Friday, February 15, 2008
Ok, so in my last post I talked about how long it often takes me to try recipes, right? Well I take it back- today I bring you a case of a recipe that looked too good to delay making. And I am so glad we got to eat this!
Tofu Mom posted her recipe for tofu fish on her blog, and I made it and ate it on Wednesday. I needed a quick lunch because I was running off to class, and realized that I had all the ingredients called for, with a few exceptions. I replaced the almonds with an almond/pine nut/pepita mixture from Trader Joe's, used furikake (a mixture of nori strips, sesame seeds, salt, and sugar) instead of the kelp granules, oat bran and flax meal instead of wheat germ, panko (Japanese breadcrumbs) instead of cornflakes, and lime instead of lemon. These changes did not make any real difference to the awesomeness of this recipe, though! These tofu fish fillets were a breeze to whip up (adding lemon/lime juice to the soymilk is ingenious, because in addition to adding flavor, the acid thickens up the soymilk, thus making it coat the tofu very well, key for breading) and fry in the cast iron skillet. We ate these with some rice and a side salad- so tasty! Trust me, make these as soon as you can, you don't want to wait on this one!
Yesterday was Valentine's Day, and Daiku and I celebrated by giving our love to ducks. Specifically, ducks whose tortured lives are given to the production of fois gras. These poor ducks are overfed by having metal rods shoved down their throats, to the extent that their livers expand under the weight of too much food. These diseased livers are the delicacy known as fois gras - 900 calories (per 1/2 cup serving) of cruelty. Fois gras is so beyond the realm of comprehension- and many people agree. Its production and sale are banned in several countries (including many that border France, where it originated), the state of California, and several cities including Chicago. In addition, many more cities are currently considering banning it, including Philadelphia and New York.
The Syracuse Animal Rights Organization decided to picket L'Adour, the only restaurant in Syracuse that still serves fois gras. Hundreds of restaurants, including ones run by celebrity chef Wolfgang Puck have signed a pledge to stop serving fois gras, and we want L'Adour to follow suit.
Won't you consider writing L'Adour and letting them know your feelings about fois gras, the cruelty inherent in its production, and the folly of its consumption? You don't have to be vegetarian to be repulsed by this kind of culinary ignorance.
Attn: Yann Guigné and Alexia Falcone, chefs
110 Montgomery St
Syracuse, NY 13202