Dinner

Chicken Fusilli with Edamames and Shiitakes
By Ming Tsai

Tuesday, December 7, 2010
1 Comments   1 comments.

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Chicken Fusilli with Edamames and Shiitakes

This dish combines the wonderful and healthy flavors of edamames and shiitakes with chicken and fusilli pasta to make a delicious good-for-you dinner.

Ingredients
8 naturally raised chicken thighs, skin-on
v 2 onions, sliced
5 cloves of garlic, sliced
2 cups sliced shiitakes
4 stalks celery, 1/4-inch dice
2 cups peeled edamames
1 cup red wine
2 cups chicken stock
2 tablespoons naturally brewed soy sauce
1/2 pound cooked fusilli pasta
Kosher salt and freshly ground black pepper
Extra virgin olive oil to cook

Directions
Have a cast-iron skillet over medium heat. Season the thighs and sear in hot pan until both sides are nicely colored. Remove chicken thighs to a plate. Pour off 50% of the chicken fat and add 2 tablespoons extra virgin olive oil. Saute onions and garlic for 1 minute.

Add shiitakes, then celery and edamames. Deglaze with wine, reduce by 25%, add stock and naturally brewed soy sauce, check for flavor.

Add back chicken thighs and cook through, another 15-20 minutes.

Add pasta to heat through and drizzle with extra virgin olive oil before serving.

Serve in pasta bowls.

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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.

Cranberry Red Roast Braised Pork Shoulder
By Ming Tsai

Thursday, August 12, 2010
0 Comments   0 comments.

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Ingredients
2 cups naturally brewed soy sauce
2 cups red wine
2 cups water, plus more if necessary
1 small ginger root, sliced into 5 thick slices
2 bunch scallions, 1 inch pieces
3 star anise
1 packed cup of brown sugar
1 cup fresh cranberries, plus 1/2 cup for garnish, halved
1 bone-out pork shoulder, fat cap on, scored diagonally
Kosher salt and freshly ground black pepper
Chinese steamed bread (you can buy these frozen in Chinatown)

Directions
In a stock pot over high heat, combine all liquids, ginger, scallions, star anise, sugar and cranberries and stir to combine. Bring to a simmer and add pork. Cook 4 hours until pork is fork tender, skimming periodically. When ready, using a spider, remove pork and transfer to large oval platter. Remove star anise and ginger and discard.

Reduce sauce by 25% and check for seasoning. Add remaining cranberries and heat for 5 minutes with steamer on top of stockpot to heat the white Chinese steam bread. Ladle sauce on pork, serve with steamed bread. To eat, slice pork and stuff inside steamed bread with a spoonful of the red roast sauce.

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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 country.

Lidia’s Pasta
By Lidia Bastianich

Monday, August 9, 2010
1 Comments   1 comments.

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You may not know what you want to cook tonight but just take me to your cupboard, and together we’ll make a quick and delicious pasta dish.

All you need to feed a family of 4 to 6 is the following ingredients.

Ingredients
1 pound pasta
Some olive oil
Sliced garlic
Pinch of peperoncino
And any of the following will do: olives, capers, anchovies, or any canned beans

Now that we have scoured your cupboard, pour yourself a glass of Morellino “La Mozza” wine and begin!

Directions
Get the pasta cooking, meanwhile in a skillet with extra virgin olive oil, cook the sliced garlic over medium heat until golden. Add peperoncino and a choice of any of the other extra ingredients I suggested and season with salt. Cook together for 3 minutes, add a ladleful of pasta cooking water so that it forms into a sauce. The flavor gets even better if you happen to have a little shredded basil or parsley around, and you just throw it in at the end.

Drain the pasta and plop into the sauce. Turn off the fire, sprinkle a little grated cheese. And voilà, a meal challenge is overcome and a great pasta dish is ready for dinner.
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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.

Morel Mushroom Frittata
By Annie Copps

Monday, August 9, 2010
0 Comments   0 comments.

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A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.

Preparation Time: 35 minutes
Start to Finish Time: 60 minutes
Yield: 8 servings

Ingredients
3 tablespoons unsalted butter
2 cups chopped morels
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh sage
8 large eggs
1 cup grated Parmesan cheese
Kosher or sea salt and freshly ground black pepper

Directions
Heat oven to 300°. In a 10-inch round skillet, melt butter. Add morels and sauté 7 minutes. Stir in chopped chives and sage. Remove from heat.

In a medium bowl, beat eggs. Stir in cheese, plus salt and pepper to taste. Pour egg mixture over mushrooms and stir. Make sure the egg mixture reaches all the way to the edges of the skillet.

Bake 20 minutes. Remove from the oven and turn on your broiler. Return to the oven on the top rack, and brown 3 to 5 minutes. Let it sit 5 minutes before slicing.

(Courtesy: Yankee Magazine)

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annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Sausages in the Skillet with Grapes
By Lidia Bastianich

Friday, August 6, 2010
0 Comments   0 comments.

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Serves 6

Ingredients
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)

Directions
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."

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