Dinner 4/24Tart Cherry Glazed Tofu and Bolete Mushrooms wrapped in Phyllo
(see below)
Braised Brussel Sprouts
Fingerling Potatoes
more fun with step-by-step pictures ;)
Tart Cherry Sauce
3/4 cup dry red wine
1 tbs balsamic vinegar
1 tbs cane sugar
1 tsp herbes de provence
1/2 cup smoked tart cherries (see below)
salt and pepper
Toss all the ingredients in a saucepan, bring to a boil and reduce until it begins to get syrupy. Remove from heat, and carefully put into the vita-mix/blender (cover with towel) and process until smooth. You can strain it if you'd like, but I don't mind the stray bits of cherry skin...
The tart dried cherries were soaked in an unfiltered/unfined red wine for an hour and were smoked along with the tofu over cherry wood (natch) for 20 minutes. Gilding the lily, yes...
Tart Cherry Glazed Tofu and Bolete Mushrooms wrapped in Phyllo
The phyllo is from Athens Foods in Cleveland
The extra firm tofu is cut into eight cutlets and pan-fried in canola oil over med-high heat until golden, reduce heat and add 1 tbs. or so of tamari/soy sauce for another minute or so. Then finished with 2 tbs. of the Tart Cherry Sauce to glaze.
The bolete mushrooms were reconstituted in water for 30 minutes, squeezed out and then pan-fried with olive oil, herbes de provence, salt, pepper and a little tamari for that umami hit ;)
(click on pix for larger versions)
01 -- Prepping the phyllo -- brush the right side of the phyllo, and fold over like a book, and brush again with olive oil.
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