tsainola

a vegetarian pop-up for New Orleans

Tag: cheese

Menu for Saturday

Spicy Onion Soup with Turnips, Greens, and Blue Cheese

Rosemary Sourdough/Roasted Garlic Bread

Warm Baby Lima Beans with Mizuna and Citrus Olive Sauce

Spicy Mashed Sweet Potatoes with Green Peppers

Roasted Broccoli with Garlic

Boston Bib Nest with Herbed Butternut Squash and Mexican Tarragon

Parsley Beet Rice with Cumin

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Chocolate Truffles

Apple Cider Caramels

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Rosemary Lemonade

Spiced Wine

Hot Toddy

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WGNO Appearance

Recognize those plates?

We were out in Jefferson Parish early this morning to help promote the Eat Local Challenge and also to share our cooking with the hosts of WGNO’s Good Morning New Orleans. Check out our four minute segment here. More pictures are available on our Facebook page. We had a couple of dishes on display, including creole cream cheese stuffed squash, fresh whole wheat sourdough bread, and a peach and blueberry tart. We also prepared a courgette and peach salad with corn dressing and a fried okra/courgette and mushroom dish served with herbed lemon yogurt and jasmine rice. Both recipes are available on the WGNO website here.

Menu for Saturday, 5/5

Creole Cream Cheese and Arugula Stuffed Baby Squash

Kale, Berry, and Sunchoke Salad with Ginger Vinaigrette and Hazelnut Rice Cakes

Roasted Spring Vegetables with Wild Local Honey, Crostini, and Cheese Curds

Spiced Lentils with Lemon Chutney, Mint, and Tarragon

Mushroom Sauce with Beans, Thyme + Bread and Jasmine Rice

Garlic White Beans with Rosemary + Bread and Jasmine Rice

Strawberries with Creole Cream Cheese, Coconut, and Honey

Thyme Lemon Champagne Cocktail

Ginger Bourbon Cooler

Herbal Lemonade

fruits, vegetables, and herbs from Crescent City Farmer’s Market, Hollygrove Farm and Market, City Park, and Lili and Miles’s Garden

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

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.

Recipe: Seared Summer Vegetables with Watermelon Relish and Goat Cheese Crisps

Part of our menu from two Saturdays ago (7/23) included a beet salad involving beets, lemon juice, parsley, cumin, and garlic. We took the beet greens and cooked those with the lentils. Then we took the stalks and used it in the recipe below as our special of the week, frying them to brown them and break down the fibers a bit, and to lend depth and texture to an otherwise straightforward base of summer vegetables. We also saved the rind from the watermelon that we used for the relish, and pickled it with fennel, peppers, and celery seed — we served that this last Saturday (7/30) with coconut lentil rice.   

Ingredients: chopped beet green stalks; blanched and diced zucchini, yellow squash and potatoes; sliced mushrooms; sliced cherry tomatoes — mushed watermelon, minced habanero peppers, white wine vinegar, chopped parsley and scallions — slices of raw goat cheddar

1. fry thin slices of cheddar until they melt, brown, and crisp — set aside on paper towels

2. combine mushed watermelon, habanero peppers, white wine vinegar, herbs, and salt and pepper — set aside

3. in very hot oil, sear beet stalks — add squash, potatoes, and sliced mushrooms when the stalks have started to brown — add cherry tomatoes for last thirty seconds

4. serve vegetables with a spoonful of watermelon relish and a cheddar crisp or two on top