Saturday, August 13, 2005

Dinner 8/13

Seitan Piccata
(from the Candle Cafe cookbook)

Corn Soup *

Seared/Steamed Haricot Verts w/ Shitake Mushrooms

Wilted Beet Greens w/ Raisins

* the soup is a variation of a recipe by Marcus Samuelsson. We use corn stock -- 4 corn cobs and 2 quarts of water reduced by half -- in place of the chicken stock, and a soft box tofu in place of the cream. We topped it with fried potato skins in place of the potato salad.

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