Tuesday, July 24, 2007

Tofu saute a l'estragon, Tian de cougettes a la provencale, Soupe a la Bonne Femme, Braised Carrots, Braised Fennel

Dinner 7/24

Tofu saute a l'estragon
(Tofu Saute with Tarragon)

Tian de cougettes a la provencale
(Eggplant and Zucchini Provencal)

Braised Carrots

Braised Fennel

Soupe a la bonne femme
(Leek and Potato Soup)

Three dishes tonight from Auguste Escoffier's "Ma Cuisine"...

The tarragon sauce involves making a reduction of stock/wine/demi-glace/tomato sauce/tarragon which makes for a very thick flavorful sauce which coats the tofu quite well.

The tian (a type of earthenware gratin dish which gives it's name to this dish) is basically a proto-ratatouille and matched well with the tofu and tarragon sauce -- olive oil, onion, garlic, eggplant, zucchini, tomato, wine, salt and pepper.

If a soup is only as good as the ingredients, these were very good leeks and potatoes. The homemade veg stock doesn't hurt either...

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