Squirrel X's Culinary Miscellany!
mushroom and tofu pie
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
Mushroom and Tofu Pie
Ingredients:
top and bottom crust for a 9" pie
1 [12 ounce size] package extra firm tofu, pressed dry
1/2 pound mushrooms, sliced
1 onion, diced
1 small russet potato, diced
2 carrots, diced
1 stalk celery, diced
4 cloves garlic, minced
1/2 cup frozen peas
2 teaspoons basil
1 teaspoon rosemary
1/8 teaspoon thyme
tablespoon cookin' oil
3 tablespoons butter
3 tablespoons flour
1 and 1/2 cups vegetable stock or bouillon
salt and black pepper to taste
Instructions:
1) Saut� onions and garlic in oil over medium heat, stirrin' ocassionally, 'til they start to become translucent.
2) Add the potato, carrots, and celery,
then cover and cook for ten minutes, stirrin' frequently.
3) Preheat the oven to 375�.
4) Add mushrooms, peas, basil, rosemary, and thyme
to the vegetable mixture.
5) Cover and cook, stirrin' frequently for approximately ten minutes.
6) Pour off and reserve stock.
7) In a separate pan, melt the butter over medium heat.
8) Add flour, stirrin' well, and continue to cook 'til the mixture
starts to turn brown.
9) Gradually add the stock. Stir continously to prevent lumps.
10) Add salt and pepper to taste and cook 'til thickened.
11) Cut tofu into 1/2" cubes and combine with vegetables.
12) Spoon vegetable mixture into pie crust.
13) Pour sauce over tofu and vegetables.
14) Put the top crust on the pie, trim if necessary, and crimp
around the edges to seal.
15) Slit or poke holes in the top crust.
16) Place pie pan on a cookie sheet and bake for thirty to
thirty-five minutes or 'til the crust is golden brown.
17) Let stand for ten minutes prior to servin'.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
� Squirrel X / 2002, 2003, 2004, 2005, 2006Click here to read how this site is protected by copyright laws.