Locally Fueled: Top Customer Brooke Cordray's Hip & Humble Home

by Jane Stringham //

This month on the blog, top customer Brooke Cordray invites us into her home, her kitchen, and her H&H fueled-life.  See how she combine local eats with a locally-designed and locally-outfitted kitchen to whip up her favorite weekend breakfast! The results are just as aesthetically satisfying as they are delicious. 
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Hip & Humble staffers know Brooke as a bright and sunny presence: it's not unusual for her to breeze through the shop bearing treats for all, and you can bet Brooke's fuel is as local as her garb. In fact, farmers' market devotees recognize Brooke’s contagious laugh, playful pixie and welcoming grin just as well as we do.
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Eating and shopping local go hand-in-hand for Brooke, so it makes sense that her H&H picks reflect deep passion for community and holistic nutrition—not to mention her greatest loves: Bill, Baby and George (one human and two cats).
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 As luck would have it, when Cosmo Hippie Chef (Brooke’s brand name) met Bill the Kitchen Designer, it was love. A perfect match!  We stepped into Brooke’s dream kitchen, recently designed by none other than Bill himself, for a peek into the couple's daily rhythm.  Brooke's Hip & Humble home overflows with cozy, uplifting apparel, all the cat knickknacks (remember Baby and George?) and key H&H kitchen essentials. 
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First, Brooke keeps her spreadables sitting pretty for weeks with our sky-blue butter bell. There's no refrigeration necessary with this French contraption, and Brooke gets the perfect spread every time.
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Baby and George make great sous chefs, even though George’s 18-year-old gait is basically that of a stegosaurus.
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Brooke conveys her devotion to both with a few “crazy cat lady” kitchen knicknacks—including her morning coffee mug.
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When the weekend rolls around, Bill and Brooke adore slow mornings and savory breakfasts.  And, because baking is more fun in colors, Brooke keeps a full rotation of our Rainbow Mini Bakers stovetop-ready!  We stock a shade for every member of the family.
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As promised, here's Brooke's dish on her favorite slow-morning recipe: 
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B&B Weekend Hot Cereal (serves 2-3 easily)

Oats:
½ c. steel cut oats (soaked overnight in water and 1 T. lemon juice or apple cider vinegar, drain and rinse under cool water, drain and set aside until ready to use)
2 ¼ c. liquid (I use 1 ¼ c. homemade nut milk and 1 c. water)
½ tsp. Cinnamon
½ tsp. Freshly grated nutmeg
1 T. ghee (you can also use butter or coconut oil)
2 T. pure maple syrup (local honey would be a great sub)
Pinch of salt (I like himalayan or gray salt)
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Start by placing a medium size sauce pan on the stove over medium heat, melt the butter and add the drained oats. With a wooden spoon toss the oats in the butter, add a pinch of salt and toast them until they are brown and smell nutty. Next add the liquids, cinnamon and nutmeg, turn the heat to low, cover with a lid and let the oats simmer on low for 20 minutes. Whisk about every 5 minutes.
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When oats are done and the consistency is to your liking (cook longer if too watery, add liquid if needed), whisk in the maple syrup. Keep the oats covered until you are ready to serve.

Vanilla Maple Sweet Potatoes:
1 medium garnet yam (the bright orange flesh variety, roasted in the oven at 400 degrees until knife tender. For my oven this is about 45 minutes. Let cool and store in fridge until ready to use (I usually roast mine the night before)
1 vanilla bean, split and seeds scraped out (you will use the pod and seeds)
1 T. ghee (you can use butter or coconut oil)
½ tsp. Cinnamon
½ tsp. Fresh grated nutmeg
1 T. pure maple syrup
Heaping pinch of coarse salt (I like Celtic gray salt)
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In the morning, peel the sweet potato and cut into medium cubes.

Start by placing a large saute pan on the stove over medium heat, melt the butter then add half the vanilla pod and all of the vanilla seeds (you can add the other half of the vanilla pod into the oats). Add the cubed sweet potato, cinnamon, nutmeg and saute. Toss every few minutes, I like when mine get a little charred on the edges, this takes a little finesse but totally worth it. If they are cooking too quickly turn down your heat.
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When the sweet potatoes are cooked to your liking (I usually start the oats and then move to the sweet potatoes, so when the oats are done the sweet potatoes shouldn’t be far behind) add the maple syrup and toss one last time, turn off the heat and sprinkle on some coarse salt. Set aside until ready to serve.
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-Ready to serve:
Divide the cooked oats into two bowls.  I then add 2 tsp. Biscoff Cookie Spread (you could sub any nut butter of your liking) and 1 T. coconut butter to each portion of oats.  Next I add the vanilla maple sweet potatoes with 1/4c. (divided) soaked walnuts, chopped (soak overnight, drain, rinse), and ground chia seeds (about 1 T. each).
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Extras:
Hemp seeds (add these to the oats after you turn off the heat and add the maple syrup)
Whipped egg whites (I add these just before the oats are done cooking, simply whisk them in)
Local bacon (I bake mine in the oven placed on a rack over a baking sheet, 400 degrees 15/20 min)
Local tart dried cherries (these can be found at the Farmer's Market)
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Thank you, Brooke, for the recipe and the peek into your Hip and Humble home! You can shop Brooke's outfit and kitchen essentials here.
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