Today in London it is 55°F (13°C) and vividly sunny. The sky is an unending expanse of blue, a sight for such sore eyes. Never in my life did I imagine that this kind of weather would seem like a luxury. It feels a bit inappropriate to be posting a recipe for a warm bowl of winter porridge on a day like today--literally the warmest this city has seen in months--but a quick glance at this week's weather forecast tells me that I shouldn't get too comfortable quite yet. As the coming days are marked by relentless grey skies and probable rain, I am reminded that winter has not yet released us from its penetrating and tiresome grip.
In the past six months of bleak and chilly mornings, I have been relishing my breakfast bowl of hearty, warming oatmeal more than ever before. I appreciate the process of selecting that day's porridge variety, fruit and other mix-ins; adding spices and watching the grains bubble and thicken over the stove; and being able to control its consistency, removing it from the low heat at the precise moment when soupy turns to thick and creamy--but before the oats have congealed too fully. It truly amazes me that less than one year ago I was satisfied starting my day by popping a bowl of oats with some water in the microwave, idly staring at its steadily decreasing timer until the ubiquitous 'beeeeeep' indicated that my bowl of gloppy, uninspired mush was ready.
Since I began enjoying oatmeal not so long ago, my go-to additions were always banana and dried cranberries; yet as my consumption of and passion for this humble breakfast have both increased, I have begun to experiment with new flavors, textures, and combinations of those essential additions that turn a bland bowl of porridge into a sumptuous, nutrient-rich, and--dare I say--exciting way to start the day. As I have increasingly turned my overall eating habits towards seasonal produce in the past year, it is only natural that this would extend to breakfast. Dried fruits are a no-brainer addition to oatmeal, particularly for their concentrated sweetness and consistent availability, but there is something uniquely satisfying about discovering bits of juicy, fresh fruit amongst each warm and slow-cooked spoonful.
Winter in London has been dreadful, but I have tasted some of the most incredible pears in my life from my local farmers' market this season. And pomegranates, which somehow never fail to feel like a delicacy, seem especially so in this porridge, as each seed produces unexpected little bursts of fresh juice and a tart sweetness as you happen upon them. While the temperatures are surely rising and the sun may be shining in certain parts of the world, other locales are still enduring the last of winter's firm grip. If you awake these mornings still in need of warmth, yet seek a flavorful brightness to alleviate your porridge rut or remind you of the seasonal shift that lies just around the bend, this oatmeal may be just what you're looking for.
Pear & Pomegranate Porridge
Serves one
(Directions here are for steel cut oats. If using whole rolled oats or a different grain, follow cooking instructions on packet and add fruit and spices as indicated.)
Ingredients
6 Tbsp. steel cut oats
3/4 cup (180 ml.) water
1/2 cup (120 ml.) milk (dairy, nut, soy, whatever you prefer)
1 small pear, diced into desired size cubes
1/4 pomegranate, deseeded
1/2 tsp. cinnamon
1/4 tsp. vanilla extract
Directions
1. In a saucepan, combine water, milk and half of the pear cubes and bring to a boil, stirring occasionally so the milk doesn't burn.
2. Add oats, cinnamon and vanilla, stir, and reduce heat to a low simmer.
3. Let oats simmer (leaving the pot uncovered) until most of the liquid is absorbed and the oats have softened, about 20-30 minutes.
4. When the oats are about halfway cooked, stir the pot contents and mash up the pear to fully mix into the porridge.
5. Once fully cooked, top off with remaining pear cubes and pomegranate seeds. Add a drizzle of honey or pure maple syrup if desired.
Oh, kale. What a good friend to have. Surprisingly enough, kale was one of the first vegetables I started to regularly incorporate into my diet after my move to London, even when I was still a vegetable-averted vegetarian. Less texturally slimy and more mild-tasting than spinach (in my opinion), I was happy to have found a dark leafy green that I didn't want to spit out the second I put it in my mouth.
I think kale is considered to be one of those 'superfoods' we sometimes hear about, but label or not, this stuff is SUPER good for you. A member of the cruciferous vegetable family (along with broccoli and cabbage), kale is bursting with vitamin K (promoting bone health, preventing blood clotting, and crucially regulating our bodies' inflammation), vitamin A (supporting healthy vision and skin) and vitamin C (maintaining our immune system, hydration and metabolism). Kale also contains high amounts of manganese, fiber, and calcium (more calcium than milk, calorie-for-calorie!). Of all the leafy greens, kale boasts the highest level of carotenoids, which lowers our bodies' risk to developing certain types of cancers (in the case of kale, this includes breast, colon, prostrate, ovary and bladder cancer). On top of all this goodness, kale is also super detoxifying, as its high amounts of fiber and sulfur help maintain healthy liver function.* Pretty amazing.
If you aren't already overly jazzed about getting this stuff into your body, here's more good news for you: The peak growing period of kale is mid-winter through early spring, so we're in the thick of it!
Despite its simplicity, this salad has the ability to impress. The first time I made it, I brought it to a pot luck New Year's Eve dinner party for 10 people. The heaping salad was devoured. As the attendee seated directly across from me polished off his plate, he turned to me and curiously asked, "Did you put mint in this salad?" Why yes indeed, I did! I was so excited that he had identified the mystery herb, but at the same time, the fact that he had to ask--and that no one else questioned or mentioned it--told me I needed to include more mint, possibly in bigger pieces, the next time around.
Round two of the salad, which was made at a more intimate dinner party of close friends that same week, brought about surprise among the guests not because of the ingredients, but because of the process: the massaging of the kale. I was shocked that neither of my good friends, who definitely know their ways around a kitchen, had heard of massaging raw kale for a salad before; I thought I was among the last to get on that train back in the summertime. For those of you who haven't yet delved into the wonderful world of raw kale salads, a brief word: Massaging kale--simply vigorously rubbing the raw leaves for 2-3 minutes with a drizzle of olive oil, lemon and/or vinaigrette--is a wonderful method to use when serving it raw because breaks down the leaves' tough and fibrous cellulose structure, making it much easier to chew and digest. It also mellows out the bitter taste. So wash those hands and get ready to get intimate with your salad!
A final note, to those of you lucky enough to live in the vicinity of a Trader Joe's: Make this salad with TJ's honey chèvre. Have you tried this product? OH MY. Words cannot express the sheer delirium that this cheese produces upon consumption. Imagine the creamiest of goat cheeses infused with sweet honey, bursting in complete synchronicity upon your palette. It really takes this salad to another level. Why Trader Joe's has not expanded to the United Kingdom is an issue of great consternation for me, but we'll save that for another time.
Kale, Pomegranate, Goat Cheese & Mint Salad
Serves one
Ingredients
6-8 stalks dinosaur kale (a.k.a. lacinato kale or cavolo nero)
1/4 of a pomegranate
goat cheese crumbles (as much as you'd like)
6 large mint leaves, chopped
1/4 tsp. olive oil
1/4 tsp. honey (runny, not solid)
1/2 lemon
Directions
1. Submerge the pomegranate quarter in a large bowl filled with water and remove all the seeds. (This method will prevent you from getting squirted by the pomegranate juices!) Discard the white pith and drain the water.
2. Slice the kale leaves into 1/4" strips lengthwise (you should get 2-3 strips from each side of the stem). Discard stems. Cut or tear the strips a few times horizontally, so you end up with ribbons approximately 1/4" x 2" in size. Place in a large bowl.
3. Drizzle the kale ribbons with olive oil. Using your hands, massage the kale for at least 2 minutes, rubbing the oil into the leaves. (Again, this is a great method to use when eating raw kale, as it breaks down the fibers, making the kale less bitter and easier to chew and digest.)
4. Add the pomegranate seeds, goat cheese and chopped mint to the kale bowl.
5. Squeeze the juice from the lemon half into a sealable jar. Add the honey. Seal and shake vigorously, until combined.
6. Pour lemon-honey mixture over salad and toss to coat.
*Info sources: WHFoods, MindBodyGreen, & My New Roots
Going home can mean many things. It can mean different things at varying points in time--during different seasons, at different moments over the course of one's life. For me over the past three weeks, going home meant sunshine. Hikes. A much nicer shower head than the one to which I have become accustomed. New experiences with good friends I hadn't seen in far too long. And really good produce.
Because I hardly cooked when I was last living in Los Angeles, I never really appreciated how excellent (and relatively affordable) the produce there is. In this way, it's a bit ironic that I'm embarking on my impassioned culinary endeavors in London, where food is generally incredibly expensive and even the ripest avocado doesn't taste like much of anything. Returning to LA with my new love of cooking in tow, I completely relished the fruits and vegetables--but especially the fruits--available to me (and without breaking the bank, at that). I apologize for posting a recipe that includes avocado and mango in January. I know, it isn't very season-conscious of me, but that's just what happens when you spend December in Los Angeles.
Avocado, Edamame, Mango and Pomegranate Salad
Serves one
Ingredients
1/4 cup edamame (typically bought frozen, in pods or shelled)
1/2 avocado
1/4 pomegranate
1 mango
1/4 lime
4-6 mint leaves
Directions
1. Cook edamame according to package instructions. (I recommend making more than 1/4 cup worth and saving the rest for another dish or snack.)
2. Halve avocado lengthwise and dice into cubes, creating a grid in the flesh and then scooping out with a spoon.
3. Dice mango into cubes. (Dicing tips can be found here.)
4. Cut the pomegranate in half and then one of the halves into two quarters. Deseed one quarter of the pomegranate. (The rest should be refrigerated and will keep fresh for 2-3 days. Because they have a tendency to squirt liquid that stains, I find it easiest to deseed pomegranates submerged in a bowl of water. This is also helpful because the seeds sink and the white pith floats, making it easier to separate the two.)
5. Finely chop mint leaves.
6. Toss all together in a bowl.
7. Dress with a few squeezes of fresh lime.
