Whew! Finals are over and I'm free for the summer. Thanks to our teacher Chef Vincent van Hecke, who besides being a great instructor, also takes beautiful food shots. Here's a sample of his food photography of our "Modern Food: Style/Design/Theory" class:
This week's wine pairing recipe:
Give your pocketbook a break this week! Save money on wine with our half price wine sale and with this week's wine pairing recipe. Tofu has 11 grams of protein per half cup serving but costs only around 40¢ per serving. Plus it's calcium-rich!
TOFU PAPRIKA WITH BUTTERY HUNGARIAN DUMPLINGS:
TOFU PAPRIKA:
1/2 cup minced onion
2 Tbsp. butter
1 clove garlic, smashed or minced
1 Tbsp. tomato paste
1 tsp. paprika
1 cup broth (vegetable or chicken)
1/2 cup sour cream
1/2 tsp. flour
salt and white pepper
chopped parsley (optional)
1 cake firm tofu, cut into cubes (14 oz. container)
Saute' onion and garlic in butter until the onion is translucent. Add the paprika and tomato paste and cook another minute, stirring to mix. Stir in broth and bring to a boil. Mix the sour cream and flour in a separate bowl, then add to the sauce and cook for several minutes, stirring, until the sauce is thickened and smooth. Taste and add salt and white pepper if desired, to taste. Stir in the tofu and simmer for ten minutes or until the tofu is heated throughout. Spoon over dumplings and sprinkle with parsley if desired. Serves 4.
GALUSKA (HUNGARIAN DUMPLINGS):
1 1/2 cups flour
1/2 cup water
3 tsp. salt + 2 Tbsp. salt
4 Tbsp. melted butter in two parts
Sift the flour and 3 tsp. salt together. In a separate bowl, mix 2 Tbsp. of the melted butter (at room temperature--not hot as it will cook the egg) and the egg. Mix in the water. Stir the dry ingredients into the liquid and mix until the dough just comes together. Do not beat or knead it. Set aside for one hour in a cool place, with a damp towel over the top of the bowl. Boil a large pot of water, salted with 2 Tbsp. of salt. With floured hands, pull off small pieces of dough--about the size of a nickel and drop into the boiling water. Cook until the dumplings rise to the top of the pot, about 10 - 15 minutes. Scoop out the dumplings as they are cooked and place them in a bowl with the remaining 2 Tbsp. of melted butter. Stir to coat the dumplings with butter and use as a base for the tofu paprika.
Enjoy this tofu dish with a glass of a white Rhone blend, such as the 2007 Edward Sellars Blanc du Rhone.
TOFU PAPRIKA WITH BUTTERY HUNGARIAN DUMPLINGS:
TOFU PAPRIKA:
1/2 cup minced onion
2 Tbsp. butter
1 clove garlic, smashed or minced
1 Tbsp. tomato paste
1 tsp. paprika
1 cup broth (vegetable or chicken)
1/2 cup sour cream
1/2 tsp. flour
salt and white pepper
chopped parsley (optional)
1 cake firm tofu, cut into cubes (14 oz. container)
Saute' onion and garlic in butter until the onion is translucent. Add the paprika and tomato paste and cook another minute, stirring to mix. Stir in broth and bring to a boil. Mix the sour cream and flour in a separate bowl, then add to the sauce and cook for several minutes, stirring, until the sauce is thickened and smooth. Taste and add salt and white pepper if desired, to taste. Stir in the tofu and simmer for ten minutes or until the tofu is heated throughout. Spoon over dumplings and sprinkle with parsley if desired. Serves 4.
GALUSKA (HUNGARIAN DUMPLINGS):
1 1/2 cups flour
1/2 cup water
3 tsp. salt + 2 Tbsp. salt
4 Tbsp. melted butter in two parts
Sift the flour and 3 tsp. salt together. In a separate bowl, mix 2 Tbsp. of the melted butter (at room temperature--not hot as it will cook the egg) and the egg. Mix in the water. Stir the dry ingredients into the liquid and mix until the dough just comes together. Do not beat or knead it. Set aside for one hour in a cool place, with a damp towel over the top of the bowl. Boil a large pot of water, salted with 2 Tbsp. of salt. With floured hands, pull off small pieces of dough--about the size of a nickel and drop into the boiling water. Cook until the dumplings rise to the top of the pot, about 10 - 15 minutes. Scoop out the dumplings as they are cooked and place them in a bowl with the remaining 2 Tbsp. of melted butter. Stir to coat the dumplings with butter and use as a base for the tofu paprika.
Enjoy this tofu dish with a glass of a white Rhone blend, such as the 2007 Edward Sellars Blanc du Rhone.
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