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Miscellaneous
NEXT ASHTANGA POTLUCK
Date:
Time: 6:30 pm
Place: Kiran's House (see directions below)
Tel: 504-481-2127Yes, you may bring meat, although I don't think very many people eat it. Yes, you may bring beer or wine.
Directions to Kiran's House - drive along Esplanade Ave:
Coming from City Park:
* pass what was once Whole Foods and turn Left on Grand Route St. John (Circle K/Washeteria)
* go 2 blocks and turn Left of Sauvage
* go 1 block and turn Right on Ponce de Leon
* go to the end of the block (N White St) and park. 1565 is light blue house on near right corner
Coming from French Quarter:
* after passing N. Broad St., pass CCs Coffee and turn Right on N. Dupre
* go 3 blocks/till you can't go further and turn Left on Grand Route St. John
* go a few feet and turn Right on Sauvage
* go 1 block and turn Right on Ponce de Leon
* go to the end of the block (N White St) and park. 1565 is green house on near right cornerPlease send your RSVP by e-mail, or call me at 481-2127. Need a ride? Say so in your e-mail and I will try to put you in touch with someone in your neighborhood with a car.
Asparagus Soufflé from Carol Helwig
Asparagus Psue(do)fli
Ingredients
day old sourdough bread with crusts removed
two cans of asparagus (drained, but reserve a little liquid aside)
one small container half & half or heavy cream (about 8 oz)
two packages muenster cheese
salt & pepper to taste
In a blender mix the half & half, asparagus and salt and pepper to taste. Mixture should be thick and creamy, but if the blender isn'tt blending then add a little liquid from the canned asparagus until it does.
In a medium glass or ceramic dish (about 8"X8" or 2 quarts) layer a small amount of mixture just to cover the bottom. Next place a layer of sourdough bread cut to fit the shape of your pan exactly. Next layer 1/2 of the mixture. Make sure you cover the sides as well. Next layer with muenster cheese. Repeat layering process for two layers. Bake at 325 degrees until bubbly (about half an hour). If you want the golden brown cheesy look then broil for a minute or two at the end.
If your sourdough bread isn't a day old yet, you can place it in the toaster on the lowest setting for a couple of cycles to dry it out.
Whole Mung Dal from KiranThere are actually dozens of different kinds of lentils (dal). This lentil is the mung/moong bean/dal/dahl/dall. This is whole mung dal, not split mung dal. This mung bean was green and not yellow.
This is the first Ayurvedic recipe I've tried from the women's Ayurvedic book that I got (second time I made it - it also works with the split mung dal, but you need a lot more water). The dal recipe is easy; there is a masala (mix) involved which is a little more involved. The recipe(s) is(are):Whole Mung Dal
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Wash 1 c whole mung dal until water runs clear. Soak in 3 c water overnight & drain.
Boil 2 c water &add
- the mung dal
- 1/4 tsp turmeric
- pinch sea salt (I added more than a pinch)
Cover & simmer over med heat for 50 minutes.
Heat 1 tbsp ghee (clarified butter available at Int'l Mkt or you can make it) or butter
Add
- 1 minced green chili pepper (I didn't have one and left this out)
- 1/2 tsp grated fresh ginger
and sauté a few minutes until brown
Add 1 tbsp Late Winter Masala (recipe below) toward the end of browning
Add this to the dal with 1 tsp fresh lemon juice and a little more water. (I didn't have lemon juice and left it out.)
Cover and continue to simmer for an additional 30 minutes over low heat.
Late Winter Masala (Ayurvedic cooking is adapted to seasonal needs of the body)
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Toast/roast 2 tbsp whole coriander seeds
Put together with:
- 3 cloves peeled garlic
- 2" fresh gingerroot, peeled & coarsely chopped
- 4 dried red chilies (I didn't have these and left them out)
Grind above together on a grinding stone. Use a half palmful of water to meld the ground ingredients. Toward the end of grinding, add:
1 tsp turmeric
I used a tiny mortar and pestle which made this very labor-intensive. A little food processor would probably make this effortless.
Corn Soufflé from Jennifer Johnson
1 can corn - drained
1 can cream style corn
1 box jiffy cornbread mix
1 tsp sugar
8 oz sour cream
2 eggs - beaten
Mix & Bake @350 for 45-60 minutes
Chole (chick peas) from Kiran
Sauté a chopped onion and as many cloves of chopped garlic as you like in safflower or canola oil. When soft, add
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp amchur (dried mango powder*
and sauté a few minutes more.
Add
- can of chick peas
- 1 chopped tomato
- salt to taste
- water as necessary
Simmer 20-30 minutes, adding water as necessary.
* available from International Market, 3940 Barron St., Kenner 888-8842 - take Veterans Blvd to Paretti Pontiac and turn riverside on Richland Avenue.