As of tomorrow, December 1, all of the original residents of 1301 Leavenworth Street, apartments 22, 42, 44, and 48, will be gone. It's the end of an era! For real real! You can now find these core Team Dinner members at the following locations:
#22 - Timmy - Durham, NC
#42 - Alex and Laucha - Inner Sunset, SF
#44 - Jacob - Bowling Green, OH
#44 - Karen - Shrewsbury, MA
#44 - Melissa - Hayes Valley, SF
#48 - Thomas - Inner Richmond, SF
Shed a tiny tear for the end of 1301 Leavenworth, people. But wipe it away slowly with the hankie of relief that is this here blog.
Friday, November 30, 2007
Wednesday, November 28, 2007
Vegetable Tagine
I made this last night and it came out really really good. It's vegan! I based it on a recipe from Chow.com, but I made several changes as can be seen from my recipe.
Here's the original recipe: http://www.chow.com/recipes/10840
Here's what I used:
6 tablespoons olive oil
1 medium onion, thinly sliced
2 teaspoons ground cumin
2-3 teaspoons cinnamon
1-2 teaspoons turmeric
1-2 teaspoons ground coriander
dash of cayenne pepper
2 thumbs worth of chopped fresh ginger
6 cloves garlic, chopped
5 medium carrots, peeled, sliced diagonally
1 cup canned diced tomatoes in juice
2-3 cups vegetable broth (depends on how much liquid you want)
Pinch saffron - this ingredient is pretty key - pre-soak in a small amount of hot water
2 zucchinis, in half moon slices.
1/2 cup green olives, halved
2 cups cooked chickpeas or canned chickpeas, drained (I used one can)
1 cup dried currants (can also use raisins, apricots, prunes, whatever)
1 preserved lemon, seeds removed, finely chopped (I used fresh lemon juice instead)
salt and pepper
Directions: Slice the onions and sautee with olive oil until onions are mostly wilted. Add all spices except saffron. Add salt and pepper. Add a bit of broth if the spices start to stick to the pot. Add carrots, garlic, ginger, cook for 4 mins. Then add tomatoes, broth, saffron, lemon. Let stew come to a boil and simmer for 10 mins. Add chickpeas, simmer for 5 mins more. Then add olives, zucchini, currants (or other dried fruit) and cook for 10 mins on medium simmer until zucchini and carrots are the preferred consistency. Adjust salt, pepper and other spices to taste - there should be a good balance of cinnamon and saffron.
I really liked what I made, but next time I would adjust a few things. Mainly, I'd add more olives (I felt unsure about this, but they ended up tasting really good) and more dried fruit - the currants were the best part. I already adjusted the recipe to call for 1 cup instead of 1/2 cup. I actually used some raisins too since I ran out of currants.
I served this over quinoa, which worked really well! Would also be great with couscous or rice....other possible veggies include cauliflower, eggplant, squash - these would all be great.
Enjoy
David
Here's the original recipe: http://www.chow.com/recipes/10840
Here's what I used:
6 tablespoons olive oil
1 medium onion, thinly sliced
2 teaspoons ground cumin
2-3 teaspoons cinnamon
1-2 teaspoons turmeric
1-2 teaspoons ground coriander
dash of cayenne pepper
2 thumbs worth of chopped fresh ginger
6 cloves garlic, chopped
5 medium carrots, peeled, sliced diagonally
1 cup canned diced tomatoes in juice
2-3 cups vegetable broth (depends on how much liquid you want)
Pinch saffron - this ingredient is pretty key - pre-soak in a small amount of hot water
2 zucchinis, in half moon slices.
1/2 cup green olives, halved
2 cups cooked chickpeas or canned chickpeas, drained (I used one can)
1 cup dried currants (can also use raisins, apricots, prunes, whatever)
1 preserved lemon, seeds removed, finely chopped (I used fresh lemon juice instead)
salt and pepper
Directions: Slice the onions and sautee with olive oil until onions are mostly wilted. Add all spices except saffron. Add salt and pepper. Add a bit of broth if the spices start to stick to the pot. Add carrots, garlic, ginger, cook for 4 mins. Then add tomatoes, broth, saffron, lemon. Let stew come to a boil and simmer for 10 mins. Add chickpeas, simmer for 5 mins more. Then add olives, zucchini, currants (or other dried fruit) and cook for 10 mins on medium simmer until zucchini and carrots are the preferred consistency. Adjust salt, pepper and other spices to taste - there should be a good balance of cinnamon and saffron.
I really liked what I made, but next time I would adjust a few things. Mainly, I'd add more olives (I felt unsure about this, but they ended up tasting really good) and more dried fruit - the currants were the best part. I already adjusted the recipe to call for 1 cup instead of 1/2 cup. I actually used some raisins too since I ran out of currants.
I served this over quinoa, which worked really well! Would also be great with couscous or rice....other possible veggies include cauliflower, eggplant, squash - these would all be great.
Enjoy
David
Sunday, November 4, 2007
Merguez Sausage, White Bean and Swiss Chard Soup
I made this soup tonight and based it roughly on an Italian sausage soup recipe. However, I changed several ingredients mainly to adjust to what I had in the house. The principal important ingredients are merguez sausage (lamb or beef usually), beans (white or not white) and greens (I used swiss chard, but kale would also be excellent).
Ingredients:
2 T olive oil
8 sausages - about 1.25 lbs of meat
1 leek, finely chopped
2 shallots, finely chopped
8 cloves of garlic, thinly sliced
1 can white beans, with liquid
1-1.5 cups chopped tomato (fresh or canned)
1 large bunch of swiss chard (red chard looks nice)
3-4 cups chicken broth
1-2 tsp thyme
1/2 - 1 tsp white pepper
1/2 - 1 tsp coriander powder
1/2 - 1 tsp turmeric
salt and black pepper to taste
Directions: In a large pot, heat olive oil and add whole sausages. Fry until browned on all sides. When browned, add garlic, shallots, leek and sautee for 2 minutes. Add beans, broth, tomatoes, and all spices and bring to a simmer. While the liquid gets hot, take sausages out of the pot one at a time w/ a slotted spoon, cut them into bite sized pieces, and put the pieces back in the soup. Let the soup simmer for a few minutes to make sure sausage is fully cooked, then add swiss chard. Continue simmer until swiss chard is tender. Serve immediately, or save to serve later or the next day. The soup is very nice with a squeeze of lime or lemon.
I ended up inventing this recipe because one of the vendors at the Ferry Building gave me all of this sausage for free. Merguez sausage is very good and has nice spices that really add to the flavor of this soup, but a similar soup can easily be made w/ other types of sausage.
Ingredients:
2 T olive oil
8 sausages - about 1.25 lbs of meat
1 leek, finely chopped
2 shallots, finely chopped
8 cloves of garlic, thinly sliced
1 can white beans, with liquid
1-1.5 cups chopped tomato (fresh or canned)
1 large bunch of swiss chard (red chard looks nice)
3-4 cups chicken broth
1-2 tsp thyme
1/2 - 1 tsp white pepper
1/2 - 1 tsp coriander powder
1/2 - 1 tsp turmeric
salt and black pepper to taste
Directions: In a large pot, heat olive oil and add whole sausages. Fry until browned on all sides. When browned, add garlic, shallots, leek and sautee for 2 minutes. Add beans, broth, tomatoes, and all spices and bring to a simmer. While the liquid gets hot, take sausages out of the pot one at a time w/ a slotted spoon, cut them into bite sized pieces, and put the pieces back in the soup. Let the soup simmer for a few minutes to make sure sausage is fully cooked, then add swiss chard. Continue simmer until swiss chard is tender. Serve immediately, or save to serve later or the next day. The soup is very nice with a squeeze of lime or lemon.
I ended up inventing this recipe because one of the vendors at the Ferry Building gave me all of this sausage for free. Merguez sausage is very good and has nice spices that really add to the flavor of this soup, but a similar soup can easily be made w/ other types of sausage.
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