tsainola

a vegetarian pop-up for New Orleans

Tag: celery

Menu for Saturday

Chilled Celery Kohlrabi Soup with Pepper Relish

Roasted Cauliflower Curry with Mushrooms and Feta

White Beans with Greens and Fried Carrots

Fried Lentil and Greens Salad with Pecans and Cherry Tomatoes

Jasmine Rice with Beets and Greens

Challah Knots

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Coffee

Mint Iced Tea

Strawberry Mint Iced Tea

Ginger Grapefruit Spritzer

Recipe: Cauliflower Soup with Garlic and Arugula

The cauliflower at the markets has been superb these last few months, so we put together this soup for our last OCH Art Market of 2012 using some of that good stuff. This recipe acknowledges the season with its ingredients, but results in something light, smooth, and clean in flavor, something more suited to the balmy weather we’ve been having than the hearty stews and squash-based soups that one typically finds this time of the year.

Ingredients: cauliflower, onions, potatoes, celery, clear vegetable stock; vegetable oil, garlic; arugula, salt, pepper

1. In a large pot, place cauliflower florets, roughly chopped onions, peeled potatoes, and celery. Add enough vegetable stock and/or water to cover. Bring to a low boil, and cook for about twenty minutes, or until the vegetables are tender. (Use approximately 1 potato, 1/2 onion, and 1 stalk of celery for each head of cauliflower.)

2. Remove from heat and allow mixture to cool until it is safe enough to handle, if pureeing with a blender or food processor. While waiting for the mixture to cool, heat a few tablespoons of oil in a small saucepan. Do not allow the oil to reach smoking point. Place a couple cloves of thinly sliced garlic in the hot oil, and cook the garlic on low heat until the slices are soft and the oil infused with the garlic.

3. After pureeing the cauliflower mixture, add salt to taste. Reheat and ladle soup into bowls. Before serving, drizzle a few teaspoons of the garlic oil and garlic slices over each bowl. Garnish with small arugula leaves, and a few turns of freshly-ground black pepper.

cauliflower soup, black bean and broccoli galette, olive bread, and mint iced tea

cauliflower soup, black bean and broccoli galette, olive bread, and mint iced tea

Recipe: Beans, Peas, Zucchini, and a Roasted Red Pepper Broth

We’ve been happy to see the splendid variety of beans and peas at the farmer’s markets these last few weeks. Pink-eyed peas, crowders, butterbeans, limas…none of them take very long to cook, and they’re delicious boiled, fried, cold, leftover, in a stew, or in pretty much any culinary context we can think of. This recipe joins legumes with the rich flavors of roasted red peppers using an unorthodox technique that’s straightforward and yields wonderful results. As you can maybe tell from the title of this post, we developed this recipe so recently that we’re still working on figuring out a decent name for this dish, which we served a couple weeks ago at the OCH Art Market with a fried egg on top, feta, cilantro, and a scoop of rice.

Ingredients: red peppers, jalapeno peppers, celery, onions, garlic, tomato sauce (optional); assorted beans and peas, chopped zucchini and yellow squash

1. On a stove top, grill, or in an oven, roast whole red peppers and jalapeno peppers until the skins blacken, turning the peppers periodically for even roasting. Remove the peppers from heat, and place in a covered container for the peppers to cool and to allow the steam from the roasted peppers to loosen the skins. The jalapenos should take less time to roast, so make sure to keep an eye on them and remove them from heat when they’re roasted.  

2. Once the peppers are cool, peel the peppers, and discard the skins, stems, and seeds. Collect the juices from the roasting pan and container in which the peppers were allowed to cool.

3. In a blender, combine and puree roasted peppers, pan juices, a handful of chopped onions and celery, whole cloves of garlic, a little bit of tomato sauce, and a drizzle of vegetable oil. (This mixture fragrant and versatile and will keep for a few days. It is delicious with pasta, eggs, or even served cold as a salsa of sorts. Last weekend, we mixed in chopped walnuts and minced scallions, and spooned that onto hard-boiled eggs for breakfast.)

4. Combine peas and squash with enough of the roasted pepper mixture to cover, in a pot or saucepan. Add water to thin the mixture, and bring to a boil. Cook at a slow boil for 10-15 minutes, until the legumes and squash are fully cooked and the contents of the pot have been reduced to the desired thickness. Serve in a bowl with feta and cilantro, and a fried egg on top and rice on the side.

 

Recipe: Zucchini Kale Soup with Toasted Walnuts and Tomato Relish

We served this soup cold at our last house event, with a hunk of foccacia on the side. If you have vegetable stock prepared ahead of time, this soup doesn’t take much time to make, and is a beautiful addition to a mid-summer meal. If you’d like something a little richer, we’ve also served this soup with feta and chopped basil sprinkled on top, in place of the tomato relish, and that works well too.

Ingredients: zucchini, potatoes, kale, celery, onions, vegetable stock, walnuts, tomatoes, hot peppers, basil, garlic, cane vinegar

1. Cut zucchini and potatoes (2:1 ratio) and a handful of celery and onions into big chunks. Remove the stems from a few leaves of kale, and chop into large pieces. If you’re looking to use giant zucchini that you want to get rid of, make sure to peel off the tough skin and to scoop out the seeds. In a large pot, cover the vegetables with vegetable stock. Bring to a boil, and cook at a rapid boil until the vegetables are tender. Set aside to cool.

2. Once the vegetables and broth are cool enough to handle, puree the mixture with a blender or food processor, add salt and pepper to taste, and adjust the consistency of the soup with vegetable stock if it needs thinning. Refrigerate.

3. Mince tomatoes and basil and a clove or two of garlic and hot pepper. Combine these ingredients with cane vinegar, salt, and pepper to reach a  consistency similar to a thin salsa.

4. Use a frying pan to toast walnuts in a single layer on the stove — be careful not to burn the walnuts. Remove the walnuts from heat. When cool enough to touch, break the walnuts into small pieces.

5. To serve, ladle the chilled soup into bowls. Spoon tomato relish on top, and sprinkle with walnut pieces.

Zucchini Kale Soup, Focaccia, and Roasted Tomato and Lima Bean Salad

 

Menu for Saturday

Blue Cheese Cream of Celery Soup

Sweet Potato and Wild Mushroom Soup with Roasted Cashews

Layered Omelettes with Roasted Beets, Greens, and Garlic

Lentil Cucumber Mint Salad

Multi-Grain Sourdough/Focaccia

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Dark Chocolate Chili Custards

Mini Sweet Potato Crumble Cobblers

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Blood Orange 75’s/ Blood Orange Old Fashioneds

Recipe: Tomato Green Bean Sauce

We had a wonderful time this last Saturday — beautiful house, music, and guests. Our most sincere apologies to those who showed up towards the end of the evening when we had run out of food. We hope you’ll make it to our next event so that we can have the opportunity to share our food with you again. Until then, here’s the recipe for the tomato green bean sauce that we served as one of our two options, alongside rice, a hard-boiled egg, and fresh greens from the Crescent City Farmers Market.

Ingredients: onions, celery, hot peppers, cumin, celery seed, vegetable stock, okra, diced tomatoes, tomato sauce, baby lima beans, mushrooms, turnip greens, green beans, cilantro

1. Cook diced onions and finely chopped celery in vegetable oil over medium heat with a good sprinkling of cumin and a touch of celery seed for 15 minutes or so, until onions are lightly browned and mostly translucent. This forms the basis of the sauce, with a large quantity of onions providing substantial sweetness to the finished sauce.

2. Add vegetable stock, baby lima beans, thinly sliced okra, chopped mushrooms, turnip greens, diced tomatoes, and tomato sauce, and simmer for at least 1 hour, stirring occasionally, until the ingredients and their flavors have melded together. The sauce should be the consistency of marinara sauce — use stock or water to adjust.

3. While the sauce is cooking, hard-boil eggs, and blanch green beans cut into inch-long sections in salted water. Cool eggs and beans with ice water, drain, peel the eggs, and set aside.

4. Season sauce with salt and pepper. Serve on top of rice and a hard-boiled egg, with green beans sprinkled on top of the sauce and a garnish of fresh cilantro.

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.

Salad and Compost

We made a cucumber orange salad to take to a picnic on Saturday: cucumbers, oranges, red onions, radishes, kalamata olives, celery, feta cheese, olive oil, lemon juice, salt and pepper.

cucumber orange salad

Our compost is sometimes as beautiful as our dishes, and it’s also a big part of our philosophy here at TSAI. As each of our events wrap up, we take all of our compost from the evening to Aron’s backyard and add it to the pile there so that all of the detritus we produce is on its way to becoming soil again by the next day.

cucumber peels

Recipe: Green Tomatoes and Mushrooms with Salsa Verde

We tried this dish out last night, using some of the ingredients we had left over from making burritos. It’s quick, straightforward, and absurdly delicious. The flavors of the vegetables and the salsa verde meld together well, creating a tart and flavorful dish that can be as mild or spicy as you’d like. We served it with a heap of rice, fried eggs, and a spoonful of roasted cherry relish.  

Ingredients: celery, green tomatoes, mushrooms, salsa verde, scallions, cumin, coriander, black pepper, salt

1. Prepare salsa verde in advance.

2. Fry finely chopped celery in hot oil for two to three minutes. Add cumin, coriander, and black pepper.

3. Add sliced mushrooms and diced green tomatoes, and cook on high heat for four to five minutes.

4. Mix in enough salsa verde to coat all of the vegetables along with the scallions, and cook for an additional three to four minutes on medium heat.

5. Add salt to taste and serve immediately.