Sqirl Away (Beta)




Sqirl not HOT enough for you?

︎ Unattached to physical process, we create a Second Life to rival the Real (programs, games, online, replacement life etc). Here, an emotionally adept collection of sketches, photographs and poetry — the illustrated version of Past.


Flat Tot & Big Tot



︎ Stovetop:

  1. Place the tot in a hot, oiled skillet over medium-high heat and cook both sides for 1-2 minutes.
  2. Lower the heat and cook for an additional 2-3 minutes, or until it’s fully heated through.
  3. To remove from the skillet, place a large plate snuggly on top of the tot and flip it out onto your plate.
  4. To finish, top with the marcona almond chive schmear and roasted vegetables!


︎ Oven:

  1. Place the tot in a hot, preheated oven (375℉) for anywhere between 5-8 minutes.
  2. If you want to crisp it up even more, throw it under your broiler for another 1-2 minutes.


The Hash



︎ Stovetop:

  1. Place the hash in an oiled skillet or saucepan over medium-high heat and sear for 2-4 minutes, or until light searing marks begin to show. With your best discretion, feel free to add additional oil or butter to the pan to improve the quality of the reheating.
  2. Lower the heat and continue, without a lid, cooking until all parts of the hash are heated through.
  3. Finish with salt, pepper, and lacto-fermented hot sauce!


︎ Oven:

  1. Reheat your hash by sticking it in any kind of oven safe dish at 350℉ for 8-10 minutes.



Brown Rice Porridge




This dish is also great cold (so great that it’s actually a dish at Sqirl!)  so feel free to try it unheated. But, if you want to reheat the porridge:


︎ Stovetop:

  1. Place the porridge in a skillet or saucepan over medium-low heat, and gradually bring the heat up until the porridge is beginning to bubble and let off steam. Stir the whole time through, and feel free to add ¼ cup of milk to the pan if you want a “looser” porridge.
  2. Over high heat, cook for an additional 2-3 minutes, all while stirring the porridge away from the center of the pan. Once it’s heated through, transfer to a bowl for serving.
  3. Voila! It’s done. Feel free to add a pinch of salt or more jam to your now hot porridge. (The sweeter, the better!) 



︎ Microwave:

  1. Pour the porridge into any kind of microwave safe bowl, stir in ~¼ cup of milk, and cover loosely with a paper towel or plastic wrap. Zap it for 2-3 minutes, and you should be good to go!



Long-Cooked
Chicken & Rice Porridge



︎ Stovetop:

  1. Place the porridge in a skillet or saucepan over medium-low heat, and gradually bring the heat up until the porridge is beginning to bubble and let off steam. Stir the whole time through, and feel free to season with salt and pepper to taste.
  2. Over high heat, cook for an additional 2-3 minutes, all while stirring the porridge away from the center of the pan. Once it’s heated through, transfer to a bowl for serving.
  3. Finish with frizzled onions and cilantro!



︎Microwave:

  1. Pour the chicken porridge into any kind of microwave safe bowl, stir in ~2 tsp. water, and cover loosely with a paper towel or plastic wrap. Zap it for 2-3 minutes, or if your microwave has a “SOUP” button give that a try!
  2. Give it a stir and finish with frizzled onions and cilantro!



French Toast



︎︎ Stovetop & Oven:

  1. Preheat your oven to 350℉.
  2. In a hot skillet over medium heat, melt 1 tbsp. of butter until it’s fully melted, or just on the verge of browning. Place the French toast in the pan, and sear for 1-2 minutes per side.
  3. Once seared, place the pan in your preheated oven, on the highest rack, for 5-7 minutes, or until fully heated through (use your cake tester!).
  4. Pull the pan out of the oven, and finish (in excess) with maple syrup, jam, and creme fraiche!


︎Oven:

  1. Reheat your French toast by sticking it in your oven at 350℉ for 8-10 minutes. Halfway in between this time, flip the French so that it gets heated nice and evenly.



Quiche



︎ Oven:

  1. Preheat your oven to 350℉.
  2. Place quiche on a lightly oiled pan or foil lined baking sheet for 8-12 minutes, or until heated through.
  3. Finish with nice salt!



Frozen:

Salty Rye Chocolate Chip Cookies




Preheat your oven to 350F.  Space the dough on baking sheets so that each cookie has four inches to grow.  Top each scoop with flaky salt if you’re feeling salty.  Bake for five minutes and rotate the sheet. Bake for another five minutes or until you see the edges of the cookie darken.  Allow to cool for at least ten minutes so you can get them off the baking sheet in one piece.  Enjoy!



Seasonal Scones



Directions:

1. Preheat oven to 350 degrees.

2. Brush scones with buttermilk or egg wash.

3. Sprinkle with organic cane sugar (optional).

4. Bake for 25 minutes or until done.

5. Drizzle with honey as soon as they come out of the oven (also optional).