Pardon the time lapse.  We have been pretty busy scurrying around, workng on real estate, writing and taking care of family.  The fall is passing and the market has had a good run for the season. The dry season took a toll on volume, but harvest ran a month longer because of a mild October.  I have been taking pictures of the market and have placed them in a photo album on my website.  (http://georges-table.com/_wsn/page5.html)

Our latest restoration project has been completed and we are making test recipes for the cookbook in the fabulous marble countered kitchen.  (http://georges-table.com/_wsn/page3.html).  Sara and I have been entertaining in between showing the house.  The menus are relatively simple and quick.  Most of the energy goes into prepping the fresh organic produce from the Farmer’s Market in Royal Oak.   Here is the menu last Friday:

Alu Tikki
Tamarind, Date and Mint Chutney

Fresh Tuscan Focaccia
With onion, black olives and tomato

Panzanella Salad with arugula and heirloom tomato
Buttercup Cashew Soup
Fresh Chanterelle, Shallot Au Gratin
Michigan Biryani
With cherries and smoked pecans
Venezuelan Corn Tart
Salsa Verde
Red Pepper Sauce
 Avocado Cream
Toasted Pepita Garnish

Chocolate Cream Pie with Hot Fudge Sauce and Michigan Raspberry Sauce

Ginger Tamari Tofu

A simple and easy to prepare recipe.


8 ounces tofu cut into thick juliennes

¼ cup tamari

1 ½ cups water

1 one inch piece of kombu, crumbled

¼ cup ginger, peeled and cut into matchsticks

½ cup scallions, julienne

½ cup carrots, julienne

6 drops toasted sesame oil


Simmer tofu, tamari, kombu and water for 20 minutes.  Add scallions and ginger, simmer for 1 minute.  Serve immediately.


An Easy Pasta Salad

I started making a variation of this recipe about 20 years ago at Inn Season Cafe.  It may be served cold or hot, works well for picnics, or as one of a few dishes in an antipasti spread.  

Ligurian Pasta Salad

Step #1

1 clove garlic

1 cup sun-dried tomatoes-blanched

1/4 cup extra-virgin olive oil

5 calamata olives

1/2 cup pitted California olives

Step #2

2 sweet red peppers-roasted, peeled and diced

Step #3

2 (8 ounce) packages Udon noodles, cooked al dente

Step #4

1 bunch fresh basil stemmed and chopped 1/2 bunch parsley chopped fine

optional: 1/2 cup fresh grated parmesan cheese

salt to taste

Prepare #1 in food processor with a steel blade. Prepare #2 “ Roast peppers over a gas flame or under a broiler.  Place in an air tight container for 10 minutes.  Peel under slowly running water or with a bowl of water.  Prepare #3“ Cook the Udon noodles until al dente with salted lightly oiled water.  Strain and cool with cold water.  Mix all the ingredients and add #4. 



Healthy Risotto

Three Grain Risotto


1 teaspoon extra virgin olive oil

2 cloves garlic, minced (or 2 teaspoons roasted garlic)

1 leek, sliced thin crosswise

2 cups sliced mushrooms

1 teaspoon nutmeg

1 cinnamon stick

1 bay leaf

6 twists fresh ground black pepper

1/2 cup dry white wine, preferable organic (or 1 tablespoon Dijon mustard)

1 teaspoon tamari

2 cups soy milk 

2 tablespoons blanched almond flour

Heat oil at medium heat in sauce pan, add garlic add leaks right after.  Add mushrooms, nutmeg, cinnamon stick and bay leaf.  After 30 seconds, add the white wine, tamari and pepper.  Reduce the wine (if using Dijon, cook until leeks are tender).  Add the soy milk and almond flour, simmer for 5 minutes.  Set aside ½ of this mixture.  


1/2 cup wild rice, rinsed in strainer.

1 bay leaf

1 teaspoon extra virgin olive oil 1 ¼ cups water

1 tablespoon lemon juice

Boil water, add rice, bring to boil, transfer to baking dish, cover with foil and bake for 50 minutes at 375 degrees.1 cup organic millet1 cup organic quinoaRinse grains in wire strainer together2 cups water1 teaspoon olive oil2 teaspoon sea salt

Bring water to a boil in sauce pan with the stock (1/2 of total), transfer into baking dish, add the quinoa and millet, cover with foil, bake 15 minutes.  Remove from oven, toss with cooked wild rice and serve with a spoonful of stock on it. 


What to do with quinoa?

Quinoa Corn and Cracked Wheat Cakes

1 cup quinoa flour

1 cup medium grind corn meal

1/8 teaspoon sea salt

2 cups soy milk

2 tablespoons evaporated cane juice 

½ cup cracked wheat, soaked for 15 minutes with 2 cups hot water

1 ½  tablespoons baking powder

In a mixing bowl, whisk all ingredients together, except baking powder.  Cover and let sit for 45 minutes (batter may be made the night before), add baking powder and make silver dollar size pancakes.

Cranberry Compote 

1 ½ cups evaporated cane juice

1 ½ cups fresh or frozen cranberries

1 cup three berry juice

¼ cup maple syrup

Simmer all ingredients in a saucepan until cranberries start to break down.  Refrigerate overnight and heat to serve.  

Date Cream

2/3 cup date syrup

1 block firm silken tofu

Pinch of sea salt

Process until smooth.  Refrigerate overnight before serving.   

Mediterranean Eggplants

Mediterranean Eggplants 

5 Baby eggplants,

sliced in half lengthwise, soaked in lightly salted cold water for 20 minutes


2 cups ripe tomatoes, diced

1 cup red onion, sliced

1 cup red bell pepper, sliced in half strips

½ cup basil leaves

1 bay leaf

¼ cup Kalamata olives, pitted and chopped

2 tablespoons capers

2 tablespoons garlic, sliced thin

1 tablespoon extra virgin olive oil

¼ cup balsamic vinegar

¼ cup dried black currants

¼ cup pine nuts

¼ teaspoon sea salt


Strain eggplants, place in baking dish with the rest of ingredients, cover and bake at 400 degrees for 45 to 60 minutes.  Serve at any temperature.  


Vegetable Miso Ragout

Vegetable Miso Ragout

2 cups carrots, peeled and sliced in 1 inch slices

1 ½ cups celery, in 1 inch slices

2 cups shallots, peeled and halved

1½ cups blue potatoes, cut in 1 inch pieces

1 fresh bay leaf

3 fresh sage leaves, chopped

½ teaspoon fresh ground black pepper

2 tablespoons Dijon mustard

2 tablespoons tamari

1 tablespoon extra virgin olive oil

Cover and bake in 400 degree oven for 35 minutes


2 cups hot water

½ cup barley miso 2 tablespoons unbleached wheat flour ½ cup cool waterBring water to a oil and turn down to a simmer.  Add miso and mix in well.  In a separate cup, mix the flour and cool water.  Stir into miso water and, stirring frequently with a whip, allow to thicken for 4 to 5 minutes.  Fold into oven mixture and serve with brown rice or toasted whole grain bread.