Monday, July 17, 2006

Tofu with Almond and Saffron Sauce over Pasta, Chickpea and Soyrizo Stew, Wilted Kale with Sherry

Dinner 7/17

Tofu with Saffron and Almond Sauce over Pasta
(tofu, onion, garlic, almond, bread, saffron, clove, black peppercorn, sea salt, sherry, veg stock, parsley)

Chickpea and Soyrizo Stew
(recipe below)

Wilted Kale with Sherry
(onion, garlic, kale, tamari, pepper, sherry)

Back to Spain tonight with saffron, almonds, chickpeas and sherry...

The sauce for the tofu dish has all the familiar elements -- a paste made of garlic, fried bread and almonds; the aromatics of saffron, clove and black pepprcorn along with the salt, veg stock and sherry all coming together in a heady perfume that enveloped the tofu (coated with flour and pan-fried with olive oil) and onions.

Chickpea and Soyrizo Stew

2 tbs. olive oil
1 onion, sliced
4 cloves of garlic, chopped
1/2 package of soyrizo
1 can of chickpeas
1 tsp. smoked paprika
salt and pepper to taste
1 tbs. minced parsely

In a large pan, over medium heat, add 1 tbs. olive oil and when it begins to shimmer add the sliced onion and saute until just begining to brown, add the chopped garlic. Continue to cook for an additional minute or so. Remove onion/garlic mixture from the pan.

Add 1 tbs. of olive oil to the pan and add the soyrizo -- cook until you start to see blackened bits. Add the onion and garlic back to the pan, along with the can of chickpeas (you can use the juice from the can as well) and smoked parika. Cook until liquid has almost evaporated, and add salt and pepper to taste. Garnish with the parsley.

blog comments powered by Disqus