Text 31108, 118 rader
Skriven 2015-09-19 20:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: silk road
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Various kinds of middle eastern dishes resonate with these
 ML> regions, especially those countries with mountains, some of
 ML> the Stans, for example.
 
There was a lot of cultural (including culinary) exchanges that
travelled on the original Silk Road along with the goods.
  
 > I just read this article on the Americanization of hummus ...
 > Back in Jordan hummus is usually a puree of chickpeas,
 > sesame paste, lemon, garlic and not much else.

 ML> I'd go with that, if one included oil and cumin in the "not
 ML> much else." But maybe they don't have any oil in Jordan.

You're right ... gotta have oil.  

 > A staple of the counterculture in the 1960s and 1970s

 ML> I first made it in about 1973

I first tasted it in 1969 but pretty much ignored it thereafter
until about 3 years ago. I started making my own just last year.  

 ML> but then I've always been kind of ethnic and countercultural.

I've moved to a part of the world where white Euros are considered
ethnic and I've become somewhat more establishment over the decades.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Banh Mi Panzanella
Categories: Vietnamese, Sandwiches, Tofu
  Servings: 4

           FOR THE TOFU:
      1 lb extra-firm tofu, cut into 
      1    inch cubes and dried 
      2 TB minced fresh lemongrass
      2 TB low-sodium soy sauce
      2 TB honey
      2 TB Asian fish sauce
      1 TB vegetable or canola oil
           FOR THE HOISIN-HONEY SAUCE:
      1 TB hoisin sauce
      1 TB rice wine vinegar
      1 TB honey
    1/2 TB toasted sesame oil
    1/2 TB low-sodium soy sauce
           FOR THE CHILI MAYO:
    1/4 c  mayonnaise
      3 TB Sriracha
      1 TB rice wine vinegar
           FOR THE SALAD:
    1/2    stale French baguette loaf,
           cubed
      1    cucumber, thinly sliced
           crosswise
      2    jalapenos, stemmed, seeded,
           thinly sliced crosswise
    1/3 c  cilantro leaves and tender
           stems
      1    recipe Vietnamese Pickled
           Carrots and Daikon (do
           chua)

The classic flavors of Vietnamese banh mi sandwiches are reworked
into the form of Italian panzanella, a salad designed to make stale
bread delicious again. This version features pickled and fresh
vegetables, lemongrass-marinated tofu, and two sauces that deliver
spicy, sweet, and savory flavors.

Pressing tofu with paper towels removes moisture, allowing a good
sear later. Stirring rice vinegar into the chili mayo adds tang and
also gives it a loose enough consistency for drizzling.

To dry tofu, line a rimmed baking sheet with paper towels. Place
tofu cubes on top in a single layer. Cover with another layer of
paper towels and press gently to remove excess moisture. If using
fresh bread instead of stale, cut into cubes and bake at 300 F until
firm and lightly browned, about 20 minutes.

For the Tofu: Transfer tofu to a large zipper-lock freezer bag. In a
small bowl, whisk together lemongrass, soy sauce, honey, and fish
sauce. Pour marinade over tofu, press out all air from the bag,
seal, and refrigerate for at least 30 minutes or overnight, turning
once halfway through marinating time.

Drain tofu and pat dry with paper towels. In a large nonstick
skillet, heat oil over medium-high heat until shimmering. Add tofu
and cook, turning, until crispy. Set aside.

Meanwhile, for the Hoisin-Honey Sauce: In a medium bowl, whisk
together hoisin, rice wine vinegar, honey, sesame oil, and soy
sauce. Set aside or refrigerate until ready to use.

For the Chili Mayo: In a medium bowl, whisk together mayonnaise,
Sriracha, and rice wine vinegar. Set aside or refrigerate until
ready to use.

For the Salad: In a large bowl, combine tofu, bread, cucumber,
jalapenos, cilantro, and drained pickled vegetables. Drizzle with
hoisin-honey sauce and toss again to coat. Transfer salad to serving
plate, drizzle with chili mayo and serve.

Morgan Eisenberg From: Serious Eats

MMMMM-------------------------------------------------
                 

YK Jim

... Made By Hippy Dippy Stoner Chicks With Goofy Ideas

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