AUGUST 3 - PHILADELPHIA - Korean Chile-Garlic Tofu Stir Fry

I'll start by saying that this was a recipe I made up on a whim the other night. So you may wonder why my pictures don't match the recipe. Ok, ya got me: since this was the first time I made this, I learned that I should have done the frying another order. So really you should disregard my photos, but you do get to see the chopped pieces and browning that I'm talking about, so I find that they are helpful (and ultimately why I chose to publish).

KOREAN CHILE-GARLIC TOFU STIR FRY

serves 4

2 scallions, sliced into rings on a bias

1/3-1/2 cup soy sauce (I used Tamari)

2 tablespoons dry white wine

1 tbsp ginger, chopped

2 cloves garlic, chopped

2 tbsp agave nectar

1 tbsp toasted sesame oil

1 tsp Korean crushed pepper flakes

8-10 oz tofu, cut crosswise into 1/2" thick pieces, then on a diagonal to create tofu triangles

Whisk together all of the ingredients )except for the tofu) in a medium sized bowl. Set aside.

Heat a large nonstick skillet over medium high heat. When it's nice and hot, add the tofu all around the pan (do not overlap pieces) and press down with a spatula to push all of the liquid out. When the smoke stops and the bottoms turn light brown, flip the tofu and repeat. When the other side is just as dry, add the tofu to the marinade. Refrigerate at least 30 minutes, or until ready to cook the stir fry.

2-4 tablespoons coconut oil (or any healthy lipid)

4 scallions, sliced into rings on a bias, 2 tablespoons reserved for garnish

1 red bell pepper, julienned

1 large carrot , julienned

2 cloves garlic, minced

1/2 head Napa cabbage, sliced crosswise into ribbons

3/4 cup green beans, chopped into 1" pieces

3/4 cup sugar snap peas

1 tsp cornstarch, dissolved in 1 tsp water, optional

basil, julienned for garnish

chopped honey roasted peanuts, for garnish

Heat the oil in a large non stick pan or wok over medium high heat. Add the tofu, shaking to remove excess marinade, directly to the skillet. Cook 2-4 per side, until well browned. Move to a plate and set aside.

If necessary, put a bit more oil in the pan, and add the scallions, bell peppers, and carrots. Cook 5-10 minutes, or until vegetables begin to soften.

Add the napa cabbage, green beans, and sugar snap peas. Cook another 5 minutes, or until vegetables are spotted brown.

Add the reserved marinade and cornstarch mixture (again, optional).

Cook until mixture thickens, about 2 minutes.

Serve with steamed rice and topped with chopped basil, reserved scallions, and honey roasted peanuts. I also put some sweet chile garlic sauce at the table... being the hot sauce lovers that we are, we expectedly added some of that for extra sweet heat.

MT JULIET, TN - Back to cooking - INDIAN VEGETABLE STEW

As many of you know, whenever I go down to Casa Belew, I try to cook as many meals as possible. I've developed a few standards (which I've featured on this blog): hummus, pita toasts, vegetable curry, some sort of mexican feast, pan-roasted chicken... But this time, I wanted to use some of those ideas and lighten them up. See, we had each lost a bit of weight on this last tour, and I wanted to help us keep the ball rolling.

On the first night, I decided to tackle one our favorites: Vegetable Curry. Now I know what you're thinking: vegetables - must be healthy, right? Well most Indian recipes call for a drastic overcooking of this fabulous food group, which in turn, drains them of a lot of their nutritional value (hence the popularity of raw diets). They also usually call for a good amount of ghee (clairified butter) or oil, and then are finished with cream or coconut milk (which is a "good fat" but still a fat, nonetheless).

My solution? I decided to cut the fat (by reducing the amount of oil and coconut milk) and the cooking time, so that the vegetables were more "crisp-tender" and therefore more nourishing. I also made it more of a soup-y stew (aka more seasoning and more water) so that it would be more filling for a lesser amount of calories - and money!

INDIAN VEGETABLE STEW
serves 6-8

Curry Paste
2 tbsp mild curry powder
1 tsp cumin
1 tsp cardamom
1 tsp garam masala
3 cloves garlic, minced or pressed (1 tbsp)
1 tbsp ginger, grated
1 tbsp tomato paste
1 tbsp vegetable oil
2 serrano chiles, minced (you can use less, but I like my curries to have some kick)
1 tbsp agave nectar

Toast the spices in a large stockpot over high heat for about a minute, until they darken slightly and the kitchen fills with their aroma.
Transfer to a small or medium sized bowl (or better yet, a mortar and pestle) and add the remaining ingredients until it forms a nice, thick paste.
Set aside (if making the curry immediately), or refrigerate until ready to use.

The Stew
2-3 tbsp oil
3-4 leeks (or 2 onions), chopped into 3/4" pieces (or if using onion, diced fine)
2 cups (1 1/2-2 lbs) red bliss potatoes, skin-on, and diced into 3/4" pieces
Curry Paste (recipe above)
1 small head (or 1/2 large head) of broccoli (or cauliflower), florets chopped
1 1/2 cups pureed tomatoes (preferably fresh, but if using canned, use organic diced tomatoes and puree in a blender or food processor)
2-3 cups water
salt to taste
2 cups chickpeas (cooked fresh al dente or from a can - again,if using canned, try to use organic and rinse well)
1 cup frozen peas
1/4-1/2 cup light coconut milk
fresh lime wedges and cilantro

In the same large stockpot, heat the oil over medium-high heat. Add the leeks and potatoes and cook 10 minutes, or until they start to brown (or caramelize).
Add the curry paste, and stir well (with a non-metal spoon) for about a minute.
Add in the broccoli florets and move them around, ensuring to coat them with the delicious (and now very fragrant) curry paste (about a minute).
Add the tomatoes, 2 cups water, and salt (I recommend starting with a 1/2 tsp). Scrape the bottom of the pot with your spoon, to agitate and release all of that yummy frond (residual flavor left from the caramelized vegetables).
Add in the chickpeas and frozen peas.
Bring the mixture to a boil (covered - you'll hear it start to bubble) and reduce the heat to medium.
Cook for about 10-15 minutes - until the vegetables are just cooked through.
Add in the coconut milk and cook for another 2 minutes.
Taste for seasoning and adjust thickness by adding more water, if necessary.
To serve: Ladle into bowls and sprinkle with chopped cilantro. Squeeze a lime wedge over each one and serve with more cilantro and lime on the side (I like lots extra).

I served this with a curried red pepper salad (just use my recipe for lemon agave vinaigrette, and substitute lime for lemon and add 1 tsp curry powder) and faux naan (aka warmed multigrain pita drizzled with melted garlic butter - sorry, couldn't resist there!)

July 25 - MT JULIET, TN - An unrelated rant about female bassists

I apologize to my foodie fans at this point, but I just wanna put this out there, since it's been on my mind lately...

I picked up the bass guitar when I was 11 years old because, yeah, the one my guitar-collecting Dad happened to own had four strings (but it was also fretless... and a long scale Gibson Ribber... but that's besides the point). I wanted badly to play music with my drumming brother, because I felt we were moving apart at that age: he was my best friend, and I didn't want to lose him. I had tried to play guitar, but the closeness of the strings and idea of chords and solos didn't appeal to this shy little girl. Of course adults questioned my decision making, "Julie, isn't that instrument going to be hard for you? Aren't your hands too small?" I shrugged, and never even doubted my thought process for a moment: I had no desire to be in the spot light. I just wanted to have common ground with Eric again, and I thought that picking up the bass would be the best way to make that happen.

Over time, my competitive streak broke through. My Dad taught me Cream songs like "Politician" and "Sunshine of Your Love." He also tried to influence me by putting on Stanley Clarke vinyls (to which I'd sob and sake my head, thinking his lines were impossible to ever play). Eventually though, my competitive streak broke through, and I thought "Why can't I learn this stuff? Why can't I just practice and become just as good at bass as my brother was at drums?" I never saw boundaries - no differences in approaching the bass as a girl. If anything, I wanted to be the best as I could be - female or male. And that's not to imply that I think I'm the best by any stretch - but I'm always working harder...

Anyway, I just don't appreciate hearing things like "Yeah, she's good... for a girl." And that's not to say that I receive these sentiments personally... well, ok, I used to... and why is that whenever I tell someone I play an instrument that they also ask if I sing? I just like to think that listeners don't even consider gender when they hear ANYONE play. Perhaps it's a Utopian idea, but for now the prejudice undeniably exists, and it sucks. If a player is good, then he/she is flat out GOOD. Adrian Belew is an amazing guitar player. Eric Slick is an amazing drummer. Perhaps it is harder for them as men to make a mark in the Music Business, but maybe it isn't, since it is so male-dominated, it's almost expected.

So I guess my point is this: women should not have "the fear." Who says you can't shred, slap, tap, loop...? The guys? Really, we have to put the slimy he-men to rest and prove that we are capable of rocking (in many ways... including the kitchen) - but just don't get better than I am, because as said, I am competitive and might have to kill you...

Thank you, and good night!

PS - The ABPT's album is available now at StoreBelew... there's a sample of the title track available at http://www.reverbnation.com/adrianbelewpowertrio

MT JULIET, TN - Cooking at Casa Belew - Pt:1: Hummus and Salad Dressing

Cooking at the Belews is always fun, albeit a challenge. I get spoiled by all the awesome pro-local locally located markets in Philly, so I have to make due with whatever is at the Mt Juliet Publix when I'm there. Luckily, Publix is a great chain, and the staff is always friendly and willing to help me find my "wacky" and "exotic" ingredients. Without that food store, I really don't know how I'd cook in the small Tennessee suburb, as I think fresh, high quality ingredients are almost more important than the skill of the chef (as long as he/she knows what to do with them). They're like a boutique intrument in that way - Adrian always killed it with his Fender Strat, but the Parker Fly allows him to do so much more...

On my first night there, I decided to cook (or rather chop up) a nice big salad for supper, as I trusted the Publix produce enough to eat raw, and it was just going to be Martha and I at the dinner table (since Adrian was still out in California mixing and mastering "e" with Gary Platt).

Mixed Green Salad with Sliced strawberries, Scallions, Lemon-Agave Vinaigrette topped with Goat Cheese and Walnut Crostini

1 crusty baguette
2 oz goat cheese, softened
2 oz cream cheese, softened
1 tsp fresh thyme, chopped
1 tsp lemon zest
1/4-1/2 cup chopped walnuts, toasted in a dry skillet for a few minutes
1 6-7 oz bag of greens/lettuce of your choice (I used Arugula)
8-10 strawberries, hulled and sliced
3-4 scallions, chopped
couple tablespoons Lemon-Agave Vinaigrette (see March 24th post, and add a little more agave to play off the gami-ness of the goat cheese

Prepare crostini: Slice 4-6 1/2" thick pieces from the baguette and toast until light brown.
Meanwhile, stir together goat cheese, cream cheese, thyme, and zest. Season with a little salt and pepper.
Genlty toss greens, strawberries, and scallions with dressing.
Spread the goat cheese mixture across warm crostini and top with chopped walnuts, pressing in so that they adhere.
Place crostini atop salads, sprinkle with any additional nuts, and serve with a peppermill, a nice bottle of wine, and the rest of the good, crusty bread - with some softened butter or olive oil, of course!

I also made some hummus the next morning for our weekly lunches...

One of our favorite places to eat while on tour is Kassab's in Pittsburgh. Their hummus is so creamy and dreamy, I just had to find a recipe like it so I could make it at home.

Pittsburgh-style Hummus

1 cup dried chickpeas, rinsed and picked through
1/4 tsp baking soda
1/2 onion, peeled but otherwise left intact
6 cloves garlic, 3 whole, 3 minced or grated with a microplane
1 tsp cumin
1 tsp salt
6 tablespoons lemon juice
3/4 cup tahini, well stirred
6 tablespoons extra virgin olive oil
2 tablespoons fresh herbs (parsely, basil, mint, or cilantro all work wonders)

Prepare the beans: Soak chickpeas at least 8 hours (or overnight) in enough water to cover by one inch.
Drain and place in a medium to large pot with baking soda, onion, whole garlic cloves and 6-7 cups water. Bring to a boil, then simmer with the lid slightly ajar until beans are soft (45-60 minutes). Drain, but reserve about a 1/2 cup of the cooking liquid.

Place all but a 4 tablespoons of the chickpeas in a food processor or blender with the boiled aromatics, minced garlic, cumin, salt, lemon juice, and a bit of the cooking liquid.
Process until a chunky paste forms.
Whisk together tahini and 4 tablespoons olive oil a pourable container, like a measuring cup.
With the machine running, slowly drizzle in the mixture through the feed tube until it's all incorporated.
The hummus should be nice and creamy, but if not, just add a little more water and blend until it is.
To serve: garnish with reserved chickpeas, chopped herbs, and remaining two tablespoons olive oil.

June 1 - NASHVILLE - My midyear resolution is...

... to post more!  Sorry to my readers - apparently it's hard to maintain a blog.

I'll be in Nashville all week experimenting in Ade's kitchen and listening to the "e" final mixes, so I should have plenty of material to inspire some entries!

March 23 - PHILADELPHIA - More fun with Wonton Wrappers plus Zucchini Muffins

So as many of you have been re-directed from my Mom's blog, I report here to post the recipes from Monday night's dinner with the fam.

First up:

Arugula Salad with Marinated Artichokes, Curried Olives, and Toasted Walnuts in a Lemon-Agave Vinaigrette

serves 6 plus leftover artichoke hearts

1/4 cup olive oil

5 cloves garlic, peeled and left whole

14 oz can artichoke hearts, drained, rinsed and halved

Pinch (or 2 or 3) of red pepper flakes

A hearty pinch of dried oregano, rubbed between fingers to release essential oils

A few strips of lemon zest, removed with a vegetable peeler

Salt and pepper, to taste

Purchased curried olives (from your favorite olive bar)

8-9 oz Arugula (or other crisp-tender lettuce, such as spinach)

1/2 cup walnuts, toasted in a dry skillet over medium heat for 2-5 minutes

Lemon agave vinaigrette (recipe follows)

Heat a small saucepan or skillet over medium heat, and add olive oil.  When the oil starts to shimmer and slide around the pan easily, add the garlic and red pepper flakes.  When the garlic starts to turn pale brown, turn off the heat and add the lemon zest, oregano, salt, and pepper. 

Place the artichoke hearts in a mason jar or medium sized bowl and pour pan-roasted garlic mixture over.  Toss to combine.  Bring to room temperature and refrigerate a few hours (and up to a couple days) to blend flavors.

When ready to serve, in a salad bowl add 1/2 - 3/4 batch of the marinated artichokes to the dressing, followed by olives and arugula.  Sprinkle walnuts over the top and toss to combine.  Serve immediately.

Lemon-Agave Vinaigrette

1 medium shallot, minced

Juice of one lemon (or more if it's stingy)

3 tablespoons white wine vinegar

1 tablespoon dijon mustard

Salt and pepper, to taste

2 tablespoons (or more) agave syrup, to taste*

4-6 tablespoons high quality extra virgin olive oil

Combine shallot, lemon, and vinegar in your salad serving bowl and let stand 5-10 minutes.  This "cooks" the shallot perfumes the acidic components.  Add salt, pepper, mustard and agave, stirring to combine.  Making sure that your bowl is stable and won't slide around, slowly drizzle olive oil into the mixture and whisk rapidly with your other hand.  Stop adding the oil once the dressing has thickened and reached your desired consistency.  Adjust seasoning as necessary.

*If agave syrup is not easily attained, honey may be substituted, but keep in my mind that you'll have to use more (as agave is intrinsically sweeter).

Next: 

Roasted Corn, Shallot, Mascarpone, and Cashew Agnolotti

with Blood Orange-Parmesan Broth and Shaved Beemster

serves 8-10 as a light main course

4 tablespoons butter

1 lb shallots, peeled and halved

2 tablespoons sugar

2 tablespoons white wine vinegar

1/2 tsp salt

freshly ground black pepper, to taste

8-10 oz frozen corn kernels, defrosted

4-6 oz mascarpone cheese

1/4 cup parmesan, grated

2 tablespoons fresh tarragon leaves

1/2 cup toasted cashews

48 wonton wrappers

Blood-Orange Parmesan Broth (recipe follows)

roasted, lightly salted cashews (optional; for garnish)

1/2 cup shaved Beemster (or other aged Gouda - Parmesan can also be used)

Preheat the oven to 400°F.

In a large, straight-sided, oven proof skillet, melt the butter over medium heat.  Add the shallots, and sugar, stirring to coat.  After 5 minutes, add the corn.  Cook 5 minutes longer, then add the vinegar, salt and pepper, again stirring to coat the veggies.  Throw the pan into the oven and cook for about 20-30 minutes, until the shallots are tender.

Place 3/4 of this mixture into the food processor and add cheeses, herbs and cashews.  Reserve the rest for the sauce.  Pulse until well combined.  *Note that the recipe doesn't call for it, but I threw in some arugula that I feared would go bad before I had the time to eat it. 

Place 1 teaspoon mixture into each wonton wrapper and shape as I did in my previous ravioli/agnolotti recipe.

Refrigerate at least one hour and boil 2-4 minutes in pot of salted water or freeze until ready to cook.

Serve with Blood-Orange Parmesan Broth and top with a sprinkling of cashews and shaved Beemster.  *I highly recommend using Beemster, a 2-year aged Gouda with notes of caramel which I find reflects the sweetness of the Agnolotti beautifully.

Blood Orange-Parmesan Broth

*Truth be told, I had some leftover blood orange compound butter from some Cod en Papilotte I made the week prior, so really, you could use regular butter and avoid making what would result in a terribly fussy recipe.  I should note, however, that the blood orange zest really brightened the dish, elevating to something really special.

2x3 inch piece of rind from a wedge of Parmigiano-Reggiano

3 cups vegetable broth

1 cup Riesling, or other white wine

2 cloves garlic, peeled and left whole 

Reserved roasted corn shallot mixture, or 1/4 cup carmelized onions + 1/4 cup corn kernels

1 recipe Blood orange compound butter, diced and chilled

Bring rind, vegetable broth, wine, and garlic to a boil in a saucepan over medium-high heat.  Turn back heat and a simmer on medium-low, uncovered, until reduced by half  (about 2 cups).  Set aside until ready to serve.

Bring a large pot of water to a boil.  Heat reserved corn/shallot mixture in a saucepan or skillet over medium heat.  Add strained parmesan broth and bring to a gentle boil.  Add the agnolotti and a large pinch of salt to the large pot of boiling water.  Meanwhile, slowly add the diced compound butter to the sauce, whisking with the other hand to emulsify.  After all of the butter is added, keep warm over a low heat and pour sauce over cooked agnolotti.  Garnish with cashews and Beemster, as Agnolotti recipe dictates.

Blood Orange Compound Butter

*This recipe can easily be doubled for use in other dishes or even just to smear on some good bread.

4 tablespoons room-temperature butter

1 tsp blood orange zest

1/2 tsp lemon zest

2 cloves garlic, minced or pressed

1/4 tsp salt

a couple turns of freshly ground black pepper

1 tsp fresh tarragon or basil (or really, whatever herbs you have on hand), chopped

Combine all ingredients in a small bowl and refrigerate until ready to use.

Healthier Zucchini Bread Muffins

far from diet food, but made a little more guilt-free, this recipe makes 12-14 muffins

3 cups grated zucchini

1 stick butter, melted

1/3 cup unsweetened applesauce

2/3 cup sugar

1/3 cup agave syrup

2 eggs, beaten

2 tsp vanilla extract

2 tsp baking soda

pinch salt

3 1/4 cups flour

2 tsp cinnamon

1 cup toasted walnuts

raw sugar for sprinkling over the top, optional

Adjust rack to middle of oven and preheat to 350°F.

In a large bowl, combine the sugar, agave, eggs, and vanilla.

Mix in the zucchini, butter, and applesauce.

In a separate bowl, combine salt, baking soda, cinnamon, and 3 cups flour.

Slowly add the dry ingredients, stirring with a wooden spoon or spatula.

Toss walnuts with 1/4 cup flour and stir into batter. 

*This prevents them from sinking to the bottom of each muffin.

Add the batter into buttered muffin pans and top each with a sprinkling of raw sugar.

Bake 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

February 15 - NASHVILLE - Victor-e Dinner

That's the photo I snapped after we burned a CD of our first rough mix (which is comprised just of the basic tracks - mostly live - recorded over the six-day period). Notice the blacked out Max-ll and the celebratory beer.

After the photo op, I pivoted on my heels 180 degrees (to the stove) and immediately started making a triumphant curry - Chicken Tikka Masala and Vegan Vegetable Masala accompanied by Basmati Rice and...

Apple Walnut Chutney:





The Vegetable Curry:

In a dry pot or pan, toast the Spice Blend (mine is a super secret mix of Coriander, Cumin, Cardamom, and other spices):



Make a paste with this and minced aromatics (Garlic, Ginger, Chiles, and Tomato Paste):



In the same large pot heat oil over medium high heat. Add 2 cups each diced onions and potatoes:



After 10 minutes (or nicely browned), add the paste. Saute for about a minute - your nostrils should be filled with the lovely smells of your favorite curry house. Add 1/2 head of chopped cauliflower and toss to coat. Cook 2 minutes further, then add 2 cups pureed tomatoes, salt and 1 1/2 cups water.:



Scrape the bottom of pan to release the frond (all of the delectable browned bits). Cover, reduce heat to medium and cook 10-15 minutes, or until the veggies are tender.

Add 8 oz frozen peas, a 15 oz can of chickpeas (drained and rinsed) and 1/4 -1/2 cup coconut milk (as needed to create desired consistency). Taste and add salt if necessary. Squeeze over some lime juice, add some chopped cilantro, and voila: Vegan Vegetable Curry:



Now for the carnivores: Chicken Tikka Masala (recipe developed from Cook's Illustrated, so I'm not posting exact measurements or all of the ingredients):

Marinate some chicken breast in the seasoned yogurt mixture for 30-60 minutes:



Meanwhile make (or in my case, re-heat masala sauce - I made it the night before to give the flavors a chance to marry). Place on a broiler pan, broil on high for 5-9 minutes, flip and broil another 5-9 minutes, or until spotted borwn and cooked through:





Let rest 5 minutes, and chop into bite sized pieces:



Add to sauce, and serve immediately. Here you see it plated family style: The Chicken's on the left, veggies on the right, some steamed basmati rice in the middle:



Topped with Apple Chutney, washed down with ice cold beer and strawberry-cardamom lassis - it was enjoyed immensely!









I even caught Ade going back for thirds:



Adrian is left now to record any overdubs, and mix with Saul sans us Slicks.

Namaste.