two recipes
Jan. 25th, 2006 07:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
saint_monkeyRoasted Potato Salad
This is a "heavy" salad, like many salads we make, it isn't a "side" but the whole meal. Two bowls should fill anyone.
Preheat the oven to 450 degrees F, (230 degrees C, gas mark....er.... 8)
About two pounds of "waxy" potatoes, (My favorite is the Yukon Gold variety,) washed and cubed.
3 cloves garlic, minced
2 tablespoons fresh herbs, finely chopped. (I used oregano, but I would like to have used rosemary.)
Salt, pepper, enough olive oil to keep everything from sticking, lemon or lime juice to taste
Toss all of this, place it on a cookie sheet or a casserole large enough to hold it, cover with foil and put in the oven for 35 minutes covered, then 35 uncovered, or until potato is done. Take out and set aside. We want them to get semi-warm, but not still be blazing hot.
Make a salad of your favorite greens, about a small to medium head of lettuce worth.
Make the dressing.
3 Tablespoons Lime juice
3 Tablespoons olive oil
1 teaspoon yellow miso
1/2 teaspoon honey (more to taste.)
1 clove crushed garlic
Wisk all of that except the oil till combined, then briskly wisk and gradually add the oil to make a rough emulsion. If it has trouble coming together, add a bit of mustard, it is an emulsifier.
Immediately prior to serving, Put the warm potatoes in your salad, top with the dressing, toss.
Finish with about an ounce or two of a very good blue cheese. I used Maytag blue, but point reyes blue would work as well. The warm potatoes will melt the cheese slightly, this will mix with the dressing and coat the salad. This was a very good salad.
Red Tofu Marinade
1/2 teaspoon ground cinnamon
1/2 teaspoon garam masala
7 allspice berries
5 to 10 peppercorns
1/2 teaspoon paprika
pinch of salt
1/8 teaspoon ginger
Grind this in a mortar until it is a powder
Add
1 tablespoon lime juice
3 tablespoons apricot or apple juice
1 teaspoon (or more) pomegranate molasses
2 teaspoons soy sauce
Take a pound of firm tofu, slice into quarters and drain or press out liquid gently. (I line a collander with paper towels, then place the tofu in it, and cover with another paper towl, then I set a heavy glass mixing bowl on top of it and go about prepping other things for a while. After 5 or 10 minutes, the bowl has gently pressed out the water. If you don't do this step, the marinade won't go into the tofu, because the tofu will be full of water already.)
pour marinade over tofu and let sit
(after say, 30 minutes, take the tofu out of the marinade and reserve the marinade,) cook the tofu on medium to medium-high heatin about two tablespoons of oil (use less if you can, say if you have a non-stick pan,) until browned. Turn the tofu once.
Add the reserved marinade, lower heat, and simmer until it becomes thicker
Serve with mashed potatoes and collards. This would probably work well with chicken too.
This is a "heavy" salad, like many salads we make, it isn't a "side" but the whole meal. Two bowls should fill anyone.
Preheat the oven to 450 degrees F, (230 degrees C, gas mark....er.... 8)
About two pounds of "waxy" potatoes, (My favorite is the Yukon Gold variety,) washed and cubed.
3 cloves garlic, minced
2 tablespoons fresh herbs, finely chopped. (I used oregano, but I would like to have used rosemary.)
Salt, pepper, enough olive oil to keep everything from sticking, lemon or lime juice to taste
Toss all of this, place it on a cookie sheet or a casserole large enough to hold it, cover with foil and put in the oven for 35 minutes covered, then 35 uncovered, or until potato is done. Take out and set aside. We want them to get semi-warm, but not still be blazing hot.
Make a salad of your favorite greens, about a small to medium head of lettuce worth.
Make the dressing.
3 Tablespoons Lime juice
3 Tablespoons olive oil
1 teaspoon yellow miso
1/2 teaspoon honey (more to taste.)
1 clove crushed garlic
Wisk all of that except the oil till combined, then briskly wisk and gradually add the oil to make a rough emulsion. If it has trouble coming together, add a bit of mustard, it is an emulsifier.
Immediately prior to serving, Put the warm potatoes in your salad, top with the dressing, toss.
Finish with about an ounce or two of a very good blue cheese. I used Maytag blue, but point reyes blue would work as well. The warm potatoes will melt the cheese slightly, this will mix with the dressing and coat the salad. This was a very good salad.
Red Tofu Marinade
1/2 teaspoon ground cinnamon
1/2 teaspoon garam masala
7 allspice berries
5 to 10 peppercorns
1/2 teaspoon paprika
pinch of salt
1/8 teaspoon ginger
Grind this in a mortar until it is a powder
Add
1 tablespoon lime juice
3 tablespoons apricot or apple juice
1 teaspoon (or more) pomegranate molasses
2 teaspoons soy sauce
Take a pound of firm tofu, slice into quarters and drain or press out liquid gently. (I line a collander with paper towels, then place the tofu in it, and cover with another paper towl, then I set a heavy glass mixing bowl on top of it and go about prepping other things for a while. After 5 or 10 minutes, the bowl has gently pressed out the water. If you don't do this step, the marinade won't go into the tofu, because the tofu will be full of water already.)
pour marinade over tofu and let sit
(after say, 30 minutes, take the tofu out of the marinade and reserve the marinade,) cook the tofu on medium to medium-high heatin about two tablespoons of oil (use less if you can, say if you have a non-stick pan,) until browned. Turn the tofu once.
Add the reserved marinade, lower heat, and simmer until it becomes thicker
Serve with mashed potatoes and collards. This would probably work well with chicken too.
