Behold: the wonderful tofu marsala I made last night. I followed the recipe from Yellow Rose Recipes by Joanna Vaught, which is out of print but worth tracking down. Lots of recipes for everyday-ish food, and light on the “weird” ingredients. I took her suggestion of serving over mashed potatoes (you can see I had more potato than anything, LOL) and it was possibly better than any chicken marsala I’ve ever had. Not thick or chunky/fatty. Just tasty.
I didn’t marinate the tofu for as long as she called for (she recommends 4-8 hours; I did tw0 because I was hungry :P) and I made a couple of small substitutions, nothing major. I couldn’t find my oregano so I left that out. Meh. The only mushrooms I had on hand were a small can of tiny button mushrooms, and I was surprised at how tasty they were in this. I’m used to my dad dumping these guys on a pizza. They still tasted like the can.
Honestly, the tofu is the most labor-intensive part of the whole dish. It was good but the mashed potato + marsala sauce was what made my eyes go back in my head. Will have to do this again soon. Might just do the potatoes and the sauce. 😛
I seriously love mashed potatoes so much. I made more today because I was craving sauerkraut and the grocery store had tofu dogs on sale last week and I was just curious enough to try. Unfortunately, the dogs were just not good. The texture was close but they had a weird aftertaste. Too much of that fake smoky flavor or something. I live right across the street from a very popular local hot dog stand (it always smells great outside, like chili spices) and being able to see it from my kitchen window while taking a bite out of my sad orange soy dog was just too depressing. I chopped one of the dogs up and mixed it into my potatoes and sauerkraut, but they just were not the same. I had to toss the rest.
The Internet says that the hot dogs are better grilled or sauteed, so maybe I’ll try again some day. Not for a while, though. 😛
Right now I’m trying to make some ribollita, which I’ve never had before. The recipe I kind of followed called for leeks and turnips, both of which I’ve never cooked with before. I couldn’t find turnips at the store, but I did find parsnips, which I figured were close enough. The recipe also called for butternut squash, but I forgot to even buy that, so I googled, and apparently ribollita is one of those soups where you can kind of add whatever the hell kind of vegetables you want to it. So I subbed in a zucchini. I love zucchini. The stores around here went through a weird phase through most of December where they either had no zucchini or it looked really crappy, but I finally found some nice-looking ones. I am a little apprehensive about adding a bunch of bread to my soup, so I’m hoping this isn’t a total disaster.
Now I am googling for ways to use my leftover parsnips and leeks. Probably gonna make some potato leek soup. Exciting!
I feel badly for not posting in here more. It doesn’t really matter because nobody reads this, but meh. I want to write about my tatting and my plants here soon. Stay tuned, nobody. 😛
EDIT: I’ve decided I don’t like the bread in the ribollita. Otherwise it’s good. Next time I’ll use a second can of beans and mash them up before adding them to the soup to thicken it up.