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Lunch yesterday
Panfried juniper-fennel-mustard marinated tofu slice with a cucumber carrot salad, tapioca, and sautéed summer greens garnished with basil and summer squash.
Lessons learned at lunch yesterday
1. Eating out might be more reliable, but i'm cooking more interesting and inventive flavors at home, vegetarian, than i can get anywhere near by, with far less expense.
2. I shoulda made a gravy from the pan fried tofu.
3. Nope, haven't yet gotten to making not-goop with the tapioca. It's straight tapioca, not a sweet with cream desert, and i want to get a grain bowl quality out of it. Probably really need to rinse it as the instructions say.
4. Sautéed leaves from sweet potato and jewels of opar tastes fine, but the ... mucilaginous quality of the jewels of opar leaves is less appetizing this way (it's a relative of purslane). The rest of the tapioca will be warmed up with chopped jewels of opar leaves in it: that worked out quite well before.
5. Squash blossom petals don't really taste like anything to me. I ditched the pistil and the base which probably have a more squash-y flavor. But it was really pretty, as a chiffonade with basil, sprinkled on the top.
6. I dunno about that combination - the juniper-fennel-mustard - but i roasted lots of veg and the remaining tofu in the oven last night and i'll see how it works out.
Panfried juniper-fennel-mustard marinated tofu slice with a cucumber carrot salad, tapioca, and sautéed summer greens garnished with basil and summer squash.
Lessons learned at lunch yesterday
1. Eating out might be more reliable, but i'm cooking more interesting and inventive flavors at home, vegetarian, than i can get anywhere near by, with far less expense.
2. I shoulda made a gravy from the pan fried tofu.
3. Nope, haven't yet gotten to making not-goop with the tapioca. It's straight tapioca, not a sweet with cream desert, and i want to get a grain bowl quality out of it. Probably really need to rinse it as the instructions say.
4. Sautéed leaves from sweet potato and jewels of opar tastes fine, but the ... mucilaginous quality of the jewels of opar leaves is less appetizing this way (it's a relative of purslane). The rest of the tapioca will be warmed up with chopped jewels of opar leaves in it: that worked out quite well before.
5. Squash blossom petals don't really taste like anything to me. I ditched the pistil and the base which probably have a more squash-y flavor. But it was really pretty, as a chiffonade with basil, sprinkled on the top.
6. I dunno about that combination - the juniper-fennel-mustard - but i roasted lots of veg and the remaining tofu in the oven last night and i'll see how it works out.
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