Saturday, December 5, 2009

Week of 12/6/09

Saturday
Basil Tofu (http://www.shespillsthebeans.com/kitchen/2005/07/spicy_basil_tof.html)
Broccoli tossed in olive oil, lemon, and almond slivers (Allrecipes)

Sunday
Wolfgang Puck's Braised Chestnut Recipe (http://homecooking.about.com/od/vegetablerecipes/r/blv207.htm)
Swiss chard sauteed with garlic and balsamic vinegar (Allrecipes)

Monday
Turkey Chili (Allrecipes)
Swiss chard (leftover)

Tuesday
Turkey Chili (leftover)
Swiss chard (leftover)

Wednesday
Turkey Chili (leftover)
Broccoli (leftover)

Thursday
Waterfront Bistro Lemon Dijon Salmon
Lima Beans
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3 comments:

  1. JigglygutDecember 5, 2009 at 9:52 PM

    Basil tofu was a disappointment. The recipe we used was way too saucy leaving the tofu with no texture and, interestingly, no taste. My goal is to make this like Tamarine in Palo Alto with a crispy tofu exterior and crispy basil. These steps might help:

    - Pan fry a lot of garlic and shallots (5 shallots / pack of tofu) and then add basil later and cook until crisp. Set this aside.
    - Pat tofu dry and sprinkle salt and pepper all over. Pan fry on all sides until dry and crisp.
    - Create sauce separately (maybe just soy sauce and brown sugar). Thicken with corn starch.

    Broccoli with lemon and butter is a winning combo. Almonds absolutely need to be toasted.

    ReplyDelete
  2. JigglygutDecember 15, 2009 at 10:58 PM

    Braised chestnuts are so good!!! We used frozen chestnuts.

    Braised chestnuts with onions and wine may be served whole as a side dish or riced into a puree.

    Prep Time: 20 minutes
    Cook Time: 30 minutes

    Ingredients:

    * 2 pounds shelled chestnuts
    * 1/2 cup onion, finely chopped
    * 1 cup port wine
    * Thyme
    * 3 cups chicken stock
    * 2 Tablespoons oil
    * 2 Tablespoons butter
    * Salt and pepper

    Preparation:
    Heat heavy saucepan.

    Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.

    Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.

    Yield: 6 servings

    Recipe Source: Live, Love, Eat! The Best of Wolfgang Puck by Wolfgang Puck (Random House)

    ReplyDelete
  3. JigglygutDecember 15, 2009 at 10:59 PM

    Turkey chili was really robust tasting. Cooking swiss chard with balsamic vinegar was a stupid idea... totally masked the wonderful natural taste.

    ReplyDelete

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