Launching "Capsule Cooking", a new series about elemental cooking 🍚
Issue #1: Repurposing leftover rice (i.e. the plain white tee of your "capsule kitchen wardrobe").
Today, I am so excited to launch the newest addition to my newsletter repertoire: Capsule Cooking, a concept I’ve been brainstorming for about two years now. This series will be unlike any of the recipe content I’ve shared in the past, and my hope is it’ll help you see cooking and recipes in a new light.
“Capsule cooking” is a cooking philosophy inspired by the concept of the “capsule wardrobe”. If you’re not familiar, a capsule wardrobe is a minimal collection of versatile building blocks selected for their ability to pair well with each other, exponentially multiplying the number of outfits you can wear.
For example, say you have three t-shirts, three pairs of pants, and three blazers - and they all go well with each other. Meaning, you can wear t-shirt number one with any of the pants and blazers, and so forth. (For the record: this is indeed how I get dressed and it is a game-changer!) Capsule cooking translates this idea from the closet to the plate – so instead of shirts and pants, you have elemental staples that can be built into different outfits meals.
Fun fact: I spent all of last year writing a 44-page cookbook proposal on this very idea. But unfortunately, after months of back and forth with a literary agent, and meetings with several publishers, the proposal ultimately went nowhere. (I’m over it, I swear… *sniffles*) So, I’m turning lemons into lemonade, and adapting the proposal into this series instead!
The goal is to focus on the versatility of ingredients, so you can begin to see recipe elements as mix-and-matchable building blocks - rather than unbreakable formulas that must be followed to a tee. The lessons I’ll share here will be about using your intuition and creativity in the kitchen.
Basically, it’ll feel more like having a friend describe their new favorite dinner hack to you on the phone, rather than you learning to cook from a textbook (which is more the vibe of my blog). Maybe you won’t end up with the same exact results as me, but you’ll be inspired, learn something new, and put your own spin on it.
I can’t wait to hear what you think of this series and hope you’ll love these ideas as much as I do!
This inaugural issue is unlocked for all subscribers. All subsequent issues of Capsule Cooking will be available exclusively to premium subscribers*. And to those of you who’ve upgraded your subscriptions already, thank you so, so much. It really means the world to me.
For the debut issue, I’m featuring the most basic of basic ingredients: rice. i.e. The plain white tee of the “capsule kitchen wardrobe”. Specifically, I’m highlighting two fun ways to repurpose leftover rice.
Whether you overestimated how much rice you’d eat for dinner, meal-prepped a giant pot of it on the weekend, or have take-out leftovers, I’m a firm believer that having rice waiting for you in the fridge is a gift that keeps on giving.
Idea #1: Nori “Tacos” (or “Extremely Lazy Sushi”) with Avocado, Edamame, and Kimchi
These are a great quick dinner. I don’t have kids, but I suspect the five-to-13 set would enjoy getting their hands dirty with these. This concept works best with stickier rice types - like short-grain white or brown rice, and definitely sushi rice.
Sauté frozen shelled edamame in a bit of oil until defrosted and lightly brown, about 5 minutes. At the end, season with a splash of soy sauce.
Meanwhile, mash some avocado with lemon juice and salt.
Warm up your sticky rice in the microwave. But don’t get it so hot that it’s too hot to touch.
Place a heap of rice on snack-size nori sheets (or sushi-size nori cut into quarters), wet your hands in a bowl of water, and press the rice into a thin layer. Smear with a dollop of avo, top with a few pieces of edamame, and garnish with chopped kimchi and sesame seeds.
Don’t overstuff these - that’ll make them messy to eat.
Idea #2: Crispy Rice Salad with Chickpeas and Tahini Dressing
This concept is the perfect work-from-home lunch. The pleasure of this salad lies in the contrast of cold and warm temperatures, and of crunchy and creamy textures, all in one bowl. It works well with any kind of leftover rice: white or brown, short grain or long, basmati, sushi, etc.
Heat a generous glug of oil in a non-stick pan over moderate heat. When hot, add the rice and flatten it a bit. Cook without stirring until golden and crispy on the bottom, roughly 5 minutes. Then flip and crisp the other side.
Meanwhile, make a crunchy, colorful salad using whatever veg you have. Think arugula, romaine, shredded cabbage, radishes, carrots, cucumbers, tomatoes, red onion, thinly-sliced sugar snap peas, avocado, etc. Add some canned chickpeas for protein. Olives and sun-dried tomatoes are a great idea, too. Then dress to taste with olive oil, lemon juice, salt, and pepper.
Then make tahini dressing. Here’s a basic formula for 1/2 cup of dressing: combine 1/4 cup tahini with 2 tablespoons lemon juice, 1 small crushed garlic clove, and 1/4 teaspoon salt. Whisk into a paste. Then add 2 tablespoons water and whisk until pourable. (It’s good to make extra to have for the next few days.)
Transfer the crispy rice to a bowl, top with salad, and drizzle with tahini.
I’d love to see if you guys try these concepts! You can reply to this email, leave a comment on Substack, or tag me on Instagram.
*If you can’t afford a subscription at this time, please let me know - I’m happy to gift you one! 🎁