2 : 1/ lb Fresh Fava Beans, in the pod
3 : tb Olive Oil
2 : ts Slivered Garlic
2 : oz Pancetta Cut Into Tiny Dice,
-about : -about 1/3 cup
3/4 : lb Medium Size Shelled Shrimp
1 : pn (Big) Red Chile Flakes
1 : tb Chopped Fresh Savory <<Or>>
2 : tb Chopped Fresh Basil
1/2 : c Ripe Tomato, seeded, diced
2 : ts Grated Lemon Zest
8 : oz Dry Orecchiette Pasta,,
-cooked : -cooked al dente
Rich : Rich Chicken, Shellfish Or
-Vegetable : -Vegetable Stock, if desired
Salt : Salt And Freshly Ground
-Pepper : -Pepper
3: But there are important differences between them
4: Oatmeal is the husked meal of the oats, ground and kiln-dried
0: For a long, long time oatmeal was the main food of the Scottish peasant, and in many areas it still is
1: We should thank the Scots who brought it with them when they came to Canada from their hilly countryside
2: Scottish, Irish or Canadian oatmeal, rolled or flaked oats, groats or grits, and quick, or no-cooking oatmeal are all oats
5: The most superior type is the Scottish, followed by the Irish
6: To sample these, just ask for imported oats at specialty shops
7: Scottish and Irish oatmeal need careful cooking in order to break down the starch cells and, of course, the larger and coarser the meal, the longer the boiling required
8: Rolled or flaked oats are oats that, once dried, husked and softened by steam, are rolled flat and carefully dried by a special process
9: Quick, or no-cooking types of oatmeal are mill-processed and produced from the rolled or flaked oats
10: Groats or grits are the seeds or kernels of oats, either left whole or cut in two or three pieces
11: If ground, they are referred to as prepared groats
12: The whole groats are used to make pilafs and casseroles
13: The cut types are chiefly used to make soup, or as a thickener for consomme
14: Six Breakfast Oatmeals: Oatmeal is still one of the world's best breakfasts
15: In order to get the full value out of your porridge, let the oatmeal soak in a glass or stainless steel pot overnight and cook it in the morning
16: To further enrich porridge, let it stand covered for 5 minutes before cooking
17: There are six basic ways to cook oatmeal, each giving slightly different results
18: The following recipes require 1 1/2 cups rolled oats, 3/4 teaspoon salt, 3 cups water, and serve four
19: Quick or no-cooking oats may also be used, but for these, follow the directions on the box
20: Quick Method: Bring water to a boil, add salt, then stir in oats
21: Cook 10 minutes, stirring occasionally
22: Cold Water Method: Stir oats and salt into cold water, bring to a boil over medium heat and cook 10 minutes, stirring occasionally
23: Double Boiler Method: Stir oats and salt into boiling water in top of a double boiler over direct heat
24: Cook 2 minutes, then place over boiling water and cook 15-20 minutes, stirring occasionally
25: Oven Method: Place oats in a casserole, then add boiling water
26: Cover and bake 25 minutes at 350 degrees F
27: Night-Before Method: Stir oats and salt into boiling water in top of a double boiler over direct heat
28: Remove from heat, cover and let stand overnight
29: In the morning, place over boiling water and heat to serving temperature, stirring frequently
30: Cooked-in-Milk Method: Follow any of the previous cooking methods, using 1 1/2 cups fresh milk and 1 1/2 cups water, or mixing 1/4 cup of instant skim milk powder with the oats
31: Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach
32: net> on Aug 28, 1997