{"id":145987,"date":"2025-01-24T22:45:04","date_gmt":"2025-01-24T22:45:04","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/01\/24\/this-winter-gruel-is-so-back\/"},"modified":"2025-01-24T22:45:04","modified_gmt":"2025-01-24T22:45:04","slug":"this-winter-gruel-is-so-back","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/01\/24\/this-winter-gruel-is-so-back\/","title":{"rendered":"This Winter, Gruel Is So Back"},"content":{"rendered":"


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I\u2019m calling it: Gruel is coming back in a big way. You could chalk it up to a collective nostalgia, the rising cost of ingredients, or the popularity of all things whole and high quality grains. There\u2019s even a stone mill and whole grain bakery<\/a> slotted to open up right here in Brooklyn. Whatever the reason, a savory bowl of soft and starchy cooked grain is starting to sound pretty good to me at all hours of the day. In fact, I\u2019ve just published a recipe for Savory Miso Oatmeal<\/a>, served with charred kale and a soft boiled egg.<\/p>\n

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Photo by Noah Tanen<\/span>
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As someone who grew up somewhat ambivalent towards oatmeal, my first \u201caha moment\u201d with the cereal grain came when I had a savory version. I was working as a baker at a commissary kitchen in the Fishtown neighborhood of Philadelphia, not far from Lost Bread Bakery<\/a>. For lunch on the weekends, I would slink out of work with my own metal bowl in tow, as Lost Bread admirably didn\u2019t offer to-go containers, and go see what was interesting on the lunch menu. One day, I was served a hot bowl of whole oat groats, cooked in a surprisingly savory broth and served with a marinated egg. It was similar to the Ginger Fried Oat Bowl featured in one of the bakery\u2019s stellar grain zines<\/a>.<\/p>\n

That dish served as the inspiration for my own recipe, which calls for steel-cut oats and miso as a flavor base. If you\u2019re on the fence, it might just convince you to go salty over sweet the next time you crack open the oats.<\/p>\n

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Ingredients<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
1<\/span><\/td>\n\n cup steel-cut oats<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n cups water<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n tablespoons white miso<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n teaspoon salt, divided<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n head lacinato kale<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n tablespoon neutral oil<\/p>\n<\/td>\n<\/tr>\n
1<\/sup>\/4<\/sub><\/span><\/td>\n\n teaspoon black pepper<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n tablespoon rice vinegar<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n eggs<\/p>\n<\/td>\n<\/tr>\n
\n flaky salt for garnish, optional<\/p>\n<\/td>\n<\/tr>\n
\n chili crisp for garnish, optional<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n
1<\/span><\/td>\n\n cup steel-cut oats<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n cups water<\/p>\n<\/td>\n<\/tr>\n
2<\/span><\/td>\n\n tablespoons white miso<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n teaspoon salt, divided<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n head lacinato kale<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n tablespoon neutral oil<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n\n
1<\/sup>\/4<\/sub><\/span><\/td>\n\n teaspoon black pepper<\/p>\n<\/td>\n<\/tr>\n
1<\/span><\/td>\n\n tablespoon rice vinegar<\/p>\n<\/td>\n<\/tr>\n
4<\/span><\/td>\n\n eggs<\/p>\n<\/td>\n<\/tr>\n
\n flaky salt for garnish, optional<\/p>\n<\/td>\n<\/tr>\n
\n chili crisp for garnish, optional<\/p>\n<\/td>\n<\/tr>\n<\/table><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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\nHave you given savory oatmeal a try? I’d love to hear what toppings you’re adding to make it your own.<\/em>
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Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I\u2019m calling it: Gruel is coming back in a big way. You could chalk it up to a collective nostalgia, the rising cost of ingredients, or the popularity of all things whole and high quality grains. There\u2019s even a stone mill and whole grain bakery slotted to open up right here in Brooklyn. Whatever the […]<\/p>\n","protected":false},"author":1,"featured_media":145988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":{"0":"post-145987","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"_links":{"self":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/145987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/comments?post=145987"}],"version-history":[{"count":0,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/145987\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media\/145988"}],"wp:attachment":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media?parent=145987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/categories?post=145987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/tags?post=145987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}