tsainola

a vegetarian pop-up for New Orleans

Tag: lemon juice

Recipe: Beets with Lemon and Parsley

At the April OCH Art Market, we served pureed beets on a plate with jasmine rice, fresh greens from the Crescent City Farmer’s Market, and purple carrots and baby radishes.  The beet puree was based largely on this delightful beet salad recipe that we came across way back in 2004 in the The New York Times and have been cooking ever since. We wanted to make use of the fantastic color and flavor of the beets, but to contrast them with the greens and to the other root vegetables that we wanted to serve intact. Pureeing the beets allowed us to keep everything else really simple. Greens could just be greens. Carrots carrots. Radishes radishes. Rice rice. This recipe doesn’t take long to make, and you’ll end up with something that will keep for a week in the refrigerator, and is good with bread, as a garnish for a soup, with eggs and cheese, or pretty much as a fine addition to pretty much any meal we can think of. 

Ingredients: beets, lemons, parsley, garlic, oil, salt and pepper

1. Cook beets by boiling them in water. If you’re in a hurry, a quicker way to handle the beets is to peel and cut the beets before you cook them, so that they take 10 minutes to cook rather than the 45 stated in the NY Times recipe.

2. With a blender or food processor, puree the beets with lemon juice and oil, adjusting quantities to achieve desired consistency and acidity. We served a puree that was thick and a little rough like creole mustard, something that held its shape when spooned onto a bowl of rice, but could also be mixed into that rice without too much trouble. (see picture from preceding post)

3.  Add cloves of garlic, a couple handfuls of parsley, salt, and pepper, and pulse. We add a clove or two of garlic for each beet we blend — a lot —  so that the raw garlic provides a bit of unexpected bite to the beet puree.

 

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.

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 OCH Art Market, 6/9, Saturday

We’ll be at the OCH Art Market this Saturday from 10-3. This being the headquarters of the Eat Local Challenge, we’ll be serving up dishes with ingredients sourced solely within a 200 mile radius of New Orleans. Tell all the Challenge participants you know! Here’s our tentative menu for Saturday:

Baby Squash, Cherry Tomato, and Feta Salad with Mint and Parsley

Potato and Egg with Blueberry Rosemary Dressing

Garlic Fried Okra and Cremini Mushrooms with Marconi Pepper Relish over Tomato Congee

Braised Potatoes and Shiitake Mushrooms with Goat Cheese over Jasmine Rice

Blueberry Pancakes with Fruit-infused Cane Syrup

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Blueberry Lemonade

Mint Tea

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

Recipe: Fava Bean with Roasted Cauliflower and Beet Salad

Fava beans have been abundant at farmer’s markets in the last couple of weeks, and we were eager to try them out. The 4- to 10-inch long pods are not the prettiest things, and the beans themselves are a little bit grotesque in comparison to daintier spring and early summer legumes, but it’s hard to beat the sensation of biting into a fresh fava bean. Here’s a simple and tasty dish we came up with for last weekend’s OCH Art Market. 

Ingredients: fava beans, cauliflower, beets, parsley, lemon juice, minced garlic, cumin, salt and pepper

1. Remove fava beans from pods. Blanch for 2 minutes in salted water and place in ice water, and then drain. We decided not to remove the waxy skins of the beans for this recipe, convincing ourselves that the skins shouldn’t be discarded because we enjoyed the flavor and texture of the skins. When the fava beans were a little younger two weeks ago, we thought that the skins lent something extra to the dish. Last weekend, however, the skin-on favas were a bit tough for our tastes. For the full process, follow these instructions. 

2. Set oven on broil. Wrap whole beets in aluminum foil with the stems and ends removed. Remove cauliflower stem and cut florets into big big-sized pieces.

3. Roast the beets for 45 min to 1 hr. Use a knife to see if the beets are done — you should be able to insert the knife easily into the center of the largest beet.

4. Gently toss the cauliflower with vegetable oil and salt. Roast the cauliflower for 15-20 minutes, turning each of the pieces halfway through so that the cauliflower browns on two sides.

5. Once the beets have cooled, slip the skins of the beets off with your fingers, and cut the beets into thin coins.

6. Make a dressing by mixing together lemon juice, garlic, cumin, salt and pepper. Whisk in oil, and then combine the dressing with the shelled fava beans, chopped parsley, cauliflower and beets, at least half an hour before serving.

Menu for Saturday

Swiss Chard Pancakes with Cool Yogurt Sauce*

Black-Eyed Pea and Mushroom Gumbo with Hot Pepper Relish**

Citrus, Beet, and Cucumber Salad**

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Coffee

Lemongrass Ginger Citrus Iced Tea (with Citrus Honey Syrup)

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featuring locally-grown produce; *gluten free; **vegan

HAPPY NEW YEAR(‘S RECIPE)

We’d like to wish everyone a wonderful start to the year. We’ll be rolling out a schedule soon for upcoming TSAI events, and can’t wait to see old friends and new guests alike. Until then, here’s a recipe we tried out this morning for our first meal of 2012: lemon ginger pancakes with a basil cream sauce.

Pancake Batter: 1 1/2 C flour, 3 1/2 t baking powder, 1 t salt, 1 T sugar, 1 T finely minced ginger, 2 t lemon zest, 1 C and 2 T milk, 3 T lemon juice, 1 egg, 3 T melted butter

  1.  Sift together dry ingredients.
  2. Whisk together wet ingredients.
  3. Add wet ingredients to dry ingredients and stir together until just combined. Do not stir any further.

Basil Cream Sauce: 1 1/2 C heavy cream, 1/4 C brown sugar, handful of basil (leaves still on stems)

  1. Heat cream and sugar in small saucepan until mixture comes to a boil. Be careful as the cream boils over easily. Reduce to low heat and cook on a gentle boil for 10-15 minutes to thicken sauce. 
  2. Steep basil leaves in the cream for one to two minutes before removing the sauce from heat. Remove the basil leaves as well. You may also want to strain the sauce to remove any solids that might have formed. 
  3. Serve pancakes with cream sauce. Garnish with minced basil or lemon zest.

The sauce here is pretty thin, which is good for soaking into the pancakes. If you’d prefer a thicker sauce, you can mix in egg yolks and cook the sauce in a double boiler to form a custard sauce. Here’s a good recipe that provides guidance on how to do that correctly: Sweet Cream Sauce Recipe from Wayne Kung.

Recipe: Rosemary Goat Milk Polenta and Fire-Roasted Turnips with Rapini and Mushrooms

(image: NOLA Locavores)

The main course at our Autumn Harvest Dinner featured rosemary goat’s milk polenta with fire-roasted turnips, rapini, and mushrooms. We purchased all of our ingredients through the Hollygrove Market and Farm and the Crescent City Farmers Market, except for the rosemary, which we harvested from the bounty of Garden District front yards. With the freshness of the ingredients and the robust flavors of the local fall produce, we chose simple preparations to bring out those flavors and textures. Check in next week for our root vegetable soup with turnip greens and pickles recipe, as well as the recipe for Grandma’s Apple Pie with Salted Caramel Sauce, courtesy of John Kleinschmidt and Shirley Woolley.  

Rosemary Goat Milk Polenta

Ingredients: polenta, water, goat milk, rosemary, nutmeg, salt and pepper

1. Bring water to a boil following a traditional polenta recipe. Because you’ll be adding goat milk later on, use a bit less water (e.g., 3 cups of water to 1 cup of polenta instead of 4 cups of water). Polenta is pretty forgiving, so don’t worry too much about having the correct proportions. Use a whisk to stir rapidly as you pour the polenta into the boiling water.

2. While stirring the polenta every minute or so, over low heat and scraping the bottom to make sure that nothing is sticking, heat a few cups of goat milk over low heat in a separate saucepan, but do not bring to a boil. Steep whole sprigs of rosemary in the goat milk.

3. As the polenta starts to thicken, spoon goat milk into the polenta as you would with stock and risotto.

4. Use the goat milk to adjust the consistency of the polenta, and season with ground nutmeg, salt, and pepper before serving. We prefer our polenta softer, but thick enough so that it sets slightly when spooned onto a platter. Garnish with a sprig of rosemary.

Fire-roasted Turnips with Rapini and Mushrooms

Ingredients: turnips, onions, rapini (broccoli rabe), mushrooms, hot peppers, oil, lemons, salt and pepper

1. Center a handful or two of chopped turnips, onions, rapini, and whole mushrooms (we had little white button mushrooms, but others would be just as delicious) on a sheet of aluminum foil. Toss with chopped hot peppers, salt, and oil. Adjust the size of the vegetables depending on your desired cooking time. Wrap the vegetables using the foil to form a tidy packet that you can safely place on coals or a grill.

2. Place the packet, seam-side up on a grill, or directly on live coals. Depending on the temperature of your fire/grill, check after 10 minutes or so to see if the contents of the packet are fully cooked. We like our vegetables fork tender, which doesn’t take more than 10-15 minutes over a very hot fire. When opening the packets, be wary of the hot steam trapped inside the foil.

3. Squeeze lemon juice over the cooked vegetables, and serve alongside the polenta for a hearty fall meal.