Raspberry Vermouth Cobbler

We have a lot going on right now, and many of these things are tough to wrap our heads around. One is the Cape house. I haven't mentioned it here, but in October, we bought the house next to Eric's family's property. It was a joint purchase with his brother and his wife, and their mom. Yes, it's exciting, but there is much that needs to be done and it's hard to accomplish anything from such a distance. With that said, we're in the beginning stages of some work... making lists, getting quotes, and lots of time browsing through websites figuring out how to best proceed with these projects. I have been given the task of getting things in order with the kitchen, which makes sense since I spend as much time cooking down there as I do in the lake or reading in the hammock. 

When we left the house at the beginning of November, we had done as much as we could. Rooms were cleaned and we even got a bit of painting done (ok, it was a giant amount of painting... 21 kitchen cabinets and a large living room, to be exact). I think we were all a bit burnt out by the end of that. I had little desire to think about any of it, but seeing that we're already in February, I think the time has come to stop procrastinating.  Before we know it, April will be here and we'll be on our way to open the house(s).  

Last week, I needed my spirits lifted and there are few things that do that better than a vibrant boozy beverage garnished with a ridiculous amount of fresh mint. A cobbler came to mind and I worked a little spin in there by muddling raspberries, which provided some nice color and sweetness (most cobbler recipes call for some sugar, but I didn't think that was necessary here). 

RASPBERRY VERMOUTH COBBLER

SERVINGS
1 drink

INGREDIENTS
1/4 ounce lime juice
1/4 ounce fresh orange juice
3 raspberries, plus more for garnish
3 ounces sweet vermouth
Soda water
Ice
Fresh mint

DIRECTIONS
1. In the base of a cocktail shaker, muddle together raspberries, lime juice, orange juice and vermouth. Using a fine-mesh sieve, strain mixture into a highball glass filled with ice cubes.

2. Top drink with soda water and garnish with fresh mint. Serve with a straw. 

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Silent Sunday: Moona (Cambridge, MA)

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MOONA
243 HAMPSHIRE STREET, CAMBRIDGE MA
www.moonarestaurant.com

Kale, Green Bean, and Lentil Salad with Crispy Tofu

Am I the only one who isn't over kale? I never became obsessed with it the way others did. Maybe that's why I still dig it. As a salad base, it holds up under bold dressings, never getting limp or soggy (Eric calls this "Dead Salad," which is something he actually enjoys eating. Don't ask me why. It's one of his quirks that I've grown to tolerate). Initially, this was going to be a green bean dish, but when I was at the store, things just ended up in my basket. The kale, some lentils, a container of tofu. And I thought, "Hey, these would all go nicely together!" Funny how that happens.

As is the case with all successful dishes, this bowl didn't last long.  (The photo down there of the half-eaten salad wasn't just me styling the plate... that's how it really looked). There was just enough left over to throw a container in the fridge. When I went back and hour later to grab another forkful, I found that it'd gotten even better, the kale tenderized and the flavors dispersed. So, if you can be patient, it's worth the wait. 

Kale, green bean, and lentil salad with crispy tofu

SERVINGS
4-6 as a side

INGREDIENTS
Tuscan kale, rinsed and stems removed
3/4 cup cooked lentils
1, 14 oz block extra firm tofu
1 lb green beans, trimmed and cut into thirds
2 tablespoons sesame oil
2 teaspoons rice wine vinegar
Chinese five spice blend
1/4 teaspoon red pepper flakes
Salt

DIRECTIONS
Line a large plate with a couple pieces of paper towel. Place the block of tofu on the paper towel and weigh it down with something (a heavy can will do), to release as much liquid as possible. Let it sit for 30 minutes.

Meanwhile, tear the kale into bite-sized pieces and transfer to a serving bowl. In a wok or large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add green beans and cook, stirring occasionally, until lightly charred, about 5 minutes. Season with 2 teaspoons Chinese five spice blend and 1 teaspoon salt. Transfer to bowl with the kale.

Cut the tofu into 1 inch cubes and season with a sprinkle of salt and a dusting of Chinese five spice blend. Add 2 tablespoons olive oil to the same wok and set over medium-high heat. Add tofu cubes and cook for 5 minutes, stirring occasionally to ensure they brown even. Transfer the tofu to the bowl with the kale and green beans. 

Add the lentils on top of the other ingredients.

Make the dressing by whisking together sesame oil, rice wine vinegar, red pepper flakes, and 1/4 teaspoon salt. Pour the dressing on on top and, using tongs, toss to combine. 

You can serve immediately, but it gets better if it sits for 30 minutes (or a few hours).