Post Punk Kitchen Forum

making the tofu cemita sandwiches tonight, i'm confident they will come out fantastic due to the happy comments about that recipe here. mmmmm.......... can't wait for dinner ;)

Just finished a bowl of the White Bean Farro Soup with the Chickpea Parmigiana Topping. I'm in the most delightful, happy food coma right now! The soup is wonderfully hearty, creamy, and satisfying. The topping is very unique, but I love it! It gives the soup such a lovely, fresh brightness from the lemon juice. I can't wait to test it out in other dishes, too!

ah the tofu cemita sandwich was awesome. didn't have lime juice so subbed orange juice and all was fine. we only used 1 TBS chipotle/adobe, i can't imagine how spicy 3 TBS would have been!

I made the scrambled chickpea eggs. I had to use red onion instead of shallots since I was out and used a tortilla wrap instead of injera because I'm too broke to go shopping for ingredients. It was seriously tasty. I ate half of the entire recipe and now I'm tempted to go back for seconds.

I can't find this! What page is it on?

PM!

okay, it just seems like an enormous project!
a chapter a person?

i was thinking of going through myself, with some of the more harder-to-find or exotic ingredeints, and making a list of recipes that use those same ingredients, you know so you aren't stuck with a half open something and not know what to do with it.

Do you mean things like the various sauces? Because I wasn't going to include those, so feel free to make a list! We can combine them afterwards.

I was basically just going to list various vegetables and the recipes in which they occur, because that's how I use indexes. You know, like: "Oh, I have some cauliflower that needs to be eaten, which recipes use cauliflower?" I'm also going to include items that are often used in other recipes, like the basic baked tofu, so you can make a double batch and then use them in different recipes.

Good Lard, you guys aren't kidding about the index on this thing.

I've been trying to find the chickpea eggs people are raving about and can't. Not a single entry under chickpea or garbanzo.

Poor Terry. Such a beautiful labor of love and her publisher has to fork up something as simple as the index.

Page 269 (I found it under beans.)

Thanks. I finally went through the table of contents to find it.

I feel like we should all try to give page numbers when we talk about this book.

not sure about the various sauces, i haven't picked up the book in a few days, but i was more thinking about some of the ingredients that need to be sought out, i.e. jackfruit in a can, or something like that. something that your grocery store is not going to carry. a situation where the recipe might not use all the ingredient and now you're like, what else can i do with this?

so yes, if you would like, i'll start working on this, and we can combine later.......

agreed. at first i didn't care about the lack of a great index, but now i admit, i find it mildy annoying. although the table of contents is awesome ;)

i also wish there was an appendix in the back where all the recipes were listed by country/region.

In the past week I've made a bunch of dishes! Tonight was the bibimbap and bulgogi seitan. It was amazing. I'd always lamented the lack of a rock bowl (or whatever those are called) and never thought to fry the rice in a dutch oven to get it nice and crunchy. Yesterday I made the Tibetan momos, sambal, and cabbage slaw. And earlier in the week I did the baked gnocchi and the endive and apple salad, and sesame noodles and mango-avocado-cashew salad. It was all SO good!!

Yes!

mandycoot: dolsot is the stone pot.

I made the curry lobia last night. Super easy and delicious! It went straight into the freezer for a later meal, but what I tasted was yummy and perfect for naan scooping.

Also...boyfriend made the Egyptian Lentil Soup and it was awesome. We ate it fresh and later for leftovers. Great both times.

I made just the carmalized onions from the Egyptian Lentil Soup recipe, and put them on a pita bread and toasted it in the oven (served with another soup)

It was SO GOOD. Those onions are the best.

Just ate a bowl of Korean stir-fried noodles. I had to make a bunch of substitutions but it was so good! I added baked tofu and napa cabbage and did not use any evil mushrooms. A bit of kimchi on the side. Sadly the last of the farmers' market kimchi so now I'll have to wait until mid-August for more. The stuff they sell in supermarkets is absolutely vile.

Page numbers! The baked tofu recipe is on page 50 and the noodles on page 228-9.

i made the sauerkraut and mushroom soup with grilled field roast smoked apple and sage sausages last night. everybody thought that it sounded gross, but they loved it when they ate it. my omni nephew even liked it! the sour dilly cream is on page 70 and the soup is on page 130.

I made pad see ew over the weekend - it was easy and good (but I at least doubled the sauce and then randomly poured more sauce ingredients over the leftovers to make them saucy enough for me). It also made way more dirty dishes than such a simple dish deserved.

My mother in law made me the quinoa-spinach-date salad, which is fantastic.

Has anyone made the Mediterranean variation of the baked tofu (p50)? Mine is still in the oven, some 20 minutes past the recommended time, swimming in an ocean of marinade. I double checked in the book, and it does indeed call for 1/2 cup each of orange juice and white wine. It's easily twice as much marinade as the Asian variety, probably more. Is this a typo?

I just made it last night actually, and mine came out just fine in the allotted time and all of the marinade had been soaked up. I wonder if it could be particular to the tofu that you used or a deep baking dish. I used the 16 oz. super firm tofu (that doesn't have to be pressed) and put it in slices in a lasagna-sized baking dish.

I made the Fusilli with Almost-sicilian Arugula Pesto, Potatoes, and Peas (p.241) tonight and it was really yummy and so easy to make!
I omitted the chili pepper so that it wouldn't be to spicy for my 16 month old daughter. She really loved it as well, and she can be very picky so that's good.