put it in my mouth


SCOTTISH CONGEE: A POST IN HONOR OF NATIONAL OATMEAL MONTH (WHICH IS HAPPENING RIGHT NOW AND LIKE TOTALLY A REAL THING)
January 30, 2010, 1:30 pm
Filed under: Uncategorized

I staunchly believe that oatmeal should not be sweetened. There is something so comforting, so homey, about warm oatmeal, with just a tad of salt and occasionally a small pat of butter, or sometimes with a splash of whole milk. There was a period when I was very dedicated to peanut butter.

But there are ways to make this fancier. My recent favorite:

½ c. of steel-cut oats, cooked
1 poached egg
1 scallion, chopped
soy sauce
sriracha
salt to taste



HOT AND SOUR SOUP, OR A SOMEWHAT BELATED LETTER OF THANKS FOR THE OVERSIZED COOKBOOK YOU GAVE ME OVER THANKSGIVING WEEKEND IN 2006
January 5, 2010, 4:08 pm
Filed under: Uncategorized

Dear Mr. _______,

You may not remember, but in November of 2006, you very generously gave me an oversized hardback cookbook, I think because you were convinced that I was dating your son. As I told you then, I was not. And while I thanked you for the cookbook, I didn’t really appreciate (or really, open) the gift until today. This is probably because it came in a velvet drawstring bag, which seemed weird (not in a good way), and because Houghton Mifflin made some rather unappealing choices regarding typeface and endpapers.

My harsh judgment was entirely unmerited. I mean, her hot and sour soup? It is delicious. Next time, I will add pineapple, and then this soup might be even better than the hot and sour soup at Saigon Grill, and you won’t need to contend with hazy allegations about human rights violations and the flexibility of your morals when you eat it.

Yrs,

xo

HOT AND SOUR SOUP

Based on Susanna Foo’s recipe for ten-vegetable vegetarian hot and sour soup, in Susanna Foo Fresh Inspirations. I switched up some of the vegetables and insist on the inclusion of straw mushrooms, because they are just so cute!

1 block firm tofu
3 T. soy sauce
3 T. rice wine vinegar
2 t. kosher salt
2 t. pepper
2 T. cornstarch
8 c. vegetable stock
1 T. sesame oil
1 very large shallot
2 jalapeno peppers
2 carrots, peeled and chopped
1 zucchini, chopped
1 c. bean sprouts
1 c. bamboo shoots
1 ½ c. straw mushrooms
1 very large tomato, chopped
4 scallions, chopped
2 T. cilantro, minced

Cut up and drain the tofu on paper towels. Set aside. Whisk together the soy sauce, vinegar, salt, pepper and cornstarch in a large bowl. Slowly whisk in the stock. Slice the shallot very thin, and chop up the jalapenos. Heat the oil in a large stock pot. Add the shallots and the jalapeno, cook on medium until soft. Add the stock and the carrots. Bring the stock to a boil, then add the zucchini. When the carrots and the zucchini are nearly softened, add the tofu and the remaining vegetables and continue cooking for a few minutes. Add the cilantro and serve.



2010: THREE MORE SECONDS TO CHOOSE YOUR KNIFE
January 1, 2010, 6:00 pm
Filed under: Uncategorized

[coconut cake from Thomas Keller’s Ad Hoc at Home]