Savoury Steel-Cut Oats with Ramps, Parmesan and Tamari

As a child, I can remember my dad occasionally stirring a spoonful of Marmite and a splash of Tamari soy sauce into his morning bowl of oatmeal. At the time, such a combination was of no interest to me, so content was I with a drizzle of honey and a pour of goats milk in mine.

However, I now see the appeal, after a recent success – nay, revelation – with a bowl of savoury steel-cut oats. My dad was onto something, with his decidedly bold umami flavourings first thing in the morning. A man ahead of his time, as savoury oats, kasha, and all sorts of breakfast bowls are trendy right now.

Our family has always been a champion of oatmeal (cookies, muffins, bread, breakfast, cake, scones, baked, instant…) and we are continuing the obsession with today’s Savoury Steel-Cut Oats with Ramps, Parmesan and Tamari.

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Stew and Scones: a St. Patrick’s Day recipe round-up

During my culinary school days, I shared a loft with a girl who was half Irish.

We sipped our first Guinness together, staked out for the front row at a U2 concert, and dyed our hair green on St. Patrick’s Day. We’d show up to the Montreal parade so decked out in shamrocks and flags, it’s no surprise we landed ourselves on the front page of the local paper one year.

As enthusiastic as I was about being Irish for one day, I never delved into cooking a feast inspired by the Emerald Isle. I know Irish cuisine is spectacular (I’m admittedly addicted to the food blog, Farmette), and so this post is an attempt to showcase a handful of recipes suitable for your St. Patrick’s Day celebration.

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