Waffled Tofu — Wacky, But It’s a Thing

Tofu cooked in a waffle maker. How fun is that?

Tofu cooked in a waffle maker. How fun is that?

 

I admit that my waffle iron sees the inside of a cupboard more often than it does daylight on a countertop.

I drag it out on the rare weekends that I’m energized early enough in the mornings to whip up a breakfast of crisp, golden waffles.

But ever since spying this recipe for “Waffled Miso-Sesame Tofu with Waffled Sticky Rice” on Serious Eats, I’ve been intrigued. So fascinated, in fact, that it actually prompted me to take out my much-neglected appliance to see just what it would be like to cook tofu and sticky rice, of all things, in a waffle iron.

After all, I am a sucker for crispy bits.

The recipe is from Daniel Shumski, creator of the blog, Waffleizer. Yup, a whole blog dedicated to strange and wonderful things you can cook in a waffle iron.

Will It Waffle

He’s also the author of “Will It Waffle?” (Workman), a cookbook that came out last year, of which I received a copy. It includes 53 sweet and savory recipes for things you probably never would have imagined to stick in your waffle maker. How about “Sweet-and-Sour Waffled Shrimp Wontons”? Or “Waffled Chicken Fingers”? Or “Spaghetti and Waffled Meatballs”? Boggles the mind, doesn’t it? Just be warned, though, that cleaning your waffle iron after cooking some of these recipes will take some doing.

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Moustache Coffee Club Has Your Caffeine Fix

Each bag tells you the origins of the beans and when they were roasted.

Each bag tells you the origins of the beans and when they were roasted.

Magazines, newspapers, farm-fresh produce boxes, artisan chocolates, and a whole lot more. You can get most anything these days by subscription service delivered right to your door. So why not single-origin coffee beans?

Moustache Coffee Club offers just that.

The Los Angeles-based company sources freshly roasted, single origin beans every week from small-batch, Los Angeles-area roasters and ships them to you at home or your office. You choose the frequency: weekly, bi-weekly or monthly.

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Look What Howie’s Artisan Pizza in Redwood City Is Cooking Up — A Sweet Surprise

Prosciutto and arugula pizza at the new Howie's Artisan Pizza in Redwood City.

Prosciutto and arugula pizza at the new Howie’s Artisan Pizza in Redwood City.

 

If you’re already a fan of Howie’s Artisan Pizza in Palo Alto, you’ll want to check out its second location, which just opened three weeks ago in downtown Redwood City.

If you’ve yet to experience Howie’s, here’s a great excuse to finally do so.

That’s because the second Howie’s is larger. The dining room is about the same size in both locations. But the Redwood City one boasts an expansive, heated patio that essentially doubles the seating capacity.

Howie’s in Redwood City also has a much more extensive menu. The Palo Alto location only has a pizza oven. The Redwood City location has that same primo oven, plus a full-on kitchen. That means you’ll not only find impeccable pizzas with what I think is probably the best crust in the Peninsula/South Bay, but also burgers, awesome fries, and desserts like banana cream pie and rhubarb crisp.

What’s more, this Howie’s also has a liquor license and a bar manager, Ryan Ingram, with some serious mixology chops. That means he’s making their own grenadine for the Scofflow ($11), a blend of Templeton rye, vermouth and lemon; and his own pineapple gum syrup for his namesake Ryan’s Pisco Punch ($10).

The large, heated patio seats as many as the dining room.

The large, heated patio seats as many as the dining room.

The dining room.

The dining room.

Cocktail action.

Cocktail action.

Chef-Owner Howard Bulka is already contemplating adding nightly blue plate specials. He also plans to start brunch service soon, which will include a very special treat you won’t want to miss. But more on that later.

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A Very Special Cooking Demo with Ming Tsai and the Food Gal at Macy’s

MacysMingTsai

Macy’s Valley Fair in Santa Clara and yours truly, the Food Gal, are thrilled to welcome celeb Chef Ming Tsai for a cooking demo at 6 p.m., May 21.

A member of Macy’s Culinary Council, Tsai is the Yale-educated, James Beard Award-winning chef-owner of acclaimed Blue Ginger and Blue Dragon restaurants in Massachusetts, and host of “Simply Ming” on public television.

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The First U.S. Grown, 100 Percent Stoneground Cereal

A novel new cereal.

A novel new cereal.

 

I don’t think I’m alone when I say I’m in awe of the two guys behind Back to the Roots.

Nikhil Arora and Alejandro Velez had just graduated from the Hass School of Business at the University of California, Berkeley when they turned their backs on lucrative job offers in investment banking and business consulting. Instead, they turned their attention to starting their own business — creating DIY mushroom-growing kits using spent Peet’s coffee grounds.

That single product launched them at Whole Foods and other major retailers. Next, their Back to the Roots company devised a Water Garden, a self-cleaning fish tank that grows fresh herbs in a compact aquaponics system.

Now, they’ve set their sights on the cereal industry. The result is Organic Stoneground Flakes ($4.99 for an 11-ounce container), which bills itself as the first U.S. grown, 100 percent stoneground cereal on the market. It’s made with only three ingredients: organic, non-GMO stoneground whole wheat from California, sea salt from the San Francisco Bay, and a touch of organic cane sugar from Florida.

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