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Home > Dining Out > Restaurant Guide > Candle Café
Recipes From Candle Café
Seitan Piccata
For the sauce:
2 Tbsp. olive oil
2 Tbsp. unbleached flour
1/4 cup diced onions
1 cup white wine
1/4 cup lemon juice
1/4 cup capers
1 tsp. turmeric
2 cups water
1 tsp. sea salt
1/2 tsp. pepper
In a hot pan, heat olive oil and flour to make a roux. Let the roux cook
for 5 minutes, then add diced onions, white wine, and lemon juice. Stir
mixture then add the capers, turmeric, and water and stir until the turmeric
is completely dissolved. Let this delectable sauce cook for 20 minutes over
a low flame. Add sea salt and pepper. Keep hot on stove to pour over medallions
of seitan (below).
1 Tbsp. egg replacer
4 Tbsp. water
2 cups unbleached flour
1 tsp. salt
1 tsp. pepper
1/4 tsp. oregano
6 medallions of seitan
Mix egg replacer with water until you are sure it is dissolved. Mix the
remaining ingredients together in a bowl, except for the seitan. Dip one
seitan medallion at a time in the egg-replacer mixture, then coat it in
the flour mixture.
Heat 1 teaspoonful of oil in a saut pan and when hot, place the coated medallion
in the pan and cook until golden brown, then flip and repeat (approximately
2 minutes per side). Pour 2 tablespoonfuls of sauce on top of each medallion
of seitan and serve with rice and roasted vegetables.
Chocolate-Covered Strawberries
1 cup sweet dark chocolate (equivalent to 2.6 oz. dark chocolate bars—our
favorite is Black and Green Dark Chocolate
Bars)
3 cups fresh strawberries (long stems are the sexiest)
Line a baking sheet with parchment paper. Fill the bottom of a double boiler
with water and bring to a simmer. Break the chocolate bars into pieces and
place them in the top of the double boiler. Stirring constantly, melt the
chocolate. When the chocolate is completely melted, pick up a strawberry
by the stem and carefully dip it into the chocolate. Place strawberries
an inch apart on the parchment paper and refrigerate until dry. As a variation,
you can use any other of your favorite fruits that happen to be in season.
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