All it takes is a little creativity and a video camera and you, too, can enter Spar for the Spurtle. We’re not looking for a fancy high-budget video, any old smart phone will do. What we are looking for, however, is a creative dish using Steel Cut Oats. Whether it’s just a fancy version of your morning routine or a whole new culinary enterprise, show us what you’ve done and you might just win yourself a trip to Scotland for two and $2500 cash! You have until 7/22 to submit a video, so get cracking!
Get your spurtles ready, it’s time for the Third Annual Spar for the Spurtle American Porridge Making Championship!
Entering is easy — simply submit a short video demonstrating how to make your recipe and submit it via our entry page. Deadline to enter is July 22nd, 2013. Once we’ve reviewed the videos and selected the finalists, we’ll fly three lucky cooks to Portland, Oregon, to compete in a live cook-off. The cook-off winner scores the grand prize — $2500 cash and an all-expenses-paid adventure to Scotland to represent Bob’s Red Mill at the Golden Spurtle World Porridge Making Championship on Saturday, October 5th, 2013!
Be sure to read all the details, including the official rules on the About page, and if you need a little added inspiration, check out the videos. When you’ve done so, you’ll be ready to kick up your kilts and Spar for the Spurtle!
Visit Spar for the Spurtle for more information and to throw your porridge into the ring for a chance to spar for the spurtle!
Based on the video submissions, three finalists will be chosen to receive the ultimate trip for Bob’s Red Mill fans. The finalist prize package includes:
Roundtrip airfare to Portland, Oregon
Three-nights’ accommodations at a downtown Portland hotel
A tour of Bob’s Red Mill led by company founder Bob Moore
A gift basket filled with Bob’s Red Mill products and merchandise
$100 Bob’s Red Mill Gift Card
A spot in the live cook-off for a chance at the Grand Prize
$100 for cook-off supplies
The winner of the live cook-off will receive the Grand Prize, which includes the following:
Round-trip airfare for two to Scotland to represent the Bob’s Red Mill team at the 20th annual Golden Spurtle World Porridge Making Championship in October 2013
Two nights’ accommodations in Edinburg, three nights’ accommodations in Carrbridge (for two)
Rail transportation between Edinburgh and Carrbridge (for two)
If you have an original recipe that makes use of Bob’s Red Mill Steel Cut Oats that you think could contend for the title, simply make a short (less than three-minute) video detailing the recipe and how to make the dish.
In case you didn’t know, flavor will rule the day. Judges will be looking for a dish that blends ingredients harmoniously and can be prepared in 30 minutes or less. They’ll also have on eye on flavors that have universal appeal and make oats really shine. Dishes can be sweet or savory, but steel cut oats should be the star of your dish.
When it comes to porridge, taste is paramount. But how it looks is important, too. Get creative with your video and plating, with hundreds of entries, something that stands out will get the judges attention. Judges will be looking for something with flair to bring to Scotland.
Get creative, but know that the winning dish will need to be cooked on the stovetop using only two burners and able to be created from start to finish within 30 minutes. Oats may be soaked or toasted prior to the start of the 30 minutes, but they cannot be cooked in any way. Other ingredients can be prepped (sliced, diced, candied) and ready to go before the clock starts ticking.
Who doesn’t love a good brunch? Easter and Mother’s Day are classic brunch holidays, but you could really put together a brunch any time and people would enjoy it. Easter seems like a wonderful reason to break out of the mold and try something new. We’ve pulled together some of our favorite brunch recipes to inspire you. These are all delicious, fairly easy to prepare and make use of whole grains. Cheers!
I admit it, I’ve bought instant oatmeal packets. Shhh, don’t tell Bob, he’d be so disappointed in me. They’re hard to resist. I love oatmeal and I’m always pressed for time in the morning. The packets are so EASY and already portioned for me. They’re also expensive and filled with weird flavors and sugar (even the ‘healthy’ versions). On top of that, Bob’s Red Mill doesn’t make any.
Not only was I spending more than I wanted, I was buying oats that weren’t our superior oats and I was getting extra sugar and gross chemicals in the mix. I started thinking about it and a brilliant (well, pretty obvious and basic) idea occurred to me. Why don’ t I make my own instant oat “packets?” I didn’t want to waste plastic baggies making “packets” and I didn’t really want to use instant oats. I whipped out a plastic container and filled it with what I wanted in a packet—quick oats, flaxseed meal, chopped walnuts and wheat germ—voila! an “instant” oat breakfast was mine! I threw a quarter cup measuring cup in the container and I was set! I keep the container in my desk, along with a bowl. Each morning, I scoop out 1/2 cup of oats and add 1 cup of hot water from the hot water spigot on our water cooler, let stand for a few minutes and I’m off and charging with a health, easy breakfast.
To make your own, you’ll need:
64 oz (8 cup) or bigger Container with a resealable lid
Mix and match, but be sure not to add more than your container can hold.
1/2 cup Flaxseed Meal
1/2 cup Wheat Germ
1 cup chopped Nuts
1/2 cup Hemp Seeds
1/2 cup Chia Seeds
1/2 cup Wheat Bran
1/2 cup Rice Bran
1/2 cup Oat Bran
1 cup Sunflower Seeds
1/2 cup Pumpkin Seeds
1 cup Almond Meal
1 cup dried Fruit
1 cup Shredded Coconut
1 Tbsp Cinnamon or other spices
Mix to combine and you’re all set. This lasts me about 2 weeks. Because you will probably use it within a month, you do not need to worry about refrigerating the flaxseed meal and other normally perishable ingredients.
In just a few short days, the Bob’s Red Mill team and Spar for the Spurtle winner Laurie Figone will embark on their journey to Carrbridge, Scotland to compete in the 19th Annual Golden Spurtle World Porridge Championship. This year, Laurie will compete with her Italian Pinhead Torta and our steel cut oats against 14 other oat connoisseurs to see if she can bring home an award in one of the three categories (heck, maybe she can bring home all three!).
Does Laurie Figone’s Italian Pinhead Torta have what it takes to win? We certainly think so.
Yes, you read that right, this year, unlike previous years, there will be not two categories, but three! Laurie will cook traditional porridge using our steel cut oats, water and salt in the Traditional category for a chance to take home the Golden Spurtle, the same award we secured in 2009. She’ll also pit her amazing Italian Pinhead Torta against all sorts of other culinary creations in the Specialty category. The third category, People’s Choice, is new this year and will allow three spectators to collaborate with the three official judges to select an additional specialty dish winner. You can view past winners and other specialty recipes that have competed at the Golden Spurtle here.
Wish Laurie luck in the comments.
The competition takes place on October 6th, this year and our team couldn’t be more excited. We’d like them to know just how excited we are for them- help us wish them luck in the comments. We’ll have a full recap after the competition. Check our Facebook page and Twitter feed to keep up to date on how the competition went.
This recipe comes from Kerri Willoughby, a finalist in our 2012 Spar for the Spurtle. These oatmeal dumplings make a special treat for a cool, Autumn morning and would also be a fabulous dessert served with ice cream. They come together easily, but give the effect of something that took hours to prepare. To make this gluten free, simply replace the steel cut oats and thick rolled oats with our gluten free versions and use our GF Biscuit Mix in place of the Buttermilk Biscuit Mix.
Drop the mixture by large tablespoons into the simmering raspberry liquid allowing room in between each. Cover; bring to an easy boil for 7 minutes. Turn off heat and allow to cool slightly. Remove lid and allow to rest for 10 minutes.
Serve dumplings warm with ice cream or freshly whipped cream, fresh raspberries, mint, oat granola (recipe follows), and cinnamon garnish.
OPTIONAL: For a delicious granola crunchy topping, combine:
This recipe from Spar for the Spurtle finalist, Lanie Smith, was a big hit at our cook-off on August 10th. While Lanie did not win with this dish, everyone who tasted it was thoroughly impressed. Lanie resides in Topeka, Kansas and writes the blog The Vintage Cook, where she puts modern twists on dishes that your grandmother made. Lanie will be guest blogging for us later in October, but for now, we wanted to share her wonderful recipe for Paradise Porridge Potstickers. I love this dish because it’s a little exotic and familiar at the same time. Plus, because the contest required that the dish be completed in under 30 minutes, this takes no time at all to whip up. (Watch Lanie’s entry video here.) Make these potstickers for a decadent breakfast or a fun appetizer. Enjoy!
6 ounces fresh Raspberries, sliced in half lengthwise
1 cup frozen Coconut Milk Ice Cream, Coconut Gelato, or Vanilla Ice Cream
1. Soak 1/2 cup of Bob’s Steel Cut Oats in 1 cup filtered water (covered) overnight in the refrigerator.
2. In a heavy 3-quart pot, bring 1-1/2 cups filtered water to a rapid boil on high heat. Add salt.
3. Drain oats in cheesecloth-line colander over bowl. Reserve the oat-water. Stir oats into boiling water. Cover and reduce heat to medium-low for about 10 minutes, stirring occasionally. In last two minutes, remove lid, increase heat to stir out moisture and oats become very thick. Remove from heat, pour into a large bowl and cool for two minutes.
4. Stir in nuts, Bob’s Red Mill Evaporated Cane Juice Sugar, nutmeg, mango, and banana.
5. Dampen the inner edges of wrappers with oat water. Place a tbs. of oat mixture on center of each wrapper, fold and pinch closed along the moistened edge with fingertips to make a moon shape. Dip in oat-water and shake excess.
6. Heat oil in a non-stick 12-inch fry pan to medium-low. Add the dumplings and cook until the bottoms are just light golden. Turn dumplings over and replace lid, cook another two minutes. Remove with slotted spatula onto serving plate.
7. Drizzle on the honey. Garnish with raspberries and one small scoop of frozen dessert.
If you’re local to Portland, you’re probably familiar with OMSI (The Oregon Museum of Science and Industry). If you haven’t been, it’s truly a wonderful way to spend the day. Whether you’re a child of 8 or 80, OMSI has exhibits that will grab your attention and hold you spellbound. This weekend’s events are no different and are a wonderful time to explore this Portland attraction.
Dirt to Dinner is a free festival open to the public that will highlight “activities and organizations that support sustainable choices.” The event will also “explore the life cycle of food, from farm to table and beyond.” This is a great event to teach children about where their food comes from and learn more about those in the greater Portland area who are supporting and promoting this process.
Demonstrations and food tastings make up the majority of the day on Saturday, August 4th and Sunday, August 5th. Events start at 11 am and run through 4 pm. It’s going to be a hot and sultry weekend, why not escape to the waterfront and enjoy some good *free* food?
Bob’s Red Mill will be on hand on Saturday morning at 11:30 am to talk about our oats and give you some ideas for new ways to use them beyond oatmeal. Check out the full schedule of events here- we hope to see you there!
1945 SE Water Ave.
Portland, OR 97214-3354
1(800) 955-6674 omsi.edu
The judges had their work cut out for them this year. With over 92 entries in Spar for the Spurtle, narrowing it down to just three finalists meant watching a lot of videos! There was a lot of discussion about whether the dish could really be done in 30 minutes and whether the ingredients chosen would be something that could be procured in Scotland. After all, the winner of Spar for the Spurtle will have to take their dish to an international arena for the Golden Spurtle World Porridge Making Championship and, as we learned in 2010, some ingredients are not available in Scotland.
I think the judges chose well with these three winners. If it were up to me, I’d fly everyone out and have a big spurtle party. There were so many creative videos and so many delicious dishes! We’ll be working to get recipes for each video and put them up on our site soon. Without further ado, here are our finalists. Congratulations to the three finalists and our most sincere thanks to everyone who entered and voted!
Paradise Porridge Potstickers from Lanie Smith, The Vintage Cook
The almost two months that we’ve had this competition running have flown by and the doors close on Spar for the Spurtle this Sunday night (7/22). That means you still have time to think of an idea and film your 3 minute-or-less video this weekend. I’ve been asking folks around the mill what they would enter if they could and many of us truly don’t know. It’s no easy task to come up with one of these ideas, so we’ve made a great little inspiration board on Pinterest to spark your creativity. In the meantime, entries are rolling in and here are some of my favorites from the last couple of days. As another reminder, I have no say in who gets to come to Portland.
Summer Savory Porridge from Anne of Apron Strings- this one has cheddar, chives, tomatoes AND bacon!
Creamy Eggnog Oatmeal from Jonathan (I love his enthusiasm!)
Finally, this video deserves some serious props. I don’t know who entered it, but they really went above and beyond on the video portion (plus, I happen to fancy rum balls).