Executive Chef of Stem & Glory, a best vegan restaurant in London, shared his major strategies for cooking with tofu that will transform your tofu recipes and have you cooking like a pro in no time!
Initially, chef stresses the significance of finding the suitable firmness of tofu to use relying on the recipe. Tender tofu is most effective for building desserts and sauces for the reason that of its smooth, creamy texture. Agency tofu on the other hand retains its shape greater and is less complicated to perform with. It is best for dishes like tofu “steak” for the reason that it won’t crack aside as conveniently as gentle tofu.
Second, chef indicates urgent the tofu to take out excess dampness prior to cooking. The h2o will reduce the tofu from absorbing the flavors of the other substances, and it will also protect against it from cooking correctly and acquiring crispy.
If you come to a decision to use a marinade or dry spice rub, usually pan fry the tofu with a touch of oil or bake in the oven for very best final results. These methods of cooking let the tofu to get nice advert crispy and take in all that delectable taste.
Last of all, chef endorses serving tofu with a gentle, flavorful sauce so that it can soak up all the wonderful flavors and spices!
To further more excellent your tofu cooking skills, check out these 15 Plant-Dependent Crispy Tofu Recipes!
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When you think of Campbell’s, you probably think of chicken noodle soup and Andy Warhol. Well, the classic American brand, founded back in 1869, also has a research and development team fit with culinary talent. Campbell’s even has an executive chef, with whom we chatted about cooking, some special Cambell’s Soup recipes, and general tips for an elevated eating experience.
Bryan Cozzi is an East Coast native and has been with Campbell’s for a decade. He’s helped the company innovate with fresh meals and sauces and currently focuses on soups and broth. After 10 years with Campbell’s, he says he’s still excited to go to work every day.
“My responsibilities are to create direct inspiration through food for each one of our brands,” he says. “In doing so, I work very closely with cross-functional partners — marketing and research and development leaders. In addition, I work side by side with our talented product development team and help to make the most delicious food possible.”
While most of his work is done behind closed doors, the chef offered some insights on cooking up deliciousness for mid-winter meals.
This time of year can be a tricky one. For starters, the days are short and finding energy is not always easy. Plus, the produce scene isn’t actually jumping, but that’s no excuse not to eat well.
“Like many chefs, cooking to what’s in season and local, when possible, is where I draw my inspiration,” Cozzi says. “I spend a lot of time in the grocery stores and typically start my planning around what fresh produce is available. Recently, I have been enjoying anything I can char or roast in the cast iron pan, like Brussels sprouts, broccolini, broccoli rabe, cauliflower, and delicata squash.”
What can you make? Well, treat the food you make like the types of sensations you crave in the winter. Your dishes should function like a cozy weighted blanket.
“Also, this time of year, I tend to make warm and comforting dishes,” Cozzi continues. “Two that have become weeknight staples are chicken posole soup and sausage, broccoli rabe, and orecchiette.”
Part of the reason he likes these two recipes so much is that they’re both people-pleasers and customizable. We’ve included the recipes, below, along with some of his other favorites.
“I like cooking with certain spirits, and they can provide great flavor enhancement,” Cozzi says. “I only use those that I would drink on their own. My go-to saying is ‘don’t put it in your food if you wouldn’t drink it on its own!’”
Of course, it pays to be somewhat careful, especially when working with spirits.
“When adding any type of high-alcohol or spirit into a hot dish or flame, it should be added away from an open flame,” he advises.
What spirits, though?
“Lately, I’ve been trying to get into bourbon and whiskey,” he says. “Like wine, there are so many different varieties and characteristics, like smokey, honey, caramel, grain, and dark fruit. I’ve found that they pair very nicely with barbecue (brisket & ribs), hard cheeses, smoked salmon, and chocolate, of course.”
Whether you’re looking for great winter dinner ideas or a satisfying beer cheese dip, the following recipes are sure to keep you warm through the rest of the winter season.
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon paprika
2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 jalapeño pepper, seeded and chopped (about 1 tablespoon)
3 cloves garlic, minced
1 carton (32 ounces) chicken broth
2 cans (about 4 ounces each) green chiles, drained
1 1/2 teaspoons ground cumin
1/2 cup chopped fresh cilantro leaves
1 can (about 15 ounces) white hominy, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained
1 tablespoon lime juice
1 cup shredded green cabbage
6 large radishes, thinly sliced (about 1/2 cup)
Method
Season the chicken to your liking (we suggest adding some oregano and paprika).
Heat a single tablespoon of oil in a skillet over medium-high heat and add chicken. Cook until browned, stirring occasionally. Remove the chicken from the pan when it is cooked through.
Turn heat down to medium and heat a tablespoon of oil in pan. Add onion and pepper and cook for five minutes, stirring occasionally.
Add garlic and cook for another 30 seconds.
Add onion mixture to blender with 1/2 cup of broth, cilantro, and green chiles. Blend until the contents are nice and smooth.
Cook blended mixture over medium heat for five minutes, stirring often. Add cumin and hominy beans, then heat all until boiling.
Reduce the heat to medium-low and add chicken. Cook for five minutes.
Add the lime juice, stir, and season to taste.
Plate and top with cabbage and radishes. We suggest serving with hot pepper sauce.
Sausage broccoli rabe and orecchiette
This dish comes together quickly and is deeply satisfying in the heart of winter.
“I sometimes substitute the broccoli rabe with broccolini because it tends to be less bitter to my daughter but doesn’t take away from the overall experience,” Cozzi says. You can also sub in plant-based sausage, if preferred.
Prep time: 5 minutes
Total time: 20 minutes
Yield: 5 servings
Ingredients
12 ounces mild Italian pork sausage
8 ounces uncooked orecchiette pasta (about 2 cups)
3 cups water
2 tablespoons Campbell’s FlavorUp! Caramelized Onion & Burgundy Wine Cooking Concentrate or Rich Garlic and Herb Cooking Concentrate
1 can (18.8 ounces) Campbell’s® Chunky® Spicy Steak and Potato Soup
1/2 cup lager-style beer
1/2 teaspoon garlic powder
8 ounces cream cheese
5 ounces shredded cheddar cheese (1 cup plus 2 tablespoons)
3 green onion, chopped (about 1/3 cup)
Method
Set oven to 400°F and combine soup, beer, and garlic powder. Put cream cheese into a baking dish and top with the soup mixture as well as a cup of cheddar cheese.
Bake for about 20 minutes. Whisk everything together and top with what’s left of the cheddar cheese and green onions. Serve with something good for dipping, like pretzels.
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