As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!
Ann Cooper’s Soup & Salad
TEDxManhattan speaker Chef Ann Cooper has been a chef for more than 30 years including positions with Holland America Cruises, Radisson Hotels, Telluride Ski Resort as well as serving as Executive Chef at the renowned Putney Inn in Vermont. Today she shares her recipes for Kale and White Bean Soup and Grilled Beef Salad with Tatsoi.
Kale and White Bean Soup
By Chef Ann Cooper
½ lb (about 1 c) dried cannellini beans
1 ½ c diced onion (1 ½ medium)
1 ½ T extra virgin olive oil
½ tsp minced garlic (½ clove)
1 quart vegetable stock (plus a bit more to adjust liquid to taste)
1 tsp kosher salt
1/8 tsp freshly ground black pepper
1 bay leaf
½ tsp roughly chopped rosemary
2 c carrots (4 large), diced medium
7 c chopped Kale (2 to 3 bunches)
¾ c grated Parmesan cheese
Cook the beans in a large pot of boiling water until tender, about 1 to 1 ½ hours. Drain and set aside. You should have about 2 ½ c.
In a 6- or 8-quart stockpot, sauté the onions in the oil for 5 minutes or until soft. Add the garlic and cook for an additional minute.
Add the cooked beans, stock, salt, pepper, bay leaf, and rosemary and simmer for 10 minutes.
Add the carrots and cook another 5 minutes.
Add the kale and cook about 12 minutes or until kale is tender. Add more vegetable stock if your soup needs more liquid, and warm through.
Check seasoning, adjust as needed, and remove the bay leaf. Serve sprinkled with Parmesan.
Grilled Beef Salad with Tatsoi
By Chef Ann Cooper
¼ tsp minced ginger
¼ tsp minced garlic
1 T + 1 ½ tsp Chinese mustard seeds
¼ tsp Chinese chili powder
2 T + 1 ½ tsp soy sauce
2 T + 1 ½ tsp water
2 T lime juice
1 T fish sauce
1 c vegetable oil
2 lbs flank steak
1 c thinly sliced red onion (1 medium)
4 c tatsoi (Japanese mustard greens)
½ c julienned radishes
In a medium bowl combine the ginger, garlic, mustard seeds, chili powder, soy sauce, water, lime juice, and fish sauce. Stir to mix, and while whisking constantly slowly add the oil in a thin stream until the dressing emulsifies, or comes together so that there is no separation of oil and the other liquids.
In a glass baking dish, marinate the flank steak in some of the dressing for 1 or 2 hours.
While the meat is marinating, prepare the grill, then grill the beef until medium rare and set aside to cool. Discard the marinade. When fully cooled, slice the meat in thin (¼ inch) slices against the grain.
Whisk the remaining dressing to recombine. In a large bowl, combine the onion, tatsoi, and radishes and toss with dressing. Top the salad with sliced beef and serve.