tsainola

a vegetarian pop-up for New Orleans

Tag: blueberries

Recipe: Egg, New Potatoes and Creole Cream Cheese with Blueberry Caviar

Eggs, New Potatoes, and Blueberry Caviar with Creole Cream Cheese and Scallions

We served this at the last OCH Art Market, and it was a big hit as a surprising arrangement of all local ingredients that was both colorful and delicious.

Ingredients: egg, new potatoes, Creole cream cheese, blueberries, pecan oil, scallions, rosemary, salt and pepper

1. To make the blueberry caviar, mix fresh blueberries with finely chopped fresh rosemary and a pinch of salt. Blend to create a consistent texture. The rosemary flavor should be strong but should not overpower the blueberry. If you have any left over, you can use it for salad dressings and marinades.

2. Place potatoes in a small pot with water to cover. Boil for about ten minutes, or until the potatoes are cooked. Be careful not to overcook because you do not want the potatoes to fall apart when you cut them.

3. Slice the potatoes into 1/4 inch thick coins, and lay flat on a plate.

4. Beat eggs, and fry a little bit at a time to create thin silver-dollar sized pieces of egg, thin and on medium high heat so that the eggs cook through in a few seconds. Cut to fit nicely over the potato slices.

5. Spoon a teaspoon of cream cheese, or substitute something mild and creamy like coconut milk, onto the egg and potato assembly, and top off with a spoonful of blueberry caviar.

6. Finish with a drizzle of pecan oil, a sprinkling of thinly sliced scallions, and salt and pepper to taste.

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Pictures from OCH Art Market and Earth Lab Celebration

Many thanks to Rami Diaz and Lee Stafford for these pictures from last weekend’s OCH Art Market and the Groundwork NOLA fundraiser the week before that.

OCH Art Market

OCH Art Market

Earth Lab Celebration

Earth Lab Celebration

Earth Lab Celebration

 

 

 

 

Menu for OCH Art Market, 6/9, Saturday

We’ll be at the OCH Art Market this Saturday from 10-3. This being the headquarters of the Eat Local Challenge, we’ll be serving up dishes with ingredients sourced solely within a 200 mile radius of New Orleans. Tell all the Challenge participants you know! Here’s our tentative menu for Saturday:

Baby Squash, Cherry Tomato, and Feta Salad with Mint and Parsley

Potato and Egg with Blueberry Rosemary Dressing

Garlic Fried Okra and Cremini Mushrooms with Marconi Pepper Relish over Tomato Congee

Braised Potatoes and Shiitake Mushrooms with Goat Cheese over Jasmine Rice

Blueberry Pancakes with Fruit-infused Cane Syrup

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Blueberry Lemonade

Mint Tea