As my husband readied the grill for Italian sausages the other night, he looked at me dumbfounded as I pulled out a box of tofu from the fridge.
Yes, silken tofu is the surprising ingredient in these otherwise Mediterranean-influenced stuffed peppers.
Leave it to the one and only Nigel Slater to come up with this simple and inspired riff on a classic, replacing the usual rice, ground meat or cheese in stuffed peppers with custardy-soft tofu instead.
“Baked Peppers with Tofu and Olives” is from the noted British food writer’s newest cookbook, “A Cook’s Book” (Ten Speed Press), of which I received a review copy.
The 500-page book is a collection of 150 recipes along with evocative stories from this home cook’s home cook. These are unfussy recipes, many with 10 or fewer ingredients, full of an appealing carefree spirit.
The best seats, of course, are at the chef’s counter, where I dined earlier this month as a guest of Travel Oregon. It’s where you can watch Chef Josh Dorcak and his small staff prepare each course with precision.
It’s rather astonishing to realize that the galley kitchen behind the counter, about the size of one in a modest home, is all they use, too. There’s all of one or two induction burners, a combi oven that can cook with steam or hot air, and a fish aging refrigerator off to the side. That’s pretty much it.
Have you ever wanted to drink your cocktail — and eat it, too?
You most certainly can with this playful “Negroni Panna Cotta.”
Made with gin, Campari, and vermouth just like the classic Italian cocktail, this is one panna cotta you’ll want to reserve only for grown-ups.
The recipe is from “Bar Menu” (Running Press, 2022), of which I received a review copy.
The book is by Andre Darlington, a food and beverage writer based in Philadelphia and North Carolina.
While a few specialty cocktail recipes are included, this is really a collection of recipes for food that pairs with various mixed drinks — from light bites to more substantial noshes to even desserts.
Imagine learning to bake fanciful French macarons in the comfort of your own kitchen with guidance from an expert who happens to bear more than a passing resemblance to none other than Anna Kendrick.
You can — with the French Macaron Kit by Food La La. The San Francisco culinary business was founded by Lindsay Kinder, whose disarming charm, self-deprecation, and pony-tailed, petite presence will indeed remind you of that Hollywood star.
After toiling for five years in a corporate job selling insurance, she chucked it all to go live in France. There, she spent months studying cooking and baking, and of course, eating a lot of macarons.
It inspired her to launch her first product, the macaron kit. At $97, it’s as festive as a party in a box, with shiny black and rose-gold colored bags that hold nearly everything you need to make about two dozen macarons. You just have to add your own butter, eggs and splash of milk or cream.
The kit is complete with pre-measured dry mixes to make the macaron and buttercream filling, along with piping bags, gel food coloring, dazzling sprinkles, edible metallic paint plus a paint brush, a handy macaron template to guide your piping onto the baking sheet, and even a couple of snazzy gift boxes if you can part with your macarons after you’ve decorated them.