|(we’ve really gotta get us a live-in food photographer)|
Mrs. Homegrown Here:
Okay, this is one is a little weird. I’ll tell you right off that Erik won’t eat this stuff (it just seems wrong to him), but I love it.
I’m exploring the world of savory oatmeal. I’m sure there are savory oatmeal recipes on the web, but I haven’t looked because I’m enjoying working without a map.
What I’m doing right now is making oatmeal with seaweed in it, inspired by both my love of Japanese style breakfasts, and half remembered things about the Irish eating dulse in their porridge. I don’t like sweet cereal, so this suits me fine in the morning–but I also like it for lunch or dinner.
What I do is start the oatmeal water boiling and toss in shreds of dried seaweed. I’ve been using roasted nori, the sushi sheets, and also the flavored nori strips, because that’s all I have on hand. But there’s a whole world of more interesting seaweeds to try–including dulse. Anyway, after I shred a lot nori in the water, I add a dash of tamari and a dash of soy sauce, then the oatmeal. And finally I stir in a big pat of butter. This doesn’t jive with the Japanese thing so well, but I find butter just takes the whole thing up a notch in terms of savory, unctuous goodness.
I think this would be spectacular with a little salmon on top. And I’m going to move forward and try adding things like mushrooms, or cooking the oatmeal with stock.
Do any of you make savory oatmeal?