Recipe: White Sapote Oat Porridge

I've always loved oats. But growing up, I only ate them one of two ways - cooked up hot with butter, brown sugar or whatever I was desiring that day - and the other way was in an oatmeal cookie. I never thought of eating oats cold until I tried soaked oats by Zen Monkey. It's a blend of yogurt, soaked oats and fruit available in the yogurt section of Whole Foods. The apple flavor was delicious. So I did some research and recreated the recipe at home in a mason jar. This cold oat porridge has become one of my favorite go-to breakfast recipes. You can make it quickly at night before you go to bed and in the morning you have a delicious and healthy breakfast to get you going.

I will be posting a more traditional Apple Oat Porridge recipe soon, but for now here's one made with an exotic fruit. Learn more about White Sapote.


WHITE SAPOTE OAT PORRIDGE RECIPE

Ingredients for White Sapote Oat Porridge

Ingredients:
2 Small White Sapote Fruits (diced small)
1 Cup Instant Oats (I recommend Quaker Oats)
1/2 Cup Plain Yogurt
1/2 Cup Apple Juice (you may need to add more depending on the consistency of yogurt and the consistency you prefer for your porridge)
1/4 Cup Shredded Coconut
1 tsp Vanilla Extract
Pinch of Salt
Squeeze of Lemon

Combine ingredients in mason jar.

Method:
Combine Yogurt, Apple Juice, Vanilla Extract in Mason Jar. Stir until smooth. Stir in Oats then stir in White Sapote Fruit. Add a pinch of salt and squeeze of lemon to taste. If you feel it's too thick add a little more juice or water. Put the lid on the jar and give it a shake. Let sit overnight in refrigerator. Oats will swell up up with flavor. The mason jar makes it convenient to take out a serving or take it on the go. Keeps up to 5 days in refrigerator.

You can always substitute Apples for the White Sapote. You can omit the coconut and vanilla and add cinnamon or nutmeg instead. I like to try other little additives too. You can add things like raisins, dried cranberries, other dried fruits, slice almonds, chopped walnuts or chia seeds.

Refrigerate oat porridge overnight in mason jar.

Fruit: White Sapote

White Sapote Fruit, California

I picked up a variety of fruits this afternoon at the Silver Lake Farmers' Market. One interesting fruit was the white sapote. White sapote is a drupe fruit with a very thin, delicate skin that can be scratched off with your finger. Inside the fruit is a soft creamy flesh with a taste that is slightly like a pear and pineapple. The flesh usually contains four pits (seeds) that easily separate from the flesh. When ripe the fruit is soft like an avocado when ripe. These fruit are relatively small - about 2inches in diameter. Wikipedia claims the skin is inedible, but I eat it. It's slightly more tart and tangy than the flesh. Eating much of this fruit can make you feel drowsy. The aztec word for the white sapote was "cochitzapotl" - meaning "sleep sapote".

12 Days of Chocolate!

As a designer, I'm luckily enough to work with Chase Design Group in Los Angeles. This year for Christmas they put together a beautifully printed box of chocolates, "12 Days of Chocolate". A large box contains twelve squares of milk and dark chocolates each designed by a different designer at the studio. The packaging uses every luxury print technique you could want to use as a designer; metallic inks, foil-stamping, embossing, die-cuts all masterfully printed by Clear Image Printing in Glendale.

"12 Days of Chocolate" Holiday Packaging by Chase Design Group

Summer Harvest

I have a small patio with a garden of potted plants, as well as, a small plot of land in the front. I make the most out of it. I have several herbs growing and some leafy greens like arugula and lettuce. Sometimes, I get the chance to grow more hearty items. This year, I grew cucumbers, potatoes, corn and heirloom carrots. They all came out gorgeous.

Spice Station in Silver Lake makes my life spicy

I love the Spice Station in Silver Lake. It's a regular stop for me on the way to Farmer's Market. They have an incredible selection of salts, flavored sugars and just about any spice you can name. I have spent a lot of time in here sniffing the little jars and learning about new spices to take home and discover further. One of my favorite discoveries has been urfa biber, aleppo pepper and their chermoula spice blend makes quick and easy fish a decadent experience.

Check it out when you're in the neighborhood!

Spice Station Silver Lake

3819 W. Sunset Blvd.
(btwn Hyperion & Lucile)
Los Angeles, CA 90026
323-660-2565

Hours:
Monday to Saturday 11am-7pm
Sunday 12pm-5pm

I'm Growing Potatoes!

I just pulled this little baby from the ground today. They are Russian Banana Fingerling Potatoes. I got into more than I knew growing potatoes. More on that to come soon...

Recipe: Chorizo-Potato Hash with Poached Egg

I love Chorizo! It's adds wonderful flavor to dishes. I grew up eating corned-beef hash, so I developed this twist with chorizo. Chorizo is a spicy Mexican sausage made from pork or beef. I usually prefer the pork. When you buy chorizo, you can pick it up prepackaged in the refrigerated section near the sausages. But if you're as fortunate to live in an area similar to Los Angeles, with a dense latino population, you can probably find the real thing. Go to your local carneceria (butcher shop) and pick up fresh chorizo.

I'm going to show you how to make this great breakfast dish. It also makes a great stuffing for breakfast burritos - just add some cheese a wrap in a tortilla! This is

So let's make some chorizo-potato hash topped with poached egg!

This recipe makes a serving for two.

1/4 Pound Chorizo Sausage (removed from casing)
1 Large Russet Potato (small dice)
2 Cloves of Garlic (chopped)
1/2 tsp Cumin
1/2 tsp Paprika
Chives (chopped finely)
2 Tbsp Olive Oil -or- Vegetable Oil
Salt and Pepper
Crema Mexicana -or- Sour Cream
2 Tortillas

2 Eggs
4 tsp White Vinegar (1 tsp per each cup of water)
4 cups Water
You will also need a ladle (a teacup or small ramekin will also work) and a slotted spoon.

1. BOIL WATER FOR EGGS
Bring 4 Cups of Water and 4 tsp of White Vinegar to a boil in a medium sauce pan. Prepare has while water comes to a boil.

2. PREPARE YOUR CHORIZO 
When cooking with chorizo, I remove the meat from the outer casing, by slicing the casing with a knife and then scooping it out with a spoon. Set aside in a bowl.

3. PREPARE YOUR POTATOES
We want a small dice of potato. First take your potato and cut it in half lengthwise. Take one half and put it flat side down. Hold your knife parallel to the cutting board and hold your palm flat on top of the potato. Keep your fingers up and be careful! Starting at one end slice the potato about 1/4" from bottom and then again another 1/4" above that piece. Continue to make 1/4" slices until you are at the top. Now cut the potatoes into 1/4" strip lengthwise from top. Turn the potato so that the strips are perpendicular to you. Starting at one end make cuts every 1/4" and you will see perfect little cubes start to fall onto your cutting board. Now you have a small dice! Repeat with other half.

4. SAUTEE CHORIZO
Add chorizo to a large skillet over medium heat. Separate meat with a wood spoon and cook until evenly heated for about 4-5 minutes. Set aside but keep any juices from chorizo in skillet.

NOTE: While my chorizo is cooking is when I like to chop my fresh chives and garlic.

5. COOK POTATOES
Over med-high heat add 2 Tbsp Oil to the skillet the chorizo was cooked in. When oil is hot, add potatoes. Add and gently mix together the Cumin, Paprika, Salt and Pepper. Let potatoes cook for about 3 minutes and give a good stir. Cook for about 6 more minutes, stirring occasionally. Add about 3 Tbsp water and quickly cover and let potatoes steam for a few more minutes. Add Chorizo and chopped garlic and stir together. Cook on high heat for 1 minute. Turn off heat and cover to keep warm.

4. POACH EGGS
Once your water is boiling, lower the heat to a low rolling boil. Crack your egg into a ladle. You can also have multiple eggs ready in tea cups or small ramekins. Gently lower the ladle into the water, letting a little hot water in around the egg. When it starts to set (you will see it turning white) gently release it into the water. It will need to cook for about 3-4 minutes, until all the white is set. You may need to use a spoon to gently move it in the water so it doesn't stick the side by accident. Stay with your little egg and watch it. When the white is cooked, remove and serve immediately.

NOTE: You may want to lightly spray your ladle with cooking spray. But it's not necessary.

5. TORTILLAS!
Tortillas are a perfect accompaniment for this dish. You can use then to sop up all the deliciousness. I heat my tortillas while the eggs are poaching. You can heat them on a skillet or that way I prefer is directly on the burner of my gas stove. Keep them moving circularly and flipping them so they don't burn. Fold them into quarters (in half and half again) and fold in dish towel to keep warm.

6. PLATING
I like to use a colored plate for this dish, because there is alot of white with the egg and the cream. So a colored dish really adds nice contrast.

After your chorizo-potato hash is finished keep it warm. About 30 seconds before your eggs are done. Add a generous scoop of hash to the center of the plate and with the back of the spoon press the center slightly down, making a place for the egg to rest. Dip a fork into the crema and quickly drizzle back and forth on one side of the plate, making a white line across the hash and plate. Top the hash with the poached egg. Sprinkle with chives. Add tortilla to one side of plate and serve immediately.