Vine and Dine: Panko Crusted Seitan Milanese from Candle 79


With the holidays around the corner, this dish is wonderfully elegant. Having never been to Candle 79, this recipe is exactly the type of dish I imagine them serving. We loved this dish, far more than their famed Seitan Marsala. Rather than make the seitan from the Candle 79 book, I just used some roasts from the freezer. The recipe from American Vegan Kitchen, prepared in the crockpot, remains my favorite. The recipe calls for pounding it, but I knew that wouldn’t really do anything to the seitan, so I just cut the slices thinly. The pesto is easy (and nicely vibrant) and of course, is a natural with the tomato/basil topping.

As the seitan didn’t absorb all the pesto, I stirred it into some cappelini for a side dish. Next time, I’d thin it a little for better coverage. Also, ‘chickeny’ seitan would be even better in this dish than the roast. As it was, we thoroughly enjoyed it and look forward to having it again.

To see how Liz and Matthew handled this dish, be sure to read their post here. As a side note, Liz and I tackled the dish in similar fashion. You’ll see we both used that leftover marinade to pull the dish together.

Kim and Fred joined us as well. Take a look at their wine pairing for a bit of a successful surprise.

Our next Vine and Dine is the Chile-Grilled Tofu with Avocado-Tomatillo Sauce from the same book, with a wrap-up January 9th.

Now, for the wine pairing, here’s Jim. Be sure to check back to see if you won Papa Tofu Loves Ethiopian Food later this week. Remember, you can’t win if you don’t enter!

Leitz Dragonstone 2009

BOOM! When in doubt, pick a Riesling. Why? Because whoever is picking these Vine and Dine dishes appears to have a fundamental desire to come up with dishes that are not wine friendly and Rieslings are my go – to. And more why?

Well, like my favorite tattoo artist back in the past with the neck tattoo of something satanic and two stars on his forehead, once you get over the initial shock you find that there is, indeed, something quite cuddly in there under that rough exterior.

So it is with Vine and Dine.

But how to break through? Why, Riesling, of course. Back to earlier posts, the acids of a Riesling can slash back against fats, and can compete against salsas and pestos. The fruit of a Riesling, in this case apple-apricot laced with the slightest hint of Meyer lemon, provides a citrus flavor profile that brightens up a dish. It hits the palate similarly to using lemon or lime juice in cooking. They can also handle spice.

So apply all of the above to this dish. The Dragonstone is a low-end release from Leitz, one of our top three Mosel faves, who are responsible for some pretty sick and amazing wines. This one comes in around $16 to $18, and has bright acidity,
flavors as described, and general bad-assedness.

Rieslings won’t caress a dish, like a Burgundy with a seitan mushroom dish, or flow
around a hearty dish like a Pac NW merlot would, they tend to work against the dish but in a good way. Like having parents who are opposites, sometimes that can be ok too. Damn, who brought up my parents anyway?

Well, enjoy the holidays etc. and adopt a cat or two, they’re fun.

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One Comment

  1. Posted December 19, 2011 at 5:35 pm | Permalink

    I am here! Waiting for the big guy to give me his wine review :)

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