Writing

Writing by Michelle Hernandez

Below are writing samples based on work I am creating for my blog. The first is a longer format of the full story and the later is a shorter format with the addition of other inspirational blogger recipes. Photos will be added to complete this story. For a portfolio of photography work, see this page.

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Savory Oatmeal. Remembering Forgotten Food Affairs.

A few years back, I met up for Sunday brunch with one of my best friends from university, T. She suggested we go to one of Oakland’s new standards along the lake, Grand Lake Kitchen. At the time, the bustling restaurant had not yet expanded to take over the space next door so seating was even more limited than it is today. After giving our name to the hostess, we took a seat on the curb and basked in the warm spring sun while easily catching up with each other’s lives. T mentioned this was one of her favorite restaurants for brunch and a classic spot for the area. When we got called to take our table, we were seated on the outside patio, which provided us the warmth of California sunshine and the opportunity for a little people watching onto busy Grand Avenue, a sport that I crave after living in Paris where people watching from a cafés is a citywide pastime.

It was at this brunch that I was introduced to savory oatmeal. If not introduced for the first time, it was then that I finally took notice. A menu special on that sunny morning, I chose it partially because in those days before becoming a pescatarian, I frequently enjoyed the soft polenta, poached eggs and sausage for brunch at Rose’s Café in San Francisco. It seemed in the same vein as my local go-to choice and then was described by the server as being served with a poached egg and sauce made from ramps. I was sold.

The consistency of the oats was soft. It was well hydrated, as I prefer my oatmeal to be. The egg was set well and the bright green sauce circularly drizzled around provided just the right dose of umami, raising the cooked oats to the level of a satisfying meal.

After that experience, I couldn’t get savory oatmeal out of my head. The concept itself wasn’t a new idea to me or other cultures by any means. I often made grains or rice and popped an egg on top with soy sauce as snack or lunch. It was the start of the days in California that every dish had an egg on it. But oats provided a hearty start to the day and perhaps, a more fulfilling way to start the day.

So I started making savory oatmeal at home for breakfast. I made it a lot. No recipe needed, I knew how to cook oatmeal. I knew how to cook any of the ingredients to add on top and went from there. I made it with mushrooms and soy sauce. I snipped in green onions. I topped it with just a raw egg yolk. I swirled in flakey sea salt and black pepper. I added some sriracha. Though the components were always simple, it continued to feel like such a treat to whip it up on my 1920s stove in my black and white Cow Hollow kitchen. It was a healthy but decadent meal just for myself and then on to my day.

In reflection, I see my tendency to go through these somewhat obsessive food-making phases. I get into a rhythm of two or three weeks at a time of preparing the same dish, over and over, updating and changing the recipe, adding this and that, improving on the initial concept to see where it takes me. It was the summer of crostatas, the weeks of cacio e pepe, the moment of pizzas or the winter of heirloom beans. Then I just stop. I find that I have obtained what I need to from the dish and stop. The passion for the dish leaves me.

But the good ones come back to me. I may have forgotten about the brief love affair with a particular dish until someone mentions it in casual conversation. It could back when someone brings the dish as theirs to party after having had at one of my own parties during one of my affairs. Or, like this savory oatmeal, which I have not thought about for such a length of time, it comes back to me when I open up the fridge and find that my housemate, T, then my brunch partner from the initial encounter, has remembered it herself and made a delicious batch of her own for us to enjoy. My passion for this dish has reignited and led to the straightforward recipe below and, I am sure, a few weeks of renewed oatmeal love.

A Savory Oatmeal with King Trumpet Mushrooms

Recipe By ShellStories

Serves 2 generously

1 tbsp of olive oil (not EVOO) or mild oil

1 cup of Steel Cut oats

3 – 3 1/2 cups of Water

Salt

Pepper

2 tbsp soy sauce

Two large stalks of king trumpet mushrooms, sliced into ¼ inch long pieces

1 stalk green onion, sliced thin on an angle

2 egg yolk

Heat oil in medium saucepan on medium heat.

Toast oatmeal with sprinkle of salt and pepper, toast until coated with oil and lightly browned.

Add 3 cups of water and bring to a boil. Turn down to a simmer and stir occasionally to ensure no oats are sticking to pan. Simmer for 20 minutes. Check tenderness. Simmer for additional 10 minutes if needed. Add additional water if needed to slightly loosen the oatmeal.

While the oats are simmering, place one tbsp of oil over medium heat in a small frying pan. Lay mushrooms down in the pan and cook until well browned on each side. Remove from pan. Deglaze the pan with a splash of water and soy sauce, reserve.

Spoon the oatmeal into bowls.

Add a few pieces of mushrooms.

Place one egg yolk in each bowl nestled into the oatmeal.

Using a spoon, drizzle the reserved sauce on top.

Sprinkle with sliced green onions.

Enjoy.

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Looking for more savory oatmeal inspiration? I’ve found a few other savory oatmeal recipes to inspire your next brunch or as I most certainly recommend, to start your day with during the week.

Here, Miso is the secret star to bringing in the umami and upping the flavor.

http://www.thekitchn.com/recipe-miso-breakfast-oatmeal-234422

This dish is all about the garlic coming forward to take the savory to another level, and of course the cheddar cheese is always a good idea.

http://www.myfoodstory.com/garlicky-oats-with-masala-fried-egg-recipe/

Leeks are brought into the mix to get your veggies for the day out of the way, along with shavings of Parmesan cheese.

https://blog.kitchenaid.com/savory-oatmeal/

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(SHORT VERSION)

Start the Day: Oatmeal for Breakfast

Recently I rediscovered an old breakfast favorite, savory oatmeal. I first tasted this dish at local brunch spot in Oakland and was immediately struck with the possibilities that this cooked grain could take. From its soft polenta like consistency to its ability to soak up flavors, the variations are endless. As a pescatarian, I have often made it with a simple dressing of reduced soy sauce, poached egg or simply an egg yolk and perhaps some sautéed veggies. It’s a hearty and healthy way to start the day.

Savory Oatmeal with King Trumpet Mushrooms

Recipe By Michelle Hernandez