BITCHLOVE

The Kitchen

Bar food

Everything here is a real recipe with real temperatures. Nothing needs a restaurant kitchen — a pan, an oven, and something to drink while you wait.

2 showing · 444 plates · 15 drinks

vegan 73 vegetarian 36
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🥦

Buffalo Cauliflower Wings VEGAN

Cauliflower has spent years pretending to be other food. This is the one time it earns it. Craggy panko crust, vegan butter and cayenne, celery on the side because that is the rule.

45 min 4 as a bar snack ▲▲ fair
Make it

You need

  • 1 large cauliflower (about 2 lb), cut into 1.5-inch florets
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 cup unsweetened plain soy milk, plus 1/2 cup cold water
  • 2 cups panko breadcrumbs (read the label - some brands carry milk powder or whey)
  • Neutral oil for deep frying (about 6 cups)
  • 2/3 cup cayenne hot sauce (Frank's RedHot or similar - vegan)
  • 4 tbsp vegan butter
  • 1 tbsp maple syrup
  • 1 tsp cider vinegar
  • 4 celery ribs, cut into batons, and 1/2 cup vegan ranch, to serve

Method

  1. Cut the cauliflower into 1.5-inch florets, each with one flat side. Spread on a tray, leave uncovered 20 minutes, then pat dry with a towel.
  2. Whisk the flour, cornstarch, garlic powder, smoked paprika, salt and pepper. Pour in the soy milk and cold water and whisk to the thickness of heavy cream. Rest 10 minutes.
  3. Heat 3 inches of neutral oil to 350F in a heavy pot. Set a wire rack over a tray.
  4. Dip a floret in the batter, let it drip for 3 seconds, then press it into the panko on all sides. Coat only as many as will fit one batch.
  5. Fry 6 to 8 pieces at a time for 5 to 6 minutes, until deep gold and a skewer meets slight resistance in the stem. Drain on the rack and salt immediately. Bring the oil back to 350F between batches.
  6. Melt the vegan butter over low heat, then whisk in the hot sauce, maple syrup and vinegar until glossy. Do not let it boil or it splits.
  7. Toss the wings through the sauce in a wide bowl, 4 or 5 at a time, and serve within two minutes with the celery and vegan ranch.

From behind the bar: Cauliflower is full of water. Let the cut florets sit out 20 minutes and pat them dry - wet florets steam inside the crust and go limp before they reach the sauce.

🍄

BBQ Oyster Mushroom Wings VEGAN

Oyster mushrooms tear into shreds that fry up like something with bones in it. We are not saying it is chicken. We are saying nobody at the table asked.

50 min 3 to 4 ▲ fair
Make it

You need

  • 1 lb oyster mushroom clusters
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp fine salt
  • 1 tsp black pepper
  • 1 cup unsweetened plain soy or oat milk
  • 2 tsp cider vinegar
  • 1 tbsp cayenne hot sauce (vegan)
  • Neutral oil for deep frying (about 6 cups)
  • BBQ sauce: 3/4 cup ketchup, 3 tbsp molasses, 2 tbsp cider vinegar, 1 tbsp yellow mustard, 1 tbsp soy sauce, 2 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp black pepper
  • Or 1 cup store-bought BBQ sauce - read the label for honey and for Worcestershire sauce, which is usually made with anchovy

Method

  1. Tear the clusters along the grain into palm-size pieces, leaving the stems attached so they hold together in the oil. Never use a knife.
  2. Lay the pieces in a single layer between two towel-lined trays, weight them with a skillet and press 10 minutes. That water is the enemy of crust.
  3. Stir the vinegar into the plant milk and leave 5 minutes to thicken, then whisk in the hot sauce. In a second bowl combine the flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper.
  4. Simmer all the BBQ sauce ingredients in a small pan over low heat for 10 minutes, until it coats the back of a spoon. Keep it warm.
  5. Heat 3 inches of oil to 350F. Dredge each piece dry, then wet, then dry again, pressing the second dry coat hard so it clumps. The clumps are the crunch.
  6. Fry in batches of 4 or 5 for 4 to 5 minutes, until deep brown and rigid. Drain on a rack and salt while hot.
  7. Brush the wings with the warm BBQ sauce rather than dunking them, and put the rest in a bowl for dipping.

From behind the bar: Tear, never cut. A knife gives you flat mushroom steaks. Torn edges catch the batter and fry into the frilly bits everyone fights over.