Life, Liberty and the Pursuit of Foodiness

Archive for the tag “Brunch”

31-Recipe Challenge Day 8: Banana Bread Oatmeal and Snow

As I mentioned yesterday, it snowed here over the weekend. I woke up Saturday to a blanket of white…that was plowed right up and over my car. The upside of moving from a house to an apartment is the lack of a driveway and walkway to shovel. The downside is I now park on the street and the snowplows plow our cars right in. So I did still have to spend Saturday morning clearing off and shoveling out some cars. And it was crazy windy, so I ended up looking more like I had jumped in the snow than shoveled it. (Have I mentioned I’m not a big fan of snow?)

But the upside to shoveling snow is getting to come inside after and warm up with some hot oatmeal and cocoa. So I made myself a hearty post-snow breakfast of banana bread oatmeal, courtesy of My Fat Heart.

Banana bread oatmeal and cocoa

I’ll be up front: I’m weird about banana. I like them, I eat them, I excitedly pair them with peanut butter. But banana bread? Banana chips? Most other banana-flavored or banana-inclusive things? No thanks. I’m picky about where my bananas can make an appearance. (Get your minds out of the gutter! No? Just me? Dammit.) So naturally, I was little worried to try out an oatmeal recipe that calls for mashed banana out of fear that I would not be in a banana mood when I decided to make this recipe. (I was. It’s all good.)

Actually, I like the idea of adding mashed banana to oatmeal to add sweetness and moisture. But for me, this oatmeal wasn’t a hit. It seized up before I got to eat it, making it unappealingly chewy, thick and sticky. In hindsight, I probably could have remedied this by just adding some more hot milk to it and stirring it in. Oh well. (Also, I used dairy skim milk, not almond milk like the original recipe states. I wonder now if the almond milk’s thickness would have helped the texture.)

(To be fair, though, the oatmeal may very well have started to solidify as I took shot after shot trying to get a decent, shadow-free photo. Eating this immediately after cooking, sans photo shoot, would probably have resulted in a much better oatmeal experience.)

One other thing–this had way too much cinnamon for me. Next time, I’d probably skip it in the topping and just sprinkle with brown sugar. (I also only had dark brown sugar on hand, not light, which has a more intense flavor and may have highlighted the cinnamon spice even more.)

Bottom line? I’ll try it again, no photo shoot, no extra cinnamon, maybe extra milk. And for the love of God, NOT with McCann’s steel cut oats. I tried it that way the first time in place of rolled oats (because I love my Irish oatmeal), but the ratios were not right and it cooked right onto the bottom of the pot. That was a fun cleanup.)

Therefore, if you do try this recipe (and please do! Just don’t take a thousand photos in front of a cold window first), FOLLOW IT! She knows what she’s talking about. Don’t be me.

Banana bread oatmeal and mocha on windowsill

And then snuggle up with a steamy bowl of oats and a big ol’ mug of cocoa, coffee, tea or some combination thereof. Happy snow day!

 

Brunch at Porta

I wrote a post in late February praising Porta Pizza in Asbury Park, but I mentioned that they did much more than just dinner–including weekend brunch.  Well, keeping true to my promise, I checked out their brunch on a cold, drizzly, early Spring Saturday, and I wasn’t disappointed!

I met up with a friend of mine, Carolyn, for what seems to be becoming our semi-monthly (or six-monthly, as the case may be) meetup. And as much as I’ve been waiting to try brunch at Porta, funnily enough, it was her suggestion. (Great minds think alike, I suppose.)  So, this past weekend, we headed to Asbury Park in the rain and the cold to meet up for what turned out to be a spectacular brunch.

Porta serves brunch every Saturday and Sunday from 11:30 a.m. to 3:30 p.m.  Not wanting to be late to the party, Carolyn and I arrived just after 11:30.  I was expecting the place to be packed, but maybe because it’s still relatively unknown, or maybe because the weather was exceptionally atrocious, we were the only two people in the restaurant. People began to trickle in once we were settled in with our cappuccinos, but we seemed to constitute the entire “early” crowd. (By the way–good, big, inviting cappuccinos–and this is coming from someone who can make a cappuccino!)

Porta’s brunch menu is unique and varied, with a mix of their usuals and brunch-only options. They offer sweet and savory, breakfast and lunch, ranging from pizza and salads to french toast and fritattas.

We agreed that the best and only way to do this brunch was to try multiple things and share them.

Luckily, we have similar palates so this did not prove too much of a challenge. We started with a house-cured salmon appetizer with crostinis, marscapone cheese and chervil.

As you can see, I couldn't wait long enough to get a picture before I dug in.

I’m a Jewish girl, New Jersey-born and raised. Lox and cream cheese is pretty much a staple in my life, and I will try almost any and all variations on it. (Lox–smoked, cured salmon–is one of the only seafood I actually like. That, shrimp and fried calamari.)

This one was so good I’m afraid I’ll never be able to eat a regular bagel with lox and cream cheese again.  My first thought when the plate arrived was, “I wish they gave us some lemon to squeeze over the fish.” But as soon as I tasted it, I realized it was already there. The salmon was finished with lemon, olive oil and garlic, and the spicy-citrusy taste was bright and abundant. With the smooth, luscious marscapone and crispy-chewey crosinis, I was in a Jewish-Italian heaven.  I could have ordered three plates of that alone and been perfectly content.

Well, almost…we also ordered lemon-ricotta pancakes which were the lightest, fluffiest pancakes I’ve ever seen. As Carolyn put it, “much more cake than pan.” They were served over ricotta cheese with a vanilla brown butter syrup and macerated plums.  I didn’t expect a big punch of lemon, since in a pancake or similar baked good, the lemon flavor is typically subtle and underlying. But these pancakes packed a lemon punch! The lemon flavor was intense, but not fake, and most definitely a pleasant surprise for a lemon-lover like me.  And, I need to find out how to make such fluffy pancakes.

It's so fluffy I'm gonna die!!!

We had decided we were also going to try their butternut squash pizza, which neither of us had ever seen on the dinner menu, and sounded like quite the savory-sweet experience.  When the waitress informed us they were all out, Carolyn and I looked at each other like sad children for a moment before settling on the roasted tomato fritatta with smoked mozzarella instead.

As I’ve said before, I’m not a huge fan of cooked tomatoes, but they weren’t overpoweringly sweet in this dish.  The arugula served over the fritatta helped too, I’m sure, as did the homemade focaccia that came on the side.  We sat close to the pizza ovens that are out in the open, and I watched the chef make our focaccia bread–the smell was intoxicating to this starving girl, and it looked so yummy! The fritatta was tasty, but ended up overshadowed by the salmon and the pancakes–it’s the only dish we didn’t finish. (Really, we were just too full–and too focused on our pancakes.)

Fritatta with that wonderful-smelling focaccia that made me so hungry!

So, that’s two down for Porta, and I would recommend their brunch to anyone.  I actually really want to take my mom since a lot of their brunch options are seemingly gluten-free, like the fritattas and other egg-inclusive dishes (braised Beluga lentils with quail eggs, for instance.) Even the salmon appetizer–the crostinis tasted great, but they’re really just a vessel for carrying the cheese and the salmon.  They’re not a necessity.  Carolyn ate some of the leftover salmon and cheese once the bread ran out and she agreed, she didn’t miss them.

OK, so next up, I guess I will have to check out Porta’s nightlife.  Or gluten-free pizza Tuesdays.  Or spaghetti and meatballs Sundays. Or… the list goes on.  All I know is I want to go back to Porta over and over again.

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