This is from Bonnie Stern
- ½ head Napa cabbage or green cabbage, shredded
- ½ small red cabbage, shredded
- 4 carrots, grated
- 3 spring onions, chopped
- Handful chopped fresh cilantro or parsley (use less if desired)
- 3 Tbsp lemon juice, freshly squeezed
- 3 Tbsp rice vinegar
- 3 Tbsp liquid honey
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- ½ tsp hot chili paste
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger root, grated or minced
- Place cabbages and carrots in a large bowl. Pour boiling water over and drain well. Rinse with cold water, and drain again (I skip this step)
- Toss green onions and cilantro with cabbage
- To make dressing, combine all of the ingredients until well blended.
- Toss dressing with the slaw.
- Taste, and adjust seasonings, if necessary.
- 7 ounces chocolate crumbs
- 3 Tbsp sugar
- 6 to 8 tablespoons unsalted butter, melted
- 1 8-ounce block light cream cheese
- 1/3 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup heavy cream
- Combine chocolate crumbs and 3 tablespoons sugar in a bowl.
- Add 6 tablespoons melted butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter.
- Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan only about 3/4 of the way up. Place in freezer while proceeding.
- Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined.
- In another bowl, lightly whip cream to soft peaks, then gently fold into cream-cheese filling.
- Remove crust from freezer, and spoon filling evenly into pan.
- Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.
To serve, top with fruit of your choice. Fresh berries are especially good.
I was thrilled when I discovered this recipe at Food 52; it really is just like the “country bread” that I love so much in England. It is dense, and substantial. It’s unbelievably quick to make and bake (no kneading or second rising — just a 45 minute rise, then into the oven).
- 1 package dry yeast, or equivalent (I use 2 1/4 teaspoons of bread machine yeast)
- 1 teaspoon white sugar
- 1 teaspoon kosher salt
- 3 cups unsifted, unbleached all purpose flour OR 3 cups Canadian whole wheat bread flour (with 1 Tablespoon gluten flour, if desired)
- 3/4 cups boiling water
- 1/2 cup cold skim milk
- Stir dry ingredients together and set aside.
- Add boiling water to cold milk in a large bowl.
- To the milk & water, add half of the flour mixture and beat well by hand. Stir in the rest of the flour mixture, kneading in the last of the flour. Knead a few times and shape into a “bread shape”
- Place the dough into a greased loaf pan.
- Cover with a clean towel and allow to rise in a warm place for 45 minutes.
- Preheat oven to 400 degrees.
- Bake, uncovered, for 25 minutes (I consistently need to bake the bread for 8 additional minutes).
- Remove from pan and allow to cool.
For original recipe, including the story behind it, go to Food 52 . Liz Schmitt, aka “Liz the Chef’s” blog is here.
White English Country Bread
- Whole Wheat English Country Bread
Another lower-sugar recipe from my friend Anne S.
- 1 mashed banana
- ½ cup white sugar
- 1 tbsp. molasses
- ¼ cup oil
- 1 beaten egg
- ½ cup yogurt
- 1 ¾ cup flour
- 2 tsp. baking powder
- 1 cup halved cranberries
- ¼ cup chopped nuts (optional)
- Beat together egg, banana, molasses, oil, sugar, and yogurt.
- Sift in flour & baking powder
- Stir in cranberries & nuts
- Spoon into greased 8×8 pan or ring mold
- Bake at 375′ for 35-45 mins, depending on pan
- Cool on rack before removing.
We’ve decided that we prefer this version of fried tofu to the General Tso version, but the sauce for the General Tso Version is better!
For the sauce:
- ⅓ cup liquid honey
- 3 tablespoons soy sauce
- 3 tablespoons fresh ginger, minced or grated
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons red chili pepper flakes (use less if you like things less spicy)
For the tofu:
- 14 oz. extra-firm tofu, pressed*
- ¼ cup cornstarch with a good pinch of salt and pepper
- Vegetable oil for frying
For tossing with the sauce and tofu:
- 2 tablespoons sesame seeds, toasted if you have the time
- 4 green onions, minced
Mix all of the sauce ingredients together in a small saucepan and bring to a boil over medium-high heat. Simmer the sauce on low while you prepare the tofu.
Making sure that the pressed tofu has been thoroughly dried, cut it into ¾” to 1” cubes, and place them onto a large plate. We slice the entire block in half “sideways”, and then cut each shallow block into smaller pieces (we end up with 24 pieces). Sprinkle the cornstarch over the tofu, and toss gently with your fingers until they are completely coated.
Heat half an inch of vegetable oil in a deep frying pan until just smoking. Gently put the tofu cubes into the hot oil and fry them on all sides until light golden. Carefully lift the tofu from the oil and set on paper towels to drain. You may need to do it in batches, however, our 12” frying pan is large enough to hold an entire block’s worth of tofu.
When all of the tofu has been fried, place the cubes in a large bowl. Remove the sauce from the heat and pour half of it over the tofu, tossing to coat. Sprinkle in the sesame seeds and green onions, and toss gently to coat evenly.
Serve immediately, with remaining sauce on the side for dipping or pouring over the tofu.
*To press tofu: wrap the block of tofu in several layers of paper towels and set it on a flat plate. Place another plate on top of the tofu, and weigh it down with something heavy, such as a can of tomato juice. Let it sit for 20-30 minutes, or longer, if you have more time.
Mixed Grain Bread
Mixed Grain Bread
- 1 ¼ to 1 ⅜ cups water
- 2 tablespoons oil
- 2 tablespoons liquid honey
- ¾ teaspoon salt
- 1 cup white bread flour
- 1 ½ cups whole wheat bread flour
- 3 tablespoons vital wheat gluten
- ¼ cup old-fashioned oats (not instant)
- ¼ cup wheat bran
- ¼ cup bulgur
- ¼ cup sunflower seeds
- 2 teaspoons active dry yeast
- (a big handful of dried cranberries)
- (extra sunflower or pumpkin seeds for the topping)
Add all ingredients to the bread machine, except for the cranberries and the extra seeds. Set the machine on the dough setting and start.
At the end of the first kneading, add the dried cranberries.
When dough is ready, remove from pan and knead a few times on a floured surface. Shape into a long, narrow roll, and place on a buttered (and sprinkled with cornmeal if you like) baking sheet. Cover with plastic wrap or damp dish towel, and put in a warm place to rise again until doubled in bulk,about 25 minutes or so. Poke the risen bread with a finger: if the indent stays, the bread is ready to bake, if it bounces back out, give it another few minutes to rise.
Preheat the oven to 425F, and place a pan of water onto the bottom of the oven if you like crisp crust.
Brush the top of the bread with a wash (milk, water, beaten egg, butter), and gently put the seeds onto the loaf. You can make a few shallow slashes with a very sharp knife, or a few snips with sharp kitchen scissors.
Bake for approximately 25 minutes. Loaf is done when it reaches 200F inside.
Vegetable Stir-fry sauce:
- ⅓ cup chicken broth
- 1 tablespoon soy sauce
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
Mix well, set aside, pour into the pan over your hot stir-fried vegetables*. Toss gently and cook for 1 to 2 minutes.
Use any vegetables that you like; this is simply suggestion.
- 1 slice fresh ginger (not cut up)
- ½ cup snow peas
- 1 cup broccoli florets
- 1 cup cauliflower florets
- ½ cup sliced mushrooms
- 1 small white onion, cut into eighths
- 1 carrot, peeled and cut into matchsticks
- 1 celery rib, finely chopped
- 1 big handful of beansprouts
In a medium-sized pot, bring salted water to a boil. Add snow peas and cook for 5 seconds. Remove from water and run under very cold water, and drain. Add the broccoli and cauliflower to the boiling water, and cook for 2 or three minutes until bright green. Drain and rinse under cold water.
Heat oil in wok until just smoking over medium heat. Add the ginger slice and cook until brown, 1 to 2 minutes. Remove and discard ginger. Add all of the prepared vegetables except for the bean sprouts and stir-fry until tender, about 5 minutes.
Throw in the bean sprouts. Pour sauce over and toss to mix. Cook until sauce thickens and naps vegetables, about 1 or 2 minutes.