Saag Improvisation
|
Date: 04/04/2010
Owner: Miriam Kates
Size: 17 items
|
|
017
Over-wintered spinach from the farm.
Date: 04/04/2010
Views: 840
|
018
Over-wintered leeks from the farm. I took them all up since they were scheduled to be plowed under.
Date: 04/04/2010
Views: 709
|
019
Farm garlic and sorrel.
Date: 04/04/2010
Views: 840
|
020
Dried cayenne from Fulton Farm; tofu from Twin Oaks, a commune in Virginia (the firmest tofu I have ever come across); cardamom pods, white pepper, ground nutmeg from Hartz, the health-food store here at the farm; garam masala from Wheatsville Co-op; and
Date: 04/04/2010
Views: 722
|
|
024
Garlic-spice paste (except for the nutmeg).
Date: 04/04/2010
Views: 776
|
034
Tofu and leeks, yogurt and butter (the last of the ingredients, except for salt).
Date: 04/04/2010
Views: 853
|
027
Cooking down the spinach and sorrel.
Date: 04/04/2010
Views: 769
|
030
Cooked spinach and sorrel take up a lot less space.
Date: 04/04/2010
Views: 737
|
|
031
Spinach and sorrel puree.
Date: 04/04/2010
Views: 776
|
035
Leeks in butter.
Date: 04/04/2010
Views: 700
|
037
Tofu in leeks and butter, getting a little browned.
Date: 04/04/2010
Views: 765
|
038
One cup of yogurt, spice paste, and cinnamon sticks.
Date: 04/04/2010
Views: 726
|
|
041
Cook it all down until there isn't much liquid left.
Date: 04/04/2010
Views: 755
|
043
Add greens puree and nutmeg. Cook down again, then cover and cook on low for ten minutes or so.
Date: 04/04/2010
Views: 803
|
047
Et voila.
Date: 04/04/2010
Views: 722
|
050
Plated. Nice ambiance, eh?
Date: 04/04/2010
Views: 719
|
Your Cart
You have 0 items in your cart
View Cart
