Sep 21, 2014 Updated: 12:08 AM
Friday, August 6, 2010
One of the things I love best about cooking is beating the bushes for hidden treasures—ingredients that are unfamiliar or underutilized. Today I bring you two terrific ingredients that are now readily available in supermarkets across country, but you may not know how to use them: Maitake mushrooms and blood oranges. They go beautifully together in my Wok Stirred Maitakes with Blood Oranges- an all in one veggie dish you can use as an entr&3234;e or a side dish. Let’s get cooking.
1 tablespoon minced garlic
1 tablespoon minced ginger
1 large head of white Maitake mushroom, florets broken off and stem julienned
2 tablespoons oyster sauce (can be vegetarian oyster sauce too)
5 blood oranges, segmented, 2 zested first, juice from supreming reserved
Chopped chives for garnish
House rice for serving (white/brown combo)
Kosher salt and freshly ground black pepper to taste
In a wok over medium-high heat lightly coated with oil, add garlic and ginger and saute. Add maitake stems and saute, adding florets a few moments after. Add oyster sauce and saute until cooked down. Add zest and deglaze with juice and orange segments. Check for flavor and season, if necessary. Serve on steamed house rice and garnish with chopped chives.
Mas de la Dame Rose du Mas 2007
Taste: Subtle flavors of fresh berries and fennel with a flowery finish
Aroma: Fresh strawberries, peaches and roses
—Pairs nicely with barbecue, pesto pasta, salads, fish and grilled meat.
—50% Grenache, 30% Syrah, 20% Cinsault
—Certified organic (Agriculture Biologique) by Qualite France
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.
Friday, August 6, 2010
By Judy Mattera | Friday, August 6, 2010
"By Judy Mattera, member of the WGBH Kitchen Crew
This is a perfect summer recipe utilizing local corn and tomatoes. It can be served many ways:
1. for lunch with a mixed green salad
2. as a first course for a plated dinner
3. as an accompaniment with grilled chicken, pork or fish dish for your summer barbecue
Recipe Suggestions for Pie Crust:
Cube butter; place in freezer. I like to use my butter frozen so when you pulse the sifted flour, salt and butter in the food processor it will resemble small pebbles or corn kernels as stated in recipe.
You should rest your dough for 30 minutes before rolling.
You can also make your pie crust a couple of days before making this tart. After rolling and placing in pie or tart pan, cover and place in freezer. This will save you time on day of assembling.
When blind baking crust, remove pie weights or dried beans after 15 minutes. Return to oven and continue to bake for 5 more minutes.
La Crema Chardonnay is a great match with the corn and creamy filling which will complement the buttery traits and richness of this wine.
Completed corn and tomato tart, by Judy Lebel.
By Judy Lebel, member of the WGBH Kitchen Crew
The seasonality and freshness of the ingredients was the appeal of this recipe.
Who knew that making a pie crust is as easy as putting air in your car tires? I learned how to do both this week and feel quite liberated!
Once committed, I realized there was neither a food processor nor a rolling pin in the kitchen. Fortunately, I do have a blender and, of course, a wine bottle. Zin, to be specific. Both did their jobs beautifully.
There is plenty of time to prep the filling while the crust is baking. And, during 10 minutes of the cooling time, you can have the corn cooked and ready to go. This will keep the total cooking time to a minimum.
The measurements were perfectly balanced, although the extra sharp cheese wasn’t detectible. My tart took an additional 14 minutes to cook and still wasn’t exactly golden brown even though the egg mixture had set.
This is an extremely tasty dish that makes a beautiful summer presentation. The crust was flaky and the fresh sweetness of the corn and tomatoes complemented each other quite nicely. This is an excellent basic tart recipe that can be modified to showcase vegetables of any season."
Friday, August 6, 2010
¼ cup extra- virgin olive oil
8 plump garlic cloves, crushed and peeled
2 ½ pounds sweet Italian sausages, preferably without fennel seeds (8 or more sausages, depending on size)
½ teaspoon peperoncino flakes, or to taste
1 ¼ pounds seedless green grapes, picked from the stem and washed (about 3 cups)
Pour the olive oil into the skillet, toss in the garlic cloves, and set it over low heat. When the garlic is sizzling, lay in all the sausages in one layer, and cover the pan. Cook the sausages slowly, turning and moving them around the skillet occasionally; after 10 minutes or so, sprinkle the peperoncino in between the sausages. Continue low and slow cooking for 25 to 30 minutes in all, until the sausages are cooked through and nicely browned all over. Remove the pan from the burner, tilt it, and carefully spoon out excess fat.
Set the skillet back over low heat, and scatter in the grapes. Stir and tumble them in the pan bottom, moistening them with meat juices. Cover, and cook for 10 minutes or so, until the grapes begin to soften, wrinkle, and release their own juices. Remove the cover, turn the heat to high, and boil the pan juices to concentrate them to a syrupy consistency, stirring and turning the sausages and grapes frequently to glaze them.
To serve family-style: arrange the sausages on a warm platter, topped with the grapes and pan juices. Or serve them right from the pan (cut in half, if large), spooning grapes and thickened juices over each portion."
Friday, August 6, 2010
Serves 8 or more as a first course or soup
2 ounces pancetta or bacon, cut in pieces
1 cup onion cut in 1-inch chunks
1 cup carrot cut in 1-inch chunks
1 cup celery cut in 1-inch chunks
6 fresh sage leaves
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
½ cup dry white wine
8 to 10 cups hot water
1 tablespoon kosher salt
1 ½ cups lentils, rinsed and picked over
1 ½ cups Italian short-grain rice, such as
Arborio, Carnaroli, or Vialone Nano
1 cup chopped scallions
½ cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing
Drop the pancetta or bacon pieces into the food-processor bowl, and pulse several times, to chop the meat into small bits. Scrape all the chopped pancetta right into the heavy saucepan. Put the onion, carrot, and celery chunks and the sage leaves into the empty food-processor bowl, and mince together into a fine-textured pestata.
Put the butter and olive oil into the saucepan with the minced pancetta, and set over medium-high heat. Cook, stirring, as the butter melts and the fat starts to render. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. Clear a space on the pan bottom, and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.
Raise the heat, pour in the white wine, and cook, stirring, until the wine has almost completely evaporated. Pour in 8 cups of hot water and the tablespoon salt, stir well, and heat to the boil. (Add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso.)
Cover the pan, and reduce the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to develop the flavors.
From Lidia Cooks from the Heart of Italy
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44."
Thursday, August 5, 2010
Catch the Daily Dish for recipes and cooking tips from top chefs and TV hosts Lidia Bastianich of Lidia's Italy, Ming Tsai of Simply Ming, and Annie Copps, senior editor of food at Yankee Magazine.