What more can you say about a book so gorgeous, so delicious, and so chock-full of traditional cooking farm-to-table recipes — other than get it now?
Oh, but never fear, I think I can find a few more words to tempt and entice you.
Let’s talk about the book itself, and then I’ve got an exclusive recipe to share with you.
About The Nourished Kitchen
I want to tell you how humbly (and brilliantly) this book is sectioned. Rather than by season or dish, you’ll find true farm-to-table categories of source — the garden, the pasture, the range, the waters, the fields, the wild, the orchard, and the larder.
Within the sections, you’ll find nutrient-dense dishes featuring raw dairy, traditional fats, organ and muscle meat, fish, whole and ancient grains, seasonal fruits, and fresh herbs.
With beautiful photos and explanations, Jenny guides you to creating homemade yogurts, simple cheeses, butter, broths, fermented vegetables, and much more. Her book contains more than 160 mouth-watering recipes, including the one below.
Because of its beauty and practicality, it’s a book you will never outgrow. I am certain of that. You’ll treasure it and be loathe to loan it out for fear it won’t be returned!
And conversely, it’s the type of loaned book someone would not want to return. (So don’t be that person — get your own! 😉 )
Jenny and her publisher said yes to my request to share an exclusive recipe from the book, and below you’ll see the one I chose… oh, my, the flavors are heaven and the dish pure comfort and nourishment in the morning (or for a snack).
Baked Oats with Pistachios, Dried, Figs, and Honey
Serves 6 to 8.
- 2 cups steel-cut oats
- 1 cup pistachios
- 1/4 cup yogurt
Spoon the oats into a large mixing bowl, toss in the pistachios, and cover with warm water by 2 inches.
Stir in the yogurt and cover the bowl with a kitchen towel.
Set the bowl in a warm spot in your kitchen and allow the oats and pistachios to soak for at least 8 and up to 12 hours.
Drain the oat mixture in a fine-mesh sieve, rinse well, and return it to the mixing bowl.
Preheat the oven to 375°F and grease a 9 by 13-inch baking dish with butter.
Stir the cinnamon, salt, eggs, milk, and honey into the oat mixture until well blended.
Finely grate the zest of the orange, placing it in a bowl.
Cut the orange in half crosswise and squeeze the juice into the bowl holding the zest.
Stir both the orange zest and juice into the oat mixture, then fold in the figs.
Spoon the mixture into the prepared baking dish and smooth the top.
Cut the butter into small pieces and scatter them over the surface.
Bake for 40 to 45 minutes, until golden brown at the edges and slightly wobbly at the center.
Allow to cool for 5 minutes before serving.
Baked oats will keep, covered, in the refrigerator for up to 1 week.
To reheat leftovers, cut a square of the baked oats. Drop a tablespoon of butter into a skillet and heat it over medium heat until frothy. Place the oat square in the skillet and cook until warmed through, about 3 minutes.
Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther (Ten Speed Press, © 2014).
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