A few new recipe experiments
Lemongrass tofu
Methods:
I followed this recipe for the sauce portion. I sliced tofu into six pieces to create sandwich-conducive pieces. After marinating, I cooked them in a cast iron and transferred everything to the oven.
http://www.epicurious.com/recipes/food/views/spicy-lemongrass-tofu-233844
Results:
Excellent for sandwiches if the tofu is kept separate until the last minute. I don't know how it would go if made the night before.
Chickpeas
Methods:
I did not have coriander or olives on hand. Even without them, this chicpea recipe was delicious. I did put the lemon zest in the chickpeas by accident. So it goes. We haven't tried the couscous yet.
http://www.thekitchn.com/recipe-couscous-159922
Sorbet
We tried to make Jeni's lambic sorbet this weekend, substituting frozen blueberries for stone fruit. The first night was a fail--after churning it still did not work. We popped the sorbet mix back into the fridge, and the ice cream maker back in the freezer, and turned down the freezer temp. We also realized that with a kitchenaid ice cream attachment, we probably should not have been churning the sorbet in a super hot Southern California kitchen while the oven was on.
We retried the experiment the next day, with a more temperate kitchen and the product turned out great. Putting a scoop of sorbet in lambic for a boozy float was particularly delightful.
