Blue Fox Farm

Recipes for week of April 20th

Chilled Marinated Cauliflower
(Adapted from The Enchanted Broccoli Forest)

1 medium cauliflower, broken into florets
¾ cup olive oil
¼ cup lemon juice
2 medium garlic cloves, crushed
½ tsp salt
¼ tsp pepper
½ cup minced onion
½ cup chopped fresh parsley
2-3 fresh leaves basil, minced
1 packed cup of coarsely grated carrotsCombine ½ cup water, cauliflower, olive oil, lemon juice, salt, and pepper in large saucepan. Bring to boil, reduce heat, cover, and simmer until cauliflower is tender, 10-15 minutes. Transfer to serving bowl and chill. Just before serving, mix in remaining ingredients. Makes 6 servings.

FIVE SPICE SCALLION SOBA NOODLES, adapted from Spices of Life by Nina Simonds 6-8 servings

1 recipe 5 spice hoisin tofu (recipe is below)
4 cups good quality vegetable broth (or chicken broth!)
2 cups water
1/2 cup sake or wine
1 Tablespoon minced fresh ginger
1 1/2 cups scallions (about 10 scallions), mainly greens, cut finely into diagonal slices
1/2 pound young spinach, rinsed and spun dry
1/2 pound soba noodles

First: Prepare the Five Spice Tofu (recipe below) Let cool and cut into 1/4 inch thick slices that are about 2 inches long and 1/2 inch wide, making sure that the slices are still coated with the hoisin marinade.

Second: While the tofu is baking, mix the broth, water, rice wine, minced ginger, and soy sauce together in a large pot and heat until very hot. Cook for about 10 minutes to blend flavors. Add the tofu slices and scallions and cook until the liquid comes back to a boil. Add the spinach and stir carefully. Cook briefly until the spinach leaves are slightly wilted and then turn off the heat. Taste for seasoning, adjusting if necessary.

Third: Meanwhile bring 3 quarts of water to a boil, add the soba noodles, and stir to separate. When the water returns to a boil, reduce the heat to medium and cook for 3 1/2 to 4 minutes, until al dente. Drain the noodles in a colander, rinse under warm water, and portion into serving bowls Spoon some of the broth, tofu, and spinach over the noodles and serve.

FIVE SPICE HOISIN TOFU, adapted from Spices of Life by Nina Simonds

Mix together the marinade:

3/4 cup hoisin sauce
1/3 cup rice wine or sake
3 Tablespoons soy sauce
1 1/2 Tablespoons minced garlic
1 teaspoon five spice powder*
1 teaspoon toasted sesame oil

pour marinade over: 1 1/2 pounds firm tofu, drained and cut in half through the thickness

Let tofu sit for an hour at room temperature Preheat the oven to 375 degrees

Then arrange tofu on a rimmed cookie sheet that has been lined with aluminum foil. Pour the marinade on top and bake for 35 minutes, then remove from the oven and cool slightly. Cut into pieces that are 1/2 inch thick, 2 inches long and 1 inch wide. Spoon some of the cooked marinade on top and serve, or use as directed in recipes.

CARROT CUMIN SOUP WITH TOASTED PECANS

For soup:

For pecans

Preheat oven to 350¡F.

Make soup:
In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin, and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes, or until carrots are very tender.

Prepare pecans while carrot soup is simmering. On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a and salt to taste.

In a blender puree soup until smooth. Divide soup between 2 soup bowls and top with pecans.

Gourmet, January 1997