Talk about Pan Asian Sauteed tofu and veggies over buckwheat soba and Ming tsai's pork and ginger sauce

This is truly a mishmash of Asian styles but it worked really well ....

For the pork sauce -

Sautee garlic and ginger for 1 minute no more in peanut oil

Add ground pork and sautee till medium

Add 1 tablespoon of hoisin and Black bean sauce

ADD I/4 CUP OF SHAOshing wine

ADD I/4 CUP OF chicken stock and cook down till sauce is syrupy

Boil udon noodles in salted water and drain and cool

Sautee veggies in a very hot wok - broccoli, bok choy, asparagus, onion. pepper , whatever you like . Cook each veggie separately and then sautee some garlic and ginger and then add veggies

Add some chicken stock and reduce for a bit

Remove veggies and clean out wok and reheat

Add some peanut oil

and put the drained noodles in wok and friy till the outside is crispy

Serve with noodles on bottom , veggies on the side and pork sauce on top

Potato and onion Focaccio with olives, capers, buffalo mozz and Manchego , and oregano leaves

The pic is the focaccia with a over easy egg on top for breakfast

To make the dough-

1 tsp yeast,

2 cups unbleached flour

1/2 cup corn meal

1/4 cup olive oil

water

salt

Combine all ingredients in a cuisinart and mix till ball forms.

knead for a few minutes and put away in warm place overnight to proof

Punch down a couple of times before going to sleep. It will help get rid of any stress.

Roll out day next day to fit large cookied sheet.

Chop green and black olives and capers into large chunks

Shred mozz and manchego

Preheat oven to 500

place another cookie sheet in oven to get really hot

Slice potatoes and onions very thinly and put in a bowl. Lightly coat with olive oil and place on heated cookie sheet

Bake for 10-15 min til lthe potatoes are soft and the onions are beginning to carmelize. Remove from oven.

Roll out dough - add the potato mixture, cheeses, olives and capers and put into 500 oven till golden brown

For the breakfast dish pictured, fry an egg in olive oil and place on top of foccacia wqith a runny yolk !!!

Cod Provencal

Ingredients

• 2 cod fillets,
• 1 tsp salt
• 2 red peppers
• 1 garlic clove
• 1 lemon
• 2 fennel bulbs
• 6 tbsp olive oil
• 2 cups very ripe cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• handful pitted black olives
• 1 tbsp capers in brine, drained
• small handful each lemon thyme,oregano and basil leaves, with a few small basil leaves kept aside
• Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
• Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
• Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
• Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
• Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod on top of the vegetables and top with a little fennel salad on top. Drizzle everything with a touch more oil, then scatter with the small basil leaves

Mustard and Lime Zest Crusted Salmon over white beans and home grown Arugula

This is a very easy recipe !!!

Sautee small chopped onion and garlic in Olive oil, Add fresh Oregano and then a can of drained cannelini beans and simmer till hot.

In a small bowl, combine dijon mustard, lime zest and a little sugar

Take a piece of salmon and schmear the top with the mustard mix

Sautee over high heat, skin side down for 4-5 min.

Place in preheated 400 degree oven for another 5 min

Serve over fresh arugula, and the white beans

Veal Schnitzel

Adapted from this NYT recipe

Crisp Chicken Schnitzel With Lemony Spring Herb Salad

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Published: May 29, 2009

6 anchovy fillets

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1 small garlic clove

Kosher salt and freshly ground black pepper

Finely grated zest of 1 lemon

2 1/2 tablespoons fresh lemon juice

7 to 8 tablespoons extra virgin olive oil, to taste

2 eggs, beaten

1 1/2 cups panko or other unseasoned bread crumbs

1/2 cup flour

1/8 teaspoon cayenne

1/8 teaspoon freshly grated nutmeg

1 1/4 pounds chicken cutlets, pounded to 1/8-inch thick

Safflower, peanut or vegetable oil, for frying

2 quarts mixed baby greens

2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)

1 scallion, thinly sliced, including greens.

1. Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.

2. Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.

3. Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).

4. When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.

5. Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.

Yield: 3 to 4 servings.

Thai Red Curry Tofu Soup

This is an easy Thai soup recipe

Sautee chopped Garlic and Ginger in canola oil for 1 min over medium heat

Add 2 tablespoons Red curry paste and fry for 45 sec. I have been using Thai Taste brand from Whole foods. It lasts for long time in the fridge.

Add 1 medium sliced onion, Chopped red sweet pepper, Chopped leeks, sliced carrots, chopped bok choy and sautee for 4-5 min

Add 1 box chicken stock and bring to a slow boil. Add 1/4 cup fish sauce, 1/4 cup soy sauce, zest from 3 limes,

Reduce for 30 min

Add 2 can coconut milk and reduce for 2o min

Add Chunks of Extra firm tofu and bring back to temp

Add chopped cilantro, lime juice and serve