Batter Licker

Every few months or so, my friends Bill and Rebecca host a “Top Chef” dinner competition that’s actually more in line with “Iron Chef.” A secret ingredient is unveiled, and two teams of friends brainstorm to devise a menu featuring that ingredient in each dish before venturing out to the local grocery store.

Upon return, kitchen chaos ensues. Each team scrambles to grab the kitchen tools they require or, as often is the case, improvising when those tools – or stove burners or even counter space – are already in use.

Most recently, the teams tackled coconut. Although plantain and coconut crusted fish wowed its way to the top of the judges’ list, I walked away obsessed with marinated grilled asparagus (Bill’s genius) dipped in a lime-coconut hollandaise (I made it, but have no idea who on my team came up with the idea).

… Read the rest of marinated asparagus and lime-coconut milk hollandaise on BatterLicker.com!

Searching for butternut squash: that’s what I’ve preoccupied myself with while everyone else is anxiously leaping into spring, baskets overflowing with the first bundles of asparagus and green garlic.

It’s the one piece of Fall and Winter produce that I keep a tight grip on for as long as possible, reluctant to let it go and dismayed to go without it for another six months, even if that same time period brings delightful indulgence in strawberries and, eventually, nectarines.

I love butternut squash. Its sunny, bright orange flesh ushers me through months of bleak greyness. I live for butternut squash. When strawberries turn sour and nectarines disappear from the market and all produce stands point to cabbage and kale,** the appearance of butternut squash brings a smile to my face and puts the spring back into my steps. I have a serious butternut squash addiction.

… Read the rest of twice-baked butternut squash halves on BatterLicker.com!

Unless it’s boiled to death, I absolutely adore cabbage. The same adoration does not apply equally to Brussels sprouts.

Although, like bananas, I keep trying to like them, I just haven’t had much success. Then I experienced a duck fat fried epiphany at Perbacco. The sprouts had been cooked until tender on the inside and fried to crisp, browned perfection. I couldn’t get enough of them.

So when I saw some Brussels sprouts on sale, I recalled the bacon fat I had lingering in my freezer and thought I’d try something similar – but much cheaper than an evening at Perbacco.

A couple tablespoons of bacon fat, a few pinches of salt and pepper, a sprinkling of Parmesan, and about 7 minutes later, these pan-fried Brussels sprouts came together as a decadent, quick, and easy little side dish for a date-night-at-home dinner with Jay.

Jay even gobbled them up too. Take that, tongue. I’ve finally tallied a point in favor of the little green cabbages in my ongoing battle against my taste buds.

… Read the rest of bacon fat pan-fried brussels sprouts on BatterLicker.com!

Too late for latkes now that Chanukah is about a month behind us? Nonsense! That would be like saying it’s too late for baked potatoes – or soup.

Seeing as frigid, rainy winter weather is just starting to renew itself after a dry heat spell here in San Francisco, I can’t believe any of those could possibly be out of season just yet.

… Read the rest of zucchini, onion and potato latkes on BatterLicker.com!

This might be the easiest dinner ever. Prep takes mmmmmmmm … maybe five minutes, involving only a little basic slicing and the rubbing and sprinkling of spices. Then the oven works its magic for 45 minutes or so while the scent of roasted chicken wafts through the air, tickling noses and taste buds alike.

And have you ever had roasted cabbage before? It’s heavenly. You should try it. Especially if you think you don’t like cabbage. The sweet cabbage develops this nutty, charred flavor and crispy edges that drive me so absolutely bonkers that I make brilliant decisions. Like roasting an entire, giant cabbage for just two people’s dinner. Operation Super Awesome Lunch Leftovers: Complete.

… Read the rest of roasted chicken, cabbage and bosc pear on BatterLicker.com!