Black Pepper Tofu

This Black Pepper Tofu recipe was the last I made from the Ottolenghi books for the Jan/Feb featured cookbook "season."  I didn't post about everything I made, but I also didn't make as much as I would have liked, because being sick for 3 weeks can really ruin things for a person.  Next up is Melissa Clark - I already own In the Kitchen with a Good Appetite but I bought her new book, Cook This Now, last night.  I have slowed down my cookbook buying, but Melissa Clark's books are full of appealing recipes and I actually want to "cook this now" so I think it'll certainly be worth it.

Back to Ottolenghi, though - this Black Pepper Tofu was a spicy and delicious Asian meal.  We've all made stir fry, and it can be boooring.  This is the remedy to all that, and on top of being great, I learned a new technique - coating tofu cubes in cornstarch and frying them makes at-home tofu so much more delicious!  I find that tofu is not something I eat often at home, because honestly, it's not very good.  But this is a great treatment for it and I certainly will try it in other recipes in the future.

The recipe itself is fairly complicated, but can easily be simplified.  As an example, the recipe calls for three different types of soy sauce.  I used one kind of soy sauce (tamari), and at the suggestion of another poster on the 101 Cookbooks library, some molasses to replicate the taste of the "sweet" soy sauce that was called for, and I never would have known the difference.  If you slice and dice the shallots, ginger, garlic, and scallions in advance (and you could even fry the tofu in advance too), this dish will come together in minutes.

I ended up scaling the recipe down by half to account for the amount of tofu I had and the fact that only I was going to eat it.  I also omitted the chiles and reduced the black pepper, which I could have even scaled back a little further, and I ground it more finely than instructed.  I substantially reduced the butter (2Tbsp for half the recipe) and used a little additional oil which turned out to be unnecessary.  I'm not entirely sure but I think when measuring the soy sauces, I forgot that I was halving the recipe and I may have used the original amounts.  Either way, it definitely turned out delicious and I definitely intend to make it again.  With a little prep ahead of time, it's a doable weeknight meal, but it is also pretty impressive if you want to do an Asian-themed dinner party.

Bran Muffins with Molasses and Apricots

You'll notice if you look at the linked recipe for these muffins that they are called Molasses Bran Muffins.  Well, the name sounded very familiar to me, so I looked back and saw that I had already made Molasses Bran Muffins from Good to the Grain.  These are different, so I decided they needed a different name as well.

These bran muffins are soft and nice and flavorful.  I like biting into the sweet dried apricots.  Next time I might try to break up the flax seeds to get more of the nutrition out of them.  I think it may also be interesting if I make these, or an adaptation of these, with the pomegranate molasses I got at the market around the corner.

Molasses Bran Muffins

I am working my way through Good to the Grain, in case you haven't noticed.  It's going to take me a while, but at some point I'd like to try everything in the book.  Ken has been eating the Fig-Bran Muffins from So Easy and wanted me to make another bran muffin for when those run out.  My mind immediately snapped to these.

Like most of the recipes in this book, this is more time-consuming than most other recipes I've made or even read, but like the rest of the book, you're trading some extra time for extra quality.  The first step here is making a prune puree, which keeps the muffins moist.  You have to cook the prunes in orange juice, then puree them with an immersion blender.  I wasn't able to squeeze out enough OJ from the few oranges I had left, so I had to scale down the recipe, which made it much more difficult to puree.  Finally, though, with a little help, I got it pureed down enough.

The other minor roadblock I ran into was an error in the actual recipe.  One step mentions warming buttermilk on the stove to lukewarm.  Later, softened bran is mentioned with no indication as to how to soften it.  I put two and two together and mixed the warmed buttermilk into the bran, letting it sit for a few minutes before continuing with the recipe.  Next time I might let it sit a little longer.  I also messed up a little when adding the prune puree - I was supposed to mix it in thoroughly with the wet ingredients before adding them to the dry, but I forgot (oops) and added it in after.  I'd like to try it again the right way, though.

These muffins were yummy and I'm sure I'll be making them again.  Next time I'll prepare better so that I have the right amount of prune puree and can freeze the other half to make another batch of muffins.

Banana Cereal Muffins

This morning I made the Banana Cereal Muffins from Good to the Grain, my new favorite book. Written by Kim Boyce, a pastry chef turned stay at home mom, these recipes are designed for optimal performance rather than nutrition - something that always bothers me until I get to the delicious finished product. I plan to try the recipes as-is first, then begin to tinker a little to cut down on some of the all-purpose flour she uses. I'm not a pastry chef, so a flatter muffin top won't really bother me.

Some of the ingredients this recipe calls for: cracked multigrain hot cereal, whole-grain rye flour, bananas, molasses. Yum. The multigrain cereal, which I really bought with this recipe in mind, is actually delicious as a cereal if you like cream of wheat, oatmeal, etc. (which I do). I made it for breakfast (plain, with water only) and reserved the 1/2 cup needed for the muffins for when I had more time to make them. I made much more cereal than I could eat so I had it for breakfast for the next two days as well. I reheated it in the microwave with a generous splash of soymilk, which made it sweet enough for me. I hate ingredients that have only one purpose because they fill up my cabinets and refrigerator and then I spend hours looking for recipes to use them up.

I have never used rye flour before, which made it more interesting when I opened the bag and saw what it looked like - kind of like gravel. Yuck. But no, it was good in the muffins. I can understand why the recipe was written with 1 cup rye flour and 1 cup all-purpose flour as I don't know if I could stand the taste of rye alone.

I did forget an ingredient - a teaspoon of cinnamon. I had it sitting out on the counter after making oatmeal cookies the other day, and I thought to myself, "oh good, it's already out," and then I forgot to put it in. Fortunately the muffins are still delicious - I was very concerned when I realized what I'd left out halfway through the baking time. Molasses is a unique flavor of its own, which I think helped to save it, and so did the bananas. But next time I will include it and I do think it will be better that way.