Sichuan Tofu with Vegetables

I can't remember when I've enjoyed a book quite as much as The Last Chinese Chef, by Nicole Mones. I had first read A Cup of Light by the author, and it was terrific, but this one, our Cook the Books selection for July/August,  is my favorite yet. The combination of suspense - who will win the competition - romance, explanation of fascinating Chinese culinary traditions, and her tempting food descriptions, is unbeatable. I so wanted to be at those meals and try all of that fantastic food. I was especially intrigued by the Chinese use of herbs and flavors to correct or modify each other and even to influence and heal something as deep as grief in the psyche of the diner, as Sam (the Chinese Chef she meets) did for Maggie with his chicken dish.

The story resonates with anyone who has gone through great loss and change in life, as it tells the story of a recent widow, trying to adjust.  In the novel, Maggie, our protagonist,  is able to shift from grief to a place beyond her past.  The trip to China is a kind of metaphor for going  forward, into a future of adventure and positive change, both physically and emotionally.

My first response was to contact an old family friend, I wanted to pick her brain as to restaurants in Honolulu and, possibly?? Hilo? Any that might have the sort of food described in our book. I remember having wonderful meals in Hong Kong eons ago, but figured with the large Chinese population here there should be something fabulous and authentic closer to home. Like the heroine in The Last Chinese Chef, I have been unimpressed with our local Chinese-American restaurants. And, Bob does not really like Chinese food. So, we've been in avoidance mode.  Still haven't found anything comparable to the book's fabulous standard.

Joining the Lotus Eaters

God is so amazing. What a creation! I went to a plant sale today and could not resist this lotus. It's like a foot across. And, it was so beautiful I had to share it with you. Next year at this time, I'm hoping mine will bloom. I got a small rooted starter and it's now in my pond, awaiting SHOWTIME!

Also, I will be a lotus eater since all the parts are edible: flower, young leaves, roots & seeds. And, very healthy too. Just from weeding out my pond.



Another thing I want to share is my Gazpacho experience of last night. I got this terrific recipe from Lobstersquad, a very artistic sort of cooking blog by Ximena in Spain. I have a surfeit of cherry tomatoes right now and wanted to do something other than salsa. Not that I have anything against salsa, but anyway...

Gazpacho
With a few variations - mainly that of using cherry tomatoes instead of the plum kind - here it is. And it came out very good, I must say. A refreshing, summertime cold soup, and nice alternative to salad.

• 1.5 lb. ripe cherry tomatoes, sliced in half
• 1/2 orange or red bell pepper
• 1/2 a peeled cucumber
• a wedge of onion
• 1/4 - 1/2 a garlic clove (more if you want)
• 1 slice day old bread
• 2 tablespoons Sherry vinegar
• 1/4 cup olive oil
• 1 cup water
  
• salt (& grind of pepper- optional)

I let the bread soak in the water while I chopped and sliced the vegetables roughly; then dumped the bread & water, about 3/4 of the vegetables, oil, & vinegar into the blender; whirred to get it semi-smooth & for the level to go down sufficiently to add the remainder of the ingredients; then blended very briefly so it would still be a bit chunky. Refrigerate until well chilled.

Ximena blends it smooth and then strains it, but to me, that is a vegetable smoothie, not what I think of as Gazpacho. But hey, I'm American, what do I know? That sprig of garnish is mint, but basil would work nicely.