Le Diplomate

“when i lived in DC, we used to go to Le Dip for their legendary brunches. my favorite dishes included the warm shrimp salad and this gorgeous creamy pistachio oatmeal. i mustered up the courage to ask for the oatmeal recipe knowing the worst that could happen is they’d say “sorry, no.” instead, they sent me the recipe and I’ve made it at home a few times. turns out, they took the pistachio oatmeal off the menu! and now it’s all mine to cook and keep alive. it never hurts to ask. recipes are culture, are art. Le Dip’s Pistachio Oatmeal 14oz McCann's Steel cut Irish Oats 16oz Pistachio Milk (see below for recipe) 1 cup sugar (editor’s note: i prefer less sugar) 1 Bourbon Vanilla Bean (sub for 1 tsp of vanilla extract) 1 cup whole milk 1/2 cup buttermilk -Combine all ingredients and cook for about 45 minutes. Or until oats are tender. -To serve, top with raspberries and slivered citrus, pour over with extra pistachio milk Pistachio Milk 2 Cups Shelled Pistachios 5 Cups Water -Soak Pistachios for 2 days in the refrigerator -Using a blender, blend the soaked nuts and the water together until very smooth. -Strain the puree through a fine mesh sieve or nut milk bag. -Reserve for Oatmeal.”