Saturday, September 20, 2008

Reunited. And It Feels So Good.

When a partnership is new, it's easy to appreciate all of the positive attributes of the other party. Excitement and new possibilities abound as the relationship grows. But as time wears on, that presence becomes commonplace and it's easy to forget about the very reasons you embarked on the journey in the first place.

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 Sauce
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.
This 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.

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