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injustice
The first step in writing a manifesto is to penetrate the indoctrination that injustice is inevitable.
spinach tofu timbales with tomato pepper sauce
12 oz firm tofu, drained
1/2 tsp fresh grated ginger
1/4 tsp red pepper flakes
1/4 cup green bell pepper, chopped
1-1/2 cup shredded carrot
1 cup shredded spinach
1/3 cup whole-wheat pastry flour
2 tsp baking powder
salt
pepper
Preheat oven to 350.
Boil water. Blanch carrot 3 minutes; add spinach and boil for one minute more. Drain, cool, and squeeze out excess water.
Squeeze excess water out of tofu. Combine all ingredients in blender or cuisinart; puree.
Grease eight ramekins or muffin tin. Distrubute the pureed mixture among the cups. Bake 35 minutes, until lightly browned. Serve over mixed greens, with sauce.
Sauce:
3/4 cup cherry tomatoes
1/4 cup sun-dried tomatoes
1/4 cup yellow bell pepper, chopped
4 tbs olive oil
1 tbs balsamic vinegar
water
Skewer five cherry tomatoes; hold over open flame until flesh blackens. Combine all tomatoes, peppers, vinegar and olive oil in blender or cuisinart. Puree until smooth. Add water until desired consistency. Refrigerate until use.
Verdict: tasty, but the timbales were kind of a strange shade of green. Next time, I'll use a lighter colored leaf than spinach, or a greener thing than carrots.
I've never been a big fan of recipe magazines like Gourmet. I like my recipes in hardbound books with good indexes so I can find what I'm looking for easily and not ruin anything if I spill ingredients on it. Give me Joy of Cooking, give me The Best Recipe.
That's not to say I don't like a good cooking magazine, though. When, like this morning, I'm curled up in a puddle of sunshine with my big cup of iced latte, sated with quiet and leftover apple cobbler, what I really want to read about is food. Not here's-how-you-make-it kind of writing, but how our food intersects with our culture, what unusual and special dishes can be found around the world, what stories lie behind the food we eat.
So, first I turn to Gastronomica. Published quarterly and stuffed full of art and writing all centered around food, I can drink in cooks' memoirs, historical looks at otherwise familiar tools, cultural foods from obscure corners of the world, and even, every once in awhile, the occasional recipe. About one per issue. One of these days, I'm going to try the Perfect Brownie recipe they published last year -- along with the author's long discussion of how and why she spent so long experimenting.
But really, I don't read magazines like Gastronomica and Saveur to become a better cook -- at least, not directly. I read to gain an appreciation for every facet of food I can find. And it's true, when I love my ingredients, I'm a better cook. But then, I'm also a better eater, and a better reader.
big moves
Big Moves is looking for donations.
Have $5 to spare? Go donate it to the nation's only organization dedicated to increasing size diversity in the world of dance.
I did.
today's munching cheeses
I have much cheese leftover from Molly's birthday party.
1. An Italian Taleggio Ciresa. This is a soft cheese, nearly brie in consistency. The flavor is sour and quite mushroomy. The rind is flaky, brown and tan and gold in wide streaks, and mottled with greyish blooms. All by itself on crackers it's not inspiring, but it went quite well with pate.
2. A Spanish Mahon. Crumbly cheese with a mild, tangy flavor. This has been a consistent favorite of everyone who's tried it over the past few days. It was especially good on crackers with a sweet fig spread.
3. Danish Blue. This is my current favorite blue cheese. Very sweet and tangy.
4. French Comte Gruyere. Oh, dear. What we were *looking* for was Swiss cave-aged Gruyere. This is a paltry substitute. It's got a flabby texture like grocery-store swiss cheese. The flavor is acceptibly gruyere-like -- with a hint of mild chives -- but it lacks the zingy crystals of flavor I'm accustomed to.
5. Irish Heritage Cheddar. Quite the tasty mild cheddar! Medium sharpness, hint of white pepper, hearty flavor that's nearly bacony.
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