SMOKED BEAN CURD MEDALLIONS/STUFFING AND WINE REDUCTION.
Make and share this Smoked Bean Curd Medallions/Stuffing and Wine Reduction. recipe from Food.com.
Provided by drhousespcatcher
Categories Soy/Tofu
Time 50m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- medallions:.
- Preheat oven to 400F while greasing 12 ramekins.
- Heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
- Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
- Season to taste. Divide evenly between the 12 ramekins and press down well.
- Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
- Turn out onto 6 individual serving plates.
- Stuffing:.
- Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
- Remove shittake stalks discard. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
- Cook gently for 5 - 10 minutes allowing much of the moisture to evaporate.
- Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
- Wine Reduction:.
- Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. Continue to simmer for 40 -45 minutes.
- When desired consistency, remove the cloves and the peel. Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
- Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.
RED WINE PINTO BEANS WITH SMOKY BACON
Beans can be made ahead and get better after sitting a few days. The red wine, cooked down to syrup, adds intensity, complexity and that certain company-worthy fanciness to the whole thing. Whether you're vegetarian, meat eater, soup slurper, wine lover or none of the above, the only thing you need to enjoy this dish is a fondness for beans. That part is nonnegotiable.
Provided by Melissa Clark
Categories dinner, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
- Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
- Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
- Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 351 milligrams, Sugar 3 grams, TransFat 0 grams
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