stuff I've cooked lately

[unsi_sempai]

(taking a page from Laura's book)

-Coq au Vin (or, rather, Quorn au Vin). Didn't bother marinating the quorn fillets or pre-cooking the "bacon". DELICIOUS and also so dang rich.

-Eggplant and chicken (quorn) stir-fry. I also put asparagus in it. It didn't need the asparagus. On the side: homemade turnip tsukemono

Comments

[realcream]

That asparagus toast thing looks RIDICULOUS.

[unsi_sempai]

I highly recommend it! It is delicious like you wouldn't believe!

[realcream]

do you think it would ruin it to use wheaty bread? Marck is supposed to avoid white bread...

[unsi_sempai]

My guess is no, as long as the bread's nice and absorbent. It's basically a savory french toast, with a bunch of asparagus pieces smooshed in.

[realcream]

Made it tonight! With Nashoba whole wheat, which was pretty soft and not too grainy. It was great! And way easier than something with the phrase "homemade jam" in the title would lead you to believe.

Also, Summer, you make way more complicated things than I do. (This is a compliment to your skills and a testament to my laziness.) I clicked on your quorn au vin recipe and oh my the steps! I think this is why I make more Italian food than French... less steps.

[unsi_sempai]

Yay! Glad you liked it!

The Quorn au Vin was a special weekend project and I skipped a bunch of steps (like marinating the "chicken" and cooking the "bacon" separately), but it's definitely something for fancy occasions and not everyday cooking. Most of what I do during the week is along the lines of "cut up some vegetables and cook them with beans or tofu".

[tragic_ohara]

Yeah, seriously, make it (we used the $1.75 pain rustique from Dave's, which worked perfectly, and used milk rather than heavy cream for the dipping batter).