Goat Brie and Mushrooms

• 1 Tbsp olive oil
• 8 oz sliced crimini mushrooms
• 1 roughly chopped garlic clove
• 2 Tbsp red wine
• 1 Tbsp fresh thyme
• 1/2 lb. Brie wedge

Preparation:

Preheat the oven to 375

Put the wedge of Brie on a cookie sheet or piece of foil. Warm in the oven until the edges are soft and melting, about ten minutes.

While the Brie is warming, put olive oil in a saute pan over medium heat.

Add mushrooms, stirring occasionally until soft, about five minutes.

Add garlic, wine and thyme. The wine will reduce and be absorbed by the mushrooms. When this happens turn the heat to low. Salt and pepper to taste.

Take the warm brie out of the oven. Spoon the mushroom mixture on top. Serve with slices of baguette.

OTSU

SOBA NOODLES REQUIRE LOTS OF RINSING AFTER COOKING OR WILL TASTE AWFUL.  MAKE SURE THE WATER RUNS CLEAN AND CLEAR.  RINSE GENTLY SO AS NOT TO BREAK!!!

*Buy at Kroger for best prices on all items!  Whole foods and others are way more expensive for the exact same brand organic products.  My Kroger has a large-ish organic area, as do many stores these days, and they are way way way less expensive than any other store.  Soba noodles are approx. $3.25 for a pkg. at K where they are 4-5 dollars at organic stores. And I could go on and on….

For the dressing:

Grated zest of 1 lemon

1-inch cube fresh ginger, peeled and grated

1 tablespoon honey

3/4 teaspoon cayenne

1 tablespoon freshly squeezed lemon juice

1/4 cup unseasoned brown rice vinegar, or apple cider vinegar

1/3 cup shoyu sauce  (shoyu means soy in Japanese)

2 tablespoons toasted sesame oil

For the rest:

12 ounces dried soba noodles

12 ounces extra-firm tofu

1/4 cup chopped fresh cilantro

3 green onions, thinly sliced

1/2 cucumber, peeled, cut in half lengthwise, seeded and thinly sliced

1 small handful of cilantro, chopped

1/4 cup toasted sesame seeds for garnish

 

Cook the soba in plenty of rapidly boiling salted water just until tender

Braise the tofu in a dry nonstick (or well seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side.

Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine everything.  Add toasted sesame seeds to garnish.

Change it up:  Add a few tablespoons of peanut butter, some garlic, and leave out the tofu.  Thai Babi!