Saturday, July 10, 2010

Grilled Seitan with Morel Mushrooms, Green Beans, Braised Carrots, Fig and Blue Sheese Crostini, Pound Cake with Blueberries, Cherry Ice Cream

Dinner 7/10

Grilled Seitan with Morel Mushrooms

Green Beans

Braised Carrots

Fig & Blue Sheese Crostini


Pound Cake with Blueberries

Cherry Ice Cream

Last week's seitan adventure was a trial run for tonight's meal, as we hosted our friends Laura and John for a seitan making workshop. We again made cutlets (which we grilled) and well as a batch of smoked chorizo-style sausages (not shown, but they look exactly like these).

We used our usual seitan making technique -- pounding out the cutlets with a meat mallet until very thin, then boil them in water for 15 minutes, then pressure cook in broth for 15 minutes. They were brushed with olive oil and tamari and grilled about 3-4 minutes per turn for nice grill marks.

(...and yes, we're still working on the seitan video we shot last week. It might take a bit longer than I was expecting.)

It was easily the nicest weather day we've had in weeks -- very low humidity and a pleasant breeze. We started out the evening with a quick appetizer of grilled fig and blue sheese crostini drizzled with some rice syrup while sitting out on the deck with a glass of champagne.

We finished the meal with a pound cake topped with Soyatoo whipped cream and blueberries and homemade cherry ice cream (that Liz whipped up while we waiting for the seitan to finish) on the side.

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