Pomodoro Sauce

      Pomodoro sauce is so simple and delicious.  I would eat this every day if I could.  This recipe is the most simple of all tomato recipes and can be prepared on the stovetop in either a large skillet or a saucepan. It can also be roasted in the oven for those lazy days (variation follows).  This recipe was originally taught to me by my friend Allan, who in turn learned it from his mother Duck.  I love the fact that one of the most quintessential Italian recipes was taught to me by a Vietnamese woman.  It just goes to show you that we really are all one!  The following recipe is a culmination of thousands of attempts.  I'm pretty happy that this is the result.

Serves about 4.  Double for more friends.

Ingredients:

28oz. can of whole peeled tomatoes.  I prefer Tuttorosso brand!!

¼ cup or more of extra virgin olive oil

4 or more cloves of garlic chopped and minced

1-2 tbsp dried or ¼ cup or more of fresh basil to taste

1 tbsp sugar (optional)

Kosher or sea salt

Pepper

 Directions:

     Pour oil in skillet or saucepan and heat over medium high heat.  Add the garlic and sauté for a couple of minutes, don't brown it.  If you do it's OK it will be one of your thousand attempts.  I like it undercooked, I prefer a bite to the garlic.  Add the tomatoes.  You can add the tomatoes whole and lightly crush them with a potato masher in the skillet, careful not to mash the tomatoes too small.  Or you can pour the tomatoes into a bowl and gently squeeze them in your hand, again careful not to crush them too much.  You want a chunky tomato sauce.  Add basil, sugar, salt and pepper to taste.  Once the tomato sauce has come up to a good simmer, lower the heat to med-low or low, you want to very gently simmer the sauce for at least 20-30 minutes stirring somewhat often.  Cooking it too long can dry the sauce out.  The goal is to have a glistening tomato sauce.  I prefer the sauce to be a little bit oily, however you can add more at the end or use less all together it is your choice.  Once the sauce has cooked for about 10 minutes, taste.  Adjust salt and pepper.  At this point if the tomatoes are a bit too acidic, add sugar a good pinch at a time to sweeten the sauce and reduce the acidic flavor.  The sauce is finished when all the flavors have married and the sauce has thickened somewhat.  Pour over your favorite pasta, mine is spaghetti or angel hair.

Oven variation

Preheat oven to 450 degrees

            In a small casserole or even a pie plate add the oil and garlic and place in the oven.  When garlic is about to brown add tomatoes (lightly crushed), basil, sugar, salt and pepper.  Roast on the upper level of the oven for about 45 minutes.  Time will vary; sauce will appear a bit drier, mix to reveal a glistening thickened sauce.  The sauce will be snaturally sweeter from the caramelization of the tomato sugars during roasting.  Make it first without the sugar and add next time if you prefer.       

Agedashi Dofu

     This is probably one of my most favorite comfort foods. You will notice that I say this about everything.  The problem is that I eat the whole block of tofu every time I make it, but maybe that isn't such a bad thing.  I first learned about Agedashi Dofu from a friend in graduate school who had just returned from a three year stint in Kyoto.  Oddly, at this time several people I just met had all returned from Japan after living there for several years, I guess I missed that memo.  Anyway, to my benefit they brought back with them a plethora of culinary delights, all of which are now part of my diet. 
      Age Dofu is fried tofu topped with a tentsuyu broth, diakon, spring onion, and katsuobushi (bonito fish flakes).  Tentsuyu is a combination of dashi (broth), mirin and soy sauce.  Dashi is often made from katsuobushi and is also the base for Miso soup.  Yes, miso in restaurants has bonito so all these years you thought it was vegetarian, it wasn't, sorry!.  However, you can also make it from dried mushrooms, usually shiitake but any will do.  I am going to give the dashi recipe and you can substitute or add dried mushrooms depending on whether or not you want to make this completely vegetarian.  I think once you make this you will find that it is a regular part of your meal planning. 

Dashi - 4 cups of dashi

Ingredients:

Bonito Flakes or dried Shiitake mushrooms

Kombu

Water - some people like using spring water, I don't really have a preference.

Directions:

     Place 4 cups of water in a pot along with Kombu.  If you can't find kombu you can leave it out but get it for next time.  It is a seaweed and adds a subtle underlying flavor.  You can soak it in the water overnight for more flavor development or just add to the pot at the time of making the dashi.  Next, add a good handful of bonito flakes and bring to a boil.  Reduce heat and allow to very gently simmer on low-med for about 20 minutes.  Strain and repeat for double dashi, you don't need to do this but some people like it for its more intense flavor.  If you are making this completely vegetarian substitute about 6 dried shiitake mushrooms for the bonito flakes.  You should be left with a very delicate broth.  For the tentsuyu you only need 1 cup.  Reserve the rest for miso soup.

Age Dofu

Ingredients:
One block of firm (not extra firm-very important) tofu
Potato starch or corn starch
Oil for frying
1 cup of Dashi (see above recipe)
2 tbsp Mirin
2 tbsp Soy sauce (I prefer Braggs Amino Acids)
Spring onion
Diakon root
Bonito flakes

Directions: 
     Wrap the tofu in 4-6 sheets of paper towel and place between two plates with a little weight on top, a can of soup or beans will do, for 15 minutes.  Cut the tofu into 8 to 10 cubes. While the tofu is draining, heat, medium to medium high, enough oil about a cup depending on your pan.  I use a medium cast iron pan, you want the oil to come up halfway on the tofu cubes. Once the tofu is drained and the oil is heated - coat the tofu cubes in the starch on all sides and place in the oil.  They don't need to be dredged, just well but lightly coated.  Do not do this ahead of time, the starch will absorb into the tofu and not get as crispy.  Fry the pieces (you may need to do in batches) for 2-3 minutes on each side.  Starch doesn't brown well so don't wait for that, if it browns then it looks better, yay!  Drain the pieces on paper towel or a rack.
     While your frying the tofu place the dashi, mirin and soy sauce in a small pot and bring to near boil then turn heat to low and keep the tentsuyu warm.
     Once the tofu is done frying place 2-4 pieces in a wide bowl and top with finely chopped spring onion greens, grated diakon, and a small handful of bonito flakes.  Omit the bonito for vegetarian option.  Ladle 1/4 - 1/3 cup of tentsuyu over the top and serve.  


As a side note, The David Lynch posted a video recently of himself making quinoa and broccoli.  I made it and am eating it for breakfast whilst I type up this recipe.  It's pretty good, I'll post it later.

Tahini - All Clumped Up And No Place To Go

     Is your tahini all clumped up and you can't stir it in order to use it?  Here's a simple solution.

Ingredients:
1 Jar of Tahini

Tools:
Food Processor or Blender

Directions:
If you get home from the store with your tahini and it's settled with the oil at the top and a cement-like sesame paste at the bottom - take the contents and put them in a processor or blender.  Break up the paste a little.  Process or blend until smooth and return to its container or a clean mason jar.  Replace the lid and place in the refrigerator.  It will hold its emulsification from here on out!