RoundAbout San Diego

Alex loves Ma-Po Tofu. This is another dish that I like to do during the winter because I add some garlic chili sauce for some heat. I don't poach the tofu and I don't add the sichuan-peppercorn powder.

Ma-Po Tofu

1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Additive-free kosher salt to taste
1lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
1/2 lb ground pork shoulder (preferably 75% lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted Sichuan-peppercorn powder 3 tablespoons thinly sliced scallion

Make sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Poach tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

Stir-fry pork: Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

Finish stir-fry: Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.

Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

This was so easy and so rich and savory. It was great with a salad although Alex felt it wasn't enough and had a can of chili as well (I thought he was just being a glutten). I had it cold the next day for breakfast and it was delicious. This would be great for a shower or a lunch for friends. A salad, some fresh fruit and cream, and maybe a mimosa to round out the occasion.

Carmelized Onion and Garlic Tart
The Dinner Doctor by Anne Byrn via San Diego Union Tribune

1 x 8oz package refrigerated crescent rolls
2 Tbsp butter
2 packed cups thinly sliced onions (from 2 medium-sized onions)
4 - 5 garlic cloves, sliced or crushed in a garlic press
1 Tbsp sugar
1 Tbsp fresh thyme leaves, optional
2 large eggs
½ C heavy cream or whole milk
½ C shredded parmesan cheese

Place rack in center of oven and preheat to 375 degrees.

Separate crescent roll dough into 8 triangles and arrange in a 10-inch tart pan or pie pan with long points toward the center so the bottom and side of the pan are covered with dough. Press edges of triangles together to seal. Bake until lightly browned and puffed, about 8 minutes.

Melt butter in a large skillet over medium heat. Add the onions and garlic, reduce heat to medium-low, and cook, stirring, until onions begin to brown, about 10 minutes. Add sugar and thyme, if using. Cook, stirring, until sugar dissolves, another minute or two. Remove from heat.

Remove crust from oven; leave oven on. Press down on crust with the back of a spoon to flatten it. Arrange onions on the bottom of the tart, using a fork to spread them out and completely cover the bottom. In a small bowl, whisk together the eggs, cream and parmesan cheese. Pour the egg mixture over the onions.

Bake tart until custard has set and the crust is a deep golden brown, 18 - 20 minutes. Remove from the oven and cool 5 minutes on a wire rack. Slice tart and serve.

6 - 8 servings

It's Thursday night and Alex is out with his writer's group - well, actually, it's now down to him and Sally. Anyway, tonight's dinner for me was chicken livers. This is another item that Alex doesn't care to eat so I decided to have them tonight with roasted asparagus and a salad. I roasted the asparagus in a bit of olive oil, sprinkled with sea salt. After it was cooked I added a dash of balsamic vinegar. For the salad I used romaine lettuce and cucumber with the Boese family dressing. This chicken liver recipe comes from my favorite web page - http://www.epicurious.com - as usual, and is a very rich dish - easily serves 2 people. I ate half for dinner and have saved the rest for lunch tomorrow

Port-Glazed Chicken Livers and Onions

Ingredients:

2 onions, sliced
2 tablespoons unsalted butter
3/4 pound chicken livers, halved and trimmed
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup Tawny Port
1/4 cup minced fresh parsley leaves
2 tablespoons hazelnuts, toasted and skinned (procedure follows) and chopped

Directions:

In a heavy skillet sauté the onions in the butter over moderately high heat, stirring, until they are golden brown and transfer them to a plate.

In a bowl toss the chicken livers, patted dry, with the flour and salt and pepper to taste. Heat the oil in the skillet over moderately high heat until it is hot but not smoking, and in it sauté the chicken livers, turning them, for 3 minutes, or until they are just cooked through but still pink within.

Add the onions, the Port, and 3 tablespoons water and cook the mixture over moderate heat, stirring, for 2 minutes, or until the liquid is thickened. Stir in 2 tablespoons of the parsley and salt and pepper to taste. Divide the mixture between 2 heated plates, and top each serving with half the remaining parsley and half the hazelnuts.

To Toast and Skin Hazelnuts
Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove the skins and let them cool.

Serves 2

Many thanks to Epicurious.com for another fabulous recipe.