The Second Storm

“This is the worst winter ever!”

“You do realize it’s still early November, right?”

To that I could only groan, burying my frozen face as deeply into my wind-whipped hair as the paltry jacket hood would allow. Flecks of snow and tiny, sharp pieces of hail battered us head-on as we climbed uphill. It was a silly mistake, really, underestimating the power of the latest apocalyptic weather predictions while overestimating the strength of the car’s tires. Everything would have been just peachy if we had stayed inside, tending the pumpkin seeds in the oven and putting off our trip to the store until morning. We were just too ambitious.

Our grave error in judgement came into clear focus as the car slid slowly down hill, hugging the curves just fine but continuing along without consulting the driver. It was this very Curve of Death that got me last year, so my mom smartly stepped up to man the wheel. Thus, we were in this together, assessing the situation minute by minute with carefully chosen words, attempting not to alarm one another. Eventually the bottom of the slope met our gently free falling vehicle, and it was game over. Nothing could have convinced those wheels to grip and carry us home. The only choice was to set the hazard lights blinking, abandon ship, and trudge a mile home. There are certainly far worse outcomes, but I can’t say it’s exactly how I wanted to spend my evening, nor the most fun challenge to tackle in open high heeled shoes.

Naturally, the pumpkin seeds we left for “just a moment” were roasted to an extra-dark shade of doneness… Otherwise known as burnt.

So what was it that compelled me to suggest leaving the warm, safe house in the first place? Some matter of pressing urgency, a critical need that needed to be addressed immediately?

Oatmeal. Pre-cooked and frozen steel-cut oatmeal from Trader Joe’s, if I must be humiliatingly precise. I never meant to get so impossibly hooked on the stuff, regarding it as a novelty at first but now depending on it for a daily fix. Every single day for at least three years now, this is the stuff that gets me out of bed in the AM hours. Proper oatmeal cookery continues to elude me, and the time required for this morning meal would otherwise be prohibitive. At least, that’s what I tell myself as I reach for a 4 – 6

th and 5th box on my weekly Joe’s run.

No more. After this little incident, I’m determined not to be completely dependent on Joe to satisfy my craving. Better yet, I can make something that he can’t put in a box, something that can’t be bought, and will hardly take any additional time. It’s all thanks to my handy pressure cooker that it’s possible, and completely painless. Toss ingredients in, set the timer, and in mere minutes the oats are tender, pleasantly chewy, and creamy all at once. A crisp caramelized sugar topping puts standard steel-cut oats on a whole new level, perfect for a holiday breakfast, brunch, or just any day that a treat is in order. Straddling that fine line between healthy oats and indulgent custard, its far richer than the stuff from the freezer aisle, but still something to feel good about getting a second helping of. With or without the added thrill of a brûléed top crust, oats have never had it so good.

Yield: 4 - 6 Servings

Steel-Cut Oat Brûlée

Tender, pleasantly chewy, and creamy all at once, these decadent oats straddle that fine line between healthy breakfast and indulgent treat. A crisp caramelized sugar topping puts standard whole grains on another level, perfect for a holiday breakfast, brunch, or just any day that a hearty morning start is in order.

Ingredients

1 3/4 Cups Plain Non-Dairy Milk
1/4 Cup Raw Cashews
1/2 Cup Quick-Cooking Steel Cut Oats
1/4 Teaspoon Salt
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract

Brûlée Topping:

3 Tablespoons Dark Brown Sugar, Firmly Packed
1 Teaspoon Water

Instructions

First, place the non-dairy milk and cashews in your blender and thoroughly puree, until completely smooth. This will create a thicker, richer “milk” to cook the oats in. If you don’t have a high-speed blender, soak the cashews for 4 – 6 hours beforehand so that they break down more readily. Otherwise, you may also substitute 2 cups of full-fat coconut milk or vegan creamer for the two ingredients and skip this step altogether.
In your pressure cooker, combine the blended cashew creme, oats, salt, and maple syrup, and stir well. Bring to high pressure and cook for 11 minutes, and then let the pressure fall naturally (natural release) until the seal is broken and the lid can be opened. Mix in the vanilla extract.
Divide the cooked oats equally between 4 – 6 ramekins, and let cool to room temperature. The oatmeal can be refrigerated and stored for up to 5 days at this point, frozen for 3 – 4 months, or Brûléed right away. If using frozen oats, allow them to fully thaw first, and if using chilled oats, allow them to come back up to room temperature.
Mix together the brown sugar and water to create a thick sugar paste. Spread 1 – 2 teaspoons over the tops of each ramekin filled with oats, to evenly coat the surface. Place the ramekins under a hot broiler set to high, and cook until the sugar bubbles and caramelizes. Serve immediately, with berries or sliced bananas if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 185Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 188mgCarbohydrates: 29gFiber: 0gSugar: 26gProtein: 5g

November 16, 2012February 8, 2019

Hannah (BitterSweet)30 Comments

Failing at Preparedness

Blame it on an intoxicating emotional cocktail of stress, fear, and hunger, but there are no two ways around it: I deserve a big fat “F” in storm readiness. Like most people in the tri-state area, my time before Super Storm Sandy hit was spent frantically stocking up on food, gasoline, and low-tech entertainment like library books (remember those archaic things?) in case the hurricane truly was as bad as threatened. Furiously running at full capacity to not lose my shit in the middle of a swamped grocery store, my overloaded brain failed to consider each purchase in a truly rational light. Canned goods were fantastic, soups and dried meals could be heated over the gas range, but the double dip on washed, bagged greens? The attractively priced frozen puff pastry? The full case of almond milk Greek yogurt? Hate to ruin the suspense, but those hasty acquisitions proved poor purchases in short time.

Even without power, I held out hope that it would be a quick recovery. Wires came down right at the end of our sparsely populated dead end street and the damage was extensive, but we had been relatively lucky in past disasters. Keeping fridge and freezer doors tightly shut, it should have been easy to wait it out and return to normal life in no time. Days turned into the darkest nights imaginable, back into overcast days, rinse and repeat. The kitchen remained silent, without the comforting hum of appliances or crackling radiators. All that was left was the awful wind, whipping more gently now, but just as cruelly as ever.

Like a sick magic trick, those delicate, frilly salad greens transformed into a murky sludge pooling at the bottom of the bag. Many of the other well-meaning but badly executed purchases met similar fates; never before had I seen such a kaleidoscope of mold on a single cut lemon. With nothing left to cook, little that anyone cared to eat, and the days growing increasingly frigid, it was time to abandon ship.

Near the end of the nightmare, as temperatures dipped below freezing, we sought shelter with our incredibly generous, hospitable extended family a few towns away. Easily the best outcome of a bad situation, things certainly felt far less desperate when wrapped in a cloak of warm air, bright light, and wifi. There aren’t words enough to express just how grateful I am that they would unhesitatingly take in all four of us girls (myself, my sister, my mom, and my Isis.) Instead of fumbling through awkward and insufficient “thank you’s,” it was best to manifest that sentiment into something edible, of course.

Dangerously ripe bananas sitting on the counter were the catalyst, further fleshed out by available ingredients and the need for low-impact prep work in an unfamiliar kitchen. Fully enmeshed in all things pie thanks to the upcoming cookbook, that shallow glass pan was the first thing that made sense in so many painful days.

Bananas and chocolate, uncomplicated and unfussy, there would have been no recipe nor record if not for the rave reviews. Silky ganache lightened by the fruity accents and brightened with a light sprinkle of sea salt to finish, it seemed unremarkable at first, but now will never be forgotten. In fact, considering how the whole experience has forced us all to reevaluate the meaning of being thankful, I have a feeling that this may become our family’s new Thanksgiving pie for many years to come.

Yield: Makes 8 - 12 Servings

Frankenstorm Pie (AKA Banana Ganache Pie)

Bananas and chocolate, uncomplicated and unfussy, there would have been no recipe nor record if not for the rave reviews. Silky ganache is lightened by fruity accents and brightened with a light sprinkle of sea salt to finish.

Prep Time 15 minutes

Additional Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

Graham Cracker Crust:

1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Vegan Butter, Melted

Banana Ganache Filling:

4 Medium-Sized Ripe Bananas
3 Tablespoons Light Agave Nectar
1 Teaspoon Vanilla Extract
2 Tablespoons Vegan butter
2 Cups (12 Ounces) Semi-Sweet Chocolate Chips
1/4 Cup Vanilla or Plain Non-Dairy Milk
Coarse Sea Salt, as Needed

Instructions

To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.
Drizzle the melted butter into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.
Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.
For the filling, toss the peeled bananas into the food processor or blender, and thoroughly puree along with the agave and vanilla. Meanwhile, place the butter, chocolate chips, and non-dairy milk in a microwave-safe dish and heat for about 1 minute. Stir well to smooth out the mixture and allow any remaining chips to fully melt. Reheat at intervals of 20 seconds if necessary, stirring well after each one.
Transfer the melted chocolate into the blender or food processor, and puree once more to fully integrate. Scrape down the sides of the bowl if necessary to ensure that everything is incorporated. Once completely smooth, pour the filling into your prepared crust, smooth out the top, and sprinkle very lightly with a pinch of coarse sea salt.
Refrigerate for at least 3 hours before serving, or until set.

Notes

To make this recipe gluten-free, select gluten-free graham crackers or wafer cookies.

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