May The Stars Light Your Way
                     -= Exported from BigOven =-                    Tres Leches ‘Three Milks’ Cake Recipe By: Serving Size: 10 Cuisine: Main Ingredient: Categories: Easy, Cake, Desserts -= Ingredients =- Cake 5 ea Eggs ; Separated 1 cup Sugar 1 cup Self-Rising Flour 1 teaspoon Vanilla Extract Syrup…
On Friday, July 13, 2007, I dined at Victoria & Albert’s in Disney’s Grand Floridian Hotel in Orlando Florida. Victoria & Albert’s is an elite, intimate and elegant eatery recognized by the nation’s top food critics. This very-special-occasion romantic Victorian retreat offers nightly harpists, lavish…
                     -= Exported from BigOven =-
                          Tofu Bourguignon
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Vegetarian, Vegetables, Main Dish
-= Ingredients =-
2 pound Firm Tofu ; Cut Into 1 In. Squares
1 1/2 cup Dry Red Wine
1/4 cup Tamari
4 Garlic Cloves ; Pressed
as needed Water
2 tablespoon Olive Oil
2 cup Onions ; Sliced
4 cup Mushrooms ; Sliced
4 Bay Leaves
1 teaspoon Thyme
1 teaspoon Tarragon
4 tablespoon Whole Wheat Pastry Flour
-= Instructions =-
Place the pieces of tofu in a large, shallow dish. Mix together the wine, tamari, and garlic. Pour the mixture over the tofu, add water as need to cover it, and let it marinate for at least one hour. If the tofu is going to marinate for more than an hour, place in the refrigerator.
Place the marinated tofu on a well-oiled cookie sheet, reserving the marinade. Bake at 375F for 35-45 minutes or until crispy and brown. Turn the tofu over once during the baking so that it browns on both sides.
While the tofu bakes, heat the oil in a large pan and slowly saute the onions. When the onions are almost tender, add the mushrooms and the herbs. Saute for a few minutes more. Add the flour and mix well. Remove the pan from the heat and stir in a little of the marinade. Continue stirring until a paste is formed. Return the pan to the heat and slowly add the remaining marinade, stirring constantly. Add the baked tofu and simmer until thickened.
Serve over pasta, rice or millet.
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On Wednesday, July 11th, 2007 Wendy & I were joined by Karin Bergquist and Linford Detweiler of the Cincinnati-based band Over The Rhine for a landmark dinner at Jean-Robert at Pigall’s. Karin & Linford have not dined at the restaurant before, and are rather new…
                     -= Exported from BigOven =-                        Yellowfin Tuna Tartare Spiced up with chile and ginger this is a great introduction to Sashimi. Recipe By: Serving Size: 24 Cuisine: Asian Main Ingredient: Tuna Categories: Easy, Snacks, Hors dOeuvres, Appetizers -= Ingredients =- 1 cup cilantro…
                     -= Exported from BigOven =-
                Asparagus, Cream Cheese, Puff Pastry
Recipe By: Drew Vogel, www.drewvogel.com
Serving Size: 32
Cuisine: French
Main Ingredient: Asparagus
Categories: Bake, Advance, Vegetables, Appetizers
-= Ingredients =-
1 sheet Puff Pastry Dough ; thawed if frozen
8 ounces Cream cheese ; softened
12 Asparagus spears ; similarly sized
to taste Salt and pepper
1 ea Egg
-= Instructions =-
Steam the asparagus spears until tender. Season with salt & pepper. Store in refrigerator if not using immediately.
Cut some of the cream cheese and mold with hands into a log shape, just a bit larger in diameter than the size of a spear of asparagus.
Whisk the egg with a bit of water (1 tablespoon or so) to make an egg wash.
On the thawed puff pastry, place the log of cream cheese. Put a spear of asparagus on each side of the cream cheese and one on top, forming a triangle of asparagus with the cream cheese in the middle. Season liberally with salt and pepper. Cut the puff pastry to an appropriate size, and carefully roll the puff pastry maintaining the triangle as much as possible. Seal the seam with egg wash. Place seam-side-down on a baking sheet.
Repeat with remaining spears and cream cheese.
DO AHEAD: Can be made to this point 1 day ahead. Cover and refrigerate. Allow to come to room temperature before baking.
Preheat oven to 400.
Paint the puff pastry rolls with the egg wash. Bake puff pastry rolls in preheated oven for 12-14 minutes, or until golden brown.
Slice about 3/4-inch thick and serve warm.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 162287 **
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Tonight was Ted’s HAPPY MOUTH selection, and he chose RED in Hyde Park. RED is a new-ish restaurant in a traditionally difficult space. The long, dark, shotgun-style room feels intimate, but diners don’t feel like they’re sitting on top of each other. Our long table was…