Crispy Tempura Tofu in Thai Red Curry Sauce

July 12th, 2011

I recently found my FryDaddy fryer and have been loving it.

½ package Firm Tofu, cut into ¾ inch (or so) chunks
2 cloves Garlic, diced
1 Tbsp grated or chopped Ginger
2 Tbsp Ponzu Vinegar
1 Tbsp Soy Sauce
1 cup Rice Flour plus extra for coating tofu
¾ cup Club Soda
1 tsp Baking Soda
1 tsp Salt
1/3 jar Thai Red Curry Sauce (I used Tiger Tiger from World Market)

1. Mix garlic, ginger, ponzu and soy sauce together. Toss tofu in the mixture and marinate in the refrigerator for an hour or so.
2. Whisk together the rice flour, club soda, baking soda and salt to make tempura batter.
3. Heat oil to 375 F.
4. Heat curry sauce in a pan on med-low
5. Drain tofu
6. Put rice flour in a tray or shallow bowl
7. Cover 6-8 pieces of tofu in rice flour, then dip in tempura batter and fry until golden brown.
8. Place fried tofu on paper towels to drain while repeating with the rest of the tofu
9. Serve tofu over a few spoonfuls of curry sauce

This amount would serve two as a side dish or appetizer. I had a few pieces of tofu left over.

Sorry, I didn’t take pics…I was hungry!

Balsamic Strawberries

June 20th, 2011

OK, so I grew up picking strawberries for spending money every summer. They were warm and fresh and irresistable to nibble on. There were also mushy, moldy and rotten ones low on the vines, or on the ground between the rows. Needless to say, they became one of my least favorite fruits.

Many, many years later, the markets are ripe with fresh, organic strawberries, and I can’t seem to keep up with all that I buy! I love them sliced thin with a splash of balsamic vinegar, a sprinkle of Truvia, and a bit of fresh ground black pepper. Stir well and let sit at room temperature for a half hour or so, stirring every now and then.

To serve, I cut thin slices of baguette, brush with olive oil, top with a slice of brie and bake in my toaster oven on convection until bubbly. I then top it with the balsamic strawberries, and they disappear in no time!

I finished up what was in the fridge in a two-egg omelette, filled with some softened cream cheese mixed with a bit of sour cream, topped with the balsamic strawberry slices. Yummy!

Mom loves balsamic strawberries on a spinach salad, but since I can’t digest the spinach, I’ve had to come up with other ideas. How do you serve strawberries?

Blood Orange and Brie Crostini

March 13th, 2011

This was an experiment, and I wasn’t sure how it’d turn out, but it was great!

Blood Orange Vinaigrette

Juice 1 blood orange and measure amount of liquid
Measure double that amount in olive oil and add to orange juice
Add a pinch of salt and pepper
Add a teaspoon or so of vinegar (I found ponzu (Japanese citrus) vinegar in the cupboard and it worked great)

Whisk all of these together and refrigerate until needed.

Blood Orange Crostini

Peel a blood orange and divide into it’s natural sections, removing as much pith as possible. Count the sections.
Cut a baguette on the diagonal into as many slices as you have orange sections
Brush baguette slices with olive oil and toast until they begin to brown around the edges
Cut brie into 1/2” slices and cut to fit onto toast pieces.
Heat toasts again until brie begins to melt
Top each toast with a section of blood orange
Whisk up vinaigrette if separated and spoon over each orange slice
If desired, top with a few grains of fleur de sel.

Note: This makes more than enough vinaigrette. I only did this with one orange on the crostini as it was an appetizer for just two of us. Can be multiplied.

Cranberry, Cream Cheese and Turkey Roll-ups in Puff Pastry

March 12th, 2011
Hot out of the oven!

Hot out of the oven!

There are endless variations that can be made with this. Just imagine your favorite sweet or savory combination and try it out!

8 oz Cream Cheese, room temperature*
7 oz Cranberry Sauce (½ can)*
1 pkg (2 sheets) Puff Pastry, thawed, but kept in fridge
10 oz Deli Sliced Turkey Meat (I used a package of Foster Farms)
Flour to dust work surface

1. Preheat oven to 350º.
2. Mix Cream Cheese and Cranberries until smooth
3. Dust your work surface with a bit of flour so pastry won’t stick
4. Remove one sheet of Puff Pastry (leaving other in fridge for now)
5. Roll the sheet to smooth out the seams and form a rectangle with the longer part going side-to side and the short, front-to-back.
6. Spread surface of pastry with some of the Cream Cheese-Cranberry mixture, leaving the far ½ or so empty in order to seal the roll before cooking
7. Top Cream Cheese mixture with a layer of sliced Turkey
8. Roll up starting at the edge near you. If you gently pull back towards you as you roll, it’ll give the filling more room, so it’s less likely to ooze out the far side.
9. When you get to the end, pinch the plain dough against the layer beneath it to seal.
10. Place seam-side down, cut in half, and refrigerate to make it easier to cut.
11. Repeat with second sheet of Puff Pastry
12. When chilled a bit, slice into 1/4” – 1/2” slices and place, cut side down on a greased baking sheet.
13. Bake in heated oven for 20 minutes, or until edges start to brown
14. Serve hot out of the oven, or at room temperature

*I doubled the Cranberry and Cream Cheese mixture – it goes great on bagels, sandwiches, and would be good over granola!

Setting up the work area

Setting up the work area

Mixing the cranberry and cream cheese

Mixing the cranberry and cream cheese

The first layer spread on the puff pastry

Turkey layer down

Turkey layer down

Rolled up, ready to chill and cut

Rolled up, ready to chill and cut