The unusually warm March sun felt wonderful as Nino and I sat upstairs in teahouse at Lan Su Chinese Garden. Jade Cloud tea and candied mango slices for me.
Nino had a tea that required the formal tea ceremony presentation - just beautiful how the tea leaves are awakened and the pot warmed with water before serving.
Wednesday, March 24, 2010
Monday, March 22, 2010
Believe it or not: Tofu Lasagna can taste good
I'm trying to like tofu by using it in many recipes across multiple cuisines. I was inspired by Michael Pollan's recent book, Food Rules, to cut back on my meat consumption. I'll try any recipe or food at least once.
So, I found a recipe for Lasagna Roll Ups on All Recipes today and decided to take a chance.
Believe it or not, this tofu spinach lasagna was wonderful. I used fresh spinach from the farmer's market instead of frozen spinach. And (per others' suggestions) I added fresh thyme, onion powder, and garlic powder. Next time, I'll add fresh onion and garlic. Truth by told, there was so much fresh cheese (creamy ricotta, tangy parmesan, and a bounty of shredded mozzarella) that the tofu was impossible to taste. But, that's pretty much the point. Tofu is supposed to be sneaky protein.
It was a painless, delicious way to add tofu and fun to make. A great break after a day at the computer and on the phone.
So, I found a recipe for Lasagna Roll Ups on All Recipes today and decided to take a chance.
Believe it or not, this tofu spinach lasagna was wonderful. I used fresh spinach from the farmer's market instead of frozen spinach. And (per others' suggestions) I added fresh thyme, onion powder, and garlic powder. Next time, I'll add fresh onion and garlic. Truth by told, there was so much fresh cheese (creamy ricotta, tangy parmesan, and a bounty of shredded mozzarella) that the tofu was impossible to taste. But, that's pretty much the point. Tofu is supposed to be sneaky protein.
It was a painless, delicious way to add tofu and fun to make. A great break after a day at the computer and on the phone.
A picnic from Foster & Dobbs
I had no idea that Portland cheesemonger/gourmet shop, Foster & Dobbs, will gather cheese, meats, olives, and even wine and pack it into a nifty fully stocked backpack for you to take hiking.
I think my favorite cheese was Fromage d'Affinois. It's a double cream, soft French cheese that's both buttery and a touch sweet. A nice complement to the salty green olives and dried fruit.
I think my favorite cheese was Fromage d'Affinois. It's a double cream, soft French cheese that's both buttery and a touch sweet. A nice complement to the salty green olives and dried fruit.
Portland farmer's market is open
The Portland Farmer's Market opened on Saturday, the first one of 2010. As I fully expected, boatloads of Portlanders, visitors, and suburbanites flocked to Portland State's campus to enjoy the unusually sunny weather, fresh vegetables, and other delectable finds.
Here's are a few of the scrumptious items we picked up:
Here's are a few of the scrumptious items we picked up:
- Handmade vanilla pudding, fresh ricotta cheese, salted butter, and Two Faced Blue from Jacob's Creamery
- Crisp, green asparagus
- Organic apples
- Leafy, dark green spinach
- Goat cheese from Fraga Farm
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