Adventures in Cooking

Monday, January 26, 2004

Tofu and Mushroom Piccata

People! Make this! As soon as possible!

I made this tonight and served it over some rice. It was divine.

Sunday, January 25, 2004

Birthday Chips

Make a nice big batch of chips (or wedges).

Serve with sour cream and thai sweet chili sauce.

Feel absolutely no guilt, it is your birthday afterall!

(King cake and earl grey tea for desert entirely optional, but highly recommended.)

Saturday, January 24, 2004

Rigati with calabacita and cilantro pesto

For the pesto:
Throw some cilantro, walnuts, garlic, olive oil, and salt into the processor (sorry, but I just kind of threw in as I saw fit). Give it a couple whirls until processed but still chunky.

Serve tossed through warm rigati (or any long pasta) and sauteed calabitas- diced (or you can use courgettes.)

Quick and tasty. (For cilantro haters out there, I think it would also be great with flat-leaf parsley and tarragon).

Thursday, January 22, 2004

All I want for my birthday...

Is a big bowl of curry laksa.

Tuesday, January 20, 2004

Golden Pillows of Tofu Goodness

Super super super yum!

Press a block of firm tofu between two plates. Cut into generous cubes. Dredge in corn flour and fry in hot oil. Drain well.

Serve prettily on a plate with and drizzle generously with home-made salsa roja.

Tuesday, January 06, 2004

Risotto with Oven Roasted Romas and Courgettes

Select a couple of your ripest roma tomatoes and chop roughly into quarters (or so). Take three perfectly gorgeous baby courgettes and chop them as well. Place them in a terracotta baking dish, drizzle with olive oil, and sprinkle generously with kosher salt and pepper. Throw them in a medium oven (350-375 ish), and go jump in the shower.

After your shower (and shaking off the stress from the last few days) spend some time with your husband agonizing whether or not he should tell you what he got you for your birthday (which is still a few weeks away), and then in the end make sure you both cave and celebrate early with him showing you the most perfect cast iron tea kettle and slection of teas he ordered earlier in the day.

Saute one finely diced onion in some butter and add a cup of arborio rice. Stir until the rice is nice and coated, and then slowly start adding some vegetable broth. Add one ladle-full at a time, and stir until rice has absorbed broth. Then add another. Keep going until the risotto is nicely al dente. Season with a bit of salt and pepper if you'd like. Take the rice off the heat and add a half-cup of finely choppped green herbs (whatever you have laying around, tonight it was basil and flat-leaf parsley). Spoon into generous sized bowls, grate some parmesan onto the risotto and add some of your now roasted veggies.

Yummmmmmmmmmmmm.

YUM: Cheese and Green Chile Tamales

I will be making these this weekend!