Szechuan Ma Po Tofu

Continuing on with my (almost) daily cooking, I discovered this great tasting, easy-to-make dish based on a recipe originally posted by Linjo on AllRecipes.com.

Ingredients:
1/2 lb ground turkey
2 T cooking sherry
1 tsp cornstarch or Wondra

1/8 C black beans, mashed
1/2 T chili paste with garlic
1 tsp cayenne pepper
4 T soy sauce
3 tsp crushed garlic
1 tsp minced fresh ginger

1 package tofu (14 oz), drained and cubed
Dash sesame oil
1 C frozen green peas
1/2 C chicken broth
1 T cornstarch or Wondra
1 sprig green onions, chopped

Directions:

1. In a large mixing bowl, mix ground turkey, sherry and Wondra. Set aside.
2. In a separate bowl, combine mashed black beans, chili paste, cayenne pepper, soy sauce, garlic, and ginger.
3. In a Pyrex cup, combine chicken broth and Wondra.
4. In a large skillet on medium high heat, brown the ground turkey mixture.  Meanwhile, in another large skillet on medium heat, simmer the tofu in 2 Tablespoons of soy sauce and a dash of sesame oil.  
5. When the tofu has absorbed most of the soy sauce, pour the tofu in with the turkey, and add in the black bean mixture, peas, and chicken broth. Bring to a boil, then reduce heat and simmer for 8 minutes. 

--The Daily Fitchett

"Mom's" Lasagna

Usually Mark and I clash in the kitchen (he claims I'm "too slow"), but this time we teamed up.  The result is: Lasagna!

This dish is easy to make, and tastes great - full of flavor, well balanced, good texture, and substantial - not too meaty, not too cheesy, not too watery, and not too dry. The key ingredients indicated by a (!) give our version of this dish its taste and texture, and the real secret is don't be stingy with the organic parsley. * Time saver option: Replace the starred items with a jar of spaghetti sauce that contains basically the same thing.

Ingredients:
1 lb. ground turkey (!)
2 tsp. crushed garlic (!)
1 can tomato sauce (15 oz) *
1 can tomato paste (6 oz) *
1 tsp. dried oregano *
fresh ground pepper to taste
12 lasagna noodles, cooked and drained
2 cups ricotta cheese
1/2 cup cottage cheese
4 cups shredded part skim mozzarella cheese
1 cup grated Parmesan cheese
organic parsley (!)

(!) Key ingredients

Directions:

1. In large saucepan, cook turkey over medium high heat until meat is no longer pink.  Stir in spaghetti sauce, cover and simmer for 30 minutes.
2. In a large mixing bowl, mix ricotta cheese, crushed garlic, and minced organic parsley.
3. Ladle one third of the meat sauce mixture into a large Corning ware baking dish.  Then layer as follows:  Noodles,  ricotta cheese mixture, shredded mozzarella, meat sauce, grated parmesan. Repeat layers twice. Towards the top layers, substitute cottage cheese for the ricotta cheese mixture.
4. Bake uncovered at 350 degrees for approximately 45-50 minutes or until bubbly and lightly browned on top.

Serves 6-8. The wine pictured here is a 2008 Trader Joe's "Grand Reserve" Meritage from Napa Valley.

Buon appetito!

--The Daily Fitchett

Fennel Salmon

Mark Fitchett's fennel salmon with parmesan asparagus

I came home and Mark had fried up his own version of a lightly breaded fennel salmon with roasted Parmesan asparagus and new potatoes. Yum!

Ingredients:
1/4 C. Cornstarch or Wondra
3 T. Olive Oil
1 lb. Salmon filets
1 bunch asparagus
8 new potatoes
1/4 C. chopped onion
1/4 bunch spinach leaves
1/2 C. grated parmesan

Serves 2. The wine pictured here is 2009 California Red Wine Menage a Trois (a blend of Zinfandel, Merlot and Cabernet Sauvignon) - not necessarily a "correct" pairing for a salmon dish, but we like it anyway.

--The Daily Fitchett

Chicken Vindaloo

Chicken Vindaloo with link to recipe on Epicurean web site

It was highly ambitious - you might say naive or even stupid - of me as a relatively new cook to even attempt to make this dish with it's dozen or so freshly ground spices.  Note: If you're going to cook Indian and Pakistani recipes, make sure you've got an electric spice grinder. I foolishly pushed on with this recipe with only a Japanese-style mortar and pestle, and it took over 4 hours.

In any case, it turned out great, and Mark was really surprised! He considered it an early Valentine's day dinner. Now I know when most people think of Valentine's day dinners, they don't necessarily think of Indian food, but I think Mark was impressed by the well-balanced variety of full flavors in this dish, not to mention the effort that went into it.

See for yourself...Here's the link for this particular Chicken Vindaloo recipe on Epicurean. This dish goes perfectly with sliced tomatoes, cucumbers, yogurt and Fu-Ki, a Japanese plum wine.

--The Daily Fitchett