Dinner
Cucumber Roll Sushi
Soundtrack
Kiss -- Calling Dr. Love
Wednesday, May 29, 2002
Dinner
Macadamia Crusted Tofu [Halibut]*
Grilled Asparagus w/ Citrus Vinaigrette
Spicy Mango Salsa
Basmati Rice
Soundtrack
Barry White
* Cooking tip: when crushing/grinding frozen Macadamia nuts, let them warm up, perhaps even place them in a low temp oven for few minutes before you try to whack them -- they get a little mushy...
Having said that, they stuck to the Tofu nicely and sauteed up beautifully -- the Spicy Mango Salsa was the kicker, really elevating it from a typical dredged Tofu dish.
Macadamia Crusted Tofu [Halibut]*
Grilled Asparagus w/ Citrus Vinaigrette
Spicy Mango Salsa
Basmati Rice
Soundtrack
Barry White
* Cooking tip: when crushing/grinding frozen Macadamia nuts, let them warm up, perhaps even place them in a low temp oven for few minutes before you try to whack them -- they get a little mushy...
Having said that, they stuck to the Tofu nicely and sauteed up beautifully -- the Spicy Mango Salsa was the kicker, really elevating it from a typical dredged Tofu dish.
Tuesday, May 28, 2002
Dinner
8 Spiced Pot Roast with Roasted Vegetables*
Roasted Garlic Yukon and Sweet Potatoes
Wine
Markko Reserve Pinot Noir (Ohio/1998)
Sountrack
WKHR / Bainbridge, OH
* More Ming Tsai tonight, I do love his combination Chinese/French dishes...
8 Spiced Pot Roast with Roasted Vegetables*
Roasted Garlic Yukon and Sweet Potatoes
Wine
Markko Reserve Pinot Noir (Ohio/1998)
Sountrack
WKHR / Bainbridge, OH
* More Ming Tsai tonight, I do love his combination Chinese/French dishes...
Monday, May 27, 2002
Dinner
Tostones (Plantains) with Cilantro Garlic Sauce
Grilled Seitan [Lamb] w/ Asian Ratatouille and Roasted Garlic Infused Jus*
Soundtrack
Re/Search Incredibly Strange Music Vol. 2
* Another late night viewing menu -- this time from Ming Tsai's "East Meets West," substituting the "pommes plantains" for frites...
Tostones (Plantains) with Cilantro Garlic Sauce
Grilled Seitan [Lamb] w/ Asian Ratatouille and Roasted Garlic Infused Jus*
Soundtrack
Re/Search Incredibly Strange Music Vol. 2
* Another late night viewing menu -- this time from Ming Tsai's "East Meets West," substituting the "pommes plantains" for frites...
Sunday, May 26, 2002
Saturday, May 25, 2002
Dinner
Saffron and Yellow Tomato Soup
Roasted Vegetables In Banana Leaf
Braised Collard Greens
Pumpkin Seed Crusted Tofu [Chicken]*
(Wrapped in Phyllo, and stuffed w/ Soy Cheese]
* If you watched "Melting Pot" on Food Network, you might recognize part of this menu from the "Nuevo Latino" show.
Saffron and Yellow Tomato Soup
Roasted Vegetables In Banana Leaf
Braised Collard Greens
Pumpkin Seed Crusted Tofu [Chicken]*
(Wrapped in Phyllo, and stuffed w/ Soy Cheese]
* If you watched "Melting Pot" on Food Network, you might recognize part of this menu from the "Nuevo Latino" show.
Friday, May 24, 2002
Wednesday, May 22, 2002
Tuesday, May 21, 2002
Dinner
Curried Tofu [Veal] with Shallot and Pear Sauce over wilted Kale*
Butternut Squash Veloute with Ginger and Mustard Seeds
Wine
(Bonny Doon) Le Cigare Volant Red Table Wine (Califonia)
* both recipes came from those Bon Appetite "best of" harcover books (1996 and 1997). The Shallot and Pear sauce rocked. And the soup had a hit of Cayenne that made it quite spicy but very tasty...
Curried Tofu [Veal] with Shallot and Pear Sauce over wilted Kale*
Butternut Squash Veloute with Ginger and Mustard Seeds
Wine
(Bonny Doon) Le Cigare Volant Red Table Wine (Califonia)
* both recipes came from those Bon Appetite "best of" harcover books (1996 and 1997). The Shallot and Pear sauce rocked. And the soup had a hit of Cayenne that made it quite spicy but very tasty...
Monday, May 20, 2002
Dinner
Seitan Rolls*
(stuffed with Mushrooms, Green and Black Olives, Sage, Thyme and Maderia)
Braised Fennel w/ Pine Nuts
* We made our own Seitan today with the packaged Wheat Gluten, rather than from Bread Flour, which eliminated the constatnt soaking in cold water, but made for a different texture to the finished product. We made 1/4" sheets about 4" x 7" then rolled them like a jelly-roll, tied them in string, seared the outside pretty well, and then baked in a 350° oven for 30 minutes (it probably could have been 45, but we were hungry at that point). The outside was done perfectly, but the inside could have used the extra 15 minutes.
The texture, as I mentioned, was different. It wasn't chewy like the commercial seitan, but with a rather delicate mouth-feel. It fried up beautifully, handled well and didn't break when handled, but definately a more "bready" flavor.
We're going to try it again next weekend with the traditional method to see how it works out...
Seitan Rolls*
(stuffed with Mushrooms, Green and Black Olives, Sage, Thyme and Maderia)
Braised Fennel w/ Pine Nuts
* We made our own Seitan today with the packaged Wheat Gluten, rather than from Bread Flour, which eliminated the constatnt soaking in cold water, but made for a different texture to the finished product. We made 1/4" sheets about 4" x 7" then rolled them like a jelly-roll, tied them in string, seared the outside pretty well, and then baked in a 350° oven for 30 minutes (it probably could have been 45, but we were hungry at that point). The outside was done perfectly, but the inside could have used the extra 15 minutes.
The texture, as I mentioned, was different. It wasn't chewy like the commercial seitan, but with a rather delicate mouth-feel. It fried up beautifully, handled well and didn't break when handled, but definately a more "bready" flavor.
We're going to try it again next weekend with the traditional method to see how it works out...
Saturday, May 18, 2002
Thursday, May 16, 2002
Dinner
Roasted Sweet Potatoes and Yukon Gold Potatoes
Cavolfiore Soffocato
(Saffron "Smothered" Cauliflower, Saveur)
Stir-Fried Seitan [Chicken] with Tamarind Glaze*
(Jean-Georges Vongerichten "Cooking at Home..." p.95)
*usually when it calls for Chicken, I use Tofu, but Seitan works better here with the tamarind glaze...
Roasted Sweet Potatoes and Yukon Gold Potatoes
Cavolfiore Soffocato
(Saffron "Smothered" Cauliflower, Saveur)
Stir-Fried Seitan [Chicken] with Tamarind Glaze*
(Jean-Georges Vongerichten "Cooking at Home..." p.95)
*usually when it calls for Chicken, I use Tofu, but Seitan works better here with the tamarind glaze...
Wednesday, May 15, 2002
Tuesday, May 14, 2002
One of the perks of my job as webmaster for the cooking school is that I get to meet some interesting folks that I might not normally, holed-up here in my little webmaster bunker, errr office. Case in point, last night I got meet and hang out a little with Alton Brown as he dutifully signed a giant merchandise pile of his signature salt-cellars. The school apparently got some of the last originals in the warehouse, and he signed most of them under the lid in record time ("So, when do these show up on eBay again?" I joked). He also signed copies of his new book "I'm Just Here For The Food" Alton said, "I don't like the dust jacket much, but the hardcover looks good, more like a textbook"
His publishers (Stewart Tabori & Chang) set up a little book tour between the shooting his show "Good Eats". Alton says they shoot three times a year and that they just finished season 6.1 and will start on 6.2 when he gets back.
He graciously signed all the books and salt-cellars proffered to him and took pictures with the class after his demonstration on how to make souffles.
And little known fact about Alton -- he's a blogger too.
Monday, May 13, 2002
Sunday, May 12, 2002
Saturday, May 11, 2002
Friday, May 10, 2002
Thursday, May 09, 2002
Wednesday, May 08, 2002
Tuesday, May 07, 2002
Monday, May 06, 2002
Sunday, May 05, 2002
Cinco de Mayo
A post so large it took a day to upload...
Burrito Station:
Black Beans
Tomato, Lettuce, Scallions
Flour Shells (Manny's)
Soy Sour Cream
Hot Sauce (Cholula, etc)
Rajas
Cold Buffet:
Catcus Salsa
Guacamole
Salsa (Green, Red, Hot)
Chips
Hot Buffet:
Green Rice
Red Enchiladas
Green Enchiladas
Potato & Soyrizo Enchiladas
Tortilla Lasagna
Vegetables in Banana Leaf
Corn in Chipotle Butter Sauce
Dessert
Chocolate Olive Oil Cake
Almond Polenta Cake
Spice Cookies
Watermelon
needless to say, we're just going to eat leftovers for the rest of the day...
A post so large it took a day to upload...
Burrito Station:
Black Beans
Tomato, Lettuce, Scallions
Flour Shells (Manny's)
Soy Sour Cream
Hot Sauce (Cholula, etc)
Rajas
Cold Buffet:
Catcus Salsa
Guacamole
Salsa (Green, Red, Hot)
Chips
Hot Buffet:
Green Rice
Red Enchiladas
Green Enchiladas
Potato & Soyrizo Enchiladas
Tortilla Lasagna
Vegetables in Banana Leaf
Corn in Chipotle Butter Sauce
Dessert
Chocolate Olive Oil Cake
Almond Polenta Cake
Spice Cookies
Watermelon
needless to say, we're just going to eat leftovers for the rest of the day...
Friday, May 03, 2002
Thursday, May 02, 2002
Dinner
Braised Seitan [Lamb Shanks] in Curry Sauce *
(from Ming Tsai)
Smothered Cabbage
(from Julie Sahni)
Mushrooms In Creamy Fennel Sauce
Basmati Rice
Wine
Markko Reserve Pinot Noir (Ohio/1999)
* I had made extra "gravy" when I made this last time, so I saved it for tonight and just dredged the seitan in the spice flour mixture and fried it off. Then, just reheated the gravy for a quick meal...
Braised Seitan [Lamb Shanks] in Curry Sauce *
(from Ming Tsai)
Smothered Cabbage
(from Julie Sahni)
Mushrooms In Creamy Fennel Sauce
Basmati Rice
Wine
Markko Reserve Pinot Noir (Ohio/1999)
* I had made extra "gravy" when I made this last time, so I saved it for tonight and just dredged the seitan in the spice flour mixture and fried it off. Then, just reheated the gravy for a quick meal...