Sunday, August 30, 2009

Tendron de Soy Curls with Lemon

This really is good. Well, okay, it's better than good. Excellent. I love Soy Curls. My instinct is to bread them, but don't go there, it's a mistake. Really, they should always be cooked something like this, soaked in a tasty marinade and then squeezed and pan fried.

Tami's an awesome cook and photographer and one of the founding inspirations for my blog, but in this case I think she worries too much about (1) soaking the Soy Curls; and (2) squeezing them dry. Half an hour is sufficient for the soaking, and the squeezing can easily be done by hand over a colander. You don't want them dripping with liquid, so squeeze hard, but not to worry about the auxiliary paper-towelling; in my opinion that's not necessary. This picture is of the Soy Curls post-frying: see, no issues whatsoever:

I did make the Bryanna "Chicken" powder (and the poultry seasoning as a matter of fact; both turned out really well), but I did not use a bouquet garni, since all of the herbs in it except the bay leaf are already represented in the dish itself and including it seems like the kind of mean kick in the teeth that Anthony Bourdain is infamous for—just my opinion; maybe I'm over-sensitive.

I'm also not keen on the taste of the Soy Curls soaking water. This may have something to do with the crummy store I mail ordered mine from (not Butler Foods) sending me Soy Curls two years past their "best before" date, but at any rate, what I did was soak the Soy Curls for a while in hot water, then drain them, squeeze them, and put them back into half the amount of fresh soaking water with all the herbs and spices and flavours added. This worked well.

Tendron de Soy Curls with Lemon
(originally Tendron de Veau Lemon Confit from Anthony Bourdain)
(slightly modified from the version on Vegan Appetite—I have not seen the Bourdain version)
Serves 4 generously

2 1/2 cups Soy Curls
4 cups boiling water (to soak)
1/4 cup tamari
1 tsp onion powder
1 tsp garlic powder
1 tsp poultry seasoning
1/4 cup white wine
1 tsp lemon pepper
1 bouillon cube
1 tbsp Bryanna's Chicken Powder
salt and pepper

2- 3 tbsp olive oil
1 tbsp Earth Balance

1 medium onion, finely chopped
2 carrots, finely chopped
14.5 oz can plum tomatoes, drained
1 tbsp flour
1/2 cup white wine
1 1/2 cups reserved soaking water
4 cloves garlic, crushed
1 bay leaf
1/2 tsp lemon pepper
2 tbsp lemon juice
1/4 cup parsley, finely chopped
salt to taste

pasta or mashed potatoes

Heat your water, then add the Soy Curls and let soak for 20 minutes or so. Drain and squeeze out the excess liquid. Take 2 cups of hot water and add all the ingredients in the upper part of the list. Add the Soy Curls to this new flavoured stock and let soak another ten minutes (or longer if you have time). When you're ready to start cooking, drain the Soy Curls again, but keep the stock this time. Squeeze as much of the excess stock out of the Soy Curls as you can.

Heat the oil and Earth Balance in a large frying pan and cook the Curls until they start to brown. Remove from pan and set aside.

Add another tablespoon of olive oil to the pan, then add the onions, carrots, and bay leaf. Cook until the onions are translucent. Add the tomatoes, crushing them up as you go. Cook for a few minutes, then add the flour. Add the 1/2 cup of wine and cook until the sauce reduces by half. Add the reserved liquid, garlic, lemon pepper and Soy Curls. Let simmer 20-30 minutes so the Soy Curls pick up more of the flavor. Add the lemon juice and parsley, season to taste with salt and remove the bay leaf.

Serve over pasta or mashed potatoes.

1 comment:

  1. Thank you so much for your post on this recipe.. great comments, by the way. I think you're right that I obsess a little on the soy curls.

    Love you new blog and I look forward to reading it.