Thursday, May 02, 2002


Braised Seitan [Lamb Shanks] in Curry Sauce *
(from Ming Tsai)

Smothered Cabbage
(from Julie Sahni)

Mushrooms In Creamy Fennel Sauce

Basmati Rice


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...

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