Friday, 8 November 2013

The Perfect Bowl of Porridge

I know that it's simply sacrilegious to be making oatmeal in the microwave in Scotland, but I'm guilty of it.  1 part quick rolled oats, 2 parts water, give it a quick mix and pop it in the microwave for 30 seconds.  Season, add a dash of milk, and that's my breakfast on most days.

Then I followed this recipe for the perfect bowl of porridge.  The author describes the porridge as "just right". 

This bowl of porridge was much more than "just right".

Like I've said before, for me, having porridge in the morning in winter is like falling in love.  Well, with this bowl of porridge it was better -- it was first love.  It's that tingling warmth you have at the bottom of your stomach that rises up and warms through your entire body and soul and puts the color on your face.  That reassurance of happiness, peace, kindness and life and sunshine, snowflakes and flowers.  That purity and innocence and simplicity that makes you reminisce and smile.

And I swear you get all that in a flash as soon as you have the first hot sweet spoonful of this.  

It is much more than "just right".  It's first love all over again.


What makes this special is that it's the perfect creaminess since it's made with both milk and water - not too heavy, but still rich.  It's the perfect texture because it's made with both rolled oats and steel-cut oats.  And somehow all that adds also a natural sweetness to it.

I know we're all busy in the morning, but take the time to make this perfect bowl of porridge one day -- you won't regret it.   It's the best feeling to have in the morning. 

Recipe from Food52
Serves 2
Ingredients
1 1/2 cup whole milk
1 1/2 cup water
1 1/2 tsp salt
1/2 cup rolled oats
1/2 cup steel-cut oats

Method
Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat.

As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.

Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.

After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.

Taste for seasoning -- it should be on the salty side. Add sugar or syrup. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.


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