Category Archives: haute cuisine (not oat cuisine)

green bean, mushroom and tarragon salad :: CLOSED

by Tami in haute cuisine (not oat cuisine) | 27 January, 2009 | 0 Comments

GREEN BEAN, MUSHROOM AND TARRAGON SALADIn haute cuisine and haute couture, simplicity is a consistent key to success. Here, green beans and mushrooms are paired with a creamy, tarragon infused dressing. Simple? Yes. Elegant? Bien sûr! • ½ pound green beans, stemmed removed, and cut in two• 6 ounces cremini or shitake mushrooms, thinly sliced• [...]

seitan steaks with tarragon-mustard sauce :: CLOSED

by Tami in haute cuisine (not oat cuisine) | 20 January, 2009 | 0 Comments

SEITAN STEAKS WITH TARRAGON-MUSTARD SAUCEMost of use loved licorice as kids, but there’s something so urbane and grown-upabout the subtle anise flavor that tarragon imparts. This easy entrée will impress even the pickiest of dinner party guests. Get fresh tarragon if you can; it makes all the difference. This tastes wonderful paired with a comforting [...]

coconut-crusted tofu with lemongrass and peppers :: CLOSED

by Tami in haute cuisine (not oat cuisine) | | 0 Comments

COCONUT-CRUSTED TOFU WITH LEMONGRASS AND PEPPERSCity life has its ups and downs. The perks are great, and then there’s the craziness, hustle and bustle, crime, long lines, and traffic jams. When I want to just get away from it all, and a vacation is impossible, I make this stress-free, island-inspired recipe. This entrée is a [...]

jerk tempeh :: CLOSED

by Tami in haute cuisine (not oat cuisine) | 16 January, 2009 | 0 Comments

JERK TEMPEHThis classy-looking, sassy-tasting main is especially magical during a steamy summer dinner party, especially when paired with your Damien Marley CDs. This version gives you all the flavors of Kingston, Jamaica without the pricey airfare. If you want to get all Martha Stewart in your presentation, go ahead and serve it on a banana [...]

marsala mushroom crepes :: CLOSED

by Tami in haute cuisine (not oat cuisine) | 13 January, 2009 | 0 Comments

MARSALA MUSHROOM CREPESIf you want to create an entrée that provides a substantial wow factor for minimal effort, make like a Parisian and throw together these savory crepes. A shot of Marsala infuses the mushrooms and shallots with a distinctive, balancing sweetness. Crepes:1 cup flour (whole wheat pastry flour is fine)1 cup plain soy milk½ [...]