Tossed chicken thighs with a mix of olive oil, pomegranate sauce,
garlic, and kosher salt. Put them on a rack above a cookie sheet full
of potatoes and onions that had been tossed with olive oil and kosher
salt, and sprinkled with garlic.

The house sure smells good. I'll try to remember to take pics. I'll
serve it with a tomato-and-cucumber salad.

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Tue, 12 Aug 2008 18:58:48 -0700, Serene Vannoy
> wrote:

>Tossed chicken thighs with a mix of olive oil, pomegranate sauce,
>garlic, and kosher salt. Put them on a rack above a cookie sheet full
>of potatoes and onions that had been tossed with olive oil and kosher
>salt, and sprinkled with garlic.

I am getting ready to make some fried rice with tofu and pineapple,
from Deborah Madison's This Can't Be Tofu!. It uses both already
fried tofu, and regular tofu that is sauteed til golden. Plus
pineapple, and snow peas. I forget what else. But it sounded good to
me.....

Christine, who now really likes tofu after coming to it late.

Christine Dabney wrote:
> On Tue, 12 Aug 2008 18:58:48 -0700, Serene Vannoy
> > wrote:
>
>> Tossed chicken thighs with a mix of olive oil, pomegranate sauce,
>> garlic, and kosher salt. Put them on a rack above a cookie sheet full
>> of potatoes and onions that had been tossed with olive oil and kosher
>> salt, and sprinkled with garlic.
>
> I am getting ready to make some fried rice with tofu and pineapple,
> from Deborah Madison's This Can't Be Tofu!. It uses both already
> fried tofu, and regular tofu that is sauteed til golden. Plus
> pineapple, and snow peas. I forget what else. But it sounded good to
> me.....
>
> Christine, who now really likes tofu after coming to it late.

I love tofu, but I only made one recipe from that book, and didn't like
it, so I didn't return to the book (not that it's not worth a second
chance; I just have -- or, rather, had -- so many cookbooks that it's
not like I couldn't go to another book instead).

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Tue, 12 Aug 2008 19:15:55 -0700, Serene Vannoy
> wrote:


>I love tofu, but I only made one recipe from that book, and didn't like
>it, so I didn't return to the book (not that it's not worth a second
>chance; I just have -- or, rather, had -- so many cookbooks that it's
>not like I couldn't go to another book instead).
>
>Serene

I have made several recipes from that book and loved them. But the
ones I love are more traditional tofu recipes...not the ones that seem
to have more incongruent ingredients in them. The ones that seem to
have more *odd* or unusual ingredients in them, as far as cusines go,
don't seem as good to me.

I don't think tofu does well as a fusion ingredient...it does well in
traditional dishes... Those dishes from that book, I really enjoy.
Does that make sense to you?

For instance, I know tofu does well in fried rice. But the braised
dishes that call for peppers and roma tomatoes, or mushrooms..just
don't seem to jive as well... It's not the tofu's fault..but it
seems to go well in the more traditional southeast asian and Chinese
dishes.

Christine

Serene Vannoy wrote:

> Tossed chicken thighs with a mix of olive oil, pomegranate sauce,
> garlic, and kosher salt. Put them on a rack above a cookie sheet full
> of potatoes and onions that had been tossed with olive oil and kosher
> salt, and sprinkled with garlic.
>
> The house sure smells good. I'll try to remember to take pics. I'll
> serve it with a tomato-and-cucumber salad.

Well, Bob is out of town for the week so I am cooking for myself.

Tonight it was totally vegetarian -- unusual for me because I love meat.
I've often said that "I would make a GREAT vegetarian if I didn't love
meat so much!"

Anyway, it was a sautéed mixture of sliced fresh baby zucchini and
yellow squash, red fingerling potatoes, red onion, julienned carrot, and
mushrooms. The seasoning was very spicy as well as sweet. I serve the
concoction over bird's nest pasta and had sliced fresh heirloom tomatoes
on the side.

All in all, pretty darned good.

Still, if I had some chicken thighs tossed in there ... ;-)

Your meal sounds wonderful!

--Lin

Christine Dabney wrote:
> On Tue, 12 Aug 2008 19:15:55 -0700, Serene Vannoy
> > wrote:
>
>
>> I love tofu, but I only made one recipe from that book, and didn't like
>> it, so I didn't return to the book (not that it's not worth a second
>> chance; I just have -- or, rather, had -- so many cookbooks that it's
>> not like I couldn't go to another book instead).
>>
>> Serene
>
> I have made several recipes from that book and loved them. But the
> ones I love are more traditional tofu recipes...not the ones that seem
> to have more incongruent ingredients in them. The ones that seem to
> have more *odd* or unusual ingredients in them, as far as cusines go,
> don't seem as good to me.

I'm a total tofu slut. I like it every which way. (I can hear my first
wife saying "Tofu slut my ass -- SLUT slut." But she said it with
affection. I think. ANyway...)

> I don't think tofu does well as a fusion ingredient...it does well in
> traditional dishes... Those dishes from that book, I really enjoy.
> Does that make sense to you?

Makes sense, even though it's not the way I roll.

> For instance, I know tofu does well in fried rice. But the braised
> dishes that call for peppers and roma tomatoes, or mushrooms..just
> don't seem to jive as well... It's not the tofu's fault..but it
> seems to go well in the more traditional southeast asian and Chinese
> dishes.

The dish I tried from that book was the peanut-sauce tofu. I *hated* it.
I have yet to find a homemade peanut sauce that I really love, which is
frustrating, since I adore peanut sauce in restaurants.

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Lin wrote:
> Serene Vannoy wrote:
>
>> Tossed chicken thighs with a mix of olive oil, pomegranate sauce,
>> garlic, and kosher salt. Put them on a rack above a cookie sheet full
>> of potatoes and onions that had been tossed with olive oil and kosher
>> salt, and sprinkled with garlic.
>>
>> The house sure smells good. I'll try to remember to take pics. I'll
>> serve it with a tomato-and-cucumber salad.
>
> Well, Bob is out of town for the week so I am cooking for myself.
>
> Tonight it was totally vegetarian -- unusual for me because I love meat.
> I've often said that "I would make a GREAT vegetarian if I didn't love
> meat so much!"

Heh. Guy says he could be vegetarian if vegetarians were allowed chicken
and bacon.

>
> Anyway, it was a sautéed mixture of sliced fresh baby zucchini and
> yellow squash, red fingerling potatoes, red onion, julienned carrot, and
> mushrooms. The seasoning was very spicy as well as sweet. I serve the
> concoction over bird's nest pasta and had sliced fresh heirloom tomatoes
> on the side.

Oh, that sounds so good. What did the seasoning consist of?

>
> All in all, pretty darned good.
>
> Still, if I had some chicken thighs tossed in there ... ;-)
>
> Your meal sounds wonderful!

Thanks! It went over really well. I laughed because James and Carin are
having a date night tonight, but they decided to let me cook for them
first. I guess they'd rather have my cooking than shell out for a
restaurant, and I'm strangely flattered by that.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Christine Dabney wrote:
> On Tue, 12 Aug 2008 19:15:55 -0700, Serene Vannoy
> > wrote:
>
>
>> I love tofu, but I only made one recipe from that book, and didn't like
>> it, so I didn't return to the book (not that it's not worth a second
>> chance; I just have -- or, rather, had -- so many cookbooks that it's
>> not like I couldn't go to another book instead).
>>
>> Serene
>
> I have made several recipes from that book and loved them. But the
> ones I love are more traditional tofu recipes...not the ones that seem
> to have more incongruent ingredients in them. The ones that seem to
> have more *odd* or unusual ingredients in them, as far as cusines go,
> don't seem as good to me.
>
> I don't think tofu does well as a fusion ingredient...it does well in
> traditional dishes... Those dishes from that book, I really enjoy.
> Does that make sense to you?
>
> For instance, I know tofu does well in fried rice. But the braised
> dishes that call for peppers and roma tomatoes, or mushrooms..just
> don't seem to jive as well... It's not the tofu's fault..but it
> seems to go well in the more traditional southeast asian and Chinese
> dishes.
>
> Christine

I agree. Use tofu in Asian dishes! I worked on a book that
injected tofu into other things, sometimes just a tiny amount of
tofu, and that was most odd and a clear ploy to pad the book.

--
Jean B.