27: When Less is More: Ali Slagle on the Art of Short Recipes
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Andrea and Molly speak with recipe developer, editor, stylist and writer, Ali Slagle about her career trajectory, her debut cookbook and why she focuses on the home cook. She shares her inspiration for the book's unique format and language, the challenges she puts on her recipe writing and how she channels her voice with permission to be weird. At the end of the episode we (virtually) visit Andrea's kitchen as she makes a recipe from Ali's book, Bacon Lettuce and Tofu Stir-Fry (recipe below).
Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin Donnelly
Editor: Abby Cerquitella
Mentions
Ali Slagle’s Website
Ali Slagle’s Instagram
Recipe
Make Ali Slagle’s BLT Stir-Fry! Note that in Ali’s book, I Dream of Dinner (2022, Clarkson Potter), kosher salt, pepper, and neutral oil are not listed as ingredients. It’s assumed that you have those in pantry.
BLT Stir-Fry
But the T stands for tofu.
Ingredients: SUSHI RICE, TOFU, CORNSTARCH, SOY SAUCE, RICE VINEGAR, MAPLE SYRUP, ROMAINE, BACON
FOR 4 Servings
1. Make rice: In a medium saucepan, bring 1 cup sushi rice, 1¼ cups water, and ½ teaspoon salt to a boil. Cover, reduce the heat to the lowest setting, and cook until the rice is tender, 12 to 15 minutes. Remove from the heat and keep covered.
2. Cut 1 (14-to 16-ounce) block firm or extra-firm tofu lengthwise into ½-inch-thick slices, then cut each piece crosswise in three. Wrap in paper towels to dry. Transfer to a medium bowl and toss to coat with 1 tablespoon cornstarch and ½ teaspoon salt. In a measuring cup, stir ¼ cup low-sodium soy sauce, 3 tablespoons unseasoned rice vinegar, 3 tablespoons maple syrup, and a few grinds of black pepper.
3. Slice 2 heads romaine crosswise into 1-inch pieces. Cut 6 thick-cut bacon slices into 1-inch pieces (easiest with scissors).
4. In a large nonstick skillet, heat 1 tablespoon neutral oil and the bacon over medium. Cook, stirring sometimes, until the bacon is golden brown, 5 to 7 minutes. Transfer to a paper towel–lined sheet pan. Hold on to the skillet, leaving the fat behind.
5. Add the tofu to the skillet and cook, without touching, until very crisp and browned, 2 to 3 minutes. Flip the pieces and repeat on the other side. Transfer to the sheet pan. Add the romaine to the skillet, season generously with S&P, and stir until just wilted. Return the tofu and bacon to the skillet, along with the maple-soy mixture, and stir until everything is glazy, 2 to 3 minutes. Fluff the rice with a fork and eat with the stir-fry.
Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photograph copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.
Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show