Time for Dinner!

Growing up, dinner time was always a high point of the day, something to look forward to and savour.  That Grandma and my mother were good cooks, no doubt helped a lot.  Everyone sat down at the table together and the tv was off.  I still look forward to dinner time every day.

Tonight it's: Escarole, Brussels Sprouts and Fried Tofu Slabs

I'm going to saute the escarole.  Wash it and tear into smaller pieces.  Smash a couple of cloves of garlic with the flat edge of the knife and the palm of the hand.  Put the garlic and some olive oil( about 2 tablespoons) and salt into the pan.  Put the washed escarole on top, salt it, cover and cook over a low flame.  The escarole will take about 20 minutes to cook, but it must be checked from time to time.  When the escarole cooks down, the garlic begins to caramelize and so the escarole needs to be turned.  When it's done, the escarole will be nice and soft.

Wash and cut the sprouts in half.  Smash a couple of cloves of garlic and put into a pot with some olive oil and salt.  Brown the garlic and oil and add the spouts and a little water, ( about 1/4 cup ), salt, cover and cook over a low flame.  The sprouts are done when you can push a knife through  easily.  Do not over cook them.  It only takes a few minutes.  Be gentle.  They will be succulent. 

I don't bother cooking fried tofu in anything but a caste iron pan.  I've learned through experience that the tofu will be an oily mess if I use a regular fry pan.  So keeping that in mind...  Slice a cube of FIRM tofu into slabs about 1/4" thick.  Cover the bottom of the pan with cooking oil ( I use corn or peanut ) and place the slabs in the pan.  Cook over medium heat.  Do not turn the slabs until they turn easily and do not stick.  If they are sticking, wait and let them cook longer.  When ready, turn and let them cook on the other side.  They will be golden and crisp when done.  Close the flame and when the oil stops frying, sprinkle the slabs with tamari or soy sauce.  mmmmmmmmmm enjoy!