I am no longer cooking at Cafe Indigo. I will be focusing more on my Personal Cheffing business as well as Recipe Development for restaurants and totally re-writing my cookbook. My old recipes are dead I guess and no, I never backed them up and honestly, it's OK with me, because my cooking is a bit different than it was when I was first developing my recipes, so I will be making use of all of you who want to test now that I have more time to put into the book! I am really excited about it.
These were breakfast this morning. Simple white whole wheat flour and oat bran waffles with a strawberry rhubarb compote.
I am still tinkering with my cheese recipe. I am thrilled with the flavors I am creating, but the texture is still giving me trouble. It just isn't cheesy... and I know it's hard to create it without caesin, but there HAS to be a way. This was a roasted garlic, caraway, dill, horesradish and onion cheez. Sooo freaken good, especially on reubens.. I'll be posting quite a few cheezy creations within the next week or so because I made a bunch. I also did a smoked provolone, cheddar, mozzarella, and a green chile mild white cheez. I'm really glad they freeze well.
Seitan has a new friend. My spicy chioptle lime vinaigrette. Marinated and grilled, this was served with a lime-aioli and the wrap below was a fajita wrap with the cutlet, peppers, onions, mushrooms sauted until almost charred, then topped with fresh veggies, lime/cilantro sour 'cream' and avocado.
Simple Chickpea tuna like salad. We've all seen a milion recipes for it. I topped it with nori shreds and served it on homemade spelt bread. It was a little runny, so I turned the leftovers into these patties which I served with tartar sauce on rice cakes. I've been trying to east a variety of grains instead of so much wheat.
If anyone is interested in testing and hasn't emailed me, my address is email@example.com.
I will probably start sending out recipes within the week.