What To Cook With Half A Pound of Ground Lamb …

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Better than takeout: Ma po tofu, made with ground lamb instead.
Better than takeout: Ma po tofu, made with ground lamb instead.

As cookbook writer Andrea Nguyen learned on a trip to Chengdu, there is no one way to make the classic dish of ma po tofu.

As she writes in her seminal cookbook, “Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home” (Ten Speed Press, 2012), this home-style, saucy dish is sometimes made with ground beef; other times, ground pork. And sometimes chile bean sauce; or other times, a heap of Sichuan peppercorns.

So hopefully, she won’t consider it sacrilege that I actually made it with ground lamb instead.

But when I had a half a pound of ground lamb left over from another recipe, and was looking for a home for it, I found it ideally in this recipe of hers.

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What I’ve Been Drinking of Late, Part 2

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If you only know Seghesio for its Zinfandel wines, summer is the perfect time to try its Vermentino.
If you only know Seghesio for its Zinfandel wines, summer is the perfect time to try its Vermentino.

2018 Seghesio Family Vineyards Vermentino

I’ve long been a fan of Seghesio Family Vineyards’ Zinfandel wines, so elegant and concentrated in deep berry flavors with often a back note of cocoa.

In 2008, it started planting more Italian white varietals in its Russian River vineyards, including Vermentino, a grape that traditionally grows near the Ligurian Sea.

I had a chance to try a sample bottle of the 2018 release ($24), which garnered 90 points from Wine Enthusiast.

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Cool Off With Crunchy, Fragrant Tadka Carrot Salad

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Just turn on the burner to warm the cumin-mustard seed-scented oil for this carrot salad. That's all the cooking required.
Just turn on the burner to warm the cumin-mustard seed-scented oil for this carrot salad. That’s all the cooking required.

When the day brings a record-setting scorcher, what better way to cool off and still ignite the taste buds than with a veggie salad full of delicious warming spices?

“Tadka Carrot Salad with Cumin, Coriander & Mustard Seed Dressing” is the simplest of recipes that delivers all of that.

It’s from the new cookbook, “Khazana: A Treasure Trove of Indo-Persian Recipes Inspired by the Mughals” (Mobius), of which I received a review copy.

The book is by Saliha Mahmood Ahmed, a doctor who triumphed on “MasterChef” in 2017 with her creative Indo-Persian food.

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Get Snacking With Mighty Lil’ Lentils

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Teeny crisp, fried lentils aim to be the next snack sensation.
Teeny crisp, fried lentils aim to be the next snack sensation.

They have the hard crackling crunch of miniature corn nuts. And a great roasty, toasty, nutty, and earthy taste.

Mighty Lil’ Lentils is a new plant-based snack made from lentils that are crisped up in safflower or sunflower oil, then salted and dusted with other flavorings.

It’s the newest product from Seapoint Farms, the California company that’s the largest importer and manufacturer in the United States of edamame.

The company is now turning its attention to lentils, the tiny legumes that are a good source of protein and fiber.

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Where I’ve Been Getting Takeout of Late, Part 6

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A beauty of a prosciutto pizza at Vina Enoteca.
A beauty of a prosciutto pizza at Vina Enoteca.

Vina Enoteca, Palo Alto

Handmade pastas you can’t wait to twirl a fork into. Pizzas that make you lunge for a slice. An impressive Italian wine list. And creative cocktails that always put you in a peppy mood.

Vina Enoteca has long been one of my favorite Italian restaurants because it offers all of that with aplomb.

Ordering online is a breeze, as is parking when you pick up your order. These days, there’s plenty of open parking slots in the adjacent lot behind the Stanford Shopping Center. Walk up to the host stand outside to pick it all up.

A simple cacio e pepe, made more special with a Parmigiano crisp on top.
A simple cacio e pepe, made more special with a Parmigiano crisp on top.

My husband can never resist a pizza topped with prosciutto. The Pizza Emiliana ($22) is like the super-model version of that.

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