Dinner

Coconut-Cranberry Chicken Curry
By Ming Tsai

Thursday, September 9, 2010
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Coconut-Cranberry Chicken Curry

What happens when you take coconut milk from the East and combine it cranberries from the west? Well, you get today's dish: a quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.

Ingredients
6-8 chicken thighs, skin on, bone in, seasoned for 10 minutes before cooking
2 red onions, sliced
2 sweet potatoes, peeled, 1/2-inch dice
1 tablespoon minced ginger
1 heaping tablespoon minced jalapeno
heaping 1/2 cup Craisins
2 tablespoon Madras curry powder
1 13.5 ounce can of coconut milk
1 cup water
Canola oil
Kosher salt and freshly ground black pepper to taste
Steamed Brown Rice

Directions
In a cast iron skillet or stockpot coated very lightly with oil on medium-high heat, sear the chicken, skin-side down, and completely render the fat.

Flip and brown meat-side. Remove chicken. Wipe out excess fat and saute the onions, potatoes, ginger, jalapeno, Craisins and curry powder and season. Add coconut milk and water, check for seasoning, then add chicken back. Bring to a simmer and cook chicken through, about 45 minutes. Serve family style on rice.

Beverage pairing
Jean-Luc Colombo La Violette Viognier From Pays d'Oc, Southern France. The aroma is intensely violet, which is where it gets its name, with nuances of licorice, lychee, apricot and peach. Well-structured, finishes with elegance and opulent fruit. 100% Viognier

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ming tsai thumbnail holding limeChef Ming Tsai is a local restaurateur and host of Simply Ming.

Roasted Chicken with Beer
By Lidia Bastianich

Friday, August 6, 2010
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Everyone likes a good beer now and then, and not only to drink. I like to cook with it. As much as Italians love their wine, a good beer is enjoyed every now and then, and it’s even used in cooking — so next time you’re roasting chicken, think of adding some beer to it.

Ingredients
Whole chicken
Carrots
Celery
Onion
Fresh garlic
Sage leaves
Beer
Salt

Directions
Find your favorite recipe for roasted chicken.

Set your chicken to rest in a baking casserole. Now add some carrots, celery, onion, fresh garlic and sage leaves.

Season all with salt. Pour in a bottle a beer such as a pale ale, some stock and roast.

Be sure to baste the chicken periodically and it will not only be honey golden but taste savory and delicious.

With a glass a beer, what a perfect meal!

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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.

Baked Penne & Mushrooms
By Lidia Bastianich

Friday, August 6, 2010
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Pasticcio di Penne alla Valdostana

Serves 6

Ingredients
1 teaspoon kosher salt
8 ounces fontina from Valle d’Aosta
1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
4 tablespoons soft butter
1 pound mixed fresh mushrooms (such as porcini, shiitake, cremini, and common
white mushrooms), cleaned and sliced
1 cup half and half
1 pound penne
2 tablespoons chopped fresh Italian parsley

Directions
Arrange a rack in the middle of the oven and heat to 400º. Fill the pasta pot with 6 quarts water, add 1 tablespoon salt, and heat to the boil. Shred the fontina through the larger holes of a hand grater, and toss the shreds with ½ cup of the grana (grated Grana Padano or Parmigiano-Reggiano).

Put 3 tablespoons of the butter in the big skillet, and set it over medium- high heat. When the butter begins to bubble, drop in the mushroom slices, stir with the butter, season with the teaspoon salt, and spread the mushrooms out to cover the pan bottom. Let the mushrooms heat, without stirring, until they release their liquid and it comes to a boil.

Cook the mushrooms, stirring occasionally, as they shrivel and the liquid rapidly evaporates. When the skillet bottom is completely dry, stir the half and half into the mushrooms, stir, and bring the sauce to a boil. Cook it rapidly for a minute or two to thicken slightly, then keep it warm over very low heat.

Meanwhile, stir the penne into the boiling pasta water and cook until barely al dente (still somewhat undercooked to the bite). Ladle a cup of the pasta cooking water into the mushroom sauce and stir. Drain the pasta briefly, and drop into the cream-and-mushroom sauce. Toss the penne until all are nicely coated, then sprinkle over them the remaining ½ cup of grana (not mixed with fontina) and the chopped parsley. Toss to blend.

Coat the bottom and sides of the baking dish with the last tablespoon of butter. Empty the skillet into the dish, spreading the penne and sauce to fill the dish completely in a uniform layer. Smooth the top, and sprinkle the mixed fontina-grana evenly all over.

Set the dish in the oven, and bake 20 to 25 minutes, until the cheese topping is crusty and deep golden brown and the sauce is bubbling up at the edges. Set the hot baking dish on a trivet at the table, and serve family-style.

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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."

Sweet and Sour Chicken and Peppers
By Ming Tsai

Friday, August 6, 2010
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One of the great things about the food of other cultures is that it’s full of surprise flavors — like tamarind, which is the source of the unique tartness in so many Thai dishes. Tamarind takes tart to a new level, and to balance its complex flavor, there’s nothing better than the deep sweetness of brown sugar. So today, East meets West and sweet meets tart in Sweet and Sour Chicken and Peppers, a super-easy wok stir-fry that gives you an all-in-one meal.

Ingredients
3/4 cup tamarind puree
3/4 cup brown sugar
2 tablespoons naturally brewed soy sauce
1 tablespoon minced ginger
1 1/2 pounds dark chicken meat, skin removed, 1-inch dice
1 large yellow onion, 1 inch dice
1 red bell pepper, 1 inch dice
1 yellow bell pepper, 1 inch dice
House rice (white/brown rice combo)
Canola oil to cook
Kosher salt and freshly ground black pepper to taste

Directions
In a bowl, combine tamarind, sugar, naturally brewed soy sauce and ginger; add chicken and marinate for 20 minutes.

In a hot wok coated lightly with oil, stir fry the onion and ginger. Add the chicken with a slotted spoon, reserving marinade. Cook until almost cooked through, about 4 minutes, and add peppers and rest of marinade. Bring to a simmer and check for flavor. Serve on house rice.

Drink pairings
New Zealand Sauvignon Blanc
Goslings Bermuda Rum
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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.

Soba Noodle-Shrimp Pancakes By Ming Tsai

Monday, August 9, 2010
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You may think that pasta is only as flavorful as its sauce, but that would mean you haven’t tried Japanese soba noodles. Made of buckwheat, they have an earthy, nutty flavor that evokes the countryside, which is why I’ve paired them with an Italian ingredient that has the same effect, pancetta. And this east-west pair is going to be the platform for today’s all in one dish: my Soba Noodle Shrimp Pancakes.

Serves 4

Ingredients
2 eggs
1 pound shrimp
1/4 cup chopped parsley, plus some leaves for garnish
2 tablespoons yuzu or fresh lemon juice
1 cup diced, rendered pancetta, cooled
2 cups blanched soba noodles (leave a pinhole of rawness in center)
Chopped parsley, for garnish (optional)
Canola oil for frying
Kosher salt and freshly ground black pepper to taste

Directions
In a food processor fitted with blade, add the eggs and shrimp and pulse until chopped into a chunky mousse. Season with salt and pepper. Have soba noodles in a large bowl and pour mousse over noodles. Fold in parsley, yuzu and pancetta. Check flavor by cooking a small portion and season if necessary. Spread noodle pancake mixture in an even layer in a sauté pan over high heat coated with oil. Shallow fry pancakes until golden, brown and delicious, both sides, about 6 minutes. Cut into wedges and garnish with parsley.

Drink pairings
Sapporo Beer
—From Japan

A lager, quite refreshing with a moderately light body. Pairs very nicely with the Soba Noodle-Shrimp Pancakes.

Jean Luc Colombo Rose
—Provence, France
Taste: Surprisingly complex, with intriguing notes of raspberry, cherry and black olive
Aroma: Subtle hints of peach, rose petals and pepper on the nose

Colombo is hailed as “the winemaking wizard of the Rhone” for introducing innovative methods in his vineyards and throughout the production process while making well-regarded, original wines. He believes good wine relies on 3 key elements: terroir, human endeavor and modern winemaking techniques.

—Enjoy on its own or with a wide range of appetizers, fish, poultry dishes and vegetarian fare. This wines pairs equally well with Michel Richard’s Beet Soba Bolognese and Ming’s Soba Noodle Carbonara.

—40% Syrah, 40% Mourvedre, 20% Counoise

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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.

Chicken Scarpariello
By Lidia Bastianich

Monday, August 9, 2010
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Makes 6 servings

Ingredients
2 small broiler chickens (about 2 ½ pounds each and preferably free-range)
Freshly ground pepper
¼ cup olive oil
½ pound sweet Italian sausage (preferably without fennel seeds) cut into 1-inch pieces
10 garlic cloves, peeled and chopped fine
4 pickled cherry peppers, cut in half and stemmed
¼ cup red wine vinegar
½ cup dry white wine
1 cup chicken stock or canned reduced-sodium chicken broth
¼ cup chopped fresh Italian parsley
Salt

Directions
Cut each chicken into 12 pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475F.

Heat 2 tablespoons of the olive oil in a large skillet. Add as many pieces of chicken, skin side down and starting with the leg, thigh and wing pieces, to the skillet as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes.

Remove the chicken pieces as they brown and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.

Remove all chicken and sausage from the pan, add the garlic and cook until golden, being careful not to burn it. Scatter the cherry peppers into the skillet, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 3 minutes.

Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.
___________________________________________________________
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.

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