Tofu steak with soba noodles and stir fried summer veg

Isn't this just one of the most appetizing pieces of tofu you've ever seen? Well believe it or not it taste great as well. I know you're out there. You think tofu is a gnarly ingredient only used by vegans and meatless freaks who live off of compressed soy based products. You think it's completely tasteless and has the ability to turn you into a granola hippie, tree hugging, flatulent maniac. Well it wont and it's not tasteless at all. It's like the blank canvas for the health conscious culinarian. Some of the health benefits include
* can help lower LDL bad cholesterol
*  raise HDL good cholesterol 
* for women with menopause can lessen symptoms 
* most tofu's are calcium enriched 
* rich in energizing minerals 
* contains selenium which has antioxidant qualities, can help prevent cancer 
* good source of iron
and so on... 
INGREDIENTS: 
1 tsp chinese 5 spice 
block of firm tofu - cut in two .5 inch steaks (you can use semi firm if you prefer, but not silken it will not fry the same way)
1 small cooking onion - sliced .5 inch thick and halved
1 zucchini - sliced into .5 inch rounds 
1 summer squash - sliced into .5 inch rounds 

1 red pepper - cut into .5 inch slices and halved

bunch of Japanese soba noodles - boiled and rinsed in cold water (prevents sticking)

1 cup frozen shelled edamame - blanched in water 

2 cloves garlic - minced 

1 tbs ginger - minced

soya sauce - a few tbs (to your taste) 

rice wine vinegar - splash

1 tbs sesame oil - for finishing 

canola oil - drizzle for stir frying 

szechuan peppercorn - pinch of ground (optional)

This dish can be eaten hot or room temp. 

PREP: Chop all veg. Bring water to boil and cook the edamame for 2-3 mins. Remove from water and transfer into ice cold water to stop the cooking. Dry with paper towel and place off to the side. Then reuse the boiling water for the soba  noodles. Cook about 8 mins (do not salt the water like for pasta). Remove from boiling water and place them in a cool water bath, then into a colander and let the noodles drain. Cut the tofu into steaks then press between a sheet of paper towel to remove any extra liquid. Dust the tofu with 5 spice before frying. 

COOK: Heat a non stick pan  with a drizzle of canola oil for the tofu. You want the oil very hot to create a crispy skin on the tofu. In  wok or a deeper fry pan heat another drizzle of canola oil to a medium high heat. Add onions to the hot oil, cook for a few mins (until translucent) then add garlic and ginger. When you can smell the ginger and garlic add the zucchini and summer squash and cook for 2-3 mins add peppers, soy sauce and sesame oil then continue cooking another 2-3 mins. I prefer my veg just slightly cooked, you can cook the stir fry longer if preferred. Before serving toss noodles in a small drizzle of sesame oil splash of rice wine vinegar and drop of soy. 

SERVE: Just use my photo as a guideline for plating, then wait for the ooohhh's and ahhh's. You can also top with a sprinkle of sesame seeds. 

Orchard Crumble

The end of summer means the most amazing peaches, nectarines, pears and plums. One of my favorite ways to enjoy these delicious pitted fruits are in a crumble. It's a super simple dessert and will never disappoint! You can use any combination of nuts, brown sugar, oats maple syrup butter/ oil you want for the topping. This dessert is extremely forgiving! There is very little measuring involved so all of you fellow Tomato Snobs should be able to do your own experimenting when trying out the recipe. Oh yes you must not forget vanilla ice cream or frozen yogurt when serving, it's an absolute must.  The crumble is best served warm.  
INGREDIENTS: For the filling
4 peaches - de-pitted & chopped

4 nectarines - de-pitted & chopped 
6 red plums - de-pitted & chopped
6 yellow plums - de-pitted & chopped
4 black plums - de-pitted & chopped
1/2 tsp cardamom 
1/2 lemon zested
2 tbs graham flour (or any flour) 
2 tbs or more - cane sugar or brown sugar or whatever sweetener you like
For the Topping 
2 1/2 - 3 cups or old fashioned oats 
1/2 cup chopped pistachios 
1/2 cup cold butter (chopped) or grape seed oil 
1/2 cup honey 
1/2 tsp cinnamon 
pinch of salt
PREP: Pre heat your oven to 350. You may leave the skins on the fruit or if you wish to remove it cut an x in the bottom of each fruit. Bring a big pot of water to boil, drop the fruit in the boiling water for 30 seconds or so, then transfer them into a bath of ice cold water - the skin should easily peel off. Mix all of the filling ingredients together. The topping can be made by pulsating in a cuisinart, or just mash it up between your fingers. 
BAKE: In a buttered baking dish transfer all the filling, then pour the topping in an evenly distributed layer. Bake at 350 for 45 mins or so. 
SERVE: warm with ice cream or fro yo. 

Not so nicoise salad

Salad nicoise is a tradition all over France and Italy as well where it's called insalata nizzarda. The salad that gets it's name sake from Nice where it originally consisted of raw red peppers, shallots, artichoke, tuna and topped with anchovies. Some French traditionalists believe potatoes should never be included in this delicious salad made famous by one of the most beloved chefs Julia Child. In fact some believe no cooked vegetable should ever be included in the salad. I say sacrebleu! use whatever you like in your not so nicoise salad. The one rule I will give you however is to serve on a family style plate so that everyone can take what ever toppings they desire. Also it looks so pretty all laid out like that. 
INGREDIENTS: 
boiled potatoes - flash fried after w/ seasoning salt (optional)
Cherry tomatoes - halved
arugula and spinach 
roasted red peppers
cooked beets
hearts of palm - big chunks
cucumber - sliced
black kalamata or nicoise olives
hard boiled egg
tuna packed in olive oil


FOR DRESSING: 
dijon mustard
balsamic vinegar 
olive oil 
s & p
1 part vinegar and mustard to 2 parts oil ~ whisk mustard and vinegar together then 
continue to whisk while slowly adding oil. 


There are no real directions or amounts for this salad as it can be for as many people as you like. Feel free to substitute any of the things you like or don't like. The green jar in the photo is some homemade 
parsley pesto that I slathered on toast to serve alongside the salad. I'll post the recipe for that another time. 


Chow for now. 

Mega Mint Mojito

Since it's gorgeous out today and probably one of the last days of summer we have left.  I decided to send you off into the weekend with an iconic Cuban cocktail.  My mega mint mojito is the perfect way to enjoy a sunny Friday afternoon. If you don't have a muddler a mortar and pestle or molcajete will do. If you don't know what those things are then you're totally screwed and will not be abel to make this drink... Just kidding. Simply rough chop the mint place it in a bowl. Then pour the liquor over it and beat it with a wooden spoon. If you do not have a wooden spoon use a mettle spoon. If you do not have a spoon chew up the mint with your teeth, spit it into your glass and proceed! 
INGREDIENTS: 
limes - juice and slices for garnish
mint - the more the merrier 
sugar, stevia agave whatever floats your boat - to your taste
ice
white rum - 2-3 oz per cocktail 
club soda 
* soda can be replaces with sprite or seven up but if you use flavored soda please discount the sugar in the recipe. 
DIRECTIONS: Muddle mint (bruise the mint so it releases it's oils and flavor) in a glass with 1 tbs of less  of sugar, and lime / lime juice (i use 1/2 lime per drink or more) add ice to the glass and pour desired amount of liquor over the ice. Fill the remainder with soda. If you prefer a less icy drink chill your rum before hand, and use less ice. There's really no rules for making this drink. Just enjoy life while you sip, if you are so inclined light up a fat Cohiba cigar, put your feet up and blare some Buena Vista Social Club. 
Cheers!

Mushroom tart with arugula and parmesan

Pre made puff pastry is really a god sent. It's one of my favorite party catering tricks since it really transforms any bite into something elegant and delicious in record time. This mushroom tart with arugula and parmesan is so yummy, a huge hit every time I serve it. 
INGREDIENTS:
Frozen puff pastry - thawed 
flour - handful for rolling out pastry
1 pound of mixed mushrooms - button, crimini, oyster, portabello etc...
4 cloves of garlic - minced 
6 sprigs of thyme
1/2 lemon - zested 
handful of arugula 
parmesan - grated over the top
splash of red or white wine
evoo - drizzle
s&p
PREP: Thinly slice the mushrooms, mince garlic and zest lemon. 
COOK:  For the mushrooms (can be prepared ahead of time): Heat olive oil in a pan on medium heat add mushrooms and cook for a minute or two then add the garlic, thyme (full sprig) and s&p. Continue cook until the mushrooms release their liquid, and then the liquid evaporates (about 10 mins). De glaze the pan with a splash of wine let cook for another 2 mins then remove the stems from the thyme and leave the mixture to the side to cool. 
For the tart: Pre heat the oven to 350. Follow instructions on the box. Sprinkle some flower on your work surface and rolling pin. Place puff pastry down and roll out until desired shape and thickness. * If you want to cut into squares or triangles you may want to do so before baking as it's easier to cut raw. To ensure crispyness bake half way then add even layer of mushrooms sprinkle with lemon zest and parmesan then continue baking. Remove from oven and add arugula before serving. 
SERVE: You can get really fancy and shave truffles before serving or if you're on a dime a drizzle of truffle oil
Enjoy!

Roasted Tomatoes

Sorry loves no time to write today. Instead I leave you with a photo of something I whipped up. Herb stuffed chicken with roasted fennel & tomatoes on cauliflower puree. 

Roasting veg is the ultimate way to enjoy their flavor all you need is a drizzle of evoo pinch of s&p and poof deliciousness. 

Black bean and corn soup

The end of the summer is definitely upon us judging by the fact that it's bloody freezing out side. While I just love big wool sweaters and knee high boots I'm sad to see the cold weather come in. This is our last  the next few weeks will be our last chance to use up the last of the late summer harvest including sweet corn. This soup is a perfect way to say so long summer, and hello to autumn. 

INGREDIENTS: 
1 cooking onion - chopped 
2 cloves of garlic - chopped
3 ears of corn - cut off the cob 
1 can of black beans - do not rinse
4 cups of veg stock or water 
1 tsp red pepper flakes (optional)
2 tsp cumin
1 tsp paprika (sweet or smoked) 
2 tsp ancho chili powder - 
green onion - garnish diced
red pepper - garnish diced
salt - pinch (to taste)
pepper - """
PREP: Chop ingredients. 
COOK: sautee onions in a small drizzle of evoo until translucent then add garlic - cook one more minute then add spices, and corn. Cook until kernels are bright yellow then add your water/ stock and beans. Bring to a boil then lower temp. and let simmer for 30 mins to an hour uncovered (if you have the time). Puree or blend until mostly smooth (you will still want some texture). Taste and re season with s&p if you like. 
SERVE: thinly slice green onion on the bias and peppers into small dice and top the soup before serving. A drizzle of chili oil if you are so inclined is 
also nice. 

Labor Day weekend

Hope everyone has a very happy loooong weekend. Don't forget to take advantage of all the end of summer bbq'ing and amazing fruits and veg! See ya Tuesday tomato snobs!

You don't say

Someone recently said to me "you don't really have 
a lot of comments on your blog". Oh thank you soooo much, I hadn't fucking noticed until you so rudely pointed it out. Obviously I realize this. I'm not freaking blind. I mean it would be nice if I pose a question in a blog post that someone would be so gracious to responds with something... anything really. I certainly wouldn't hold it against you if you wrote something witty or interesting or even disagree with what I said. In fact I love disagreement!  The truth is I don't blog for the comments. I think most bloggers would agree with me. We blog for fun, for clarity, for confirmation. Maybe even because we can't get people to listen to us in the real world, or we're afraid to express ourselves in our daily lives so we try our words out in the blogosphere. Gross I can't believe I used the term blogosphere - shoot me. Comments on blogs are simply an added bonus. I don't think every post warrants a comment, nor do I think every comment says anything about the actual blog anyway. Of course I am grateful for any of the comments I do receive. Truth be told I wish people would comment more. But I do respect that if you don't have something interesting or intriguing to impart that you just enjoy your visit and be on your way. I read that only 1 in every 100 visitors to a blog actually comments. I can imagine that this is somewhat true since I have analytics on my blog and I know how many page view I get a day.  For myself I know that when I read blogs I'm not always so inclined to write something after I read it. Sometimes I do but certainly not the majority of the time. When I read blogs that are dripping with ass kissing comments and superficial praise it makes me want to stab my eyes out with pointy chopsticks and then toss my eyeballs into a scorching hot wok with some ginger and chinese 5 spice. Then I would eat them projectile vomit everything up all over my kitchen table. After, I'd take an instagram photo of the eyeball vomit with my husband's iphone with one of those cool retro filters so I can pretend it was taken 10 years ago using a lomography camera with expired film.  Simultaneously I would take a video of the entire situation then I would post it to youtube and embed a video file onto my blog. That would obviously be followed by a very interesting and mind blowing post about the whole ordeal complete with a list of ingredients and instructions to re-create my barfy masterpiece for others bloggers and followers to recreate for themselves. Perhaps this would even spawn a bunch of comments and maybe I'd end up on the Foodbuzz top 9 for the day since they love buzzing about weird stuff. Then that would encourage even more comments and congratulations and friend requests I wouldn't know what to do with my self. I would forever be trying to top that blog post and the pressure would be so overwhelming and difficult, would I even be able to? I couldn't bare the thought of letting down my ever growing audience and letting their comments go without response because by then I would be to cool to respond to them anyway. Then all the comments would take a negative turn for then worse and I would only have haters who would talk about my glory days when I would set my toenails on fire and use the ashes to make toe pudding casseroles deep fried in cat piss. They would say oh Jaime - that washed up Tomato Snob she's soooo last season!  But at least I'd still have comments!

Tablescaping - step one "china"

Sorry for no post yesterday my dear snob and snobettes but I pulled my back out, or a muscle or something and have been in pretty bad shape. Yes it's always something with me. First the automic cold, then caught in the middle of a hurricane. Never a dull moment in my life. Today I'm feeling slightly better, still waiting to hear back from a chiropractor I was referred to by a friend. Anyhoo back to the topic of today... Tablescaping. Tablescaping is the art of beautifying your dining area. Just like landscaping but inside. The first step in setting up your table is picking your China. White dishes are always beautiful and classic. They present a blank canvas your your beautiful food but try something different like colour or pattern for your fine china. I love the mix and match look here in the Green and gold with the splash of coral. When choosing your patterns try and find pieces with similar details or colours. You'll need one design element to tie everything together. 

An easy way to dress up your table or your white tableware would be to have some great glasses. These gold rimmed

glasses are stunning. My aunt has such great taste and always finds interesting things. These are obviously vintage. I also love the Moroccan inspired green glasses. They look amazing dining al fresco. An interesting idea here is using the brandy snifter  as a little vase. 

I guess you've already guessed it green and gold are one of my favorite colour pairings. I'm also crazy about orange and green together. What colours drive you wild? 

Here are some pics from my Pinterest board for dinnerware that I adore. 

Villeroy and Boch - French country                                             Go contemporary if going white.