Batter Licker

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…)

March 24, 2011

asian cabbage rolls with spicy lentils

When I saw Faith Durand’s recipe for Asian Cabbage Rolls with Spicy Pork, I immediately decided that I had to make it, but with lentils in lieu of pork. Lentils work very well with garlic and ginger in Indian food, so I expected them to do just as well with the same base flavors augmented by the quintessentially Asian combination of sesame, soy, green onion, and cilantro. And they did.

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These spicy lentil-stuffed cabbage rolls were so packed with flavor (not to mention nutrients and other healthful qualities) and so satisfying that I craved them for a few days afterwards. (more…)

March 10, 2011

celery root and cabbage in drunken mustard sauce

Growing up, my mother always made corned beef, cabbage and potatoes for St. Patrick’s Day. I can’t recall eating cabbage any other day in the entire year, but I really looked forward to it each March. This year, I couldn’t quite wait for the holiday to arrive (and I didn’t have any corned beef left over quite yet to make corned beef hash and cheese bread), so I got my cabbage fix in a little early, swapping out traditional potatoes for the lighter, foodier celery root in the process.

If you have not tried celery root (also called celeriac) before, it’s a really strange-looking type of celery that’s grown as a root vegetable. Don’t be intimidated by its furrowed surface, as it actually has a very mild flavor that seems to be a cross between a potato and celery. But unlike its root vegetable brethren, celery root is very light in starch. Give it a try; you’ll probably be pleasantly surprised that this ugly root can taste so light and fresh!

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As for cabbage, I know it’s not the most popular leafy green vegetable in the produce section. And if you’ve ever had it cooked to death in a soup or stew, or boiled to death for St. Patrick’s Day, I don’t blame you for hating it. But if you give cabbage another chance, you might find that it can taste positively delightful when cooked properly to an “al dente” texture that retains the slightest bit of crunch. And it’s usually dirt cheap.


The combination of al dente strips of cabbage and tender cubes of celery root creates a surprisingly light and fresh-tasting dish, as contrasted with the heavier boiled cabbage and potato combination. (more…)

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