4.25.2012

Stir-Fried Tofu with Shiitake

Stir-Fried Tofu with Shiitake

I was lucky to find some fresh shiitake mushrooms at the organic grocery store the other day and this was the first recipe that turned up while browsing through my cookbooks.

Stir-Fried Tofu with Shiitake

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

200 g tofu, cut into 1/2-inch dice
3 Tbsp neutral oil
1 onion, cut into half-moon slices
about 200 g fresh shiitake mushrooms, stems removed, sliced
1 garlic clove, minced
1 Tbsp ginger, grated
1/4 cup Shaoxing wine
1/3 cup vegetable stock or water
2 Tbsp soy sauce
1 bunch scallions, sliced

Method:

In a skillet, heat 1 Tbsp of oil and fry the onion over medium-high heat until nicely browned, about 5 minutes. Remove from the skillet and set aside. Heat 1 Tbsp of oil and fry the mushrooms until evenly browned and tender. Remove from the skillet and set aside. Heat the remaining oil and fry the tofu until nicely browned, a couple of minutes. Add the garlic and ginger and fry until fragrant. Add the wine and stock and reduce by half. Return the onion and mushrooms to the pan and let heat through. Add the soy sauce and the scallions and fry briefly until the scallions take on a glossy sheen. Serve on rice.


4.22.2012

Carrot Soup

Carrot Soup

A soup which politely brings her own stock. :)

Carrot Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

stock

carrot peels and tops
1/2 onion, sliced
thyme and parsley sprigs
1 bay leaf
salt

soup

1 Tbsp olive oil
1 onion, sliced
1 pound carrots, sliced
1 garlic clove, minced
1 Tbsp parsley, chopped
1/2 cup rice
apple cider vinegar
salt and pepper

Method:

Let the stock ingredients simmer for about 30 minutes in 5 cups water. Remove from the heat and set aside.

In a soup pot, heat the oil and fry the onion and carrots for a couple of minutes. Add the garlic, parsley and rice and fry until fragrant. Add 1/2 cup of water and cook for 5 minutes with a lid on. Strain the stock into the pot and simmer for about 20 minutes until the carrots are tender. Purée the soup with an immersion blender, add vinegar, salt and pepper to taste.

4.18.2012

Pasta with Radish Pesto

Pasta with Radish Pesto

You don't have to use basil to make a delicious green pesto. :)

Pasta with Radish Pesto

Adapted from Kochen fast ohne Geld by Hans Gerlach

Ingredients:

1 bunch radishes, cut into half-moon slices, leaves set aside
1 bunch spring onions, white parts only, sliced
1 pound dried pasta
salt and pepper

3 Tbsp nuts (pine, cashew, peanut are all fine)
leaves of 1 bunch of radishes, washed and drained
1 clove garlic
2 Tbsp lemon juice
2 Tbsp neutral oil
1-2 chiles

2 Tbsp olive oil

Roast the nuts in a dry pan until fragrant, set aside. Cut the radish leaves and the chile into rough chunks. Transfer to a mortar or food processor, add the rest of the ingredients and purée into a fine paste. (When using a food processor, you might need to add 1-2 Tbsp water to aid the mixing process.) Add salt and pepper to taste.
Cook the pasta until al dente. Meanwhile, fry the radishes and spring onions in a little olive oil. Toss the cooked pasta with the pesto and the vegetables and serve with grated parmesan.

4.15.2012

Green Cabbage Soup

Green Cabbage Soup

Spring is here but it will take just a little more time until the fresh produce appears at the farmers' market.

Green Cabbage Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

1 small green cabbage
2 Tbsp butter
1 large leek, thinly sliced
2 medium potatoes, coarsely diced
salt and pepper
yoghurt and parsley for garnish

Method:

Cut the cabbage into quarters, remove the cores and cut into thin slices. Boil the cabbage for about 1 minute, then drain and set aside.

In a soup pot, melt the butter and briefly fry the leek and potato. Add the cabbage, 1 tsp salt and 5 cups of water. Bring to the boil and simmer on low heat for about 20 minutes until the potato is tender. Serve with yoghurt and parsley.

4.04.2012

Tofu with Spicy Tomato Sauce

Tofu with Spicy Tomato Sauce

A quick tofu dish for those days when you didn't get around to go to the farmer's market.


Tofu with Spicy Tomato Sauce

Adapted from Annemarie Wildeisen's kochen 3/2011

Ingredients:

200 g tofu, diced

2 Tbsp lime juice
4 Tbsp rice wine
1 tsp turmeric
salt and black pepper

1 onion, diced
2 cloves garlic, minced
50 g ginger, minced
2 Tbsp neutral oil
1 Tbsp black mustard seeds
1 can (400 g) diced tomatoes
pinch of chile powder
1/2 Tbsp honey

Method:

In a shallow dish, mix together the lime juice, rice wine, turmeric and salt and black pepper. Add the tofu and marinate, covered, in the refrigerator for at least an hour or overnight.

In a skillet, heat the oil and roast the mustard seeds until fragrant. Add the onion and fry on medium-low heat until translucent. Add all of the remaining ingredients, let come to the boil and simmer for about 5 minutes until slightly thickened. Add the tofu and some or all of the marinade and let heat through. Serve on rice.

4.01.2012

Pastitsio

Pastitsio

IHCC Tessa Kiros ButtonSix months have flown by and it's time for the Thank you-potluck with Tessa Kiros. I chose a slightly more elaborate recipe and made pastitsio. The cinnamon in the bechamel nicely complements the meat sauce.

Pastitsio

Adapted from Griechenland in meiner Küche / Food from many Greek Kitchens by Tessa Kiros

Ingredients:

250 g macaroni

Meat Sauce

3 Tbsp olive oil
2 red onions, diced
500 g minced meat (1:1, beef-pork)
2 cloves garlic, minced
2 cloves
2 grains allspice
1 glas red wine
400 g diced tomato
1 Tbsp tomato paste
salt and pepper

Bechamel

500 ml milk
dash of ground cinnamon
60 g butter
60 g flour
1 egg
salt and pepper

Method:

Meat Sauce

In a skillet, heat the oil, add onions and minced meat and fry until the meat forms little crumbs. Add garlic, cloves and allspice and fry until fragrant. Add the wine and let the alcohol cook off. Add tomatoes, tomato paste and a dash of salt and pepper. Add 500 ml water and let simmer on low heat for about 45 minutes until the liquid is considerably reduced. Add salt and pepper to taste and set aside.

Cook the pasta until al dente. Drain well and transfer to an oven-proof dish. Press down on the pasta to reduce any air pockets.

Preheat the oven to 180°C.

Bechamel Sauce

In a pot, gently heat the milk and cinnamon. In a wide casserole, heat the butter and stir in the flour in small batches until it turns into a smooth paste. Stir in the warmed milk in small batches until the desired consistency. Break the egg into a cup, add a laddle of the bechamel to temper the egg and return the mixture to the bechamel. Add salt and pepper to taste.

Spread the meat sauce over the macaroni, pour the bechamel on top. Bake for about 35 to 40 minutes until the bechamel is nicely browned. Remove from the oven and let cool for about 45 minutes before serving.