Monday, January 28, 2002


Swiss Chard with Currants and Pine Nuts
(from Jack Bishop's "Italian Vegetarian")
made into a Napoleon between slices of oven-dried eggplant. *

Glazed Maroon Carrots

Roasted Potatoes, Garlic and Carrots

Tofu [Chicken] Stir-Fry with Tamarind Glaze
(from Jean-Georges Vongerichten's Cooking At Home... pg. 95)

Basmati Rice


Pound Cake w/ Whipped Cream


* I oven dried the eggplant slices yesterday, and they did dry out nicely. They were a little too rubbery today, but I think the problem was the original slices were too thick. They need to be more
crispy and chip-like for the Napoleon to work better on the plate.

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