Monday, October 23, 2006


Burdock, peeled and sliced, cooked in water, soy sauce, and rice vinegar until the liquid cooked off and it was tender. (It actually came within seconds of burning, but I saved it with a splash more water.) The almost-burned caramelization gave the dish a fabulous richness, where the earthiness of the root and soy turned almost to an aged cheese flavor. Also cubed tofu cooked in some of the lamb-chicken broth with peas and carrots, and red cabbage braised with balsamic vinegar and red wine. A fat, juicy Turley zin was just right with the deep end of the (almost) vegetarian spectrum.

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