Midweek day off meant Jason and I had time for a Year of Pizza excursion to Hardwick House of Pizza (not worth a return trip), and to make tofu with roasted cabbage and chili-lime sauce for dinner. The good: the sauce was the perfect blend of tart, sweet and spicy, and the cabbage and tofu roasted up nicely. The so-so: I served this with rice noodles and they just didn't integrate so it was annoying to eat. So next time use rice instead. This was a recipe from the NYT; it called for Brussels sprouts but cabbage worked fine; I also made extra sauce after reading the comments and was glad to have done so. I also made an apple fritter cake from King Arthur Flour that was excellent, although I overcooked it a tiny bit (the recipe says 60 minutes; check at 50).
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