tsainola

a vegetarian pop-up for New Orleans

Tag: OCH Art Market

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.

 

Pics from the OCH Art Market

2_c4_c

Menu for Saturday

Spinach and Ricotta Dumplings

Pickled Beets with Parsley

Fingerling Sweet Potatoes with Duck Egg

Braised Beans with Mushrooms and Woodland Sorrel

Greens with Carrots and Radishes

Jasmine Rice

__

Cinnamon Rolls

__

Horchata

Raspberry Lemonade

Mint Tea

Pinolillo

OCH Art Market, Next Saturday

Join us on Saturday, 4/13, at the OCH Art Market. We’ll be there from 10 a.m. to 3 p.m., and local Central City growers will be selling fresh herbs and vegetables such as dandelion greens, lavender, and kale alongside the arts and crafts vendors. Check back next week for our menu.

2013

Happy New Year! We’ve been busy over the holidays trying out recipes ranging from Taiwanese classics like turnip cakes and sticky rice to a kabocha squash and mushroom stew. Our first event of 2013 will be the 1/12 OCH Art Market. If you’ve been missing Café Reconcile’s cooking, they’ll also be at that Art Market, in anticipation of their long-awaited renovation wrapping up soon. On their menu: White Beans and Shrimp; Eggplant Jennifer; and Corn and Crab Soup. We’re still working out our own menu, but promise to kick the year off right.

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

OCH Art Market, Saturday, 12/8

Come join us on Saturday for delicious baked goods, soups, and other great dishes — and stay to do your holiday shopping with local artists and craftspeople. Maïs Arepas and the Fat Falafel will be there as well.

 

 

November Events

Next Saturday, 10/10, we’ll be serving food at the OCH Art Market from 10 a.m. to 3 p.m. The Faubourg Lafayette Historic Home Tour takes place at the same time, along with the O. C. Haley Boulevard Main Street Festival. All three events are free and open to the public.

The following weekend, we’re be in Mid-City on Saturday evening, 11/17, for our autumn TSAI House event. We’re excited about returning to this wonderful home and garden, and the menu that we’re putting together.

Check back in soon for details.

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.

 

rice pudding with pumpkin and brown sugar

It was a pleasure to serve food alongside Taceaux Loceaux and Maïs Arepas at the OCH Art Market yesterday. We’re looking forward to another great market next month (11/10). Check back in for more on that, as well as recipes and details for the other autumn events we have planned. It’s a beautiful time to be in New Orleans.