Monday, May 26, 2008

Tofu Piccata, Fava Beans, Pea Soup

Dinner 5/26

Tofu Piccata

Fava Beans

Pea Soup

A springtime meal, with Fava Beans, English Peas and Tofu Piccata.

The piccata, served over fettuccine, is one of favorites, adapted from Candle Cafe cookbook, subbing for seitan. The capers really make this dish shine...

The soup is adapted from Jean-Georges Vongerichten's "Cooking At Home with a Four-Star Chef" -- the broth uses the shucked pea pods as an additional flavor enhancer, and they do a great job of infusing the broth with that essence of springtime.

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