liamsaunt
DIS Veteran
- Joined
- Oct 12, 2004
- Messages
- 4,797
Thank you! Yes, those are my photos, and yes, they are all of St. John. It's heaven on earth, I tell you.
Lauren, you are really having a time of it! If anyone deserves to act like Bridezilla, it's you! Look at the bright side though--you are getting all the mistakes out of the way before your wedding day, so by the laws of chance the day itself should be perfect!
Here is the tofu recipe:
Red curry-coconut tofu with crispy jasmine rice
For the tofu:
1 block extra firm tofu, pressed under a weight to drain, blotted dry
1 tbsp. oil
Saute the tofu in the oil over medium heat until lightly browned on all sides. Set aside.
For the curry:
1 tsp. oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 bunch scallions, white and green parts, chopped
1 ½ cups green peas, blanched
½ pint grape tomatoes, halved
2 ounces red curry paste
1 cup coconut milk
1 handful cilantro, roughly chopped
Sambal oelek to taste (I used about 1 tbsp.)
Black sesame seeds, for garnish
Cilantro, for garnish
Heat the oil in a large skillet over medium heat, then add the onion and sauté until tender. Stir in the garlic and the scallions and cook a few minutes longer. Stir in the coconut milk and the curry paste, bring to a gentle simmer, and cook for a few minutes, until slightly thickened. Add the green peas, the grape tomatoes, and the tofu and gently reheat. Taste for spice level and add sambal oelek to reach your desired heat level. Stir in the cilantro, and serve, garnished with black sesame seeds and extra cilantro.
For the rice:
1 ¾ cups water
1/3 cup coconut milk
1 cup jasmine rice
1 tsp salt
3 tbsp. toasted sesame seeds
1 bunch scallions, white and green parts, finely chopped
Breadcrumbs for dredging
Combine the water and the coconut milk, and bring to a boil. Add the rice and salt, stir once, and cover. Bring the heat to low and simmer approx. 20 minutes, until the liquid is absorbed and the rice is tender. Fluff with a fork, and stir in the sesame seeds and scallions.
Lightly oil a baking sheet and dump the rice onto it. Press the rice firmly together and flatten it into a cake. Place in the refrigerator and cool completely.
When rice is cooled, cut into squares. Dredge squares in breadcrumbs. Heat 1 tsp oil in a non-stick skillet. Add the rice squares, and cook, turning once, until browned and crispy on both sides.
(I don't like caraway seeds either.) I think I'll try this next time. In the past, I've grilled the knockwurst (carefully so the skin doesn't burst) and cooked the sauerkraut with white wine. Mom always makes potato cakes as a side with applesauce and sour cream as toppings. 
I guess I'm finally burnt out on them. Maybe we'll do pizza tonight.
He said it was his favorite of all the chicken dishes I had made.
You could have knocked me over with a feather! 
