Cooking for Two (17 page)
2.
Stir in the cooked ziti, the cheese, and salt. Cook for about 30 seconds, just until heated through, and serve.
NOTE:
Shred the carrots with a vegetable peeler or a food processor fitted with a shredding blade. If desired, squeeze the shredded carrots between paper towels to release as much water as possible. This will make the final dish less “saucy.”
INGUINE
N
OGADA
makes2 servings
N
ogada is a traditional Mexican sauce of walnuts and cream. Although it’s usually served over enchiladas, try it on pasta. Salt is optional here because of the cheese; add any additional salt sparingly. This vegetarian dish is best with a fresh fruit salad dressed with a raspberry vinaigrette or poppy seed dressing.
1 tablespoon unsalted butter 1 small onion, finely chopped ¾ cup walnuts, finely chopped ½ teaspoon ground cinnamon
2 tablespoons dry vermouth ½ cup heavy cream | 6 ounces dried linguine, cooked according to the package instructions 2 tablespoons grated queso blanco or Monterey Jack (about ½ ounce) ½ teaspoon salt, optional |
teaspoon grated nutmeg1.
Melt the butter in a medium skillet set over medium heat, then stir in the onion and walnuts. Cook for about 2 minutes, or until the onion is golden and the walnuts are lightly browned, stirring frequently.
2.
Stir in the cinnamon, nutmeg, and vermouth. Cook for just 20 seconds, or until the spices are fragrant; stir in the cream. Bring the mixture back to a simmer and cook for about 2 minutes, or until the cream is thickened so that it coats the back of a wooden spoon, stirring frequently.
3.
Stir in the cooked linguine, the cheese, and salt, if desired. Toss, then cook for just 20 seconds to heat through. Serve at once.
ICE
N
OODLES
with
D
RIED
P
EARS
and
C
HERRY
T
OMATOES
makes2 servings
M
any Asian recipes, as you know, suffer from a plethora of ingredients, a mile-long list that seems daunting. But that’s actually the good news: the flavors are built and layered quickly with condiments, rather than long-simmered or slow-roasted. Some of those traditional condiments like nam pla and hoisin sauce are combined here with dried pears and ripe tomatoes to give the Asian-inspired noodle dish a subtle, tangy sweetness. Rice stick noodles, about ¼ inch wide and made from rice flour, are available in Asian markets and most gourmet stores. If you can’t find them, substitute the much thinner mung bean noodles.
5 ounces rice stick noodles (see headnote) 3 tablespoons nam pla (see page 10) 2 tablespoons hoisin sauce (see Note) 1 tablespoon water 1 tablespoon packed light brown sugar 2 dashes Tabasco sauce, or to taste 1 tablespoon peanut oil 1 large shallot, minced 1 large garlic clove, minced | 4 large dried pear slices, cut into thin strips ¾ cup snow peas (about 2 ounces) ½ cup bean sprouts (about 1 ounce) 10 cherry tomatoes, halved 2 tablespoons unsalted peanuts, chopped 2 tablespoons chopped fresh cilantro, or 2 teaspoons dried cilantro 1 tablespoon lime juice |
1.
Place the rice stick noodles in a large bowl or baking pan. Cover them with cool water and soak for 10 minutes.
2.
Meanwhile, bring a medium saucepan filled halfway with water to a boil over high heat. Drain the noodles and stir them into the boiling
water. Cook for 2 minutes, just until they are still firm to the bite. Drain and rinse well under cool water to keep from sticking. Set aside.
3.
In a small bowl, whisk the nam pla, hoisin, water, brown sugar, and Tabasco sauce until the sugar has dissolved. Set aside.
4.
Heat a wok or medium sauté pan over medium-high heat. Swirl in the oil, then add the shallot and garlic. Cook for 1 minute, just until the shallot softens. Do not let the garlic brown. Stir in the dried pears and snow peas; cook for 20 seconds, tossing and stirring constantly. Add the bean sprouts and tomatoes; cook for an additional 30 seconds.
5.
Pour the reserved nam pla mixture into the pan. Stir to coat the vegetables, then add the reserved noodles. Cook for about 30 seconds, just until the sauce comes to a simmer and thickens slightly.
6.
Remove the pan from the heat and stir in the peanuts, cilantro, and lime juice. Toss gently, then divide between two bowls and serve immediately.
NOTE:
Hoisin sauce is a Chinese condiment made from soybeans, garlic, vinegar, spices, and sweeteners. It’s available in the Asian aisle of many supermarkets, and in all Asian markets. Look for a dark, thick, pastelike sauce, preferably one bottled in China. Tightly covered, it will keep for up to a year in the refrigerator.
Long gone are the days when vegetarian meant boring. Today’s vegetarian cooking is light but flavorful, healthy but satisfying. These recipes run the gamut from quick sandwiches to comforting baked dishes. Use the freshest produce you can find—be very picky about which bell peppers or potatoes you choose at the market. That way, the flavors permeate the dish without a lot of other fandango.
ARBECUE
T
OFU
B
URRITOS
makes2 large burritos
T
hese gooey burritos are best eaten with a knife and fork. The sundried tomatoes should be dry but still pliable. If you use those packed in oil, drain and rinse them before adding them to the sauce.
2 tablespoons unsalted hulledpepitâs (see page 11), or 2 tablespoons pecan pieces One 15-ounce can pinto beans, drained and rinsed ¾ cup purchased barbecue sauce ¼ cup sundried tomatoes, chopped 2 tablespoons water | 8 ounces firm tofu, drained andcut into ½-inch cubes Two 12-to 14-inch flourtortillas, warmed (seepage 69) ¼ cup shredded Monterey Jackcheese (about 2 ounces) 2 tablespoons chopped fresh cilantro |
1.
Toast the pepitás or nuts in a small, dry skillet set over low heat for 5 minutes, tossing them frequently until they brown. If using pepitás, they will pop as they toast. Remove them from the skillet and set aside.
2.
Mix the beans, barbecue sauce, sundried tomatoes, and water in a small saucepan set over medium heat. Bring the mixture to a boil, cover, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
3.
Add the tofu cubes to the sauce. Simmer for 10 additional minutes, stirring occasionally but carefully, so as not to break up the tofu.
4.
Lay the two warmed tortillas on your work surface. Divide the barbecue sauce mixture between them, spooning it down the center. Divide the toasted nuts between the two tortillas, sprinkling them on top of the sauce. Top each with half the cheese and half the cilantro. Fold the tortillas closed and transfer to two plates. Serve at once.
ED
C
OOKED
T
OFU
makes2 servings
“R
ed cooked” is a Chinese technique of stewing meat or tofu in a soy sauce broth. With long cooking, aged soy sauce mellows and becomes woody, almost sweet. It also develops a deep red cast—thus, the name of the dish. Serve this vegetarian stew over white or brown rice or on top of cooked soba noodles.
20 dried shiitake mushrooms 1½ cups boiling water 3 tablespoons soy sauce, preferably dark soy sauce(see Note) 1½ tablespoon Shao Shing (see page 13) 1 teaspoon red chili paste(see page 12) ¾ teaspoon sugar 1½ tablespoons peanut oil 2 medium scallions, minced | 1 medium carrot, peeled and minced 2 medium garlic cloves, minced 2 teaspoons peeled, mincedfresh ginger Vegetable oil for the steamer 8 ounces firm tofu, drained 1 teaspoon arrowroot or cornstarch 1 teaspoon water 1 teaspoon rice vinegar (see page 12) |
1.
Place the mushrooms in a medium bowl and cover with the boiling water. Set aside to soak for 20 minutes.
2.
Skim off and reserve ¾ cup of the soaking liquid from the bowl. (The liquid may be sandy—if so, strain it through a colander lined with cheesecloth.) Drain the mushrooms and discard the remainder of the liquid. Stem the mushrooms, then clean the caps of any residual sand by running your fingers over the gills while holding the mushroom cap under running water. Thinly slice the caps and set them aside.