Sun Sentinel Palm Beach Edition
Stir-fried mixed vegetables and Sour Cream Pumpkin Coffeecake
Q: My husband and I love eating at Bluefin restaurant in Parkland. I love the cashew nuts entree with mixed vegetables and steamed tofu. It has a delicious light brown sauce that I haven't been able to duplicate. I would love to get my hands on the recipe so I can make it at home. Thanks. – Jill Katz, Parkland
A: Chef Yozo Natsui of Bluefin (6694 Parkside Drive, Parkland, 954-755-0120, bluefinparkland.com; 861 NW 51st St. #1, Boca Raton, 561-981-8986, bluefinsushiboca.com) moved to South Florida over 20 years ago from Japan. Natsui opened his first Bluefin in Boca Raton over 15 years ago, serving Japanese and Thai specialties. The second location in Parkland launched in 2008. Chef Natsui, known for his awardwinning sushi, has since become an authority, consulting on sushi restaurant openings from Florida to Georgia.
A big thank-you to general manager, Tikumporn “Tim” Sathonpanich of Bluefin Parkland for assisting me in my hunt for the stir-fried tofu recipe. The sauteed tofu is served with mushrooms, bell peppers, water chestnut and scallions. I wasn’t sure if these were the mixed vegetables Jill was referring to? Sathonpanich explained “You can also order stir-fried mixed vegetables,
Claire’s Tip of the Week: Tofu with cashews. If you don’t have a wok in your kitchen for today’s recipe, don’t let that stop you from trying tofu with cashews. You can use a saute pan, but remember when stirfrying to work in batches to avoid overcrowding vegetables. Otherwise, vegetables will lose their bright, crisp stir-fried appeal and end up being a steamed, overcooked and soggy mess. which includes more variety. Some people like to combine the two dishes.” He was kind enough to share both recipes.
Q: My mother used to make a pumpkin sour cream cake that I just loved. It was always a special treat around the holidays. I remember it had a streusel topping and was so delicious, I used to eat it for breakfast. Do you have anything in your files that comes close? Thanks for your help. – Susan Hammond, Hollywood
A: I am happy to share this pumpkin cake recipe in time for your Halloween parties and the entire holiday season. But the credit goes to Nestlés, Libby’s Pumpkin. I found a copy in our archives published eight years ago. On a personal note, I’ll be making this recipe for my daughter’s October birthday. I admit she’s one of those tweens that’s fueled the pumpkin-spice craze. And I happen to love sour creambased cakes for their tangy flavor and added moistness. And yes, Susan, a cup of coffee and a slice of Sour Cream Pumpkin Coffeecake sounds like a great breakfast to me too! Preheat the oven to 325 degrees F. Lightly butter a 13-by-9-by-2-inch baking dish and set aside. Using a large mixing bowl, whisk together the flour, baking powder and baking soda and set aside. In the bowl of an electric mixer, fitted with a paddle attachment on medium speed, cream the butter, ¾ cup sugar and vanilla. Add 3 eggs, beating well. Add the flour mixture alternately with the sour cream, beginning and ending with the flour. Using a separate medium bowl, whisk the pumpkin, remaining 1/3 cup sugar, remaining egg and the pumpkin pie spice, until combined. Spoon half of the flour mixture into a prepared pan, spreading evenly into the corners. Sprinkle half of the streusel mixture on top. Spread the pumpkin mixture over the streusel, then carefully spread the remaining flour batter over the pumpkin mixture. Sprinkle with remaining streusel topping. Bake until a toothpick inserted in the center comes out clean for about 50 to 60 minutes. Cool on a wire rack. Nutrition information per serving: 461 calories, 47% calories from fat, 24 g fat, 11 g saturated fat, 109 mg cholesterol, 56 g carbohydrates, 39 g total sugar, 36 g added sugar, 6 g protein, 173 mg sodium, 3 g fiber