tsainola

a vegetarian pop-up for New Orleans

Tag: pancakes

Pictures from OCH Art Market and Earth Lab Celebration

Many thanks to Rami Diaz and Lee Stafford for these pictures from last weekend’s OCH Art Market and the Groundwork NOLA fundraiser the week before that.

OCH Art Market

OCH Art Market

Earth Lab Celebration

Earth Lab Celebration

Earth Lab Celebration

 

 

 

 

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

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

TSAI at the OCH Art Market, Saturday

We’ll be at the OCH Art Market this Saturday from 10-3, serving up Swiss Chard Pancakes with a Cool Yogurt Sauce (Gluten-free), Black-eyed Pea Mushroom Gumbo with Hot Pepper Relish and Louisiana-grown Rice, and Fruit-infused Iced Tea.

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.