The bloom-watch (see chart below, a metro Washington, DC term at the start of spring time) was spot on, didn’t disappoint a bit during the past weekend, the end of the Cherry Blossom Festival. Tourists and locals alike flocked to the Tidal Basin in Washington, DC during the weekend. The bicycles for rent ran out, as well as the free parking spots, paid parking, Metro trains were packed, and according to the Sanitation Division, it was like a July 4th crowd that overcrowded DC.
While there was good weather during the end of the Cherry Blossom Festival in upper 70s, rainstorm along the Eastern seaboard is looming, including April freeze bearing down in the Midwest. This week, having nasty rain or snow storms seems to be a repeat of what happened after the Super Bowl last February. It was a short weather reprieve, some snow flurries in the forecast here in the East Coast this week and then that rainy day feeling sets in again.
Making soups here in the East Coast became a regular part of the menu this 2014 winter, whenever the temps went below freezing. I have been musing if tofu will blend with anything sour easily. Oops, I forgot that the tofu absorbs any flavor you put it into. Necessity is the mother of invention, this Assorted Mushrooms-Tofu in Tamarind Broth is a mash-up of mostly Asian ingredients, and Thai method of cooking the old-fashioned way, using a mortar & pestle, to extract the juice of a vegetable.
Note: pkg/package – Tbsp/tablespoon – tsp/teaspoon -grd/ground
2 cups dried shitake mushrooms
1 pint hot water, to soak the mushrooms in
1/2 cup roots of cilantro, shake off dirt, washed & cut into small pieces
6 cloves garlic, minced
2 pkgs sliced baby bella
3 Tbsp cooking oil
3 pints water
2 pkgs Nasoya organic cubed super firm tofu
4 red Thai chilis, cut diagonally
1 bundle of scallions, cut in 1” length
1/2 cup chopped pickled tamarind leaves, (made in Thailand @ big Chinese stores)
2 Tbsps tamarind paste, @ Indian stores
2 tsps Kosher salt
2 tsps grd white pepper
2 pkgs enoki mushrooms
zest of 2 limes
1/2 cup cilantro leaves, chopped
juice of 2 limes
- Soak shitake mushrooms in hot water for at least 30 minutes in advance.
- Pound the cilantro roots, minced garlic and salt together into a paste, set aside.
- Sauté baby bella in a skillet on medium low heat for about 10 minutes or until it’s tender to the touch.
- Add cilantro roots paste, sauté for 1 minute. Remove from skillet and drain in a paper towel.
- In a big pot, pour the shitake mushrooms with soaking water plus 3 pints of water. Let it boil for 15 minutes.
- Add the rest of the ingredients except the juice of limes and cilantro leaves. Allow to boil for 5 minutes.
- Serve hot sprinkle with cilantro leaves and juice of half a lime for every bowl.
- Serves 4.
Crawling mice in eateries, nothing new to New Yorkers, just don’t be caught red-handed!— http://www.thedailymeal.com/dominique-ansel-bakery-shutdown-heath-department/4414