Hickory-Smoked Tofu with Collard Greens and Morel Mushrooms, Puff Pastry Horns with Grilled Asparagus, Braised Carrots, Roasted Fingerling Potatoes
Easter Dinner 4/24
Hickory-Smoked Tofu stuffed with Collard Greens and topped with Morel Mushrooms
Puff Pastry Horns filled with Grilled Asparagus and Bechamel Sauce
Roasted Fingerling Potatoes
For me, Easter dinner really marks that transition between winter and spring foods -- but this April has been cold and very, very rainy -- and our ramps haven't done so well. There wasn't that much else out there this year, but we did manage to find some nice asparagus & morels.
The block of tofu was cut into six cutlets (rather than the usual eight pieces), hickory-smoked for 25 minutes, then pan-fried until golden brown on both sides -- about 5-6 minutes per side, then splashed with tamari and allowed to cook another 1 minute per side. After the tofu had rested for five minutes, a slit was cut in the side of the tofu creating a small pocket, where the cooked collard greens (shredded, cooked in olive oil, with shallots, garlic, pepper and tamari) were gently added. Ten minutes before dinner, the stuffed tofu was put in a 350F oven to finish cooking through. Once plated, it was topped with Morel Mushrooms (cut in rings, sauteed in olive oil, seasoned with salt & pepper).
A couple of weeks ago, we were looking for our cone-shaped pastry molds (a.k.a. cream horn molds), but couldn't find them. So we called around and finally found a set in Aurora at Le Gourmet Chef. The puff pastry was cut into strips, which were wrapped around the cone as shown.
Here they are coming out of a 350F oven after 15 minutes, ready to be filled with the grilled asparagus.
Here's the asparagus plated, right before the bechamel sauce (roux, shallot, rice milk, salt, pepper and thyme) was added.
Finishing the plate out was braised carrots.
Of course, it's not Easter unless there are extra pictures of the table decorations. ;)
Bunny and Lilies
Chick with Straw Boater Hat.