Braised Seitan [Lamb Shanks] in Curry Sauce *
(from Ming Tsai)
(from Julie Sahni)
Mushrooms In Creamy Fennel Sauce
Markko Reserve Pinot Noir (Ohio/1999)
* I had made extra "gravy" when I made this last time, so I saved it for tonight and just dredged the seitan in the spice flour mixture and fried it off. Then, just reheated the gravy for a quick meal...
Thursday, May 02, 2002