Recipes Three-Grain Cereal with Dates and Cinnamon 4.0 (2,823) Add your rating & review Chef Quinn Hatfield cooks big batches of pearled barley and quinoa to keep in his refrigerator for this hot cereal, which comes together in minutes. He also uses the grains in salads. The mixture of cinnamon and chopped dates makes this breakfast nicely sweet—no extra sugar needed. More Breakfast Recipes By Quinn Hatfield Quinn Hatfield F&W Star Chef » See All F&W Chef Superstars Restaurants: Hatfield’s, The Sycamore Kitchen Experience: Splendido’s (San Francisco, CA), Postrio (San Francisco, CA), Spago (Los Angeles, CA), Union Pacific (New York, NY), Jean-Georges (New York, NY), Bouley (New York, NY), Cortez (Los Angeles, CA) Chef Quinn Hatfield is the co-owner of Hatfield’s and The Sycamore Kitchen in Los Angeles, along with his wife, pastry chef Karen Hatfield (read Karen’s tips here). What is the recipe you are most famous for? My croque-madame with yellowtail sashimi, prosciutto and a sunny side-up quail egg on top of grilled brioche. If you focus on the sashimi, the saltiness of the ham plays the role of the soy sauce. If you think of it as a traditional croque-madame, the fish has the creaminess of the cheese. As long as you have access to great hamachi and make sure to toast the brioche, it’s not a hard dish to make at home. What is one technique that everyone should know? Everyone should know how to make an emulsified butter sauce. I have two major variations. One is a classic French beurre blanc. Reduce wine and shallots, and when the pan starts to get very dry, start whisking in room-temperature butter. Maintain the temperature to about 120 degrees, keep it creamy and thick, but not oily, and once you’ve worked in a quarter of the butter, you can go a little faster. If you dip your finger in, it will feel hot, but not so hot that it will burn you. If it feels like bath water, you’re too cool. The other is an emulsified pan sauce. Start with butter, brown it in a pan and then add lemon juice or a shot of vinegar. Add a ladle of chicken stock or water, and boil it quickly. It comes together as a sauce that’s almost as creamy as a beurre blanc. It’s great for home cooks because it’s a simple little sauce that’s really satisfying, and you can pull it together really quick. What separates restaurants and home cooks a lot of times is the saucing. What is your secret-weapon ingredient? What’s great about celery root is its versatility: It goes really great with butter in a puree, but it’s also great cubed and roasted. What food will everyone be talking about in five years? In five years, everyone will be talking about Middle Eastern cuisine. It truly has not had its deserved time in the culinary spotlight, and I believe that it finally will in the next five years. Food & Wine's Editorial Guidelines Updated on January 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Active Time: 15 mins Total Time: 40 mins Yield: 4 Ingredients 1/3 cup pearled barley 1/4 cup quinoa Kosher salt 6 ounces Medjool dates (about 8 dates with pits) Boiling water 1 cup quick-cooking rolled oats Pinch of cinnamon Directions In a medium saucepan of salted boiling water, cook the pearled barley over moderate heat for about 30 minutes, until tender. Drain the barley in a colander and shake off all of the excess water. Meanwhile, in a small saucepan, combine the quinoa, 1/2 cup of water and a pinch of salt and bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. In a small, heatproof bowl, cover the dates with boiling water and let stand for 1 minute. Drain the dates in a colander and let them cool. Peel and pit the dates and chop them into 1/2-inch pieces. In another medium saucepan, bring 2 cups of water to a boil. Add the oats and a pinch of salt and cook over moderate heat for 4 minutes, stirring constantly. Add the cooked barley and quinoa, cinnamon and half of the chopped dates and cook, stirring, until thickened, about 3 minutes. Spoon the cereal into bowls, sprinkle with the remaining dates and serve. Make Ahead The cooked barley and cooked quinoa can be refrigerated separately for up to 5 days. Notes One Serving 260 cal, 2 gm fat, 0 gm sat fat, 55 gm carb, 8 gm fiber, 7 gm protein. Serve With Blueberries or walnuts. Rate it Print