Category Archives: Recipes

Ginger Bombs

This is a spicy treat to make with firm tofu. All you need is some firm tofu, fresh ginger, and salt. The first thing to do is to grate the ginger. The more ginger you use, the bigger the bomb … Continue reading

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Tofu Crouton Puffs

When you want to make croutons, reaching for a block of tofu may be the last thing that comes to mind, but firm tofu makes a nice, crunchy crouton with a light, airy inside. Take an eight to ten ounce … Continue reading

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Ginger-Garlic Pockets

Take slices of firm tofu, A Man and His Hoe® tofu if you are lucky enough to get some, and using a sharp knife, carve out pockets on one side of each slice. Make a filling. I used the carved … Continue reading

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You’re Never Too Old to Do It Better

Better, this bread is better than before. I made a loaf following the instructions I found in an article, Bread for Success on bon appétit’s website. I deviated from the article a bit, as the size of loaf that article … Continue reading

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煎り酒 – Irizake

Irizake, a dipping sauce made from sake, dried plums, fish flakes, and salt, is having a comeback in Japan. Historical references to this sauce go back to the end of the Muromachi period (1336~1573). During the Edo period (1603~1868), irizake … Continue reading

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Worth Waking Up

Any day that starts like this is a day worth waking up for. It’s late October and there are almost no clouds in the sky. A cool mist blankets the neighbor’s horse pasture, and as soon as the sun rises, … Continue reading

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Softening the Edges

Ever notice when you cut raw potatoes how sharp the edges are? If you’re cooking for someone you love, take a minute or two to do something about those edges. Do you really want to serve them sharp-edged potatoes? Before … Continue reading

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Last of the Garlic Scapes – Served

This is what the last of the garlic scapes became. You can cut the stems and use them like you would string beans. They taste like string beans cooked with some garlic. The garlic flavor is not strong.

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Impatience Rewarded

For nearly a year I have been waiting for this recipe to finish. Last August I made my first batch of miso and set it in the pantry to age. I meant to wait until August, but now that it … Continue reading

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Kneading Bread Dough? Use a Bowl

I’ve been baking bread for half a century. One of my household chores as a small child was helping my mother bake bread. Even though I make bread without kneading, at times I just need to get my hands on … Continue reading

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On the Board Today – June 3, 2014

This time of year there is an endless supply of fresh greens to eat. I’m not even sure what the first green is. I found it growing amid the garlic. Besides the mystery green, there are dill and onion scapes, … Continue reading

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Raw Egg on Rice

After working hard outdoors, few things are as satisfying as a raw egg on warm rice with a dab of pickled plum and wakame (Undaria pinnatifida). The yolks of the eggs at a man and his hoe® are so buttery, … Continue reading

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On the Board Today – May 24, 2014

It’s lunch time and on the board today are onion scapes, asparagus and garlic stalks, fresh kale, lettuce and mustard leaves. All refuse from an hour of weeding and thinning. The nice thing about cleaning out vegetable beds is that … Continue reading

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Why Is Mayonnaise White?

When I see mayonnaise in the store, I always wonder why it is so white. The typical recipe for mayonnaise starts with egg yolks, adds vinegar or lemon juice, salt, pepper, mustard (I prefer to use ground mustard seeds). After … Continue reading

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On the Board Today – May 18, 2014

On the board today – a simple lunch starting with freshly picked spring chrysanthemums (春菊-shyungiku) and kale, sautéed in home made butter made from raw cream. Followed by two eggs gathered within the past half hour, cracked into a bowl, … Continue reading

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Spring Garlic with Chicken – True Paleo Fare

This is a simple recipe with just a few ingredients. One whole five-month old rooster which has been crowing for no more than a month and butchered within the last four days One bunch of green garlic freshly plucked out … Continue reading

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Rhubarb Sauce – Live a Little

Rhubarb Sauce is an indispensable condiment around here from April through summer. It’s tart flavor goes with most any dish, even something as simple as toast. For heartier fare like lentils, beans, or a roast, it is superb. Or mix … Continue reading

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Salad Recipe – Five to Ten Minutes

It’s fresh salad season here at a man and his hoe®, and I thought I’d share a simple salad recipe, one that I make nearly every day. Step 1: Go into the vegetable garden and fill a salad spinner with … Continue reading

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Making Tofu

What does making tofu have to do with raising chickens? Nothing directly, except that chickens love homemade tofu as much as I do. They also go nuts over okara, a byproduct of making tofu. So do the dogs. Okara is … Continue reading

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