boudreaulicious wrote:Maybe post the recipe so that we can have a look--might help...
Not too happy with this, based on my googling, Bittman should have mentioned it. Makes me wonder if anyone cooked this before putting it in the book. If the onions had been diced or chopped, it appears I would not have had a problem.
You could tell, as we all tried to taste/eat around the bitter, that it really could have been a simple & lovely dish. I will probably try cooking onions prior to puree and then if that fails, I will modify with miced onions, never seeing an electric blade.
Now I sound like a frakking "America's Test Kitchen/CI " Chistopher Kimball wannabe
Braised Tofu and Peas in Curried Coconut Milk
Yield 4 servings
Time 40 minutes
Serve over rice or with flatbread.
Ingredients
3 large onions, quartered
1 28- or 35-ounce can tomatoes with their liquid
2 tablespoons neutral oil, like grapeseed or corn
Salt and freshly ground pepper to taste
2 tablespoons garam masala or curry powder, or to taste
1 1/2 to 2 pounds firm to extra-firm tofu, blotted dry, cut in 3/4-inch cubes
1 1/2 cups peas (frozen are fine; defrost in cold water and drain)
1 1/2 cups coconut milk
Chopped fresh cilantro for garnish
Chopped fresh cilantro for garnish
Method
1. Combine the onions and tomatoes in a food processor and puree; depending on the size of your machine, you have to do this in two batches. Put the oil in a deep skillet or broad saucepan over medium heat. When hot, add the onion-tomato mixture, along with some salt and pepper and the spice mixture, and cook, stirring occasionally, until it thins and becomes saucelike, about 10 minutes.
2. Add the tofu and peas and cook for about 5 minutes, until the tofu swells slightly and the peas are tender; stir in the coconut milk and bring just about to a boil, stirring occasionally. Taste and adjust the seasoning, garnish with cilantro, and serve as described above.