Really Thanksgiving? You’re two days away already? It’s probably going to be a mob scene at the Farmer’s Market and the grocery store today. So, I’m going to make this snappy. I already posted about the Bread Stuffing with Crawfish, Bacon and Collard Greens. Speaking of snappy, I’m thinking about these snap beans:
Also, this sweet potato pie:
And check out these delicious seasonal specials Satsuma is cooking up for the Blue Plate Special: Curried Pumpkin Soup, Turkey Sandwich on Ciabatta, Kale and Chard Salad, Apple Pie, Pumpkin Pie, Quiche and Hot Apple Cider.
Thanksgiving is creepy up rather quickly this year. I think I’m going to go to the Crescent City Farmer’s Market and procure some local goodness to try out as a possible Thanksgiving side dish. How about this Bread Stuffing with Crawfish, Bacon, and Collard Greens…
And, as it turns out, my favorite neighborhood cafe, Satsuma, is doing the Green Plate Special. How fortuitous! So lunch will be one or more of these offerings: Lentil Stew, Roasted Beet Salad, Salmon Salad Sandwich, Gluten Free Pie, Quiche and Satsuma Limeade.
There are a still a couple of hours left of the Crescent City Farmer’s Market, Tuesday uptown edition. The Green Plate specials this month are by Chef Cynthia of Cafe Minh. She does Vietnamese, French, Creole fusion cuisine–uh, sign me up. Here’s what’s in store today:
Pho Bo (Beef Pho)
Blackened Diver Scallops with Grilled Japanese Eggplant
Poached Chicken over Asian Noodles & Slaw, Peanut Sauce
Grilled Vegetables over Pasta, with Vinaigrette
She is also launching a line of packaged seasonings, sauces and dressings.
What a gorgeous day to go to the Farmer’s Market! I was also looking at Louisiana Fall seasonal produce to get inspired for a recipe. How about these lamb chops with persimmon chutney?
2 firm-ripe Fuyu persimmon (12 oz total), peeled with a knife, cored, seeded if necessary, and cut into 1/4-inch dice
1/4 cup finely chopped sweet onion
1 teaspoon finely grated peeled fresh ginger
1 small fresh jalapeño chile, seeded and minced
2 tablespoons fresh lime juice
1/4 teaspoon salt
4 (1-inch-thick) loin lamb chops
2 teaspoons olive oil
Read More http://www.epicurious.com/articlesguides/seasonalcooking/fall/cooknow_quince/recipes/food/views/Lamb-Chops-and-Fresh-Persimmon-Chutney-105596#ixzz11V99jdus
I’ve noticed a trend in my little posts here. Tuesday is, for all intents and purposes, my Saturday. And, after a few days working in the bar, I want to stay in and cook healthy food. Also, Tuesday is usually the day of the week when there is the least going on. So, I usually fall back on a post about going to the Farmer’s Market, buying some vegetables and stealing a recipe from epicurious. And today is no different!
I’m always on the lookout for a new grain. And here is farro.
Farro and Pine Nut Tabbouleh
- 1 cup farro (Whole Foods)
- 2 large heirloom tomatoes
- 1 small cucumber
- 1 clove garlic, finely chopped
- 1/2 small red onion, cut into 1/2-inch pieces
- 2 tablespoons pine nuts
- 1 cup canned chickpeas, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- Juice from 1 lemon
- 3/4 cup chopped fresh parsley
- 1/2 small jalapeño chile, seeded and finely chopped
I was thinking it’s time for a little cleanse. I think between Labor Day and Halloween is a good time to ramp up on the fruit and vegetables and chill out on the red meat and cocktails. I think it’s time for a trip to the Tuesday Crescent City Farmer’s Market. Today the green plate special involves a selection of tacos and some vegan beans and rice and also some other mysterious vegetarian option that shall be my lunch.
And for dinner I’m getting the fresh veggies I need for this Summer Vegetable Ragout with Exotic Curry Sauce. Health, I’m coming for you.
- 3 tablespoons vegetable oil, divided
- 1 small onion, chopped (about 1 cup)
- 1 small carrot, peeled, chopped
- 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
- 1 1-inch piece unpeeled fresh ginger, thinly sliced
- 1 small Granny Smith apple, peeled, finely chopped (about 1 cup)
- 2 tablespoons curry powder (preferably Madras)
- 2 1/2 tablespoons all purpose flour
- 2 cups fresh carrot juice
- 1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes
- 5 tablespoons vegetable oil, divided
- 1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
- 1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths
- 4 ears of corn, husked
- 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
- 2 cups (packed) arugula
- 1/4 cup torn fresh basil
So, it’s Tuesday. And, that means Farmer’s Market. What I’m super-excited about though is Beaucoup Juice, who’s doing the Green Plate Special. Beaucoup Juice is a new shop on Freret Street, that offers fresh juice snoballs made from local fruit (and smoothies and regular juice). Brilliant idea. As much as I love Red # 40, the idea of a natural snoball makes me very happy. Perhaps I’ll make it through the rest of the summer after all.