Well, here’s a hello from very sunny California today. It’s legitimate shorts weather. Not that spotty sun “shorts weather” where you look like you’re wearing micro fishnets because of your goosebumps. You can’t lie to yourself here: this is full throttle sweat-in-your-jean-pants kinda hot. I’m feelin’ it.
And so it’s the perfect kind of climate for me to share these three sauce recipes with you. They’re so light and are perfect for summer flavors and proteins. (They’re all vegan and gluten-free!)
I feel like my videos have been a bit complicated lately (what’s new) but I really wanted to hone in on the basics this time. Sauces are important basics, because they (a) are one of the most fundamental kitchen techniques in French cuisine and (b) make all of your other basics taste good in every other cuisine. What useful little guys.
Those of you who have been following my site for a while now know that I spent about a year of my life in Portland, OR. While I cannot say that I loved the half drizzle three quarters of the year, I did love the coffee. A lot.
I think a lot of people with food intolerances and allergies have trouble with coffee, and I am not an exception. It’s not exactly light on the stomach, particularly if it’s processed with chemicals, additives, or roasted incorrectly. It can be so aggressive! Something I LOVED about drinking coffee in Portland is that it was well-roasted and thus did not over-do any of the properties that can make coffee difficult to take down, like acidity, tannins, or artificial processing/preservatives.
So, since I am absolutely exhausted after a long week of filming a music video for my band GRAND BAIN, I am going to post about what I want to consume right now: COFFEE. Namely, my three favorite brands you can purchase in many stores nation-wide from Portland, OR.
It’s like, when you’re late, you always run into traffic, drop your purse on the way out, accidentally forget your jacket at home and have to turn around, etc. For me, when I’m late, it’s like, “Oh, why don’t I MAKE A CAKE.” Seriously.
It would make me seem a much more sane human being if this was some cute anecdote, but alas, it is not, and I was terribly late for a meeting this morning, and chose that after going for a run making a cake was a better idea to stay late for said meeting than even taking a shower.
I did something that I never thought I’d ever do: I breaded chicken with Cheerios. Might sound unconventional, but again, when have dishes on my channel been too “normal”? And I guess it’s a sacrifice of what’s typical for taste. …which is not a sacrifice at all in my book.
Cheerios are now gluten-free, as you may have seen from my last recipe post and video, and I am delighted to partner with them for these two recipes. When I was contemplating what recipes to do I knew I wanted one to be savory… to use the sweetness of the oats from Cheerios in a main dish to add some crispiness and warm flavors. Turns out they make a mean breading.
Like, terribly good.
The breading recipe is pretty darn easy and I accompanied it with a dairy-free roasted poblano cream sauce. This sauce is inspired from when I cooked at Mextiza, a James Beard award-winning Mexican restaurant in Portland, OR. The chef would have us roast the poblano peppers directly over the fire of the burners until black all over, put them in a covered bowl to make the skins easier to remove, wipe off the skins, and then slice them into thin strips before reducing them with cream and epazote.
It’s safe to say that being back in the States, I am becoming re-acquainted with some old comforts, and surprised by them as well. One of these suuuper classic food “hugs” is Cheerios. I don’t know too many people who frown when they think of Cheerios. They’re perfectly puffy, their little circle form is weirdly cute, and they’re kind of sweet, but not too much. They’re, like, the cutest breakfast food.
Which is why when I found out that many flavors of Cheerios are naturally gluten-free, I was super excited by the idea to partner with them. And now, my dear friends, I get to reveal to you what that partnership looks like. I wish I could beam over a sample to directly show you what it tastes like, but I suppose you’ll just have to make the recipe. Read more