This week's adventure in food comes from the Candle Cafe Cookbook by Joy Pierson and Bart Potenza. For those of you who may not know, Candle Cafe is a very famous vegan restaurant in New York. This book gives away some of their famous recipes for the home cook to recreate.
I've had this book for a very long time. I've only made a couple of things from it since I bought it a few years ago and I have to say, I've liked everything I've made so far. The Seitan Piccata with White Wine and Caper Sauce (pg. 119) is no exception. This challenge also included the Sauteed Mixed Greens (pg 147). We decided to forgo the garlic mashed potatoes this time. I was potato-ed out from the last Food Network Friday. I made a huge batch of potatoes and we ate them all last week. I opted to make a simple batch of quinoa with crushed garlic cloves instead.
This was a nice, quick, easy and truly impressive dish. I used my own beefy seitan recipe. I had a couple of thick cutlets in the freezer that I thawed out for the occasion. I sliced them in half lengthwise. I dredged them in the whole wheat flour. I used the left over flour to thicken the sauce rather than using AP. I was excited to be able to use onions and parsley from the garden and lemons from Ty and Ry's tree. For once I read the recipe ahead of time, so the meal was timed well. I started the quinoa before I started the main event. I thought of using the wine Fred picked for the sauce, but then thought better of it. I had a partial bottle of white in the fridge, so I was able to reserve his selection for drinking! I love the combination of the piquant capers, white wine and tart lemon, so I knew this dish would work for me. What I didn't expect was how quick and easy it was to make. I'd make this anytime; for a quick weeknight meal or to impress guests.
I don't know what the heck happened with our greens. They were crazy bitter. I used a combo of purple kale and collard greens. I didn't have the optional bacon bits, so I added just a sprinkle of liquid smoke. The first bite gave me bitter beer face, but they were salvageable with the yummy picatta sauce. I am a huge potato lover, so it was surprising even to me that I chose not to make them tonight. I was so happy I opted for the quinoa. It a perfect complement. It was over 100 here today, so we wanted a bit lighter side dish and this did the trick. We both really like this dish. Two thumbs up.
HERE'S PHAT FREDDY!