Roasted Butternut Squash Soup
(w/ cinnamon, cumin seeds, ground red pepper and fresh grated tumeric)
Moroccan Couscous Stuffed Tofu [Chicken Breasts]*
(Food and Wine February 2002)
Braised Chard with Harissa
Tomato Confit in Balsamic Vinegar Reduction**
*adapted, as you're supposed to stuff the couscous mixture under the skin of the chicken, we fried the tofu cutlet off in a saute pan, made the couscous mixture, piled it on top of the cutlet and then wrapped it all in phyllo, and finished in the oven for 20 minutes at 350. Similar in construction to last nights phyllo wrap, this was very spicy and juicy.
** The confit is from Jean-Robert de Cavel who is formerly of the Maisonette in Cincinnati and is opening his new place, Pigall this year. I've taken 5 classes from him, and always come away having learned a great deal about composition of dishes and techniques...
Sunday, February 24, 2002