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County Faretasty Great groats! It's oatmeal fresh By Russ Parsons Los Angeles Times (MCT) Now that Thanksgiving is out of the way, maybe we can talk about something that is really important: oat- meal. sugar & 1/2 cup light brown 4 cups old-fashioned rolled oats extract Let's be specific. What most Americans think of as "oatmeal" is really rolled oats. You know, the stuff that comes in the big card- board tube with the smiling Quaker on the front. These are oat groats (the grain with the husk removed) that have been steamed to soften them and then rolled flat. This process lets you cook them more quickly at home. The difference between rolled oats that are labeled "old-fashioned" and "quick-cooking" is how thickly they're rolled. Real oatmeal is made 3 cups mixed chopped nuts (almonds, pecans, walnuts, pistachios, hazelnuts and pumpkin seeds) 1/2 cup maple syrup 1/2 teaspoon salt 1 tablespoon vanilla Extra-large vs. large eggs (MCT) — It's counterintuitive, but supermarkets do, indeed, sometimes sell extra-large and even jumbo eggs for less than large ones. According to Terry Byrne, dairy buyer for Fair- way Markets, the reason has to do with inventory. "If a producer has more extra-larges than large," he said, "he'll drop the price to move the extra-large." A similar equation is at work on the market 4 cups mixed chopped dried fruit (sour cherries, cranberries, apples, pears, apricots, raisins, dates) from raw oat groats that are chopped to a fairly uniform size. It takes longer to cook and has a firmer texture than rolled oats. I use rolled oats for mak- ing cookies and things like that, but you can't match the real stuff for cereal. And because there is no kitchen project too minor for a kitchen geek to overthink, I have made something of a small science out of cook- ing my morning oatmeal. It's not hard, but I'm con- vinced that it makes a dif- ference in flavor. I use the McCann's Irish Oatmeal that comes in those cool tins. Use a dry saucepan, 1 quart is fine for two or three people. Cook the oatmeal over medium heat until it smells nice and toasty. That'll take about 3 or 4 minutes, depending on the heat. You'll hear it start to pop when it's ready. When your cereal begins to sing, add four times the volume of oats in water (1/3 cup of oats, enough for two people, will take 1 1/3 cups water). Increase the heat to high until the water starts to boil, give the pot a good stir, then turn the flame to low to maintain a decent sim- mer. Partially cover the pan with a lid, but be sure to prop it askew with a wood- en spoon or a whisk. This is important: If the lid is on too tight, the oatmeal will boil over, and there is no cleanup project worse than scraping baked-on oatmeal off of stove-top burners. Let the oatmeal simmer for a good 20 minutes or so. You don't need to pay much attention, but if you're going to walk the dog, put a flame-tamer underneath the pan to keep it from scorching. When the oatmeal is done, there will probably be some liq- uid on top, and there may be a thin layer of dried flour-skin. This will disap- pear when you stir it. The oatmeal itself will be tender but still have a bit of "pop." Whisk in butter accord- ing to your conscience, toss in a small handful of dried fruit (I use a mix of raisins, sour cherries and cranber- ries), cover tightly and let stand off heat for five min- utes for the fruit to soften. You can doctor this base however you want. I like a mix of brown and white sugar (brown for molasses, white for sweetness) or maybe some maple syrup. Then some chopped toast- ed nuts — almonds or wal- nuts. Finally, I add just enough milk to make the mixture creamy. If I have leftover steamed milk from the morning coffee, I might use that. And if I'm feeling splurge-y, nothing but half- and-half; that's just how I roll. shelves: "If a retailer puts large eggs on sale one week, he may not move any extra large and he'll put them on sale the next week." Franco Lo Faro, a partner at the new specialty Those quicker-cooking rolled oats are great for gra- nola. And when I'm not eating real oatmeal (foolish consistency, etc.), my breakfast is usually fruit, yogurt and granola from Christine Moore's excellent recipe in her new "Little Flower" cookbook. Start with a bunch of fruit (lately I've been using persimmons from our tree, spiked with a bit of lime juice), then add a handful of granola and top with a good dollop of yogurt sweetened with honey. This granola mix would 325 degrees. Line two jellyroll pans with sili- cone mats or parchment. 2. In a saucepan over medium-low heat, heat the oil, sugar, syrup and salt until clear, stirring occasionally. Remove from the heat and stir in the vanilla extract. 1. Heat the oven to market Dix Hills Farms, said that when the big chains put extra-large eggs on sale, the smaller guys (like him) follow. "They'll use a good price on extra-large eggs to draw customers in," he said, "and I'll have to lower my price to compete. My extra-large eggs cost me more than my large ones, but right now I've got the extra-large on sale for $1.59 a dozen; the large are $2.39, the jumbos $2.89." 3. Place the rolled oats and the mixed nuts in a large mixing bowl and pour the sugar mixture over. Stir with a spatula to coat the oats and nuts evenly. Divide the mix- ture between the lined jellyroll pans, patting with the back of a spatula to make thin, even layers. 4. Bake until golden extra-large or jumbo eggs. Can they be used in recipes calling for large eggs? Bear in mind that large eggs are the industry standard and that most recipes are tested with large eggs. If you're just mak- ing fried or scrambled eggs, the size doesn't matter, though it will take longer to hard-cook a jumbo egg than a large one. If you're using eggs to provide moisture in a savory recipe, such as a meatloaf, you might use a tad less milk or water to accommodate more egg. So say the thrifty shopper brings home a dozen Wednesday, November 28, 2012 – Daily News 5A make a terrific gift too, packaged in Ikea storage jars. Be sure to include the recipe, because folks will definitely want to fix it again. And, after all, there are more holidays just around the corner. GRANOLA Total time: 50 min- utes, plus cooling time Servings: Makes 16 cups Note: Adapted from Christine Moore's "Little Flower: Recipes From the Cafe." 1/2 cup vegetable oil EATING FOR HEALTH your quality of life program to enhance Build a Health Lectures By Rob Blehm P.A. Delicious! Low Fat! No Cholestrole! Health Tips Samples Tasting Recipes Demonstrations Question And Answer Segment Sunday, December 2nd, 9th, 16th 720 S. Jackson St., Red Bluff, Ca 96080 Time: 5:30 P.m. Fee: $5.00 Per Class Nutrition Cooking Class Register Now – before November 28th Call Loree Spurgeon At 527-5077 brown, about 30 minutes, rotating the sheets and stirring halfway through. 5. Cool slightly before stirring in the dried fruit and storing. The mixture will keep in a tightly cov- ered container at room tem- perature for at least a week. 8049 Hwy 99E, Los Molinos, CA NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS BLACK CANYON ANGUS BEEF WE FEATURE Fresh Lean Ground Chuck (Not to exceed 22% fat) Bone-In, Pork Loin Chops We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good Nov. 28 - Dec. 4 "Your Family Supermarket" Meat Specials Boneless, Skinless Fryer Thighs New York Steaks Boneless, Beef Back Ribs Pork Baby eggs provide not only moisture but structure. If a recipe calls for one or two large eggs, the American Egg Board says to use the same number of extra- large or jumbos. But: If recipe calls for 3 large eggs, use 3 extra-large or Baking recipes are a different story, because there, 2 jumbo 3 jumbo 4 jumbo 5 jumbo. 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