National Culinary Review

Whichever type of pasta dough you choose, consider a no-cheese ravioli, cooking oats until they are dry and adding ample candied pecans or cinnamon-toasted almonds and cranberries. Cut everything in small pieces and allow the oats to act as a binder, Mohr suggests. Then saute the ravioli in brown butter or compound maple butter. “It can’t cost more than a few pennies, but could demand a good price on the menu as a healthy appetizer,” he says.

Considering the popularity of risotto, use oats in place of rice, suggests Mohr. Or play with a polenta theme. Cook oats, and flavor with fruits, pieces of meat or nuts. Press them out on a sheet pan to dry, cut into triangles and bake like polenta.

Babbage likes to grind oats into a flour and make buttermilk/ oatmeal baked chicken. “It’s not as heavy as fried chicken and doesn’t have as many calories. It also tastes a little nuttier, and it makes a nice crispy, crunchy crust,” he says.

He also makes his version of falafel, starting with canned chickpeas, which he grinds, adding oatmeal to tighten it and mixing in a bit of flax seed. “It’s low on the glycemic index, and it makes you feel fuller longer,” he says.

DRINK UP

Oatmeal also plays a role in liquid refreshments. Tiztal Café is a Chicago destination for its oatmeal shake. Manager Rosemary Lucas’ business partner hails from Mexico, and came up with the idea to add a version of the popular avena licuado to the menu. The Mexican tradition is to blend oatmeal with milk, strain it, add such other items as fruits or nuts, and re-blend it for a thick shake. But Tiztal Café adds ice cream for richness.

“It flies out the door,” Lucas says, adding that guests come just for the shake, which is made with inexpensive quick oats. “I love an oatmeal shake with pecans or walnuts. Talk about rich, healthy food that’s just delicious.” Another popular Mexican drink served at Tiztal Café is made of blended oatmeal, granola, orange juice and apples. “Some ask for it not strained. If it’s strained, it’s smooth,” Lucas says. It serves as a vegan form of the oatmeal shake.

Chicago is a hotspot for putting oats in drinks, with some even adding it to hot chocolate, Lucas says.

Over the past few years, oatmeal supplier Bob’s Red Mill in Milwaukie, Ore., has seen an explosion in what people are doing with oats, and one involves another Mexican drink, horchata, says marketing specialist Cassidy Stockton. The drink typically combines rice, vanilla and cinnamon. However, some prefer to replace rice with oatmeal.

No matter the preparation, when choosing oats/oatmeal, consider the differences. “I’m a big label reader,” says Babbage. He notes that instant oatmeal has added sugar and salt. He advises going for the purest form.

Overall, expect that oatmeal will have a long life in the U.S. “It’s one of those things that no matter where or when you grew up, it’s something everyone has in common,” Babbage says.

JODY SHEE, AN OLA THE, KAN.-BASED FREELANCE WRI TER AND EDITOR, PREVIOUSLY WAS EDI TOR OF A FOODSERVICE MAGAZINE. SHE HAS 20 YEARS OF FOOD- WRITING EXPERIENCE AND WRITES THE BLOG W W W. SHEEFOOD.COM.

OATMEAL HAS BEEN A
PART OF THE CUISINE
OF IRELAND SINCE
BEFORE RECORDED
HISTORY OF THE PEOPLES
THERE, AND THIS SOUP
IS REPRESENTATIVE OF
WHAT WAS AVAILABLE
TO THE ANCIENT IRISH.
IRISH CUISINE HAS
ALWAYS RELIED ON
HEARTY WARMING
FOODS THAT HELP FIGHT
THE CHILL OF THIS COLD
AND WET COUNTRY.
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Method: Put butter in large pot; heat over low flame. Once hot, add oats; gently fry, stirring constantly with wooden spoon until oats are golden-brown. Stir in vegetable stock; add leeks, salt and pepper. Bring mixture to gentle simmer over medium heat; simmer for 45 minutes, or until leeks are tender. Temper in milk; adjust seasoning, if necessary. Garnish with minced parsley.