stuff I've cooked lately

[unsi_sempai]

(taking a page from Laura's book)

-Coq au Vin (or, rather, Quorn au Vin). Didn't bother marinating the quorn fillets or pre-cooking the "bacon". DELICIOUS and also so dang rich.

-Eggplant and chicken (quorn) stir-fry. I also put asparagus in it. It didn't need the asparagus. On the side: homemade turnip tsukemono

Comments

[unsi_sempai]

Didn't we make something with scallions besides the quorn'n'eggplant? what was it?

[darth_qonfused]

For the Coq au vin...if I read their recipe correctly, you don't add the bacon back in... that's a waste of bacon!

[unsi_sempai]

I didn't use that exact recipe; I kind of mashed together that one and the one in the Gourmet cookbook. Normally, I would have cooked the bacon, taken it out, and then cooked the chicken in the bacon drippings and added the cooked bacon back when I added the wine, but since I was using soy bacon, there were no drippings, so there wasn't much point :)

[darth_qonfused]

That makes sense :)

[realcream]

That asparagus toast thing looks RIDICULOUS.

[unsi_sempai]

I highly recommend it! It is delicious like you wouldn't believe!

[realcream]

do you think it would ruin it to use wheaty bread? Marck is supposed to avoid white bread...

[unsi_sempai]

My guess is no, as long as the bread's nice and absorbent. It's basically a savory french toast, with a bunch of asparagus pieces smooshed in.