The Family Dish: Tofu, Edamame, and Shiitake Frittata with Dipping Sauce

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Incredibly, my copy of Madhur Jaffrey’s book World-of-the-East Vegetarian Cooking turned 30 this year. It was one of the first cookbooks I ever bought—before my cookbook-buying habit turned into a full-blown obsession, and long before I ever imagined I would use it to cook for my children.

In some ways, the book is showing its age: the corners long ago ripped off the paperback front cover, and the cream-colored pages have noticeably darkened around the edges. It contains none of the eye-catching photographs that distinguish so many cookbooks these days.

And yet, as far as recipes go, World-of-the-East remains utterly contemporary…

To read the rest of this week’s Family Dish post, and to get the recipe for Tofu-Edamame Frittata with Dipping Sauce, click over to The Washington Post’s food blog, All We Can Eat. Buon Appetito!

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2 Responses to The Family Dish: Tofu, Edamame, and Shiitake Frittata with Dipping Sauce

  1. Barbara Reginato July 4, 2011 at 1:46 pm #

    Hi Domenica, I’m a friend (&mother-in-law) of “Arugula” Mary. Your food looks luscious. After her blog Pasta and Peas, I wonder how to use the cardoons I’m growing in a pasta dish. I don’t want to deep fry. -thanks, Barbara

    • Domenica July 5, 2011 at 8:41 am #

      Hi Barbara,
      Thanks for your comment—and your question. I admit I only have limited experience cooking cardoons. I know that in Abruzzo, the region where my family is from, cardoons are simmered in broth and served as a ‘primo piatto.’ For pasta I might suggest sauteing them in olive oil, maybe with slivered garlic and parsley, and tossing them with cooked short pasta and a generous quantity of parmigiano or pecorino. You can even add some bread crumbs to the mix as you’re sauteing them to give added texture and crunch. I hope this helps!

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