Ming Tsai's Miso Shallot Vinaigrette

I never fail to stop adoring this vinaigrette recipe ... it is wonderful on green salads, cucumber, and tofu. 

MISO-SHALLOT VINAIGRETTE

Makes 2 1/4 cups

• 1/2 cup miso
• 1/2 cup shallots, (I slice the shallots and steam them in the microwave)
• 1/2 teaspoon togarashi or chile pepper
• 1/2 tablespoon sugar
• Juice of 1 lemon
• 1/4 cup rice vinegar
• 1/2 teaspoon sesame oil
• 1 1/2 cups grapeseed or canola oil
• Kosher salt and freshly ground black pepper, to taste
• I add half a peeled apple and some fresh ginger too

Throw all ingredients in the blender and blend until smooth.
Yum!

Tassajara Chocolate Chews

The most popular cookie at Tassajara ...

1/2 lb semisweet chocolate
3 oz unsweetened chocolate
1/2 cup butter
3/4 tsp instant coffee
3 eggs
1 cup brown sugar
1 cup unbleached flour
1/2 tsp baking powder
1/4 tsp salt
2 tsp vanila
1 1/2 cups chocolate chips

Preheat oven to 325 degrees F. In a double boiler, melt the semisweet and unsweetened chocolate, butter and coffee together.

Meanwhile, beat the eggs and sugar until light in colour and thick. Sift together the flour, baking powder, and salt.

Let the chocolate mixture cool slightly and then whisk into the eggs and sugar. Stir in the vanilla and then gently fold in the dry ingredients. Stir in the chocolate chips.

Drop by tablespoon onto a greased cookie sheet and bake for 12 to 15 minutes. Cool on a wire rack.

Makes about 4 dozen cookies.

Tassajara Japanese Marinated Salad with Diced Tofu

This salad can also be used as a sandwich filling if drained well before using.
2 tbsp soy sauce
3 tbsp sesame oil
1 tbsp rice vinegar
1/2 tsp sugar
12oz extra-firm tofu, pressed and cut into 1/2 inch cubes
1 cucumber, peeled, seeded and diced
1 small carrot, diced
1 tomato, chopped fine
10 green beans, blanched and chopped fine

Whisk together the soy, oil, vinegar, and sugar in a small bowl. Then combine the tofu and vegetables in a large bowl. Add dressing, cover bowl and marinate for 8 to 10 hours in the fridge. Drain the vegetables slightly before serving.

Makes 2 cups

Tassajara Tofu marinated with Parsley and Olive Oil

This tofu is a little unusual, as it is not cooked after marinating. It has a fresh, herb and garlic taste. It can be grilled or, if preferred, it can be baked at 350 degrees for about 40 minutes.

2 (12 oz.) blocks, firm tofu
3 cloves garlic, minced
1 cup finely chopped parsley
1/2 tsp salt
pinch black pepper
3 tbsp capers
1/3 cup fresh lemon juice
fresh herbs such as basil, oregano, or thyme (optional)
1/3 cup olive oil

Slice blocks of tofu into thirds and then each third into slices, then into cubes. Mix garlic, parsley, salt, pepper, capers, lemon juice, and fresh herbs, if using, in a small bowl. Let stand for a few minutes, and then pour in the olive oil; stir to combine. Coat each piece of tofu with the mixture and then layer in shallow sheet pan. Let stand overnight and serve on platters with a garnish of fresh herbs. Serve at room temperature.

Makes about 3 cups

Tassajara Sweet Tomato Chutney

This spicy sweet chutney is great with goat cheese and roasted vegetables.

1/4 tsp fenugreek
1/4 tsp fennel
2 bay leaves
1/4 tsp ground mace
1/4 tsp garam masala
3 medium sized tomatoes (about 3/4 lb total), finely chopped
10 cloves garlic, minced
1 1/2 tsp grated ginger
1/4 cup raisins (I omit this as I don't like raisins in savoury foods)
1/4 tsp cayenne
2 cups white vinegar
1 1/4 tsp salt
2 cups sugar

Grind the first 5 ingredients together in a spice mill and set aside. Combine the tomatoes, garlic, ginger, raisins, cayenne, and spice mixture in a heavy skillet. Cook, uncovered, over medium-high heat, stirring occasionally, until most of the liquid is evaporated, about 12 minutes.

Add the vinegar, salt and sugar and bring to a boil. Reduce the heat, cover, and simmer until thick, about 15 to 20 minutes. Spoon into clean jars and seal or refrigerate.

Makes 2 cups

Tassajara Veggie Walnut Pâté

Apparently this tasted like real chopped liver!

1 tbsp olive oil
1/2 cup minced onion
1/2 tsp salt
1 1/2 cups chopped green beans
2 hard boiled eggs (optional)
1/4 cup chopped walnuts
1 - 2 tbsp white wine or 2 tsp lemon juice
1 - 2 tbsp mayonnaise
1/2 cups chopped parsley
pepper

Heat oil in a small skillet. Add onion and salt and sauté over medium heat until onion begins to brown, about 10 minutes. Add the green beans and sauté until tender.

Combine all ingredients together in a food processor and blend until a smooth paste forms. Spoon into a serving dish.

Tassajara China Moon Eggplant Spread

These Asian flavours make a delicious spread. The sesame oil and brown sugar add dept and sweetness, while freshly grated ginger and dried chili pepper gives the spread a refreshing spiciness. Best if used within a few days.

1 large eggplant, roasted
1 tbsp minced garlic
1/3 cup sliced green onions
1 tbsp minced ginger
2 tbsp minced cilantro
1/2 tsp dried chili flakes
1 tbsp soy sauce
1 tbsp brown sugar
1/2 tbsp rice vinegar or mirin
1 tbsp hot water
1 tbsp toasted sesame oil

Roast eggplant. When the eggplant is cool, scrape pulp off skin and puree in a food processor. Stir together the remaining ingredients except sesame oil. Heat a wok with the sesame oil. When the oil is hot, add the sauce and stir a couple of times. Add the puréed eggplant and stir to blend.

Tassajara Quinoa Caviar

This is a spread that is a quick and easy way to get nutritious quinoa into your diet.

1 eggplant
2 onions, minced
2 cloves garlic, minced
1 tsbp olive oil
1 cup quinoa
2 cups water
salt and pepper
1/4 cup minced cilantro
1/4 cup minced parsley
1 1/2 tbsp soy sauce
2 tbsp lemon juice

Roast eggplant until charred.

Sauté the onions and garlic in olive oil until soft. Stir in the quinoa and lightly toast for 1 minute. Stir in the water and salt to taste; bring to a boil. Reduce heat, cover the pan, and gently simmer the quinoa for 15 minutes. Remove from heat and let stand for 10 minutes. Uncover the pan and fluff the quinoa with a fork; transfer to a bowl and let cool.

Purée the eggplant with the cilantro, parsley, soy sauce, and lemon juice in a food processor. Stir this mixture into the quinoa. Adjust seasoning, adding soy sauce, pepper or lemon juice to taste. Garnish with sprigs of cilantro and parsley, if desired.

Tassajara Artichoke Walnut Spread

Its rich, decadent flavour makes an excellent appetizer served with crostini.

1/2 cup toasted walnuts
1/2 cup firm silken tofu or ricotta cheese
12 artichoke hearts canned in water, drained
1/4 cup olive oil
1/2 cup grated Parmesan
2 tbsp minced fresh oregano, or other fresh herb
2 cloves garlic, minced
1/3 cup fresh lemon juice, or to taste
salt and pepper

Grind the walnuts in a food processor until fine. If using silken tofu, wrap in a towel and press with a heavy weight for 30 minutes before using. Add the rest of the ingredients and blend in the food processor or by hand until chunky but a uniform mixture; cover and chill until ready to serve.

Makes 2 cups