Tofu in the slow cooker? Well, yes indeed. During the testing of the first slow cooker book, one of my testers contributed a vegetarian posole. Well, I ended up loving it and making variations on it, like this one with tart tomatillos. Then a basic preparation instead of stir-frying for vegetables and tofu braised in their own juices.
1 cup vegetable shortening (preferably trans-fat-free)
2 cups plus 2 tablespoons brown-rice flour mix
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
Flank steak is a relatively low fat cut of beef, as well as very flavorful, and when prepared in a quick sauté with fresh broccoli, you can understand why it is one of the most beloved of Chinese home cooked…
Aioli is an infamous garlic mayonnaise that is an integral part of the cuisine of Provence in southern France. There exists some knock-you-out versions made with probably heads of garlic, but a delicious, and not so deadly, aioli is made…
Home bakers usually all have a portable hand mixer in their equipment pantry; it is an essential tool since it makes the task of beating mixtures a snap. But hand mixers, which are perfect for whipping a cup of heavy cream, frosting for one cake, or mashed potatoes for six, have their limits due to their low power output.
The DLX makes beautiful, moist whole wheat bread, the darling of every baker’s kitchen. This is a family size recipe.
whole wheat bread ready to go into the oven/tufty ceramic loaf pan/photo courtesy of rose levy beranbaum
Makes five 8-by-4-inch…
I’m envious of strudel makers. They mix up this little fist-sized ball of dough, then start rolling it out with a rolling pin like a pie dough on the kitchen table covered with a clean bed sheet. It ends up as thin as tissue paper and as large as a cloak, hanging over the edges of the table, and they do this magic thing by just gently pulling it with their fingertips.
Strudel is popular all over Eastern Europe, and traditionally uses a wafer-thin pastry that is painstakingly made from scratch. Apparently this pastry originated in the Middle East and was brought to Europe in the Ottoman invasions of the 15th century.…
Stroganoff is a favorite old-fashioned continental dish that has delighted the most discriminating diners in posh restaurants for generations, but has sadly fallen into being categorized as passé. A nineteenth century French preparation with a Russian count’s surname, it is the ultimate gourmet dish.
In a market crowded with specialized bread books that promote everything from traditional French breads to those made in machines, Beth Hensperger has gone her own way. In her latest book, “The Bread Bible,” the subtitle, “300 Favorite Recipes,” tells the real story.