I found two delicious, complementary recipes from Veganomicon, which I am greatly enjoying. One was Easy Stir Fried Leafy Greens and the other was Marinated Asian Tofu. I decided to use Kale for my leafy green, and it turned out really well. I was nervous because I've only cooked Kale once before, but this was a recipe that was difficult to mess up, which is my favorite kind of recipe.
I had originally intended for the tofu to be baked, but ran into a problem with the pressing draining process:
I think the problem was that I needed to get extra firm tofu instead of just firm tofu, or I pressed way to hard to drain it. For whatever reason (my theory is that tofu is a fickle substance to work with) it crumbled into lots of tiny pieces instead of the eight even pieces required for baking tofu. Using my newly acquired cooking improv skills, I decided to marinate the tofu anyway and fry it, making it into more of a tofu scramble. It worked out very well, and the tofu was very flavorful and delicious, blending nicely with the kale.
We made some jasmine rice and had the tofu and kale over it. It was delicious with white wine and made for awesome leftovers, as well. Ellen and I had a lovely dinner.
Sunday, February 15, 2009
I was going to make this chocolate raspberry whiskey cake for our friend Kelly's birthday while she was in town last week, but I got the flu instead. But I had been thinking about that chocolate cake for so many weeks that I couldn't NOT make it this week in honor of Kelly, Valentine's day, and chocolate itself.
The cake itself whips up pretty quickly. In fact, the recipe calls for an 8" cake to be cut in half (with raspberry jelly between the layers), but in my 10" pans, the cake turned out super flat, so I just whipped another one up for a second layer! Voila! It was almost too easy.
Unfortunately, the second cake somehow ended up completely crumbling when I tried to lift it up to layer it on top of the first, so it ended up being a bit of an "earthquake cake." Still delicious, though, and quite lovely when I added the glaze.
I think the glaze might be a bit too much sweetness for me, but it's good. I mean, it's chocolate and margarine with whiskey and sugar, so it's all good things. It's just all good, rich things.
If I made this cake again, I would
a) Make it when more people are around to help eat it. We now have way too much chocolate cake in our refrigerator. Anyone who wants to come over and eat cake tomorrow, in honor of President's Day, is welcome. Everyone knows George Washington & Abe Lincoln loved chocolate, whiskey, and raspberries. Especially together.
b) I would probably leave the glaze out of it, especially if I were making a version just for me. I like the rasperry jam filling. Or maybe I'd just smash up some fresh rasberries and spread them over the top of the cake.
Happy birthday, Kelly! I'm sorry you didn't get to eat this cake with us!
(This is Kelly in our kitchen. She would have been smiling even MORE if she'd had this cake too.)
Wednesday, February 11, 2009
My internet has been out at my house, which is endlessly frustrating and I'm also in the throes of sudden life change. Excuses aside, I haven't posted in a long time and I apologize for the delay in the deliciousness. Below are some photos from making chickpea cutlets, which were very yummy and a great meat substitute, not to mention really fun to make. We had to re-mix the chickpea mixture about three times due to forgotten ingredients. Combined with carrots and couscous, it made for a wonderful meal.
See, Matt enjoyed it.