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…)

September 2, 2011

bibimbap (korean mixed vegetable and brown rice salad with spicy-sweet chili pepper paste)

A three-day weekend is upon (most of) us, and this time around, that means Jay and I will be attending no less than 5 different get-togethers with family and friends. We certainly get our socializing on.

For once, I don’t think I will be cooking for any one of them. (If I am, no one has told me yet, although they could very well be operating under the general assumption that, where meal-time events are involved, I tend to come bearing the fruits of my kitchen labor. I should probably hit the market tomorrow just in case.) But if I find out that someone would like me to contribute a dish, I would be delighted to throw together this version of bibimbap, mostly because it can be thrown together quite quickly while still delivering an unexpectedly flavorful result. Especially for something that is essentially a mixed veggies and rice salad.

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In my favorite Korean restaurants, bibimbap is served in an extremely hot stone bowl, coated with just a bit of sesame oil that causes the cooked rice to develop a delicious toasted crispiness around the edges. But the beauty of this dish is that everything can be prepared in advanced, and it will still function equally well at room temperature or slightly chilled, making it well-suited for potlucks and barbecues but more interesting than the starchy side dishes typical of those types of events.

This time around, I cooked up some brown rice, then tossed grated zucchini and carrots in toasted sesame oil for a 2-minute saute. Arrange the zucchini, carrots, cucumber, and kimchi (and meat, if you choose to use some – and it would be a wonderful use for leftovers from one of the inevitable barbecues happening this weekend) in colorful patches over the brown rice for a presentation that’s much more beautiful than the haphazard mess I threw down for an impromptu dinner. Plop a few fried eggs on top – one for each person.

But please, for the love of visual appeal, let guests individually douse their bibimbap in the spicy-sweet gochujang (Korean chili paste) for less of a bloody roadkill appearance than what I did here while under extreme duress due to threats coming from my growling tummy. (more…)

August 17, 2011

marinated roasted mushrooms and zucchini

I have noticed a lot of complaints lately on Twitter and the rest of the interweb – from foodies more fortunate than me, in that they actually have outdoor space – about overabundant zucchini and summer squash littering their gardens. And I have a solution: drop some off at my apartment. I would be ecstatic to help relieve the burden.


However, being mindful that some of these poor, unfortunate souls may not live in the Bay Area, I recommend roasting the prolific veggies (or grilling – for those living in places that actually have hot summer weather; not San Francisco). But don’t stop there. (more…)

August 4, 2011

tomato, summer squash and quinoa party

In the wake of last night’s employee fiesta and on the eve of the BlogHer ’11 Conference in San Diego, I thought it only appropriate to commemorate my first annual conference with another, seasonal kind of party: a tomato party.

Tomatoes are perhaps the single piece of produce whose season I most look forward to. So when I came across Yottam Ottolenghi’s tomato party recipe in Plenty, I felt inspired.

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This dish highlights tomatoes in all their glory, from the gorgeous variety of bright red, yellow and green colors to the wide range of raw, slow-roasted, and partially-roasted flavors. It truly is a tomato celebration.

But for me, a cheese-less tomato gathering is akin to a cocktail-less dinner party. Something had to be done to liven the mood. (more…)

November 21, 2010

summer squash gratin with cheesy herb bechamel

Consider this an ode to the other squash. The quickly forgotten summer squash, often left behind at this time of year as people, including me, find themselves lured toward the oranger, more festive squashes of autumn. But these bright green and yellow varieties want you to know that they, too, can make delicious fall and winter food fare.

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Unlike the dishes of summers past, where these bright baby squash were grilled, sauteed or roasted with salt, pepper, a little butter, and a sprinkling of lemon juice, this summer squash gratin is anything but summery. It’s hearty, rich, and creamy, but, despite the cream sauce, it doesn’t leave you feeling weighed down. (more…)

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