Thursday, April 29, 2010

Tofu and Kumquat Shish Kabobs, Pot-Roasted Eggplant with Tomatoes and Cumin, Potatoes with Mint and Cilantro Sauce, Apple Spice Layer Cake

Dinner 4/29

Tofu and Kumquat Shish Kabobs

Pot-Roasted Eggplant with Tomatoes and Cumin

Potatoes with Mint and Cilantro Dipping Sauce

Persian Cucumbers


Apple-Spice Layer Cake

A meze kind of meal... the tofu for the shish kabobs was smoked with hickory, marinated with a splash of tamari and rubbed with a spice rub:

Spice Rub

1 tbs. smoked paprika
1 tsp. cumin
1 tsp. brown sugar
1 tsp. garlic salt
1/4 tsp. cinnamon
1/4 tsp. black cardamom, fresh ground

The tofu and kumquats were put on the skewer and grilled until cooked through, about 8-10 minutes, turning every couple of minutes. The kumquats (which were also smoked) were some of the nicest one we've ever had... Pro tip: don't bite into them right after removing from the grill, unless you like a hot & sour citrus blast in your mouth -- just sayin' ;)

One thing we have plenty of in the herb garden is mint. The dipping sauce was for the potatoes (and we tried on the shish kabobs as well). It's sort of like a mint chimichurri sauce.

Mint & Cilantro Dipping Sauce

1/4 cup mint, chopped
2 tbs. cilantro, chopped
1/8 tsp. cumin
1/2 tsp. sea salt
1/2 lime, juiced
1 tsp. agave

1/4 cup olive oil

Put the first six ingredients into the blender and slowly add the olive oil until it emulsifies. Check for seasoning, and pour into a individual serving bowls for each person.

The yummy eggplant and tomato dish was from the May 2010 F&W from Paula Wolfert.

The (tiny) Persian cucumbers were simply sliced and sprinkled with sea salt.

The Apple-Spice Layer Cake is from Martha Stewart's "Baking Handbook" (pg. 161) -- subbing soy sour cream, agave, soy milk, flax seed, soy margarine for the usual suspects... on top are caramelized "Lady Apples."

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