(no subject)
our menu from the moishe kavod house iron chef csa battle last night.
we had a lot of fun with all of it: dreaming up the dishes, cooking them, coming up with pretentious names.
dish name
flavor text
(additional info)
okra frites
fried okra and fresh cucumber lightly dressed in an herbed olive oil
(we wanted to make an aioli for dipping, but it wouldn't come together. okra and cukes from the farm, herbs from sylvie and miriam's garden.)
still life of beets
a chiffonade of wilted beet greens resting of lovingly roasted baby beets dressed in feta and carmelized shallots
(a play on the traditional beet/feta salad, the carmelized shallots really made the dish. beets, beet greens, and shallots from the farm.)
greenbean haystack
tofu croutons nestled inside a cage of blanched green beans dressed in an herbed lemon vinagrette
(this was our weak point; the tofu croutons didn't travel well. most of the green beans were actually purple beans, but as soon as you cook them, you can't tell. beans from the farm, herbs from sylvie and miriam's garden.)
zucchini tower
stack of roasted zucchini embracing alternating red and green basil/toasted pine nut pesto topped with a corn, onion, and balsamic vinegar reduction
(this was a real winner: i dreamed this dish up earlier in the week, but the eggplant didn't survive roasting. instead, it became a puree on the plate that was surprisingly tasty. the pestos were enhanced by toasting the pine nuts and slow roasting the garlic. i'm going to have to remember the corn salad, it was awesome. eggplant, zucchini, red basil, and corn from the farm, green basil from sylvie and miriam's garden.)
tomato snow
frozen puree of red tomatoes with a yellow tomato dice brightened only with a splash of lemon and a shake of sugar, served in an edible cucumber vase.
(a really amazing dish sylvie dreamed up. our tomatoes had already had to be in the fridge, so this desert was inspired by that necessity. unfortunately, there was no way to keep it frozen, so it was more like a very sweet soup, but still delicious. tomatoes and cucumber from the farm.)
we had a lot of fun with all of it: dreaming up the dishes, cooking them, coming up with pretentious names.
dish name
flavor text
(additional info)
okra frites
fried okra and fresh cucumber lightly dressed in an herbed olive oil
(we wanted to make an aioli for dipping, but it wouldn't come together. okra and cukes from the farm, herbs from sylvie and miriam's garden.)
still life of beets
a chiffonade of wilted beet greens resting of lovingly roasted baby beets dressed in feta and carmelized shallots
(a play on the traditional beet/feta salad, the carmelized shallots really made the dish. beets, beet greens, and shallots from the farm.)
greenbean haystack
tofu croutons nestled inside a cage of blanched green beans dressed in an herbed lemon vinagrette
(this was our weak point; the tofu croutons didn't travel well. most of the green beans were actually purple beans, but as soon as you cook them, you can't tell. beans from the farm, herbs from sylvie and miriam's garden.)
zucchini tower
stack of roasted zucchini embracing alternating red and green basil/toasted pine nut pesto topped with a corn, onion, and balsamic vinegar reduction
(this was a real winner: i dreamed this dish up earlier in the week, but the eggplant didn't survive roasting. instead, it became a puree on the plate that was surprisingly tasty. the pestos were enhanced by toasting the pine nuts and slow roasting the garlic. i'm going to have to remember the corn salad, it was awesome. eggplant, zucchini, red basil, and corn from the farm, green basil from sylvie and miriam's garden.)
tomato snow
frozen puree of red tomatoes with a yellow tomato dice brightened only with a splash of lemon and a shake of sugar, served in an edible cucumber vase.
(a really amazing dish sylvie dreamed up. our tomatoes had already had to be in the fridge, so this desert was inspired by that necessity. unfortunately, there was no way to keep it frozen, so it was more like a very sweet soup, but still delicious. tomatoes and cucumber from the farm.)