The Mediterranean flavors of the colorful topping in this recipe are a perfect complement to the flavor and firm texture of the fish. A cast-iron grill pan is best for this dish. Be sure to season a new cast iron pan well before using it for the first time and preheat it each time you use it. Spinach sautéed with garlic is an excellent side dish for this recipe.
- extra-virgin olive oil
- Salt and pepper to taste
- capers
- dried whole oregano
If tofu is prepared right, it’s delicious. If not, it can taste like rubber. Tofu is curdled soy milk that’s been pressed in a process similar to making cheese. You’ll find tofu in natural food stores and many supermarkets these days. Several brands are available with varying texture from extra firm to soft (tofu’s firmness depends on the amount of liquid that’s been pressed out of it. In large cities with oriental markets you can often find tofu sold in bulk, usually stored in open barrels. Tofu sold this way has been found to occasionally be infected with E. coli bacteria, so be cautious. You might also try the delicious varieties of baked, pressed tofu you’ll find in refrigerator cases at natural food stores. These are already flavored and ready to eat without additional cooking. The idea behind stir-frying is to produce a mixture in which all the items are crunchy-tender and retain their colors and individual character.
- Ingredients:
- firm tofu
- canola oil
- cooked rice
- Sauce:
- dry sherry
- light brown sugar
- finely chopped ginger root
- toasted sesame oil
- corn starch
This is good but hard to roll.You can use any other vegetables that you can slice thin and roll up. The brand of teriyaki sauce we used was OY VEY.
- salt and pepper to taste
- Chinese 5-spice powder
- Toothpicks
- Newman's Own Medium Salsa
- basil
- thyme
- paprika
- ground mustard
- ground black pepper
- tomato sauce
- large sweet potatoes
- butter
- cinnamon
- ground turkey
- olive oil
- garlic cloves
- non-stick cooking spray
I make this every year for Passover. It’s nice with zucchini and carrots.
- orange juice
- celery seed
- salad oil
- matzoh cake flour
- black pepper
- salt
- chicken breasts or 8 chicken legs
I’ve been making this for a long time! Art found this recipe in the newspaper and brought it home for us to try. He was still working in NY then.
- salt
- black pepper
- stewed tomatoes
- oil
- garlic powder
- large onion
- dry basil
- oregano
- grated cheddar cheese
- sliced muenster cheese
Saw this episode on the WGBH station when we were in Mystic, CT for the Rosh Hashanah holiday 2006.
The variations that each cook brings to his or her favorite tomato sauce recipe are innumerable; everyone seems to have some trick that makes all the difference between a successful sauce and one that doesn’t measure up, whether it’s a certain herb, a splash of wine, or, as in this recipe, three different types of tomatoes for a rustic, complex flavor.
- crushed red pepper