Winter Vegetable Thai Curry

The year we lived in London, we ate in some really fantastic restaurants. We also explored cuisines that are not all that available to us here in Seattle. I always knew that I liked Indian food but fell head over heels in love with it while living there. Middle Eastern food too. I can't tell you how much I miss the multitude of places where I could eat dips, felafel, fantastic breads, and vegetable dishes to my heart's content. The one thing we missed while living there was Thai food. I tried it a few different places in London, some of them very fancy, and it never was very good.

We are fortunate to have a plethra of great Thai places in Seattle. In an approximate one mile radius of our house, there are no fewer than 8 Thai restaurants, some pretty good and some really good. It is our go-to meal for Friday night take-out and I crave it on an even more regular basis. Because my Asian food-hating clients (who are the same as my mushroom-hating clients) are out of town again tonight, I thought I would make it for the others.

For this dinner, I turned to the sweetest little cookbook. Real Vegetarian Thai was written by a woman who spent two years in Thailand in the Peace Corps. She includes copious notes with each recipe telling you how the Thais would serve it and substitutions that can be made. She also tells you what can be done in advance which always wins extra points with me. All of this is done in a un-pretentious friendly voice that is a joy to read. The recipes I have made (and there have been many of them) have turned out great. Tonight's menu included Tome Yum Soup with Mushrooms and Tofu, Red Curry with Winter Vegetables and Cashews, Coconut Rice, and Cucumber Salad.

For the curry recipe, you actually make your own curry paste. In a pinch you can, of course, substitute store-bought, but if you are a vegetarian, read the label carefully. Many of them contain dried shrimp. Making the paste really doesn't take all that much time and it makes a healthy amount. It can be stored in the refrigerator for up to a month. Perfect for the next time you want red curry! I followed the paste recipe quite closely but with the finished dish, I made a lot of changes.

Red Curry with Winter Vegetables and Cashews
Adapted from Real Vegetarian Thai
Serves 4 generously

1 can unsweetened coconut milk (DN: I used reduced fat)
2 or 3 tbsp. red curry paste (recipe follows)
Vegetable oil
1 yellow onion, thinly sliced
Kosher salt
8 oz. extra firm tofu, drained, patted dry, and cut into 1 inch cubes
1 cup vegetable stock
1 1/2 pounds assorted winter vegetables such as squash, sweet potatoes, carrots and/or
parsnips, everything cut into 1-2 inch pieces
1 tbsp. light brown sugar
1 tsp. soy sauce
3/4 cup salted, dry-roasted cashews
1/4 cup chopped cilantro

Shake the coconut milk can well. Spoon out 1/3 cup into a small saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it starts to release its fragrance. Add the curry paste and cook for about 3 more minutes, mashing the paste into the coconut milk.

Meanwhile, heat a large skillet or dutch oven over medium heat. Add enough vegetable oil to lightly coat the bottom of the pan, then add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are softened, about 8 minutes.

Add the chopped winter vegetables and saute for another 5 minutes. Add the curry mixture, the rest of the coconut milk, the stock, soy sauce, and sugar and bring to a boil. Give it a good stir, then reduce the heat to simmer and cover. Cook, stirring occasionally, until the vegetables are soft, about 20 minutes.

Just before serving, add the cashews and cilantro. Serve over rice.

Red Curry Paste
Adapted from Real Vegetarian Thai
Makes about 1 cup

McDermott suggests using chilies de arbol here which are finger-length and quite spicy. I didn't have any on hand so I used Guajillo chiles which are much less spicy.

20 dried chilies de arbol
1 tbsp. whole coriander seeds
1 tsp. whole cumin seeds
1 tsp. freshly ground black pepper
3 stalks lemongrass
1/4 cup chopped fresh cilantro
1/4 cup coarsely chopped shallots
2 tbsp. coarsely chopped garlic
1 tbsp. coarsely chopped peeled fresh ginger
Zest of 1 small lime
1 tsp. salt

Stem the chilies and shake out and discard the seeds. Break into large pieces. Place the chilies in a small bowl, add warm water to cover, and set aside to soften for about 20 minutes.

In a small skillet over medium heat, dry-fry the coriander and cumin seeds until they are fragrant, about 3 minutes. Allow to cool, then grind in a coffee grinder or a mortar and pestle.

To prepare the lemongrass, trim away and discard any root section below the bulb base, and cut away the top portion, leaving a stalk about 6 inches long, including the base. Remove the outer layer of "skin", then finely chop the stalks.

Drain the chilies and combine them with the lemongrass, ground spices, and the remaining ingredients in a mini food processor or a blender. Pour in 2 tbsp. of water and combine to a fairly smooth puree. You may need to add more water to keep the blades moving. Store in an airtight container in the refrigerator up to one month.

Mushroom Enchiladas

My husband recently took on a new job within his company. It's a great job, one where he will really be challenged (which he likes), and one where he will be able to show how much value he adds to anything he does. For me, it has one big pro and one big con. Pro: He has moved over to an office in Seattle (rather than across a traffic clogged bridge), so he is home at 6:30 instead of 7:30. Con: He will be traveling about once a month or more.

Now, it actually isn't all that bad because it will all be domestic travel and they will be quick trips. But it is still hard to have him gone. And even though he is not a foodie, I know he hates it when he misses a good meal. Last week, I planned to make a Mexican dinner for my clients and didn't realize he would miss it because of a trip to Chicago. I can't in good conscience know that I made these enchiladas and that he didn't get to eat any of them, given his love of Mexican food. So, I made them again.

There are so many things I like about this recipe. Mushrooms, pinto beans, cottage cheese, and parsley may sound like unlikely ingredients for the filling, but they are hearty without being too heavy and the flavors really pop. In fact, if you go light on the cheese topping, this can be a very healthy and low fat meal. The enchiladas come together quickly enough for a mid-week dinner, especially if you buy pre-sliced mushrooms. You can even make the filling a day ahead, and the whole dish up to 8 hours ahead. And any leftover filling tastes great in a baked potato topped with salsa as I found out last week!


One more thing. Two years ago today I gave birth to this extraordinary person. Before that day, I was worried that I didn't have enough love in my heart for two children. Boy, was I wrong! Happy Birthday baby.

Mushroom Enchiladas
Adapted from Main Course Vegetarian Pleasures
Serves 6

Use your favorite kind of salsa (I've even made it with tomatillo salsa), or you can substitute enchilada sauce if you prefer.

Olive oil
2 garlic cloves, minced
1 pound mushrooms, thinly sliced
1/2 tsp. dried oregano
1 16 oz. can pinto beans, rinsed and drained
1 cup low-fat small curd cottage cheese
1/2 cup finely chopped parsley
2 cups mild or medium salsa
8 8-inch tortillas
1 cup grated Cheddar cheese

1. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Add the garlic and cook 1 minute. Do not burn it. Stir in the mushrooms and cook until the juices are released and then evaporate, about 10 minutes. The mushrooms should begin to stick to the pan.

2. Add the oregano and pinto beans and cook 1 minute. Remove the pan from the heat and let the mixture cool.

3. Preheat the oven to 375 degrees.

4. Stir the cottage cheese and parsley into the bean mixture. Place the pan in front of you to begin rolling the enchiladas. Place the salsa in a bowl in front of you, along with the tortillas and a pastry brush (or you can just use a spoon.)

5. Spread a thin layer of salsa in a 9x13-inch baking dish. Lay a tortilla on a plate, then brush both sides of the tortilla with a little bit of salsa. This will moisten the tortillas and prevent them from breaking. Using a spoon, place about 3-4 tablespoons along the bottom of one tortilla and roll tightly. Place the enchilada seam side down in the baking dish. Repeat with the remaining tortillas and filling (you may get more or less than 8 depending on how much filling you use in each).

6. Spoon the remaining salsa over the enchiladas. Neatly place the Cheddar cheese along each enchilada. Cover the baking dish tightly with foil. Bake 30 minutes, then remove the foil and bake 5 minutes more. The enchiladas should be piping hot, but be careful not to dry them out with overcooking.

Simply Delicious

If you ask my husband what he wants for dinner, without hesitation he says,"Mexican." If you ask him where he wants to go out for dinner, he also says, "Mexican." I honestly don't even ask him anymore or if I do I have to ask like this, "Honey (deep breath), what-should-I-make-for-dinner-don't-say-Mexican?" Phew.

I too love Mexican food but seeing as live far far away from Mexico, there aren't a lot of places around here to satisfy the craving. Randy thinks bad Mexican is still good. I think bad Mexican is greasy and fattening. So I would rather make it myself.

Two things make a Mexican meal complete for me. Beans of some kind and lots of guacamole. For my clients last night I made Mushroom and Pinto Bean Enchiladas, Mexican Rice with Peppers and Tomatoes, and Salad with a Cilantro Lime Vinaigrette. I included a container of my guacamole which has gotten raves from them before and from others too. It is one of the only things I make completely without a recipe and totally to taste (hummus is another one.) I thought I would write a post about it so I paid attention to the proportions of what I added. Sometimes simple is best.

Guacamole
Serves 6 generously

I like my guacamole very limey and salty. You can always add less lime juice and salt and see how it tastes to you. If there is not too much going on in the meal, or if I am not serving salsa, I will dice up two seeded roma tomatoes and add it to the mix.

2 large ripe avocados, diced
1 1/2 large limes, cut in half
2 tsp. salt
1 tsp. pepper
2 tbsp. cilantro, or more to taste

Place the avocados in a large bowl. Juice the limes into the same bowl and add the salt and pepper. Using a potato masher, mash up the avocados and incorporate the juice. You will want to leave some texture. Add the cilantro and mix carefully with a spoon.

How My Business Works

I've written here about how I became a personal chef and I've written here and there a bit about my clients, but I realized I haven't described the nuts and bolts of my little business.

I currently have three permanent clients and one temporary one. They are all couples and I cook for them on Tuesday and Thursday nights. Before I had my second son, I cooked for them on Mondays, Tuesdays, and Thursdays, but my older son took two longs naps a day until he was 2 years old and went to bed every night at 6pm and woke up around 8. Those days are no longer and while both my boys nap at the same time (which is the ONLY reason I can even keep this business going), I have a lot less free time to cook. Two days a week it will have to be until we have more preschool in place.

For each meal, I bring them an entree and usually two sides. Occasionally there are other components to the meal (like chutney and raita if I were making Indian food). Tuesday is the day I bring the "treat". Everything is made 100% from scratch and is all vegetarian. I would say about 25% of the time the food is vegan, but the "treat" never is.

I cook everything in my kitchen and divvy it all up into plastic containers. I get everything as ready as it can be and deliver it to their homes with a handwritten note explaining the night's menu and any last minute prep the food needs. Some nights it is as easy as popping stuff in the microwave and tossing a salad, other nights something will need to go into the oven or a little more prep will be involved. On my next visit, I pick up all my empty containers - I have quite a collection!

Because the meals I make are fairly involved, I use Mondays and Wednesdays as prep days. I almost always bake on Mondays and I will do any prep work possible in advance, even if it is just chopping vegetables. I find (and this is good advice for dinner parties too) that any little thing you can do in advance, from making the salad dressing to taking the leaves off parsley, will make your food prep the day of that much easier.

Since I tend to be busy prepping on Mondays and Wednesdays, our dinners those nights are a little simpler. Last week I was glancing through one of my favorite cookbooks, Real Vegetarian Thai, looking for a curry paste recipe to send to Beatrice at Ginger Beat. I love this cookbook - it is written by a woman who spent two years in Thailand while in the Peace Corps, and all recipes come with some kind of back story and lots of thoughtful tips. I decided to make a quick rice noodle soup with some lemongrass stock I had in the freezer and a salad with this incredible dressing.

The dressing comes from the New York Times and it tastes exactly like that perfect one you get at sushi restaurants. It is incredibly simple to make, it makes a lot, it lasts for a week in the refrigerator, and it is so nice and thick that it can also be used as a dip. I can also imagine it spooned over tofu, or even over soba noodles. It is so good, I was tempted to eat it straight from the jar - a desire I have never experienced for salad dressing!

Before the recipe, let's talk about miso. There are several different types of miso - white being the most mellow in flavor. It is often kept in the produce section of your grocery store, or where you would normally find tofu. You will end up buying more than you need for this recipe but, if you keep plastic pressed directly on top of the miso once it is opened, it will keep for a year in your refrigerator. And you will want to make this dressing again!

Miso Carrot Sauce
From The New York Times
Makes 1 1/4 cup

The salad I made for this dressing had butter lettuce, thinly sliced mushrooms, halved cherry tomatoes, and chunks of avocado.

1/4 cup peanut or grapeseed oil
1/4 cup rice vinegar
3 tbsp. white miso
1 tbsp. dark sesame oil
2 medium carrots
1 inch fresh ginger, peeled and cut into coins

Put all ingredients into food processor and pulse to mince carrots. Let machine run for 1 minute, until mixture is chunky-smooth.

Taste and add salt and pepper to taste. (Can be made 1 week ahead. Cover and refrigerate.)

Fattoush (Pita Bread Salad)

Continuing on the Moroccan theme, how about Fattoush? Fa-waht? you may ask. Fattoush is an amazing salad whose star ingredient is pita bread. The version I make has some of the same ingredients as a Greek salad (tomatoes, olives, cucumber, feta cheese), but the flavor is more complex due to an incredible condiment called za'atar.

Za'atar is used throughout North African and Middle Eastern cooking and the ingredients and their quantities vary slightly. The one I make uses fresh thyme, sesame seeds, and sumac. Sumac is a powder make from a ground dried berry and it has an incredible blood red color and slightly sour yet fruity flavor. The three things together taste incredible - piney thyme, sour sumac, and nutty sesame seeds - and it is not unusual to see it stirred into olive oil for dunking bread and vegetables into. In this recipe, you sprinkle it over pita bread halves that have been brushed with olive oil, and put the bread in the oven. The smell is of baking bread, nuts and a bit of sour. Yum.

Once out of the oven and cool, the pita halves get broken into irregular pieces and, eventually, tossed into the salad. The longer they sit in it, the more tender they get so if you don't want a lot of crunch, allow the salad to sit for half an hour. Want more crunch? Serve it right away. You can always make extra baked pita to dip in your baba ghanouj.

This recipe originally comes from Gourmet Magazine, but I have streamlined it significantly. They tell you to marinate olives for several days and then use the marinade for a dressing. Instead, I just use Kalamata olives and make a very simple dressing of olive oil and lemon juice. If you live in the Seattle area, you can find sumac at Market Spice in the Pike Place Market. If not, you might be able to find it at Whole Foods (either in spices or in the bulk section) and you can certainly order it online at Penzey's.

Fattoush (Pita Bread Salad)
Serves 8-10

For Za'atar:
2 tbsp. minced fresh thyme leaves
2 tbsp. sesame seeds, toasted
2 tsp. ground sumac
1/2 tsp. salt

For Pita Toasts:
4 6-inch pita loaves with pockets, split horizontally
Olive oil for brushing
2 tbsp. za'atar

For Salad:
4 hearts of romaine, cut into 2 inch pieces
1 seedless (or English) cucumber, halved lengthwise, cored, and thinly sliced
1 pint grape or cherry tomatoes, halved
1 cup Kalamata olives, pitted and halved
3/4 lb. feta cheese, crumbled
3 tbsp. za'atar
Juice of one lemon
Olive oil

Make za'atar: Stir together all ingredients in a small bowl. (Za'atar keeps, chilled in a sealed plastic bag, 1 week.)

Make pita toasts: Preheat oven to 350 degrees. Brush rough sides of pita halves with olive oil and sprinkle with 2 tbsp. of the za'atar. Arrange halves, oiled side up, on 2 baking sheets and bake in oven until crisp and pale golden, about 10 minutes. Cool on rack. Once cool, bread into irregular large pieces. (Can be made one day ahead. Store in ziploc bag.)

Make salad: Place lettuce, tomatoes, olives, cucumber, pita toasts, feta cheese, and the remaining za'atar in a large salad bowl. Drizzle generously with olive oil and pour the lemon juice over. Toss the salad and taste. Add more lemon juice as needed.

Moroccoan Food and My Dad

My dad is a retired doctor - an oncologist to be exact. He had a private practice for over 30 years and worked incredibly hard the whole time. The patients he had tended to be incredibly ill and he lost so very many of them to incurable cancers. He also saved a lot of them, or extended their lives beyond what they could have hoped for.

When I tell someone who knows him (a former patient, family member of a patient, or someone in the medical community) that I am his daughter, they unfailingly tell me what a wonderful man he is. I know. He is a great dad too. During my entire childhood, he worked very long hours, but it never seemed that way to me. He was very present when he was home, so it seemed that he was around a lot more than he actually was.

I worried a little about him retiring. Being a doctor, a good doctor, was so much a part of him and I wondered how he would transition to a life without that identity and with a lot more free time. I needn't have worried. He and my mom have been incredibly active and busy basically since his retirement party. He took birding classes, joined a softball team, joined a cancer survivor support group (yes, he has also been a patient), and he and my mom have traveled all over the place. Last year they went to Austria and Germany on one trip and Italy on another.

Just last week, they left for Morocco. They are going with a tour group of sorts (an active tour group), but this was still a big step for them. Morocco is much more foreign than the other places they have traveled - except for Turkey a couple of summers ago. They were very excited to go but apprehensive. I can't wait to hear their stories and see their pictures. A bonus of their trip is that they opted to start in Madrid - a place they had never been. My dad was an art history major (unusual for someone who is pre-med), and had never seen the Prado Museum. His favorite artist is Goya and there are some of the most incredible examples of his work in the Prado. My dad is five years post-op from his cancer and is incredibly healthy. It makes me very happy that he will see those amazing paintings and get to see Morocco.

In honor of their trip, I decided to do a Moroccan style dinner last week and at the heart of it was this amazing soup. It's called Harira Soup and, among my many cookbooks, I have several recipes for it. The one I chose last week turned out to be my favorite yet. It comes from a marvelous cookbook called World Food Cafe, which is also an incredible restaurant in the Covent Garden are of London. Randy and I ate several meals there and I was always torn as to what to order (it is all vegetarian). World Food Cafe is owned by a husband and wife team and the husband just happens to be the Photographer-in-Residence for the Royal Geographic Society. The cookbook's photography is stunning and the recipes reflect their travels all over the world.

Harira Soup
Adapted from World Food Cafe
Serves 4-6

This soup is very easy to make but it does require a fair amount of chopping. Look at it as an opportunity to practice your knife skills! Like most soups, it tastes even better the next day, but will most likely be very thick. Add water as needed as you reheat it. You can also do some things ahead of time, like chop the celery and carrots (potatoes will discolor and onions will get too stinky), and measure out the spices.

Olive oil
1 large onion, diced
2 garlic cloves, minced
Handful of fresh flat-leaf parsley sprigs, chopped
1 1/2 tsp. ground ginger
1 tsp. coarsely ground black pepper
1/2 tsp. saffron or tumeric
1/2 tsp. cayenne pepper
1 tbsp. paprika
2 tsp. ground coriander
2 large red potatoes, diced
2 large carrots, peeled and diced
2 celery stalks, diced
1/2 cup dried green lentils
2 tbsp. tomato paste
1 14 oz. can crushed tomatoes in heavy puree
2 cups vegetable stock
Water as needed
1 14 oz. can chickpeas, drained and rinsed
4 oz. vermicelli (or angel hair pasta), broken up
Juice of 1 lemon
Salt to taste

Heat the oil in a large, heavy saucepan over medium heat and toss in the onions and a healthy pinch of salt. Saute the onions until soft. Add the garlic and stir for three minutes.

Add the parsley, ginger, black pepper, saffron or tumeric, cayenne, paprika, and coriander, stirring to prevent sticking. Add the potatoes, carrots, celery, lentils, and tomato paste. Stir well and add the tomatoes, stock, and enough water to cover the ingredients. Bring to a boil, reduce the heat, and simmer for 45 minutes, adding more water as necessary to make a thick soup.

Add the chickpeas and vermicelli and cover. Cook for 5 minutes, or until the pasta is al dente. Pour in the lemon juice and add salt to taste.

Eggplant Even I Can Love

NaBloPoMo has started. I will do my very best to
a) post everyday
b) not bitch about how hard it is to post everyday

Onward! I don't know when it was that I first tasted hummus. I think it was somewhere around the time that I became a vegetarian but for the life of me, I can't remember where it was or the circumstances. But I do know that I fell in love. I swooned over the recipe in The Greens Cookbook and begged my mom for her Cuisinart so I could make it. She surprised me by buying me my own - the one I still have 15 years later. Every party I would throw, I would make a huge batch of hummus and people would just wolf it down.

Baba Ghanouj came to me later in life. I shied away from it for a long time because I don't really like eggplant. I have mentioned this here before here, but it feels almost like blasphemy to be a vegetarian and admit to not liking eggplant. You are supposed to like it because it has a "meaty" texture and can be substituted for meat in certain dishes. Personally, one of the reasons I don't eat meat is because I don't like the texture of it, so eggplant scores no points with me there. Another reason I don't like it is because, well, it's bitter. Or it can be.

If you are with me on either of the above two points, meet your new best friend, baba ghanouj. This incredible smoky, rich, and tangy dip is a close relative of hummus in that it stars some of the same ingredients. But, and this is hard for me to believe - the person who LOVES chickpeas - but I like baba ghanouj better. The flavor is more complex and the smokiness just can't be beat. I like to serve it with grilled pita bread, but any kind of vegetable dipped in it tastes just great.

I have tinkered around with different recipes and have come up with one that I really love. There are a couple of keys here. Make sure the eggplant is completely soft before you take it out of the oven. You can also grill it, but I would cut it into slices to make sure that it gets cooked through. Finally, in my experience, both hummus and baba ghanoush need a lot of salt, cumin and lemon juice to wake up the flavors. Be sure to taste as you go and adjust as necessary.

Baba Ghanouj
Makes about 2 cups

Almost all recipes you see for both hummus and baba ghanouj call for garlic. I don't add any to mine because I really don't like the bite of raw garlic, but feel free to add it if you like. 1-2 cloves would be right for this amount. I like my baba ghanouj very smooth but you can leave it chunkier.

3 lbs. globe eggplant
3-4 tbsp. olive oil
4 tbsp. tahini
1 tsp. ground cumin
Juice of 1-2 lemons
1 tsp. salt
Freshly ground pepper
1/2 tsp. cayenne pepper

Preheat oven to 375 degrees. Cut each eggplant in half and drizzle with olive oil. Place cut side down on a baking sheet and bake until completely soft, about 1 hour. Remove from oven and allow to cool enough to handle.

Over the bowl of a food processor, scrape the eggplant flesh out of the skin and discard the skin. Add the tahini, lemon juice, salt, cumin, salt, and cayenne and start to blend. Add the olive oil through the tube of the processor until you have a paste-like consistency. Stop, scrape down the sides and taste, adjusting seasoning as necessary, and adding pepper. Process one more time.

Asian Food

Do you have someone in your life that doesn't like something and you are convinced you can make them think otherwise? If you have read this blog, you know my dear husband Randy doesn't like beets which kills me because I love them. Every time I make them or order them in a restaurant, I make him try one. There is some evidence that supports the fact that your tastes do change and that you should try "dislikes" periodically to see if that has indeed happened. (At least, that is what I tell Randy.) He tried one last Friday night and swallowed it with great difficulty.

My brother Alex, who eats just about everything, does not like mushrooms or artichoke hearts. But that list used to include olives and about 10 years ago, he had a Eureka! moment and discovered that he loved olives. So there is hope for mushrooms and artichoke hearts. And beets for Randy.

My client Mark told me he doesn't like Asian food. Now, this is a little trickier than beets because it encompasses an entire continent. When asked to clarify, he said he doesn't like stir-fries. What does that mean exactly? I will need to do some further investigation. I have been steering away from Asian food since his confession but the truth is, I really miss it. Put me on a desert island and my first choice would be french fries. My second choice would be rice noodles with lots of tofu with, perhaps, a Thai curry sauce.

So, last night I decided enough was enough and made something I thought would be perhaps pass muster with him. I made Baked Spring Rolls with a Soy Dipping Sauce, Spinach Salad with Asian Pears and a Peanut Dressing and Soba Noodles with Tofu and Bok Choy. Nothing was stir-fried. No wok was used in the cooking of this food.

The noodle dish is the kind of thing I crave, nice and savory with lots of interesting flavors going on - lots of ginger and spice. The balance of starch (from the soba) protein, and green vegetable is very satisfying. Even so, as I was eating it last night I said to Randy, "Mark is going to hate this."

Notes on ingredients: You should be able to find everything you don't already have easily in the Asian section of your grocery store. Rice vinegar is sometimes kept in the aisle with the other oils and vinegars. Soba Noodles always surprise me with how much you get out of them. They usually come in 8.8 ounce packages. Buy two for this recipe and just know that you will probably have some noodles left over. Trader Joe's has great extra-firm tofu in 1 lb. packages. And lastly, I almost always use tamari soy sauce but in this recipe, because there is so much used, I chose the low-sodium and that was the right decision.

Soba Noodles with Tofu and Bok Choy
Serves 4

I very very loosely adapted this recipe from Cooking Light.

1 lb. soba noodles
1 lb. extra firm tofu
1/4 cup mirin
1/4 cup low sodium soy sauce
1 tbsp. grated ginger
2 tbsp. unseasoned rice vinegar
1 tbsp. dark sesame oil
2 tbsp. honey
1/2 tsp. red pepper flakes
1 clove garlic, minced
4 heads baby bok choy, cut in half lengthwise

Fill a large saucepan with water and bring to a boil. Add salt and soba noodles and cook until just al dente, 4-6 minutes. Drain and rinse well with cold water. Set aside.

Mix the mirin, soy sauce, ginger, rice vinegar, sesame oil, honey, red pepper flakes, and garlic together in a bowl with a whisk.

Cut the tofu crosswise into four pieces. Heat a medium non-stick skillet over medium-high heat. Add tofu and just enough soy mixture to come half-wat up the sides of the tofu (dont' use all of it). Bring to a gentle boil and cook 4 minutes. Turn the tofu over and cook another 3 minutes. Remove from heat and keep warm.

Place the bok choy halves in the same pan and pour in some more of the soy mixture. Cook for 2-3 minutes and remove from heat. (You may have to do this in batches.)

To serve: Place a tangle of soba noodles on a plate and top with tofu and bok choy. If you have leftover sauce, you can pour this over the noodles. If not, just give them a little shake of soy sauce.

(Almost End of) Summer Rolls

As a personal chef, I feel really lucky to have such great clients. I currently have three couples that I cook dinner for twice a week (one couple is just once a week), and they have been really flexible and understanding whenever I go out of town, or one of my kids get sick, or I decide to take a 6 month maternity leave. Perhaps best of all, they eat whatever I bring them. None of them is vegetarian but they are happy to eat that way and they haven't really had any dietary or dislike restrictions. I have just been able to show up with what I felt like making that day and they have been happy to eat it.

Until about 3 months ago. My friend and longest standing client Stephanie told me that her husband really doesn't like Asian food and neither of them really like mushrooms. This was a blow because a) I LOVE Asian food and b) mushrooms are an important part of vegetarian cuisine - for me anyway. They travel on a semi-regular basis so whenever they are gone, I make Asian food or Things with Mushrooms or Asian Mushroom Food.

Last night I made a Red Curry with Summer Vegetables and Fresh Summer Rolls. The rolls are something I have been working on for years. I used to order them all the time at the Noodle Ranch in Seattle where my taste buds were forever spoiled because they were so good and are so mediocre at most other places I have tried. I have experimented with all different recipes with all different fillings, and have attempted to perfect my rolling technique. I have to say, last night I think I nailed it. I borrowed an idea from here and there and I used an incredible dipping sauce from Everyday Greens. Some day when I am the master of my new camera (it is currently the master of me), I will document a step by step photo montage of how to make these. For now, I will just have to try and be descriptive. They are not hard to make, just a little time consuming and so so so so worth it.

A word about the tofu. I found tofu that had already been fried at PCC. This was huge for me because I hate frying tofu, or frying anything for that matter. If you are unable to find it and don't want to fry your own, you can either just use plain or use one of the flavored varieties (stick with Asian-y flavors). You can also use my super simple and delicious method described here.

Fresh Summer Rolls with Tofu and Hoisin Peanut Dipping Sauce
Makes approximately 12

The carrots, cucumber, and tofu can all be prepared a day ahead and stored, separately, in the refrigerator. The herbs are flexible here. Use just mint and Thai basil if you hate cilantro, or all mint if you can't find Thai basil. Rice paper rounds can be found in the Asian section of some supermarkets - Whole Foods has them. They are about frisbee diameter. For the noodles, look for those that are about the width of angel hair pasta. Any thicker and it won't turn out right.

12 rice paper rounds
3 medium carrots, cut into very thin matchsticks about 3 inches long
1 lg. "English" cucumber
4 oz. thin rice noodles
12 oz. extra firm tofu, cut into thin matchsticks, about 3 inches long
Cilantro leaves
Thai Basil leaves (substitute mint, if desired)

Blanch the carrots in a saucepan of boiling salted water for 3 minutes. Drain and set aside.

Cut both ends off the cucumber. Stand it on one end and, avoiding the seeds, cut down the length of the cucumber. Keep turning it 45 degrees and making the same cut, then discard the seedy interior. Slice the four pieces into thin matchsticks, about 3 inches long. Set aside.

Place the noodles in a large heat-proof bowl and pour boiling water over to cover. Let stand 10 minutes, drain, and set aside.

Mix the cilantro leaves and Thai basil leaves in a small bowl.

Have all your ingredients ready in front of you. Fill a large bowl with lukewarm water and spread out a clean dishtowel on a work surface. Place one rice paper round in the water and allow it to soften for about 15 seconds. You want it slightly pliable but not mush. It will continue to soften once you get it out of the water. (If you leave it in for too long, it will become like plastic wrap and be difficult to work with.) Scatter a few cilantro leaves and a few Thai basil leaves over the surface of the paper. Starting about 2-3 inches from the bottom of the round, place a few pieces of carrot, then a few pieces of cucumber, then a few pieces of tofu, and then a small fingerful of noodles. Stack them one ahead of the other, not one on top of the other. Resist the urge to overfill until you get the hang of what is the right amount.

Fold the bottom of the circle over the filling and try to compress the filling a bit. Continue rolling, then fold the right and left side in, then roll up to the top. Roll it over on itself so the seam will stick. Continue with the rest of the papers and filling ingredients. Rolls can be made about 4 hours ahead and stored in the refrigerator, covered loosely with a damp paper towel.

Peanut-Hoisin Dipping Sauce
Adapted from Everyday Greens
Makes about 1 cup

2 tbsp. vegetable oil
1 large shallot, thinly sliced
Salt and pepper
1/2 cup hoisin sauce
1/3 cup water
1/2 tsp. rice vinegar
1/4 cup roasted salted peanuts, chopped

Heat the oil in a small saute pan and add the shallots and a pinch of salt. Cook over medium-high heat until crisp, about 2 minutes. Drain on a paper towel and sprinkle with salt and pepper. Finely chop and transfer to a small bowl. Add all the remaining ingredients and stir.

Dreaming of Rasa

One of the joys of cooking and eating vegetarian is exploring world cuisines. Many of the world's cultures eat either don't eat meat, or eat it sparingly - as more of a condiment than a focus. If you are a little adventurous, you can find incredible and satisfying vegetarian food in cultures other than our own.

I'm not sure where I first had it, but I have always loved Indian food. Unfortunately, living in Seattle, I had never had really good restaurant Indian food. In my opinion, what you find here tends to be very oily, rich, and - for lack of a better term - gloppy. Early in my cooking life, I instead turned to recipes that involved curry and devoured them. Periodically, I would try an Indian restaurant and would eat a ton of naan and then get a stomachache from the rest - just too much oil for me.

And then Randy and I went to Spain for our honeymoon. In typical Randy fashion, he was able to finagle a side trip to Paris and London so he could do some meetings and I could make it back to Paris for the first time in 12 years, and see London for the first time. (Randy is the master of making the most out of a travel schedule.) It is now hard for me to believe that in the first 32 years of my life, I had never been to London. Randy had been there many times without me for business and somewhere along the line, someone took him to Rasa and he knew at first bite that he had to take me there.

I have stated this in more round-about ways in previous posts, but Randy is not a foodie. Until he met me, he was of the food-is-fuel mentality. He didn't really care what he was eating, just as long as it was nutritious and tasted decent and kept him from bonking. (Full disclosure: his "bachelor meal" is rice, tuna, salsa, and cheese. He still eats this if I am out.) So the fact that he loved this restaurant and knew I would love it, well, that's the kind of thing that made me marry him.

Although Seattle is no culinary capital, I have always been a good and curious eater. My parents are both from New York and I grew up going there at least once a year and in typical fashion for my family, food was the focus. Early on, I learned to love the many different types of Asian food that are represented so well here in the Northwest. But I had never had South Indian cooking and what I tasted at Rasa blew my mind. This is a gross generalization, but the cooking in the South tends to be lighter, spicier, cleaner, and has far less meat. Much of it is vegetarian or uses fish as a protein. The Rasa that we ate in (there are several) was, at that time, vegetarian. So imagine me, so used to getting the short end of the stick in restaurants, sitting in front of a menu with the most incredibly interesting and incredible sounding food - all of which I could eat. I almost cried.

We ended up getting a tasting menu and I can honestly say, I have never been so full in my life. I literally could not stop eating everything they put in front of me. Everything was spiced perfectly, seasoned perfectly, balanced perfectly, and looked beautiful. Randy bought me the cookbook and I couldn't wait to get home and start cooking.

Not quite a year later, we had the opportunity to move to London for Randy's job. We went on a househunting trip and guess where we ate. Guess where we ate for my birthday dinner. Guess where we ate on a pretty regular basis. I couldn't get enough of it. We brought our friends Michelle and Dale there thinking that if we stuck to the less spicy dishes they would like it. They didn't - too spicy. But it remained my favorite place in London.

Whenever I want to make Indian food now, I pull out my two Rasa cookbooks. Many of the recipes use fresh curry leaves which are difficult to find. The one place I did find them in Seattle was at Uwajimaya - an incredible Asian superstore in the International district of Seattle. It is far from our house, but totally worth the trek because the flavor of the curry leaves is unparalleled (they have nothing to do with curry powder). They look like small fresh bay leaves and have a pungent taste - almost rubbery. This may sound unpleasant, but truly they impart the most round flavor to every dish they inhabit. The last time I went to Uwajimaya, I was told that they could no longer carry them because there was a U.S. ban importing them. I'm not sure if this is true because peeking around the internet just now, I saw plenty of them, but suffice it to say, that while I made Indian food last night for my clients, I didn't use my beloved Rasa cookbooks.

Instead I used three trusted recipes from food magazines that I cut out long ago. One of them is Creamy Eggplant with Green Peas. In the Vegetarian Rule Book, one of the top requirements is that you like eggplant. I have never been a big fan, but it falls under the "Don't Like it Much, But Will Eat It" category instead of the "Don't Like It and Won't Eat It". (I think the only thing on that list is okra.) This eggplant dish I not only eat but I enjoy it. The eggplants are first roasted at high heat and then mixed together with lots of spices, tomatoes, onions, peas, and yogurt so it becomes creamy and takes on the complex flavors that are in the dish. It is relatively easy, nutritious and very tasty.

A friend mentioned that she has seen curry leaves at R & M Grocery in the University District, so next time, it's back to my Rasa Cookbooks!

Creamy Eggplant with Green Peas
Serves 6
Adapted from Food and Wine Magazine

3 lbs eggplant
Vegetable oil
1 tsp. cumin seeds
1 small yellow onion
1 jalapeno pepper, minced with some seeds
1 large garlic clove, minced
1 1/2 tbsp. peeled, minced fresh ginger
1 dried red chile, broken
3 medium tomatoes, seeded and finely chopped
1 tsp. paprika
1/2 tsp. tumeric
1 1/4 cup frozen peas, thawed
1 cup chopped cilantro
1/2 plain yogurt
Salt

1. Preheat the oven to 500 degrees. Put the eggplant on a rimmed baking sheet and pierce them all over with a knife. Bake for about an hour, or until the skin is blackened and the flesh is very soft. Let cool slightly. Peel off the skin and scrape the flesh into a large bowl. Mash the eggplant coarsely.

2. Meanwhile, heat the a couple of tablespoons of oil in a large, deep skillet. Add the cumin seeds and cook over high heat until they sizzle, about 10 seconds. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 10 minutes. Add the jalapenos, garlic, ginger and red chiles and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes and boil until all the liquid has evaporated, about 8 minutes. Add the paprika and tumeric and cook, stirring, until fragrant, about 3 minutes. Stir in the eggplant and cook over low heat for 10 minutes to blend the flavors. Add the peas and cook 5 minutes longer. Stir in the chopped cilantro and the yogurt and season with salt.

Let's Talk About Tofu

When I mention to the people who I don't know well that I am a vegetarian, I get a myriad of responses. First and foremost, almost everyone asks if I eat fish. Somewhere I heard that vegetarians don't eat anything with a face - last time I checked, fish have faces. Other responses: often, people ask why I don't eat meat. Sometimes I will hear that their sister/brother/sister-in-law/brother-in-law is a vegetarian - I almost expect them to ask me if I know this relative. Sometimes they say silly things like, "Oh, you must eat a lot of salad." (I'm sorry, what year is it again? Have you never heard of things other than salad that don't include meat?). And sometimes they ask me, with the most incredible disgusted expression on their face, if I like tofu.

Well, yes I do. I really really do. And you might too if you knew what kind to get and what to do with it.

I think meat-eating people sometimes think of tofu as a meat alternative. Like their plate would have a steak, baked potato, and asparagus on it while mine would have a slab of tofu, baked potato, and asparagus. As much as I love tofu, I wouldn't like it like that. Who would? Tofu has basically no flavor of it's own and a texture that some people find objectionable, so eating it essentially naked does no one any favors. In my opinion, tofu does best in Asian food preparations where standing in for meat is natural.

Tofu needs help in both the flavor and the texture department. So let's start with what kind you should buy. I would heartily recommend you stick to extra-firm tofu. It is less sponge-y and just more solid all around. Be sure you are buying the kind that is either shrink wrapped or packed in water and is in the refrigerated section - not the kind that is sold vacuum packages on the shelf. That is silken tofu and while it has it's place (like in miso soup), it is not what you want for the time being.

I really like the tofu that Trader Joe's carries and I also love this brand. They have a great option that gives you two 8 oz. pieces that are sealed separately, so if you only need half a pound, you can have it without wasting the other half a pound. (My old favorite came in 12 oz portions which was really annoying.)

One big key to preparing tofu is to make sure you get as much water out of it as you reasonably can. I have seen all kinds of directions for pressing it with heavy cans on over-turned pie plates and all of that just makes me tired even thinking about it. Who has time for that? I just take about 4 paper towels, wrap the tofu block up in the towels, and press down. As I slice it, I press it with the towels again. Removing excess moisture from the tofu will allow it to absorb more of the flavor you are introducing it to, and will also help prevent a lot of splattering if you go to fry it.

One very simple preparation (and one that lends itself well to stir-fries of all kinds), is to cut your block of tofu in to 1/3 inch by 2 inch planks. Put it in a plastic bag and pour in a couple of tablespoons of soy sauce. I like Tamari best here - it has more depth of flavor than regular soy sauce and you should be able to find it on your international food aisle. Seal the bag, and let it marinate for half an hour or so. Then, heat up a non-stick pan over medium-high heat and add just enough tofu to cover the bottom. Don't even bother to add oil. The heat will carmelize the natural sugars in the Tamari and the tofu will develop a nice little crust and a firmer texture. Be sure to turn it over half way through.

The above photo is a lovely little appetizer that I brought to my clients E and J today. It's great because it requires no cooking and yet has lots of flavor. If summer ever does decide to visit us here in the great Northwest, this will be a nice recipe to have on hand.

Spicy Lime and Herbed Tofu in Lettuce Cups
Adapted from Bon Appetit Magazine
6 First-Course Servings

The original recipe calls for fish sauce in the dressing. I substituted soy sauce but if you are not opposed to a little fish sauce, by all means use that. There really is no substitute for that flavor - even I have to admit that. Lemongrass can be a little tricky to find but Whole Foods always has it. It is worth searching out - the flavor and aroma are incomparable.

Dressing
1/4 cup thinly sliced peeled fresh ginger
1/4 cup thinly sliced fresh lemongrass, cut from the bottom 4 inches of 4 stalks with the tough leaves removed
1/4 cup fresh lime juice (about 4 medium limes)
2 tbsp. tamari soy sauce
2 tbsp. water
2 tbsp. sweet chili sauce

Tofu
1/2 diced seeded cucumber
1/4 cup chopped green onions
1/4 cup diced seeded plum tomatoes
2 tbsp. chopped seeded jalapeno chile
1 tbsp. chopped cilantro
1 tbsp. chopped mint
1 tbsp. chopped basil (preferably Thai Basil)
1 16 oz package extra firm tofu, drained, cut in to 1 inch cubes
6 large or 12 medium butter lettuce leaves

For the dressing:
Puree first 5 ingredients in blender. Let mixture stand for at least 15 minutes and up to one hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made one day ahead. Cover and refrigerate.)

For the tofu:
Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl, toss to coat. Arrange 1 or 2 lettuce leaves on each of 6 plates. Divide tofu mixture among lettuce leaves and serve. (You can advise people to roll it up and eat it with their hands or use knife and fork).

Top 10 Lists

A few years ago, my brother Michael informed me he was compiling a list of his top 10 songs. He was heavily in to punk rock at the time so I remember being surprised that Steppenwolf's "Magic Carpet Ride" made the cut. As someone who has always loved music, I thought it was an interesting idea but how to choose? There are a bazillion songs out there and I easily tire of even those that I like. I worked in radio for a number of years and having a speaker above my desk blaring music that I couldn't turn off (or turn down) spoiled even some of my very favorites for me.

I came up with the idea that a song that truly belonged on my top 10 would be one that, if I heard it on the radio while driving in my car, would cause me to say, "I love this song!" and turn up the volume. Maybe because of my years working in radio, I am a chronic station flipper. I feel like I am sick of almost every song that comes on - even relatively new ones. But one that I am happy to hear? That must really be a favorite.

In thinking about my favorite foods, I came up with a similar strategy. There are so many things that I love - how do I know if it's really a top 10? Now I know - if I see it on a menu, my eye goes right to it and I order it 9 times out of 10. Or if I see it in a display case (a nice one, not at Safeway), I end up with it in my shopping cart. It's like the world get shut out and all I can think about is this food.

My list is a work in progress but I can tell you one of the very top things on there. Lentils. I love all kinds of lentils in all kinds of preparations. Soups, stews, salads, you name it and I love them. I love the good old fashioned pedestrian brown lentil, the firmer and fancier Le Puy lentil, and I love love love red lentils. Unlike their siblings, red lentils break down when cooked and become mushy but with a lot of texture and bite to them. They have an incredible buttery and rich taste to them but they are, of course, almost fat free and incredibly healthy with loads of protein, iron, and fiber.

This week I made a Stir-Fried Rice and Dal dish to go with a Spring Curry with Sri Lankan Spices (and a Cucumber Raita and a Mango Papaya Chutney). It was so good that I could have eaten it for all my meals for the rest of the week. There were a few more steps to it than warrant an "everyday meal" for me, but it made me think of another recipe which is one of my absolute favorites. This one gets extra points for being easy, relatively quick, very nutricious and for keeping well (up to 5 days!). AND it is so tasty, you won't believe it. Don't be put off by the long list of ingredients, the hands-on time is short.

Curried Red Lentil Stew with Vegetables
Adapted from Gourmet Magazine
Serves 4-6

Vegetable Oil
1 medium onion, chopped
Salt
1 (2 x 1 inch) piece of ginger, grated or minced
5 large garlic cloves, minced
3 1/2 cups water
1 1/2 tsp. curry powder
3/4 tsp. tumeric
1/2 tsp. cumin
1 cup red lentils, picked over and rinsed
3 1/2 cups water
1 15 oz can reduced-fat coconut milk
3 medium carrots, quartered lengthwise, then cut cross-wise in to 1/2 inch pieces
3 cups baby spinach (3 oz)
1 cup frozen peas (not thawed)
1/2 cup chopped cilantro

Heat a 4-5 quart heavy pot over moderate heat. Add just enough oil to lightly coat the bottom, then add the onion with a sprinkling of salt. Stir occasionally until golden, 8-10 minutes.

Add ginger and garlic and cook 2-3 minutes. Add curry, cumin, and tumeric and cook over low heat, stirring, 1 minute. Stir in lentils and add water and coconut milk and simmer, covered, stirring occasionally, 30 minutes. Add carrots and another pinch of salt and simmer, covered, stirring occasionally until carrots are tender and lentils have broken down in to a coarse puree, about 15 minutes.

Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and salt and pepper to taste. Add additional water if necessary (especially if you are reheating this out of the fridge) to thin the dal so it can be ladled over rice.

By the way, here is my preliminary Top 10 Foods List. (You will notice that several faves on this list are in the above recipe - no wonder I love it so much!).

Chickpeas
Caramel
Coconut milk
Chocolate
Lentils
Watermelon
Broccoli
Curry
Wide noodles (either egg or rice - Veggie Pho can put me over the edge)
Potatoes

Gazpacho

I love gazpacho. What's not to love? It's cold and refreshing, has tons of flavor, is really healthy, and can be garnished to your heart's content. And it looks beautiful. I even like bad gazpacho - you know, where the texture isn't quite right or the balance of flavor is off.

Randy and I went to Spain for our honeymoon and I ate gazpacho every single day and sometimes twice a day. Lunch was always a bowl of the soup and a "tortilla" which is like a frittata made of eggs, potatoes, and onions. I looked forward to this lunch each and every day. It was always a little different depending on what town we were in, but always delicious. I often started dinner off with gazpacho instead of a salad because, after all, it is kind of a liquid salad, but oh so much better. Really cold, tangy from the tomatoes and sherry vinegar, sweet from the onion and cucumber, and all nice and crunchy.

As much as I love the soup itself, the garnishes really make it for me. Big toasted croutons are my favorite, but this time I also included diced avacado and hard boiled egg. It all just made a good thing that much better.

As our June gets off to a very wet start, I thought I would beckon summer with a Spanish menu. Along with the Gazpacho, I served a Vegetable Paella, Smoky Swiss Chard, and for the Dana Treat, a Vanilla Bean Flan.

Gazpacho
Adapted from Cook's Illustrated
Serves 6-8

One of the best things about this recipe is that it is dead easy. Really all you are doing is chopping and mixing. It is a great do-ahead recipe because it can sit for up to two days in the refrigerator and needs no last-minute attention except for garnishing. To make great croutons, cut some good sourdough bread in to large (1 inch) cubes. Toss on a baking sheet with a couple of tablespoons of olive oil, a good dose of kosher salt, and freshly ground black pepper. Bake in a 375 degree oven until golden brown. I don't drizzle my gazpacho with olive oil, but you certainly can!

3 ripe medium tomatoes, cored and seeded, cut in to 1/4 inch cubes
2 medium red bell peppers, cored and seeded, cut in to 1/4 inch cubes
1 medium cucumber, seeded and cut in to 1/4 inch cubes
2 large shallots, peeled and minced
2 medium cloves garlic, peeled and minced
2 tsp. kosher salt
freshly ground black pepper
1/3 cup sherry vinegar
5 cups tomato juice
1 tsp. Tabasco (optional)
Olive Oil (optional)

Combine tomatoes, bell peppers, cucumbers, shallots, garlic, salt, vinegar, and pepper in a large glass, ceramic, or stainless steel bowl. Let stand 5 minutes. Stir in the tomato juice and Tabasco. Cover tightly and refrigerate for at least 4 hours and up to 2 days.

Adjust the seasoning with salt and pepper and serve cold with garnishes of your choice.