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Panfried Tofu with Sesame Cress Raab
Panfried Tofu with Sesame Cress Raab
Here's a terrific sounding tofu and raab recipe adapted from the Gourmet Cookbook edited by Ruth Reichl. Feel free to mix in other greens, such as mizuna, mustard, etc. Serves 2 as a main course, easily doubles.
1 TB sesame seeds
2 tsp grated fresh ginger
1 glove garlic minced
1/4 c orange juice
2 TB soy sauce
2 tsp toasted sesame oil
1 block tofu
2 1/2 TB oil
1 bunch cress raab, coarsely chopped
2 tsp honey
Toast sesame seeds in a dry skillet until golden brown. Set aside.
Combine ginger, garlic, orange juice, soy sauce and sesame oil in a sauce pan. Simmer gently for 1 minute.
Place tofu on a clean towel, cover with another, and press gently but firmly to remove excess moisture. Cut into 1/2 inch thick slices along the short end. Heat 1 TB oil in a skillet over medium high heat. Brown tofu on both sides, about 6 to 8 minutes. Transfer to a plate. Heat remaining 1 1/2 TB oil in same skillet add cress raab and honey, saute until cress is crisp tender, tossing frequently.
Transfer cress raab to plates, arrange tofu slices on top, drizzle with sauce and sprinkle with toasted sesame seeds.
Miso Roasted Root Vegetables
Miso Roasted Root Vegetables
Mark Bittman's book, How to Cook Everything Vegetarian, has a lot of good information about miso, as well as suggested recipes. Although he extols the health benefits of uncooked miso, his book also includes a few recipes where the miso gets some heat. The recipe for the Miso glaze below is adapted from one of them. You can also use the glaze when grilling vegetables or tofu. The roasted vegetables would make a great side dish for the tofu recipe below. Leftovers can be brought to room temperature and tossed with mesclun and Asian dressing and garnished with chopped dulse for a light salad supper.
1/2 cup miso
1/4 cup honey
1 clove minced garlic
1 hot pepper minced, or 1/4 tsp cayenne pepper (optional)
2 TB sunflower oil
4 lbs mixed root vegetables, such as turnips, rutabagas and beets
salt to taste
Preheat oven to 375F.
Whisk together glaze ingredients, miso through sunflower oil. Heat slightly if your honey has crystallized and the mixture is too thick. Peel, slice and chop vegetables into 1/2 pieces. Toss veggies with glaze on a cookie sheet. Sprinkle with salt. Roast in the oven for 45 to 60 minutes, tossing every 15 minutes, until vegetables are caramelized on the outside and soft on the inside. Serve hot or at room temperature.
Simple Tomato Garlic Sauce
Simple Tomato Garlic Sauce
Heather is all about grilling this time of year, and often makes a grilled pizza. You can make dough, or buy it, or use a tortilla, or a flatbread. If you have one, a grilling tray is handy. When Heather uses fresh dough, she par bakes the crust on her grill tray before adding the sauce and other toppings. Otherwise it's difficult to slide the fully loaded raw pizza onto the grill! Try adding some of this week's mozzarella, greens, sliced baby leeks, fresh herbs, crumbled bacon, etc. Be creative!
5 large frozen tomatoes
6 cloves garlic, minced
2 tbsp oil
pinch salt
Run frozen tomatoes under warm water to remove skins. Set aside in a bowl. Saute the garlic in oil until just turning golden. Add the tomatoes and crush them as they thaw. Add a bit a of salt and cook until the tomatoes are saucy and not too watery.
Spanish Tortilla with Potatoes and Greens
Spanish Tortilla with Potatoes and Greens
This is like a frittata, but with a potato base. Heather often makes this quick dish for supper and eats leftovers for breakfast. She likes to serve it with fresh minced cilantro and salsa. Serves 6.
1 lb. potatoes, cut into 1/4 slices
1/4 cup olive oil
1 onion or 4 scallions, chopped
1 1/2 tsp salt
1 lb. greens
5 eggs
1 cup milk
grated cheese
minced fresh cilantro
Butter or oil a deep dish pie plate. Heat 2 tablespoons oil in a wide skillet over medium heat. Cook potatoes in a couple of batches until nearly tender and browning, using more oil as needed. Layer into to pie plate. Heat remaining oil and saute onion. Add greens and briefly saute, seasoned with a bit of salt. Spread on top of potatoes.
Beat the eggs with milk, season with salt and pepper. Pour over the potatoes and greens. Sprinkle with cheese if desired. Bake until just set in the center, about 30 minutes.
Alternately, you can cook this on top of the stove by cooking the greens first and removing. Then cook the potatoes, top with the greens and pour in the eggs. Reduce heat and cover. When nearly set, run it under the broiler until golden and eggs are cooked through.
Avgolemono
Avgolemono
A Greek sauce similar to Hollandaise, but lighter and brothier. This is lovely with crepes stuffed with sauteed greens, or over fresh asparagus, grilled chicken or fish. Sprinkle on some minced chives or scallions and you have an elegant dish! Makes 2 1/2 cups.
2 cups chicken broth
3 eggs
1 egg white
1/4 cup lemon juice
1/2 teaspoon salt
Set up a pan of water for a double boiler with a metal bowl that will fit on top. Bring water to a simmer.
Bring broth to a boil and keep warm, but not boiling.
Combine eggs, egg white, lemon juice and salt in the metal mixing bowl, off the heat. Beat 3 minutes until frothy. Add one cup hot broth while beating. Stir in the second cup of broth and set over the pan of simmering water. Whisk continuously until slightly thickened about 10 minutes. Serve immediately.
Stir-Fried Spring Vegetables
Stir-Fried Spring Vegetables
This is based on a recipe from “A Year in a Vegetarian Kitchen†by Jack Bishop. It is one of my vegetarian friend's favorite cookbooks. Serve over white rice or cooked barley. Serves 4.
3/4 ounce dried shiitake mushrooms
2 cups boiling water
4 medium scallions, all but the dark green parts, thinly sliced
4 medium garlic cloves, minced
1 TB ginger root, minced
1/2 tsp hot pepper flakes
3 TB soy sauce
2 TB rice vinegar
2 tsp cornstarch
3 TB cooking oil
5 oz fresh shiitake or oyster mushrooms, sliced
1/4 tsp salt
1 large (or 2 small) head pac choi, chopped
3 medium parsnips (about 12 ounces), peeled, quartered, cored, and cut into 3/4†dice
3 medium carrots (about 8 ounces), peeled and sliced
2 TB minced fresh cilantro leaves
Place the dried mushrooms in a bowl and cover with the boiling water. Let soak 15 minutes. Finely chop the mushroom caps (discard the stems), and add to a bowl along with the scallions, garlic, ginger and pepper flakes. Pour the soaking liquid through a strainer lined with a paper towel into a measuring cup. Whisk the soy sauce, rice vinegar and cornstarch into the strained liquid until smooth.
Heat 1 tablespoons of the oil in a large non-stick skillet over high heat until shimmering. Add the fresh mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until nicely browned, about 6 minutes. Scrape the mushrooms into a bowl.
Add another tablespoon of oil to the hot pan and sauté the choi until crisp-tender, about 3 minutes. Remove and reserve with the mushrooms.
Heat the remaining 1 tablespoon of oil in the empty pan. Add the parsnips and carrots and cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in the rehydrated mushroom mixture and cook, stirring constantly, until aromatic, about 1 minute.
Add the soy sauce mixture to the pan and bring to a boil. Reduce the heat, cover, and simmer until the root vegetables are tender but not mushy, 6 to 8 minutes. Return the browned mushrooms to the pan and cook just until heated through, about 1 minute. Stir in the cilantro, adjust the seasonings, adding salt to taste and serve.
Squash Bread
Squash Bread
Without bread in the share this week, it seemed natural to include a homemade version, even if it is a quick bread. Serve a piece of this pumpkin-inspired bread alongside sliced apples and a wedge of brie.
2 1/2 cups maple or white sugar
2 sticks butter, melted and cooled
3 large eggs
2 cups squash puree
2 cups whole wheat pastry flour
1 cup all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Whisk sugar and melted butter in large bowl to blend. Mix in eggs and pumpkin. Whisk together flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Chilean Bean Stew
Chilean Bean Stew
From the Moosewood New Classics cookbook. Here's a recipe for a traditional summertime stew from Chile. According to the Moosewood cookbook it's traditionally made with fresh corn and fresh shelled red or white beans.
2 tbsp oil
2 c chopped onion
4 cloves garlic, minced
salt
black pepper
red pepper flakes
1 quart squash puree
vegetable broth or chicken broth as needed.
3 c corn kernels
3 c pinto beans, cooked
1/2 c chopped basil
grated cheddar cheese
Heat oil in a soup pot and saute onion and garlic. Season with salt, pepper and red pepper to taste. Saute until onion is golden and fragrant. Stir in the squash and thin to desired consistency with broth. Add in the beans and corn and bring to a simmer. Taste for salt & pepper. Mix in the basil and serve with a sprinkle of grated cheddar.
Warm Mixed Greens
Warm Mixed Greens
You can make this recipe with the loose braising greens in your bag, or chop the red streaks and/or beet greens. Adapted from Food and Wine. Serves 4.
3 tablespoons unsalted butter
2 tablespoons sunflower or extra-virgin olive oil
2 pounds braising greens
2 tablespoons water
salt and freshly ground pepper to taste
In a large heavy saucepan, melt the butter in the oil. Add the greens and water and season with salt and pepper. Cover and cook over high heat until wilted and tender, 2 to 3 minutes. Drain and serve.
Raw Beet and Apple Tabbouleh
Raw Beet and Apple Tabbouleh
Adapted from epicurious.com. Serves 4 as an appetizer.
2 cups cooked barley or mixed cracked grains
2 small red beets
1 apple
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil or sunflower oil
1 1/2 tablespoons fresh lemon juice
Peel beets. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.
Toss beets, apple, and about 1/4 cup dressing with barley or grains to combine. Serve tabbouleh with remaining dressing on the side.
