(stir-fried tofu, carrot, red bell pepper, snap peas, garlic, ginger. garlic sauce: tamari, lime juice, fried garlic, galanga, shallot, lemongrass, red pepper flake, cornstarch, black pepper)
(jasmine rice, tamari, toasted sesame oil)
Banana Ice Cream with Toasted Coconut and Peanuts
(coconut milk, sugar, rum and two very very ripe bananas)
the Garlic Tofu sauce is yet another attempt at re-creating the magic from Lemongrass... the only advice I can make for those wishing to make it -- Add. More. Garlic!
The banana ice cream was extremely banana-y, but that's what you're shooting for... ;)
adapted from the Plain Dealer (the link will disappear in a couple of weeks)
Banana and Coconut Ice Cream
Makes 4 servings (about 2 cups)
1/4 to 1/2 cup shredded unsweetened coconut
2 very ripe large bananas
1/2 cup unsweetened coconut milk, chilled
1 tablespoon agave
Squeeze of fresh lime juice
A few drops of dark rum, if desired
Preliminaries: Preheat oven to 375 degrees. Place the coconut on a sheet pan and bake, tossing occasionally, until it is golden, about 4 minutes. Watch carefully so it does not burn. Set aside to cool.
Preparation: Peel the bananas. Slice into 1/2 inch slices and place them on a cookie sheet. Freeze until solid, at least 1 hour.
Blend the frozen banana slices in a food processor until roughly chopped. Add the coconut milk, sugar, lime juice and rum, if desired, and continue processing, scraping the sides down occasionally until it is the consistency of ice cream, 1 to 2 minutes. (Although at first the mixture will seem granular, as the bananas thaw slightly, it will become very creamy.)
Presentation: Serve at once or freeze up to 1/2 hour before serving. Scatter toasted coconut over each serving.
Source: Recipe adapted from Sally Schneider's "The Improvisational Cook" (William Morrow, 2006) and "A New Way to Cook" (Artisan, 2001).