Showing posts with label Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread. Show all posts
Showing posts with label Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread. Show all posts

Wednesday, September 26, 2012

History Quilter Podcast Episode 32 Today's History

Hello Wednesday - it's already Wednesday?

It has been over a month since I recorded a podcast but thankfully this past Saturday I had the afternoon (mostly) to myself and took the opportunity to pull out my microphone and talk.  If you are a listener you will  hear me speak of how I usually start the recording process approximately 5-10 times before the right one "sticks"...what I mean is I'll start talking and maybe 10 seconds, 30 seconds or even 6 minutes in, I'll come to a point where I think, "this stinks - time to start again".  Did not do that this past Saturday - this episode is a one time through recording.  Felt great too.

So, my latest episode of The History Quilter Podcast Episode 32 where I talk about "Today's History" is now available on Podbean, iTunes and Stitcher Radio.  No time for quilting history research for this episode - it is an episode of what was going on in my life, on that day.

iPhone Podcast Listeners:
If you are an iPhone user and either have the iPhone 5 or have upgraded your iOS on your iPhone 4 to 6.0 then you will either see (or may have to download from the App Store) a new Podcast App (FREE) where you can collect all of the podcasts you listen too without having to go into the Music App and search around.  You can also subscribe to podcasts directly from your iPhone.  A great new feature - now if they would only bring back Google Maps. Go here to learn more about the Podcasts App.

I talked about how well the Tofu-and-Vegetable Tacos with Eggplant Ancho Spread turned out. Go here to see my photos.
I also talked about making Mortadella, Egg and Brioche Sandwiches from the Saturday/Sunday September 21, 2012 edition of The Wall Street Journal.  I'll be making these soon.
James Ransom for The Wall Street Journal, Food Styling by Karen Evans, Prop Styling by Kaitlyn DuRos
I also talked about making Roasted Acorn Squash Salad with Warm Goat Cheese Rounds from Foster's Market.  I've got an Acorn Squash waiting for this recipe sitting on my kitchen counter.
photo by Quentin Bacon

Time to get back to schoolwork.  Thanks for sticking with me during the "dry periods".  I'm looking forward to getting re-acquainted with my sewing machine on Friday.

Have a great Wednesday,

Tuesday, September 4, 2012

T@tTable: Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread

On my last podcast I talked about recipes that I had pulled out of various magazines to try.  Recipe hunting can be hit or miss and I've found that I run about 50% with ones that I pull out of magazines.  Sometimes they look and sound so good but for some reason do not translate into great food on the table.  Last night my gamble paid off as dinner was delicious.  

I made Tofu-Vegetable Tacos with Eggplant-Ancho Spread from Alyssa Gorelick in the June 2012 issue of Food and Wine Magazine.  

Tofu-Vegetable Tacos with Eggplant-Ancho Spread 
Now I like tofu...I really do.  This recipe intrigued me as the tofu is barbecued right along side the zucchini, peppers, onions and tomatoes.  Barbecued tofu?  I thought it would fall apart on the grill but it did not.  I did follow the directions by squeezing out all of the water via sandwiching between plates (with more plates on top) which allowed the tofu to solidify more.   The eggplant-ancho spread was something I had never tried before either - a great mix of flavors which worked perfectly with the barbecued vegetables and tofu.  

It was a hit and the recipe has gone in the permanent file of my cookbook binder.  

I'm linking up with Debbie over at her Tuesday at the Table feature.  You must visit to see the Cheeseburger Stuffed Bomb she is featuring today....I'll be picking jalapenos in my garden this weekend! 

Have a great rest of your Tuesday,