Vanilla Polenta Oatmeal Streusel Food

VANILLA POLENTA OATMEAL STREUSEL

Steps:

• Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius).
• Cream the Butter and Sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Scrape down the bowl. Add the Vanilla Extract and Lemon Zest and mix until well incorporated.
• Chef's Note: It is not necessary to beat the Butter and Sugar until very light and airy in texture, as with many other recipes, as trapped air is not necessary to leaven the final product.
• In a separate bowl, mix together the dry ingredients including the Flour, Corn Meal, Oats and Salt.
• With the mixer on low speed, stir in the dry ingredients in thirds. Continue mixing until the Streusel Dough is just combined.
• Using your hands, crumble the Streusel Dough in a thin layer onto a parchment or silpat lined sheet tray.
• Bake the Streusel for up to one hour, checking it every 15 minutes and breaking up any large pieces with a spatula. The Streusel is done when it begins to lightly brown and becomes dry and crumbly.
• Set the Streusel aside to cool. When it is fully cool, break up any remaining large pieces with your hands or in a food processor. Do not over-process the Streusel.
• Storage: The Streusel will keep well in an airtight container at room temperature for several weeks. The Streusel can also be frozen for several months.

VANILLA SPICE OATMEAL

Steps:

• In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
• In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
• When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
• Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.

VANILLA SPICE OATMEAL

Steps:

• In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
• In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
• When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
• Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.

STREUSEL

Steps:

• To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)

BASIC VANILLA PASTRY (SWEET PASTRY)

Steps:

• Place the flour, sugar and baking powder in a food processor and process to combine.
• Add the butter and process until the mixture resembles fine breadcrumbs.
• With the motor running gradually add the water and vanilla and process until the mixture comes together to form a smooth dough.
• Wrap in plastic wrap nd place in the fridge for 30 minutes before using.