About Cindy's Cooking and Food Porn

A cook by day...

Mémé’s Avocado Carpaccio

Avocado-philes, this post is for you. I got this recipe from Serious Eat’s post, Mémé’s Avocado Carpaccio. It was fantastic. I made this a few times over. It’s easy and light.

Ingredients

2 Hass avocadoes
1 lemon
4 teaspoons extra virgin olive oil
1/2 teaspoon fleur de sel
2 scallions, sliced on an angle
A few leaves of flat leaf parsley, roughly chopped
A few leaves of cilantro, roughly chopped
Freshly cracked black pepper, to taste

Halve the avocados, and remove the pits. Turn the avocado over so the hole where the pit was is facing down to the cutting board, and the avocado is situated so the long length of the avocado is running north-south. Slice an array of vertical cuts, creating thin slices of avocado. Peel the slices out and arrange, layering slices half on each other. Repeat with the remaining 3 avocado halves.

Cut the lemon into sixths. Spritz each avocado half with one sixth of the lemon. Drizzle each avocado half with 1 teaspoon of olive oil. Sprinkle each with 1/8 teaspoon of fleur de sel, and divide the scallions, parsley, and cilantro amongst the avocados. Season with pepper to taste.

 

Soy Chorizo Carbonara

This is the first time I used soy chorizo. Having cooked with pork chorizo in the past, I didn’t notice a difference in texture or in taste. I liked using the soy chorizo because I didn’t feel sluggish after eating it like I do when I eat pork.

This recipe was inspired by Serious Eat’s Chorizo Carbonara. I loved how this tasted and it left plenty more servings so I can feast on it during the week. I added a few pieces of arugula in the picture to make it look prettier.

Ingredients

5 ounces whole wheat spaghetti, linguine, or other long pasta
1 tablespoon canola or olive oil
1 cup soy chorizo
2 large egg yolks
1/2 cup heavy cream
Black pepper

Add the pasta to a large saucepan of well-salted boiling water and cook until al dente.

Meanwhile, heat the oil in a frying pan. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through.

Beat the egg yolks and cream together.

When the pasta is done, drain thoroughly and immediately return it to the hot pan. Tip in the crisp chorizo, followed by the egg mixture. Use 2 forks to mix the eggy cream into the hot pasta. It will cook in the heat of the pasta, coating each strand in a light, creamy sauce. Serve right away, with a final grinding of black pepper on top.

Wilted Arugula Salad With Balsamic And Mushrooms

Serious Eats had a great recipe up for Steak Salad with Balsamic and Wilted Arugula and I decided to do a vegetarian-friendly version of it. If you skip the parmesan cheese for garnish, it’s vegan-friendly! This was easy to make and tasted great.

Ingredients

2 tablespoons olive oil
2 small shallots, cut into ribbons
4 cloves of garlic, sliced
1/2 teaspoon dried rosemary, crushed
3 cups sliced mushrooms, preferably porcini, trumpet, or chantarelles
salt and pepper
2 tablespoons balsamic vinegar, plus more for garnish
6 ounces baby arugula, washed well
Shaved parmesan, to garnish

In a large (14-inch) skillet, heat 2 tablespoons of the olive oil over medium until shimmering. Add the shallots, garlic, and rosemary and cook until translucent. Add the mushrooms, season with salt and pepper, and cook until soft and beginning to caramelize.

Take off the heat. Add the balsamic vinegar, tossing well to coat. Add the arugula, tossing until just starting to wilt, then transfer to plates. Top with shards of shaved Parmesan and more balsamic vinegar, if desired.

Bruschetta with Mediterranean Tomato Topping

Inspired by a great recipe from Emeril Lagasse, this bruschetta recipe is vegan friendly!

Ingredients

20 (1/2-inch) slices French bread
6 tablespoons extra-virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
3 medium tomatoes, seeded and small diced
2 tablespoons basil chiffonade, plus more for garnishing
1 lemon, zested
1 tablespoon fresh lemon juice
1 teaspoon minced garlic

Preheat the oven to 325 degrees F.

Place the slices of French bread on a baking sheet and lightly brush with half of the olive oil. Season with half of the salt and half of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.

While the toasts are baking combine the remaining ingredients in a non-reactive bowl and stir to blend.

Serve each toast with a heaping tablespoon of the tomato mixture and garnish with additional basil, if desired.

Reference
Bruschetta with Mediterranean Tomato Topping

Gong Bao Tofu

I found this recipe for Gong Bao Chicken on Serious Eats and I decided to do a vegan version of this by using tofu instead of chicken. It was pretty simply and it came out very tasty. For added spiciness, serve with some garlic chili paste toss in. Soooo good!

Ingredients

1/3 cup unsalted peanuts
1 12 oz extra firm tofu, drained and roughly torn apart into chunky pieces
1 tablespoon cornstarch
8 tablespoons light soy sauce
2 tablespoons unroasted peanut oil or other neutral oil
1 teaspoon Sichuan peppercorns
1 tsp. crushed red pepper
2 garlic cloves, peeled and very thinly sliced
1-inch knob ginger root, peeled and very thinly sliced
4 scallions, trimmed and roughly chopped
Cooked brown rice, for serving

Combine the tofu, corn starch, and half the soy sauce in a small bowl. Toss the tofu until it’s well-coated in the mixture, and set aside.

Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until they’re golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.

Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the tofu,  Sichuan peppercorns, and crushed red pepper and cook, stirring continuously, until the tofu turns a light brown in color.

Add the garlic, ginger, scallions, and peanuts. Continue cooking until the tofu is golden dark brown.

Remove from the heat, pour the remaining soy sauce over the tofu, and serve immediately with rice.

Soundtrack for Cooking: Geographer

I have been obsessed with Geographer’s track “Kites” for a while. One of my favorite concert moments happened when I heard Geographer play this song after Bay 2 Breakers last year at Footstock. I had no idea they were going to be performing there. When I heard them playing in the distance from the beer garden, I got up, ran to the stage, and danced with a bunch of strangers. Amazing energy. So much fun.

Anyway, they released the official video for Kites yesterday and I’m back in love with this song and I love the video too.