tofu and avocado soup: sometimes, less is more.

tofu and… avocado?  has the poor man finally lost his mind?

while the answer to that question might be “yes,” this is still a pretty dang tasty recipe i threw together the other day.

i am a firm believer that some of the world’s best soups are those that are just as good hot as they are cold, which is certainly the case of some of my favorites.  this soup in particular was inspired by none other than vichyssoise, one of america’s most classic soups.

as with some of japan’s greatest foods, the key to this soup is its mildness.  it contains no shocking flavors, no expensive ingredients, and requires no complex cooking methods at all.  literally any person with a food processor or a blending wand can make it.  and therein lies its beauty.

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caesar salad: veni, vidi, vici.

julius caesar.  the emperor, the legend, the man.  he was a politician, a general, a passionate lover, and a poet.  he conquered gaul, unified the roman empire, and was murdered by a bunch of guys in togas.

he was a man of many great titles and impressive deeds.  but the question remains: was he a chef?  and if he wasn’t, just who is behind the deliciousness that is caesar salad?

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reishabu, mk II: twice as nice.

i’d like to think most food bloggers would agree that often times, your first try is never your best.  some of the great food bloggers i read regularly don’t try to pretend they are perfect.  when they botch a meal, they write about how they botched it and what they will do next time.  mistakes, after all, are how we learn to cook.

after all, what is the point of writing recipes if you can’t revise them?  if you really love a food, i find the best thing to do is to cook it often and gradual refine it.  evaluate the recipe and isolate the parts you like and the parts you don’t.  replace some ingredients to make it more cost effective, faster to cook, or more impressive in appearance.

i’ve talked about reishabu as one of my favorite salads of all time on pmk (you can find the mark I recipe here), and as such i owed it to myself to give it another go.  normally, i just make a large portion for myself, but on this particular occasion, i happened to be making dinner for six people on a particular hot summer night a few weeks ago.  the response was overwhelmingly positive.

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