Creamy Asian Marinade, Sauce or Dip

"Have a mouth as sharp as a dagger, but a heart as soft as tofu." Chinese proverb

Howdy followers, how are you? Wasn't the weather lovely for the Thanksgiving weekend? I hope all of you had the chance to get out there and enjoy some warm, fresh air with your friends and family!
So, in my last blog I posted my article that is featured in the current 'Sideroads of Halton Hills' magazine. How exciting! If you enlarge the photo, you can read the recipes clearly (and as always, if you have any questions, just ask!). The spiced pumpkin custards would have been perfect for Thanksgiving, but can be enjoyed anytime this time of year! My next deadline for the winter edition is October 29th. I have been brainstorming like a mad woman and have come up with a couple of good ideas (I hope!). I will keep you all informed as my deadline approaches! Now, onto today's blog... My childhood friend Jane contacted me and made a request for a recipe. Due to dietary restrictions, she has basically become a vegetarian. Luckily for her, it turns out that Jane loves tofu! First made in ancient China during the Han Dynasty over two thousand years ago, tofu is made from soy bean curds. High in protein and iron, it's a great meat alternative. Also, with it's mild flavour, tofu can be marinated in any style and prepared in just about any fashion. Since Jane likes to cook and enjoys experimenting with new flavours, I decided to make her an Asian marinade, which can also be used in many ways...

Simple and Tasty Recipe:

Creamy Asian Marinade, Sauce or Dip
(makes about 1 cup)

1/4 cup tahini (sesame paste) or peanut butter
1/4 cup sweet chili sauce
1 lime, juiced
1 garlic clove, fine chop
1/2 tsp fresh ginger, fine chop
2 tbsp soy sauce
2 to 3 tbsp water
*sambal olek or chili flakes, optional
1 package (350 g) extra firm tofu

.whisk all ingredients together in a bowl
.cut the tofu your fave way, add enough marinade to coat the tofu pcs
.put into an airtight container and refrigerate overnight
.prepare the tofu in your fave manner (I prefer to pan fry in a hot pan with a little sunflower oil. Do not crowd the pan, fry in batches if you have to, to ensure even browning.), enjoy!

Depending on how thick you want this marinade, adjust the amount of water added. Tofu is like a sponge and will soak up any flavour, the trick is to give it enough time. This recipe can also be used as a sauce for a stir fry or a dipping sauce for any Asian treat (i.e. satays, spring rolls or my 'Rice Paper Rolls' found on my 'Recipes' page, yum!). If made with the tahini, this recipe is a great nut free alternative for anyone with allergies! Super easy to make with ingredients that can be found in any grocery store, make it and find out how versatile this recipe can be! And finally... Jane, I hope you like it!

Old Canadian Cheddar Macaroni and Cheese

"Food... has the ability to comfort." Norman Kolpas

 

Mac and Cheese photographer: Harry Gils, Prop Stylist: Dana Gils, Food Stylist: me!

Howdy, my trusty followers! I hope you've all had a great week!
Well, I have so many culinary adventures going on, I don't know where to start! Okay, I've got it... Dog biscuits! Ha! That's right, dog bikkies! This week I made several dozen and packaged them up for my friend's new dog grooming business. Mel and Jen's open house was last night and they were giving out my bikkies as presents to their guests. I fed some to my dogs and they seemed to like them, so hopefully I will be supplying the new business with my homemade bikkies. Fingers crossed! The adventure continues tomorrow when I will be in Toronto recipe testing for Jane Rodmell and Cottage Life magazine. Last week we came up with 5 great salad ideas for next summer's issue and Jane sent them into the editor, but now a final testing must be done. When it comes to recipes, Jane sure is a perfectionist! She has the great reputation that her recipes always work, so needless to say, all testing is extremely thorough. No worries though followers, I've been testing Jane's recipes for the last few years and I don't think I've let her down yet! My third culinary adventure is about the food in the picture above that was so lovingly prepared, styled and photographed by me and my friends... Macaroni and cheese! I am making mac and cheese for lunch this weekend for my sweetie and his work mates. Talk about comfort food! My Mum always makes us her famous mac and cheese the day after we host a party (she always offers an amazing cheese platter!). The next day, all the leftover cheese finds it's way into the pot of white sauce. Yum! Unfortunately I haven't hosted any parties lately, so my mac and cheese is mainly old Cheddar. As a bit of a coincidence, this recipe happens to be based upon one that I tested for Jane for her latest cookbook, 'All the Best Recipes.' But come on my followers, you should know me better by now... I have changed it slightly and added my own special ingredient! Tee hee!!

Simple and Tasty Recipe:

Macaroni and Cheese
(makes 1 large)

3 cups dried macaroni
1/4 cup butter
1 onion, fine chop
1 clove garlic, fine chop
1/3 cup flour
1 litre 5% cream
2 cups grated old Cheddar cheese, orange or white
1/2 container (125 ml), Imperial Cheese
sea salt
fresh ground pepper
* pinch cayenne pepper (optional)

.preheat the oven to 350 degrees
.cook the pasta in salted boiling water until cooked to personal doneness, drain and rinse with cold water, set aside, meanwhile...
.in a large pot, heat the butter on medium low heat, add the onions and slowly cook until softened, about 5 minutes or so
.stir in the garlic, fry for 1 min more, season with a pinch of salt and pep
.whisk in the flour and fry for about 30 seconds, whisk in half of the cream and allow to heat up and thicken, whisk in half of the remaining cream, again allow to heat and thicken, whisk in the rest of the liquid, heat and thicken, turn off heat
.stir in the grated old Cheddar cheese and Imperial cheese, a pinch of cayenne and taste for seasoning, adjust if needed
.lightly grease a fave oven proof dish, add in the cooked macaroni and pour in the sauce, give it a good stir
.place in the oven and bake for about 20 to 25 mins, until lightly browned and bubbling (test by placing a knife in the middle and feeling if it is hot), enjoy!

If you prefer, grate an additional cup or so of cheese and sprinkle it on top of the macaroni before baking. Just like my Mum, use mixed cheeses if you like (a little Stilton in the mac and cheese takes it to a whole new level of yum!!). Or, sprinkle on some chopped, cooked bacon, sliced scallions or parsley. Also, a simple bread crumb topping can be made by adding a little melted butter, Parmesan cheese and salt to some fresh bread you have pulsed through the food processor or blender. Now, I have one final culinary adventure to mention... Remember I told you about the magazine I was going to be in? Well, it came out this week! 'Sideroads of Halton Hills' is a quarterly publication in which I am now the resident Chef! Yippy! For those of you who do not live in the area, my sister in law Michelle scanned the article and I have attached it below. Don't worry followers, I will be talking about it more in depth in my blog next week! Till then, my fave followers!!