Russian Kasha (Multigrain Hot Cereal Mix)

On February 15, 2024March 15, 2024 By Julie Laing | Twice As TastyIn Column, dry storedLeave a comment

Some recipes act less as precise instructions that need to be followed to successfully complete a dish and more as reminders for the possibilities that can be created. I share one of the latter recipes this week in my Twice as Tasty column for the Flathead Beacon.

When I adopted hot cereal into my regular meal schedule, the mix of grains I used opened up options for a range of recipes. I rarely bother to measure out portions these days, just combining the various grains by sight to come up with a blend that I not only cook into Russian kasha but also dehydrate for granola and use as a rolled oat replacement in other recipes. The various flakes add more flavor and texture than a single grain and can be easily and affordably combined at home.

Learn to make Russian Kasha (Multigrain Hot Cereal Mix)

Dutch Baby

On December 21, 2023December 21, 2023 By Julie Laing | Twice As TastyIn baked, ColumnLeave a comment

If you want a Christmas morning breakfast that comes together quickly, can feed a crowd, and looks like a special treat (even though you could make it any morning you aren’t rushing out the door), look no further than the baked pancake recipe I share this week in my Twice as Tasty column for the Flathead Beacon. Known as a Dutch baby (or “Dutch babies,” as we always say it in my family), this puffy, family-style pancake looks as impressive as a souffle when it comes out of the oven yet is far easier to prepare.

The dreaded collapse of a souffle is actually welcome here. It leaves part of the pancake high and slightly crisp, part creamy like custard, and all perfect for serving with an array of toppings. You can scale up the recipe for as many servings as you need and gather around the table to enjoy it or balance it on your lap (perhaps served in a shallow bowl) beside the tree.
Learn to make Dutch Baby

Hot Pearl Barley with Honeyed Nuts

On March 10, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, dry stored2 Comments

I didn’t learn to enjoy hot cereals until I spent a winter in St. Petersburg, Russia, with weeks of subzero mornings. A kasha blend of mixed grains is now one of my go-to breakfasts for chilly Montana mornings. Although delicious, it doesn’t taste or look as good when it sits, so it’s best made and eaten immediately. That’s why when I want to make a large batch of hot cereal to serve to a group or keep on hand to quickly reheat and eat over a few days, I choose pearl barley.

As I explain in my Twice as Tasty column for the Flathead Beacon, I recently started making pearl barley in the pressure cooker, a technique I hadn’t thought workable because I feared it would foam and stop up the pressure valve. By using a water bath, that fear has vanished. The reward: it takes less than half the time as cooking pearl barley on the stovetop. So you can prepare it on the stovetop or in a pressure cooker, depending on the tools you have at hand.
Learn to make Hot Pearl Barley with Honeyed Nuts