Tempeh Strudel with Braised Endive
Braised Carrots
Braised Leeks
Tonight's Keyword: Braised ;)
We had a little bit of leftover phyllo from the other night and some endive from the catering gig, so this dish seemed a natural choice...
This is recipe is heavily adapted from a class we took with chef Michael Symon around 1999. The grape leaves keep the tempeh from drying out during the baking and add a nice additional flavor to these little phyllo strudels...
here's a few shots of how it's assembled...
For the tempeh: Cut into eight pieces, fill a small saute pan with water halfway up the side of the tempeh, and add a splash of tamari. cook over high heat until the liquid has evaporated. Heat oil to 375°F and deep fry the braised tempeh for about three minutes...
Assembling the strudel:
Rinse/drain eight grape leaves. place tempeh piece at the bottom...
...and roll up.
Take one phyllo sheet, fold in half like a book, and brush with a combo of olive oil and chopped rosemary.
Coat all exposed areas as you roll up the strudel.
Place on a sheet pan...
...and bake at 450°F for 8-10 minutes.
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