SAVORY OATS

If you're anything like me, steel cut oats is in regular rotation on your breakfast menu. Packed with iron, fiber and protein, they're the breakfast of champions, and they've got rib-sticking power to get you through those on-the-go mornings.

My only problem with steel cut oats is that, well.... there is no problem. It's not them, it's me, really. I'm a creature of habit, and even though I can make some killer oats, I typically go standard style with a dab of butter, a bit of maple syrup and some nuts. Sometimes I add fruit (banana or blueberries are my favs), and a few years ago I thought it was a stroke of pure genius when I thought to add breakfast sausage and a poached egg to the mix. That last gem is my favorite, but even that version is a bit played out these days.

Savory oats is the perfect remedy for breakfast monotony. If you think of oat as the grain it is, instead of pigeon-holing it as a breakfast item, it's easier to come up with fun (non-sweet) alternative ways to enjoy it. Vegetables needn't be shunned, and all of the sudden condiments such as sriracha or kimchi are also welcome to join the party. (Here are two examples of alternate savory oats recipes.)

Here's just one of my favorite ways to make savory oats, but the possibilities are really endless.

SAVORY OATS
Serves 2-3

1 cup organic steel cut oats. One of my favorite local British Columbia brands, is Anita's.
3 tablespoons crème frâiche
2 tablespoons goat cheese
1/2 cup organic sprouted almonds, loosely chopped
Zest of 1 lemon, plus the juice of one half lemon
1/2 cup fresh English peas, shelled
Sunflower sprouts, as desired
Sea salt and pepper to taste

Soak oats overnight, covered in water to expedite cook time. Bring salted water to boil, cooking and stirring oats until desired consistency is reached.

While oats are cooking, zest and juice lemon. Shell and pan-sear peas, using a bit of olive oil or a dab of butter. Cook peas until their skins start to blister. Set aside.

Once oats are finishing cooking, turn stove off. Add one teaspoon sea salt and the lemon juice to oats and fold crème frâiche and peas directly into the warm pot. Add chunks of goat cheese, folding in, leaving a bit unincorporated. Spoon oats into serving bowls, topping with lemon zest, almonds, sprouts, and fresh cracked black pepper. Enjoy!

THE WORLD'S BEST APPLE PIE

If you ever ask me if I want some apple pie, my answer will definitely be no. I'll probably take a look at what's being offered, and politely decline, or even turn up my nose a bit. I don't like apple pie. I never have. Any apple pie except this recipe, that is. This is the apple pie that forever ruined all other apple pies for me. I don't want to sound dramatic, but I wouldn't lie - not about something as important as pie :)

This is my momma's recipe. She's a fantastic cook. This is only one of the many culinary things she does well, but anyone who knows her would probably say this is undoubtedly one of her secret weapons - along with her fried chicken! 

The recipe is shockingly simple. True confessions: served with a hot cup of coffee, this is one of my all-time favorite breakfasts. It's also great as a midday snack. Let's be honest - it's one of my all-time favorite things, really. Good anytime.





MOMMA'S APPLE PIE

6-7 Ganny Smith Apples
1/4 cup butter
1/2 cup raw sugar + 4 tbsp
2 tsp flour
2 tbsp milk
1 tsp cinnamon
6 oz or more sliced almonds (be sure to get sliced, not slivered - sliced almonds still have their skin)
1 tbsp corn starch
Fresh lemon juice
Pie crust

Make and prepare your favorite pie crust for filling.

Peel, core, and thinly slice apples, putting them in a bowl. Try to do this quickly, squeezing a bit of fresh lemon juice on them as you go, to keep them from browning.

Mix 4 tablespoons raw sugar, 1 tablespoon corn starch, and 1-2 tablespoons lemon juice with the apple slices, gently tossing with your hands. Make sure the sugar and cornstarch are spread relatively evenly among the slices.

Once pie crust is ready for filling, arrange apple slices in the crust, making sure there aren't big pockets of air. I usually sprinkle an extra pinch of cinnamon and corn starch over the apples once they're placed in the crust. 

In a skillet, melt the butter, rest of the sugar, flour, milk and cinnamon. Whisk or stir with a silicon spatula. Bring to a soft boil, then add the sliced almonds, mixing until they're completely coated. Let mixture bubble for a minute until it's no longer gritty from the sugar. Be careful not to let it get too thick and sticky - it shouldn't be completely caramelized. While it's warm, pour mixture over apples, and work quickly to arrange it so almonds are touching as close to the edge of the pie crust as possible.*

Bake at 350º for 35-40 minutes. Keep an eye on the pie so that the almond topping doesn't burn. Serve as desired, with a scoop of vanilla ice cream, a cup of coffee, or both.

*Sometimes when I make this recipe, the almond mixture isn't enough to coat the entire pie. In this case, just add a bit more butter, sugar and almonds to the skillet, repeating the process until you feel you have enough topping.

FLOWERING GARLIC CHIVES

I've never met an allium I don't like, and flowering garlic chives are certainly no exception to that rule. Not only are they gorgeous, they're tasty, too. Whenever I spot these gems at the farmer's market, I've got to snag some. They've got a delightfully mild garlic flavor to them, and also possess some onion/chive-like qualities - a veritable one-stop flavor shop of sorts. Chop and add to an omelet, a soup or salad, or make some delicious compound butter. The possibilities are endless.

Here's a recipe for compound butter I've made using flowering garlic chives. Enjoy!

FLOWERING GARLIC CHIVE COMPOUND BUTTER
1 large bunch flowering garlic chives
1/2-1 cup unsalted butter, room temperature

Finely chop or place the green stems in a food processor and pulse a few times. Break apart bulbous flower heads by hand. Mix both in a bowl with desired amount of butter warmed to room temperature. Add sea salt if desired. You can store mixture in any container, or place in parchment paper to roll into a log or ball. Cool in refrigerator until desired consistency is reached. Serve any way you'd like!

SAWMILL BAY SHELLFISH

If you've been to Vancouver's Winter Market at Nat Bailey, you may have had the pleasure of meeting Steve and Linda Pocock of Sawmill Bay Shellfish. I've been lucky enough to get to know them personally and have visited their farm on the waters of the gorgeous Read Island. Located between Quadra and Cortes Islands in the Discoveries, when I close my eyes and think of quintessential Pacific northwest island scenery, Read Island is the dream.

Sawmill Bay Shellfish farm, Read Island BC                             Sawmill Bay oysters on the beach

It's no wonder that waters so pristine produce such delicious shellfish. I may be biased because Steve and Linda are so fantastic, but whenever I have shellfish from elsewhere, I find myself measuring them against Sawmill Bay's in every way. The taste test doesn't lie!

For a bit more about Steve, Linda, and Sawmill Bay Shellfish, check out the Almost Spring Issue of Edible Vancouver.

Here's an awesome and surprisingly easy mussel recipe (courtesy of Katie Lysakowski) that will give you an excuse to head to the market and pick up some shellfish.

SUPER SIMPLY STEAMED MUSSELS
2-3 Tbsp (30-45mL) extra-virgin olive oil
1 sweet onion, finely diced
2-3 garlic cloves, smashed
1-2 tsp (5-10mL) salt

1/2 cup (120mL) white wine

4 lbs (2kg) mussels, debearded*

A fresh baguette, warmed and torn into chunks (for serving)

Heat oil in a wide pot over medium-low heat. Add onion, garlic, and salt, and cook, stirring often, until soft, taking care not to brown (about 5-7 minutes). Add wine, increase the heat, and bring to a boil. Boil for 5 minutes. Add mussels and cover with a tight-fitting lid. Cook, stirring occasionally, until mussels begin to open, taking care not to overcook (discard any that do not open).

Ladle mussels and broth into shallow bowls; serve with bread and a refreshing beverage.

*To debeard a mussel, hold on to its beard and pull up, away from its pointed end.

SUMMER FRUIT SPICED AND HERB SODAS

If you get a chance, check out the latest issue of Edible Vancouver. Katie and I contributed a spread on homemade cordials, including some simple homemade recipes for every summer occasion. We had a blast working on the piece - who wouldn't when there are refreshing beverages galore and the sun is actually shining in Vancouver? Here's my favorite recipe from the article (courtesy of Katie Lysakowski), and some outtakes.

STONE FRUIT & HOPS SYRUP

2.2 lbs (1kg) mixed stone fruit: cherries, peaches, plums, apricots
Up to 2 1/4 cups (500g) sugar
1 cup (250mL) water
Hops syrup (see recipe below)

Quarter the stone fruit. Remove pits if you'd like, but there's no real need. Combine the fruit and water and cook until soft. Tip into jelly bag and strain overnight.

Measure liquid and put in a pot. Before adding sugar, pour in some hops syrup. Aim for a ratio of about 4:1, fruit juice to hops syrup. Taste and add sugar as desired to finish syrup.

To serve: Fill a rocks glass with crushed ice (the Kentuckian/julep drinker in me thinks the crushed part is actually mandatory :)), and fill three quarters of the glass with syrup. Top with sparkling water and serve.

HOPS SYRUP
2 cups (500mL) water
2 cups (450g) sugar
1 cup (250mL) hops

Add water and sugar top a pot over medium heat until sugar is completely dissolved. Remove the pot from the heat and add hops* steeping until the water has completely cooled. Strain and discard hops.

*Note: if mixture is too hot when you add your hops, you'll end up with an extremely bitter product. If the water comes to a boil when dissolving sugar, wait until the temperature comes back down to around 70°C before adding hops.

Some places to locally source hops:
-If you're in Vancouver, Dan's Homebrewing Supplies is your best bet. 692 E. Hastings. 604-251-3411
-It's hard to beat the variety that Hops Connect offers. Located in Pemberton, use them as an excuse for a quick road trip, or just order online.
-Responsible for one of my favorite stouts of all time (Crannóg's Back Hand of God), these guys only sell the finest - BC Certified Organic and Non-GMO hops only! Left Field Hops, Sorrento, BC.

Images below of STRAWBERRY, TARRAGON, & BLACK PEPPER CORDIAL (see the Summer 2013 Issue of Edible Vancouver for recipe)