Posted by The Oregonian, OR on October 10, 2009 at 15:36:25:
Bob's Red Mill competes at Scottish oatmeal-making event
By Lynne Terry, The Oregonian
Bob's Red Mill has fluffed up oatmeal to a new level in hopes of snagging an international prize.
The Milwaukie-based company, known for its whole grains, competes Sunday in the Golden Spurtle World Porridge Making Championship in Scotland, a country that takes oatmeal seriously. Though little known among the general public, the contest is considered the academy awards for oatmeal makers worldwide.
This is the first time than an American team is taking part.
Hoping to bowl over judges, Matt Cox, the company's marketing manager, created a fruit-filled, brulée-topped, liqueur-infused treat to enter in the specialty category.
His Oregon Orchard Oat Brulée features Bob's Red Mill oats of course, plus Bartlett pears, dried cherries, hazelnuts and Pear Eau de Vie from Clear Creek distillery -- all Oregon products.
If it wins, the team will bring home a trophy fashioned after a spurtle, a rod-like stirring stick that is meant to prevent porridge from becoming lumpy. Keeping with the Oregon theme, Cox will use a custom spurtle made from Oregon myrtle wood in the competition.
To follow a blog on the contest from Scotland, click here.
-- Lynne Terry
Oregon Orchard Oat Brulée
Makes 3 servings
Oats
1/2 cup steel cut oats, raw
1/2 cup steel cut oats, toasted
2 c. water
1/8 tsp salt
1/2 cup heavy cream
Soak oats in water overnight, covered.
Bring water and oats to a boil in a small saucepan. Add salt and cream. Cook 17-18 minutes, stirring.
Remove from heat, cover and let set while preparing compote.
Pear compote
2 or 3 pears prepared as follows:
1 1/2 cup diced pears (unpeeled), sprinkled with lemon juice
1 T. unsalted butter
3/4 tsp. toasted crushed coriander seed
3/4 tsp. cinnamon/sugar mixture (made from 1/4 tsp. cinnamon and 3/4 tsp. sugar)
Pinch of salt
3/4 c. dried sweet cherries
1/2 c. Clear Creek Distillery Pear Eau de Vie
3/4 c. granulated sugar for flambé
Finely chopped hazelnuts for garnish
Melt butter over low flame in sauté pan. When butter is just beginning to color, add coriander and let it perfume the butter for a few seconds. Add the pears, and give the pan a shake. Sprinkle the cinnamon sugar and the salt over the pears and toss again to coat evenly. Add the cherries and toss to coat.
Turn the flame up and pour in the eau de vie. Tilt the pan to catch the gas flame and let the alcohol burn off. Continue to let the compote simmer until the juices begin to carmelize. Add to the oats and mix in gently.
Spoon into 3 small bowls, mounding the tops. Garnish with granulated sugar. Flambe. Add topping of finely chopped hazelnuts.
FOLLOW UP POSTS ARE NOT PERMITTED - DO NOT COMPLETE & SUBMIT FORM