Vegetables

Ma Po Tofu-Zucchini by Ming Tsai

Monday, February 7, 2011
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Today I'm using two of the easiest east-west ingredients to work with—and they work really well together: Tofu and zucchini. I grew up eating tofu in stir fries and salads and discovered it truly is nature's vegetarian meat. Zucchini requires very little prep and it's almost as versatile as tofu. You'll see what I mean in today's recipe.

Serves 4

Ingredients
1 medium yellow onion, 1/4-inch dice
1 tablespoon minced ginger
1 large red jalapeno, minced
1 tablespoon sambal
1 bunch scallions sliced thinly, white and green separated
1 medium zucchini, 1/2-inch dice
2 packages silken tofu, 1/2-inch dice
1 pound dark meat ground chicken
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Canola oil to cook
House rice (brown/white rice combo)

Directions
In a hot wok coated with oil over high heat, stir-fry the chicken, season and cook through. Remove chicken to a plate. Add more oil and stir-fry the onion, ginger, jalapeno, sambal and scallion whites for 2 minutes. Add zucchini, season, and stir-fry for 2 minutes.

Add the tofu, gently stirring/flipping, taking care not to break up the pieces, then add chicken and naturally brewed soy sauce. Serve family style with house rice, garnish with scallion greens.

Drink pairing
Qupe Chardonnay 2006 "Bien Nacido - Y Block" Qupe Chardonnay

-- from Santa Maria Valley, Santa Barbara County, California

Taste: From a cool vintage, therefore flavor is leaning more towards citrus and minerality. Feels firm in the mouth

Aroma: Honey and toasted oak with a slight bit of earthiness

—grapes are whole cluster pressed
—aged in French oak

Olive Oil Poached Salmon with Edamames
By Ming Tsai

Tuesday, August 24, 2010
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You know how I feel about the magnificent soy bean, but apparently I'm not alone. Americans are ordering edamame by the bushel at Japanese restaurants across the country. So today I'm pairing this ubiquitous bean with a western product we've fallen hard for, olive oil. Today they'll make beautiful music together in my All-In-One Olive Oil Poached Salmon with Edamames.

Serves 4

Ingredients
4 pieces center-cut salmon, pin bones and skin removed
3 shallots, sliced
2-3 stalks tarragon, leaves ripped
2 cups peeled edamames
Sea salt to season
Coarsely ground black pepper
Extra virgin olive oil to cook

Directions
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes. Place all in baking dish, add edamames and cover with olive oil. Cover in foil and place in cold oven. Set oven to 250 degrees. When temperature has been reached, go for internal temperature of 115 degrees, which should take about 30-35 minutes. Serve immediately.

Wine Notes
Condesa de Leganza Crianza
—La Mancha, Spain
Taste: Round, expressive ripe fruit with fine tannins and a soft dryness; well-defined flavor with an elegant finish.
Aroma: Complex, voluptuous, soft

—The estate of Los Trenzones is located in the area of Quintanar de la Orden, 2,500 feet above sea level, in the southwest corner of central Spain's La Mancha region

—100% Tempranillo

__________________________________________________________
chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Dr. Fuhrman’s Immunity Solution

Friday, August 17, 2012
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How the Local Food Movement Falls Short

By Kara Miller   |   Friday, June 22, 2012
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Farmers markets -- like the one in Copley square where this spread comes from -- are taking hold in some places, but is healthy, local produce accessible to all? (erincooks/flickr)



The locavore movement is increasingly powerful — but one author says the movement is not nearly diverse enough and excludes some of the very people who most need healthy, affordable food.

We look at eating local — from a radically different perspective.

Guest:  

Slow Foods in Twenty Minutes

Thursday, March 29, 2012
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March 29, 2012

chefset

One of Ana Sortun's new Chef Sets /Brand New Partners

BOSTON — What if all the taste and nutrition of a pound of fresh carrots could be in a 3oz packet in your cabinet? What if you could have all the subtlety and richness of “slow foods” in a jiff – five nights a week? Two prominent area chefs – Barbara Lynch and Ana Sortun – are stepping out of the kitchen trying to change the way we eat.

Ana Sortun, chef and owner of Oleana and Sofra, has created a meal system called Chef Set. It requires you to "chop three fresh ingredients" and combine them with her pre-packaged herbs and grains for a meal in minutes.

Barbara Lynch is chef and owner of six Boston restaurants, including No. 9 Park, the Butcher Shop, and Menton. Her new startup product, BLinc, consists of dehydradted, vegan foods dehydrated and packaged, without additives, for the cook in a hurry to open and add to soup stock or toss with vinegar for an easy salad.

Both women were inspired to work with nutritionists and find solutions that meet their own standards for packaged food--taste, quality and low-calorie.

Lynch insists it couldn't be easier to have eggplant for dinner with her new system. Hardly any skill is required, but she warns, "If you don't know how to boil water, don't buy it!"


Revolutionary Health Plan

Friday, December 16, 2011
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About the Author
Kara Miller Kara Miller
As a radio host, Kara Miller has interviewed thinkers from E.J. Dionne to Howard Gardner, Deepak Chopra to Lani Guinier. She is a panelist on WGBH-TV's "Beat the Press," as well as an Assistant Professor at the University of Massachusetts Dartmouth. Her writing has appeared in The Boston Globe, The National Journal, The Boston Herald, Boston Magazine, and The International Herald Tribune.

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