Hearth & Table - January 23, 2020
Updated: Mar 5
January weather can sometimes call for some delicious coconut curry and rainbow produce on a plate. Yes please, with crispy fried shallot on top.
While this past year has seen an general range of 20-30 diners per week, we consistently prepare a minimum of 40-60 meals. When we can't finish up what we have prepared, diners take containers home with them to keep them going the next day.
Spreading the word on campus can be challenging, since we're not a UO-administrated program. We rely on student word-of-mouth (and mouth-watering food shots!) to encourage students to join us for their next Thursday dinner. Maybe this week next week will be the week for you!
Potato & vegetable curry w/ fried shallots
3 russet potatoes, diced
Cooking oil (canola, vegetable, or grapeseed)
Salt & pepper to taste (about 1 tsp salt & 1⁄2 tsp. pepper)
2 Tbsp. cooking oil
2 onions, julienned (cut into strips)
1⁄2 head garlic, cloves peeled and sliced
2 Tbsp. yellow curry paste (less for less spice, more for more)
2 small cans coconut milk
1 1⁄2 cups water or veg. stock
2 bell peppers (any color; I like red), diced
1 bag/sm. tub baby spinach
Salt/soy sauce & pepper to taste
4 shallots, peeled & sliced into thin rings
Cooking oil for frying
Rice for serving, cooked according to the package instructions
1. Preheat the oven to 400. Toss the potatoes in enough oil to coat, and season w/ salt & pepper. Roast for about 30 minutes, until the potatoes are done inside & lightly browned.
2. In a large pot, heat the 2 Tbsp. cooking oil over medium-high heat, and add the onions. Cook until softened, translucent & starting to brown, then add the garlic. Reduce the heat to medium & cook for 5 minutes more.
3. Add the curry paste and cook a few minutes more. Then, add the coconut milk, water or vegetable stock, bell peppers and spinach. Cook for 10 minutes, then add the potatoes. Keep warm and set aside.
4. In a sauté pan, heat about an inch of cooking oil over medium heat until it starts to shimmer. Test the heat of the oil by putting a couple shallot rings in it; they should start to sizzle immediately. Cook the shallots in batches until brown and crispy, and drain on paper towels. Serve over the curry & rice.
Cinnamon baked apples w/ coconut whipped cream
6 large apples, peeled, cored & sliced thinly
2 lemons, juice & zest
2⁄3 cup organic sugar or coconut sugar
2 Tbsp. cinnamon
2 Tbsp. cornstarch
1 pinch kosher salt
2 cans coconut milk, chilled in the refrigerator over
1. Preheat the oven to 350. Toss all the ingredients except the coconut milk together and put in a baking dish. Bake covered for 45 minutes, then uncover and cook 10 minutes more.
2. In the meantime, make the coconut whipped cream: whip the chilled coconut milk solids (use the liquid for something else) with a standing mixer or hand mixer until fluffy. Add some sugar as you’re whipping if desired. Serve over the baked apples.
Roasted Vegetable Guide – Oven usually at 400.
Cut vegetables bite-sized or a little smaller. Try to get them as uniform in size as possible. Most vegetables can be prepped in advance, though onions and garlic should be fresh. Toss each separately with oil, salt and pepper in a large bowl and put in a single layer on a sheet pan. Cook veggies separately and combine at the end. Season with an interesting spice or spice blend and/or fresh herbs. Be sure to get some acidity in there as well.. some lemon juice or a splash of vinegar. You can vary the seasoning with the same produce to get different dishes.
Cook for how long?
Simple answer is to taste and check for doneness, but it helps to have a guide:
Potatoes: 30 min Mushrooms: 35 min
Onions: 25 min Tomatoes: 15 min
Zucchini: 10 min Kale/collard greens: 7 min
Broccoli: 12 min Cabbage: 25 min
Cauliflower: 15 min Brussels sprouts: 25 min
Turnips: 25 min Bell peppers: 10 min
Asparagus: 7 min Winter squash: 35 min
Fennel bulb: 20 min
(Assume items are cut bite-sized or a little smaller, and oven is at 400 degrees. And oven door stays mostly closed.)