Thursday, September 14, 2006

Pumpkin Seed and Pecan Encrusted Tofu with Enoki Mushrooms, Potato, Onion and Chard Galette, Braised Fennel, Pecan and Apple Salad

Dinner 9/14

Pumpkin Seed and Pecan Encrusted Tofu with Enoki Mushrooms
(adapted from Candle Cafe)

Potato, Onion and Chard Galette

Braised Fennel

Pecan and Apple Salad with Balsamic Vinaigrette Dressing

The tofu dish was adapted from the Candle Cafe cookbook -- they used seitan, but the tofu worked just fine. It uses an interesting marinade of tomato paste, umeboshi vinegar, red wine, tamari, etc... then after chilling for three hours, it's then rolled in a mixture of flour, the ground pecans and pumpkin seeds, salt and pepper. They were cooked off in the cast iron pan with canola oil. I though the marinade was going to be overwhelming, but turned out surprisingly good... The enoki were a nice addition both in texture and flavor.

The cast iron pans got a work out today, with the potato, onion and chard galette. There's always that moment of truth when it comes time to flip the galette over -- thankfully no problems today, it released perfectly into the larger pan... ;)

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