Skip to main content

Irish Oatmeal Salad?

Really? Irish oatmeal in a salad?? I thought that seemed very odd but I have to say it made a little bit of a change from using other grains in a salad. Irish oats (or steel-cut oats) have that little bit of nutty taste so they really added some flavor to the salad.

The original recipe called this Waldorf Salad with Steel-Cut Oats, I'm thinking this is pushing it a bit. According to the web of knowledge (wikipedia), Waldorf Salad is usually made with apple, walnuts, celery, and has a mayonnaise dressing. So I'm thinking nice try but in my mind this has about as much in common with Waldorf Salad as a pasta salad. The original recipe only had 2 (walnuts and apple) of the 4 above mentioned ingredients. But it was good nonetheless.

Irish Oatmeal Salad (Adapted from Cooking Light circa 2011)

1 c steel-cut oats
1-1 1/2 c water
pinch of kosher salt
2/3 c walnuts (I used sliced almonds)
1T honey
3 T  olive oil
2 T white balsamic vinegar
1 1/2 c red lettuce
1 1/2 c granny smith or golden delicious apple, diced
2 celery stalks, chopped
1 1/2 c red grapes, halved
1/2 c crumbled blue cheese

Rinse oats (this takes away some of starch). Combine oats, 1c water, salt in a saucepan. Bring water to a boil. Reduce heat and simmer 7 minutes. If oats are not yet tender and the water is evaporated, add additional water. Remove from heat. Let sit 10 minutes if you can spread them out to cool that would be ideal.

Meanwhile in a skillet combine walnuts (or almonds) and cook until nuts are fragrant and honey is slightly caramelized. Stirring occasionally. Set aside.

In a small bowl add salt/pepper, vinegar and drizzle in olive oil while whisking. Set aside.

In a serving bowl place lettuce, top with oats, apples, celery, grapes and blue cheese. Add dressing and toss well.

This may look like it is a lot of steps but you are making the dressing and caramelizing the nuts while the oats are cooking so it really comes together pretty fast. The original recipe did not use celery (and they call themselves a Waldorf Salad??). They also used sherry vinegar and I found I needed to add some honey to the dressing because it was a little too acidy for me.  So the white balsamic is a better choice. They also used radicchio but the store didn't have any so I opted for the red lettuce instead. I think the radicchio might have been a little too bitter here. I think I cut the apples a little too big.

You can also make the Irish oats ahead of time and refrigerate. Just make sure you reheat them to room temperature. You can pop them in the microwave for a few seconds. I don't think cold oats would taste that good. This was really perfect for a nice hot day - which boy have we had quite a few humid yucky days.


Popular posts from this blog

In N Out Burger vs Shake Shack vs Fatburger

I know this is a huge debate about who is the best - In N Out, Fatburger, Shake Shack. I thought I would weigh in on this since I recently made two trips out to LA and was able to taste them.

In N Out wins for me hands down. Fatburger was good and their fries were tops. In N Out is a little weak on the fries but their burger is excellent and their chocolate shake is perfect. Shake Shack, which I only recently went to because I'm sorry I'm not waiting in a huge line for a burger, was good, but I think their burger was slightly tougher and not as juicy. I didn't sample the fries there but they did look good. Their chocolate shake was nice but was a little shy on the chocolate flavor. So now my dilemma is how do I get In N Out burger when that is a West Cost thing and I live on the East Coast? I guess I will have to settle for Shack Shake and try to go when the line is short - which I did luck out with this time.

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…