Batter Licker

April 24, 2012

five spice marinated pork

I should probably re-title this post: “Pork Jay Will Happily Eat For 4+ Days in a Row Without Complaint, And Then Ask For More Next Week.”

That doesn’t sound impressive if you know that I will happily tuck into leftovers, eating the same thing over and over again for lunch and dinner for almost an entire week straight.

But Jay’s more of a one-and-done eater: not particularly keen on leftovers or repeats. So his desire to have this pork be a repeat player in multiple meals every single week says a lot, to me …

… as does the fact that, allegedly, my friend Joe’s first words the morning after a recent pork-featuring barbecue were, “That pork was delicious; I need the recipe.”

SAM_7960 SAM_7968

Besides being addictively delicious and abundantly flavorful, this pork is super easy to make. (more…)

April 6, 2012

rye croutons

There’s been a lot of hubbub in San Francisco about finally having a Legitimate Jewish Deli, in the form of Wise Sons‘ Mission district location.

I have two thoughts on that:

(1) These people clearly haven’t been to Moishe’s Pippic in Hayes Valley, which has been serving phenomenal corned beef, pastrami and (on Fridays and Saturdays only) brisket for quite awhile now; and

(2) The rye bread at Wise Sons is transformative, at least as far as this longtime Rye-Hater is concerned.

Wise Sons’ rye bread is absolutely worth the annoyance of trying to find a parking spot in the Mission on a weekend afternoon. Hypothetically, I think it’s even worth waiting in the horrendously long line that wraps around the corner starting at 11 a.m. on weekends, when Wise Sons starts serving their infamous Reuben sandwiches. And I say “hypothetically” because of this very-exciting-to-me-now-that-I-know-it fact: (more…)

December 14, 2011

project wedding dessert bar: part 13 (jay’s secret chocolate cake)

It’s taken me awhile, but this is the second-to-last post in my Project Wedding Dessert Bar Series. Did I mention this recipe is for a surprise cake? For THE cake-to-end-all-cakes (at least in Jay’s book)?

Jay loves chocolate cake with chocolate frosting, as it was present at all his childhood birthdays and celebrations. Somehow I baked, chilled, frosted, hid, and transported it without Jay finding out, even though he tried to ruin the surprise – TWICE.

First, after driving back from a morning client meeting, he came up to our apartment to check in on me and my dessert bar baking shenanigans instead of dropping the car in the garage and going straight to work like he usually does.

Photo by Dana Hargitay of enLuce Photography

Then, when my mom and sister Cassie helped me transport the desserts to the venue a day before the wedding, he took an early lunch break – without giving me advance notice – and walked over the venue to help us unload everything. Thank goodness the cake was on a covered stand and Cassie had a jacket to throw over the top of it. While we unloaded everything else, we hid the cake on the passenger side floor of the car. When we dropped everything off in the venue director’s office, I awkwardly hesitated to leave, even though she had another bride and groom in her office. The look on my face must have indicated I was on the verge of a meltdown (I wasn’t; worst case, the surprise would be ruined, which would not be the end of the world but hopefully would be avoided); she immediately came up and gave me a concerned look and a hug. I whispered that there was one more load coming up, then ran down the hall to catch up before Jay noticed. But how would my mom and Cassie get the cake upstairs without Jay noticing?? (more…)

October 5, 2011

project wedding dessert bar: part 5 (curried cashews)

This whole baking-a-lot-by-myself-in-my-kitchen thing is starting to make me go a little nuts. Not because I don’t enjoy it, but just because it’s a lot of time spent measuring, mixing, scooping, and waiting.

So I’ve been trying to find ways to keep the redundant work at least moderately amusing, which largely seems to entail inner – and occasionally outer – dialogue, mostly baking related, mostly looking deeper into things that I’ve always found odd about one baking ingredient (why is “evaporated” milk not called regular condensed milk?), or fascinating about another (how is baking soda so uplifting?).

In other words, I’ve embraced the nuttiness. Speaking of which, spiced nuts are some of the easiest and most delicious treats to make for any affair, and multiple internet sources tell me that they hold well for weeks. They’re also ridiculously easy to store and transport, so welcome to my nut house.

I started with cashews, a nut that I can eat raw, roasted, plain, salted, whole, and in pieces. But curried? Somehow, I had never gone down that road, and as a curry lover, it was about time. Gotta jazz it up for the wedding, right? (more…)

September 25, 2011

project wedding dessert bar: part 2 (coconut macaroons)

It’s coconut macaroon time! Which also means it’s party time! And part 2 of my Project Wedding Dessert Bar series! Are you excited yet?!?!?

Okay, I’ve clearly had too much coffee. Time to calm down and get this show on the road.

First, we’ll need a whole lotta whites. Egg whites, not people – and certainly not in a discriminating way.

We’ll find another use for all those delicious yolks later. Mayonnaise? Hollandaise? The yolks will make a TON of either, that’s for sure. The key is no waste! There are always more delicious things to be made with the discarded parts of the ingredients. The more I cook and bake, the more I know this to be absolutely true.

But for now, just sit back and admire the skill it takes to crack that many eggs and separate the whites, while only breaking a single yolk (and it broke post-cracking because I dropped it too violently into the bowl). (more…)

Older Posts »

Powered by WordPress