Lean Lukewarm Burnt Cloves of Carrots

Tuesday 24 November 2009

Tuesday night cooking club with Laura, Emily and Miles, another Laura and Jess, Harley, Tom Biscotti, Andy, Ryan and Hilary

The theme was Breakfast for Dinner.

Red Flame Carrots
Laura cut them and we ate them raw. You know the texture of a young carrot. Orange inside and red outside, 6 or 8 inches long. We served the carrots from a handmade Black Walnut wood plate that is smooth and light in weight.

Breakfast Carrots
This idea is based on Ed Brown’s directions in Tassajara Cooking. Didn’t adding ketchup turn them into Dinner Carrots? Most important is eating cooked carrots in the morning.

10 carrots, or how many you want to cook
2 Tablespoons canola oil
pinch sea salt
1/3 cup raisins, chopped into bits

Clean the carrots and chop them into medium sized pieces with the skin on. Heat the oil in a large, heavy pot or frying pan and add the carrots, sprinkling them with salt. Cook the carrots over medium to high heat, stirring often enough to prevent burning, until they begin to caramelize.
When the carrots are as brown as you wish, add the raisins and a splash of water and continue cooking until the raisins are plump and the carrots soft.

Ginger Soy Tempeh or Breakfast Sausage
It is obviously not sausage. Everyone seems to love tempeh.

2, 8 oz. packages soy tempeh
3-4 Tablespoons toasted sesame oil
1 1/2 to 2 Tablespoons grated or minced fresh ginger root
1 Tablespoon soy sauce, more to taste

Crumble the tempeh into course chunks. Heat the oil in a heavy pan and add the crumbled tempeh. Cook over medium high, stirring enough until the tempeh is browning.
Add the ginger and soy sauce along with a few tablespoons of water to the browned tempeh. The water will help gather up the browned tempeh that might be stuck to the bottom of the pot. Add enough water to make all of the tempeh moist. Season to taste with soy sauce. I haven’t tried forming it into patties.

Buckwheat Waffles
Aveline Kushi’s Buckwheat Pancakes recipe adapted as waffles. Until amazake becomes more available commercially, or until we learn to make our own, we will have to use the EdenBlend amazake and soymilk drink from the aseptic packages. This double batch made one waffle each for ten of us.

2 cups buckwheat flour
2 cups whole wheat flour
2 tablespoons light sesame oil
2 cups EdenBlend, more as needed
1/2 teaspoon sea salt
water, as needed

Combine all of the ingredients, adding more EdenBlend or water to thin to the desired consistency. Try not to stir any more than you have to. Cook it in the waffle iron or in an oiled frying pan. To keep the waffles from getting soggy while you cook the rest, stack them on a rack instead of on a plate.

Serve the waffles with button mushrooms chopped and sauteed, and sprouts or, even better; mushrooms, arugula and sour cream if you wish.

Kasha (Roasted Buckwheat Cereal) with Scallions
More buckwheat, Kushi-style.

2 cups whole buckwheat
6 cups water, more as needed
1/4 teaspoon salt, or more to taste
6 scallions, sliced

Dry roast the buckwheat in a heavy pan until it is dark brown but not burned. Add the water and salt and bring to boiling. Lower the heat and simmer for 20-30 minutes until the buckwheat is soft like porridge. Add more water if it gets too thick.
Serve small portions in bowls, garnished with sliced scallions.

Roasted Squash with What You Like
Jess and Laura work on the farm and brought some squash to cook!

1 medium Delicata squash
1 medium Butternut squash
canola oil
sea salt

raisins, or baby onions, or what you like

Heat the oven at 350 degrees or higher.
Peel the squash and cut them into chips. Clean the seeds. Oil the squash and spread them out on a baking sheet. Oil the seeds and put them off to one side of the baking sheet. Sprinkle all with salt.
Roast the squash and seeds in the preheated oven until the squash is soft and the seeds are crisp.
Add raisins, if you like, or sliced baby onions to the roasted squash and put it under the broiler at the end to brown a little bit.

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