Spork or Foon?

Tofu Egg Rolls with Soy Mustard Dipping Sauce

So, I was in Trader Joe's and saw this broccoli/carrot slaw (no dressing). I was in Harris Teeter and saw egg roll wrappers. So I decided to go for it and try to make egg rolls.

So glad I did.

Ingredients:

3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon + 2 teaspoons agave nectar (substitute honey if you don't have any)
1 teaspoon oriental sesame oil
1 12-ounce package extra-firm tofu, drained, cut into 1/2" slices, patted dry
2 cups broccoli slaw (you can also use shaved cabbage)
3 green onions, sliced (I did not have any on me, so I substituted 1/4 cup yellow onions, sliced)
4 egg roll wrappers (I found these in the organic section of the supermarket)
1 tablespoon minced fresh ginger
Vegetable Oil for frying

Preparation:

Whisk soy sauce, rice vinegar, 1 tablespoon agave nectar, and 1 teaspoon sesame oil ingredients in medium bowl. Add tofu and stir to coat; let marinate for 1 hour (I marinated this overnight). Drain and reserve marinade in a small bowl. Whisk in mustard and 1/2 teaspoon nectar. Set aside.

Heat vegetable oil (I used PAM cooking spray) in a large nonstick skilled over medium high heat. Add tofu and saute` until golden, about 3 minutes. Add broccoli slaw, green onions, and ginger; stir fry for 5 minutes until broccoli slaw is slightly soft to the touch but still has some crunch.

Set egg roll wrappers on a flat work surface and spoon 2 tablespoons mixture in the center. Fold wrappers like and envelope and place them fold-side down until ready to cook. Heat vegetable oil to 350 degrees (again, I used PAM) and fry until golden brown, about 3 minutes. Serve warm with dipping sauce.

Note: If you choose to pan-sear the egg rolls in PAM, keep in mind that they will not have that crunchy texture that you would normally be used to. But they are still great nonetheless.

Mushroom Ragu with Shrimp

This is so good and simple. And it's great for low-carbers (AKA me) because it is so filling and has tons of veggies.  For carb addicts (AKA me), toss over macaroni (pasta, for you non-Italians). 

Adapted from The Art of Simple Food by Alice Waters

• 2 tbsp olive oil
• 1 large yellow onion, peeled and diced fine
• 1 large carrot, peeled and diced fine
• 2 celery stalks, diced fine
• salt
• 6 thyme sprigs, leaves picked from the stems
• 6 parsley sprigs, leaves only, chopped
• 1 bay leaf
• 1/2 cup diced tomatoes
• 2 pounds mushrooms (choose a mixture of two or three types)
• 1/2 cup cream or creme fraiche
• 1 cup chicken broth
• 1/2 cup spinach
• 1 cup cooked shrimp
• olive oil and butter for sauteing
• Parmesan cheese to sprinkle (optional)

Heat olive oil, onion, carrot, celery stalks (aka mirepoix) in a medium skillet until very tender.  When cooked through (with no crunch or little browning) add thyme, parsley, and bay leaf. Cook for 1 minute.  Add diced tomatoes and cook for five minutes.  Set aside

Clean dirt off of the mushrooms and cook until lightly browned in a little bit of olive oil and butter.  Saute each mushroom separately- they all cook differently!  Combine the mushrooms with the vegetables and herbs in the large skilled and add creme fraiche (or cream) and chicken broth (you can also substitute water.)  Add spinach (you can use whatever greens you like!) Bring to a simmer and cook for 15 minutes.  Add salt if needed.  Sprinkle with Parmesan cheese.

Even my dog wanted to go lo-carb for this one!

Mixed Berry Cobbler

First of all... I FORGOT MY CAMERA! I have the pictures to post, and I normally waste my company's time and money productively post on Tuesday mornings by posting whilst at work. I have become a stealth blogger at work.  I'm trying to use the excuse that becoming proficient in Web 2.0 platforms will increase productivy and branding in the marketplace (but I think we all know that is a big, fat lie because I work in marketing for a large commercial developer and we don't need branding in the blogosphere.  I'm just hoping for a good resume booster when I move back to NYC and shift gears to change industries. But that's another story.)

So, I'll post pictures later on this evening. So check back to see them! I figured out how to make them not blurry. Still not the best quality, but not blurry!

UPDATE: Photos are up!

ANYWAYS...So you know how I said with LaPalette's Strawberry Tart that I don't like Strawberries?  Well, I actually don't like any fruity filled desserts. That includes pies, tarts, cobblers... and I'm not sure what else falls into that cateogory.  But Our Sweet Life (with the cutest website ever) picked it out, and I was up and running!

I think I am a changed woman. 

I read a lot of the comments on the TWD site saying that the crust was very bland. So I upped the sugar from 3 tbsps to 1/3 of a cup and also added 1/2 tsp. of cinnamon.  Good thing, because I thought the crust was so good with the additions!

I used frozen mixed berries (I think next time I will go with fresh, but I was doing this last minute and just went to the supermarket instead of the farmers market) and mixed them with white and brown sugar, lemon zest (and a 2 tsp. lemon juice) agave nectar, cornstarrch, and a splash (or 12) of peach schnapps.  The peach schnapps added a GREAT flavor. I would recommend that, if making this again, try it with peach schnapps (Kayte from Grandma's Kitchen Table, I would love to hear another story of you at the liquor store!)

I also did not have a deep pie dish and the only place that had them was Sur La Table... for $40. Ummm.. no. So I used a loaf pan so that I could get the same depth for the juicy berry goodness to spill out over onto the delicious crust.

All in all, it was delicious! That's why I love TWD... it opens up your eyes to things you thought you may never try!  Check out the rest of the blogroll for more great pics and talents!

Where are all of the top female chefs?

Gourmet.com has a great article addressing the difference in career trajectories between male and female chefs.  It is a very interesting subject.  Take all of the Food and Wine festivals going on. The Food and Wine Classic in Aspen.  New York Food and Wine Festival.  The Gourmet Institute.  The number of male to female guest speakers is highly disproportionate. It is actually quite sad.

In a nutshell:

“When Gabrielle Hamilton opened a tiny, uncomfortable place called Prune in 1999, her idiosyncratic menu caught on, the restaurant became successful, and today she’s a much-admired figure on the scene. When David Chang opened a tiny, uncomfortable place called Momofuku Noodle Bar in 2004, his idiosyncratic menu caught on, the restaurant became successful, and today he’s a much-admired figure on the scene—with numerous awards, scads of magazine profiles, two more restaurants and a public that worships him."

And for anyone who says "What about Rachel Ray? She's a famous chef."  No. No. No. Anyone who sticks a potato in the microwave for 8 minutes to cook it faster is not a chef.

Tips for a Perfect Burger

Photo Via Wasabibratwurst.com

Summer is here, and for those of us who are lucky enough to have a bbq grill, (or for NYers, a place to grill outdoors that is not a communal bbq grill), OR a stovetop grill (like the one that almost burned down my kitchen), it's time to learn how to grill the perfect burger.

Via Yum Sugar From Bobby Flay, Grillmaster:

1. The type of meat in the patty is important. Do not use extra-lean meat. Instead look for meat that is 80 percent meat and 20 percent fat. The ideal size for a burger patty is 6 ounces.

2.  When forming the patty, make an indent with your thumb in the middle. This will ensure that the meat plumps nicely. Flatten the patty before placing on the grill. Never press down on the patty or flatten it while cooking. This will release the precious juices that are essential to a burger's flavor.

3.  The best burgers are all beef. He prefers the purity of ground beef and dislikes "meatloaf burgers" in which vegetables and other ingredients are mixed with the ground meat. Use the toppings and condiments to make the burger more exciting. (Editors Note:  Cucumbers are amazing on a burger. Try them. Can't go wrong with a crunch. Then again, I put pretzels in my sandwiches and used to eat bagels with cream cheese and doritos when I was 5.  Thankfully, I've moved on from that.)

4.  Only flip the burgers one time. To form a good crust, set the patty on the grill and leave it alone for several minutes. Over high heat, a burger usually cooks in about four minutes per side.

5.  Properly melt the cheese. There is nothing worse than a burger with half melted cheese. Trap the heat by closing the grill over the patties. If cooking indoors, place a metal bowl over the burgers to melt the cheese.

6.  Don't overlook the rolls. Ideally, the rolls should be soft and chewy with a light toast.

Perfect Summer Salad

Strawberry, Feta, and Snap Pea Salad
Adapted from YumSugar
Ingredients

For the salad:
1 cup sugar snap peas
1/8 cup sliced almonds, toasted
3 cups mixed greens
6 large strawberries, sliced
1/4 cup mint leaves (tightly packed), cut into thin strips
2 ounces feta cheese, crumbled

For the dressing:
2-3 drops almond extract
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
3 tablespoons olive oil
Salt and pepper to taste

Directions

1. Bring a small pot of water to a boil. Add the sugar snap peas and boil for 1-2 minutes, until just tender. Drain and plunge into an ice bath to stop cooking.
2. In a small bowl, combine the dressing ingredients and blend thoroughly with a whisk. Season to taste with the salt and pepper.
3. In a large bowl, combine mixed greens, strawberries, feta, snap peas, mint, and toasted almonds. Add dressing, toss to coat, then serve.

Makes 2 side salads

Peppermint Cream Puff Ring

I've been a bit ill the past few days, so I'll be late on this week! But check out all of the fabulous work of the other TWDers here!

The Origins of Vanilla.

Have you ever really thought about where the actual vanilla bean comes from? 

OK. I know what you're thinking.

BORING.

But I actually think it's a bit fascinating.

From the Chicago Tribune:  According to the locals, the Totonac people of the Gulf Coast of Mexico were the first to have cured vanilla, transforming it from aromaless green pods to intensely aromatic black beans as sleek as polished ebony. When the Aztecs of central Mexico conquered the Totonacs in 1427, they demanded thousands of cured vanilla beans as a tax to the Aztec king, Montezuma. Vanilla soon became an indispensable ingredient in the Aztecs' famous chocolate drink made from cocoa beans, ground corn, ground vanilla beans and honey.

A hundred years later, it was French and Spanish colonists who coveted the aromatic beans. The French transplanted some of the vanilla orchids from Mexico to their colonies where the climate was similar to that of Veracruz. While the plants were healthy, and blossomed profusely, not a single pod formed. When the Totonac heard this, the locals say, they laughed and called it the curse of Montezuma.

In fact, it was simple ecology. The vanilla flower had co-evolved with its pollinator, the melipona bee, or abeja de monte ("mountain bee"). These insects gave Mexico a 300-year monopoly on vanilla bean production, despite constant efforts by Europeans to persuade the orchid to bear fruit elsewhere.

It wasn't until 1836 that the French botanist Charles Morren discovered the secret. While drinking his morning coffee on a patio in Papantla, he noticed black bees flying around the vanilla flowers next to his table. He watched closely as one landed and worked its way under a flap inside the flower, in the process transferring pollen from the stamen to the pistil. Within hours after the bees' visit, the flowers closed. Several days later Morren noticed vanilla pods beginning to form."

Now, they use a method of hand pollination, where they take a bamboo skewer and pollinate the flower.  Some men will not even touch their wives, for fear that the flower, which is considered to be highly sexual, will get jealous.

Now that is some interesting stuff.

Source

An Open Letter to Robert DeNiro.

Dear Robert DeNiro,

I used to be your biggest fan. I watched your movies. I read Untouchable: A Biography of Robert DeNiro. I have a framed drawing of you, gifted to me by one of my best friends, hanging in my parents house. I even named my dog after you.

You've done wonders for film, and even closer to my heart, TriBeCa.  You started the TriBeCa film festival. You opened Nobu, which allowed me to taste the best Miso Cod I've ever had.

But you started doing things that were a bit out of character. Rocky and Bullwinkle. Meet the Fockers.  Analyze That 2.  And let's not forget to mention that whole Paris prositution ring thing (which I don't believe for a second, I'm still with you!).

But this time, you've gone too far.

It's almost impossible to find a bad restaurant in Manhattan. It is what I miss desperately about living in NYC.  Sure, there are always a few bad apples, but they are not referred as "trendy" or "hot".  There is no buzz surrounding them.  They are strange restaurants that you stumble in to in culinary wastelands such as 86th Street on the east side. 

But you have opened Ago (pronounced AH-go) to a torrent of negative criticism, including a big, fat, goose egg from none other than Frank Bruni.  The last time he ever gave zero stars to a restaurant was to Ninja- and anybody who has ever even heard of this restaurant will know why.  Frankly, I don't know how they get away with this restaurant outside of Times Square.

In the article, Bruni tells us that the bartender spilled a bottle (yes, bottle) of wine on his dining companion, which he compares to " the “Poseidon Adventure” of wine spills. Shelley Winters could have done the backstroke in it". The bartender tells the manager and hostess, trying to help them get seated earlier (they had been waiting for a half an hour after their scheduled reservation time), but the only response he gets is a laugh from his colleagues.  They were finally seated 52 minutes later at "a round table little bigger than a bike wheel." When the waiter could not fit any more food on the table, he actually "audibly contemplated balancing a fifth, communal appetizer that we’d ordered on top of our wine glasses."

To make matters worse, Bruni tells us this about your food (and the bad service, to boot): The veal milanese was "was pounded so thin that the breading on top met the breading on the bottom without pausing for much of anything in between. A vegan could have made peace with it." and "no pig should perish for a pork chop as dry as one at Ago."

Please, Bobby, do us a solid and fix your restaurant. Fire your GM, fire your chef, and show us the DeNiro we all know and love from the days of Taxi Driver, Raging Bull, The Godfather Part II. That DeNiro wouldn't have put up with NO CRAP FROM NOBODOY.

I'm rooting for you.

Signed,

Teanna 

P.S.  Here is the article if you haven't had a chance to check it out.

Now I can stop worrying.

I'm a huge calorie counter. Huge. It drives my boyfriend crazy. After every meal, I'll ask "How many calories did you think that was?"  His answer is always, always, always- 300. 

He's always lying to me.

Now, thanks to this chart, I can actually see what 300 calories looks like. 

I don't get what the $10 bill, the battery, and the calling card have to do with it.

Source: HealthAssist.net