I Like it Simple, Sweet & Savory

77 CommentsSunday • April 29, 2007 • by Ari

As current students know and others will remember, this time of year means one thing: final exams. With papers due in a few days and a Hebrew grammar final this Thursday I haven’t had much time for cooking, but a girl has to eat, and sometimes quickie dishes can be spectacular. For instance, the honeydew melon sorbet you see pictured above, which is unbelievably easy to make and even more refreshing. Made with the juicy flesh of a honeydew melon, sugar, lemons and vodka, a spoonful of this frozen delight immediately transports you to a comfy chair on a sunny afternoon, where you relax, take in the warmth, and perhaps enjoy a scandalous book. I especially love the texture of the sorbet – it is reminiscent of coconut flakes but tastes of honeydew. Putting this baby together takes all of five minutes, followed by about six hours of freezing time. It’s the perfect exam period dessert, leaving you free to work hard all day, then enjoy a guilt-free treat while you indulge in some hard-won relaxation time.

When it comes to the savory side of my diet, I must admit that Asian stir-fry’s are a favorite go-to dish. They fall into the “simple food” category, which is how my husband and I describe meals that are labor-light and flavor-intensive. Every cook should have a handful of meals like this in her arsenal and stir-frys are particularly easy because, once you get the technique down, you can throw pretty much anything you want in there. Zucchini, carrots, onions, scallions, bean sprouts, spinach, tofu, eggs – the possibilities are endless! Two weeks ago, as I saw final exams on the horizon, I knew stir frys were going to be a staple until the last exam had passed. I was comfortable with that, but then the generous folks over at Hyperion sent me a copy of “I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands”, which is a new cookbook that focuses on road food – as in, food to cook when you don’t have a lot of time on your hands. Can you imagine more perfect timing? I can’t, and before you squint your eyes at me and mutter something along the lines of “No fair, you got a free book!” listen to this: Hyperion also said I could raffle off five copies of the book. (Aren’t they awesome?) Details on how to win one below.

As it turns out, old habits die hard, so the first recipe I tried was an Asian stir-fry playfully titled “Asian Stir-Fry for Vegetarians Who Hate Vegetables.” The photo below reveals that I added a few vegetables to the mix despite the title, but most of the ingredients remained intact as did the original flavorings. The resulting dinner was hearty and delicious. My husband and I each enjoyed a bowl, indulged in a serving of sorbet, and then wondered: what should we make next? After all, we are going to be “on the road to the end of the semester” until May 11th. It’s hard to choose, but I have time, and simple food is on the menu.

If you would like to win a copy of “I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands”, here is how you enter the raffle: Leave a comment on this entry, and in your comment suggest an answer to the following question:

• Question: There is something baking in my oven. What is it?

You don’t have to guess exactly what I’m baking. That wouldn’t be fair since I bake something different nearly every day – but this way I’ll know who wants to enter the raffle, and I’ll also be entertained by seeing what kinds of things you think I put together in the kitchen. Every comment that answers the question will be entered into the raffle. The five winners will be chosen at random on May 4th, when I’ll post another recipe from the book along with a review.

Have fun! In the meantime, I’m off to study.

“Asian Stir-Fry for Vegetarians who Hate Vegetables” (Now with Vegetables)
Adapted from “I Like Food, Food Tastes Good”
Ingredients: Serves 3-4 people

• 3/4 cup dry brown rice, cooked according to package instructions
• 1/2 tbs + 1 tsp sesame seed oil
• Black pepper and salt
• 3/4 package of firm tofu
• 2 eggs
• 1/2 tablespoon butter
• 2 garlic cloves, minced
• 1 medium carrot, peeled and chopped
• 1 medium zucchini, sliced
• 1/2 cup diced yellow onion
• 1 jalapeno, seeds removed, diced
• 1/2 tablespoon lime juice
• 1 teaspoon soy sauce (or more, to taste)
• Generous pinch of ancho chili powder
• 1 14-oz can of pineapple chunks (with 1 tablespoon of the pineapple juice reserved)
• Sweet and Sour sauce (optional)

Cook the brown rice according to package instructions. Cover and set aside.

Remove the tofu from its package. Drain the liquid and slice into 1 or 2-inch cubes. With a paper towel, gently press the cubes to absorb any excess moisture. Season with salt and pepper to taste. Add 1 teaspoon of sesame seed oil to a large frying pan and cook the tofu over medium-high heat, stirring frequently, until the sides are light brown. Remove from heat and set aside.

Whisk the two eggs together. Add 1/2 tbs butter to a small frying pan, let it melt, then add the eggs. Cook over medium heat until the eggs begin to solidify, then gently break them up with a sturdy spoon into wide strips. Cook a few seconds longer, until the eggs are almost done. Remove from the heat and set aside.

In a wok or large frying pan over high heat, add 1/2 tbs of of sesame seed oil. When the oil is hot, add the onion, garlic, zucchini, carrots, jalapeno, a pinch of salt and a pinch of black pepper. Fry over high heat, stirring constantly, until the vegetables are soft and the onions are translucent, about four to five minutes. Add the lime juice, pineapple juice, pineapple chunks, ancho chili powder and soy sauce. Cook for about 30 seconds, until the pineapple is heated through. Add the rice, tofu and eggs. Cook, stirring constantly, until everything is hot. Serve immediately, topped with sweet and sour sauce if desired.

Honeydew Melon Sorbet
The recipe for the honeydew melon sorbet is by Alton Brown and can be found here. I have also made this recipe with watermelon and musk melon (incorrectly called “cantaloupe” in the US) – every version is delicious, but honeydew is my favorite! Specialty gadget: Cuisinart Ice Cream, Frozen Yogurt, and Sorbet Maker.