tempeh-tation...

tempeh and tofu are soy products that require a treatment before cooking. marination, saute`ing or roasting work well. tempeh is a fermented whole soybean product, the fermentation is accomplished originally by wrapping in banana leaves and adding a culture of rhizopus oligosperus. so there you have it, a little backroundand then into the recipes.

red curried tempeh and sweet potato soup

16 oz. tempeh
1/4 cup sweet soy,  also known as katchup manis
1/2 cup sweet rice wine
1 Tbsp chili garlic paste
      cut tempeh into cubes and toss with above ingredients. marinate for an hour or over night.
      while you are waiting prepare the rest of the ingredients.

1 cup sweet potato/yam, diced into 2 in square cubes.
1/2 cup yellow onion, diced into 1/2 in cubes
1/2 cup roasted red pepper, 1/2 in. dice
1 Tbsp vegetable oil
salt/pepper
    saute above in oil until slightly carmelized over medium high heat
    add
16 oz diced tomatoes
1 qt vegetable stock
16 oz coconut milk
3 Tbsp commercial red thia red curry paste
    bring to boil and simmer for 15-20 minutes until sweet potatoes are soft

back to the tempeh now....
after marinating it will be roasted in a 400 degree oven until slightly caramelized. this will be accomplished thusly... oil a baking sheet(or cover with parchment paper)
 place marinated tempeh on it.
spread out so even cooking will happen.
pop in the oven and wait for the magic to happen.
then add the roasted tempeh to the soup.
correct the seasoning and enjoy with maybe a little rice.

eggsactly

...couldn't resist the pun.
deviled eggs

 1 dozen boiled eggs
mayonnaise
mustard
salt/pepper
garnish
        more of a technique than a recipe
boil the eggs by starting with cold water in a pot and slowly bringing up to a boil and boiling for ten minutes and 
then shock in ice water to cool.
once the eggs have been peeled, scoop out the yolks. i actually started cutting my eggs with a sharp knife(shell intact) and separating the eggs from the shell with a spoon.
mix the yolks with mayo to moisten and and add dijon mustard to taste, salt and pepper too
if you feel like it the yolk mixture can be piped back into the yolks other wise just spoon them into the cavity in the eggs
appropriately garnish and and enjoy a simple pleasure.

goose, yer new year

so i received a goose from a friend this year. i think i'll treat it like duck in the preparation. it seems to have ample fat, goose fat will be nice for a change. but back to present situation; i parted it out yesterday and made stock, i have two breasts and two legs and thighs, both are awaiting an inspiration to be cooked  into something delicious. i think i'll confit the leg/ thighs and saute the breasts.

the stock has been said to be delicious, i roasted the carcass along with mirepoix and fresh thyme. there was a large amount of fat rendered for roasting potatoes, i have an idea where this going. i also still have the liver, heart and gizzard in a bag. i see that going into a delicious rillet with one of the confit'ed legs. the other confit'ed leg will probably maybe go into a pot of cassoulette, along with some sausage and whatever  other bits i can pull together.. i think i need to study the literature a bit more and discuss the possible outcomes with my sous chef before i go any  further. I'm just the creative guy she's the one in charge.