Saturday, July 19, 2008

Tofu Marsala en Papillote, Sourdough Bread, Pain Au Levain and Green Olives

Dinner 7/19

Tofu Marsala en Papillote

Sourdough Bread / Pain au Levain

Green Olives

Similar to the packages we made catering for the Coturri tasting, use the basic Tofu Marsala recipe, add spaghetti (and we tossed in some remaining kumquats from last night) and bake.

The kids love opening the packages and smelling all the aromas that come rushing out...

For an appetizer we enjoyed some olives and the San Francisco Sourdough & Pain au Levain breads that Liz made at her bread making class at the Western Reserve School of Cooking in Hudson.

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