OATMEAL SOUFFLE

I am months behind on reading the food magazines but am working my way backwards. I love the content towards the beginning of the year because it's the lighter, vegetable focused stuff that is nowhere to be found in all the holiday issues. I was obsessed with this piece in the March issue of Food + Wine about the "new healthy" kinds of foods - which, surprise, is just real food. It was shot by a favorite food photographer and stylist and if you can grab an issue, it's worth it. I will likely try each of the recipes but this one struck me first as I desperately need some new life in my breakfast routine. With the whipped egg white situation and the 20ish minute baking time, this may be more of a weekend thing, but I love it. The original recipe is written with whole milk but I tried a coconut milk version to keep it dairy free (operation baby gas issues over here, you use what you prefer). The texture is lighter with the souffle element,  making it a perfect dish for a brunch or part of a buffet of other breakfast goods. I also felt like the bit of extra protein made this breakfast stay with me longer, if only in my head, and Curran liked it too, so there's that. Breakfast can become a "short order" meal and I'm not always up for that. In the Southern California area, fresh berries are available, not great ones, but available. You could use some sauteed apples or pears or pomegranate and persimmons if that is what tastes fresh near you. 

OATMEAL SOUFFLE // Serves 4-6

Recipe lightly adapted from Food + Wine magazine

I opted for a dairy free version here which while it works, tastes a little cloudy as coconut milk can. Replace the liquid with 3 cups whole milk if you'd rather. To get ahead, you could do the oat and milk cooking step in advance and loosen that up with a bit more milk when you are ready to complete the recipe. You'll want to enjoy it fairly soon after baking.

1 cup thick cut rolled oats
1 14 oz. can coconut milk
1 cup almond milk
pinch of salt
2 Tbsp. turbinado sugar
seeds of half a vanilla bean
3 large eggs, separated
zest of one lemon
2 cups mixed berries, fresh or frozen, chopped
pure maple syrup, to finish
toasted coconut, hemp seeds, granola etc., for garnish

Preheat the oven to 350' and grease a 2 qt. baking dish (or comprable smaller dishes). 

In a large saucepan, combine the oats, coconut milk, almond milk, salt, sugar and vanilla bean. Bring it to a gentle simmer and cook for about 15 minutes until the oats soften and the mixture begins to thicken. Remove the pot from the heat. 

Separate the eggs. Once the oats have cooled slightly, mix in the yolks completely. With a stand or electric mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites and lemon zest into the oat mixture until incorporated but not over mixed. Fold in a handful of the berries.

Pour the mixture into your prepared pan(s) and bake for 20-25 minutes or until the top is just puffed and golden. 

Pour a bit of maple on top (I liberally brushed some on) and garnish the top with fresh berries, toasted coconut or goodies of choice. 

PISTACHIO PAVLOVA WITH STRAWBERRY + RHUBARB CREAM

Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen

Curran turns one next week and it brings with it a New Year’s sort of feeling - reflecting back on all that’s happened and what has changed; how I have changed. This time last year, I was waiting for this big thing to happen to me - to have a baby - which sounds so common place from the outside, lots of people have babies, but unbelievably remarkable and life changing in the scope of one’s own life. I felt prepared in the way two dozen washed and folded swaddles, a few different diaper rash creams, and reading multiple perspectives on the birth process can make you feel, but looking back, I truly had no idea what was coming. In learning to become a parent this past year, I’ve been blindsided by some aspects, and in others, beautifully surprised in a way that only happens when you don't know what's coming. I’ve been depleted beyond what I used to think the word depleted could mean and in turn, sometimes the very next moment, my heart has swelled beyond the known side of that end of the spectrum, as well. In one moment, a screaming baby waking from another all too short nap (despite all the will and desire to help him find a schedule) just when I thought I might actually be able to get a few things done, followed by cracking open the door to see his cries turn to his squinty-eyed, gap-toothed grin. No one has ever been so happy to see me. It's enough to make me teary. Hugh and I have so much less intentional time together that I miss him some days even when we're in the same house, but seeing how he loves our boy has made me fall deeper in love with the kind and fun man he is. I feel a bit less like myself and yet somehow more confident in what I am capable of. I am learning to say no sometimes, paring down to focus on what I want my work to look like, and trying to be ok with just sitting and reading Hop on Pop a dozen times over while my other responsibilities wait.

Curran is an active little person, but every now and then, he'll lay his head on me for split second, just to remind me that he sees me even though he has no desire to sit, and I can't imagine a life any different. 

May is the month of birthdays in our family. Both sides. There are at least two per week and thus there is a lot of celebrating. In honor of all the birthdays, and to mark our first year of having Curran around, I made pavlova. Crisp meringue with crunchy pistachios, a light whipped cream with ribbons of tart and sweet rhubarb and strawberries. A classic combination for very good reason. It is so delicate in texture while still being plenty sweet and rich with cream to qualify as a celebratory dessert. I will be honest that I only seem to get the meringue right half of the time, but when I do, this may be in my top five desserts. 

So cheers, to the boy that changed our life. Happy birthday, my baby. 

Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen

PISTACHIO PAVLOVA WITH STRAWBERRY + RHUBARB CREAM

Adapated from Food + Wine Magazine June 2015 from Gesine Bullock-Prado

Since the natural cane sugar is off white, the pavlova will be a creamy white color instead of the bright white you see in magazines. This makes no difference to the flavor, just the aesthetics. I tried to make this with less sugar and it does not work - it just doesn't crisp up well and tastes like egg, so make this if you're feeling like a treat and have people to share it with. The science doesn't work if you change the ratio. Sarah shares her Swiss meringue method here which sounds delightful. Also, if you need something dairy-free, swap out the whipping cream for a coconut cream. 

Serves 6

• 4 egg whites, room temperature
• 1/4 tsp. kosher salt
• 1 cup natural cane sugar
• 1/2 tsp. distilled white vinegar
• 3/4 cup pistachios
• 1 Tbsp. cornstarch 

• 1 cup chopped rhubarb, one-inch pieces
• 1/4 cup sugar
• 3 Tbsp. fresh lemon juice
• 1 1/2 cups hulled and quartered strawberries
• 1 tsp. vanilla bean paste or pure vanilla extract
• 1 cup (8 fl. ounces) light whipping cream, chilled
• 1/4 cup mascarpone cheese
• toasted pistachios, for garnish

Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen

Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen

Preheat the oven to 350' and line a baking sheet with parchment paper.

In the bowl of a stand mixer with the whisk attachment, beat the egg whites and salt on high until foamy, about two minutes. Beat in the vinegar, then beat in the sugar one tablespoon at a time and continue beating until the whites are glossy and stiff peaks form, about 8 minutes. 

In a small bowl, toss the pistachios in the cornstarch and then gently fold them into the egg white mixture. Use a large spoon and dollop the meringue into the center of the pachment and spread it into a 10-inch round with a slight indentation in the center. Turn the oven down to 225' and bake for 1 1/2 hours until crisp. It should be crisp but still chewy on the inside. Turn off the oven and allow it to cool completely in the oven.

Meanwhile, make the strawberry rhubarb cream. In a small saucepan, simmer the rhubarb, lemon juice, sugar over moderate heat until the rhubarb breaks down a bit, about 6-8 minutes. Mash the rhubarb a bit with the back of a wooden spoon. Turn off the heat and stir in the strawberries and vanilla. Let it cool completely. 

Into a mixer, beat the cold whippng cream and mascarpone until light and fluffy. Stir 1/4 cup of the cream into the rhubarb mixture, then fold in the rest of the whipping cream (only a few folds, you want it streaky). Spoon the cream into the center of the meringue and garnish with chopped pistachios. 

The meringue can be made a day or two in advance and the cream prepared when you are ready to serve the pavlova. It is best served the day it is made. 

Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen

HUEVOS A LA PLAZA DE MERCADO

Seven Spoons Tostada . Sprouted Kitchen

There has been some well-deserved chatter about Tara'sbook. I'm adding my cheers and high-fives and big hugs because it is remarkable and sincere and just dang good. You see, Tara and I were working on our books at the same time, and I felt like I had a pal struggling along side. Thousands of miles away she may be. But I knew then, in those texts, that this girl cared far too much to be producing anything less than wonderful. She took this project seriously and it comes through on each and every page. It's not just that the recipes are unique, but she writes head notes and directions more beautifully and thorough than any I've seen. I feel like I can hear her talking me through it - anticipating my questions. That is what makes a great cookbook author. I skimmed through the book soon as it came and am currently spending evenings doting over every word because I just love how she writes. I'm throwing down a good amount of praise but this book deserves it. I have made the raspberry rhubarb rye crumble twice now, subbing strawberries in for the raspberries on her forewarning that it is quite tart and I wanted to reign that in a bit. This may be her debut in the cookbook world but it sure doesn't read like it's Tara's first rodeo by any stretch.

I can make a breakfast tostada. I know my way around an egg and a good sauce but these! These were just really special and have me jonesing to host a backyard brunch. I generally don't go futzing with charred vegetable sauces and fresh salsas first thing, but think these are the perfect to make the night before. Even a few days prior. You can't shortcut this step because the sauces are what make these exceptional. I've been thinning out the charred green onion one with more citrus and using it as a green salad dressing and am using some of the salsa for a brothy tortilla soup tomorrow night. I'm just saying they're really great. 

So proud of you, Tara. xo

Seven Spoons Tostada . Sprouted Kitchen

Seven Spoons Tostada . Sprouted Kitchen

HUEVOS A LA PLAZA DE MERCADO // Serves 4

Recipe from Seven Spoons: My Favorite Recipes for Any and Everyday by Tara O'Brady

The sauces took a bit more time than I would spend on an average morning breakfast but are worth every moment. Consider making one or both the evening before and this dish will come together in minutes. 

• / RED SAUCE /
• Small bunch of cilantro, leaves and tender stems
• 2 shallots, chopped
• 1 clove garlic, smashed
• 1 jalapeno, mostly seeded and chopped
• 1 can (15 oz) whole, fire roasted tomatoes
• (4-6 ounces chorizo or sausage - this is included in Tara's recipe but we skipped the meat here)
• Salt and pepper, as needed

• / CHARRED GREEN ONION DRESSING /
• 6 green onions
• 2 serrano or jalapeno chiles
• generous pinch of smoked paprika
• 1/2 cup plain greek yogurt, not nonfat
• 2 Tbsp. mayonnaise (or more greek yogurt but the mayonnaise makes for great texture)
• small bunch of cilantro, leaves and tender stems
• zest and juice of one lime
• 1 Tbsp. agave nectar
• 1/3 cup extra virgin olive oil
• sea salt and fresh ground pepper

• / EGGS + TOPPINGS /
• mild olive oil or ghee for cooking the tortillas and egg
• 8 small corn tortillas
• 4-8 eggs
• 2 avocados pitted and diced small
• baby tomatoes, halved
• 4 ounces queso fresco
• Mexican-style hot sauce
• 2 limes, cut in wedges

To make the red sauce, in a blender, combine the cilantro, shallots, garlic, jalapeno, tomatoes and their liquid and buzz to make a puree. 

Tip the tomato puree into a hot pot with a generous pinch of salt and pepper and bring it to a gentle boil. Cook, stirring regularly, until the sauce is thickened and tastes cooked. Around 30 minutes. Check for seasoning and keep warm. 

For the green onion dressing, heat a large, cast-iron skillet or grill pan over medium-high heat. Cook the green onions and chiles, turning often, until charred all over. About 10 minutes. Let the vegetables cool on a plate. Trim the roots off the onions, as well as any leathery parts of the green end. Stem the chiles and remove some, most or all of the seeds depending on your spice preference.

In a blender or food processor, buzz the green onions, chiles, paprika, yogurt, mayonnaise, cilantro, lime zest and juice, agave and oil until smooth. Taste and season with salt and pepper as needed. Chill for at least an hour for flavors to develop. 

Heat a touch of oil in a large cast-iron skillet. Working in batches, warm the tortillas (or over an open flame if you prefer). Keep the tortillas warm in a preheated oven. Cook your eggs to order. Assemble your eggs over a warm tortillas with some of the red sauce, avocado, sliced baby tomatoes, queso fresco and some fresh cilantro. Drizzle on the green onion sauce and hot sauce if using. Tara suggests throwing them under the broiler for a quick minute just to give everything one last char. Serve the eggs right away with lime wedges on the side. 

The sauces can be kept covered in the fridge for a week. 

Seven Spoons Tostada . Sprouted Kitchen