Monday, April 24, 2006

Tart Cherry Glazed Tofu and Bolete Mushrooms wrapped in Phyllo, Braised Brussel Sprouts, Fingerling Potatoes

Dinner 4/24

Tart Cherry Glazed Tofu and Bolete Mushrooms wrapped in Phyllo
(see below)

Braised Brussel Sprouts

Fingerling Potatoes

more fun with step-by-step pictures ;)

Tart Cherry Sauce

3/4 cup dry red wine
1 tbs balsamic vinegar
1 tbs cane sugar
1 tsp herbes de provence
1/2 cup smoked tart cherries (see below)
salt and pepper

Toss all the ingredients in a saucepan, bring to a boil and reduce until it begins to get syrupy. Remove from heat, and carefully put into the vita-mix/blender (cover with towel) and process until smooth. You can strain it if you'd like, but I don't mind the stray bits of cherry skin...

The tart dried cherries were soaked in an unfiltered/unfined red wine for an hour and were smoked along with the tofu over cherry wood (natch) for 20 minutes. Gilding the lily, yes...

Tart Cherry Glazed Tofu and Bolete Mushrooms wrapped in Phyllo

The phyllo is from Athens Foods in Cleveland

The extra firm tofu is cut into eight cutlets and pan-fried in canola oil over med-high heat until golden, reduce heat and add 1 tbs. or so of tamari/soy sauce for another minute or so. Then finished with 2 tbs. of the Tart Cherry Sauce to glaze.

The bolete mushrooms were reconstituted in water for 30 minutes, squeezed out and then pan-fried with olive oil, herbes de provence, salt, pepper and a little tamari for that umami hit ;)

(click on pix for larger versions)

01 -- Prepping the phyllo -- brush the right side of the phyllo, and fold over like a book, and brush again with olive oil.




02 -- Place the tofu and bolete mushrooms near the bottom of the phyllo.




03 -- Fold the right and left sides of the phyllo over the tofu, and brush the exposed pieces with olive oil.




04 -- Fold the phyllo up from the bottom, brushing with olive oil on each new exposed surface.




05 -- Continue to roll up, and finish with the seam side on the bottom.




06 -- Place on a sheet pan and cook at 400° F for 8-10 minutes until golden




07 -- Serve with tart cherry sauce on top




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