Steamed cod with ginger

I typed this up from an old issue of Everyday Food (magazine), and accidentaly published the post. Looks like it was a popular item though, so I'll leave this post up - even though I haven't made this yet!

Let me know how it is!

4 scallions, white and green parts separated and sliced
2 Tbsp minced peeled fresh ginger
2 Tbsp rice vinegar
2 Tbsp vegetable oil
1/4 tsp red-pepper flakes
1 tsp sugar
coarse salt
4 skinless cod fillets (6 oz each)
(rice to serve..)

1. In a shallow 2 quart microwave safe dish with a lid, stir together scallion whites, ginger, vinager, oil, red pepper flakes and sugar. season with salt. marinate cod in dish 20 min, turning once.

2. Cover and microwave on high 5 minutes, let stand, covered until fish is opaque throughout, 5 minutes. top wiht scallion greens. serve fish with rice if desired.

Stuffed Red Peppers

Our take on stuffed red peppers: tofu and almond meal in the filling and plenty of chives - that we grew (!!) on top.

These were super quick and easy to make, yet something I like to jokingly call "dinner party worthy". Some of our quick weeknight dinners leave something to be desired in the looks category, but this one I would gladly serve to guests!

Ingredients

1 pack Tofu (1 lb)

1/2 cup Almond Meal (blanched, not blanched, whatever)

2 Tbsp Tomato Paste

2 Tbps Pesto

1 small-medium onion

italian spices (oregano, thyme, red pepper, etc..)

2 - 4 Red Peppers (one per person)

1 bunch Chives

Instructions

note: we made this a few weeks ago, I hope these instructions are accurate enough!

-preheat oven to 375 deg-

1. Mince up the onion and sauté until translucent.

2. Take the tofu, cut it up into small pieces (about 1/4"). Toss in a big bowl.

3. Add the onions, the tomato paste, pesto and almond meal to the tofu in the bowl. Stir it up. Add a little salt, pepper, oregano, thyme, red pepper, etc.. to your taste preferences.

4. Take the tops off the peppers by cutting around the stem with a paring knife. Pull out the center with the white part and seeds. Use your hands to remove any that stayed behind.

5. Fill the peppers with the stuffing mixture. Put stuffed peppers in a pyrex dish or whatnot

6. Bake until tops are uber golden (if I recall it took about 45 min?!) Top with chives and serve!

note: this filling made way more than enough for two peppers... we filled reusable silicon muffin cups with the filling, and baked it for about 20 min - until golden. Those were super good reheated later in the week, almost like vegetarian meatballs!

No really, you came to New York to cook?!?

We cook a lot in SF. In the Bay Area, I think it's expected that you both know how to cook, and enjoy cooking. So it's no surprise many people cook together, as you know, a 'fun' thing to do.

Well, I flew to NY to visit people, and visiting friends includes cooking with friends. Revolutionary I know. I have been told that New York is known for food, and I am sure that the city knows what it's doing... but so do Joyce and I! Why go out to eat, when you can spend the evening catching up, and hearing amazing stories, all while trying to figure out how to make quinoa burgers? Don't get me wrong, I enjoy going out to eat as a treat, but I adore cooking and dining with friends. Life can't get much better than that.

Brooklyn Quinoa Burgers on the Fly
(take this recipe as a really rough guide, this is beyond approximate)

2 c cooked quinoa (leftovers!)
1 small onion
4 cloves garlic
1 carrot
1/4 c chopped parsley
1 cup dried mushrooms, rehydrated and drained
a melange of french and italian herbs (herbs de provence, oregano and tarragon)
leftover prune apple duck gravy (true story)
2 eggs
some matzo meal

brioche buns
mustard
watercress
tomatoes
fontina, sliced

1. Mince onion and garlic, sautee
2. Fine chop in food processor the drained rehydrated dried mushrooms, carrot, and parsley.
3. Add onion garlic, pulse a little to mix.
4. Add maybe 1/2 cup of gravy and pulse into mixture
5. Dump into bowl, add in quinoa and 2 eggs and some matzo
6. In a pan, heat up some canola (or whatever) oil, make a patty and fry one to check consistency. Add more egg/matzo as needed
7. Fry up patties, remember to be gentle. If you don't manhandle it, it will stay together. Low heat, slowly getting brown will help.
note: when burgers are done, throw the cheese on top of the patties with a lid on for a few minutes, that'll melt it.
8. Eat on toasted brioche bun with watercress, tomato and mustard and melted fontina.

I've always loved burgers