February 28, 2010

links: recipes

Our meals this week were all inspired by recipes/articles I found on the internet. I thought I'd pass along links to the best of the bunch.
  • Rasa Malaysia's steamed tofu. Quick and satisfying. My meatless take: Steam a slab of soft tofu (5 minutes). Next, saute chopped ginger, chopped garlic, sliced birds eye chiles, a big handful of sliced shitakes, and half a bunch of chopped scallions. A splash of soy, a splash of oyster sauce, some water, and a bit of cornstarch to thicken the sauce. We ate this with steamed rice and a mess of stir-fried green beans.
  • THE best spiced cauliflower dish I've ever made (and, believe me, I've made a lot). This had great flavor and texture. I omitted the potatoes, cut back on the oil to compensate, and it was excellent - the first time in history that Mark fought me for the last bite of cauliflower. We ate this with whole wheat chapatis, lime pickle, kidney bean curry, and cilantro raita.
  • I read an article in which Rick Bayless talked about how well lime and cilantro complement salmon. I have been using his cilantro-lime vinaigrette to dress salads for forever but, once I read that, I couldn't stop thinking about how good it would taste drizzled over Alaskan sockeye salmon filets! Well, Rick was right. (He usually is.) I also learned you can make decent quinoa using a rice cooker. 1/2 cup quinoa: 1 cup water.
  • Korean vegetable pancakes. Packed with vegetables (shitakes/scallions/onions/jalapenos/grated carrot/grated zucchini), these made a nice Sunday lunch along with a salad and some kimchi. Sort of like a Korean frittata.
  • I made ricotta on Saturday (using this excellent Serious Eats recipe). Then, Mark and I made lemon ricotta pancakes while we were watching the Olympics. Deelicious. Light and fluffy from the whipped egg whites, with slightly crisp edges and a wonderfully creamy interior. Instead of topping these with lemon curd, I added the zest of a lemon to the batter and topped them with warm blueberry sauce.

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