Thursday, July 22, 2010

This week's menu

When the weather gets hot and sticky, it becomes a challenge cooking.  This week's menu reflects the theme of "Stay Cool in the Kitchen," with entrees that are just as delicious eaten cold as they are warm.


I don't know about you, but to me, leftover tofu straight from the fridge is really delicious.  I usually bake it with a simple marinade of tamari and toasted sesame oil.  If there's any left the next day, it makes a nice snack cold, or even cut up and tossed on a salad.  Another favorite eaten cold is barbeque tofu.  Sure, you can microwave it, or heat it up again in the oven, but again, I opt for keeping cool.


And it's sooooo good with a Dijon Green Bean and Red Potato Salad and some sliced cucumbers.


Also on the menu this week was an Indonesian Baked Tempeh with Peanut Sauce on Rice Noodles.  I love the richness of this sauce which, again, can be eaten heated or as a cold salad.  The third entree on this week's menu featured Black Bean and Brown Rice Stuffed Zucchini (fresh from my garden) with a luscious Roasted Red Pepper Sauce Garnished with Fresh Cilantro.  It's amazing the depth of flavors that can come from just a few simple ingredients.


A new discovery this week was provided by a client (and good friend!) who introduced me to the wonders of sorbet.  Now, I'm not a former ice cream addict and I don't really crave the vegan alternatives (other than the occasional trip to Sweet Claude's for a tofutti sundae treat).  But when temperatures hover in the 90s and I'm heating things up in the kitchen, it's really nice to cool off afterward.  Especially with a Blackberry Cabernet Sorbetto.  Yes, you heard me.  This has to be the most brilliant dessert concoction I've ever tasted!  It starts with that rich, tangy bite of cabernet then quickly takes over the tastebuds with the full berry blast of sweet and sour.  And the texture is smooth and silky, not icy and thin like some vegan sorbets.  The other surprise was the Green Tea Sorbet by Soy Delicious.  On its own I have to admit it's a little flat, but as a contrast with the Blackberry Cabernet, the subtle flavors really shined.  Plus, how can you go wrong with that lovely color combination?  Perfection in a cup!

2 comments:

Mary said...

Looks really sumptuous. It would be nice if you could share us your recipe.i;d very much appreciate that. I'd be waiting for your response. thank you and more power!

WHEELS

Mary said...
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