Batter Licker

June 27, 2012

plantain and coconut fritters with sriracha yogurt sauce

About that Sriracha Yogurt Sauce in the title: it’s super easy and fast to make, and the perfect balance of spicy, tangy and creamy. But I have no evidence that it exists.

A smarter, more patient person would have snapped a photo of Sriracha Yogurt Dipping Sauce. But I dipped and noshed first, littering the spicy and tangy yet creamy sauce with unsightly crumbs. Soooo not photogenic.

But I didn’t really think about that until now, as I’m trying to invent excuses. Forgive me. I must have been famished. I plowed through the whole bowl of sauce.

On top of that brilliant mishap, I’m told it’s barbecue season. Summer; heat; sunny outdoors. Clearly a great time to grill.

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So, instead, I thought I’d send something golden and fried your way. You know, in case you want to surmise an alternative to the traditional burger accompaniment: The Almighty French Fry. Because plantains will still satisfy that starch craving, but combined with some coconut flakes, they’re so much tastier, and sound much more sophisticated. Possibly healthier too, but I didn’t verify that. (more…)

November 10, 2011

savory pear soup with crispy pancetta and blue cheese

There are few things I find less appetizing than an overripe pear (except, perhaps, brown bananas, but even those are salvageable). From the cloying sweetness to a texture that manages to be mushy, mealy and gritty all at the same time, pears are one of few barely-past-its-prime pieces of produce that I’d prefer to just toss into the compost bin rather than find a creative way to save.

And yet, almost every time I purchase pears, I go overboard and, despite my best intentions, am unable to get through all of them in time. It doesn’t seem to matter whether I buy eight or three; the Law of Pears Ripening Faster than Kristen Can Eat Them inevitably kicks in.

Apparently the same law applies to free pears. Thanks to my friend and fellow food-lover Elaine‘s recommendation, Frog Hollow Farm sent me a six pack of Warren pears to sample. I frequent their urban farm stand at the Ferry Building, and I love pears, so I was excited to dig in.

I promptly devoured three of them, raw and unadorned.

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I might have been generous enough to share the fourth pear with Jay. Or maybe I demolished that one too. I really can’t recall. My memory is as foggy on that matter as Bill Clinton’s was regarding extramarital affairs. But what I do remember is the pears’ sweet flavor and creamy texture – none of that graininess I usually try to ignore or mask in Bartlett pears.

Then I got married, ran away to Sonoma for half a week, and took couple days to come down from my newlywed love cloud and readjust to real life. Finally, I remembered the two remaining pears. (more…)

August 27, 2011

breakfast padrón pepper poppers

Jay left for the East Coast earlier this week. Why anyone would want to travel to a coast that features the weatherly pleasures of both earthquakes and hurricanes – and in the same week! – is beyond me.

(In all seriousness, I hope everyone back East is okay. Also, maybe it’s time to consider moving to California.)

But it hasn’t been the worst experience to come home, exhausted, and throw together such genius dinner plans as “an abundance of lightly salted, raw dry-farmed Early Girl tomatoes” that would normally induce Jay to fast for the evening; and “sauteed broccoli with microwave-zapped potato à la mode,” where “à la mode” refers to a giant scoop of Greek yogurt atop the potato but also to a scoop of baklava Greek yogurt ice cream enjoyed while watching Project Runway.

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His absence also left me unsupervised and unhurried at the farmers market this morning. $40 and more than a weeks’ worth of produce later, I meandered homeward with nectarines, Early Girl and Green Zebra tomatoes, basil, Napa cabbage, pink-speckled cauliflower, onions, summer squash, figs, and a handful of pimientos de Padrón in tow.

I had wanted to try the Padrón peppers since their seasonal debut about a month ago, but staved off the urge because Jay is not particularly keen on peppers. But because he was still away and I was feeling a bit sad (whoever said 4 days of alone time is phenomenal lied, or hasn’t dated Jay, or hasn’t been part of the goofy fun the fiance and I have been having for the past 10 years), I decided it was time to pick some peppers, and whip up something new and fun for my first meal of the weekend.

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Having craved jalapeno poppers for the past week but realizing it was still not quite 10 a.m., I set about on a mission to create a breakfast-appropriate popper. (I add peppers to my eggs all the time and love chile rellenos, so I’m surprised I hadn’t thought of stuffing peppers with eggs, onion and cheese sooner.) (I also like parentheses.)

Now that you’re on board, let’s get to some rebellious popper-making … (more…)

June 29, 2011

whole wheat pearl couscous salad with pistachio-broccoli pesto

When I first discovered Bob Red Mill’s new line of whole wheat pearl couscous at the BlogHer Food Conference in Atlanta, I was instantly hooked by the nutty flavor. I even smuggled a few sample bags back to San Francisco, and couldn’t wait to play around with the wholesome, round bites of pasta. Except that I actually did wait quite a bit – two entire months – before finding the perfect opportunity to use these precious samples.

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The opportunity came in the form of an orzo salad recipe I came across while flipping through Heidi Swanson’s superb cookbook, Super Natural Every Day). I decided to substitute the whole wheat pearl couscous for the orzo to add some wholesomeness while keeping the bite of a small, salad-friendly pasta.

But the combination of a broccoli pesto with broccoli florets, avocado and crunchy nuts were what initially drew me to the recipe. I’ve been known to easily polish off several cups of broccoli – raw, steamed, sauteed, or roasted. Yet I had never tried a broccoli pesto. Clearly, the time was nigh.
(more…)

March 31, 2011

smoky black bean and spinach soup

A few weeks ago, Jay and I enjoyed a weekend in Bodega Bay with his five other former roommates from college and their significant others. After a late morning and early afternoon of local wine tasting, we ventured upon a cute little cafe (whose name now escapes me) for lunch. It was in that cafe that I made a fatal error: I did not order the black bean soup. But luckily, our good friend Matt was up for swapping bites, and that one spoonful inspired this post.

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Subtly smoky from cumin and smoked paprika and very creamy thanks to pureed black beans, the soup was also lightened by the fresh, raw flavors of lime, cilantro, tomatoes, and peppers that clearly contributed more than just a colorful garnish to the bowl. (more…)

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