PPK Bastille Day Dinner 7/14
Tofu Salad Sandwiches
Salad Nicoise in Gaufrette Potato Baskets
Corn and Potato Soup with Tarragon
Seitan Bourguignon in Phyllo
Tempeh Wrapped in Grape Leaves and Phyllo
Chocolate Olive Oil Cake
thanks to the PPK crew -- Tami and Jim, Maureen and David, Liz and Chuck, Anna and Phil for finding the house -- and it's always a special night when we can cook for fellow vegans. We had a great time!
The gaufrette potato bowls are something we've done in the past -- it's time consuming to be sure -- but it works exceptionally well for a Salad Nicoise (lettuce, green beans, sun-dried tomato (for the anchovies), capers, kalamata olives, cherry tomatoes, parsley and the gaufrette potato basket instead of the boiled red potatoes). The dressing was the traditional vinaigrette of shallot, dijon mustard, salt, lemon juice, vinegar, olive oil, and pepper.
And it's hard to tell from the picture of the bourguignon, but it was molded in an oval shape -- we bought the pan years ago, and accidentally stumbled over it, looking through a box in the basement a few weeks ago. Once again with the funny shapes... ;)