Burek-Borek-Budek-Banitsa-pie: Some little twists that ought to be documented for posterity:
On a white sauce — parm/garlic — with a little mozzerella sprinkled atop for more better cheesiness. Fennel baked on, and a little raw added post render with the leaves.
Most marvelous, though pears scarcely there, skinned slim for concerns of proper sentiment — notably. Redressed while baking with more sauteed which would be the proper, thicker presentation proposition. A bit fussy as it were, though, with the sauce and all.
Also, balsamic reduction lightly drizzled over top.
Not failing — under duress and late hour: Diced potatoes — sautéed and tossed with chipotle, cumin, garlic powder, salt and oregano. Splendidly arrayed on corn tortillas with a little of Jen’s famous salsa, scrambled egg and cilantro. Cheese…
A fine, quick-ish feast after an afternoon carousing down in Hollywood. Off Hollywood. Actually, by a street called Hollywood.
A summary of everything…
Tempeh simmered for 15 minutes to improve the flavor and soften, cut into patties, then sliced across for thinner patties.
Sauce consisted of tomato paste, marmalade. ginger, garlic, tamari and water to thin. Marinated the patties overnight, then seared in a pan to warm.
Dressing for the slaw — sour cream, lime juice, agave and a little salt.
Great combination of flavors.