(from Paula Wolfert's Slow Mediterranean Kitchen: toasted bread, lacinato kale, fyh soy cheese, veg stock, shallots, leeks, salt, pepper, tamari)
Smoked Yukon Gold Potatoes
(smoked with alder wood)
Roasted Beet and Baby Spinach Salad
(with mustard vinaigrette)
It's not Panade weather yet, but if you're going to turn the oven on (to make peanut butter and chocolate chip cookies) when it's 86 degrees, you might as well make panade and roast beets. ;)
A slightly different take on the version we usually make from the Zuni Cafe book, this time from Paula Wolfert. The main difference is that you toast the bread in cubes in the oven before hand which changes the structure, but the taste is very similar to the other version...
Saturday, August 26, 2006