tsainola

a vegetarian pop-up for New Orleans

Tag: cilantro

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.
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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.

 

Menu for Sunday

Rosemary Dumplings with Black Lentils, Caramelized Onions, and Fig

Baby Squash Salad with Cherry Tomatoes , Egg, and Rosemary Basil Pesto

Crunchy Green Beans and Chickpeas with Creamy Poblano Dressing

Chilled Sweet Potato Rounds with Aji Dulce Peppers and Cilantro Coconut Dressing

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Succotash with Hungarian Wax Pepper Relish

Braised Summer Vegetables

Choice of Red-Roasted Potatoes or Mushroom Shiso Fried Rice

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Chicory Tea Cookie and Honey Lemon Goat’s Milk Ice Cream Sandwiches

Watermelon Lime Pudding with Pickled Watermelon Rind

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Cucumber Basil Lemonade

Watermelon 75

Bourbon-soaked Peach Old Fashioned

Recipe: Cauliflower Soup with Goat Yogurt and Baby Squash

Try this cold soup on a hot summer day. The mild flavor and texture of pureed cauliflower and potatoes serves as a base for slightly acidic goat yogurt and tender baby squash marinated in a little lemon juice, herbs, and ginger. It’s worth it to get to to the farmer’s market early — the beautiful baby squash you can find there are delicate and sweet, and tend to sell out within the first hour or two of the market opening.

Ingredients: cauliflower, potatoes, onions, baby squash, vegetable stock or water, cumin, coriander, turmeric, fennel seed, cilantro, mint, ginger, lemon juice

1. Separate cauliflower into large florets, and place in a pot with quartered potatoes, chopped onions, cumin, coriander, turmeric, fennel seed, and enough water or vegetable stock to cover. Bring to a boil and cook for 20-25 minutes, or until the potatoes are tender. Let cool.

2. In a smaller pot, bring salted water to a rolling boil. Cook the baby squash for two to three minutes, so that they are barely cooked and the squash retain their bright greens and yellows. Transfer the squash to a bowl of ice water, then drain.

3. Finely mince ginger, cilantro, and mint. Combine with lemon juice and water, at a ratio of 1:2. Marinate the squash in this mixture. We find that the lemon juice without the water can be overpowering because baby squash is so delicate in flavor.

4. Puree the cauliflower and potatoes with the cooking liquid, add salt to taste, and chill. The cooling process will thicken the soup somewhat and also change your perception of how salty the soup is, so keep some stock on hand with which to adjust the texture of the soup.

5. Before serving, add freshly-ground pepper and taste the soup again before serving to see if you want to add any more salt.

5. To serve, ladle the soup into bowls. Spoon goat yogurt into the bowl, and place a baby squash or two on top, making sure to include a little of the lemon juice and minced herbs as garnish. The consistency of the soup should be thick enough to float the baby squash.

Menu for Saturday

Cinnamon Sugar Pretzel

Sourdough Pretzel with Mustard Dip

Lima Bean Salad with Cilantro Dressing

Green Salad with Stawberries and Feta

Creamy Spring Vegetables with Arugula and Polenta

Tomato Congee with Fried Onions and Greens

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Cucumber Lemonade

Herbal Iced Tea

Cappucino/Latte

Coffee

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: 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.