Text 30822, 100 rader
Skriven 2009-11-08 07:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: unpleasant things 353
=============================
 >  > Broccoli almost cries out for sherry or white wine in the cooking.
 >  CS> That seems very odd to me.
 > Not surprising given your past history. Someday we will
 > do the demo.
 CS> whimper, will taste.

Oh ye of little faith.

 >  CS> Because of the 'Parent Rule' alot of houses are out trick or treating
 >  CS> instead of passing out candy it seems?
 > Now there's an excuse.
 CS> Might be!  They have strong rules here about it.  Sadly it's seeming
 CS> to wreak the holiday so far.

So have the even sides of the street go out from 6 to 7 and serve
from 7 to 8 or something like that, with the odd sides doing the
reverse.

 CS> Meantime, I had my first personal civilian doc experience.

The unhappy confluence of government and health care. The only
thing worse is unhappy confluence of insurance companies and
health care. I think the future is inevitable, though, because
of the past intransigeances of all parties.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Grilled Tofu with Sesame Buckwheat Noodles & Ginger Veggies
 Categories: Chinese, Vegetarian, Pasta
   Servings:  6

    1/2 c  Peanut oil
    1/2 c  Sesame oil
    1/2 c  Red wine
    1/4 c  Mushroom soy sauce
    1/4 c  Black vinegar
      6    Cloves garlic, minced
      1 ts Chinese five-spice powder

  A beautifully compose plate with many flavors and colors.  Each component
  is placed on the plate separately, making three little groupings of bright
  and exciting tastes.  The noodles and tofu can be made ahead, held at room
  temperature for an hour or so, leaving only the vegetables to be sauteed at
  the last minute.

  GRILLED TOFU MARINADE 4 "blocks" firm tofu

  Combine the marinade ingredients in a large bowl.  Add the pieces of tofu
  and cover with the marinade.  Let sit for 6 to 8 hours in the refrigerator
  or 3 hours at room temperature.

  Prepare charcoal grill.

  Remove the tofu from the marinade and drain slightly.  Cook over med-hot
  red coals, basting frequently with the marinade.  "Score" the tofu on both
  sides making a cross-hatch pattern.  Cook until golden brown, about 5 to 8
  minutes on each side.  Remove from the grill and set aside.

  SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced 4 cloves garlic,
  minced 3 Tbs miso, red or white 3" piece ginger, peeled and minced 2
  jalapeno peppers, minced 1/2 c sesame oil 1/2 c peanut oil 1/4 c seasoned
  rice wine vinegar 2 Tbs sherry vinegar 3 Tbs soy sauce salt and pepper to
  taste

  1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat noodles

  Combine the sauce ingredients in a large bowl.  Add half the sesame seeds,
  mix well.  Cook the noodles in salted boiling water until al dente; drain.
  Add the warm noodles to the sauce, toss and let sit for about 20 minutes.
  Taste and adjust seasonings.

  GINGER MIXED VEGETABLES

  1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 c peanut oil 6
  or 8 shiitake mushrooms, sliced 1/4" wide small handful snow peas, trimmed
  and strings removed 5" piece ginger, peeled and sliced very thin 1 head
  broccoli flowerets only, blanched 2 carrots, slivered and blanched splash
  of dry sherry salt and pepper, to taste cilantro sprigs for garnish

  To prepare the vegetables, saute the onion and garlic in some peanut oil
  over high heat until onion is tender, but not soft or translucent.  Add the
  mushrooms, snow peas, and ginger.  Cook over high heat, stirring constantly
  until the mushrooms are tender.  Add the broccoli, carrots and sherry, cook
  for 1 more minutes and season with salt and pepper.

  To assemble:  Cut the tofu into slices about 1/8" thick.  On each plate,
  arrange 3 or 4 pieces of tofu overlapping each other.  Spoon some of the
  noodles onto each plate and finish with the vegetables.  The tofu and
  noodles are served at room temperature and the vegetables are served hot.
  Garnish with a sprig of cilantro.

  From "Glories of the Vegetarian Table" by Janet Hazen.

  Posted by Theresa Merkling.

MMMMM

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