When I started working on this recipe quite a while ago for the Bob's Red Mill Spar for the Spurtle III competition, a couple of people asked my why I wanted to enter this cooking contest over other contests out there, especially since I'm not too acquainted with steel cut oats to begin with. I guess the answer to that question is that I really like the products that Bob's Red Mill produces, high quality whole-grain selections which inspire ordinary people to cook better meals for themselves at home. And, with my desire to promote more healthy home cooks it seemed like a perfect match.
Now, I can't say that my recipe is exactly the most healthy way you could make steel cut oats, since it is a dessert that does load on the calories, but it does make for a rather formidable contest entry. Also, I love the fact that this recipe highlights the steel cut oats in two of its most favorable states: as a soft soaked porridge and as a crunchy nut-like coating. Here is my official description of this dessert: Steel cut oat porridge coated in toasted oats, fried in browned butter, drenched in a real butter "scotch" made with the finest Scottish Highland sweet single-malt scotch, then topped with a remake of the oldest known cheese to be made in Scotland (Caboc), and then finished off with tart raspberries. Do I have your attention now?
Below is both the posting of my official 3-minute submission for the contest and then a longer 8+ minute video which does not cut out any of the highlights the creation of this dessert involves plus as an added bonus I have included a short intermission covering the colorful history behind Caboc cheese.
Official 3-Minute Video for Bob's Red Mill Spar for the Spurtle III - The Mount Hood Chill Chaser:
Uncut Video of Bob's Red Mill Spar for the Spurtle III - The Mount Hood Chill Chaser:
Feel free to visit the official contest entry page and vote for your favorite recipe at this link for Bob's Red Mill Spar for the Spurtle III Video Submissions. I hope my recipe is your favorite!