I remember picking up the paperback novel Outlander by Diana Gabaldon from the library’s sale table. Historical fiction, a bit of time travel and a venue in the Scottish Highlands had me very interested. As with many Gabaldon fans, I fell in love with the series. This was my first book by this author.
The books are great but I must admit I wasn’t a big fan of the TV show. The actor playing Jamie just isn’t right (for me). Yes, I know I am in the minority regarding the actor playing Jamie but….it just doesn’t work for me.
Still….being a fan of this series I knew I had to check out this new cookbook, Outlander Kitchen by Theresa Carle- Sanders. I am pleased to say this book is fantastic- a wonderful gift for the Outlander fan. Christmas is coming up so, keep that in mind.
Each recipe is preceded by a passage from one of the books (see below) and the photo of the pastry or dish and full recipe. This is enjoyable to read through without a thought to which of these recipes you want to try.
The forward on this book is also interesting to read. It describes how our author came to find her passion in the kitchen after enduring a series of less-than-satisfying jobs. Many times I admit to scanning the beginnings with the dedications and thoughts. This one had me reading each and every paragraph. Interesting.
This photo was too good for me to exclude. She has a shiba inu, a breed I adore! Shibas are certainly not for the first time dog owner, too big a challenge, but I am fascinated with the breed. We still miss our Kobe who left us too soon but Aja, our 14 year old cream shiba, still rules the house. Ok, more pup info than I needed to share here….couldn’t resist.
One of the recipes I wanted to try was a simple one, Mrs. FitzGibbons’s Overnight Parritch. This oatmeal breakfast figures prominently in the books and it seems they have it for breakfast quite a bit.
Tradionally made from oatmeal and stirred with a spurtle (clockwise, to keep the devil away). Parritch, or porridge, evolved from pottage, a thick vegetable and grain stew that served as the mainstay of the European diet until the seventeenth century.
1 cup steel-cut oats
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons butter
1/2 teaspoon cinnamon
Just before you go to bed bring 1 cup water to boil in covered pot. Stir in the oats and salt, cover the pot, turn off heat, and leave it overnight. I did this but took the pot off the burner altogether.
In the morning, add the milk and butter and bring to a boil. Reduce flame to low and simmer gently until tender, about 15 minutes. Stir occasionally.
This isn’t an exceptional recipe and one I could have made without the overnight steeping. It was a great breakfast though. We added cinnamon and honey to our bowls and had a rib-sticking breakfast. Perfect for staving off all the sweets everyone brought in to work, I wasn’t the least tempted as I had a good breakfast.
There are scores of other wonderful recipes and of course, excerpts from the books. This one gets an A+ 🙂
To check out the author’s website click HERE.
Adding my review to Goodreads, and linking up with Beth Fish Reads for her Weekend Cooking Series as well as Joy for her British Friday series.
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