Cooking

Savory Oatmeal #1

I've decided to start numbering my savory oatmeals since I go through so many versions, depending on what’s in my fridge. 

  • Brown butter-toasted rolled oats cooked with coconut milk
  • Napa cabbage sautéed with kale, bacon, and garlic
  • Sunny side up eggs
  • Kimchi
  • Togarashi
  • Hot sesame oil (so good. put it on everything.)

Cheeseburgers and Ice Cube Trays

When I asked my dad what he wanted for his birthday, he responded, “Ice cube trays. The big cube ones, for whiskey. Maybe the spherical ones, too.” 

...sure, Dad. You got it. I think it's kind of cool actually, to turn 66 and not really want anything more than ice cube trays. G status. 

When I asked him what he wanted to have for his birthday dinner, if he wanted to go out or stay in, he requested cheeseburgers and hotdogs. I took care of the cheeseburgers (nothing fancy, recipe to follow), Pa & John brought hotdogs (some kind of veal situation with a great snap), baked beans, macaroni and cheese, and we had potato chips, fries, and a Boston creme pie. Dad spilled root beer all over himself (and the floor) and Mom put horseradish sauce on her burger. Pa and John bought him fancy crocs (*sigh) and, knee-deep in a food coma, we watched the Dimitri v. Murray match at the U.S. Open. 

Happy 66th birthday, Daddy. I can only aspire to your level of cool. 

(the ten second concept drawing of Dad and his birthday burgers)

A simple recipe for simple (but delicious) cheeseburgers

Thank you to my sister, aka my reluctant hand model

Ingredients
- ground beef chuck (20% fat)
- salt and pepper
- American cheese or sharp cheddar
- lettuce, tomato, red onion
- Duke's mayonnaise and spicy brown mustard
- potato buns

Directions
- Make burgers: salt & pepper the chuck. Form into balls (you can food scale it up, though we generally just eyed it), flatten into patties, and use your thumb to make an indentation in the center so they cook flat. 
- Cook over grill or med/high heat in a cast iron skillet on stovetop until desired doneness. 
- Assemble: Bun, burger, lettuce, tomato, onion, bun. 
- Make your family pose for photos before they eat. Oh, maybe that's just me.  

Behind the burger scene at Casa de Sananikone

We made sliders too, because the slider buns were too cute not to bring home. 

Mango & Coconut Rice Popsicles

I'm from Virginia. I'm very familiar with humidity and mosquitoes. That being said, today was 99 degrees and felt like 110. Eff. That. Ess. Here's a recipe for mango & coconut rice popsicles to help you cool down from this satan's armpit of a summer. Made it in the flavor of my people, because a. mango & coconut rice is my jam and b. as someone whose motherland is a tropical climate - I definitely can not stand the heat. 

Side note, the killer thing about these popsicles it that they're more rice than liquid, and therefore don't melt as quickly. Score! Double side note: I'm teaching a styling and food photography workshop in ONE week at the Lemon Bowl! Few spots left! I'm incredibly excited about this one. Hope you can join! 

Tickets to Aug 20 Styling & Food Photo Workshop

Mango & Coconut Rice Popsicles

Ingredients
- 1-2 mangoes, cubed
- 1 can of coconut milk
- 3/4 cup of jasmine rice
- 3/4 cup of water
- 1/3 cup of sugar
- 1 cup of milk (I used whole, but feel free to use almond or coconut)
- fresh coconut, shredded (optional)
- black and white sesame seeds for topping (also optional)

Instructions
- Make rice: Mix water, sugar, shredded coconut, and half the coconut milk into a medium saucepan. Simmer until sugar is dissolved. Add the rice and turn the heat to low. 
- Cook until liquid is absorbed and rice is soft, about twenty minutes. Remove from heat, add remainder of coconut milk and the cup of whatever other milk you're using. You're looking for the consistency of oatmeal, or y'know, cooked rice with more milk in it. 
- Stir in mango and season to taste with sugar. (the 1/3 c. was fine for me, but I'm not one for very sweet desserts. In fact, I may add some salt next time around.)
- Set aside to cool. Once cool, pour into popsicle molds and put in freezer to set for a few hours. 
- Sprinkle with sesame seeds and enjoy! 

more photos  | original recipe via Sun Diego Eats

 

Jaew bong ribs & cucumber salad

Spare ribs marinated in jaew bong (Lao chili paste of garlic, chilies, galangal, pork skin, fish sauce, and about a hundred more ingredients), cucumber salad (thinly-sliced cucumber, rice vinegar, sesame oil, and chilies), rice that I made with too much water (dear god, please don't tell my mom), and iced Kona coffee from a can. 

I'm not going to write a proper recipe, but I will give you this: 

  1. Ribs were cooked at 350°F - 30 minutes one side, 30 minutes other side. 
  2. UCC Hawaiian Kona coffee with milk, purchased from H Mart.
  3. One of these days I'll write about the tried & true trick of cooking rice by the knuckle method. Apparently I didn't do it right today. I've brought so much dishonor upon my family, despite the rice being mushy and delicious.  

I made too much if anyone wants to come over. That, or I'm set for the next few days. I'm also trying to post more often, in case you're wondering why I may post in rapid-fire succession.