tsainola

a vegetarian pop-up for New Orleans

Tag: carrots

Menu for Saturday

Spinach and Ricotta Dumplings

Pickled Beets with Parsley

Fingerling Sweet Potatoes with Duck Egg

Braised Beans with Mushrooms and Woodland Sorrel

Greens with Carrots and Radishes

Jasmine Rice

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Cinnamon Rolls

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Horchata

Raspberry Lemonade

Mint Tea

Pinolillo

Recipes: Rice, Greens, and Pickled Daikon

We had the pleasure of teaching a cooking class at the Grow Dat Youth Farm out in City Park last weekend. These were the recipes we shared, based on produce that’s available from Grow Dat and other vendors at the Crescent City Farmer’s Market this month. These are simple dishes, but using good ingredients and a hearty stock made from vegetable peels and trimmings make for a delicious meal with a full complement of flavors and textures. 

Rice with Black-eyed Peas, Carrots, and Greens

Ingredients: brown rice, black-eyed peas, onions, carrots, greens (kale, collards, carrot tops, etc.), oil, vegetable stock

  1. Heat oil in deep saucepan or pot.
  2. Cook diced onions on medium heat until they become translucent.
  3. Add diced carrots and cook until onions begin to brown.
  4. Add rice and black-eyed peas. Stir to coat grains of rice with oil.
  5. Add stock (or water) so that the depth of the water over the rice is approximately equal to the depth of the rice and the other ingredients below.
  6. Stir in chopped greens, cover, bring to a boil, lower heat, cover, and cook at a low boil for 30-40 minutes, or until the rice and peas are fully cooked.

Chard with Mushrooms and Garlic

Ingredients: chard, mushrooms, garlic, hot peppers, sweet peppers, feta

  1. Heat oil in a frying pan until it shimmers and a drop of water sizzles on contact.
  2. Add sliced mushrooms and cook on high heat so they begin to brown within a minute or two. Stir occasionally.
  3. Add chopped chard stems, diced sweet peppers, and minced hot peppers, and cook for one minute, still on high heat.
  4. Add chopped chard leaves and chopped garlic, and cook for two minutes.
  5. Add salt and freshly ground pepper to taste and serve immediately, with feta sprinkled on top if available.

Daikon with Lemon and Cilantro

Ingredients: daikon, lemons, cilantro, salt, sugar

  1. Cut daikon into thin strips, thin slices, or grate, and place in a bowl with a sprinkling of salt and a little sugar.
  2. Knead for a few minutes, until the daikon softens. Drain the liquid that collects at the bottom of the bowl and rinse with water.
  3. Place drained daikon in a bowl with a few squeezes of lemon juice, salt, and enough water to cover.
  4. Allow daikon to soak in the brine while cooking other components of your meal.
  5. Before serving, remove daikon from brine, toss with coarsely chopped cilantro, and serve alongside vegetables and rice.

OCH Art Market Festival Menu

Shiitake Mushroom and Horseradish Beignets with Homemade Mustard and Greens

Savory Tomato Tart with Marinated Artichokes and Greens

Fresh-shelled Fava Bean, Roasted Beet, and Cauliflower Salad

BBQ Fried Rice with Egg, Tomatoes, and Garlic

Peanut Pepper Cabbage Wraps with Goat Yogurt, Carrots, and Cucumbers

Mini Fruit Tarts

Lavender Honey Lemonade/Herbal Iced Tea

Coffee/Cappucino/Latte

Recipe: Root Vegetable Hash

image courtesy of Nora McGunnigle

 A week of experimentation with the gorgeous root vegetables that are currently available at the Crescent City Farmer’s Market yielded this recipe for vegetable hash, which we served with baked eggs and sourdough bread at our brunch last weekend. There’s a couple of steps to this recipe, but they’re simple and the results are well worth the effort. The first step is to make some mustard, which is easier than you might imagine, followed by the roasting of mustard-coated vegetables, and then the pan-frying of the vegetables with a tomato-mushroom-split pea sauce to create a rich, colorful dish that will fill you up and stick to your ribs. Check in next week for Grandma’s Apple Pie Recipe.

Ingredients: root vegetables (such as turnips, rutabagas, parsnips, pumpkin, potatoes, and carrots), mustard, vegetable oil, onions, wild mushrooms (such as porcini, shiitake, black trumpet, morel), vegetable broth, tomato sauce, split peas, cilantro

1. Dice the root vegetables, and coat with a dressing made by whisking together vegetable oil and mustard. Roast vegetables in a single layer, and stirring once or twice to turn the vegetables. They are ready when the vegetables are cooked and browned on the edges. This should take twenty to thirty minutes.

2. In a saucepan, heat oil and cook diced onions and finely chopped mushrooms on medium heat, until the onions are translucent — eight to twelve minutes. Add vegetable broth, tomato sauce, and a handful of split peas. Cook on medium heat for thirty to forty minutes, until the split peas are cooked but still somewhat firm. (Use the split peas judiciously, as they are strong in flavor and will overpower the sauce if used in abundance.) The consistency of the sauce should resemble that of a marinara sauce — use broth or water to adjust.

3. The roasted vegetables and sauce can be prepared a day in advance. To make the hash, heat oil in a frying pan, add enough roasted vegetables to cover the bottom of the pan. Ladle the tomato mushroom sauce on top of the vegetables, using enough to thoroughly coat the vegetables. Cook on high heat, stirring frequently, for five to six minutes.

4. Salt and pepper hash to taste. Garnish with chopped cilantro, and serve immediately. 

       

Recipe: Root Vegetable Soup with Greens and Pickles

(image: NOLA Locavores)

We love this soup, which uses the most humble of ingredients, and were excited that our guests at the Autumn Harvest Dinner enjoyed this simple and surprising soup as much as we do. We developed this recipe from one we came across in a Boston Globe article a couple years ago, which was itself an adaptation of a John Thorne recipe.

Ingredients: potatoes (skins intact), carrots and carrot tops, turnip greens, butter, chopped scallions, finely chopped garlic, mustard seeds, chopped fresh dill, chopped dill pickles + pickling liquid from the jar, milk, salt and pepper

1. Cover whole potatoes and carrots (chopped into large inch-long sections) with water. Bring to a boil, add torn turnip greens (stems removed) and chopped carrot tops, and cook for 30-35 minutes, or until the potatoes can be easily pierced with a fork.

2. In a soup pot, melt butter over medium heat. Stir in scallions, garlic, and mustard seeds. Cook gently until the garlic is soft and fragrant. Use a large quantity of scallions — the Globe recipe calls for an entire bunch for four servings of soup, along with a clove or two of garlic, and a teaspoon of mustard seeds.

3. Transfer carrots, turnip greens, and carrot tops to the scallion mixture, and remove from heat. Remove potatoes from the other pot. Once the potatoes are cool enough to touch, remove the skins by squeezing the potatoes. Quarter the potatoes and return them to the broth. Sprinkle with dill. With a large spoon, chop and mash the potatoes, but leaving a number of small and medium-sized chunks. The mashed potatoes will thicken the broth.

4. Combine the potato and carrot/scallion mixture. Add the pickles and pickling liquid, using approximately one pickle per person. Bring to a simmer and cook over medium heat for five minutes. Adjust the consistency with pickling liquid, and milk or water. Season with salt and pepper, and garnish with scallions and chopped carrot tops.

Two Recipes: Leek Cabbage Stew and Seared Cabbage with Gogi Berries and Shiitake Mushrooms

Cabbage is one of our favorite vegetables. It has a texture somewhere between raw bell pepper and lettuce, and it is as good stewed and tender as it is raw and crunchy. It is a substantial vegetable, filling and distinct in flavor, but it also combines well with other ingredients. Also, cabbage is cheap. So here are two recipes in honor of cabbage and contemporary economics, one a leek and cabbage stew, and the other a dish we served back in the first week of August.     

Leek and Cabbage Stew

Ingredients: leeks, hot peppers, cabbage, celery, carrots, mushrooms, lemon juice, feta cheese

1. Add finely chopped leeks and hot peppers to hot oil, and cook on medium heat for 6-8 minutes, or until the leeks are fragrant and translucent.

2. Add chopped cabbage, chopped carrots, and minced celery, and a little more than enough water and vegetable stock to cover. Bring to a boil, cover, and cook on low heat for thirty minutes, or until the cabbage and carrots are tender.

3. Add chopped mushrooms and any chopped herbs you might like to use at this point, and cook for an additional three to five minutes. (We prefer the spring of just-cooked mushrooms, which is why we wait to add them.) Once the mushrooms are cooked through, add salt and pepper to taste, and serve the stew with a squeeze of lemon juice and a sprinkling of feta cheese with each bowl.

Seared Cabbage with Goji Berries and Shiitake Mushrooms

Ingredients: cabbage, hot pepper flakes, goji berries, radishes, shiitake mushrooms, rice wine, kosher salt

1. Reconstitute a handful of goji berries and shiitake mushrooms by soaking them in water at least 30 minutes prior to cooking. Approximate proportions: 1 tablespoon of dried berries and two to three mushrooms to one cup of uncooked cabbage.

2. In a wok or large frying pan, bring oil to as high of a temperature as possible before the oil starts to smoke and burn. Add chopped cabbage (we prefer 1 inch square pieces for this recipe) and cook on the highest heat possible for two to three minutes, stirring only occasionally so that the cabbage is allowed to brown in spots.

3. Add sliced shiitake mushrooms, sliced radishes, and goji berries, and continue cooking on high heat for one to two minutes. Add rice wine to deglaze the pan, and continue cooking on high heat for another minute or two, until all of the ingredients are fully cooked and sizzling hot. Serve immediately with rice, with kosher salt sprinkled on top.

Decadent Burritos

We’re interrupting our regular programming to bring burritos to the Quarter during Southern Decadence this Friday evening, Saturday evening, and possibly Sunday as well. We’ll post our approximate locations and schedule in the coming days and hope to see some of you out there.

All burritos will have rice, red beans, zucchini, cabbage, onions, and mushrooms. The two types of burritos will feature, respectively:

  • salsa verde, roasted cherry relish, and cilantro.
  • teriyaki sauce with pickled carrots and scallions.

As always, everything will be made from scratch. We’ve done some careful taste-testing over the week and think you’ll like these combinations a lot.

 

Rice Bowls at the Bridge Lounge, 8/20

We’ll be at the Bridge Lounge this Saturday, serving hearty rice bowls from 9:30 until midnight. The Bridge Lounge is Uptown, at 1201 Magazine St. Each bowl comes with brown or white jasmine rice, and the following:

sauces: black bean shiitake mushroom sauce OR red curry with ginger and zucchini

toppings: fried tofu with fresh lima beans, thai basil, and salted radish, pickled daikon and carrots, and cucumbers

dessert: homemade oversized anise-citrus fortune cookies (limited)