Yearly Archives: 2008

Sesame Baked Tofu

Rich and nutty pieces of baked tofu are perfect for adding to stir-fry or curry dishes, but they are also delicious on their own.  Extra-firm tofu will hold up well to the marinating called for in this recipe, though some types of firm tofu will work fine as well. If you are worried that your […]

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Meghan - Gemma, this tofu looks fantastic! I know what I’m picking up on my grocery run this afternoon!

White On Rice Couple - This tofu not only sounds , but looks delicious! I grew up eating tofu and am so sad tofu doesn’t get mentioned on more blog recipes. Your technique brings out a delicious looking crust, which makes all the difference. The can already taste the flavors too. Thanks for this recipe.

Evan Petrie - Sarah often makes something that looks very similar to these. They are indeed delicious and they also make for great snacks even a couple of days later.

Lisa - Oh, I love this recipe. I used to make marinated baked tofu all the time at a deli I worked at, and I loved it all on its own. I need to make some soon . . . gorgeous photo, too. Yum.

Kalyn - I just found the link to your recipe on One Hot Stove, and had to check it out because I just posted a recipe for baked tofu today. Love the sound of your recipe, garlic and ginger sound great with this.

chiensetofurecipes - hello,your recipes are so cool,I hope it taste the way it looks I am a chinese food amateur and like cooking the dish myself,I’ll try it,I hope I could cook this dish as yours,thanks for sharing again.

Gemma - Thanks everyone! It is a great everyday recipe to have on hand when adding tofu to any dish.

Sandy in Florida - Making these for my vegetarian sister on Christmas day. Thanks for the recipe.

Gemma - Thanks for visiting, Sandy.

Miso Coleslaw Salad

From the archives. A simple miso soup is one of my favorite winter meals.  Miso paste will keep in the refrigerator for at least six months (or some same, indefinitely), but from time to time I like to look for new ways to use it so that I can justify the purchase of a new […]

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kickpleat - I’ve had a tub of miso in my fridge for oh, a year maybe? I still use it since I’ve heard it lasts forever. I love coleslaw and I love miso. Perfect!

rachel - That looks great! I love miso coleslaw.

Shannon - Hi Pro Bono Baker,
In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at
And miso coleslaw? How innovative! I just made some broccoli slaw last night and after eating it for the umpteenth time, vowed I needed to find a way to give it some ‘oomph.’ Thanks for the tips!
Shannon Eliot
Editorial Assistant,

Kalyn - I love the sound of this recipe, and I’ve been on a cabbage kick lately, so your timing is perfect!

Amy - I love Asian flavors in cole slaw. I have not tried miso yet, but will when I give your recipe a try.

KFC Cole slaw - I love cole slaw especially kfc coleslaw, but I haven’t tried miso coleslaw yet.
Thanks for this recipe ;-)

Apple Butter

During high school I worked seasonally at a local apple orchard.  I was employed in various capacities including tree pruning, conducting pony rides for children and working in the storefront. Autumn is my favorite time of year and while I was never thrilled about getting to work early on a Saturday morning, I would trade […]

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Alanna - Congratulations, Gemma! (And I missed the new design, it looks great.)

twobitme - Happy birth-mi-versary Gemma! Hopefully we’ll all get to have another dinner soon!

Anali - Congratulations on three years! I’m glad to have met you Gemma! Oh and I love apple butter too! : )

Terry B - Marion and I were just saying we need to get together with you for dinner soon. Maybe at Kuma’s Corner?

Joanna - Congrats Gemma! Hope to see you again soon!

Mirabelle Bakery

(Mirabelle Bakery's Seeded Boule)Many of my weekends over the past few months have started aboard a southbound train that deposits me 150 miles away from home in Champaign, IL.  Nick returned to finish his last year at the University of Illinois and we have been traveling back and forth to see each other since September.  […]

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Jessi - It all looks amazing but that Pesto, Tomato and Goat Cheese Foccacia has me salivating. I may need to stop by when next on my way home via auto!

Marla Lewis - Pro Bono Bakery, I am trying to find pink bread for my daughter’s tea party when I came across your Easter article on the internet. Would you be able to provide two loaves of pink bread? I live in Carmel, In so the bread would need to be shipped. Please call me at (317) 985-5344 if this is possible.
Marla Lewis

Julie - It all looks wonderful but I am especially drawn to the sour cream poppy seed bread it looks delicious.

Lisa - Heavens! Here I am, scanning your posts, and I start seeing “Mirabelle bakery” and feeling disoriented. Then I read the post and figure things out. You sly dog, infiltrating Champaign-Urbana!
Your photos of Mirabelle’s offerings are spectacular. I’m so glad you found the place. It is truly a treasure in C-U. And thanks for the kind words about my blog.

Sue - They are now making to-die-for croissants: Ham and swiss, spinach and feta, raspberry. I agree with you about the coffee, though. :)

gemma - Jessi, everything has been fantastic. You should definitely stop!
Hi Marla, I regret to say that I do not sell my breads at the moment (and I think you may be under the impression that Mirabelle Bakery’s breads are mine!) Sorry.
Julie, the sour cream and onion bread is really one of the most delicious things I have ever tasted. I am hoping to work up the courage to ask for the recipe.
Hi Lisa! Yes, I have been snooping around your area. I am happy to report that I have found delicious ways to spend my time there. Thanks for your post on Mirabelle!
Sue, I saw those croissants last weekend, I will be sure to try them soon! They looked amazing.

Katie - OH! When i went to school there, I loved loved get olive bread from Mirabelle. So good. And Blind Pig was my spot of choice :)

gemma - Hi Katie,
I love the olive bread too! I’ll have to get a good picture of it this weekend — it may be my last trip down there.

Micul - Pro bono baker, i love your photos from mirabelle bakery, but i am in Romania, and i kan’t go there.So if you got a recipe from something you have in the photos, please post here.
Thank you.

Gemma - Hi Micul,
Thank you, I’m glad you enjoyed the photos. Sadly, I do not have a recipe from Mirabelle. I really wish I did though!

Goldilocks Bakery - Oh! those pastries looks so delicious! Wish I can also go there and have a taste of it myself. Thanks for sharing this post. Keep posting!

Gemma - Thanks Goldilocks Bakery. I wish I could go back to visit too, it’s been so long!

Gemma - PLEASE NOTE: I have been forced to hold all comments for review due to some recent comments that do not fit within my published commenting policy. Thanks for your patience.

alison - hey! i enjoyed your writings here about mirabelle, but just a couple things from someone who actually bakes pastries there…. the pic u have above is of coffeecake, not mexican brioche, and the other pic you have isn’t chocolate brioche, its a german chocolate pastry. we do make a chocolate brioche, but it is quite different. anyway, just wanted to point that out.

Gemma - Thanks for the clarification Alison! It’s been a long time since I’ve been able to visit the bakery, but we were always so confused by their labeling! I asked on several occasions for clarification and the individuals working insisted these titles were correct. How strange!
I truly hope to make it down to enjoy more Mirabelle goods soon. Such a lovely place.

Banana Muffins

From the archives. These golden brown muffins owe their airy crumb and glossy exterior to egg whites used in place of full eggs (it also makes them healthier too, but that’s not really the point).  Serve them warm with butter or jam for a delicious breakfast or in addition to a brunch menu. Banana MuffinsMakes […]

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Caroline - Just found you through Chicagoist which pointed out that we are both talking Banana bread in Chicago. Must be the vibe in our fair city… Glad to find your site!

Sorina - Everything on that plate looks amazing!I would love to try this, sounds very simple and nice:)

Tanya - Those look fabulous…. I hope I can remember them next time I have bananas!

Tracy - I tried these, and they didn’t come out nearly as perfect as yours. Boo hoo! I posted about it today. Any idea for what I did wrong?

gemma - Hi there, sorry they didn’t work out! (Just read your post.) Using only three eggs, adding egg yolk, whole wheat flour, and nuts would definitely make them MUCH heavier though. The egg whites help to give them the lift and sheen that I found appealing in my experiment. I too often over-mix, that could also be a culprit. I will try to make these again soon to give you a some more pointers. I’m glad your son liked them though!