"My granddad used to make the best porridge (oatmeal to you in the States). Whenever he did, I’d think about Goldilocks: Granddad’s porridge was never too runny or too thick—it was always just right. He’d simmer rolled oats in milk, had it always smelled so sweet and inviting." (excerpt from A Girl and Her Pig, published by Ecco 2012)
- 1 1/2 cup whole milk, plus a few generous splashes
- 1 1/2 teaspoon Maldon or other flakey sea salt
- 1/2 cup rolled oats (not "quick cooking" or "instant")
- About 2 Tablespoons of sugar ( maple, brown, or white) or maple syrup
- Combine the 11/2 cups milk, 11/2 cups water, and the salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.
- Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer. After
- After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.
- Have a taste. It’s good and salty, isn’t it? Now you want to add some sugar or syrup. I like my porridge to taste a little salty at first, then fade into sweet. Spoonthe porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.
In February 2004, April and restaurateur Ken Friedman opened New York City’s first gastropub, The Spotted Pig. A Food & Wine “Best New Chef,” April continues to receive widespread attention for her food. In fall 2010, she and Ken opened The John Dory Oyster Bar, which joined The Breslin at New York’s Ace Hotel and earned a glowing, two-star review from the New York Times. April’s first cookbook, A Girl and Her Pig, was published by Ecco in April 2012.
Photo credit: AP