Food & Drinkin the kitchen with

Buckwheat Porridge with Poached Pears (Video)

by Grace Bonney

When I was 14 I spent most of my time in my room playing Hole songs on my guitar and wishing I lived in Seattle. My life outside of school consisted primarily of sulking and the occasional field hockey game, so when Amy first introduced me to Izzy Rael, the incredibly talented blogger behind Common Comfort, I was blown away. Izzy lives in New York city with her family and when she’s not busy with the ups and downs of 9th grade, she’s running a truly beautiful website about delicious and healthy food. Kristina and I were so thrilled when she accepted our plea to feature one of her recipes and were even more excited to find out she was going to create an original video just for the column.

Inspired by the changing temperatures and fall flavors, Izzy came up with a recipe for Buckwheat Porridge topped with star anise-poached pear and thickened coconut milk. It’s a warm, filling, healthy (and tasty) way to start off any fall morning. And the fact that Izzy made this in between her first few weeks of school is even more impressive. I simply cannot wait to see where this talented writer and cook goes- she’s got an incredibly bright future ahead of her. Click here to check out more of Izzy’s blog, Common Comfort. xo, grace

*Special thanks to Izzy’s assistant, and future hand model, Lily Mayo. Music featured in the video is ‘Sail’ by Noosa.

Izzy Rael for Design*Sponge
About Izzy: Izzy Rael lives in New York City with her parents, and her younger brother. In her spare time, she writes for her food and design blog, Common Comfort. Izzy is a 14-year-old, graphic-obsessed girl that loves to jam on tunes on her trombone. In the future, she hopes to be a programmer and mathematician, continuing to follow her love for blogging, music and art. Izzy is also releasing a new coffee table book with VSCO later this year on recipes, outings in New York, and all things creative (keep your eyes peeled)!

Click through for the full recipe after the jump!

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Why did you choose this recipe?
I chose this recipe because I realized that breakfast is the absolute most important meal of the day. I try to pack in as much nutrients as I can before a long day of school. Porridge is comforting, especially during this time of year. Scents of star anise, cinnamon, and fresh ginger also remind me of autumn, and pair nicely with pears. Hehe.
” -Izzy
Buckwheat Porridge with Poached Pears

Serves 3

3/4 cup raw buckwheat groats
3 cups sweetened almond milk
1 small knob of grated fresh ginger (about an inch long)
(**1 tablespoon of maple syrup if using unsweetened almond milk)
a pot filled with water 1/3 of the way up
1 star anise pod
1 cinnamon stick
1 small knob of sliced fresh ginger
3 pears
1 cup canned coconut milk
1 tablespoon maple syrup

1. In a small pot, combine buckwheat, almond milk, (**maple syrup) and
grated ginger. Bring to a boil, and simmer until thickened, but not
completely dry, about 15 minutes.

2. Peel three pears, while still keeping their shape. Cut each pear in
half, and scoop out the seeds using a melon baller. Alternatively, you
can use a knife to carve it out.

3. Pour enough water in a larger pot so that it is filled 1/3 of the way up.
(Does not matter how much water, just enough so that the pears can be
completely submerged). Bring water to boil with star anise, cinnamon
and ginger. Once at a hard boil, gently drop peeled pears, and turn
stove down to low. Simmer for 13 minutes, or until you’re able to pierce
through the pear with ease. Once poached, take out the pears to cool.

4. In a small saucepan, boil coconut milk, and maple syrup for 30
seconds. Then let simmer for 7 minutes. The milk should reduce to half,
and should be able to coat the back of a spoon.

5. In 3 bowls, spoon equal amounts of porridge. Pour over thickened
coconut milk, and top with poached pears, fresh fruit, coconut, berries,
nuts, or anything else to your liking.

6. Enjoy.

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