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Adventures in Food

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Saag Improvisation

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: 1265
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Over-wintered leeks from the farm. I took them all up since they were scheduled to be plowed under.

Date: 04/04/2010
Views: 1080
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Farm garlic and sorrel.

Date: 04/04/2010
Views: 1247
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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: 1144
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Garlic-spice paste (except for the nutmeg).

Date: 04/04/2010
Views: 1185
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Tofu and leeks, yogurt and butter (the last of the ingredients, except for salt).

Date: 04/04/2010
Views: 1266
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027

Cooking down the spinach and sorrel.

Date: 04/04/2010
Views: 1227
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Cooked spinach and sorrel take up a lot less space.

Date: 04/04/2010
Views: 1157
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031

Spinach and sorrel puree.

Date: 04/04/2010
Views: 1322
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Leeks in butter.

Date: 04/04/2010
Views: 1131
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037

Tofu in leeks and butter, getting a little browned.

Date: 04/04/2010
Views: 1168
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One cup of yogurt, spice paste, and cinnamon sticks.

Date: 04/04/2010
Views: 1098
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Cook it all down until there isn't much liquid left.

Date: 04/04/2010
Views: 1144
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Add greens puree and nutmeg. Cook down again, then cover and cook on low for ten minutes or so.

Date: 04/04/2010
Views: 1195
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047

Et voila.

Date: 04/04/2010
Views: 1099
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050

Plated. Nice ambiance, eh?

Date: 04/04/2010
Views: 1111
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