Thursday, September 18, 2008
My New Friend, Liquid Smoke
It's nothing but busy, busy, busy around here. Isn't funny though, how I always manage to find time to read cooking blogs? A girl's gotta have her priorities. I don't even remember how I stumbled upon this blog recently, but as soon as I saw this recipe for Smokey Miso Tofu, I knew I had to try it. And try I did, today. And truly, it was the best tasting, best textured tofu dish that ever came out of my kitchen. I'm not going to post the recipe here, only the results, pictured above, because the recipe is perfectly explained and beautifully photographed on the aforementioned blog, known as Vegan Yumyum. Do check it out!
What I really need to share with you tonight is the fact that this recipe calls for an ingredient I've never used before: liquid smoke! Honestly, I didn't even know what it was until I just did a google search, and if you do your own search, you'll find there are quite a few articles and opinions about liquid smoke, which is basically composed of tiny smoke particles held in water vapor. The recipe for this tofu calls for a very sparing 1/4 teaspoon, but that's plenty. The end result (after combining the liquid smoke w/ miso, lemon juice, sugar, soy sauce and nutritional yeast), was savory, smokey, sweet, and ... kind of barbeque flavored, as you might imagine! I'm excited to experiment with using liquid smoke to make my own barbeque sauce. Just in time for the end of summer! Better late than never, eh?
In other news, I'm thrilled to have discovered that a recipe of mine which was recently entered in a cooking contest has made it past the first round of entries. And guess what? Now I need to film a ten minute segment of me cooking the recipe, which will be posted on the web site of a local PBS station. I just may fulfill that dream of having my own cooking show yet! Visitors to the site will vote to choose the best segments, and those winners will later appear live on television. Wish me luck! The segment will be posted for viewing (and voting!) some time in late October, so stay tuned for details.