Batter Licker

May 25, 2012

gabi moskowitz’s brokeass gourmet cookbook and broccoli-kale gratin

I remember first meeting Gabi Moskowitz serendipitously at an Indian food-themed dinner hosted by our mutual friends, Rebecca and Bill Kee. While in the middle of preparing dal (a spicy lentil dish), she paused to introduce herself in a very warm and welcoming manner before putting me to work chopping onions. As I began that task, Bill casually mentioned that Gabi had a food blog too.  Soon I learned that she was not just any other kitchen maven named Gabi, but was The Gabi of Brokeass Gourmet, a recipe site with a monthly readership of over 30,000. I can guarantee the consistency of my onion cuts suffered as a result of being dorkily starstruck.

Thankfully, her fun and sassy demeanor disarmed my intimidation before I did too much damage in the kitchen. And I was happy to have shared a stove and chopping board, albeit briefly, with such an incredibly talented woman.

A few years’ worth of mostly social media exchanges later, I was excited for Gabi when I discovered she had procured a cookbook deal. When her PR rep sent me a complimentary copy of The Brokeass Gourmet Cookbook** to review, I could hardly contain myself upon its arrival. I can neither confirm nor deny whether I Gabi-vangelized the delivery person.

For those unfamiliar with this kindergarten-teacher-turned-cuisini√®re’s food blog and general background, I highly recommend you hop on over there, even if it’s just for a cursory visit. Once you bounce around her site a bit, you’ll see that Gabi’s cooking philosophy is grounded in accessibility and flavor.

These values carry over into her 116-recipe cookbook, where she starts with advice that will make meal-making much easier to manage no matter your skill level: how to stock a pantry with essentials like flour, olive oil, and salt for merely $50. And if you’re a bit of a lush like me, you’ll appreciate her subsequent input on how to smartly stock a budget bar.

Continuing to flip through the pages, I found that Gabi often takes dishes that might ordinarily be intimidating, such as Pakistani Butter Chicken (pictured above, although I deviated slightly by cooking the chicken thighs whole) or Sun-Dried Tomato Gnocchi, and simplifies the techniques involved without sacrificing flavor. She transforms the seemingly complex recipes such that beginner and immediate cooks alike can appreciate the time, steps and stress she’s saved them. (more…)

February 22, 2012

grilled herbed shrimp

Filed under: seafood,shrimp — Tags: , , , , , , , , , — Kristen @ 1:00 pm

Sometimes, in my kitchen, at our friends’ home using their grill, and in the food blogging world, things just don’t go as planned. Recipes go horribly awry; pictures turn out blurry; fluorescent lighting makes food appear greenish, blueish or just plain blah.

Or the incredibly simple but WOW shrimp recipe I’ve loved and made for years – with Beautiful Grill Marks Every Single Time – ends up having Zero Grill Marks, Whatsoever the one time I finally remembered to take photographs.

Thankfully, despite a few snafus during the cooking process, the shrimp still tasted pretty freakin’ great.

Snafus?? Well, let’s just say that, if a man walking around in an Amazing Technicolor Dreamcoat offers to grill the shrimp you’ve so carefully and beautifully marinated (more…)

January 23, 2012

zucchini, onion and potato latkes with chive sour cream

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.

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New Year resolution-makers might huff and puff a bit about the pan-fried in oil factor. But if the oil is hot enough, these veggie-laden pancakes will not absorb ridiculous amounts of oil. Instead, they’ll do exactly what makes them so irresistible: (more…)

December 19, 2011

sausage and spinach stuffed mushrooms

Do you know anyone who doesn’t like stuffed mushrooms? I don’t. Even self-proclaimed mushroom-avoiders dig in eagerly when the mushrooms are stuffed with ingredients they love.

Sausage. Greens. Bacon. Cheese. Bread crumbs. Whatever you have on hand or know your friends and family love to eat generally works as a stuffing.

My favorite thing about stuffing mushrooms, besides the endless flexibility with stuffing ingredients, is that the natural size of mushrooms is appetizer-friendly: one or two bites’ worth of food. No time-consuming prep required, as it often is when I’m trying to convert something larger to small, bite-sized, nibble-appropriate portions.

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I also love that the mushrooms themselves are naturally shaped as cups, which allows them to act as fairly mess-free, self-contained vessels. This makes them easy to serve with or sans toothpicks, which is key because I often forget to pick up toothpicks anyway. (more…)

November 21, 2011

turkey dripping pear farrotto

About four years ago, my aunt offered to pack up the Thanksgiving turkey’s carcass in a trash bag for me to haul home to San Francisco. I crinkled my nose in response. Why would I take that nasty thing with me on the 4+ hour drive home, especially when my largest pot was no more than 4 quarts?

Last year, I hosted Thanksgiving in my tiny, one-bedroom apartment and had finally acquired a sizable stock pot. Entirely different story. The next morning, I broke down the carcass a little, and shoved it into the giant pot with some water, leftover onion ends and herbs to simmer for a few hours. After straining out all the odds and ends, I froze a third of the stock in ice cube trays for smaller uses and the rest in 2-cup tupperware for soups and other bulk uses.

The most awesome part? I had stock for months. And all because I threw some turkey bones and onion end pieces into a pot on a day that I otherwise spent watching movies, enjoying a roaring fire and playing games.

Even more awesome part? After using some of the turkey drippings for Turkey Day gravy, I froze the rest in cubes and used those as “stock starters” once I ran out out actual stock. Just dissolved a few frozen drippings cubes in hot water and magical flavor resulted.

The lesson I learned was to save and freeze (in reasonably small portions) all those seemingly yucky byproducts of turkey roasting. It saved me a ton of money and prep time for several months’ worth of future meals, and cost only minimal time to preserve the drippings and stock since I froze it all almost immediately. (more…)

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