Has anyone made the granita recipe posted on the home page? It sounds super easy and refreshing. I am planning on making it this weekend-plan to head to the local farmers market to get some type of citrus fruit-hopefully tangerines or a similar fruit-to make the recipe.

Also there is a recipe for Pad Thai-never made it, never had it. I see it calls for tofu-never had that. Has anyone made Pad Thai? Did you like it? Could you pass it off to a family that might be averse to eating tofu?

Jill

quote:

Originally posted by fbroadie:
The granita was great! I still have a little left. I had some for breakfast yesterday instead of orange juice. It was very refreshing. I will definitely be making it again.

YAY!! I'm so glad it turned out great. I cannot wait to make it. I didn't make it to the farmers market over the weekend, and they are only open Th/F/S. Sheri, to answer your question-yes, we have a year round, indoor farmers market. I'm not exactly sure where their produce comes from during the off-season, but it's still typically better tasting and less expensive even in winter than the grocery store produce. There are also Amish stands that sell baked goods, and a ton of butchers. There are a few gourmet stands. It's a great place! The citrus selection at the grocery store yesterday was ok, still very expensive and the oranges I bought are so-so. I would NOT even attempt the granita with them. So, I will wait for really great tangerines or oranges or whatever before I make this.

Jill

The granita was great! I still have a little left. I had some for breakfast yesterday instead of orange juice. It was very refreshing. I will definitely be making it again.

I decided to make the granita today even though I wasn't going to be here all afternoon. I gave it a quick stir before I left. And went at it with the fork when I came home. It is looking pretty fluffy. It smells fabulous. I can't wait to try it.

I've been itching to make that granita recipe too. It sounded especially good while I was sick. I have a bunch of Cara Cara oranges on the counter waiting for me to have a free day.

As for tofu, it's pretty bland. It's really more of a texture than a flavor. And Brie is right, it is a little sponge and will soak up the flavors of whatever you marinate it in. But it is always good to drain it first. Open the package, drain off any excess liquid, wrap it in paper towels, and put it between two plates with a can of soup or tomatos on top. Let it sit for about 20 minutes. You will be surprised at how much liquid will drain off. Now do your marinating, and you will get a lot more flavor into your tofu.

If you want it to have a more meaty texture, you can bake it in the oven.

I have had Pad Thai before and liked it. If your family is fond of asian dishes, I imagine that they would like Pad Thai. You can also swap the tofu for chicken or shrimp if you think it is too much for your family.

I made Pad Thai once out of a Health magazine recipe that I adapted for the things I didn't like. It was Shrimp Pad Thai, though--it didn't have tofu in it. I liked it as I recall, but I haven't made it again. Then again, I rarely cook from recipes, so that may be why I haven't thought to make it again.

You mentioned a local farmers market. You have farmers markets that are open year-round in PA??? We don't even have that here in DE and we are well south of you.

I haven't tried KD's recipe but I LOVE pad thai. Cut the tofu small and it will take on the taste of the sauce. I don't think your family would tell the difference between if you had tofu or eggs.