Supper, Sunday October 09: tofu verde (seared tofu. garden tomatillos, onion, garlic, roasted chilis, chili powder, olive oil); mexi-rice (long grain rice, tomato sauce, chili powder, pinto beans, corn); olives; grilled pineapple; toast.
We had a decent tomatillo harvest this fall. I was pleased to have anything. I had trouble with my seed starts back in the spring. I finally ended up with 4 good plants. Of the 4, 3 were good producers. I canned some and I made verde sauce. We had a vegetarian friend join us for dinner so I seared some tofu well in a pan then smothered in in the verde and let it simmer a bit. It was great. I think verde sauce is to Mex/SW cuisine as vindaloo is to Indian. The protein is of little consequence, It could be braised possum, but no one would know otherwise. So, the tofu was great.
Using fresh tomatillos is easy. Remove the husks. Rinse well. Quarter, Put in a sauce-pot with just a couple ounces of water. Simmer til they have broken down.
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