"tofu" news and stories

The subject is buckwheat. No, not Buckwheat from "Little Rascals," and not Buckwheat Zydeco (although I'd listen to his squeezebox on "Hot Tamale Baby" any day). This is buckwheat as in the whole grain that makes nutty, protein-rich soba noodles, the Japanese answer to what's on for Pasta Night.

Forget about the meat. Slice some firm tofu and sauté it with some scallions, ginger, bok choy, snow peas and serrano chile (and sprinkle a few black and white sesame seeds over the top). Toss the mixture with the soba noodles, for a brothy, healthy, dinner (get the recipe from Whole Living magazine). And while you're at it, put some Buckwheat Zydeco tunes on; there may be some dancing after the last noodle is slurped.

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• When you think of Maine, you think of...tofu? Well, why not?
• Parenting picky eaters is no picnic.
• Speaking of picnics, who brought the wine?
• These apple dumplings are on a diet.
• Maine may not be known for its cities, but it's got urban farming down to a science.

Dry frying removes most of the moisture from tofu, allowing it to act like a sponge soaking up sauces in stir-fries and other dishes and results in a slightly nuttier, more dense tofu.

Ah, pesto. Moderation flies out the window when it comes to that combo of basil, garlic, olive oil, pine nuts and Parmigiano-Reggiano. Bring it on. Throw a dollop on a baked potato, add another to a plate of fresh fettucine, dip a cracker in it, eat it by the spoonful. Blogger/photographer DeathByBokeh prefers his pesto with grilled vegetables, and we second that motion. Or try Kitchen Daily contributor Adeena Sussman's roasted-vegetable-and-tofu sandwich (pesto slathering called for).

You can use more than one variety of basil to mix up the flavor, as in this Gourmet recipe that uses Italian, bush and lemon basils. And if you're a true pesto fanatic, grow your own basil so you can put up batches of pesto and freeze it, bringing it out in February so that the taste of summer can once again blow your mind.

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Homemade tofu. Photo: avlxyz/Flickr

• These days, just about everything is DIY -- including homemade tofu! But when time is of the essence, there are places to buy it in Los Angeles. And if you require a little more info, here's all you need to know about the soy-based blocks.
• The story behind Circle C Ranch and its co-owner Kim Blain, whose gorgeous fruit and colorful personality made her a legend at the Hollywood Farmers Market.
• Restaurants on the rails: A look at how chefs make fine dining work with the small kitchens and delays of train travel.
• The non-profit SEE-LA does its part to bring the fresh and delicious world of farmers markets to underserved communities with a Farmer's Kitchen.
• Louisiana Best Seafood is pure So-Cal, and might boast the best fried fish in Los Angeles.
• The 8 oz. Burger Bar has hit its stride, offering a solid beer list and, of course, notable burgers.
• The wine of the week is an "elegant and approachable" 2007 Stoller Vineyards Pinot Noir JV Estate.
  
• Recipes: Chicken Strudel with Fresh Tomato Compote, Sauce for Zaru Tofu, Field Salad with Fresh Balsamic Vinaigrette and Warm Chocolate Bread Pudding Dessert