Sarah McIntosh calls Texas home but her cuisine at Épicerie in Austin, Texas has a decidedly French-Louisiana riff. Perhaps her menu is shaped from her childhood in Shreveport, Louisiana or her training at Thomas Keller’s French bistro, Bouchon in Yountville, California. Considering all of the influences at play, it is no wonder that even a simple bowl of oatmeal would be transformed from a mundane breakfast to a delectable dish made from steel cut oats, raclette cheese and Dijon mustard garnished with grilled vegetables.
4¼ cups steel-cut oats
8½ cups water
8 ounces raclette cheese
5 tablespoons butter
6½ tablespoons sour cream,Salt to taste
2 tablespoons Dijon mustard,Seasonal farm vegetables
- Place oats in heavy pot over medium heat, and add water in stages, stirring continuously to create creamy oatmeal. Add water until oats are cooked through.
- Add cheese and butter, and stir until just melted.
- Remove from heat, and add sour cream, salt and Dijon mustard.
- Grill and prepare vegetables to garnish.
- Spoon oatmeal into bowls and top with grilled vegetables.
- From Chef Sarah McIntosh, Épicerie Café and Grocery in Austin, Texas