November 16,
2014 New Recipe Tapa Omelet and MaPo
Dofu
We wanted to
use of some of the food in our fridge because we are travelling next week. We decided to use the PPI Spanish artichoke
heart, ham, green bean and pimiento tapa to make an omelet. Suzette mixed three or four eggs and sautéed the
tapa to heat it while I sliced about five slices of Swiss Gruyere cheese and
two green onions (scallions). After the
egg was poured over the heated tapa and the egg began to set, we lay slices of
cheese and the chopped green onion on the pan and after a couple more minutes
Suzette flipped one side of the omelet onto the other and in another minute we
were ready to eat. I toasted slices of
bagel and spread Goat cheese on them, to make a tasty bread accompaniment without
any sugar. Suzette made her usual Bloody
Mary and I drank some of her newly acquired honey suckle tea.
At 5:00 I
started making Mapo Dofu. I cubed about ¾
lb. of pork tenderloin and the ichiban eggplants from our garden and 1 shallot
and about two Tbsp. of garlic and 2 Tbsp. of fresh ginger and then diced ½ of a
pasilla chili and 1 green bell pepper. I
stir fried all of these ingredients in a large wok with for about twenty-five to
thirty minutes to make sure the ingredients were thoroughly softened. I then added re-hydrated about 2 Tbsp. of strips
of wood ear and three or four shitake mushrooms with the two cups of their
soaking liquid and an additional 2 sups of chicken stock made from dehydrated Knorr
chicken stock and about 10 oz. of cubed medium firm tofu. I also added about 16 oz. of PPI roasted
vegetables. The trick is to cover the
ingredients with enough water to let their flavors mix.
I covered
the wok and let it simmer for about fifteen minutes and mixed up a thickening
sauce of 1 Tbsp. of Tamari, 1 ½ Tbsp. of Chinese Rice Cooking Wine, 1 tsp. of
sesame sauce, 1 tsp. of hot chili oil, 2 Tbsp. of cornstarch and ¼ cup of water.
I added the
thickening sauce to the wok and stirred it in and let it cook for about five
more minutes. The mixture did not
thicken much but it did thicken a bit, so we decided we were ready to eat. We heated some PPI rice and spooned it into
pasta bowls and then ladled a pile of Map Dofu on the rice.
We fetched
beers and ate a hardy meal s the first winds of winter blew outside.
Bon Appétit
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