This is a zen salad. For one thing, like meditation, it requires slowing down. Normally salad is something you throw together at the last minute. Not this one. Patience, little grasshopper. You need to marinate the tofu overnight. It's also simple and straightforward. And it requires no oil. I know what you're thinking, what does THAT have to do with being zen? I'll tell you. This is an enlightened salad. The avocado is rich enough that you really don't need any additional oil.
I know there are people out there who don't like tofu, but I wonder, have they had any good tofu dishes? I like tofu with something to really give it flavor and tang. Ponzu sauce is perfect. The extra firm texture of this tofu really shouldn't bother even people with "texture issues." But if you or your guests really are adversed to tofu, you could certainly substitute diced chicken breast or chunks of seared tuna.
This salad is perfect for when your are trying to eat healthy or to enjoy on a warm day. It's very light and refreshing but at the same time hearty and filling. If you try it, let me know what you think!
It's that time of the year: ramp season! These wild leeks, as they are known, are starting to become available at the farmers' markets. Just last Friday on my visit to the the Union Square Greenmarket, Berried Treasures was selling bags upon bags full of ramps. I'm sure they were all bought up by restaurants that day. But I myself bought a few bunches as I usually do and immediately started thinking of all the recipe possibilities.
Sustainable. Local. Organic. They've become culinary buzz words. They've caused confusion. What does it all mean? Russ Parsons says there is not even a definition for sustainability. He also cautions that organic is not necessarily synonymous with small farming. He suggests visiting a conventional farm to see what they're doing.
How many courses could you eat that feature mangoes? Three? Four? I had five last night and I'm not sick of them yet! There was mango used in sashimi, in salad rolls, in a sauce for scallops, in a spicy salsa topping for duck and chunks of mango layered in between tapioca and mango granite. Each course was positively delicious and helped to showcase how mangoes can be used in just about every way, paired with many ingredients and with many different wines.
Even though spring is officially here, I'm still craving comfort foods, like stews and braised meats. Since cold weather isn't a prerequisite for braising, this past weekend I braised short ribs. After a low, slow braise, the meat turns buttery, soft and absolutely tender enough to cut into with a fork. With Passover and Easter just around the corner, a braised meal is just right for a holiday dinner with family. Instead of the more typical brisket for Passover, why not bring braised short ribs to the Seder table?