Tuesday, May 21, 2002


Curried Tofu [Veal] with Shallot and Pear Sauce over wilted Kale*

Butternut Squash Veloute with Ginger and Mustard Seeds


(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...

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