As a lover of food, there’s nothing better than meeting someone with the same kind of affinity for all-things edible. “You like cow tongue?! I like cow tongue!”
I’m a lucky person. My most recent job had me meeting new people everyday and I’ve been fortunate enough to stay in touch with some of those awesome people. The reason they’re so awesome? They’re FFAs (Fellow Food Appreciators… and, since they hail from Ramona, probably also Future Farmers of America).
Remember my good friend D who miraculously paired pomegranate seeds with spinach and bacon? Well, his dad (Dan) made something recently I had never heard of: Mapo Tofu.
The origin of the dish’s name is somewhat unsettling, as it translates to “Pockmarked-Face Lady’s Tofu.” But I’m not a book-cover judger, and it just so happens that Pockmarked-Face Lady makes one delicious tofu dish.
The dish hails from the Sichuan province in China and is extra spicy (read: have extra napkins handy for your nose, which will inevitably run). Dan was kind enough to let me use most of the necessary ingredients, which he had on hand (he’s an FFA, remember), but he also directed me to local Asian markets shall I ever need to purchase the necessities myself — 99 Ranch Market in Clairemont for all you San Diego natives reading this).
I got to check out fermented black beans up close (nope, that is NOT a dead bug), sniff out hot peppercorns (prickly ash) and tantalize my tastebuds with sesame chili oil (I can use this in every dish from here on out, yeah?).
Mapo tofu is usually made with ground pork and large chunks of silken tofu, but, you guys, this is Meatless Monday. Ain’t nobody got time for pork. So I bought a block of extra firm tofu and crumbled it (like I did for curried egg salad) to make it look like ground pork. It’s the kind of “gotcha!” move Sarah Palin would despise. #TopicalJokeCirca2008
I adapted the recipe below from here, so click that linky for the real deal, grab a glass of milk and get cookin’!
Mapo Tofu (vegetarian version)
- 1 block silken tofu
- 1 block extra firm tofu, drained and crumbled
- 3 Tbsp. Sichuan spicy bean paste
- 1 Tbsp. cayenne
- 2 Tbsp. EVOO
- 3 Tbsp. chili oil
- 1 Tbsp. Sichuan peppercorns, roasted and ground to powder (Note: look for “prickly ash” and remove the actual peppercorn and just roast and grind the shells of the actual peppercorn)
- 1 Tbsp. light soy sauce
- 1 tsp. fermented black beans (rinsed and pounded)
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 1/2 cup water
- 2 scallions, chopped for topping
- Cut the silken tofu into small pieces, drain the water from the tofu and set aside.
- Heat up a wok and pour in the EVOO and chili oil. Add the chopped garlic, shallots, crumbled firm tofu, spicy bean paste and stir-fry for about 5 minutes.
- Add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic.
- Add in the silken tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce.
- Lower the heat and simmer for about 3-5 mins, or until the sauce thickens.
- Add in the roasted Sichuan peppercorn powder and gently stir and blend well.
- Dish over jasmine rice, top with chopped scallions and serve hot.
Tis the season for pomegranates! I used them in a salad a couple weeks ago and was trying to find a way to use up the other pomegranate I had in an equally delicious, but more creative, way.
My good friend (we’ll call him D) told me he made spinach with pomegranate seeds in it, and I deemed him the genius of our time. It adds a nice crunch and sweetness to an otherwise soft and bitter green. And, as we all know, bacon makes everything delicious.
You could try this dish out with mustard greens or kale and pair it with roast chicken. Or use it as a side dish at the Thanksgiving table at the end of the month and breath a sigh of relief that those creamy green beans finally have a replacement. (No one actually likes that green bean casserole, right? Don’t answer this if you lived through the 70s…)
Happy side-dishing! (Hint: Here is my tutorial on how to extract pom seeds)
Sautéed Spinach with Bacon and Pomegranate Seeds
Serves 4 side dish portions
What You Need
- 4 slices of bacon
- 12 oz. fresh spinach
- 1/3 cup pomegranate seeds
- Salt and Pepper, to taste
- Dash or two of cayenne
- In a large pan, cook the four slices of bacon until crisp over medium heat. Remove from pan once cooked and let drain on a paper-towel covered plate. Crumble once slightly cooled.
- Leave the bacon grease in the pan and turn the heat to medium-low and add the spinach, tossing to fully coat in the grease.
- Add salt, pepper and cayenne and toss again. Cook until spinach is just wilted, about two minutes.
- Plate the spinach and add the crumbled bacon and pomegranate seeds on top, tossing to evenly distribute.
- Serve and be amazed at how delicious poms are in spinach.
Tips and Variations
- Cut the bacon into one-inch pieces prior to cooking to avoid crumbling afterward.
- Use mustard greens or kale
- Not a bacon fan or going meatless? Add smoked paprika to the spinach and sauté in olive oil instead.
- If you want some more sweetness, add a drizzle of balsamic vinegar at the end.
Fall has finally presented itself in San Diego (high of 66? Brrr!) and pomegranates were a welcome addition to my kitchen this week. Unfortunately, they were just used to make a salad prettier. Bacon and edamame are the ingredients that really shine in this week’s dish.
Fish is a great protein, but it can leave something to be desired, especially if the fish is mild, like tilapia. About a year ago, I wanted to make fish, but wanted to pair bacon with it, to enhance flavor (read: salt factor) and because, really, who can argue with bacon on the plate?
I came up with a succotash that’s super simple: onions, corn, bacon and, for added protein (ahem, and color), edamame. The result was a beautiful thing. It’s my favorite “side dish” with white fish and super easy to throw together. Plus, you can keep most of the ingredients on-hand.
Because the fish and succotash are so salty, I wanted to pair the dish with a bright salad. Enter: pomegranate seeds. They’re almost too pretty to eat. Almost.
I threw in some goat cheese for creaminess and sweet orange pepper for added crunch and color. Forgive the photos… they were taken hastily in artificial light. I blame late-night hunger.
Tilapia with Bacon-Edamame Succotash
- Four tilapia filets
- Seafood seasoning, to taste
- 1/4 cup water
- 1 cup frozen, shelled edamame
- 1 cup frozen corn
- 6 strips bacon, sliced into inch pieces
- 1 small yellow or sweet onion, diced
- Dash of cayenne
- Salt and pepper, to taste
- Any other seasonings you’d like (I used an all-seasoning and some seasoned salt)
- Heat your oven to 350 degrees. Season the filets with the seafood rub.
- Meanwhile, cook the sliced bacon in a large, non-stick skillet over medium heat until crisp. Remove the bacon and let drain on a plate lined with paper towels. Leave the grease in the pan. (If this is too much for your heart to handle, dump the grease and add in a drizzle of EVOO.)
- Add the diced onion and cook for about 5 minutes.
- Add the frozen corn and edamame to the pan and give a quick stir. Add your spices, stir again.
- Meanwhile, in a baking dish, add the filets and 1/4 cup of water. Cover tightly with tinfoil and add the dish to the heated oven. Let cook for about 20 minutes, or until flaky, but moist.
- Continue to stir the succotash mixture as the fish cooks, letting it go the full 20-30 minutes while the fish is in the oven. This will allow for nice caramelization and color to all the ingredients.
- Once the fish is done, remove form the oven and plate it, piling up the succotash next to it and sprinkle the cooked bacon on top (Adding the bacon at the end allows it to stay crisp).
- Shovel unattractive amounts into your mouth at a time. Everyone will be too busy doing the same thing to notice.
Pomegranate-Goat Cheese Salad
Gather Them Up
- 5-oz spring mix salad
- 2-oz goat cheese, crumbled
- 6 small sweet orange peppers, diced
- 4 Tbps. pomegrate seeds
- 1/4 cup EVOO
- 1 1/2 Tbsp. balsamic vinegar
- 2 Tbsp. grainy mustard
- Salt and pepper to taste
Throw Them Together
- In a small bowl, whisk together the EVOO, balsamic vinegar, grainy mustard and salt and pepper until well-combined
- Evenly distribute the spring mix on four plates and top with the goat cheese, peppers and pomegranate seeds
- Drizzle with the balsamic dressing and serve
Tips and Variations
- Don’t know how to de-seed a pomegranate? Check out my how-to here.
- Substitute two shallots for the onion in the succotash.
- Try it out with halibut or cod.
- Pair the meal with some cous-cous or rice.
- Try out your non-stick pan and fish spatula and fry the fish on the stove-top.
- Add some roasted pecans to your salad
It’s rare that I crave meat, but lately, a really good steak with blue cheese has been on my mind — creeping into my thoughts, ruining my productivity. I can only take so much tofu before I need something with built-in flavor.
And the notion that you need to go out to devour a decadent piece of beef is absurd. You can make it in your kitchen in about half an hour. Promise.
Vegans and vegetarians, don’t look away just yet! There’s a side-dish recipe buried in this post just for you!
Happy cooking, friends. Liven up your weekend with this dish. Indulge. Eat and be merry.
Blue Cheese-Crusted Steak
Serves 1, but easily doubled
- Your favorite cut of steak (I went for the ribeye)
- Salt and pepper, to taste (or your favorite steak seasoning)
- 1 Tbsp. butter
- 2-oz blue cheese, crumbled and at room temp
- 1 Tbsp. bread crumbs or panko
- 1 tsp. chopped parsley
- Leaves from 2 stems of fresh thyme
- Set the oven to broil.
- In a small bowl, mix together the blue cheese, bread crumbs, parsley and thyme. Set aside for later.
- In a cast-iron skillet, melt the butter over medium heat for about 3-4 minutes, or until pan is hot.
- Meanwhile, season the steak (and make sure the chill is off the meat. Take it out of the fridge 20 minutes or so before you want to cook it).
- Once the pan is hot (sprinkle some water on it if you’re not sure. The water should sizzle), add the steak and cook on one side for two minutes, or until nicely browned. Flip the steak and add the blue cheese crumble mixture on top, slightly pressing down.
- Transfer the skillet to the broiler, allowing the cheese on top to get brown and bubbly. This will help finish the steak to a nice medium doneness. It should take about 5 minutes under the broiler.
- Let it rest before digging in. It’s hard, I know, but it’s also worth it.
Crispy Smashed Roasted Potatoes
Serves 4 as a side dish
- 12-15 red, yellow or purple potatoes (about 1-inch in length). Fingerlings work well.
- 2 3/4 tsp. salt
- 1/2 cup EVOO
- Heat the oven to 450 degrees.
- Put the potatoes in a large saucepan (preferable in one layer) and cover with at least one inch of water. Add 2 teaspoons salt to the water and bring to a boil over high heat. Once boiling, reduce to a simmer and cook the taters until they are tender, about 30 minutes. Test for doneness with a sharp knife or skewer. They should be cooked through, but not overdone.
- While potatoes are cooking, set up a double layer of clean dishtowels on the countertop. As the potatoes finish, remove them individually from the water and let them drain for a minute on the dishtowels.
- Fold another dishtowel into quarters and, using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 an inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
- Cover a large, rimmed baking sheet with foil and line with a sheet of parchment paper. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
- Sprinkle the potatoes with 3/4 teaspoon salt and drizzle the olive oil over all of them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well-coated on both sides.
- Roast potatoes until crispy and deep brown around the edges, about 30 minutes. Sprinkle with freshly-chopped parsley. Serve hot and alongside your steak.
For some reason, things are just cuter when they’re smaller: children, bills, bugs.
It’s strange, but whenever I make frittatas in my favorite cast-iron skillet (like this other meatless one), they never get finished. So I decided my hand out mini-versions, because we seem more inclined to go back for seconds (and thirds, and fourths) when the item is smaller. And l get offended at leftovers.
These mini frittatas — or crustless quiches — are satisfying for lunch, dinner or pre-curser to a large meal. With frittatas, you can add anything in and they’d be delicious. I paired goat cheese with spinach and sun-dried tomatoes, sautéing the spinach with some garlic first to enhance the umami of the dish. Simple ingredients that don’t require much preparation.
Disclaimer: I made 12 of these with the recipe provided below, but after careful consideration, I think you can make 24 by filling the muffin tins half full instead of two-thirds. Either way, you’re going to end up with something deliciously satisfying.
Sun-dried Tomato, Spinach and Goat Cheese Mini Frittatas
Gather These Up
- 8 eggs
- 1 cup of milk
- 12 oz spinach
- 2 cloves garlic, minced
- 1 Tbsp. EVOO
- 3 Tbsp. sun-dried tomatoes, chopped
- 3 oz goat cheese, divided
- Baking spray, such as Pam
- Salt and pepper, to taste
Whisk Them Together
- Heat the oven to 350 degrees.
- Spray a muffin tin generously with the baking spray of your choice.
- In a large bowl, whisk together the eggs and milk. Season generously with salt and pepper. Divide the mixture evenly among the muffin tin cups.
- In a large skillet, heat a heavy-bottomed pan over medium hear with the olive oil. Add the chopped garlic and cook for three minutes. Add the spinach and toss, cooking until wilted — about 6 minutes. Drain the spinach once it’s wilted, squeezing out any excess moisture.
- Divide the cooked spinach among the egg-filled muffin tin. You may have some leftover, which I encourage to snack on while these guys bake.
- Divide the chopped sun-dried tomatoes evenly among the cups.
- Divide the goat cheese in big crumbles among the cups.
- Bake at 350 degrees for about 25 minutes. Let cool for 5 minutes before cutting around the edges to help release the frittatas.
- Serve, savor, sigh.
Tips and Variations
- As we fall into the new season, add mushrooms for an earthier, comforting flavor.
- Make this on Tuesday and add crumbled, cooked bacon or sausage to the mix.
- Add red or yellow raw bell peppers for added crunch and color.
- Use fresh tomatoes instead of sun-dried.
- Use feta cheese instead of goat and marinated artichoke hearts instead of spinach for a more Mediterranean flavor.
- Use caramelized onion and blue cheese for a decadent appetizer.
Here in San Diego, locals love to boast about the Mexican food. And one Food Network star, who lives in Chula Vista and grew up in nearby Tijuana, took some time to talk to me this week about the local cuisine, her favorite ingredient to cook with (hint: I’ve used it many times) and much, much more.
Chef Marcela Valladolid, whom you may know from Food Network’s “Mexican Made Easy,” recently launched an exclusive new line of foods at Safeway stores that makes it easy for home cooks to bring home a real taste of Mexico. Check out what the native San Diegan is offering up in the interview below and if you live locally, check out her favorite place to eat in town!
Happy Friday, all! (Who’s having Mexican this weekend??)
Listen, the fact that my title says egg salad makes me wince. I get it. It’s a food with a bad rap. But this egg salad is free of sulfur-smelling ingredients and could even be called “elevated,” which is just another way to call food fancy. Much like “deconstructed” dishes somehow make things cost $10 more — you know, cause the chef didn’t have to assemble it.
But I digress.
This dish was another brainstorm of my friend Annie (see Baked Pears). She said she gets a curried version of tofu “egg” salad from Whole Foods that she adores and asked me to recreate.
Without knowing what the Whole Foods version looks, tastes or feels like, I accepted the challenge. And the result is a beautiful thing. Who knew crumbled extra firm tofu had the exact same consistency as eggs? Whole Foods did, friends. Whole Foods did.
I used yellow curry powder, my charismatic condiment, vegan mayonnaise, onions, parsley and sliced almonds for crunch. And then I stuffed it inside an avocado because it looks prettier than bread and tastes better, too.
While the texture may be reminiscent of egg salad, the flavor is far superior. I could get used to eating vegan.
Curried Tofu “Egg” Salad With Almonds
- One block of extra firm tofu
- 1 1/2 Tbsp. curry powder
- 2 Tbsp. chopped onion
- 2 Tbsp. chopped parsley
- 1/4 cup vegan mayonnaise
- 1 1/2 Tbsp. stoneground mustard
- Dash of cayenne
- Salt and pepper, to taste
- 2 Tbsp. sliced almonds
- Drain the tofu and wrap it in paper towels, setting a heavy pan on top. Let sit for 20 minutes, changing the paper towels once. This will dry up the excess moisture and allow the tofu to crumble more easily.
- In a large bowl, crumble the tofu block with a fork until it reaches an egg-like consistency.
- Add the curry, salt, pepper, parsley, onions and cayenne and mix.
- Add the mayo and mustard and mix again. If you like your egg salad more creamy, feel free to adjust the vegan mayo and mustard amounts.
- Fold in the sliced almonds and refrigerate for an hour before serving.
- Serve inside one half peeled avocado halve and enjoy!
Tips and Variations
- Add chopped green olives on top for some acidity.
- Add golden raisins for a sweet balance to the smoky, spicy curry.
- Don’t like onions? Add some green onions instead of parsley so you maintain the color but get a more mellow flavor.
- Pulse the tofu in a food processor to easily chop it up.
- Serve on top of a toasted pita or whole grain bread (if you aren’t vegan).
- Serve on a bed of butter lettuce with sliced tomatoes.
I don’t really eat dessert. That’s not to say I don’t appreciate it, because I love me some chocolate. But it’s just not something I consume — or make — very often.
My very good friend Annie was helping me brainstorm some ideas for blog posts and she suggested a fall-type dessert, a sort of teaser for the impending season.
We came up with baked pears with blue cheese and honey, and walnuts for texture (and because I had some in my freezer patiently waiting to be used up).
This recipe is super simple and a crowd-pleaser, perfect for when you want to impress company. Pears are in season and you can choose a local honey to showcase on this dish. It’s a savory dessert with enough sweetness to leave that tooth of yours satisfied.
And let’s be honest, you can never go wrong with blue cheese. Even for dessert.
Baked Pears with Blue Cheese, Walnuts and Honey
What You Need
- 2 Bartlett or Anjour Pears, halved and cored
- EVOO, for drizzling
- Salt and pepper, to taste
- 2-3 Tbsp. blue cheese, crumbled (reach for the good stuff)
- 2-3 Tbsp. walnuts, toasted and chopped
- Your favorite honey, for drizzling
- Fresh thyme, optional
What You Do
- Heat the oven to 375 degrees.
- On a lined baking sheet, lay the pear halves cut-side up. Drizzle with EVOO and sprinkle lightly with salt and pepper. If using thyme, sprinkle the leaves on.
- Bake the pears for about 20 minutes.
- Take the pears out of the oven and fill each half with blue cheese. Return to the oven for another 10 minutes.
- Remove the pears from the oven and let sit for about 3 minutes. Add chopped walnuts on top and drizzle with honey. Serve one half to each guest.
- Take a bite and realize how deliciously savory dessert can be.
Tips and Variations
- Toast the walnuts beforehand in the oven for about 5 minutes, or on a stove top in a dry pan over medium heat for about 5 minutes.
- Use pecans instead of walnuts.
- Top off with dried cranberries for even more of a fall flavor
- Sprinkle the pear with cinnamon or cardamom instead of salt and pepper before putting it in the oven for more of a sweet flavor.
- Use pears that are ripe, but firm.
- Skip the honey and make this an appetizer by serving it on top of arugula with a balsamic dressing.
What’s your favorite fall flavor? Tell me in the comments!