Ep 9. Oat Cuisine II

In this episode of Good Eats, host Alton Brown returns to the world of oat cuisine with a focus on savory dishes. He starts by demonstrating how to make homemade oat flour, which he then uses to create a hearty oat bread. He also explores the versatility of oats as a grain base for salads, featuring a recipe for a savory oat and mushroom salad.

Next, Brown delves into the world of oat risottos and porridges, explaining how the texture of oats can be manipulated to create both creamy and chewy dishes. He whips up a comforting oat and vegetable risotto and a savory oat and egg porridge, showcasing the ways in which oats can be used both as a breakfast food and a satisfying dinner option.

In a tribute to classic American diner food, Brown then turns his attention to the humble oatcake. He reveals the surprising history of this staple diner item and teaches viewers how to make their own from scratch, complete with a delicious onion gravy.

Finally, Brown goes international with a recipe for oat-based tabbouleh, a Middle Eastern salad typically made with bulgur wheat. He explains the cultural significance of this dish and demonstrates how to make it using oats and a variety of herbs and spices.

Throughout the episode, Brown emphasizes the nutritional benefits of oats, highlighting their high fiber and protein content and explaining how they can be incorporated into a healthy diet. With his trademark humor and expertise, Brown delivers a range of delicious recipes and fascinating food history, proving once again that oats are an incredibly versatile and satisfying ingredient.