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Tassajara Dinners & Desserts
     

Tassajara Dinners & Desserts

by San Francisco Zen Center, Patrick Tregenza (Photographer)
 

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In Tassajara: Dinner & Desserts, readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal

Overview

In Tassajara: Dinner & Desserts, readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal restaurant kitchen in that the activity of preparing the food is understood to be spiritual practice. The Tassajara Zen Mountain Center teaches that every aspect of one's day can be lived with mindfulness—even food preparations and choices of what we eat.

A FEW OF THE FIFTY RECIPES INCLUDE:

Frittata with Caramelized Onions, Goat Cheese, and Sage

Coconut Curry with Mixed Vegetables

Tofu Neatballs

Sweet Tapioca Soup with Honeydew

Ricotta Chevre with Ginger Berry Compote

Product Details

ISBN-13:
9781423605201
Publisher:
Smith, Gibbs Publisher
Publication date:
01/12/2009
Pages:
224
Product dimensions:
8.34(w) x 10.20(h) x 1.02(d)
Age Range:
18 Years

Read an Excerpt

Baba Ghanoush

Even people who think they don't like eggplant often love to dip warm pita bread into this simple purée of roasted eggplant, garlic, and tahini. Use the most tender, fresh eggplants you can find. When serving this to the guests at Tassajara, we like to garnish it with a little chopped parsley or cilantro.

2 large eggplants (about 2 1/2 pounds)

6 to 8 garlic cloves, minced

1/2 cup tahini

Juice of 2 or 3 lemons

Salt

Extra virgin olive oil (optional)

Before putting the eggplants in the oven, make some holes with a fork or slashes with a knife on all sides, just enough to let the steam out of the skin as it cooks. Roast the eggplants at 425 degrees for about 30 minutes until the flesh is perfectly soft and the skin is getting loose. Cool for 10 to 20 minutes, or just enough so you can handle it comfortably. Peel the eggplant and purée or mash it together with the garlic and tahini. Add lemon juice and salt to taste. Add a little extra virgin olive oil, if desired.

Serves 6-8

Meet the Author

Dale and Melissa Gilbert Kent lived and practiced at the Tassajara Zen Mountain Center for seven years.

Patrick Tregenza operates a thriving commerical photography studio in downtown Monterey.

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