Gosh, we've eaten some awesome food this summer. From a
spectacular striped bass on Martha's Vineyard to a Beet Reuben in Pentwater , Michigan ,
our meals have been remarkable. The bass was caught that morning by the chef
who prepared it. How could I turn that down? The restaurant was nothing
spectacular from the street (Square Rigger, I believe it was called, in
Edgartown), and the decor was average, but the food was superb. If you ever get
an opportunity to visit Martha's Vineyard be
absolutely sure to visit the Polly Hill Arboretum. Even if you don't love trees
and gardens, you'll be impressed by the beauty and tranquility of this place.
Beet Reuben was not on my radar to eat, but I decided to
give it a try. It tasted exactly like what you are imaging.... sauerkraut,
thousand island dressing, swiss cheese and roasted beets. All on a grilled
marbled rye. Amazing. And beautiful I might add. Our waitress had never tried
it (I got the impression that she was afraid of so many veggies), but she said
everyone loved it. Me too.
This millet patty recipe came from a magazine that is on
display at the local health food store. I have gotten some of my favorite
recipes from that tiny publication!
Here's the magazine photo - you can see why I decided to
make it! I love gorgeous food. Look at that tiny slice of shiitake mushroom
nestled in the patty.
Mine didn't quite turn out that pretty and you can't even
see the mushroom I tried to showcase in my patties!
I thought these were delicious! I served them with a spicy
mayo and a heap of mushrooms and veggies from my garden. They were a bit too
mushy for my husband's taste. They definitely did not firm up. Even now, I
notice the recipe refers to these as 'tender.' That's correct!
Millet, Tempeh, and Mushroom Patties (deliciousliving.com
March 2013)
1/2 C uncooked millet, rinsed
1/2 sweet potato, peeled and cubed (about 1 1/2 C)
1 1/2 C veg broth
1 T sesame oil
1/2 C sliced shiitake mushrooms
4 oz tempeh, crumbled into small bits
1 small bunch green onions, white and some green parts
2 garlic cloves, minced
1 T soy sauce
2 T mirin
1. Cook the millet, sweet potato and veg broth for about 25
minutes. Covered. Simmer. Mash with potato masher to combine well and
distribute the sweet potato.
2. Saute the mushrooms, tempeh, garlic, and onion in sesame
oil until brown and delicious. Deglaze
the pan with the soy and mirin.
3. Combine everything and when cool enough, form 'patties.'
They will be very soft. Don't bother decorating the patty with a pretty
mushroom!
4. Sautee in veg oil till brown. Serve with chipotle mayo.
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