Pesto Crusted Tofu with Cheese

I absolutely love pesto. Its so simple to make and so tasty. In my family, I'm the only who has acquired the liking for it. They find the basil flavor too overwhelming. In my opinion they're missing a lot, but on the other hand it's a good thing that they don't like it -- more pesto for me!

Looking for ways to bring more excitement to the subtle flavor of tofu, I decided to experiment and combine the two; the boldness of pesto and the mildness of tofu. It's an East-meets-West recipe, and I was pleasantly surprised with the result. I was expecting a strong herb flavor but the tofu subdued the intensity. The cheese brought the flavors together with just the right amount of salt and creamy texture.

Ingrdients:
tofu, sliced into 1/2 inch thick slabs
pesto sauce
grated or sliced quick-melt cheese

Procedure:
1. Marinate the tofu in the pesto sauce for 5 minutes.
2. Heat pan and place tofu with some of the pesto sauce coating it.
3. Pan fry one side of the tofu for 2-3 minutes.
4. Flip it to fry the the other side for another 2-3 minutes.
5. While still frying the other side, place cheese on top and let it soften a bit or completely melt based on your preference.
6. Remove from heat and serve.

Potato Cheese Croquettes

Mashed potatoes is one of the most popular comfort food in the US. It is also greatly appreciated here in Manila and is usually served as a side dish to fried or roasted chicken.

But what to do with leftover mashed potatoes [if any] when everyone has had their fill and no longer yearns for the comfort it brings? Make croquettes out of it!

Croquette came from the French word croquer, which means “to crunch”. The dish is a French invention which is usually made of mashed potatoes and minced meat, dipped in egg, rolled in breadcrumbs then deep fried. It became so popular that almost every country now has their own version of preparing the classic favorite.

My version is very similar to the European tater.

Ingredients:
leftover mashed potatoes, chilled
1 whole egg, beaten
quick-melt cheese, cut into 1/2 inch thick strips
1/2 cup panko (Japanese bread crumbs)
cooking oil

Procedure:
1. Scoop 1 tbsp of mashed potato onto your palm.
2. Flatten it to make a patty.
3. Place 1 cheese strip in the middle of the patty.
4. Roll patty using palms to cover the cheese all over with the mashed potato.
5. Dip the roll in the beaten egg.
6. Roll it in panko and make sure that it's evenly covered.
7. Heat oil in a pan.
8. Fry potato rolls until breadcrumb coating turns golden brown.
9. Remove excess oil with paper towels.

Cyma Greek Tavern

This is a repost from my other blog.

"Where will we eat?" is the perennial question Kojiro and I face everytime we dine out. We have already tried most of the restaurants/cafes in Greenbelt 2 and 3 to come up with our safe bets; places we can always go to and rely on to provide good food when option paralysis strikes. However, my palate would appreciate a vacation every now and then from the usual Japanese, Italian, or hodgepodge cuisines, and today was one of those days. I wanted something different, something more adventurous...

Eureka! Let's go Greek in Cyma! Kojiro and I had only eaten at Cyma once and that was years ago with his otousan. We were not able to try their main dishes then but from the sampling i had of their soupa (soup) and orektika (appetizers), i like. Speaking of Cyma's appetizers, it is a must for every first-timer to order their house specialty -- the famous flaming Saganaki. This dish is flambéd at the customer's area and is accompanied by a resounding "**OPA!" from the servers...really entertaining but probably not for the weak-hearted.

photo courtesy of dessertcomesfirst

Whetted appetites will surely be satisfied in Cyma since not only do the food taste great, but also the servings are huge that even their "solo" servings are good for two. Now that's real value. To start our meal, Kojiro and I ordered the Spinach and Artichoke Fondue. It is a blend of melted cheese, sliced sun-dried tomatoes and feta served with warm pita triangles and grilled garlic bread. Mmmmmmm.

Spinach and Artichoke Fondue (P280.00)

For my main course, I opted for a solo Tonnos Salata (salad). "Whoah!" I gasped at first sight, the plate was heaping! It has Ahi tuna, mixed greens, tomatoes, feta cheese, baked onions, Gavros (not an abbreviation for Gavin Rosdale, it's Greek anchovies hehe), roasted bell peppers, black olives, marinated potatoes, green beans and boiled eggs with herb vinaigrette dressing. Colorful and quite tasty, though I wasn't crazy about the gavros.

Tonnos Salata Solo (P280.00)/To Share (P390.00)/Family (P540.00)

Kojiro wasn't feeling experimental so he ordered a "safe" chicken dish. The Kotopoulo Lemonato is the Greek's counterpart of our chicken adobo. The bird is braised with lemon, oregano, garlic and EVOO, then roasted with Greek potatoes and feta cheese. We were overwhelmed to see the half portion of the chicken lying on the plate. This dish alone could feed us both.

Kotopoulo Lemonato (P345.00)

We were so full afterwards, though it seemed as if our food were barely touched. I can't wait for the next time the infamous question pops up again. There's still a lot on Cyma's menu that I have yet to taste.

**Opa - traditional Greek term used to express one’s excitement and admiration in a very enthusiastic manner

Cyma Greek Tavern

1/F Greenbelt 2
Ayala Center, Makati