Talossan Book of Cuisine

[Baron Alexandreu Davinescu]

This might have to wait for volume two, but I finally harassed my wife into providing a recipe.

Crispy Tofu and Bok Choy

Ingredients
-Extra firm tofu
-A large head of bok choy
-Glutinous rice
-Korean gochujjang
-Toasted sesame seeds
-Sesame oil
-Soy sauce
-Sugar
-Cornstarch
-Rice wine vinegar


Directions
1.  Start the rice in your rice cooker.  1 cup per person.  If you don't have a rice cooker, use the directions on the bag of rice.
2.  Preheat oven to 400 F / 204 C / 477 K.
3.  Remove the tofu from the package and pat it gently but firmly dry with a clean towel.  You want to remove as much moisture as possible, since this improves the texture.
4.  Cube the tofu into half-inch cubes.  Pat them dry again if they seem very wet.  Put into a bowl and add a half-cup of soy sauce and a half-cup of sesame oil.  Let sit and marinate for five minutes, stirring around halfway through to make sure everything gets coated.
5.  Put the tofu on a baking sheet in a single layer, spread out evenly.  If you have a silpat, use it to save yourself cleanup.  Sprinkle with a fine dusting of cornstarch.  Don't worry if you can't see any visible cornstarch after it sticks and absorbs moisture.
6.  Chuck the tofu in the oven once it's hot.  Let it bake for 20 to 30 minutes, flipping once halfway through.  Longer will make the tofu chewy, which some people like.
7.  Drink a beer.
8.  After you turn the tofu, wash the bok choy, chop it coarsely, and throw it in a skillet on a high heat.  If you have cast iron, use it.  Stir it frequently, but not continually, so that the bok choy gets some good browned bits.  It will take about five minutes or six minutes.  Keep going if you don't like it crunchy at all.
9.  Make the sauce by adding two or three tablespoons of gochujjang, a tablespoon of sugar, a splash of rice wine-vinegar, a handful of toasted sesame seeds, and a splash of sesame oil into a small bowl.  Mix it all together and add warm water until it's at a consistency you like (for me, not much).  You can make this ahead of time if you don't want to feel rushed.  This sauce has a slight spice to it, but it's mostly sweet.
10.  The rice, tofu, and bok choy should be ready pretty much at the same time.  Put the sauce in a small bowl or personal ramekins, and serve everything else in separate small piles on the plate.  The sharply contrasting colors will be pleasant to see, and the whole dish is fun to eat for everyone.  If you or your guests aren't that good with chopsticks, it is recommended to prepare the rice ahead of time and roll it into small balls to make it easier to handle; if you dip your hands in cold water after each one, the rice won't stick to you.
11.  Eat.

[Mic’haglh Autófil, O.Be]

This might have to wait for volume two, but I finally harassed my wife into providing a recipe.

Crispy Tofu and Bok Choy

Ingredients
-Extra firm tofu
-A large head of bok choy
-Glutinous rice
-Korean gochujjang
-Toasted sesame seeds
-Sesame oil
-Soy sauce
-Sugar
-Cornstarch
-Rice wine vinegar


Directions
1.  Start the rice in your rice cooker.  1 cup per person.  If you don't have a rice cooker, use the directions on the bag of rice.
2.  Preheat oven to 400 F / 204 C / 477 K.
3.  Remove the tofu from the package and pat it gently but firmly dry with a clean towel.  You want to remove as much moisture as possible, since this improves the texture.
4.  Cube the tofu into half-inch cubes.  Pat them dry again if they seem very wet.  Put into a bowl and add a half-cup of soy sauce and a half-cup of sesame oil.  Let sit and marinate for five minutes, stirring around halfway through to make sure everything gets coated.
5.  Put the tofu on a baking sheet in a single layer, spread out evenly.  If you have a silpat, use it to save yourself cleanup.  Sprinkle with a fine dusting of cornstarch.  Don't worry if you can't see any visible cornstarch after it sticks and absorbs moisture.
6.  Chuck the tofu in the oven once it's hot.  Let it bake for 20 to 30 minutes, flipping once halfway through.  Longer will make the tofu chewy, which some people like.
7.  Drink a beer.
8.  After you turn the tofu, wash the bok choy, chop it coarsely, and throw it in a skillet on a high heat.  If you have cast iron, use it.  Stir it frequently, but not continually, so that the bok choy gets some good browned bits.  It will take about five minutes or six minutes.  Keep going if you don't like it crunchy at all.
9.  Make the sauce by adding two or three tablespoons of gochujjang, a tablespoon of sugar, a splash of rice wine-vinegar, a handful of toasted sesame seeds, and a splash of sesame oil into a small bowl.  Mix it all together and add warm water until it's at a consistency you like (for me, not much).  You can make this ahead of time if you don't want to feel rushed.  This sauce has a slight spice to it, but it's mostly sweet.
10.  The rice, tofu, and bok choy should be ready pretty much at the same time.  Put the sauce in a small bowl or personal ramekins, and serve everything else in separate small piles on the plate.  The sharply contrasting colors will be pleasant to see, and the whole dish is fun to eat for everyone.  If you or your guests aren't that good with chopsticks, it is recommended to prepare the rice ahead of time and roll it into small balls to make it easier to handle; if you dip your hands in cold water after each one, the rice won't stick to you.
11.  Eat.

Would've been helpful if I had seen this before doing my grocery shopping for the week, because I am liking what I'm seeing. Can't believe it took me 20-some years to try bok choy...all that time, wasted.

[Baron Alexandreu Davinescu]

Would've been helpful if I had seen this before doing my grocery shopping for the week, because I am liking what I'm seeing. Can't believe it took me 20-some years to try bok choy...all that time, wasted.

If you try it, let me know if you like it!

[Breneir Tzaracomprada]

This might have to wait for volume two, but I finally harassed my wife into providing a recipe.

Crispy Tofu and Bok Choy

Ingredients
-Extra firm tofu
-A large head of bok choy
-Glutinous rice
-Korean gochujjang
-Toasted sesame seeds
-Sesame oil
-Soy sauce
-Sugar
-Cornstarch
-Rice wine vinegar


Directions
1.  Start the rice in your rice cooker.  1 cup per person.  If you don't have a rice cooker, use the directions on the bag of rice.
2.  Preheat oven to 400 F / 204 C / 477 K.
3.  Remove the tofu from the package and pat it gently but firmly dry with a clean towel.  You want to remove as much moisture as possible, since this improves the texture.
4.  Cube the tofu into half-inch cubes.  Pat them dry again if they seem very wet.  Put into a bowl and add a half-cup of soy sauce and a half-cup of sesame oil.  Let sit and marinate for five minutes, stirring around halfway through to make sure everything gets coated.
5.  Put the tofu on a baking sheet in a single layer, spread out evenly.  If you have a silpat, use it to save yourself cleanup.  Sprinkle with a fine dusting of cornstarch.  Don't worry if you can't see any visible cornstarch after it sticks and absorbs moisture.
6.  Chuck the tofu in the oven once it's hot.  Let it bake for 20 to 30 minutes, flipping once halfway through.  Longer will make the tofu chewy, which some people like.
7.  Drink a beer.
8.  After you turn the tofu, wash the bok choy, chop it coarsely, and throw it in a skillet on a high heat.  If you have cast iron, use it.  Stir it frequently, but not continually, so that the bok choy gets some good browned bits.  It will take about five minutes or six minutes.  Keep going if you don't like it crunchy at all.
9.  Make the sauce by adding two or three tablespoons of gochujjang, a tablespoon of sugar, a splash of rice wine-vinegar, a handful of toasted sesame seeds, and a splash of sesame oil into a small bowl.  Mix it all together and add warm water until it's at a consistency you like (for me, not much).  You can make this ahead of time if you don't want to feel rushed.  This sauce has a slight spice to it, but it's mostly sweet.
10.  The rice, tofu, and bok choy should be ready pretty much at the same time.  Put the sauce in a small bowl or personal ramekins, and serve everything else in separate small piles on the plate.  The sharply contrasting colors will be pleasant to see, and the whole dish is fun to eat for everyone.  If you or your guests aren't that good with chopsticks, it is recommended to prepare the rice ahead of time and roll it into small balls to make it easier to handle; if you dip your hands in cold water after each one, the rice won't stick to you.
11.  Eat.

This deliciousness is definitely going in Volume One. Also, Step 11 is my favorite.

[Breneir Tzaracomprada]

After some work today I expect the book to be finished soon. I am hopeful to get it out sometime within the next 7-10 days instead of April. I hope you all will like it.

[Breneir Tzaracomprada]

Volume 1 of the Book of Cuisine is soooooo close to being finished. Tremendously excited.

[Baron Alexandreu Davinescu]

Would a picture of my submission be helpful?

[Breneir Tzaracomprada]

Would a picture of my submission be helpful?

Absolutely, send it over. The finishing touches are ongoing.

[Caleb Frenibuerg]

Can baking be added?

[Breneir Tzaracomprada]

Can baking be added?

Of course. What recipe do you have?

[Caleb Frenibuerg]

Can baking be added?

Of course. What recipe do you have?

Coconut marshmallows.
My grandmother makes them but not sure how, will have to ask her for the recipe.

[Breneir Tzaracomprada]

Can baking be added?

Of course. What recipe do you have?

Coconut marshmallows.
My grandmother makes them but not sure how, will have to ask her for the recipe.

Splendid. Caleb, looks like you are providing us with the first recipe for Volume 2!

[Breneir Tzaracomprada]

Since we already have one recipe for Volume 2 I want to encourage others interested in participating to send their recipes to copebh@gmail.com.

Though it will be some time before the next edition.