Batter Licker

May 26, 2011

green garlic pestoed asparagus “noodles” with poached egg

After whipping up a spontaneous batch of Green Garlic Walnut Pesto in less than five minutes, I found myself adding it to everything I could think of. Smearing a knifeful onto bruschetta; mixing a forkful into scrambled eggs; tossing a heaping spoonful into pasta. As I’ve admitted before, I’m a garlic fiend.

Peering into my fridge to find another pestoed possibility, a friendly bouquet of asparagus waved back at me, and I contemplated a twist on the traditional asparagus with poached egg.


Vegetable peeler in hand, I scraped away at the elegant asparagus stalks and reduced them to noodle-like strands. Halfway through, I wondered whether I had gone completely mad and destroyed a perfectly beautiful spring vegetable. But it was a bit too late to turn back. (more…)

May 25, 2011

green garlic walnut pesto

After stalking green garlic at the market for a couple weeks, I finally approached it with the understanding that, this time, I was taking it home. It didn’t matter that we weren’t familiar with each other, or that I had forgotten to research what others before me had done with this green onion look-alike. I simply knew that I had to experience the younger, milder version of garlic while springtime was still offering it.

SAM_5144-250 SAM_5156-250

Lest I sound like a garlic pervert, I’ll take this opportunity to explain: (more…)

May 17, 2011

how to cook dried beans

Aren’t these beans beautiful? They should be showcased in a mason jar to bring some color and warmth to my ugly, scratched, white laminate countertop (it’s okay; I rent). Or used instead of rocks or glass marbles in the bottom of the vase on my dinner table. But I boiled them up with some onion and cilantro, and ate them instead.

SAM_5000-250 SAM_5004-250
SAM_5012-250 SAM_5017-250

Clearly, interior design is not my strength, unless decorating the lining of my stomach counts. (I have a feeling it doesn’t.)

But cooking dried beans? That I can do. Especially when they are beautiful, relatively fresh dried beans. Not those sad ones that have been sitting in a bag on a grocery store shelf for 10 years. Even bulk bin beans, which are usually in more optimal shape than the plastic bagged variety, aren’t quite as good – although they’ll do in a pinch. But colorful beans with fun names like Rio Zape and Midnight Black! Exclamation point-worthy indeed! And check out these multi-colored Zarco beans! Are you excited about cooking beans yet? I am. (more…)

May 5, 2011

mexican tortilla lasagna with chorizo, kale and beans

Whenever I have extra tortillas sitting around after a night of mango-salsified and pink chipotle-sauced fish tacos, I typically insist on using them as is (pretending not to notice that they’re stale and ripping when I fold them for a taco or burrito), or during slightly more logical moments, I chop them into wedges, toss with olive oil, salt and cumin, and bake them into chips. This time, I pretended they were lasagna noodles.

Some might define insanity as repeating the same thing over and over, and expecting different results. But I bet a few of you are reading this and thinking that indulging my admitted illusion that tortillas can work as noodles is just another type of crazy. And you would probably be right.

SAM_5053-250 SAM_5055-250

SAM_5064-250 SAM_5067-250

But I love an excuse to make Mexican food, and the miniature stack of leftover tortillas provided me with exactly that. (more…)

May 4, 2011

quick, one-pot tomato-chile sauce

SAM_5019-250 SAM_5023-250

With just tomatoes, onion, garlic, peppers, a couple pantry-staple spices, one pot, and 25 minutes of hands-off simmering, this spicy, satisfying and unapologetically healthy tomato-chile sauce comes together and is ready to satisfy any number of your weeknight Mexican food desires.

SAM_5029-250 SAM_5032-250

Toss it with some pasta, corn, and black beans, topped with a dollop of sour cream (or Greek yogurt) to enjoy a break from and simple variation of the standard weeknight spaghetti with marinara. Or enjoy it as you would any other tomato and chile-based sauce (enchiladas? wet burrito? mixed into scrambled eggs or potatoes? hot salsa and/or bean dip? chilaquiles?). But my personal favorite is using it as the sauce for a Mexican Tortilla Lasagna. (more…)

Powered by WordPress