tsainola

a vegetarian pop-up for New Orleans

Tag: egg

Roadside Eating, Taipei Style

We started TSAI a few years ago talking about how we were inspired by the food and eating habits of the Taiwanese. This is what we were talking about. Park your scooter. Pull up a stool. Order some stinky tofu with a side of pickled cabbage or a quick bowl of noodles. Or maybe grab a few tea eggs, plucked from a bubbling cauldron and dropped into a plastic bag for you to carry away.
roadside eating

tea eggs in plastic

Menu for Friday

Louisiana Jasmine Rice

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Roasted Green Bell Pepper and Pecan Sauce with Potatoes + Cucumber and Cumin Beet Egg

Black Bean and Shiitake Mushroom Sauce + Carrots and Spicy Cabbage

Spicy Summer Squash with Tomatillos and Cranberry Beans + Cream and Creole Tomato Relish

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Plum Corn Bread with Tahini Glaze

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Iced Tea

Covington Stawberry Pale Ale

Rum Spritzer with Watermelon and Tomato

Menu for Saturday

Miso Congee with Mung Beans and Choice of Fried Tofu, Pickled Radish, and Tea Egg

Daikon Cakes with Spicy Goji Berry Sauce

Fried Sticky Rice Cakes with Chestnuts and Mushrooms

Egg and Tomato Turnovers

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Fried Sesame Balls with Mung Bean Filling

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Lemongrass Ginger Iced Tea

Almond Milk Green Tea

Avocado Coffee Shake

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

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 the OCH Art Market, 10/13

Asparagus and Avocado Flan with Pumpkin Seeds

Egg over Roasted Red Pepper and Tomato Bean Stew

Braised Greens with Sweet Potatoes and Rice

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Rice Pudding with Pumpkin and Brown Sugar

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Horchata Café au Lait

Spicy Lemonade

Recipe: Baby Squash Salad

We love our baby squash raw. We gussy it up here (and served it at our Rio Mar anniversary event) with a pesto-based dressing, cherry tomatoes, and medium-boiled eggs. If you have the pesto made ahead of time, this dish should take just a few minutes to prepare, and it will delight you with with its colors and flavors. See upper left plate in picture for evidence.

Ingredients: baby squash, cherry tomatoes, eggs, rosemary basil pesto, olive oil, Steen’s cane vinegar, salt, pepper

1. Prepare medium-boiled eggs. Here’s a recipe you can follow. Do this first so that the eggs can cool while you prepare everything else, as they’ll be much easier to peel once they’ve cooled.

2. Prepare the dressing by mixing rosemary basil pesto with the cane vinegar and olive oil, and adding salt and pepper to taste. To make rosemary basil pesto, follow any basic pesto recipe and include a bit of rosemary. We omit the customary pine nuts and Parmesan cheese, but make use of lots of garlic.

3. Slice the baby squash thinly with a sharp knife or using a mandolin. We don’t own such a clever instrument, but have found a vegetable peeler to be equally effective. Cut cherry tomatoes into halves or quarters.

4. When the eggs are cool, peel and cut them into quarters.

5. Combine the squash, eggs, and tomatoes in a bowl, and drizzle with the dressing. Stir gently with a spoon to lightly coat everything with the dressing. Add salt and freshly-ground pepper to taste before serving.

OCH Art Market Menu

We’ll be at the OCH Art Market this Saturday, 8/11, from 10 a.m. to 3 p.m. Our menu looks something like this:

Cabbage and Onion Sesame Buns

Sweet Pear Sesame Buns

Sesame Soy Milk with Salted Radish and Scallions Served with Sweet Corn and Cumin Beignets

Jade Gourd and Tomato Lemongrass Sauce with Rice and and Pickled Hakurei Turnips and Cucumbers

Bitter Melon, Shiitake Mushroom, and Thai Basil Omelette with Rice and Pickled Hakurei Turnips and Cucumbers

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Soy Custard with Ginger Syrup

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Coconut Limeade

Mint Iced Tea

 

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: 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.