Winter Vegetable Stew Baked in a Clay Pot, Savory p. 134
French bread
Pecan-Coffee Tart, Savory p. 368
Ben: The inaugural dish using the Romertopf (Roman Clay Pot) that I got for my birthday turned out superbly: the veggies had a nice roasted flavor and the gravy prepared from the veggie liquid was superb.
Ben: This was a very tasty recipe -- no cheese, just carmelized onions, niçoise olives and capers (substituting for anchovies) along with some spices, of which fennel was the most prominent in the result. And, as it turns out, this was the swan song for our old Tappan range, which had a carbon monoxide problem that we hadn't noticed until getting insulation blown into the outside walls. Our new range (and microwave and refrigerator) are on order, but in the meantime we can use only the stove.
Monday:
Orecchiette with Broccoli Rabe, The Mediterranean Vegan Kitchen p. 112
Tuesday:
Egyptian-Style Lentil Soup, The Mediterranean Vegan Kitchen p. 53
French Bread
Wednesday:
Leftovers!
Thursday:
Indian night!
Friday:
Indian Vegetable Burgers, The Vegetarian Table: India p. 118
Ben: This recipe took awhile to prepare, but was worth the effort. As promised, and despite various estimated amounts, omissions and substitutions, it made 24 burgers on the button, of which only 5 were consumed tonight. The rest are in the freezer to provision future dinners (possibly future burger nights), but these we prepared with the suggested Indian accompaniments: gingered tomato sauce and wilted greens. The result was spicy, but -- unlike most of my forays into Indian cooking -- not too hot.
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