tsainola

a vegetarian pop-up for New Orleans

Tag: rice

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

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Last TSAI House Event, 6/21

Our last TSAI House event will be taking place later this month, on the evening of Friday, 6/21. We’ll be serving simple fare. Rice bowls, home-made sauces, and fresh vegetables. Live music and refreshing beverages too. Please check back in this week and next week for the menu, event details, and to RSVP.

As many of you have noted, we’ve been quieter than usual over the course of this year, hosting events with lesser frequency than we have in the past. It’s been a pleasure sharing our cooking with you all at our house events and at the OCH Art Market. But as we arrive at the two year anniversary of TSAI starting out at the Dragon’s Den in 2011, we’re transitioning out of doing business as a pop-up restaurant, so that we can take the time to evaluate where we are today, build upon what we’ve learned, and take a look at opportunities for a brick-and-mortar operation that allows  us to retain TSAI’s best qualities, while providing better food, better service, more efficient operations, a chance to be part of a neighborhood, and the ability to bring into play some of our other interests. These include books, music, and art, and a fascination with how those pursuits relate to the changing role of restaurants, coffee shops, pop-ups, libraries, and bookstores as places where people can gather in public and semi-public realms in to dine with friends, to people watch or to meet new people, to buy a newspaper and to read for a morning, to browse magazines or to use free Wi-Fi, to study or to do work, to attend a reading, or take in a concert.

Finding out what this means for us may take a few months. It may take a few years. In that time, you may forget who we are, but you’ll at least have learned a word in Chinese. We’ll continue to post recipes on this website, and to share our approach to cooking and dining with you all. We’ll also be doing a little bit of catering, and have ideas for very small events we’d like to host here and there.

If you’re on our email list, we’ll be in touch about these events and with the new recipes, and possibly to run ideas by you as we work towards the next phase for TSAI.

If you’re not on  our email list and would like to be, just let us know at tsainola@gmail.com.    

tsai5

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

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Cinnamon Rolls

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Horchata

Raspberry Lemonade

Mint Tea

Pinolillo

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.

Menu for Saturday

Chilled Celery Kohlrabi Soup with Pepper Relish

Roasted Cauliflower Curry with Mushrooms and Feta

White Beans with Greens and Fried Carrots

Fried Lentil and Greens Salad with Pecans and Cherry Tomatoes

Jasmine Rice with Beets and Greens

Challah Knots

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Coffee

Mint Iced Tea

Strawberry Mint Iced Tea

Ginger Grapefruit Spritzer

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.

 

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.

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

Photos from 8/19 TSAI House

Our good friend Kendall Calyen took wonderful pictures of last Sunday’s TSAI House event with Leyla McCalla. Take a look on our Facebook page. Many thanks to all of our guests, Leyla, and friends for a beautiful evening.