(from the Candle Cafe cookbook)
Corn Soup *
Seared/Steamed Haricot Verts w/ Shitake Mushrooms
Wilted Beet Greens w/ Raisins
* the soup is a variation of a recipe by Marcus Samuelsson. We use corn stock -- 4 corn cobs and 2 quarts of water reduced by half -- in place of the chicken stock, and a soft box tofu in place of the cream. We topped it with fried potato skins in place of the potato salad.
Saturday, August 13, 2005