Ask Esther: Tofu/Cancer Link?

Mum, what's the link between the soy in tofu and breast cancer?
E: "You should look on the Web under 'soy beans.' It's very interesting."

OK, can you give me anything more?
E: "Most soy beans are...what do you call that? ...chemically...what's the word? I don't remember. Don't ask Esther on that one."

(enter Larry in the background) "GENETICALLY MODIFIED!" (Larry talks in all caps, all the time)

E: "Oh yeah, genetically modified."

L: "BECAUSE SOY INCREASES ESTROGEN RECEPTORS!"

E: "Yeah, too much estrogen leads to breast cancer."

L: "JUST DON'T OVERDO IT!"

Why is tempeh better than tofu?
E:"Tempeh is better because it's fermented soy and it digests better." (It's also less processed.)
.
L: "SEITAN IS ALSO VERY GOOD!" (no, it isn't). "IT'S A WHEAT ALTERNATIVE! IT'S A VERY GOOD ALTERNATIVE FOR ANYONE WHO IS VEGETARIAN IF THEY'RE NOT ALLERGIC TO WHEAT! IT TASTES LIKE STEAK!" (no, it doesn't.)

What about Edamame (soybeans)?
E: "Yeah, they're ok." (Caution: this is an uneducated guess)

L: "TOFU IS OK AS LONG AS YOU DON'T EAT IT ON A REGULAR BASIS! EAT TOFU IN MODERATION!"

I think the lesson here is to limit all soy, including soy milk, soy beans and tofu. It doesn't mean never eat it, just keep it on light rotation. I got a yummy, pre-seasoned tofu from TJ's the other day, and put it in a stir fry with broccoli, carrots and cauliflower--all over brown rice. Easy and satisfying.

Something to Bragg about.

BaHaHa hahah...did you get that? Bragg? HA!

This product--Bragg Liquid Aminos--has been used in my family for generations and I invite you to use it in yours. Lemme tell y'all--it tastes almost EXACTLY like soy sauce, and perfectly salts up almost any recipe. Really, there's no weird aftertaste. I use it in stir frys, greens, with beans and sometimes I get real crazy and dip sushi in it.

Why would you replace soy sauce with Amino Acids? First of all, Amino Acids are critical to life, people. I read it on wikipedia, so it must be true. Also, the FAQ section of Bragg's website says:

"Amino Acids are the building blocks of all our organs and tissues. They are also the building blocks from which different food proteins are constructed. When we eat a protein food, such as meat or soybeans, the natural hydrochloric acid in the stomach digests the protein, releasing the Amino Acids. They are the link between the food we eat and assimilation for our body tissue. Lack of adequate Amino Acids may make it impossible for the vitamins and minerals to perform their specific duties."

They help you ABSORB nutrients! And if all that wasn't enough to convince you fat-content-watchers, Bragg Amino Acids has 0 grams of fat. Buleeve it.

[Ed's note:] You can't find this at Trader Joe's (i've tried)--you'll have to go to Whole Foods or your local health food store, but it will be worth it.

Food from my homeland.

I visited Palm Beach Gardens this weekend and had a great time!

And while I'm not complaining, I'd like to state that on my first night home in six months, here's what was for dinner:

A. it was leftovers
B. my dad made it
C. the day before

From L-R, that's leftover French lentils, leftover Basmati rice and a leftover concoction I like to call "everything-but-the-50-inch-TV-screen Tempeh." If you ask what's in it, it's a little different every time, but the basis of the dish is Tempeh sauteed in coconut oil, kale (naturally), garlic, fresh ginger, Braggs Amino Acids, dry Sherry, Basil, Oregano, and anything else my dad can find in the spice cabinet. Truthfully, it tastes better than it looks, and I'd be happy to get you the somewhat exact recipe if you so desire.

After celebrating the head of the Jewish New Year at a cousin's with Sun-dried tomato brisket (yes, I ate it and yes, it was damn good), and having one too many Vodka-cranapples ('one too many' being one), I got to meet this little Brazilian cutie:

Only four months old, and a full head of perfectly-styled side part. I think he has a future in Brooklyn.

Then, on Saturday night, Esther redeemed herself with...

Mini Soufflés!!

Basically, these are mini baked omelets with leeks, mushrooms, peas, fresh Basil and feta, courtesy of Ivy Larson (who babysat me as a wee child). Recipe here (scroll down to find it). Tomatoes on top were a Gordon addition.

Almost as adorable and yummy as those pulkes above.

Stay tuned for more items from the Gordon Fridge of Life...

Greens Day: Escarole

I just made a soup that's going to knock your socks off.

First though, a little personal history about escarole.


Picture it: Palm Beach Gardens, 1993. Me, a recalcitrant preteen. Unfulfilled by the tedium of middle school. Unhappy with the home life of an only child. Yet, one of the few things that made me happy (besides Jordan Catalano): the escarole at Classico's, my favorite Italian restaurant. It was garlicky and crunchy and delicious, and I haven't forgotten about it. This is where my love of the Italian green began.

Years later, another escarole of note piqued my palette: the side they serve at Babbo (for $7, mind you). I'm sure some readers can recall my general hesitance and irritability of eating at such an expensive/heavily hyped restaurant during the summer of 2007. However, that meal at Babbo lives in my memory as one of the top 10 restaurant experiences of my life. Nay, top 5. The service is impecable, as were the greens.

So onto this soup (which I think is pretty classic Italian). I found the recipe online, tweaked it a little and made it work with escarole (originally it was spinach). This is my rendition.

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 clove garlic, chopped
• 2 (16 ounce) cans white kidney beans, rinsed and drained
• 18 ounces of chicken broth (I bought the box they have at TJs and used about 2/3rds. Vegetarians can certainly go with vegetable broth.)
  
• 1/4 teaspoon ground black pepper (I used more)
  
• 1/8 teaspoon dried thyme
  
• 2 cups water
• 1 bunch fresh escarole, rinsed and thinly sliced
• 1 lemon
  
  Heat oil in a large pot. Cook onion and celery in oil for 5 to 8 minutes, or until tender.
  
  Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
  
  With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
  
  This is where the magic happens: In blender at low speed, blend remaining soup in small batches until smooth, (remove the center piece of the blender lid so steam can escape.) Once blended, pour soup back into stock pot and stir in reserved beans. It's so creamy.
  
  Bring to a boil, occasionally stirring. Stir in escarole and cook about 4 minutes or until wilted. Squeeze half the lemon and remove from heat.
  
  Don't even THINK about serving this without grated Parmesan cheese on top and a lemon wedge. Also some extra black pepper never hurt anyone.

It was good.

Organic Virgin Mojito

...with ginger and mint infusion from Le Pain Quotidien.


Muddled lime, ginger, mint, club soda and sweetened with (supposedly) organic simple syrup.

Now that's Goddamn refreshing.

And if they tell me it's organic, to quote Wolf Parade, "I'll believe in anything." Because if I may say something about Le Pain--the experience of going there for me is right up there with bike riding in Palm Beach or a day at the spa. Maybe it's the communal wood tables or artisanal bread display or the agave-sweetened desserts or the little bowls of coffee, but the whole thing is a real French treat. I know it's a chain, but they got me.

Greens Day: Brussels Sprouts (did you know there was an 's' on the end?)

When I was a wee pre-schooler, one of my favorite games was to pretend I fell asleep in the car on the way home from school. It was a real hoot when I got home and tricked my parents (I'm an only child, don't judge me. I also stuffed beads up my nose on occasion).

One particular afternoon, I asked my mom to go along with my ruse of deep sleep, and trick my dad when we arrived at the house. We pulled into the garage, and my parents made small talk about their day when my mom came across some Brussels sprouts leftover from her lunch. Not wanting to throw them away or bring them back in the house, she started stuffing cold Brussels sprouts in my 4-year-old mouth. What was I to do? Ruin my plan? Not eat them? No, I chewed them up and swallowed, still pretending to be asleep. They both thought it was real funny.

Maybe it was the was the marinated flavors of garlic and soy sauce, maybe it was the memory of my father's white Saab parked in the driveway, but to this day, I love Brussels sprouts. And I've been making them often. They're actually mini cabbages (so watch out for gas), and they're loaded with vitamin C, Folic acid, potassium and more protein than most veggies.

Here's what I do:

Trim off the stem and outer leaves, and cut each sprout into two or three pieces.


Then, I do my regular greens routine: Olive oil in a pan on a medium high heat. Garlic in the bottom (sizzle, but don't burn it). Throw those little suckers in. Toss them around. Let them steam for a couple minutes (add 1/4 cup of water if necessary).

Then add soy sauce, lots of black pepper, I had red wine so I put that in. And let them steam a bit longer. Cover as well. Should cook for about 12-14 minutes. You may need more salt. And add any other seasonings you enjoy. Sesame seeds would be good. Here's what they look like when finished:



I made salmon and corn on the cob with it:

Bon appetit.