Got a culinary conundrum? Let Jonathan Lindenauer, Bon Appétit Chef de Cuisine help.
From grating to gratinée, Jonathan can help answer all your epicurean questions. Enter your question below and the answers will be featured here at the Bon Appétit Recipe Box.
- Q: If a recipe calls for dried cranberries, can I substitute Craisins?—Russo, Dallas, TX
A: Yes, work with what is available to you. Craisins (which is a brand name) are cranberries that have been dried and sweetened.
- Q: My mom is a vegetarian and loves tofu, but I’ve never cooked with it. Can you suggest a great dinner recipe where tofu is the star ingredient? Thanks!—Lee, San Diego, CA
A: I love what Korean chefs do with tofu, but I like lots of garlic and chilies. For something less hot but still flavorful, I also enjoy the Japanese style of preparing tofu. Give this recipe a try:
24 oz Firm tofu
2 tablespoons oil
1 teaspoon salt
1 cup yellow onion, thinly sliced
½ cup button mushrooms, thinly sliced
1 small carrot, thinly sliced
1 cup of red bell pepper, cut into strips
1 1/2 tablespoon soy sauce
1 tablespoon grated fresh ginger
1 tablespoon sugar, granulated
1 tablespoon water
1 teaspoon cornstarch dissolved in 3 teaspoons of water
1 teaspoon sesame oil
1 tablespoon scallions, sliced thinly
Cut tofu into pieces ½" by 2". Heat a wok, coat with oil & sprinkle on the salt. Add onion, then mushrooms, stir-frying each over high heat for 1 minute. Reduce heat to medium-low. Add carrot, red pepper and tofu, sautéing each for about 1 minute. Reduce heat to low, add soy sauce, ginger, sugar and water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch and simmer 30 seconds for another 30 seconds. Finish with the sesame oil and scallions, toss for 5 seconds and serve. Enjoy!
- Q: In making traditional chicken Marsala, is the sauce made from just oil, butter and Marsala wine? Do you have a great recipe I should use?
—Dave, Hampshire, IL
A: Yes, but the drippings from the chicken really add to the flavor of the sauce. So after you have cooked your chicken, set it aside and use the same pan for the sauce. Add about a cup of thinly sliced mushrooms with a tablespoon of chopped shallots and sauté for one minute. Next, add the Marsala wine and reduce it. Finish with butter and season with salt, pepper and a bit of lemon juice (secret ingredient!) to taste. Voila!
