Sunday, August 14, 2011

Hickory-Smoked Tofu with Chanterelle Mushrooms in a Cognac Cream Sauce, Corn Cakes, Roasted Red Potatoes

Dinner 8/14

Hickory-Smoked Tofu

Chanterelle Mushrooms

Cognac Cream Sauce

Corn Cakes

Roasted Red Potatoes

Corn! Potatoes! Chanterelle Mushrooms! A veritable cornucopia, barely contained by the plate.

(or we should have used bigger plates, I don't know)

The tofu was portioned into eight cutlets, smoked with hickory chips for 20-25 minutes, pan-fried in 1 tbs. of olive oil until golden brown (about 5-7 minute per-side) and splashed with 1 tbs. of tamari at the end of cooking.

As I mentioned the other day, the chanterelles are foraged locally, so we take the extra time to thoroughly clean the mushrooms, making sure nobody is hiding in there. We started with about 2 cups of 1/4" thick sliced mushrooms and pan-fried them with 1 tbs. olive oil on med-high heat until all the water was released, about 8-10 minutes. Near the end of cooking they were splashed with 2 tsp. of tamari and cooked for 1 additional minute. Next, we removed the pan from the heat, added 1 tbs. of cognac, returned the pan to the stove, turned the heat down to low, stirred to coat the mushrooms and cooked for 1 more additional minute. Finally, we added 1 cup of smoked cashew cream sauce (recipe, skipping the horseradish) and heated through.

The sauce was plated on top of the hickory-smoked tofu, along with the corn cakes and roasted red potatoes.

The corn cakes (recipe) started with great organic corn, in this case from the Haymaker Farmers' Market in Kent, OH via Heron Hill Farm in Brimfield, OH. It's the first place I stop every Saturday morning at 8:55am.

The second place I stop is the Birdsong Farm stand (from Hiram, OH), this week we picked up these outstanding red potatoes (and they really were red on the inside as you can tell in the first picture). They were split in half and tossed with olive oil, salt and pepper and roasted at 425F for 40-45 minutes.

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