Vegan BBQ

Some unsuspecting customers were joking about where some of the regulars were this week, suggesting that perhaps they were off barbecuing tofu for the Memorial Day holiday. Apparently they hadn't received my email this week offering BBQ tofu skewers, horseradish potato salad and fresh baked corn bread. They were pleasantly surprised.

This was the tofu dish for all the tofu haters out there - marinated, grilled and smothered in BBQ sauce. Unfortunately my photographer is out of town so I can't show you how pretty this plate was, but for those of you who missed it, I'm pretty sure we'll be making some version of it again.

Aaron enlisted the help of his moma on the corn bread and once again taught me a thing or two about baking. When making corn bread, the trick to a crispy golden exterior is to heat up oil in your baking pan before pouring in your batter. This way the batter actually starts to cook immediately giving you a crispy outside edge and a moist most delicious interior.

Aaron also convinced me to try corn bread doctored up the way he likes it - with butter, molasses and apple butter. Oh my god...that's all I have to say on that.

This week we're cooking up grilled vegetable quesadillas with spicy Spanish rice served with fresh salsa and sour cream. Dinner starts at 6pm sharp, see you Sunday!

A Mother's Day Feast!

First off, if you didn't call your mom yesterday do it now!

This Sunday we made a special meal of grilled tofu with a big mixed green salad with oranges, feta cheese, grilled red onion and roasted rosemary potatoes. I marinaded the tofu in a mixture of soy, lime juice, orange juice, garlic, sugar and water.

Since it was a holiday, Aaron made a delicious dessert. A fresh baked fruit crisp filled with mangoes, raspberries, strawberries and crystallized ginger. Thanks Mrs. Austin, we're lucky to have him!

A couple of kids brought their moms to dinner this week, most notably my friend Stuart. His parents, who I'd never met, were in town for the weekend so they stopped in for some home cooked vegetarian! His Dad who admitted to not liking tofu AT ALL was totally in the clean plate club! Another victory for team soy!

Dinner turned out delicious but we definitely had to put out a few fires this week. Our mangoes weren't all ripe, my first batch of potatoes baked instead of roasted and grilling tofu was not quite as I had imagined it.

Much to Aaron's dismay, I have a tendency of putting things on the menu that I've never tried before...grilled tofu being one of them. After a few mildly disastrous rounds I totally got the hang of it. I learned that tofu like other proteins needs a nice hot fire and a seasoned surface. We ended up coating the planks with a little oil before cooking too which really helped. The learning curve was so worth the ride! I guarantee this will be popping up in other menus!

Speaking of menus, I don't have one for you yet this week. I'm actually taking a much needed day off, but not to worry, I'm leaving you in the hands of none other than your favorite bartenders, Ian and Bryan (or is it Brian?). As soon as they decide what they're making I'll post it here. Who knows, maybe I'll even come in and eat with you this week! Hope to see you there!

Fresh Freakin Focaccia

This is me and my moma! She came to visit this weekend just so she could come to supper! It was a super short trip but we had a blast. Thanks for coming MOMO!

We basically spent our time running errands and eating the most delicious food! On Saturday night we had dinner at Sweet Basil and on Sunday, brunch at Coca Cafe. After pablano corn cakes and coffee we headed to the Brillobox to cook up a little delicious food of our own.

As you'll recall from my previous post, Aaron's final focaccia test was perfect so we had decided to go for it. He made all the dough Sunday morning and let in proof in a bath of olive oil. I think it nearly doubled on the way over! He got six loaves laid out and poked garlic and fresh rosemary into the top. Once they were in the oven the whole kitchen smelled amazing! I'm a cook, not a baker so this endeavor really blew my mind.

I went to work making a salad of orrechetti, sun dried tomatoes, toasted walnuts, fresh basil and red onion and my mom (thank god she was there to help!) started cutting up are bushels of vegetables for grilling. This was our first time using the kitchen grill and now that we know how to light the pilots on the thing, we are just going to grill all summer long!

DON'T FORGET...this Sunday is Mother's Day and we're planning something really lovely, so bring your mom down!

Also starting this week...if you're a EEFC Member you now receive $1 your dinner when you bring your card! For $6 you really can't go wrong.

May 13, 2007

(Vegan version available upon request) Grilled tofu and red onions over mixed greens with oranges and feta cheese served with roasted rosemary potatoes and fresh ginger fruit cobbler for dessert!

Full dinner: $7 (or $6 if your a coop member!) Second Helping: $3.50

See you and your mom on Sunday!

Fresh Focaccia HOT off the presses!

OMG, with fresh rosemary and roasted garlic and a 1/4 inch in height over the last batch, Aaron's early morning test came out perfect! I swung by his kitchen on my way to work to wish the kid a Happy Birthday and pick up some breakfast. My breath is going to be ripe all day, but it was worth it.

So friends, it's official...this Sunday's supper will be complete with fresh baked focaccia!!!!

Hope to see you there!

Spring Vegetable Pitas and Wheat Berry Salad

This week we made pita sandwiches (stuffed almost to the point of exploding) with cream cheese blended with sun dried tomatoes and a special herb mixture (what the hell is it called again Aaron?) cucumbers, field greens, alfalfa sprouts, red onions, feta cheese and sunflower seeds and fresh lemon juice. On the side was wheat berry salad and crispy tortillas dusted with cumin and cayenne pepper.

I was surprised to learn how few of you knew what a wheat berry was but was pleased by how much you all liked them! A wheat berry is the whole kernel of wheat, before it gets cracked or ground. They take about 45 minutes to cook and when finished have a chewy consistency and a nutty taste. They are delicious with a sweet balsamic vinaigrette, some toasted walnuts, raisins, shredded carrot, chopped parsley and feta cheese or as I recently discovered as an alternative to bulgur in tabbouleh.

Coming up this Sunday (our 10th one Peter P just pointed out!)...

May 6, 2007

(Vegan version available upon request) Fresh herbed focaccia (homemade by Aaron if we're lucky) with roasted vegetables, kalamata olive tapenade and provolone served with a salad of orecchiette, sun dried tomatoes and fresh basil.

Seriously, Aaron was in the kitchen all day doing focaccia tests and I was lucky enough to get to taste the second round. With roasted garlic tucked in it's golden brown crust it couldn't have been more beautiful. If we're lucky and it's not too much trouble you might get to taste it too!

Breadworks is on standby but how sweet would it be to have fresh bread baked right in the Brillobox? OMG, cross your fingers! By the way...tomorrow is Aaron's birthday (I think he's turning 16 or something) and he has to work the door at 80s night down at Belvederes so go keep him company! Bring balloons too if you think of it!

Don't forget, dinner starts at 6pm and goes till the food runs out.

Full Plate: $7.00 Second Helping: $3.50

Next Sunday is Mother's Day so bring your mom in for a delicous home cooked meal cooked by someone other than her.