Singapore Fried Noodles with Tofu

Singapore Fried Noodles are a popular restaurant dish from South East Asia. Traditionally, rice stick noodles are wok tossed with garlic, green onions, and vegetables, then coated in a spicy, savory sauce. I’m all for making exotic dishes accessible to the average home cook. So in lieu of rice stick noodles, I used thin spaghetti. I found that, when cooked right, they can be a workable substitute. For the sauce, I used a combination of curry powder, soy sauce, and chili garlic sauce.

The first step is to horizontally slice a block of extra firm tofu down the center. Take one half and begin slicing it, resulting in one-inch strips. Then wrap the tofu in paper towels and gently weight it with a plate to drain excess liquid. Do this thirty minutes prior to cooking.  Once you’ve cooked the noodles in heavily salted water until al dente, drain and toss with 1 tablespoon sesame oil. After the tofu has drained, it’s time to begin frying. Heat up 2-3 tablespoons of vegetable oil in a wok and add some crushed red chili flakes and curry powder. Allow the flakes to toast and turn slightly darker in color before adding tofu. Then fry for about five minutes, until tofu is toasted and golden brown.

Once the tofu is fried, set aside on a paper towel-lined plate to drain. Then fry sliced red peppers for about five minutes and reserve. Add some more oil and toast some more chili flakes with a 1/2 teaspoon of curry powder. Then fry garlic and green onions for about thirty seconds before adding chili garlic paste and soy sauce. Return noodles to the wok and begin tossing to coat.

Once noodles have cooked, garnish with fresh chopped cilantro and green onions and serve!

Make sure you save yourself a bowl, as these noodles will definitely go fast. Enjoy!

Ingredients (Serves 4)

7 oz extra firm tofu (1/2 a package)

1/2 lb thin spaghetti

salt

1 tablespoon dark sesame oil

1 teaspoon crushed chili flakes plus 1 teaspoon more

1/4 teaspoon curry powder plus 1/2 more

1 tablespoon soy sauce plus 1 tablespoon more

1 red pepper (julienned)

2 cloves garlic (finely chopped)

2 green onions (whites and part of greens-reserve some for garnish)

2 tablespoons chili garlic sauce

Method

Begin by slicing tofu in half (horizontally). Take half and begin slicing into 1 inch long, 1/4 inch thick pieces. Wrap pieces in paper towels and gently weight with a plate and maybe a few pieces of fruit in order to help drain the tofu. Do this thirty minutes prior to cooking. Then boil spaghetti in heavily salted water for about 6-8 minutes, or until al dente. (For every six-seven cups of water I use 3-4 teaspoons salt). Drain pasta and mix with 1 tablespoon sesame oil. Reserve.

To fry tofu, heat up 2-3 tablespoons canola oil in a large wok at medium temperature. Toss in 1 teaspoon crushed red chili flakes and 1/4 teaspoon curry powder. Fry for about a minute, or until curry powder has “bloomed” and chili flakes are darker. Then toss in tofu and fry for a few minutes until tofu is firmer, golden, and toasted on the outside. Then drain on a paper towel-lined plate and reserve. Fry red peppers in the same wok for about 5 minutes, until softened, seasoning with a pinch of salt. Set aside and reserve. Then add a little more oil to the wok as well as another teaspoon of crushed red chili flakes, and 1/2 teaspoon curry powder. Go through the same process again, this time adding garlic and green onions and frying for about 30 seconds before adding chili garlic sauce and soy sauce. Immediately toss in cooked spaghetti and begin tossing with tongs. Fry for about a minute or two before removing from heat and folding in tofu and red peppers. Garnish with fresh chopped cilantro and remaining green onions. Enjoy!

October 30, 2010 | admin | No Comments »

Mini Pesto and Goat Cheese Pizzas with Walnuts

Pizza doesn’t have to be just for lunch or dinner. It can be a great appetizer as well. As long as you steer clear of the dip dish crusts and the thick cheeses, it can even be light. I’m all for short-cuts, and although nothing beats a home-made, fresh pizza dough, taking a little help from the grocery store works too. It’s all about the toppings. Fresh mozzarella, fresh goat cheese, and pesto can take an ordinary pizza crust and turn it into something special.

The recipe for this appetizer is not only simple, but flexible. You can really put anything you want on store-bought pizza doughs. I find the combination of savory pesto, tangy goat cheese, and crunchy walnuts to be exceptional. Top it with some fresh mozzarella, and you have a delicious appetizer that pairs really well with white wine.

Simply follow this recipe for the herb pesto:

2 cups fresh flat-leaf parsley

2 cloves garlic

1/4 cup walnuts

pinch salt

freshly cracked black pepper

1/3 cup olive oil

1-2 tablespoons grated parmesan

Combine all the ingredients in a food processor and buzz until a smooth, paste-like consistency is achieved. Once you have your pesto, simply spoon a couple tablespoons over your 8-inch pie crust. Top with fresh chevre goat cheese and grated mozzarella, as much or little as you want. Add some roughly chopped walnuts and season with a little salt and pepper. Then bake the pizza directly on the rack (for crispier crust) at 425 degrees for about 7 minutes.

Note: the pizza will bubble up, but this is normal. It’ll settle down, and most importantly you’ll have a crispy crust.

Ingredients (serves 4-6)

1 recipe herb pesto (see ingredients above)

2, 8-inch pre-cooked pizza crusts (I used Boboli)

2 oz chevre goat cheese

grated fresh mozzarella

parmesan cheese (grated)

about 1/2 cup walnuts (rough chop)

salt

pepper

Method

Pre-heat oven to 425. Prepare pesto as directed. Spoon a tablespoon or two and spread evenly over each crust. Then top with dollops of goat cheese, grated mozzarella, chopped walnuts, and extra grated parmesan. Season lightly with salt and pepper. Bake in oven directly on rack for about 7 minutes, or until cheese is melted and bubbly. Enjoy!


October 27, 2010 | admin | 2 Comments »

Roasted Red Pepper and Chick Pea Soup

Fall is here, and it’s time for rich, warm, comforting dishes. And while everyone else is roasting butternut squash for soup, I decided to do something different. Roasted Red Pepper and Chick Pea Soup is rich, velvety, and packs a subtle kick. Red Peppers are roasted and cooked with chick peas, garlic, cumin, and cayenne pepper.

The first step is to roast the red peppers. Simply slice each pepper with vertical cuts until you get three-four even sides. Then drizzle with olive oil and season with salt and pepper.

Roast in the oven at 425 degrees for about 30 minutes, until the edges have slightly charred and skin begins to blister and peel. Once peppers have cooked, cover them in foil and let rest for 10 minutes to help steam the skin off.

Begin by cooking onions in olive oil and butter, then add garlic and fry for about a minute before adding tomato paste. Cook tomato paste for about five minutes and add chick peas, cumin, cayenne pepper, salt, pepper, and chopped parsley. Toss for two to three minutes before adding 3 cups chicken stock, then bring to simmer for five minutes before removing from heat.

Carefully transfer contents of pot to a blender and liquify until smooth consistency is achieved. Then transfer back to original pot and add final cup of chicken stock. Stir well and check for seasoning. Re-season if necessary and serve!

Ingredients

2 red peppers

2 tablespoons olive oil plus two more

salt

pepper

2 tablespoons butter

1 yellow onion (large dice)

2 cloves garlic (minced)

2 tablespoons tomato paste

1 15 oz can chick peas (rinsed and drained)

handful parsley (chopped)

2 teaspoons cumin powder

1 teaspoon cayenne pepper

1 teaspoon salt plus one more

3 cups chicken stock plus one more

Method

Pre-heat oven to 425 degrees. Cut red peppers vertically on each side, then drizzle with olive oil, season with salt and pepper, toss, and spread over baking sheet. Roast in oven for 30 minutes, flipping halfway through. In the meantime, prepare the onions, garlic, and parsley. Heat up 2 tablespoons olive oil with two tablespoons butter at medium temperature in large pot. Once oil is hot, toss in onions and cook until slightly caramelized. Add garlic and cook for about a minute. Then add tomato paste and cook for five minutes. Once tomato paste as cooked, toss in chick peas and parsley and cook for two-three minutes. Then add 3 cups chicken stock and bring to a simmer for five minutes. Remove from heat and set aside.

Once red peppers have cooked, remove from oven and cover with foil for five-ten minutes to help loosen the skin. Peel away skin and reserve tender flesh for later.

Transfer contents of soup pot to a blender and puree, then liquify until soup is very smooth. Fold in red peppers and puree again until soup is smooth. Transfer soup back to pot and add final cup of chicken stock. If soup is still too thick, simply add water to thin it. Season with 1 teaspoon salt and 1/2 teaspoon pepper or more to taste. Check for seasonings and re-season if necessary. Serve with toasted pita bread and enjoy!

October 24, 2010 | admin | No Comments »

Quick Cooked Kheema

Kheema is a north Indian minced meat dish that can be prepared with ground beef, lamb, or chicken. As ground lamb isn’t always readily available at local grocery stores, I used ground beef for this recipe. Usually, kheema consists of an array of Indian spices that are toasted with onions, ginger, garlic, and then slow cooked with tomatoes. In an effort to save time, I decided to make a quicker version of kheema, using some unusual ingredients.

You’ll be surprised to find ketchup and soy sauce here, but the combination adds a depth of flavor that can only be achieved by cooking the dish for a longer period of time.  I also used a spice mix consisting of garam masala, cumin powder, salt, black pepper, and cayenne pepper.

The first step is to fry onions in a large pot or wok over high heat until slightly caramelized. Then reduce to medium heat and  add minced garlic, ginger, and serrano peppers. Cook for just about 30 seconds before adding the ground beef. Once beef is added, break up with your spoon or spatula and add spice mixture. Then add ketchup, about a 1/4 cup of water, and soy sauce.

Once the kheema is cooked, garnish with fresh chopped cilantro and serve with rice or roti. If you don’t have roti, white corn tortillas are a delicious substitute.

Ingredients

1/2 large yellow onion (chopped)

3 cloves garlic (minced)

1 inch ginger (minced)

2 serrano peppers (minced)

1 lb ground sirloin beef

2 teaspoons cumin powder

2 teaspoons garam masala

3/4  teaspoon salt

1 teaspoon cayenne pepper

1/2 teaspoon black pepper powder

3 tablespoons ketchup

1/4 cup water

2 tablespoons soy sauce

juice of 1/2 lime

cilantro for garnish

Method

Begin by chopping onions and mincing garlic, ginger, and serrano peppers. Mix cumin powder, garam masala, salt, pepper, and cayenne pepper to make spice mix. Heat up 2 tablespoons of vegetable oil in a wok or large pot over high heat. Add onions and cook for about 5 minutes until softened and caramelized. Then reduce to medium heat and add garlic, ginger, and chilies. Saute for about 30 seconds before adding ground beef. Begin breaking up with spatula or spoon and add spice mix. Continue to cook, mixing well with your spoon. Once beef is almost cooked, add ketchup and water and bring to simmer. Add soy sauce and mix. If you want to make a saucier dish, add more water. Once meat is cooked, garnish with freshly chopped cilantro. Serve with roti or rice and enjoy!

October 23, 2010 | admin | No Comments »

Spicy Penne Caponata with Goat Cheese

Caponata is a Sicilian dish typically consisting of eggplant, red peppers, and red onions. It’s usually served as a side-dish to some type of seafood. I decided to take inspiration from caponata and make a pasta dish using this delicious sauce.

The first step is to chop and roast 1 small eggplant and 1 large red pepper. This is the base of the caponata. I seasoned them with salt, pepper, garlic, and cayenne pepper for heat.

I roasted the eggplant and peppers for about 30 minutes in a 425 degree oven, just until they started to char and caramelize. The eggplant will shrink up and get slightly crisp around the edges. Resist the urge to eat them up as is!


Once the eggplant is roasted, I got started on the sauce. No offense to my naturalists, but I love working with store-bought tomato paste. It’s concentrated, consistent, and packed with great flavor. Unless you have amazing tomatoes on hand, I’d recommend lighting your load with a tube or can of tomato paste. Begin by slicing onions and frying them in olive oil. Once onions have begun to caramelize, add two cloves of minced garlic. Briefly fry the garlic before adding tomato paste. Then cook everything for about five minutes, browning the paste slightly.  Season the sauce with salt and balsamic vinegar. Once the tomato paste has cooked, add a little water to thin it. And you’re done!

Now simply boil your pasta in well seasoned water, then toss it with the tomato sauce in the original fry pan, fold in your roasted red peppers and eggplant, and top with freshly chopped parsley and creamy goat cheese.

Ingredients

1 medium sized eggplant (cubed)

1 large red pepper

1 clove garlic plus 2 more

1 teaspoon  cayenne pepper

salt

freshly cracked black pepper

olive oil

3 cups penne rigate

1 1/2 teaspoons crushed red chili flakes

1 teaspoon dried oregano

1/2 large red onion (sliced)

2 tablespoons tomato paste

1 teaspoon balsamic vinegar

1/2 teaspoon salt

freshly cracked black pepper

1/2 cup water

2 tablespoons grated parmesan cheese

2 oz goat cheese (1/2 a packet)

Method

Pre-heat oven to 425 degrees. Begin by peeling and chopping 1 eggplant into 1-inch cubes. Then chop one red pepper into equal sized squares. Toss with olive oil and season liberally with salt and pepper. Add one clove minced garlic and 1 teaspoon cayenne pepper. Toss well. Spread evenly over baking sheet and roast in oven at 425 degrees for 30 minutes, tossing halfway through. In the meantime, slice 1/2 red onion and chop garlic. Set aside. Fry red chili flakes in 2-3 tablespoons olive oil, in a large pot or wok, until slightly darker in color. Then Fry onions in same pot for about 5-10 minutes over medium-high temperature. Once onions have begun to brown, add chopped garlic and fry for about a minute before adding tomato paste. Then fry paste for about five minutes and add 1 teaspoon balsamic vinegar. Season with 1/2 teaspoon salt and freshly cracked black pepper. Then add water, about 1/2 cup, and stir. Set aside.

Boil pasta in heavily salted water (about 1 tablespoon salt per 6-7 cups water) for about 10-11 minutes or until al dente. Reserve three ladles full of pasta water. Drain and set aside. Once eggplant has roasted, remove from oven and toss. Heat up pasta sauce and add cooked penne pasta and 1-2 ladles of pasta water. Toss to coat. Then fold in roasted eggplant and red peppers and continue to toss, sprinkling some parmesan cheese and about a tablespoon of goat cheese. Garnish with a handful of chopped flat-leaf parsley and a liberal amount of goat cheese. Serve and enjoy!

October 19, 2010 | admin | 3 Comments »

Indo-Chinese Lettuce Wraps

Lettuce wraps are a popular, contemporary Chinese restaurant favorite. Savory ground meat is wrapped in iceberg or romaine lettuce leaves, then eaten like a taco. I decided to put an Indian spin on this delicious appetizer. In lieu of hoisin, rice wine, and soy sauce, I used traditional Indian spices: cumin, garam masala, a mixture of ginger, chilies, and garlic.

The base of this dish is simple: onions, garlic, ginger, and chilies


To begin, chop chilies, ginger, and garlic. Then chop half an onion.

Fry onions until translucent. Then add ginger, garlic, and chilies. Fry for thirty seconds before folding in ground meat. Add spice mix and salt. Continue to cook, breaking up the meat with your spatula, then add two tablespoons ketchup and a little water. Continue to break up the meat until fully cooked. Then garnish with chopped cilantro.

Once meat is prepared, garnish with fresh chopped green onions and pile onto crisp wedges of Romaine lettuce. Serve with drinks and enjoy!

Ingredients

3 cloves garlic (minced)

1 inch ginger (minced)

1-2 serrano peppers (finely chopped)

1/2 large white or yellow onion (chopped)

1 lb ground chicken

1 teaspoon kosher salt

2 teaspoons garam masala

2 teaspoons cumin powder

1 teaspoon cayenne pepper

1/2 teaspoon pepper powder

2 tablespoons ketchup

1/4 cup water

handful chopped cilantro

1 green onion (chopped)

Method

Begin by chopping garlic, ginger, and chilies. Reserve. Peel and chop 1/2 of a large white or yellow onion. Set aside and reserve. In a small bowl, mix the spices: garam masala, cumin powder, cayenne pepper, and black pepper powder. Then heat up 2-3 tablespoons of vegetable oil in a large pot or wok over medium temperature. Once oil is hot, fry onions until translucent. Then add ginger, chilies, and garlic and fry for about 30 seconds before folding in ground chicken. Begin tossing and breaking up the meat with your spoon. Then season with 1 teaspoon kosher salt and all of the spice mix. Mix well and continue to cook, breaking up the meat. Once chicken is almost done, add ketchup mix, then add water. Let cook for a minute or two until chicken is fully cooked and meat is broken down. Garnish with fresh chopped cilantro and green onions. To serve, simply pile minced chicken over wedges of romaine lettuce and enjoy!

October 8, 2010 | admin | No Comments »

Competitive Cooking Shows: Are we full yet?

Top Chef. Masterchef. Top Chef Masters. No, the latter isn’t a hybrid of the two; it’s merely a result of the frenzy that is competitive reality television. What is it about seeing a bunch of men and women sweat it out over a stove that allures us so? Is it the suspense? Is it the drama? Is it the stoic judges with their solemn critiques? It’s safe to say that we have an intense fascination with food. Over the last decade, food has become sensationalized at every angle. Food Network, Bravo, TLC, all of these networks have breathed life into the culinary world, launching careers and actually turning everyday people into household names. All because of food. Glutinous, huh?

So where do we draw the line? Is culinary competition being overexposed? I recently watched the premiere episode of “The Next Iron Chef”, not to be confused with “Iron Chef” or, “The Next Food Network Star”, and wondered if I’d seen this show before. I had. Many times over. Random people congregate at an ominous set. Challenges are dealt out. Snarky comments are made about the competition, and then, in an ironic twist of events, the very sources of said snarky comments find themselves floundering. The challenges are pretty much impossible, and it makes me wonder if there’s some deception at play. I recently heard that the contestants on “Iron Chef” are actually aware of the mystery ingredient before it is even announced. Of course. How else would a team of sous chefs work in complete harmony on a totally “spontaneous” menu?

Still, we continue to watch. On any given day, there is some form of food competition taking place on our television screens. Top Chef. Top Chef Masters. Top Chef Desserts. Some networks have gone to extreme lengths in an effort to diversify. Case in point: Cupcake Wars. *Silence*- I’ll leave it at that.

Whether you’re a fan or a critic, the truth is, reality television is an addictive force. And it’s not slowing down anytime soon. In fact, it’s begun to multiply, spawning rip-off after rip-off and infiltrating homes across the country. I wouldn’t mind so much if these newer shows were on par with the ones that inspired them. But they’re not. The Next Iron Chef will never be as good as Top Chef Masters. Top Chef Desserts isn’t as entertaining as Top Chef-Everything else. And no one will ever watch Cupcake Wars.

But that’s okay; I’ll still have my DVR set.

October 5, 2010 | admin | No Comments »

Kalamata Olive Hummus

My mother saw this hummus and immediately turned up her nose. “Ew, what turned it that horrible color?” The answer: kalamata olives. True, it may not be the prettiest of hues, but the addition of these olives gives it a briny, fruity punch. Trader Joes makes an olive hummus, and though I don’t generally like store-bought hummus, I found this one to be quite enjoyable. So, I decided to make my own. It has your standard hummus ingredients: chick peas, tahini paste, and garlic. I just added some pitted kalamata olives, a teaspoon of cumin, and some cayenne pepper for heat.

Start by chopping some pitted kalamata olives.

Once you’ve chopped the olives, add them into a food processor with 1 15oz can of drained chick peas, 2 cloves garlic, and a handful of chopped parsley.

Season with salt and pepper, cumin, cayenne pepper, tahini paste, and a squeeze of lemon juice. Puree until a smooth consistency is achieved. You might need to add a little water to smooth it out. If you’re wondering what my mother thought of the final product, she approached it, claimed she wouldn’t like it, tried it, and then proclaimed, “oh, not bad.” If you’re also wondering what means… it’s a good thing.

Serve with toasted pita and garnish with fresh flat-leaf parsley. Consume immediately, because your friends will probably devour it before you can!

Ingredients

1 15oz can chick peas (drained)

1/3 cup pitted kalamata olives (rough chop)

2 cloves garlic (rough chop)

small handful flat leaf parsley (rough chop)

1/3 cup olive oil

2 tablespoons tahini paste

1 teaspoon cumin powder

1/2 teaspoon cayenne pepper

1/2 teaspoon salt (or to taste)

freshly cracked black pepper

juice of 1/2 lemon

2-3 tablespoons water for thinning (or whatever you desire)

Method

Drain one can chick peas. Chop garlic, parsley, and olives. Set aside and reserve. Then transfer ingredients to a food processor. Add olive oil, cumin powder, cayenne pepper, lemon juice, and tahini paste. Puree until smooth consistency is achieved. Season with salt and pepper, then add 2-3 tablespoons water to thin to desired consistency. Garnish with a few sliced olives and fresh flat-leaf parsley. Serve with toasted pita and enjoy!

October 3, 2010 | admin | No Comments »