Smoked Bean Curd Medallionsstuffing And Wine Reduction Recipes

SMOKED BEAN CURD MEDALLIONS/STUFFING AND WINE REDUCTION.

Steps:

• medallions:.
• Preheat oven to 400F while greasing 12 ramekins.
• Heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
• Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
• Season to taste. Divide evenly between the 12 ramekins and press down well.
• Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
• Turn out onto 6 individual serving plates.
• Stuffing:.
• Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
• Remove shittake stalks discard. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
• Cook gently for 5 - 10 minutes allowing much of the moisture to evaporate.
• Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
• Wine Reduction:.
• Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. Continue to simmer for 40 -45 minutes.
• When desired consistency, remove the cloves and the peel. Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
• Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.

RED WINE PINTO BEANS WITH SMOKY BACON

Steps:

• In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
• Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
• Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
• Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.