Portland Food Photographer- Savory Porridge

Portland Food Photographer

I was invited to a beautiful autumn brunch by my dear friend, Bee, or as we all know her around Portland, The Spicy Bee.  I made a savory porridge that I adapted from a Bon Appetit recipe.  There were so many wonderful brunch items at this special gathering. Meredith (Martha Chartreuse) made some beautiful cheese biscuits with apples on top.  Erin (Bakery Bingo) brought a stunning cheese plate and her apple butter was on point.  Bee made a delicious hash built with one my favorite vegetables- butternut squash. Shannon (Urban Farmscapes) brought us one of the best apple potato salads I ever tasted. And to go along with all the tasty food, Rebecca (PDX Food Love) made the best apple pie mimosa.

Back to the savory porridge.  It was my first time creating a savory porridge- and I now love the idea.  I think once you have the base down you can create an endless amount of complimenting toppings.  This style of porridge can be used for all three meals (Lord knows that I ate it for all three meals after our brunch.)  You’ll find the recipe below and of course some photos.  I hope you enjoy both.

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Savory Porridge With Pickled Radicchio And Roasted Apples

Ingredients for 8 SERVINGS (I doubled the Bon Appetite recipe except for the pickled radicchio)

  • 1½ cups white wine vinegar
  • 1¾ teaspoons kosher salt, divided, plus more
  • freshly ground pepper
  • 2 medium radicchio coarsely chopped
  • 10 sprigs parsley, plus ½ cup chopped parsley
  • 6 sprigs thyme
  • 2 bay leaves
  • 4 small shallots, peeled
  • 4 garlic cloves, peeled
  • 2 cups pearled barley
  • 2 cups hulled oats
  • chicken broth (as much liquid as you need to cook down your grains to your liking)
  • 6 ounces prosciutto
  • 4 crisp apples
  • 4 tablespoons olive oil
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 ounces Parmesan

Whisk vinegar, 1 tsp. salt, 1 tsp. pepper, and 1 cup water in a medium bowl. Add radicchio, cover, and let sit at room temperature until ready to serve.

Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine. Combine herb bundle, shallots, garlic, barley, oats, broth, and 2 cups water in a large pot, and bring to a boil over high heat. Reduce heat and simmer until grains are tender and most of the liquid has evaporated (add more water as needed if liquid evaporates before grains are tender).

When grains are just about done, preheat oven to 450°. Arrange prosciutto on a parchment-lined rimmed baking sheet and bake until browned and crisp about 3-5 minutes. Let cool, then break into medium pieces.

Toss apples with oil, ¾ tsp. salt, and ½ tsp. pepper on another parchment-lined rimmed baking sheet and bake until browned and tender, 13–15 minutes. (Turn apples over about half-way through baking.)

Meanwhile, fish out herbs, shallots, and garlic from grains; discard. Stir in milk and cream.

Drain radicchio and toss in a medium bowl with chopped parsley; season with salt and pepper. Serve porridge in bowls topped with pickled radicchio, roasted apples, prosciutto, Parmesan cheese, and parsley.

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