07 November 2011


Even though I missed the first of November - put that down to too much Halloween fun - I am attempting to post every day for the rest of the month, spurred on by the renewed energy I have found now that I have embraced the autumn.  Part of this uncharacteristic vigour is a determination to attempt some of the numerous recipes I have cut out from magazines and stashed away.  Today it was an Alice Hart recipe - soy braised tofu with butternut squash and spinach.  I like squash. I like spinach.  I like ginger and star anise and soy sauce.  It looked promising.  I followed the recipe slavishly and the finished dish looked not unlike the magazine photo.  I stood on a kitchen chair to avoid the rising steam and took a photo before I sat down to eat.  At which point I discovered that  I still do not like tofu.  Maybe I need to take Nigel Slater's advice and try again some day, though not for a good while I suspect.

So, what's with the photo?  Well those are from my first crop of Highland Burgundy, a small crop and with a few losses to a fungal growth in the sack, but in other ways quite a success.  Purple when cut, sweet when cooked, they keep their colour and taste much, much better than tofu.  Such a lovely name too.  I'll add a link to the recipe I used...when I manage to find it again.


VP said...

I can't stand Tofu either, but perhaps this recipe's still a winner without it?

Good lucj with the daily posting - I'm making an attempt for November too :)

Liz said...

I eat a fair bit of tofu and always buy the firmest sort which, even then, needs to be weighted down and patted with kitchen towel to remove excess water. We prefer it after it's been marinated (soy, chopped garlic, grated ginger), then tossed in seasoned flour and fried until crispy.

colleen said...

Liz - The recipe gave clear instructions on weighing down, patting etc. Maybe the marination and tossing in seasoned flour makes the difference. I will try again some day!

Veep - I think you might be on to something. Squash and spinach soup today, perhaps.

Gerry Snape said...

colleen...I love spinach and I made a spinach roulade for the evening meal with forked potatoes and lemon buttered carrots. the roulade was filled with cream cheese, garlic and sun-dried tomatoes....keep cooking!

colleen said...

Gerry - I had never heard of forked potatoes before and had to google it. Almost mash?

SmitoniusAndSonata said...

Whatever is done to a wodge of tofu won't make it into anything other than a wodge of tofu . And therein lies the problem !
Squash and spinach , on the other hand ? Yummy .