Pardon the absence, I had to transfer to a new camera and was too lazy to actually install the software onto my computer. I am also still learning to work with the damned thing, so it might be a while until the food is distinguishable.
When not avoiding electronics, I was cooking more out of Veganomicon for Lindsay's Cookbook Club.
The second recipe I turned to was due to peer pressure from Shen, who frequently posts some really good-looking bok choy and tofu. Veganomicon's recipe is Baby Bok Choy with Crispy Shallots and Sesame Seeds. I served it with pan-seared tofu, as that seemed fitting, and bok choy alone a meal does not make.
In all honesty, even all this a meal did not make and I think both Greg and I supplemented with a salad or something more; I can't remember exactly what.
I don't often use much oil in my cooking so we both found this a little greasy. It tasted good, though. I bought scallions instead of shallots because I wasn't at home to check the ingredients when I bought them (d'oh!)and ended up subbing plain old onions. They also didn't get particularly crispy but that could have been due to either my impatience or because they aren't shallots.
I could have done with a bit more flavor - I used apple juice instead of mirin, and felt it probably could have been omitted completely. As I ate the dish, I also added more soy sauce and topped it all with some red pepper flakes.
I wouldn't call the recipe a total winner but the flavor and recipes can be varied to liking. I think this may have been my first time making bok choy! The sesame seeds on top were also nice; I'm glad I actually did buy them.
And last night, I made V'con's Broccoli Polenta. I found this a little bland too. I never had much of a taste for salt, but really! I did use low-sodium vegetable broth but I don't think a recipe should depend on something like that. I'm also a little stunned that there were no herbs or spices whatsoever in the recipe to even complement the subtle broccoli and polenta. No garlic, Isa? Nutritional yeast would also have helped. Isn't polenta usually a little cheesy? When I ate mine, I topped it with hot sauce.
Other than that, I did enjoy making the recipe - It gets hectic as soon as you pour the cornmeal into the broth and it starts bubbling and popping all over the stove but that is just excitement. This recipe ALSO allowed me to use my broiler for the first time! I think I've previously just high-temperature baked polenta. Look how nice and crispy they got.
This recipe I would definitely try again, tweaking a few things here and there. Polenta is also one of those recipes that can have so many variations, and it's easy to make.
One more Veganomicon recipe to go, and G picked it out this time so maybe he'll finally enjoy something I make.