Furikake Tofu with Sake Spinach

My latest cookbook obsession is Everyday Harumi, which I picked up at the Harvard Book Store last week after reading about it on Saveur's Top 100 List. Harumi Kuirhara is a housewife turned TV star in Japan. She has been called the Martha Stewart of Japan, but from this cookbook, that does not seem quite apt. Harumi is sweet, kind, and warm and her recipes are elegant and simple. I love her emphasis on textures and vegetables. I had never thought about how ginger tastes different when it is minced, grated, and julienned.

These recipes are inspired by Harumi, though not from her cookbook itself. I was actually introduced to both dishes by my parents, who like this for a quick weeknight meal. I don't usually eat rice (all my time in China instilled in me that it's filler food!), but I think these recipes lend themselves well to being served over steamed Japanese rice.

A note on furikake: it is a delicious Japanese condiment that comes in a wide variety of mixtures and is meant to be sprinkled over food. The kind I use is called nori katsuo furikake and consists of toasted sesame seeds, nori, bonito flakes, dried egg, and other seasonings. I bought this one at the Super 88 in Allston, but I think you should be able to track it down at Whole Foods or other specialty food shops.

Furikake Tofu
serves 2

• 1 package firm tofu
• 2 scallions (white and green parts), thinly sliced
  
• soy sauce
• furikake
• canola or peanut oil for cooking

Drain and slice tofu into 1/2 inch slices along the short horizontal (like you are slicing a loaf of bread). Place tofu on a plate lined with paper towels. By drying the tofu, it will color better when cooked. Over high heat, heat a nonstick frying pan big enough to hold all the tofu. When hot, pour in just enough oil to lightly coat surface. Add tofu slices and cook until lightly golden, about 2 minutes. Flip slices and cook until the other side is golden. Remove from heat and drizzle with soy sauce and sprinkle with scallions and furikake.

Sake Spinach
serves 2

• 1 10 oz bag spinach (not baby spinach!)
• canola or peanut oil
• salt
• 1 1/2 t sake (you can substitute dry vermouth)
  
• a couple squeezes of fresh lemon juice
• sesame seeds to garnish

Rinse the pan used for the tofu. Return to high heat and add 1 t canola oil. When hot, add spinach and cook until wilted. Remove from heat and roughly chop. Season with salt, sake, and lemon juice to taste. Serve garnished with sesame seeds.

Special THANK YOU to Uncle Daniel & Aunt Jill for the beautiful bamboo serving plate!

Spring Salad with Yogurt Dressing

My fellow Cantabrigians, I believe we can safely say that spring has sprung! The past few weeks I have longingly read about the rhubarb, asparagus, and ramps that fellow foodies in warmer climes have been enjoying. But with the leaves unfurling and the daffodils blooming, I feel I can say that I'm done eating kale and potatoes for the next six months.

For me, this salad encompasses that greenness of spring: a mixture of herbs paired with chopped lettuces and crisp cucumber. I wish I could take credit for the original inspiration for this recipe, but that belongs to the inimitable Ana Sortun, the chef and owner of Oleana and Sofra Bakery. These are two of my favorite foodie haunts around our fair city. When I don't have the time, money, or transportation to visit either place (Sofra is located on the edge of Watertown), I'm mollified by Ms. Sortun's cookbook Spice. Many of the restaurants' best recipes are included, though they are not for the novice chef or anyone who doesn't have at least an hour to spend on cooking dinner. The recipes are intricate, yes, but always delicious. As I've cooked my way through, I've found ways to cut corners and adapt so that I don't find myself bursting into tears when I realize that I've forgotten to make my own ras-el-hanout from scratch.

This salad is adapted from the recipe for "Chopped Romaine and Cucumber Salad with Yogurt Dressing." I've changed some of the proportions and omitted a number of steps (by the time I start making dinner, I could care less about toasting nuts). Basically, this is a simplified version that any chef armed with a good cutting board and sharp knife can tackle.

Spring Salad with Yogurt Dressing
below are the quantities per single serving

• 4 romaine lettuce leaves
• 1 generous handful arugula
  
• 2 T chopped Italian (flat-leaf) parsley
• 1 T chopped mint
• 1 T chopped dill
• 2 T chopped walnuts
• 1/3 of an English cucumber, chopped

• 1 1/2 T yogurt, preferably fat-free Greek
• 2 T olive oil
• 1/2 t red wine or sherry vinegar
• 1/2 t fresh lemon juice
• fresh ground pepper and salt
  
• cayenne pepper

Coarsely chop romaine and arugula and place in a serving bowl. Top with herbs, walnuts, and cucumber. In a small mug, mix together with a fork yogurt, olive oil, vinegar, and lemon juice. Pour over salad and toss. Season with salt and pepper. Garnish with several dashes of cayenne.

Curry Coconut Hummus

I love hummus. It never lasts long in my apartment. When I know it's hiding in my fridge, I'm likely to sneak into the kitchen after bedtime and eat it straight with a spoon. Hummus lends itself to so many variations that I usually err on the purist's side of simply using tahini, garlic, and lemon juice when I make it. But I recently tasted over ten varieties at a farmer's market stall, with everything from cilantro and eggplant to muhamara-style hummus. I was so wowed by a mild curry hummus that I set off to recreate it at home and voila, you have today's recipe!

My mom has been encouraging me to no longer eat canned food because of the chemicals that might leak from the cans' plastic linings. However, using canned chickpeas allows you to make this recipe in under five minutes and I'm often too lazy to bother with dried beans. But fear not, Eden canned beans are BPA-free and a good choice if you are concerned about using canned products or aren't interested in using dried beans (though I do give directions for doing so below).

Two important notes about ingredients for this recipe. Use 100% real coconut milk and don't opt for the reduced fat version -- it doesn't have enough flavor. Also, I used very fresh curry powder for this recipe. I know that curry powder is one of those spices that can hide unused in dark cupboard corners for years, so depending on the freshness of yours, you might need to add more to the hummus. Just make sure to taste test as you go along!

Curry Coconut Hummus

• 1 15 oz can chickpeas or 1/2 cup dried chickpeas*
• 1/4 c. 100% real coconut milk
• 1 1/2 t curry powder
• 1 small garlic clove, minced
  
• 1 t or more kosher salt
• several dashes cayenne pepper or aleppo chili powder
  

In a food processor or blender, combine all ingredients. Pulse until smooth. Taste and adjust seasonings as necessary, adding more coconut milk if too thick or more curry powder to punch up the flavor.

*To cook dried chickpeas, soak overnight in 6 cups of water. Drain and add 6 cups of new water to a small pot. Cook for one hour at a low boil until tender. Drain again before using. If you forget to soak the chickpeas, don't worry about it. Just increase your cooking time (it took me about 1 hour 45 minutes).

333 Shrimp

I spent last week visiting my grandmother in Florida. I associate these trips down to Boca Raton with eating out every night, alternating between the pool by the Intracostal and then the beach, and shopping 'til I drop with Nana at Loehmann's and Bloomingdales. But on my first night there, I spotted a sign for a local farmer's market just off the jostling strip of Atlantic Ave in Delray Beach. My parents and I woke up early Saturday morning and found ourselves momentarily whisked away from the world of beachfront condos to the more real, local Florida: tomatoes, avocados, and baby eggplant from a nearby farm, heritage breed chicken eggs, fresh gooey arepas, organic tea, homemade pickles, and mahi mahi and swordfish that had been caught the day before just 10 miles off the coast. The fish was so fresh and the staff so knowledgeable, we made a detour to Captain Clay and Sons Fish Market. There we picked up mahi mahi and large Florida shrimp for lunch.

When it comes to seafood, I try to do my part to choose sustainable products. The Monterey Bay Aquarium gives excellent advice about best bets for seafood and I try to adhere to their recommendations. As a result, I almost never eat shrimp anymore (the tales of imported shrimp are rather terrifying) except when I can get US-caught or farmed ones. So I jumped for joy at the chance to actually have my Florida prawns and eat them too.

This recipe is almost embarrassingly simple. The shrimp may not be super cheap, but they are worth the splurge. For one pound of shrimp, all you need is three of everything, from minutes of cooking time to tablespoons of seasoning. It will take less than 5 minutes for these beauties to be in your belly. Eat them hot or chilled with a large salad on the side. Make sure to have plenty of paper towels handy!

333 Shrimp
Serves 2 generously

• 1 lb large US-caught shrimp
• 3 T Old Bay Seasoning
• 3 T water
• lemon or key lime wedges of serving

In a small pot, place the shrimp, Old Bay, and water. Stir with a fork to cover shrimp in seasoning. The water should just barely cover the bottom of your pan. Place lid on tightly and heat over high heat. Every 30 seconds or so, give the pot a good shake. Cook for about 3 minutes and 30 seconds until shrimp are cooked through. Serve hot or chill in the fridge for an hour before serving. Garnish with citrus.

Tiramisu 151

Tiramisu might be one of my favorite desserts of all time. I know that's kind of cliched in our post-Sleepless in Seattle world, but still, I always order it when I'm out. What's surprising about tiramisu is how simple it is to make: store-bought lady fingers dipped in strong espresso, marscapone cheese mixed with rum, orange liqueur, and whipped cream. The flavors meld and intensify the longer it is refrigerated, so this is a perfect make-ahead dessert. You only need to use two bowls and there's booze & chocolate! Need I say more?

A couple of notes: if you don't have an electric beater, it will be tough to make the whipped cream from scratch. An alternative would be to see if you can find some homemade whipped cream at your local ice cream shop or gourmet store. I'm skeptical about what might happen with the canned stuff, but if you try that, let me know! I imagine it would be sweeter, but that might suit some palates.

I'm taking this over to my friend DC's for movie night tonight. Annie Hall + tiramisu = bliss.

Tiramisu 151

• 2 tablespoons Grand Marnier or other orange liqueur
• 3 tablespoons Bacardi 151
• 4 tablespoons sugar
• 8 ounces marscapone cheese, at room temperature
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 cup strong brewed espresso, I use instant
• 16 lady fingers
• 6 ounces 72% dark chocolate, finely chopped

In a medium bowl, beat Grand Marnier, Bacardi, sugar, and marscapone with an electric hand-held mixer for 1 minute, until well-combined and lightened. In a separate small bowl, beat heavy cream with mixer until soft peaks form. Add sugar and beat until firm peaks form. Fold into marscapone. Line a loaf pan with 8 lady fingers dipped in the espresso. Layer on top half the marscapone and then sprinkle with half the chocolate. Repeat with another layer of dipped lady fingers, marscapone, and chocolate. Cover with plastic and chill of as long as possible, ideally overnight.

Ultimate Breakfast Sandwich

I've never been a big fan of breakfast. I rather sleep 10 more minutes and just grab a cup of coffee on my way to school or work. But I've been trying to reform and the only way to do that is to have breakfast become so enticing that I wake up looking forward to it. Here's my favorite of late: avocado, tomato, and lemon mayo with a fried egg. Not only does this sandwich always feel a bit indulgent, but it only takes 5 minutes to make and the price is right. Mere dollars for such a satisfying start to the day.

On that note, I'm going to start adding tags about time and price for the dishes. When I think about the student budget, it encompasses more than just a frugality of funds, but also a squeeze on time. I hope none of the dishes I include on the SE will ever be more than $20 total and will never take more than 30 minutes of active time. Enjoy!

Egg Breakfast Sandwich with Tomato, Avocado, and Lemony Mayo

For each sandwich you will need:

• 1 English muffin, toasted
• 1/2 avocado
• 1 fried egg
• 1 thick slice tomato
• 1 T mayo
• zest of 1/2 lemon
• ample salt and pepper
• olive oil for cooking the egg
  

If you don't have a toaster, throw the English muffin under the broiler in your oven. Meanwhile, heat a small skillet over high heat. When hot, pour in about 1 T olive oil. When the olive oil is shiny hot, break in the egg. Cook until whites have thickened but top of the egg is still runny, about 2 minutes. Flip egg and turn off heat. In a small bowl, mix together mayo and lemon zest. When muffin is toasted, use a knife to spread the avocado on one side. Sprinkle with salt and pepper. Top with egg, followed by the tomato slice. Salt tomato slice too. Spread lemony mayo on the top muffin half. Voila!

Cupboard #2

When: Tuesday, March 2, about 11 AM
Where: Richmond, MA
Who: My parents, physicians, health care activist and poet, respectively
Favorite quick meal: scrambled local egg on whole wheat toast with olive oil and fresh ground pepper (Mom) and Guilin noodles (Dad)