Monday, February 7, 2011
Today I'm using two of the easiest east-west ingredients to work with—and they work really well together: Tofu and zucchini. I grew up eating tofu in stir fries and salads and discovered it truly is nature's vegetarian meat. Zucchini requires very little prep and it's almost as versatile as tofu. You'll see what I mean in today's recipe.
1 medium yellow onion, 1/4-inch dice
1 tablespoon minced ginger
1 large red jalapeno, minced
1 tablespoon sambal
1 bunch scallions sliced thinly, white and green separated
1 medium zucchini, 1/2-inch dice
2 packages silken tofu, 1/2-inch dice
1 pound dark meat ground chicken
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Canola oil to cook
House rice (brown/white rice combo)
In a hot wok coated with oil over high heat, stir-fry the chicken, season and cook through. Remove chicken to a plate. Add more oil and stir-fry the onion, ginger, jalapeno, sambal and scallion whites for 2 minutes. Add zucchini, season, and stir-fry for 2 minutes.
Add the tofu, gently stirring/flipping, taking care not to break up the pieces, then add chicken and naturally brewed soy sauce. Serve family style with house rice, garnish with scallion greens.
Qupe Chardonnay 2006 "Bien Nacido - Y Block" Qupe Chardonnay
-- from Santa Maria Valley, Santa Barbara County, California
Taste: From a cool vintage, therefore flavor is leaning more towards citrus and minerality. Feels firm in the mouth
Aroma: Honey and toasted oak with a slight bit of earthiness
—grapes are whole cluster pressed
—aged in French oak
Tuesday, August 24, 2010
You know how I feel about the magnificent soy bean, but apparently I'm not alone. Americans are ordering edamame by the bushel at Japanese restaurants across the country. So today I'm pairing this ubiquitous bean with a western product we've fallen hard for, olive oil. Today they'll make beautiful music together in my All-In-One Olive Oil Poached Salmon with Edamames.
4 pieces center-cut salmon, pin bones and skin removed
3 shallots, sliced
2-3 stalks tarragon, leaves ripped
2 cups peeled edamames
Sea salt to season
Coarsely ground black pepper
Extra virgin olive oil to cook
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes. Place all in baking dish, add edamames and cover with olive oil. Cover in foil and place in cold oven. Set oven to 250 degrees. When temperature has been reached, go for internal temperature of 115 degrees, which should take about 30-35 minutes. Serve immediately.
Condesa de Leganza Crianza
—La Mancha, Spain
Taste: Round, expressive ripe fruit with fine tannins and a soft dryness; well-defined flavor with an elegant finish.
Aroma: Complex, voluptuous, soft
—The estate of Los Trenzones is located in the area of Quintanar de la Orden, 2,500 feet above sea level, in the southwest corner of central Spain's La Mancha region
Tuesday, August 3, 2010
3 pounds winter squash, such as butternut, buttercup or acorn squash
tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 to 3 tablespoons butter, for the baking sheet
To serve (optional)
1 to 2 tablespoons Balsamic reduction for "Drizzling" (see recipe below)
Preheat the oven to 400°.
Cut the squash in half through the stem and blossom ends. Scoop out all the seeds and fibers so the flesh is clean. Place each half cut side down and, with a sharp chef's knife, cut straight across to trim the ends of the squash. Then cut the squash into even slices (cutting cross-wise) or wedges (cutting lengthwise)—all about 2-inches thick at the widest part.
Remove the peel from the squash slices with a sharp vegetable peeler or paring knife. (With acorn squash, strip off the peel just from the top of the ridges; this will help the pieces cook faster and creates a decorative striped look.)
Pile the squash in a mixing bowl, drizzle the oil and sprinkle the salt over the pile and toss to coat the slices with the seasonings. Spread the butter on a large baking sheet (or line it with a non-stick silicon sheet.). Lay the slices flat on the sheet with plenty of space between them for even caramelization.
Bake about 20 minutes then flip the pieces over; bake for another 20 to 25 minutes, until they are tender all the way through (poke with a fork to check) and nicely caramelized on the edges.
Serve hot, piling up the squash pieces on top of a pool of Orange Sauce; drizzle Balsamic reduction in thin streaks all over the top. The squash is also delicious with just one of the sauces or with only a final drizzle of good olive oil and another sprinkle of salt before serving by itself!
Friday, August 17, 2012
By Kara Miller | Friday, June 22, 2012
The locavore movement is increasingly powerful — but one author says the movement is not nearly diverse enough and excludes some of the very people who most need healthy, affordable food.
We look at eating local — from a radically different perspective.
Thursday, March 29, 2012