Oatmeal Griddle Cakes w/ Maple Butter

If you do not love brunch, we can not be friends!  I mean, what is not to love?!?  Rolling out of bed at 10am to meet friends; rehashing last night's shenanigans or catching up on the week!  Cocktails in the morning - yes please! Acceptable food order before noon to include a burger!  When else can all of these great pieces come together!

Salt's Cure is one of my favorite destinations! Not only is a walking distance from my home, but it was just listed on LA Eater's list of "The 24 Hottest Brunch Spots in Los Angeles".  The hubby and I have been coming here since it opened in 2011; now that it is on everyone's radar these past couple of years, we have to wait in line though.  It is a small price to pay, as everything is amazing here!!  I have never had a meal that didn't leave me a very happy kid!

They do everything in house and utilize local ingredients; I know lots of places boast this, but you can tell by their menu and approach to each ingredient.   I love sitting at the bar and watching them cook; it is amazing what they do in that small area!  I highly recommend this seat when you go! 

 As you may have guessed by the name; pork is a main staple.  They bacon is beyond words and only comes with a few dishes due to the limited supply!  The sausage is also excellent.  If you want to try a little of everything go for the 2 x 2 x 2 and add on the Oatmeal Griddle Cakes; you will be glad you did and also leave incredibly full!

For those of you that are not in the Los Angeles area, I have worked up my own version of the Oatmeal Griddle Cakes to tide you over until you make it out this way!

Wanderer's Shopping List

• 1/2cup Cooked Oatmeal
• 1 Egg
• 1/2cup Milk
• 2tbsp Butter - melted or super soft
• 1cup Flour
• 2tbsp Sugar
• 2tsp Baking Powder
• 1/2tsp Baking Soda
• 1/2tsp Salt
• 1/4cup Butter - softened
• 1-2tbsp Maple Syrup
• Extra Butter for greasing griddle

 Mix oatmeal, egg, milk and melted butter (2tbsp). 

Side note: If you are like me and don't decide what you are going to make until right before you make it, here is a tip for working with butter.  Get your cheese grater out and grate you butter; it softens up so much quicker and saves you from fully melting it down, which you don't want to do for a lot of recipes.  Also, you can mess with your husband (or any household member) and tell him it is cheese and watch him take a bite to find out it is butter.  Hehe!
 
In separate bowl mix flour, sugar, baking powder, baking soda, and salt.  Stir together two mixtures.  Heat griddle on medium heat (I used a cast iron griddle; if you don't have one of these -get one! They are so handy and good for cooking so many things.  Or you can use any old skillet).  Grease griddle with butter; drop spoon full of mixture on to griddle, cooking a couple of minutes on each side.  Repeat until out of batter.  Keep cakes warm, covered with foil, with the oven on warm, while cooking the rest. 

While cooking; make your Maple Butter!  Use the butter tip from above and then whisk (if you have a small one or use a fork; if you have one of those battery froth makers for coffee, that works great) butter and maple syrup until fully combined.  Start with 1tbsp of syrup and go from there based on your taste preference.  Don't let this get to warm; you want it soft not melted. 

Serve oatmeal griddle cakes with maple butter on top and enjoy!  We had ours with a side of bacon.  This dish of course goes great with a mimosa or a beer as you will see we enjoyed at Salt's Cure!  Cheers!

Ireland - Guinness Irish Stew

Anyone Order A Guinness?!?

Ireland holds a special place in my heart; Irish coffees, amazing grass fed beef and as much Guinness as you can possibly drink!  Oh yeah, it's also where I got engaged!

Now, I am not going to lie; some of the meals did leave much to be desired.  But the good meals we had there, I would travel back for in a heartbeat!  Plus, the country side is unbelievably beautiful; everything is just so green from all of the rain!

After a day trek around visiting castles, kissing blarney stones and bouncing around on the slog on the bog (all while out in the rain), you are ready for a good hearty meal to warm you up.  That is just one of the reasons why this meal is so great.

There are two reasons this meal rocks (besides that it tastes so good).  First, it is not your normal stew; your normal broth element is closer to a sauce, making it a more elegant meal and also giving it a much richer flavor.  Second, instead of the same boring old potatoes in the stew, they are mashed with some celery root and the stew sits upon them. 

Now I know St. Paddy's Day just passed; but this meal works any day and is an excellent excuse to have a Guinness after March.  Plus we are going to have one of our very rare raining days in LA tomorrow, so it is the perfect opportunity to try it!

Wanderer's Shopping List

• 1 Large Yellow Onion
• 3-4 Carrots
• 1 Turnip
• 15 Mushrooms
• 4lb Beef Chuck Roast
• 2tbsp Olive Oil 
• 2tsp Sea Salt (Kosher Salt will work too)
• 1tsp Ground Black Pepper
• 1tbsp Tomato Paste
• 1tbsp Worcestershire Sauce
• 2bottles Guinness (and more to drink with)
• 1cup beef stock
• 1tsp Thyme
• 6 Garlic Cloves - chopped
• 1-2 Bay Leaves
• 1 Celery Root
• 2 Potatoes
• 2tbsp Butter
• 2tbsp Greek Yogurt or Sour Cream
• 1tsp Corn Starch (optional)
• 2tbsp Water (optional)

 Coat slow cooker with cooking spray.  Cut onion, carrots and turnip into 2 inch cubes and place in slow cooker along with whole mushrooms.  Cut Beef into 2 inch cubes; season with salt and pepper.  Coat skillet with olive oil; brown beef and add to slow cooker on top of veggies.  Mix tomato paste, Worcestershire sauce, Guinness, beef stock Thyme, chopped garlic, and bay leaves; and to slow cooker (pour around the sides).  Turn slow cooker to low and let it work its magic for 7-8 hours. It is done when the meat falls apart. 

About an hour before meal time.  Cut celery root and potatoes into quarters, place in pot and cover with water; boil until tender.  Drain, place back in pot; add butter and Greek yogurt and mash until smooth.  Add salt and pepper to taste.

Ladle out a couple of cups of the liquid from the slow cooker and place in pot on the stove.  Reduce down for about 15 minutes.  Recommend to thicken it up further by adding corn starch and water (combine the two first in a separate bowl whisk and then add to sauce).

Now to put it all together.  Place mashed celery root/potatoes in large shallow bowl; add veggies and beef; ladle your reduce sauce over the top.

Don't forget your glass of Guinness to drink along with it! Slainte!