There is something about an airy dish that homey and satisfying. Maybe ti;s because of the grain being the most basic but also the most everyday.It's also lent itself to being good as an ingredientfor baked goods and hearty breakfasts.
Regular author and top baker Genevieve Ko wrote about it and gave two recipes in today;s New York Times Food section As she puts it oats can work miracles. Cooked otameal has a comforting and relaxing scent like clean fresh hay.There's also a natural sweetness to them that regular flour doesn;t have.They add to everything, from creating sweet crunchy toppings to extra chewy cookies like oatmeal raisin and chocolate chip oatmeal cookies. Chef Ko gives two recipes with them - honey oat pancakes and oatmeal chocolate chocolate chip muffins. Both are great ways to start a chilly Spring morning. There are so many different typrs of oats to use. What should home chefs use? She recommends quick cooking and instant oats are ideal for the pancakes because they;re small and flat, perfect for cooking. They;ve been finely chopped and steamed before packaging . They;re already made into flakes. Keep in mind that instant oats are going to be thinner than the quick cooking kind. They'll give the finished product s a chewier texture according to Sarina Shatseen , a culinary content specialist at the flour company Bob's Red Mill.
The recipes are perfect for breakfasts(or even for a Sunday lunch). The honey oat pancakes have the oatmeals soaked in buttermilk along with flax, honey and salt for a good ten minute. The longer the mixture sits the creamier and tender the pancakes. Use this time to make eggs and bacon . After the ten minutes add two tablespoons of canola or any flavorless oil. Baking soda and flour are then mixed in . They should be cooked in butter for a richer flavor.. Serve hot with more honey and definitely more butter for the ultimate treat.The oatmeal chocolate chip muffins can be perfect for breakfast or just a mid afternoon snack with coffee or tea. Use quick cooking oats for these along with flour and brown sugar. Cardomon is also added, giving the crumbs a lovely flavor. There is also eggs, butter and whole milk to give the muffins body. After the wet and dry ingredients are mixed the chips are gently added in. They're baked at 400 degrees Farenhit for twenty minutes. Use cupcake papers and bake in a muffin tin.
Oatmeal cna be a great addition to anything for breakfast or sweet. Try it in these pancakes or muffins. They;re a healthy and tasty addition to any recipe,
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