Cooking is far more fun than raking leaves. To that I can mightily attest. I raked and bagged leaves in the backyard at the House of Science for a few hours yesterday and then couldn't wait to get back into the kitchen again. Yes, it's true, I prefer domestic tasks to yard work. Feminism, it's all about choice, ladies. Give me some laundry to do and a meal to make and I will happily putter through those tasks, but after an hour of raking I was walking around muttering obscenities with a little black cloud of grouch hovering over my head.
In fact, I have been so enthralled with new recipes lately, I woke up this morning thinking about fake eggs. Would it be possible, I wondered, to create something out of tofu that looked exactly like a fried egg?
No. No it would not.
I had this vision of how I could fry blobs of blended silken tofu into egg-like shapes, and then fry smaller blobs- turned yellow by turmeric- to look like yolks. Trust me, it made sense during the early hours of the morning.
What I was trying to create was a recipe from the book 200 Veggie Feasts by Louise Pickford. The Mother of Science sent it to me this past Christmas and I love it because each recipe has a really good photo accompanying it. The recipe in the book has a cooked egg on top of a bed of hashbrowns. It looked delicious. However, given that my original tofu-egg plan resulted in nothing more than a sputtering, hissing, greasy disaster, I knew I'd have to recreate it in a slightly less visually faithful manner.
Fake Eggs and Real Potatoes
4 medium potatoes, grated
1 medium onion, sliced thin
1 tsp rosemary
1 tsp each salt and pepper
sunflower oil for frying
After grating potatoes, dry them with a clean tea towel to get the moisture out. Then mix in the onions, rosemary, and salt and pepper.
Heat a few tablespoons of oil in a frying pan over medium high heat. Drop a handful of potato mixture into the oil and press it down with the back of your spatula so it all fuses together in a nice little puck. Flip it after a few minutes and cook until both sides are brown and crispy.
Now you can put them in the oven on a cookie sheet at 300 degrees to bake a bit more while you're cooking the "eggs".
1 package of firm silken tofu
1 tsp turmeric
1 glove of garlic, minced
1/2 cup chickpea flour
1 tbsp olive oil
Put all the ingredients into a food processor or blender and mix until it becomes a smooth batter.
In the same greasy frying pan that you used for the potatoes, cook pancake sized blobs of batter, flipping after a few minutes.
Serve the "egg" layer over top of the potato layer and garnish with parsley and, if you like, hot sauce.
-The Man of Science wanted me to mention that he really liked this meal. We discussed having some kind of symbol that I can attach to these blog posts to indicate that they are extra delicious by his standards.
-I have no more notes tonight. It has been a long weird day due to electricity issues at the House of Science that led to me having to take all three dogs to my apartment which is fine, but not very interesting after I've watched one movie, one episode of the Amazing Race, packed up ten boxes of books for my impending move, and listened to two Dan Savage podcasts. I'm so ready to go to bed. And not in the sexy way.