(cover recipe from 01/07 Gourmet)
yet another magazine recipe -- adapted from the new Gourmet -- The torta made in a springform pan by layering crepes, sauteed broccoli rabe, bechamel sauce (roux + soy milk and a pinch of nutmeg), soy sausages (or you could sub sun-dried tomatoes), FYH Monterey Jack soy cheese, salt and pepper. It actually comes together very easily after making the crepes (adapted slightly by combining the AP with besan (chickpea) flour and a scant tsp. of baking powder, olive oil for the butter, soy milk, etc)
The broccoli rabe added that slight level of bitterness without overwhelming the whole dish. Two thumbs up...
Friday, December 22, 2006