Tag Archives: negi

Recipe: Creamy Carrot Soup and Amazing Sandwiches

1 Feb

It’s soup and sandwich night and we made a simple carrot soup served with a veggie sandwich with the most amazing green garlic aioli.  The soup recipe is from an old Food & Wine magazine.  It was very simple and light – if I were to do it again, I would add less water (maybe a quart of stock and 2 cups of water) and perhaps some more herbs.  The green garlic aioli (from Epicurious) really makes the sandwich and is completely addictive.  The recipe makes plenty and you’ll find yourself putting it on anything you can – eggs, burgers, chocolate…

Ingredients for the soup (makes a lot, plenty for lunch all week)

  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 quart low-sodium vegetable broth
  • 1 quart water
  • 2 pounds carrots, sliced 1/3 inch thick
  • 2 negi (if you still have them from last week’s CSA) or 6 large scallions, thinly sliced crosswise
  • 2 teaspoons poppy seeds
  • 1 cup half & half
  • Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the half & half and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Ingredients for the sandwich (makes 2)

  • 4 sliced whole grain bread, toasted
  • hummus
  • 2 radishes, thinly sliced
  • 1 avocado, sliced
  • robusto cheese, sliced
  • several leaves red oak leaf lettuce
  • amazing green garlic aoli

Assemble sandwich as you like and dig in.

Ingredients for amazing green garlic aioli

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
  • 1/4 teaspoon fleur de sel or coarse kosher salt
  • 3/4 cup mayonnaise, divided
  • 2 teaspoons fresh lemon juice

Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice

Recipe: Negi Cakes with Ginger Orange Glazed Carrots and Mizuna Salad

27 Jan

With all the Japanese veggies we get, I thought I’d try to make a Japanese meal.  I doubt that this is authentic, but it was tasty!

NEGI CAKES

I found this recipe online, translated from a Japanese cookbook.  It was super easy to make.

Ingredients for cakes

  • 4 eggs, beaten
  • 1 negi, “shredded” which I read to mean finely sliced
  • sesame oil

Saute the negi in a little oil in a pan until a little wilted.  Cool a little and add to eggs with a pinch of salt.  To cook, heat up a pancake pan to medium high.  Coat with sesame oil and carefully pour or spoon the batter into 4 little cakes – the recipe makes 8 cakes.  If your floor is’t quite level like ours, the batter will come out in strange shapes, but don’t worry, it all tastes good.  Fry until golden brown and flip to fry the other side.  Do the same for the next batch.  Top with the sauce.  I know this recipe seems weird, but somehow it all works out.

Ingredients for sauce

  • 1 cup water
  • 1 T rice vinegar
  • 1 T sugar
  • 1 T soy sauce
  • 1 T cornstarch mixed with 1 T water

Combine the first 4 ingredients in a sauce pan and bring to a boil, add the cornstarch mixture and stir until thickened.  We only used half of this sauce, so you might want to cut the recipe in half unless you love sauce – it’s pretty mild.

GINGER ORANGE GLAZED CARROTS

This recipe is based on one in Mark Bittman’s Vegetarian Cooking for Everyone.  (I made another variation of this recipe into an amazing tequila-lime-carrot soup, which I’ll share another time).

Ingredients

  • 2 carrots, chopped into bite-sized pieces
  • 1 T butter
  • 1/2 t sugar
  • juice of 1 orange, plus a little bit of water to make about 1/3 cup of liquid
  • 1 1/2 t ginger, grated

Put all ingredients into a pot with some salt and pepper and turn on high.  When the liquid boils, cover with a lid and turn down heat to medium low for 10 minutes, stirring occasionally.  Take lid off and raise heat.  Stir occasionally until all the liquid boils off.  Cover with lid again and cook for another 10 minutes or so, stirring occasionally.  If it starts to burn, add more water to the bottom.  Cook until the carrots are tender and shiny.

MIZUNA SALAD

Ingredients for dressing

  • 2 t rice vinegar
  • 1 t soy sauce
  • 1/4 t sugar
  • 5 t oil

Whisk all ingredients together until combined, toss with mizuna.

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