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boy, you'd really never know that one of my resolutions this year is to do more cooking. though actually i am, but apparently i don't have time left afterwards to post about it. though i have taken pictures of lots of things, so perhaps i'll remember to do so at some point.
well, it's been cold, so although matt continues on his indian food making kick, i felt like making something a bit stodgier. also i had tofu and mushrooms in the fridge.
so tofu ricotta mushroom spinach pie! a recipe adapted from this book. well, the first edition.
anyway, it's an ok book, but i have to admit that in the twelve or thirteen years i've owned it, i've only made three or four things out of it, they've all been good, i'm not sure why that is.
anyway, here's the gist. make a pie crust and cook some sliced up mushrooms (3/4 #, button or whatever) with some onions and garlic and salt and pepper and whatever herb type things sound good. I'm a fan of thyme in this situation. cook them until they're pretty dry.
cook some spinach too, about 3/4 # as well, and drain it. mix up a cup of ricotta with a bit less than half a pound of tofu (crumbled up), and a couple of eggs. it would be just as good (possibly better) with 2 c of ricotta and no tofu, but whatever. i love tofu, but there's not much point to it completely hidden away like that. i mean except yes it's healthful. make a roux with 2 T butter and 2T flour and turn it into a sauce with a cup and a quarter of milk and a pinch of nutmeg and a splash of sherry.
assemble - pie dough, mushrooms, spinach, then ricotta mixture. then the sauce over the top and then toasted pecans and some parmesan. then baked about 20 minutes at 350. let it sit for a bit or it's a mess. it's good, but i think if i make it again, i might make the ricotta part a little more interesting.