First off, I made some fruity tofu kugel tonight, and it was quite good. The sort of recipe I’d recommend to my family, except it really needed some cream of mushroom soup and maybe chow mein noodles on top. Mom, here’s the recipe site I was talking about.
Second off, there has got to be a Scandinavian take on the tamale. I’m enthralled by the form—clever little flour pockets! It’s like frozen food with corn husks and kitchen cred!—but not by the filling. Initially I thought: bacon, cheese, more bacon, ham. Then I thought: I’m off red meat, what about pickled herring? Some rye flour, some herring, a little parsley and a lot of remoulade – it’d be fiskilicious!
Do bad things happen when you boil pickled herring? Someone please tell me what a bad idea this is. And remind me not to watch two-hour Iron Chef fusion cooking specials.