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Flavorful with hoison sauce, lemon zest, jalapeno pepper, red pepper, leeks and mushrooms, this stirfry had baked tofu served over udon noodles. This recipe came from Deborah Madison's classic vegetarian cookbook. As the accompaniment, we made Thai cucumber salad and enjoyed a simple, fast supper after work.
Baked using the recipe from Jameson's Border Cookbook, a trusted and loved source of recipes, this Mexican chocolate cake is an amazing experience. Mexican chocolate, such as Ibarra or Mayordomo, have a different taste than traditional bittersweet found in the US and Europe. There is a hint of almond and cinnamon that is delicious. I've decided this is now my favorite chocolate cake.
I have been wanting to try a chilaquile recipe for awhile and we got a pound of tomatillos from the CSA last week. It was the perfect time to make salsa verde and use that. We also had a zesty pico de gallo to have with the dish as well. Our side dish was summer squash pudding and we drank Jarritos (Mandarina and Tuttifrutti respectively), although soda is typically rare for us. What 'till you see the desert...
For Sunday morning brunch this week, I baked eggs in buttered, bread-crumb coated ramekins with a tomato slice on the bottom and tabasco, rosemary and salt and pepper on top. Just a bit of cream added a hint of richness. The toast was Honey Whole Wheat from Great Harvest and the melon was from the local Farmers' Market. I made French Breakfast Tea from Mariage Frères, a gift from my parents. It was a robust start to the day and held us over until second feast of the weekend around 4:30.
In the foreground is eggplant with parsley and pine nuts, to the right is sauteed mushrooms with garlic and oregano, and toward the back is baked cannelloni with ricotta and swiss chard -- topped with bechamel sauce and chard stems. I made the saffron cannelloni at home; I hadn't used the pasta roller in years! The eggplant dish may become a favorite. We used Japanese Eggplant for it because that's what we had, rather than using Italian Eggplant. We spent much of the afternoon cooking and enjoyed it immensely. In addition to what is shown here, we had salad greens with chopped tomato. Mmmm!
