Saturday, January 26, 2008
My WHB post. Well, it's late Friday night, and I've finally gotten home from Napa and Sonoma through all the flooding and closed roads! Yikes! What a night in Southern Sonoma/Northern Marin counties! I went to meet Linda for her birthday wish of a spa day at the Silverado Spa in the afternoon. The service and services are impeccable and oh so relaxing! Then off to dinner at Shiso, a delightful Japan-esque Asian fusion restaurant in Sonoma. Then I came home with the navigational efforts from my friend Daniel at his desk in Berkeley and the kind CalTrans gentleman who stopped and asked if I needed help! Yes! How to find a road not flooded out/closed. He steered me well and I'm alive to write this post for Saturday!
So most of my ingredients were picked up a the San Rafael Farmer's Market (Sunday), the eggs, yuba and tofu all were purchased there. Fresh yuba to die for! The recipe is actually quite simple. I took a cake of medium firm tofu, well drained and mixed in a package of beech mushrooms and two eggs beaten. Probably one egg would have been enough, but I wanted to be sure the mix held together well.
Then I opened up a piece of fresh yuba (the package had three sheets) and filled it with a third of the tofu mixture and wrapped it. Yuba is proportionally high in protein and low in carbs. This is great for those wanting a wrapper without the grain products/gluten.
I lined the steamer bottom with parchment paper, and placed the wrapped tofu in them and steamed for about fifteen minutes.
So I just took it out of the steamer and plated it, drizzling with ponzu (soy citrus) sauces and adding some mixed green salad to the plate.
Here is what it looks like cut open. It's a healthy and delicious entree that is quite hearty. And I have the pleasure of hosting Weekend Herb Blogging this week!
My herb is the yuba, which is basically the skin that forms on thick, heated soy milk that's carefully removed and folded. It's usually found in dried form, which is soaked in water to reconstitute. Fresh is best though, and I am so lucky to find it at the Farmer's Market!
Yuba has the same great nutritional qualities as the soy milk it's made of -- high in protein and a goodly amount of calcium, low in sugars/carbs.
If you would like to participate this week, send me your entry before 3 p.m. Mountain Time on Sunday, you'll make the round up here and be part of the drawing for a food-related book!