dalthauser

I haven't done one of these in awhile, but when Alexis asked for the link to the Cauliflower Soup recipe - I thought I'd pull together what I've seen lately to share.

This comes from the Lunchbox Bunch Blog:  Creamy Herbed Cauliflower Soup
It says it's "Organic" in the title, but that would be only if you used all organic ingredients.  I like creamy soups very much, and this sounds delicious.  I'll try it while the weather is on the chilly side still.

Here is an entry also from Lunchbox Bunch blog on tips and advice on Tofu
This is an outstanding reference article.  Gives you the techniques and tricks to great results using Tofu. 

I Lurve Red Bell Peppers, and I saved this recipe to my memories lately at a definite "must try" 
Baked Peppers For A Summer Picnic (or Lunch)

I'm catching up on my Splendid Table Podcasts (they piled up since I was pre-occupied with weight loss and political casts).  If you don't already know about this podcast (and you love food) - you might be glad you checked it out.  You can listen at the website or you can download it to your iPod at iTunes.  Sometimes it's hard to believe some of these Podcasts are free (sometimes.....not). :-)  Anyway - - She interviewed the Lee Brothers regarding their, fairly, new book Simple, Fresh, Southern - and mentioned Radish Butter ,  Pickled Grapes, and Ginger Lemonade.  You can get tons of recipes from the Splendid Table website - all are dishes that were discussed on the shows.

I would like to get Marcel to write out the recipes for some of his dishes.  He makes a Chocolate Cheesecake that is so rich and delicious you feel like you've died and gone to heaven.  He's got quite a few sauces in his repertoire that are out of this world too - - and don't get me started on his salad dressings..............

Yesterday Marcel and I hung out in the restaurant kitchen for awhile and made Jam.  Peach w/Star Anise and Plum w/ Cinnamon, Clove, Ginger.  Gonna let them set awhile before I try them (though they did taste yummy in the pot....) :-)

It was a perfect "weekend" as usual - I always hate the part where we say goodbye for another (almost) week.

I made Tempeh this weekend, and I always fry up one batch right away because I love it fresh more than anything.

Here is one way to prepare Tempeh - it's not the only way, but most people will try Tempeh if you prepare it this way for them.

This is not a low calorie or low fat recipe.

INGREDIENTS

1	Cake	Tempeh (7 or 8 ounces)
2	Each	Large Eggs
X	3/4"	Oil (whatever you usually use to Fry is fine)
1	Cup	Flour (Rice works good, but whatever you have is ok)
		Assorted Spices (I change mine up every time)
1	Tsp	Salt (more or less - whatever, you can salt the final product too)

Mix Flour, salt, spices and put in shallow container. Beat eggs (preferably with a cute whisk for best results)


Slice Tempeh as thin as possible. Previously frozen Tempeh can't be sliced as thin as fresh or chilled Tempeh.



Preheat oil in a frying pan at this point. 350F is a good temperature (or wait until it starts smoking - if it catches fire and burns your kitchen down, it's too hot)

Dip Slice of Tempeh into Egg and let excess drip off.


Gently drop egged (is that a word?) slice into flour mixture


Toss it around a little to coat well (dang, my hand looks swollen like it got stung by a swarm of bees.... scary)


Gently shake off excess or tap on the side of the container.


Repeat with all the slices

Get a plate ready lined with paper towels for when the slices will come out of the oil.

Now, drop the slices in the oil and brown on both sides (don't do too many at a time because you won't be able to keep up and some might burn)


Let drain on paper towels and serve right away if possible. They will keep in a warmer. You can also refrigerate and freeze them for eating later.


My daughter used to dip these in ranch dressing for added fat and cholesterol. I like them dipped in bbq sauce.
You can also chop them up and put them in a salad (hot or cold) or make a sandwich out of them.

I'm working on more Tempeh stuff as I find myself getting back to working with food.