Pot au Feu w. Braised Pork, Sourdough Semolina Loaves, Lentiles Vert
Heat the lentils gently in a sauce pan.
Warm the bread.
Remove the pork from atop the vegetables and reserve. Transfer the vegetables to a saucepan and bring to a simmer. Fold in the pork and return to a simmer. Simmer 3-5 minutes. A lid will speed and even out the process but be carful to not over-cook the cabbage!
Serving Suggestion: Slice the warm bread thickly and place pieces down in a plate or bowl. Serve the pot au feu over the slice leaving some room for a portion of lentils right next to it on the bread.
Vegetable Lo Mein and Tofu w. Daikon in Chili Garlic Sauce
Cut the bok choi leaves crosswise into 1" wide pieces Mix them back into the vegetables.
Heat a little oil in a large non-stick or well seasoned pan. When smoking hot add the vegetables. Stir and fry allowing them to wilt and brown lightly. Season with a little salt. Transfer to a serving dish. Larger shares should work in batches.
Reheat and oil the pan. When the oil is hot add the noodles ( again larger shares work in batches ). Allow the noodles to brown lightly then stir and fry a little more. Fold in the vegetables to combine. Toss, serve.
Reheat the pan over medium to medium low ( it should already be quite hot ). Shake up the tofu and sauce well to get the starch fully in suspension. Carefully tip the entire contents of the jar into the hot pan. It will spit and sputter as the tofu heats through and the sauce reduces. Allow 2-3 minutes for the sauce to fully tighten and coat the tofu. Adjust the heat as necessary to keep it simmering. Serve.
Comentários