Dear Readers and Friends, I apologize for not writing for a few days. The reasons: I have been cooking my booty off, and I just started a new job. Now, to address the upcoming St. Patty's Day, the rest of this week's posts will be about Irish fare!! This hearty breakfast is the first. And, it calls for using a pressure cooker.
(serves 4)
Oatmeal:
2 T. Kerrygold* butter
1 cup steel-cut oats
3 cups water
1/2 t. salt
1/2 t. ground cinnamon
1/2 cup half and half
1/4 cup packed brown sugar
Berry Compote:
1 cup quartered fresh strawberries
6 oz. fresh blackberries
6 oz. fresh blueberries
3 T. granulated sugar
1 T. water
For the oatmeal: Press Saute; melt butter in pressure cooker pot. Add oats; cook about 6 min., stirring frequently. Add water, salt, and cinnamon; cook and stir 1 min. Secure lid and move pressure release valve to Sealing position. Select Manual; cook at high pressure 13 min. Meanwhile, prepare Berry Compote. For the compote: Combine all ingredients in a med. saucepan; bring to a simmer over med. heat Cook 8-9 min. or until berries are tender but still hold their shape, stirring occasionally.
When cooking of oatmeal is complete, press Cancel to turn off heat. Use natural release for 10 min., then release remaining pressure. Stir oats until smooth. Add half and half and brown sugar; stir until well blended. If a thicker porridge is desired, press Saute and cook 2-3 min. or until desired thickness, stirring constantly. Porridge will also thicken upon standing. Serve with Berry Compote.
"Be nourished and delighted by FOOD!!"
Love,
Chef Deb
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