Pindi Chana
Dried chickpeas are soaked overnight before being cooked in lightly salted water and combined with a savory sauce of tomatoes, black tea, fresh ginger, chilies,garlic, onions and toasted spices. Served with hot tandoori naan brushed with melted ghee..
Pindi Chana
Here’s another pindi chana recipe that includes fruits and nuts.. http://ediblearia.com/2009/10/10/pindi-chana-2/
Orange Ginger-Grilled Pork with Toasted Sesame Somen
Thick cuts of pastured, heritage pork loin are marinated in a mixture of fermented soy, fresh ginger, garlic, coriander, anise and freshly-squeezed orange juice, then wood-grilled to juicy perfection. Served over handmade somen noodles wih braised baby bok choy, slivers of scallion, red bell pepper, toasted sesame seeds and grilled citrus..
Orange Ginger-Grilled Pork with Toasted Sesame Somen
click to enlarge
Cedar Park Farmers Market
From www.austinfarmtotable.com comes news of a new Farmers’ Market to serve the NW Austin/Cedar Park/Leander area!
Set to open March 27th, vendors include some familiar names like Amador Farms (hydroponic lettuces and greens) and Sweetish Hill (breads and baked goods). Rockin B will be selling grassfed beef and goat and she’ll even have yak meat available once each month (yes, yak meat) from a ranch outside of Weatherford. The market is every Saturday from 9 am to 1 pm and will be located in the 1890 Ranch Shopping Center, Cedar Park at 183A and FM 1431.
Update! Tecolote Farm will be at the market beginning April 10th!
Some of the market crew
Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers
Fresh Idaho trout fillets are seasoned with sea salt and freshly-ground black pepper, then seared over high heat in sweet butter and sesame oil until crisp around the edges. The pan is then de-glazed with white wine and reduced with shallots, fresh lemon and chopped parsley. Enoki mushrooms are sautéed with leek flowers, dried citrus peel, garlic, coriander and sesame seeds..
Pan-Fried Trout with Sesame, Lemon, Shallots, Enoki and Leek Flowers
Shrimp and Grits
Gigantic gulf shrimp are sautéed in sweet butter with fresh lemon, celery, tomatoes, white wine and parsley and served over stone-ground yellow grits with fresh thyme, shrimp stock, garlic and cream..
Shrimp and Grits
Adapted from recipes by Chef Chris Hastings, Coastal Living
For the Grits
1/2 cup stone-ground yellow grits
1 tablespoon cultured butter
1 teaspoon fresh thyme
1/2 cup fresh cream
1/2 cup shrimp stock (substitute fish fumét or vegetable stock)
1/2 cup water
1 clove garlic, slivered
1 tablespoon shallot, diced
1 tablespoon parsley, chopped
sea salt and freshly-ground black pepper
Melt butter in a heavy saucepan over moderate heat. Add thyme, garlic and shallots and sauté until soft and fragrant. Whisk in broth and cream, reduce heat and cook until done, adding water as you go, about 10 minutes. Season to taste with salt and pepper and keep warm.
For the Shrimp
4 very fresh jumbo Gulf shrimp, peeled, de-veined and patted dry
2 tablespoons sweet butter, divided
1 1/2 tablespoons red or green bell pepper, diced
2 tablespoon celery, diced
1 small plum tomato, chopped
2 green onions, slivered
1 teaspoon Cajun seasoning (substitute Old Bay)
1/4 dry white wine
1 tablespoon parsley, chopped
Heat half of the butter in a heavy skillet over medium-high heat until very hot. Add celery, bell pepper and shallots and cook 30 seconds. Add shrimp and cook without moving until lightly browned on the outside and opaque on the inside, about 2-3 minutes per side.
Remove shrimp from pan and add wine, cook and reduce until only a little liquid remains, about 5 minutes. Add tomatoes, parsley, lemon juice and shrimp and heat through, about 2 minutes.
To serve, spoon grits into a bowl and arrange shrimp over the top. Pour the remaining butter sauce over the top and serve with Tabasco if desired.
Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas
Steel-cut oats are soaked overnight in cool, filtered water with a little lemon juice before being cooked with cinnamon and freshly-grated nutmeg. Topped with banana slices fried in cultured butter with Tahitian vanilla, mascarpone thinned with fresh cream and a sprinkling of wild-harvested bee pollen..
Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas
For the Oats
1 cup traditional, steel-cut oats
1 cup cool, filtered water for soaking
1 teaspoon fresh lemon juice
1 1/2 cups filtered water for cooking
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/3 teaspoon freshly-grated nutmeg
2 teaspoons wild honeycomb
1 teaspoon wild-harvested bee pollen (not propolis)
Combine oats, water and lemon juice in a non-reactive bowl. Cover and allow to stand overnight. Transfer oats to a heavy saucepan, add water and bring to a boil. Reduce heat, cover and simmer until tender, about 15 minutes. Add cinnamon, nutmeg and salt and keep warm until ready to use.
For the Bananas
1 just-ripe banana, bias-cut into 1/2 inch slices
2 tablespoons cultured butter
1 Tahitian vanilla bean, split and scraped
Melt butter in a heavy bottomed skillet over medium-low heat. Scrape vanilla into pan and swirl to disperse. Add bananas and cook until golden brown. Flip and cook until the other side is browned, about 8 minutes. Total. Pour remaining butter into oatmeal.
For the Mascarpone
1 pint raw, fresh cream (ultra-pasteurized cream will not work)
1 tablespoon fresh lemon juice
1 tablespoon filtered water
Heat the cream in a double-boiler until it reaches 185 degrees. Mix water and lemon juice and add to the cream; it should thicken right away. Keep mixture at 185 degree for a full 5 minutes, stirring occasionally.
Transfer mixture to a bowl, cover and refrigerate overnight. Transfer to a cheesecloth-lined strainer set over a clean bowl, refrigerate allow allow to separate 12-24 hours. Mascarpone will keep in the refrigerator for about 1 week.
To serve, spoon warm oatmeal into a bowl and drizzle cream-tinned mascarpone around the perimeter. Top with fried bananas and a spoonful of honeycomb and sprinkle with bee pollen.
