Wednesday, August 4, 2010

Ms. Jenny and The Springtime Stew Stumper

It was a cold and lonely night when I logged into my blogger account. My senses were dulled by one too many pomegranate martini, but even so I noticed that something was amiss. An unfinished entry dated March 8, 2009 stared me in the face. I blinked. I rubbed my eyes. I drank a pot of coffee to sober up, but that post was still there, like an uninvited guest who couldn't take the hint that it was time to scram. I stumbled to bed, tired but jittery from caffeine, and fell into a fitful sleep.

The next morning I woke up hoping I had dreamed the whole thing, but as I waited for my computer to boot up, I became certain it was all too real. Sure enough, the post was still there. Three pictures and the title 'Spring and Stew'. No notes. No recipe. I closed my eyes and searched my memory...yes...there it was. I did make this stew. I remember the smell of spring in the air. The flowers were starting to bloom, and the weather was beginning to turn warm. I remember the smell of onions, the texture of brown rice, the sharp aroma of fresh parsley, the sweet tang of balsamic vinegar. I remember...

Okay, done with the blog noir. But seriously, I don't remember starting this post. I do remember making this dish, but the specifics are a mystery. I distinctly remember using my pressure cooker, but it appears that I seared the tofu. I see potatoes, carrots, onions, and what may or may not be celery. I also associate balsamic vinegar with this meal. Judging from photographic evidence there was brown rice and a fair amount of parsley involved. When winging it I usually use some dried rosemary and thyme. There's probably garlic, because I love it.

So here's what I'm thinking...

Springtime Potofu Stew (potato+tofu=potofu, duh)

Heat some olive oil in pressure cooker.
Add tofu cut into triangles and some Braggs or salt.
Sear tofu on both sides. Add a bit of balsamic vinegar to tofu.
Add diced onion, celery, and carrot, along with some dried thyme and rosemary.
Saute along with tofu for a couple minutes. Add diced garlic.
Add some chopped potato. (it appears I used red skinned potatoes)
Add some water, attach lid to pressure cooker and bring to full pressure.
Lower heat and use common pressure cooker sense. Cook a bit.
Release pressure and remove lid. Add lots of chopped fresh parsley.
Taste for salt and overall deliciousness. Add whatever is lacking.
Perhaps a drop of Tabasco?
Serve with brown rice.

I will now consider the Springtime-Stew-Stumper solved.