I don’t know why we’re not all adding rice to our salads. It may sound weird to you, but if you’ve ever added croutons or quinoa or cous cous to your salad– this is no different. It adds a little more substance and texture to an otherwise ordinary arugula and strawberry salad. In my opinion, you have to use cold or room temperature rice– warm rice just doesn’t work here. Also, the combination of strawberries, goat cheese and herbs is SPOT ON. This is my new favorite summer salad and be prepared for other rice-salad variations. I’m hooked!
I have a confession to make . . . I purchased a shaved ice machine. I’m talking industrial strength, 60 lbs of metal, with a 6-inch stainless steel blade. This thing can crank out 300 lbs of shaved ice in an hour. Did I mention that I was jealous of Erica and Karen’s trip to Hawaii? Hehe. The truth is that ever since our honeymoon in Kauai, I’ve been fascinated by the whole concept of shave ice. Growing up, I’d only tried snow cones. Don’t get me wrong, snow cones are great! It’s just that, once you get a taste of that pillowy-soft, melt-in-your-mouth Hawaiian shave ice, it’s hard to go back to the cone. So look out, because the rest of the summer I’m going to be experimenting with bold, seasonal, fresh flavors, all drizzled atop mounds of fluffy ice. Also, I totally understand that you probably don’t have a commercial-grade ice machine sitting next to your toaster (nor should I, frankly, let’s be honest), but that shouldn’t stop you from checking out these syrup recipes. In fact, there are a few very highly-rated consumer-grade shaved ice machines online. Sure, they probably won’t be able to shave 300+ lbs of ice per hour, but assuming you don’t have any plans to work the county fair this summer, they should do juuust fine. Crushing ice in a blender, food processor, or even by hand are all good options as well. After all, it’s all about keeping cool, am I right?!!
I’ve been in a funk this past weekend as I came back from an incredible family vacation in Maui last week and adjusting to real life has been rough. If you’ve been following our Instagram account, you’ve seen that we’ve been living in paradise for the past week. The weather was perfect, the water was warm and clear and it was so nice to enjoy each other’s company without the interference of work obligations. Pure bliss. We mostly drank Mai Tais between swimming, paddle boarding, swimming, snorkeling and more swimming. We also had some amazing poke at Eskimo Candy in Kihei which was the inspiration for this pokeritto. You may be familiar with a sushiritto– essentially, a huge sushi roll. This rendition subs some of the sushi ingredients with poke ones. These are easy to travel with and, even though you may not be lucky enough to enjoy them on a Hawaiian beach, they would be perfect for a summer picnic at any beach!
Breakfast is a big deal in our house. It didn’t always used to be this way. Most days, Audrey and I could both probably survive on coffee alone. But ever since little Ms. Fiona popped out, breakfast has become yet another formal sit-down family affair. She’s definitely the hungriest in the morning, and her appetite seems to taper off throughout the day. I have no idea if this is typical 2-year-old behavior, but it seems to be working for her. Consequently, I’ve expanded my breakfast playbook. This is a girl that just this morning ate her own half-stack of pancakes! Anyway, ever since I first laid eyes on Lily’s Jalapeño Cheddar Waffle Rancheros, I knew I’d be making them one day (channeling my inner Wayne, “It will be mine, oh yes, it will be mine.“). And so, they finally made their appearance earlier this week, complete with fried egg and all. Of course, I topped it all off with our Cheeseboard Papi Chulo Sauce, because well, no explanation needed . . .
While Karen and Erica are currently sipping piña coladas and mai tais on the beach in Maui, I’m stuck here in the middle of another foggy Berkeley summer. But before you feel sorry for me, just know that I’m sipping on my own tropical cocktail, while on the living room floor cooking “doodles” (noodles) and “mynies” (brownies) in an empty cast iron skillet, with Fiona. I couldn’t be happier. Truth be told, this cocktail was inspired by my own trip to Hawaii this past May. Audrey and I are HUGE shave ice fans. In fact, I may or may not have just purchased a commercial grade shave ice machine (more on that later). My favorite shave ice flavor from my trip was a lemongrass shave ice from Wailua Shave Ice in Kapaa, Kauai. To up the ante, it was topped with a syrupy blackberry condensed milk. Needless to say, I’ve been thinking about that perfectly fluffy bite ever since…it was heavenly! So, while this cocktail doesn’t call for pillowy shaved ice, or even condensed milk, the flavors are spot on. Now if you’ll excuse me, I have some imaginary cooking to do.
I had never heard of eating salted peanuts with Coke until I was perusing the latest Saveur and saw a recipe for a Peanut, Pepsi and Bourbon float. I discovered that dropping salted peanuts in a bottle of Coke or Pepsi is a traditional Southern snack. I did a little research on it, but there’s not much about where it came from or when the custom started– it’s simply a quintessential Southern snack. As odd as it may sound to drink salted peanut Coke and eat Coke soaked peanuts, the flavors made total sense and I just loved the idea of it in a float form. Float aside, this is probably one of my favorite ice creams I’ve made. I don’t know why more brands don’t make peanut ice cream! The ice cream alone is worth making this!