PAN SOUFFLE EGGS

Brazilian

This egg dish is a staple in one Brazilian couple's Rio de Janeiro kitchen.  She kept some vegetables and eggs in the kitchen at all times, so there was always something to eat.  The key to this dish is that the egg whites are folded in, resulting in a light texture.  Along with these and fresh herbs, any vegetables can be added to the eggs--green pepper, grated carrot, zucchini, broccoli.  Check out your fridge and see what is on hand.  The dish is served for lunch with rice and salad, for dinner with rice and black beans, and as a sandwich between bread.  Try also serving it with a condiment--chili salsa or guacamole.

INGREDIENTS

• 5 large eggs, separated
• 1/2 cup (125 g) finely chopped or shredded vegetables
• 1/4 cup (30 g) chopped, fresh flat-leaf parsley
• 2 green onions, thinly sliced or finely chopped
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil

MIND REFRESHER

Stand straight.  Beat out your mind's poisons as you beat eggs.

METHOD

• With a fork or hand mixer, beat egg whites with pinch of salt in a bowl until they are stiff and hold a peak.
• Beat yolks in another bowl until smooth.
• Add yolks to egg whites and beat a few seconds, until mixed.
• Gently fold in vegetables, cheese, parsley, green onions, salt, and pepper.
• Heat oil in a 10-inch (25 cm) nonstick skillet over medium heat.  Pour in egg mixture and cook until it begins to firm around edges and underside is brown,
• Turn eggs over by placing a plate the size of skillet on top and inverting eggs onto it.  Slip eggs back into skillet to finish cooking and browning.
• Transfer to a serving plate and cut into wedges.

Serves 4.

SWEET AND SOUR STIR-FRIED VEGETABLES

Thai

This recipe is served at the Jamboree Thai Kitchen in Yangon, the capital of Myanmar (formerly Burma).  The restaurant sits facing a huge pagoda shimmering with gold and holding relics of Buddha.  Now that the country's borders are open, people from all over come to visit this holy site.  At the restaurant they order vegetarian dishes like the one described here.  Prepared with cucumbers and pineapple, it has a delightful, light sweet-and-sour flavor.  The secret to effortless Thai cooking is advance preparation--having all the vegetables chopped, cut, or cubed ahead of time.  Family meals are made with an easy stir-fry, rice, salad, and fruit.

INGREDIENTS

• 5 tablespoons vegetable oil (3 tablespoons and 2 tablespoons)
• 3 cloves garlic, peeled and finely chopped
• 7 ounces (200g) extra-firm tofu (half a 14 ounce or 400 g package), towel dried and cut into 3/4-inch (2 cm) pieces
• 1 medium onion, peeled, halved, and sliced into 1/4-inch slices (about 1 cup)
• 2 English cucumbers, peeled, quartered lengthwise, and cut into 1-inch (2.5 cm) pieces (about 3 cups)
• 1 can (8 ounces or 250 g) sliced pineapple in juice, drained and cut into 1/2-inch (1.2 cm) pieces (about 1 cup)
• 2 medium tomatoes, cut into 1/2-inch (1.2 cm) wedges (about 1 cup)
• 1 teaspoon sea salt
• 1 teaspoon granulated sugar
• 1-2 tablespoons Thai chili sauce or ketchup
• 1 teaspoon soy sauce
• 1/4 cup (60 ml) water
• 1/2 cup fresh cilantro leaves

MIND REFRESHER

Stand straight, breathe normally, and watch the moment's breath for 30 seconds. 

METHOD

• Heat 3 tablespoons oil in a wok or large nonstick skillet over medium-high heat.
• Stir in garlic and heat 30 seconds or until fragrant, not burned.
• Stir in tofu and cook, stirring occasionally, about 10 minutes, until golden brown; remove tofu from skillet and set aside.
• Heat 2 tablespoons oil in skillet over medium heat; add onion and cook, stirring occasionally, until tender.
• Stir in cucumbers and pineapple; cook, stirring 2 minutes..
• Add tomatoes, salt, sugar, chili sauce, and soy sauce, cover, reduce heat to medium, and cook, stirring occasionally, until vegetables are tender.
• Stir in water and tofu, heat a few minutes more.
• Stir in cilantro leaves and serve with rice.

Serves 4

CREAMY POLENTA WITH MUSHROOM SAUCE

Italian, from the Abruzzi region

The traditional Abruzzi way to serve coarse ground polenta is sulla tavola, on a board.  The polenta is cooked to a creamy consistency, poured on a board at the center of the table., and then topped with tomato sauce and finished with freshly grated Parmigiana cheese.  Everyone digs in and eats until no more is left.  Traditionally polenta is cooked in an unlined copper pot called  paiolo, found in every family home  When you want to prepare this dish quickly, use fine cornmeal; it takes 5 to 10 minutes to cook.  It goes well with a salad of orange slices and mint marinated in olive oil, baked eggplant drizzled with olive oil and oregano, and a Chianti wine.

INGREDIENTS

• 8 cups (2 L) water
• 1 tablespoon sea salt
• 2 cups (325 g) medium coarse polenta

SAUCE

• 4 tablespoons olive oil
• 1 medium onion, peeled, halved, and sliced (about 1 1/2 cup)
• 3 (14-ounce or 400 g ) cans diced tomatoes (42 ounces)
• 2 cloves garlic, peeled and halved
• 1/2 ounce (15 g) dried mushrooms, soaked in hot water and finely chopped (about 1/4 cup) 
• 1/2 bunch chopped fresh basil leaves (about 1/2 cup)
• Sea salt and freshly ground black pepper
• Freshly grated Parmigiana or Romano cheese

METHOD 

• Bring water and salt to a boil in a large pot over high heat.
• Slowly add polenta in a steady stream, stirring continuously with a long wooden spoon.

MIND REFRESHER

Stand straight, breathe normally, and reflect on patience while stirring the polenta.

• Lower heat to a gentle boil and continue stirring 30 minutes or until polenta pulls away from the sides and is not gritty.  You may need to use more water as it cooks.  Use boiling water.
• Cover pot with buttered waxed paper and place in a warm-water bath.  Polenta stays hot up to 3 hours.
• Make sauce:  Heat oil in a large skillet over medium-high heat; add onion and cook, stirring occasionally, 10 minutes or until onion begins to caramelize: stir in tomatoes, garlic, and mushrooms; reduce heat to medium-low and cook, uncovered, 15 minutes; stir in basil, salt, and pepper.
• Pour hot polenta onto a clean, unfinished wooden table or a large chopping board, 18 x 18-inches (45 cm x 45 cm), and shape into a thick circle.
• Make a 4-inch (10 cm) indent in the center, pour in tomato sauce and sprinkle with cheese.

Serves 6