Then one day you look at your partner with fresh eyes. You remember why it is you clicked in the first place. And your interest is renewed. Love is a beautiful thing.
I love my Cuisinart. Both of them, actually.
My big one had been relegated to nothing more than a dough mixer. For pizza at that. And the Mini-Prep, heck, it hadn't been plugged in for over a year. Then the Korean Pancakes happened. Julienne my carrots and I'll bend over backwards for you. Prune puree for carrot cupcakes? Pull out the Mini-Prep. Now it seems we're invincible as a team. I'm glad they didn't give up on me just because they were under appreciated. They knew I'd be back someday.
And so I will share with you a delightful sauce I whipped up for dipping my tofu (already fried! A Chinese market treasure). It's my tweaked version of a recipe from This Can't Be Tofu! (I bet you can guess what I added)
Sweet-and-Spicy Dipping SauceThis was a really lovely sauce. I think it would be great on chicken or fish. Oooh, asparagus! And broccoli! I wouldn't say the possibilities are limitless, but I'm certainly open to suggestions.
1/3 c. rice wine vinegar
1/4 c. sugar
1/2 t. salt
1 t. grated fresh ginger
1 t. red pepper flakes
2 scallions (greens & whites) thinly sliced
1 T. minced cilantro
3 T. roasted peanuts, finely chopped (a perfect job for a Mini-Prep)
Combine vinegar, sugar and salt in a saucepan and simmer until bubbles appear all over the surface. Add ginger and continue simmering until slightly syrupy (about 10 minutes). Remove from heat and add remaining ingredients. Makes about 1/2 cup.