Archive for July, 2012

Gazpacho

A summer classic, great for using the contents of a CSA basket. It’s also super-simple.

Dump for following in a blender:

  • Tomatoes (either fresh, or canned + drained)
  • Red bell pepper
  • Chopped white onions
  • Cucumbers
  • Fresh garlic
  • Olive oil
  • Balsamic vinegar
  • A pinch of sea salt
  • A pinch of black pepper
  • Cumin
  • 1 piece of multigrain bread (no crust)
  • Water: a fair amount, but not too much!

After the mixture is smooth, chill…then eat!

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Tofu and bok choy

This stir fry featured bok choy from our CSA basket, and it was so much more flavourful and firmer than what we get from the store. I love you, dear summer.

The procedure began with bok choy stems sauted in sesame oil. After it was cooked, Yusuke added the remaining bok choy greens and mushrooms.

Next he added some veggie bouillon dissolved in about 100 cc of water (Better than Bouillon brand) along with a tiny bit of sugar.

Cubes of silken tofu followed—careful not to break it!

He let everything simmer before adding katakuriko (Japanese potato starch).

That’s it. As Yusuke says, シンプル is best! (translation…)

On the side, we had miso soup with gorgeous green onions and egg (Yusuke’s favourite).

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Veggies: it has begun

We once again signed up for a weekly CSA basket, organized by a student group at McGill. Our second basket was quite the bonanza, as we shared some of the contents with a coworker who will be out of town next week.

We made off with:

  • Eggplant
  • Carrots
  • Cucumbers (8!)
  • Turnips
  • Parsley
  • Mizuna (although evidently nothing like how Japanese mizuna should be)
  • Dill
  • Ginormous green onions
  • Garlic with extremely ginormous greens
  • Garlic scapes
  • Cauliflower
  • Kale
  • Swiss chard

Yum.

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Spongy tofu (in a good way)

This is the first time I’ve shown こうやどうふ (koyadofu) on this blog. It’s essentially freeze-dried tofu that can be re-hydrated for use in stir fries, soups, etc. I guess it could be Japanese astronaut food…except I think it’s pretty yummy. I sometimes take it in my lunch since I’m afraid of leaving regular tofu unrefrigerated when I’m at the gym before work. I just add some water and soy sauce or put it in soup. It is indeed spongy, which might turn some people off, but I quite like it.

You can see a picture of it “plain” here.

So for this dish, Yusuke began by soaking the koyadofu in water for about 10-20 seconds, then squeezed out all the water (fun!), and cut it into cubes.

He then boiled chopped snap peas for a few minutes with salt and then drained them.

He added back more water, plus:

  • dashi
  • soy sauce
  • mirin
  • sugar
  • salt

Next came chopped green beans along with the koyadofu.

The next addition was thinly sliced abura-age (deep-fried tofu sheets).

He let everything simmer for a while. Finally, he poured in beaten eggs and let them cook briefly.

The mirin and sugar gave this a lovely sweetish taste balanced by the soy sauce, which the koyadofu soaks right up!

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