Saag Improvisation
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Date: 04/04/2010
Owner: Miriam Kates
Size: 17 items
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017
Over-wintered spinach from the farm.
Date: 04/04/2010
Views: 1386
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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: 1167
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019
Farm garlic and sorrel.
Date: 04/04/2010
Views: 1370
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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: 1266
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024
Garlic-spice paste (except for the nutmeg).
Date: 04/04/2010
Views: 1299
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034
Tofu and leeks, yogurt and butter (the last of the ingredients, except for salt).
Date: 04/04/2010
Views: 1377
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027
Cooking down the spinach and sorrel.
Date: 04/04/2010
Views: 1344
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030
Cooked spinach and sorrel take up a lot less space.
Date: 04/04/2010
Views: 1268
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031
Spinach and sorrel puree.
Date: 04/04/2010
Views: 1455
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035
Leeks in butter.
Date: 04/04/2010
Views: 1265
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037
Tofu in leeks and butter, getting a little browned.
Date: 04/04/2010
Views: 1298
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038
One cup of yogurt, spice paste, and cinnamon sticks.
Date: 04/04/2010
Views: 1218
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041
Cook it all down until there isn't much liquid left.
Date: 04/04/2010
Views: 1263
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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: 1317
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047
Et voila.
Date: 04/04/2010
Views: 1213
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050
Plated. Nice ambiance, eh?
Date: 04/04/2010
Views: 1222
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