Sunday, November 18, 2018

Roasted Broccoli & White Cheddar Soup: Easy Comfort for Souper (Soup, Salad & Sammie) Sundays

Broccoli is one of those foods that I like the flavor of and wish I could eat more of but unfortunately it doesn't like me very much and it gives me stomach pains unless it is pureed into something like soup. Because of this, I look for variations on pureed broccoli soups and was drawn to this one from The Kitchn website because it roasts the broccoli first and also adds white cheddar to the mix. It's a bit healthier than the truly gooey and decadent broccoli cheese soups, but still rich and tasty.


I made a few minor changes to the recipe--adding more potato and leek and using a low-sodium mock-chicken stock for the base. My changes are noted in red below.


Roasted Broccoli & White Cheddar Soup
Slightly Adapted from Anjali Prasertong via The Kitchn
(Serves 4)

2 Tbsp oil, divided
1 medium leek, white & light green parts, thinly sliced (I used 2 leeks)
1 Medium Yukon Gold potato (I used 2 potatoes)
1 16-oz bag frozen broccoli or 1 large bunch broccoli (about 2 lbs) cut into small florets (stems discarded or saved for another use)
6 cups low-sodium vegetable or chicken broth or water (I used vegan mock-chicken broth)
1 cup shredded extra-sharp white cheddar cheese (about 4 oz)
salt
freshly-ground black pepper
creme fraiche, plain yogurt, or lemon wedge for serving (I used a little extra grated cheese)

Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.

Add the broth or water and potato to the pot and bring to a boil. Meanwhile, spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more. (I roasted mine in the toaster oven for about 15 minutes.)
 

Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. 

Remove from the heat. Purée soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until melted. Taste and season with salt and pepper as needed.
 

Serve topped with a small dollop of crème fraîche or yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


Notes/Results: Smooth, creamy and good, this is a nice and simple broccoli soup that goes together easily and tastes great. I like the tang of the white cheddar and how roasting the broccoli gives it a sweetness and more pronounced flavor. You could easily use a good melting vegan cheese in it if you want a vegan version and maybe add a touch of lemon juice to give it a little sharpness of the white cheddar. Good as a light lunch or paired with a sandwich for a dinner or heartier appetites, I would happily make it again.


Let's take a look into the Souper Sundays kitchen:


Tina of Squirrel Head Manor shared the Cuban Mojo Pork & Black Bean Soup she made, saying, "So..... for the In My Kitchen linkup I shared a Mojo Cuban Pork dinner which was prepared in the Instant Pot. Doug did this and it was excellent.  There was enough leftover that I made a soup with the remainder. And here's the soup. Lovely flavors of Mojo marinated pork with rice and black beans.  I added some broth, parsley and more onions."

 
Debra of Eliot's Eats brought Spicy Butternut Soup with Chorizo and Walnuts and says it's a "creamy, spicy and warming soup." Also, "This turned out delicious. The chipotle pepper gives it just the right amount of smokiness that the chorizo could be omitted. I really liked the crunch of the walnuts, too. Unfortunately, my cream cheese decided not to melt smoothly so I had little blobs of white. It didn’t deter the taste though. Seriously, this is good stuff."

 
Judee of Gluten Free A-Z Blog shared Harvest Thanksgiving Salad and said, "Looking for a spectacular salad that is beautiful and healthy for Thanksgiving? I recently tasted this fabulous salad at a friends' house. It looked like a side dish, but she called it a salad! Maybe because it served at room temperature which is great for freeing up the host from last minute heating. ... It was made with lightly blanched kale, roasted acorn squash, sweet pomegranate seeds, sliced apple, and chopped pistachios! It was absolutely delicious any screamed fall!"


Mahalo to everyone who joined in this week!
 
About Souper Sundays:


Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!
 

Friday, November 16, 2018

The Book Tour Stops Here: A Review of "Marilla of Green Gables" by Sarah McCoy, Served with a Recipe for Cranberry Cordial (+ Five Favorite Cranberry Recipes)

Happy Friday! I'm excited to be today's stop on the TLC Book Tour for Marilla of Green Gables by Sarah McCoy, the story of Marilla Cuthbert before we meet her in the Anne of Green Gables books. Accompanying my review is a recipe for Cranberry Cordial, my seasonal take on the red currant and raspberry cordials mentioned in the book.


Publisher's Blurb:

A bold, heartfelt tale of life at Green Gables . . . before Anne: A marvelously entertaining and moving historical novel, set in rural Prince Edward Island in the nineteenth century, that imagines the young life of spinster Marilla Cuthbert, and the choices that will open her life to the possibility of heartbreak—and unimaginable greatness.

Plucky and ambitious, Marilla Cuthbert is thirteen years old when her world is turned upside down. Her beloved mother dies in childbirth, and Marilla suddenly must bear the responsibilities of a farm wife: cooking, sewing, keeping house, and overseeing the day-to-day life of Green Gables with her brother, Matthew and father, Hugh.

In Avonlea—a small, tight-knit farming town on a remote island—life holds few options for farm girls. Her one connection to the wider world is Aunt Elizabeth “Izzy” Johnson, her mother’s sister, who managed to escape from Avonlea to the bustling city of St. Catharines. An opinionated spinster, Aunt Izzy’s talent as a seamstress has allowed her to build a thriving business and make her own way in the world.

Emboldened by her aunt, Marilla dares to venture beyond the safety of Green Gables and discovers new friends and new opportunities. Joining the Ladies Aid Society, she raises funds for an orphanage run by the Sisters of Charity in nearby Nova Scotia that secretly serves as a way station for runaway slaves from America. Her budding romance with John Blythe, the charming son of a neighbor, offers her a possibility of future happiness—Marilla is in no rush to trade one farm life for another. She soon finds herself caught up in the dangerous work of politics, and abolition—jeopardizing all she cherishes, including her bond with her dearest John Blythe. Now Marilla must face a reckoning between her dreams of making a difference in the wider world and the small-town reality of life at Green Gables.
 
Hardcover: 320 pages
Publisher: William Morrow (October 23, 2018)



My Review:

I jumped on this book tour both because I adore Sarah McCoy and her books (see my reviews of The Baker's Daughter and The Mapmaker's Children) and because the Anne of Green Gables books have had a place in my heart since childhood. Marilla Cuthbert was never my favorite character in the books--especially in the beginning when she is so cold to Anne, but she grew on me as the series unfolded. It's intriguing to learn about her and how she ended up unmarried and living with her bachelor brother when they decide to take in an orphan boy to help with the farm work and end up with Anne instead. In Marilla of Green Gables, Anne is not in the picture and instead we meet thirteen-year-old Marilla, growing up in her somewhat isolated family home on remote Prince Edward Island. Marilla's world is small and feels safe with her parents, older brother Matthew, and a new sibling soon to be born. Her world is shaken up with the arrival of her Aunt Izzy, her mother's twin and a shock to Marilla who had no idea her mother was a twin and really no concept that twins existed. Marilla starts to form a bond with Izzy when tragedy strikes and the baby is stillborn, Marilla's mother dies in childbirth, and she makes a promise to her that she will care for her father and brother. It's a promise that spurs Marilla to distance herself from her neighbor, family friend and romantic interest, John Blythe--and one that alters her future. 

It was a comment from Marilla about John Blythe in Anne of Green Gables that prompted McCoy to write this book... "John Blythe was a nice boy. We used to be real good friends, he and I. People called him my beau." McCoy's imagining of Marilla's early life is touching, interesting and offers insights not just about Marilla, but about other characters like Matthew Cuthbert, John, and Marilla's friend, Rachel Lynde. The book takes place from 1837 to 1876 and gives glimpses into the history of the times from the beginnings of women's suffrage to the impact of slavery and the U.S. Civil War in Canada and that country's own strife and rebellions. Marilla's story captured my imagination and touched my heart, as well as made me want to reread L.M. Montgomery's beloved series. Even if you aren't acquainted with Anne of Green Gables and its characters, if you like well-written historical fiction, books set in the nineteenth century, and books that take place in Canada, you will enjoy this one.
  
-----


Author Notes: Sarah McCoy is the New York TimesUSA Today, and internationally bestselling author of the novels The Mapmaker’s Children; The Baker’s Daughter, a 2012 Goodreads Choice Award nominee; and The Time It Snowed in Puerto Rico. She has taught English and writing at Old Dominion University and at the University of Texas at El Paso. She lives with her husband, an orthopedic sports surgeon, and their dog, Gilbert, in North Carolina.
 
Sarah enjoys connecting with her readers on Twitter at @SarahMMcCoy, on her Facebook Fan Page, on Instagram at @sarahmmccoy, or via her website, www.sarahmccoy.com.

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Food Inspiration:

Sarah McCoy books have plenty of the foods of the time and setting of her stories and Marilla of Green Gables is no exception. Food mentions included bread, cocoa and gingersnaps, angel cake baked with red currant wine, sweet biscuits with sweet butter and homemade preserves, warm milk and sardines for Skunk (the family cat), picking sorrel for soup, cellar turnips and pickled vegetables, profiteroles filled with plum and crabapple preserves, black tea, dried red currants, Easter scones, porridge with maple syrup, potatoes, peas, roasted chestnuts, corn, butter nut cakes, brown bread, cake with strawberry jam, creamy neep soup (turnip soup), toffee puddings, guinea hens, spring bean succotash and sponge cake, soft-boiled eggs, cheese curds and apple slices, cabbage soups, asparagus, fruit juice, cordials, cucumber boats, pickled eggs with creamed mustard, herb bannock (a kind of bread), beef pie, mackerel, pea soup, breakfast oats, Darjeeling tea and vanilla cake, raspberry cordial, Dinner hampers filled with stewed oysters, biscuits and lemon pudding, jelly chicken, pickled cucumbers, cherry tarts, plum preserves, chocolates from London, ham and mushroom pastry, sweet almond gingerbread, beef olives, potato balls, cottage loaf, figs, a jar of sweets meats, and raisin Bath buns, fried potatoes and sausages, tomato stew, potato soup, string beans, pork and pea soup, baked sugar shortbread and maple creams, roasted beef, fruit cake, mulled currant wine, "buttermilk biscuits studded with sweet currants, sprinkled with cinnamon, and drenched in maple syrup," coffee, applesauce, jarred blue plums, leg of mutton with garlic and rosemary, ham with brown sugar and vinegar dressing, green peas, tart apple turnovers, oatcakes and cold bacon, and hotcakes. Whew!


For my book-inspired dish, I feel like the book called for either a fruit wine or a cordial--either the Cuthbert red currant versions or perhaps a raspberry cordial in honor of the Ladies Aid Society fundraising efforts. Either would be a pretty red color but, needs must, I also needed a cranberry recipe this week and so I looked for a recipe for an equally red cranberry liqueur or cordial recipe. In Diana Henry's Salt Sugar Smoke, she has several recipes for fruit syrups, liqueurs, and sharbats (Middle Eastern syrups). I ended up using her Black Currant Syrup recipe as my base, switching out the black currants for fresh cranberries.


Cranberry Cordial
Adapted from Salt Sugar Smoke by Diana Henry

4 cups cranberries
juice of 1 1/2 lemons
1 1/2 cup sugar, or to taste

Put the fruit into a saucepan with 2 1/2 cups of water. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes, until the berries are completely soft and pulpy. 

Pour into a jelly bag suspended over a bowl to catch the juice, and let it sit overnight.

The next day, measure the liquid. Add the lemon juice and sugar (2 cups sugar for every 2 cups of liquid). Heat gently until the sugar has dissolved, then pour into a warm, sterilized bottle and seal. It will keep in the refrigerator for a couple of months.


Notes/Results: I'll be honest, I did this all in one night, pushing the berries through a lined sieve with a wooden spoon, then putting them back on the stove to cook down a bit with lemon and sugar. It would have been nice to let it sit overnight but I fell that there was still plenty of cranberry flavor coming through. The flavor is pleasantly sweet-tart--not too much of one or the other and deliciously fruity. You can mix it with water--plain or bubbly, or add it to a cocktail. I used an apple-flavored sparkling water and really enjoyed it. This would make a pretty gift in cute bottles for the holidays and it's a great way to use up extra bags of cranberries. I will happily make it again. 


Linking up with I Heart Cooking Clubs where this week is our Monthly Ingredient Challenge: Cranberries


Here are five of my other favorite cranberry recipes from our IHCC chefs:

Tessa Kiros Cranberry Syrup Two Ways


Jacques Pépin's Brie with Pistachio Crust & Cranberries


 Tessa Kiros's Cranberry Sorbet


  
Diana Henry's New York Sweet Cranberry Mustard


Nigella's Cranberry and White Chocolate Oatmeal Cookies with Pistachios

  
I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "Marilla of Green Gables" was provided to me by the author and the publisher, Harper Collins, via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.   You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.  

 

Sunday, November 11, 2018

Fish & (Creamed) Corn Chowder in a Bread Bowl for Souper (Soup, Salad & Sammie) Sundays

I was chatting with a friend this week and she asked what soup I was going to make. I told her nothing was readily coming to mind (with 500+ soups already on the blog, it can be hard to be inspired sometimes) and she sent me three of her favorite soup recipes.


I decided to start with the Halibut Chowder that she said was her mother's recipe. There's something about a mom's recipe that you know has to be good--especially when it's from the era where milk and butterfat be damned. ;-) I have made plenty of chowders with fresh and frozen corn, but not creamed corn, and I was intrigued to see what it did to the this one.


I made a few changes (noted in red below), subbing the haddock and cod I had in the fridge for the halibut and swapping the milk and cream out for coconut milk--still rich but better for my breathing (I did keep the butter though). I also took out the bacon, adding liquid smoke and Old Bay Seasoning to get a smoky vibe, and I didn't stir the flour in at the end--finding the chowder thick enough and not wanting to risk a lumpy, flour taste. I served it in  a sourdough bread bowl because it seemed like the perfect bread bowl chowder.


(White Fish) Halibut & (Creamed) Corn Chowder
By Deb's Friend, Barbara
(Serves 4 to 6)

2 lbs halibut (I rinse and squeeze 12 a lemon so there is no fishy taste) (I used 1 lb cod & 1 lb haddock)
4 slices of bacon cut into piece (I omitted)
3/4 cup chopped onion or 1 jar/can of pearl onions
1 Tbsp minced garlic
2 cups diced potatoes
1 1/2 cups water
1 1/2 tsp salt
1/4 tsp pepper
(I added 1/2 tsp liquid smoke)
(I added 1/2 tsp Old Bay Seasoning)
1/4 tsp dill weed
1 16-oz can cream corn (My can was 14.75 oz)
2 cups half & half (I omitted & used coconut milk)
2 cups milk (I omitted and used coconut milk)
1 1/2 Tbsp butter
1 1/2 Tbsp flour (I omitted)

Cook bacon in bottom of pot until crisp (drain the grease) add onions, potatoes, water, salt and dill. Cover and simmer 12 minutes. Add halibut (cut in one inch cubes) cover again and cook 8 more minutes. Add corn and all the milk heating gently; lastly add the flour and butter. Serve.


Notes/Results: Rich, creamy and good. A very nostalgic fish chowder. In addition to thickening the chowder, I found the creamed corn imparts more of a corn flavor to the soup, which I liked. I found the chowder plenty thick without the flour, but if you want it even thicker, I'd actually add it in the beginning to cook out the flavor and blend it better. I am happy to have this chowder for lunches this week and would happily make it again. Thanks Barb!


Let's take a look into the Souper Sundays kitchen:


Tina of Squirrel Head Manor shared tasty Charcoal Grilled Cheeseburgers and said, "Doug's retirement means he is cooking and grilling more. This is something I have probably shared before, a grilled burger, but here we have oven roasted potatoes as an accompaniment. I tossed the tiny potatoes with olive oil and rosemary and convection roasted. They were pretty good."

 
Mahalo to Tina for joining in this week!
 
About Souper Sundays:


Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how... 

 To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).


 
Have a happy, healthy week!
 

Thursday, November 8, 2018

The Book Tour Stops Here: A Review of "All Over the Map" by Betsy Mason and Greg Miller, Served with a Recipe for Butter-Toasted Apricot Oatmeal

It's Thursday evening and Friday is headed over the horizon. If you are going to spend the weekend thinking about holiday gift giving, check out my review of All Over the Map: A Cartographic Odyssey by Betsy Mason and Greg Miller for TLC Book Tours. It's a gorgeous National Geographic book that's perfect for map lovers and world-explorers. Along with my review is a fantastic recipe for my new favorite breakfast, Butter-Toasted Apricot Oatmeal by Ruth Reichl to give you the strength to go exploring.


Publisher's Blurb:

Created for map lovers by map lovers, this rich book explores the intriguing stories behind maps across history and illuminates how the art of cartography thrives today.
 
In this visually stunning book, award-winning journalists Betsy Mason and Greg Miller–authors of the National Geographic cartography blog “All Over the Map”–explore the intriguing stories behind maps from a wide variety of cultures, civilizations, and time periods. Based on interviews with scores of leading cartographers, curators, historians, and scholars, this is a remarkable selection of fascinating and unusual maps.
 
This diverse compendium includes ancient maps of dragon-filled seas, elaborate graphics picturing unseen concepts and forces from inside Earth to outer space, devious maps created by spies, and maps from pop culture such as the schematics to the Death Star and a map of Westeros from Game of Thrones. If your brain craves maps–and Mason and Miller would say it does, whether you know it or not–this eye-opening visual feast will inspire and delight.

Hardcover: 320 pages  
Publisher: National Geographic (October 30, 2018)

My Review:

I love maps--especially old maps with lots of character. I also adore books where the author includes a map--particularly if it is historical and a place that looks different today, or maps of fictional, made up worlds, so I immediately wanted to be on the TLC Book Tour for All Over the Map. It is a big, beautiful and utterly fascinating book featuring all kinds of unique maps that chart worlds both real and imagined. As it came late and I want to savor this book, I have not fully read it (yet) but I spent a pleasant few hours paging through it and finding it full of glorious pictures and interesting tidbits of history, geography, and cartography. 

The book is broken up into nine sections: Waterways, Cities, Conflict and Crisis, Landscapes, Economies, Science, Human Experiences, Worlds, and Art and Imagination. There are also sections for Further Reading (including resources and bibliographies) and a very detailed Index; both of which I appreciate. I was happy to find Parceling Out Paradise, about the ahupua'a, sections of land in Hawaii divided almost like a pie so that the owners would have a piece that stretched from the mountains through forests and farmlands to the sea. The 19th century maps (see the lower left two pictures in the collage below) are interesting and since my visitors almost always ask about the Ahupua'a signs that dot the roadways here, I can point them to this information. Maps of San Francisco after the 1906 earthquake also pulled my immediate interest, as did the entire Conflict and Crisis maps of wars--especially the several WWII related maps. The fictional maps of the lands of Game of Thrones and the Death Star from Star Wars are fun, the maps made after the 2016 election showing the changed political landscape in the U.S. are telling, the maps of waterways and landscapes are stunning, and the 19th century maps showing the death toll in the U.K. from cholera are chilling. I could go on and on describing the many maps that grabbed my attention--there are just so many different kinds of cool maps in this book. 

I was lucky enough to receive a review copy of All Over the Map and once I make my way through it, I plan to keep it as a reference. I'm that geeky person who likes to look things up to learn more as I read, and while Google is handy, having big color maps and detailed stories and information is even better. I predict that this book will be a hot seller for the holidays as I think anyone picking it up to page through it will want one for themselves and want to get one for a map-loving or hard-to-buy-for friend. Highly recommended.

Author Notes:

BETSY MASON is a science journalist based in the San Francisco Bay Area. Previously she was the online science editor for Wired, where she built an award-winning science section, the highest-traffic section on the site. Mason earned a master’s degree in geology at Stanford University. Follow Betsy on Twitter, @betsymason.

GREG MILLER is a science and tech journalist based in Portland, Oregon. Previously he was a senior writer at Wired and a staff writer at Science, where he won several honors. Miller earned a Ph.D. in neuroscience at Stanford University. Follow Greg on Twitter, @dosmonos.


Recipe Inspiration:

OK, I will be honest. I wanted to make this Ruth Reichl oatmeal recipe this week for I Heart Cooking Clubs and decided to work it into my book inspired dish. I think maps are for explorers--whether you actually get out your maps and take off, or you are exploring a new world from the comfort of your favorite reading chair. Explorers need a good hearty breakfast like oatmeal to give them energy. Also (as my friend Barb wisely noted), you can find oatmeal and its variations in many countries all over the map. I think it works and so Butter-Toasted Apricot Oatmeal is my food pairing for this book. 

I made a couple of small changes to the recipe--noted in red below.


Butter-Toasted Apricot Oatmeal
Slightly Adapted from My Kitchen Year by Ruth Reichl
(Serves 2)

butter
1 cup steel-cut oatmeal (I used old-fashioned oats)
1 tsp salt
1/2 cup dried apricots, chopped
brown sugar (I used raw sugar)
cream 

Begin by melting a dollop of unsalted butter in a small pan until it becomes fragrant and slightly golden. Toss in the oats and worry them about until they're glistening , have turned slightly brown , and are very fragrant; it should take about 5 minutes.

Add 4 cups of water (I reduced the amount to 2 cups water + 1/3 cup cream for my Old Fashioned Oats) and the salt; turn up the heat and bring to a furious boil. Turn the heat down very low, cover the pot, and cook until most of the water has evaporated; this process should take about half an hour. At the last minute, stir in a handful of chopped dried apricots, heap the oatmeal into warmed bowls, and top with a few crumbles of brown sugar and a generous drizzle of cream.


Notes/Results: I am a bit hit-or-miss about oatmeal. I don't love it, but I go through phases where I eat it. That might change with Ruth's recipe. Toasting the oats in butter before cooking them gives the oatmeal another layer of flavor--toasty and more complex and the perfect foil for the bites of sweet dried apricots--it was delicious. I had old-fashioned oats in my pantry so that's what I used, plus they take less time to cook (and less water) making them perfect for a busy night or morning. I happily gobbled up a bowl for dinner and put the rest aside to take to work for breakfast tomorrow. I will make this again. 


Linking up at I Heart Cooking Clubs for Morning Glories--Ruth Reichl breakfast recipes. 

 
I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "All Over the Map" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.   You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.