Spicy Napa Cabbage Soup w. Silken Tofu and Soba Noodle Pancakes
Transfer the soup to a saucepan carefully - use a spoon to guide the tofu into the pot without splashing or crumbling the tofu into tiny bits - it is delicate. Heat the soup to a simmer. Use a spoon or butter knife to cut the tofu as it floats in the soup into approximately 1" pieces. Simmer 3-5 minutes. Serve.
Watch the video on cooking the noodle pancakes.
Oil and heat the pan for the pancakes. Heat over medium high until hot but not smoking. Drop a noodle in to test the temp. If it sizzles actively and jumps, you are ready.
Mix the noodles. Then spoon a ( about 3 oz) dollop into the hot oil. Flatten it out with a spatula.
Allow to fry about 3 minutes then carefully flip the pancake and brown the other side.
Drain on paper towel, cook in batches and allow to cool to just warm before serving. Great with a dash of soy sauce on top.
Penne with Sauteed Lacinato Kale and Roasted Red Pepper Ricotta & White Beans w. Preserved Lemon-Poppyseed Vinaigrette
Heat the penne briefly in a microwave to get the chill out. Ditto the ricotta, but to just warm!
Heat a large sauté pan with a generous pour of oil and or butter. Heat over medium high. When hot add the kale and toss to dress with the hot oil. Sauté the kale to wilt it. Season with a little salt. Add the pasta and toss again. Allow to heat through. Judicious use of a splash of water and lid can speed the process. Add a little olive oil if needed. Now add the ricotta and toss all together to combine evenly and heat through. Serve. A little shaved Locatelli etc. is welcome. Good with Red.
Larger Shares should sauté the kale and pasta together in batches, transfer to a serving platter, then combine completed batches at the end in the large sauté pan and then fold in the ricotta for the complete batch.
Serve the beans at room temp on the side.
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