Fried Mush
This idea would never have occurred to me, but it did occur to my friend Diana Lee: Ricotta cheese has a texture that’s remarkably similar to that of cooked cornmeal. Based on that, she came up with this breakfast recipe, which she’s allowed me to reprint from her book Bread and Breakfast: Baking Low Carb […]
Fried Cheese
This is the sort of decadence I would never have considered in my low-fat days. If you miss cheese-flavored snacks, you’ve got to try this. Yield: 2 servings, each with 1 gram of carbohydrates, no fiber, and 11 grams of protein. INGREDIENTS 2 or 3 tablespoons olive or canola oil 1/2 to 3/4 cup […]
Crisp Fried Tofu
Serve this fried tofu with stir-fried vegetables or with the tomato sauce. SERVES 4 INGREDIENTS 3 tbsp. nutritional yeast 3 tbsp. flour 2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. paprika 1 lb. firm or extra-firm tofu, pressed and cut into 1/2-inch pieces 2 tbsp. olive oil INSTRUCTIONS In a small bowl, […]
PAN FRIED VEAL WITH SHALLOTS
When a farm raises cows for milk and cream, it also produces calves. In holistically and ethically managed small dairies, those calves remain with their mothers, drinking milk and eating grass, for 5 to 6 months; then they are harvested for veal. As there is support for raw, grass-fed, and ethically managed dairy farms, there […]
FRIED ZUCCHINI FLOWERS
4 Servings Preparation: 20 minutes Cooking: 5-6 minutes INGREDIENTS 12 zucchini flowers Olive oil for frying, as needed Salt Flour, as needed For the batter: 1 cup (200 ml) cold water 1 1/2 cups (200 g) pastry flour 1 large egg INSTRUCTIONS Prepare the zucchini flowers by removing the pistils, taking care not […]
FRIED RICE WITH BEAN SPROUTS AND PEAS
WHY THIS RECIPE WORKS This simple fried rice transforms a handful of basic ingredients into a restaurant worthy dish that’s faster and far tastier than takeout. Sweet baby green peas, crunchy-juicy bean sprouts, and pungent scallions add the vegetable interest here. Using chilled cooked rice is key to achieving the best texture in any fried […]
FRIED BRUSSELS SPROUTS WITH LEMON CHIVE DIPPING SAUCE
WHY THIS RECIPE WORKS Fried Brussels sprouts at restaurants can be delightfully crispy, nutty, and salty. Yet when we tried making them at home, the Brussels sprouts splattered every time they hit the hot oil. Instead, we tried submerging the sprouts in cold oil and heating the oil and the sprouts together over high heat. […]
STIR FRIED BOK CHOY WITH SOY SAUCE AND GINGER
WHY THIS RECIPE WORKS Stir-frying nicely preserves the crisp-tender texture of bok choy stalks. We sliced the bok choy heads and started the stalks first in the skillet, then added the greens later. This way, both stalks and greens ended up perfectly cooked. Be sure to add the ginger, and then the soy sauce mixture, […]
STIR-FRIED ASPARAGUS WITH SHIITAKE MUSHROOMS
WHY THIS RECIPE WORKS Asparagus, like many vegetables, is a natural candidate for stir-frying because it cooks in a flash. The intense heat beautifully caramelizes it, while the short cooking time ensures that its crisp-tender bite is preserved. Starting with a hot skillet and then stirring the asparagus only occasionally during cooking allowed the asparagus […]
JEWISH STYLE FRIED ARTICHOKES
Serves 4 to 6 TOTAL TIME: 40 minutes WHY THIS RECIPE WORKS In this classic Roman recipe, baby artichokes are pared down to their tender core and delicate inner leaves, cooked in extra virgin olive oil until crispy and browned, and then sprinkled with sea salt and served with lemon. The cooking method was the […]