Saturday, July 26, 2008

Tofu stuffed with Preserved Lemons and Green Olives, Couscous, Broiled Zucchini with Balsamic Vinegar

Dinner 7/26

Tofu stuffed with Preserved Lemon and Green Olives


Broiled Zucchini with Balsamic Vinegar

We (finally) made a batch of preserved lemons about a month ago, using the recipe in Claudia Roden's "The New Book of Middle Eastern Food," and used them for this meal.

Much like the technique used for the tofu l'orange, we vacuum-sealed the six tofu cutlets (with a slit cut in the middle for stuffing) with a mixture of the preserved lemon juice (which already has salt added) and pepper and refrigerated them for six hours.

They were pan-fried in canola oil until golden on both sides -- about 5-7 minutes on medium heat.) Then splashed with a tablespoon of tamari at the end of cooking and cooked for an additional 1-2 minutes per side.

Next they were stuffed with a mixture of chopped green olives, preserved lemons, garlic, salt and pepper and roasted in a 350F oven for 15 minutes.

The simple zucchini and balsamic idea came from watching Eric Ripert, subbing nutritional yeast for the parmesan and breaking out the 25-year-old balsamic. The couscous had currants and was molded using a small glass bowl.

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