pecan crusted tofu

a few days ago kris mentioned that one of the few things he misses about eating meat is a pecan crusted chicken sandwich that he got from some (no longer in existence) place in boston. it was perfect timing as we had just recently made a miso-tahini breaded tofu that i thought needed a little something extra. pecans to the rescue! we put the tofu on sandwiches (cause that was half the point) with this bread from smitten kitchen (which is wonderful and you should all run off and make some now). the tofu would be equally tasty on it's own or perhaps as a salad topping. i don't know if it satisfied kris's craving, but it was a success nonetheless.



pecan crusted tofu
ingredients:
miso (about 1 heaping tablespoon)
tahini (about 1 heaping tablespoon)
water
extra firm tofu, sliced into 1/2 inch(ish) slabs
pecans (maybe about a cup)
olive oil

either by hand or in a food processor, finely chop the pecans (careful not to make them too powdery, you still want some little chunks). place in a shallow bowl.

in another shallow bowl, mix together equal parts miso and tahini. add a splash of water to thin it out so it is about the consistency of mustard.

heat a pan with a thin layer of olive oil over medium heat. spread a layer of the miso-tahini mixture on one side of the tofu (i found that using a butterknife is easiest). place miso side down in the pecans, spread the other side and flip to coat.

cook on each side for a few minutes until browned. after both sides are cooked place on a baking sheet in the oven for a few minutes more to bake the tofu through a little more.

-d

raisin pecan oatmeal cookies

A very dear friend of mine is going through a rough spot, and despite being the pickiest eater I have ever encountered, he loves desserts. Especially cookies. So, because I love baking, and because what nourishes the body nourishes the soul, I decided to make him cookies last night. I flipped through a few new cookbooks, and came upon this one in the newest Barefoot Contessa book, a classic with a twist. I also need to take a moment to mention how much I love the Barefoot Contessa (aka Ina Garten). I love her show. I love the melodiously soothing tone of her voice. And I love love love her kitchen. Basically, I want to be her new best friend, and be invited over for dinner every weekend.

Now that I have expressed my super-fanatacism, I must say these cookies are DELICIOUS! They are both chewy and crunchy and bake beautifully. For most of my life, I harbored an intense dislike of raisins, and only in the past few years have I come to terms with them. I still cannot eat them straight out of the box, but enjoy them in things, like these cookies. So if you have a friend who needs some comforting, or need a little yourself, these are just perfect!



Raisin Pecan Oatmeal Cookies
from The Barefoot Contessa Back to Basics

makes 30 to 35 cookies

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temp
1 cup dark brown sugar, lightly packed (I used light brown sugar)
1 cup granulated sugar
2 extra large eggs, at room temperature
2 tsp pure vanilla extract
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
3 cups old fashioned oatmeal
1 1/2 cups raisins

Preheat oven to 350 degrees F.

Place pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop coarsely.

In the bowl of an electric mixer, beat butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With mixer on low, add eggs one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together in a medium bowl. With the mixer on low, slowly add the dry ingredients to butter mixture. Add the oats, raisins, and pecans and mix until just combined.

Using a small ice cream scoop (or a tablespoon), drop 2 inch mounds of dough onto sheet pans lined with parchment paper (ed. note: the parchment is not necessary, but makes clean up easier). Flatten dough mounds slightly. Bake for 12 to 15 minutes, until lightly browned. Transfer cookies to a baking rack and cool completely.

*before baking, I sprinkled the cookies with granulated sugar for a little extra crunch!

e