1. Need some motivation to do some prep-work in your kitchen on the weekends? Watch this lovely video from Prune and Chez Panisse chef, Tamar E. Adler. I especially like the idea of storing the food in mason jars – a useful tip if your fridge, like mine, runs on the small side. Also how beautiful is her kitchen?
www.tamareadler.com
2. It’s hard to escape the crushing amount of cleanse/diet/detox plans that are advertised this time of year. But if you are cookied-out and could use some fresh ideas, this one from Bon Appetit is the best one I’ve seen in terms of web layout and content.
www.bonappetit.com
3. I made this take-out style Black Pepper Tofu (from this cookbook) recently and it’s nothing short of addicting. Highly recommend but only if you really (really) like food with a kick. A few adjustments: 1) there’s no real need to use two different types of soy sauce – 6 tsp of whatever you have on hand will work fine. b) I love spicy food to a fault but found the recommended 5 tablespoons of pepper to be a little insane. I used 4 tablespoons of coarse black pepper, which was more than enough. I would recommend 3 if you want a somewhat normal amount of heat. c) The recipe calls for 11 tbs of butter. This must be a typo. I used 1. d) Definitely serve with brown rice and some steamed, barely flavored greens to temper the intense flavor of the tofu. Bok choy is a good choice.
photo by yours truly, excuse the blurriness!
Happy New Years!
That Tofu things sounds amazing!