Curried Tofu [Veal] with Shallot and Pear Sauce over wilted Kale*
Butternut Squash Veloute with Ginger and Mustard Seeds
(Bonny Doon) Le Cigare Volant Red Table Wine (Califonia)
* both recipes came from those Bon Appetite "best of" harcover books (1996 and 1997). The Shallot and Pear sauce rocked. And the soup had a hit of Cayenne that made it quite spicy but very tasty...
Tuesday, May 21, 2002