Caesar Salad

I snagged this recipe from 101 Cookbooks, a site dedicated to healthy delicious vegetarian recipes. I really love reading this blog and testing out the recipes. I took this one from the Vegan Caesar Salad Recipe. This version substituted capers and capers' brine for the anchovies, and silken tofu for the eggs, in traditional caesar salad. I made a few changes by using plain yogurt instead of the silken tofu (so my version is not vegan, obviously). I also did not roast the garlic for the croutons ahead of time, but I think I will next time I make this, when I have more time. I also omitted the sliced almonds because I forgot to buy them at the store (oops!), so I'm guessing my dressing was a little more tangy and sour. I added a little agave nectar (love that stuff) to take the bite out a little. The avocado slices I added were also a nice touch. I was pretty satisfied with how the salad turned out, and I prefer it to traditional Caesar salad that is too rich and always makes me feel a little nasty after I eat it. I also love the challenge of updating classic recipes and making them vegetarian, healthier and tastier!

Pad Thai

After watching the Minimalist cooking video on the New York Times website, I had to make Pad Thai myself. I have attempted to make it before with unsuccessful results, using recipes that call for ketchup. I love Pad Thai, even the Americanized versions, but nothing compares to the street food I ate in Bangkok at a dirty little street stall in Bangkok at 1 o'clock in the morning. In fact, that was the first thing I did when I arrived in Thailand. My friend, Tong, who is from Bangkok took me to the place, claiming it was the very best Pad Thai. And indeed, it was the very best; hot noodles that were perfectly seasoned, with fresh herbs and vegetables and just the right amount of greasiness to be satisfying without feeling heavy. I was in heaven, and I almost ordered another plate. Actually now I wish I had

I created a recipe based on the Minimalist video, although it is not exactly true to way I made it because I didn't measure. Feel free to play around with measurements or adjust to your personal taste.

Recipe for Pad Thai:

For the Sauce:
3 tablespoons tamarind concentrate (found at most Asian markets)
2 tablespoons fish sauce (a necessary ingredient in Thai cooking, vegetarian versions available)
1-2 teaspoons cane sugar, agave nectar or honey
1 spoonful of chili flakes or chili paste, depending on how spicy you like it

6 oz Thai or Vietnamese rice noodles or sticks, sometimes called rice vermicelli
2 tablespoons oil for frying, peanut or vegetable
a few tablespoons of chopped roasted peanuts
8 oz. fried tofu, chopped into small cubes
2 eggs
bean sprouts
baby bok choy, choppped
3 cloves garlic, crushed and chopped
5-6 scallions, finely sliced
2-3 Thai chilies
1-2 limes
1/2 bunch fresh cilantro, roughly chopped

Fill a large pot with water and bring to a boil and remove from heat. Add rice noodles and soak 10 to 12 minutes until noodles are soft. Rinse and drain thoroughly, and add a little oil to keep the noodles from clumping together.

Make the sauce: combine ingredients for sauce and bring to a simmer in a small sauce pan. Remove from heat and set aside.

Heat oil in wok or large skillet, then add the garlic and scallions. Cook for a minute or so and then crack the eggs into the pan. Stir the eggs around for about half a minute then add the boy choy, sprouts, chilies, tofu and stir fry for a another minute. Add the noodles and stir until everything is combined. Turn off the heat and pour the sauce over the stir-fry and mix thoroughly. Garnish with chopped cilantro, fresh lime, and chopped peanuts.

A quick lunch I created with the last of the sourdough bread. Not much to say about this one. A well known classic: tomato, basil and mozzarella finished with a drizzle of olive oil and a sprinkle of salt and pepper.

Breakfast is served

Since this is my first post, I decided to start with breakfast. A few days ago I documented my breakfast of homemade sourdough bread with apple butter, a tangelo, and some good strong coffee. It is not often that I photograph my breakfast before I eat it, but it was a surprisingly satisfying experience. Sitting there in the morning sunlight it almost seemed too perfect to spoil the experience by eating, but alas I gave in to my hunger. Unfortunately the photograph does not quite capture these contemplative moments, so you will have to use your imagination a bit.

The bread recipe comes from Local Breads by Daniel Leader, a book I have recently fallen in love with. I started making sourdough bread a few months ago, and this book has become my bread bible. It goes through, in meticulous detail, the history, process and culture of traditional European breads. I also made the apple butter, taking the recipe from good ol' Joy of Cooking, with a few deviations. I did not strain the apple pulp as recommended because I like the texture of the apple skins. I also substituted turbinado sugar for white sugar and added a pinch of cayenne pepper. The tangelo I found at my local co-op, a mix between a tangerine and a pomelo; very sour with a hint of sweetness. Overall, it was great way to start the day.