Tuesday Night dinner started as a social gathering of  like-minded folks that enjoy food.  Its been 3 years since the start. TND has evolved into something entirely unique to Chicago: A place to exchange thoughts and ideas with a diverse and eclectic crowd. A place to learn about vegetarian cooking and contribute in the kitchen.  Here are a few images from last night’s dinner.

What we had for dinner:

Appetizer: sourdough potato cake, chickpeas w. sesame oil, ‘quick’ cucumber kimche, romesco sauce

-potato cake-
2 cups starchy potatoes
1.5 cups ap flour
2 eggs
3 oz spring onions (diced)
3 oz sourdough starter

2 cups milk
s/p to taste
Peel and chop potatoes, boil til soft. remove from water and mash until lumpy. Combine all ingredients into a batter. Chill then cook on flat surface.

-Chickpeas-
4 cupsChickpea/garbanzo beans
1 cup Green garlic
½ tablespoon cumin seeds
½ tablespoon Toasted sesame oil
½ cup Olive oil
s/p to taste
Toast cumin seeds. Peel and blanch chickpeas, and set aside. Heat olive oil in pan until very hot. Add chickpeas and cumin seeds. Cook for 5 mins. Add sesame oil and green garlic. Saute another 5 mins. Use a wisk to break up chickpeas. Drain excess oil. Set aside for use.

-quick kimche: cucumber, garlic
1 tablespoon Kosher salt
2 large Seedless cucumber
1 head of Garlic
1 cup Green garlic
1 cup Garlic chive
1 large red onion
8 oz lemon juice
8 oz Lime juice
4 oz Fish sauce
4 oz Shriracha
1 tbsp Red pepper flakes
8 oz Mirin
Salt cucumber and greed garlic to draw out moisture. Add all other ingredients. Keep covered for up to a week.

-romesco sauce-
3 large Red bell peppers
1 large Onions
4 oz Green garlic
4 medium Tomatoes
½ cup Almonds
2 oz Cream
s/p to taste

Soak almonds in hot water for 1 hour. Roast tomatoes, peppers, garlic, and onions until caramelized. Blend all ingredients, and strain. Add cream s/p and heat in sauce pan.


Entree: Tarragon infused rice pilaf, roasted asparagus, beet pickled egg, with a green garlic aioli.


Dessert: Walnut chocolate chip cookie with strawberry rhubarb compote with a fresh strawberry garnish.

To learn more please visit: http://tuesdaynightscommunity.webs.com

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