Apr 20, 2014 Updated: 10:09 PM
Tuesday, August 24, 2010
Ming Tsai is the host and executive producer of public television series Simply Ming.
Wednesday, December 22, 2010
Tuesday, August 3, 2010
This is definitely a New England recipe. Anadama bread is one of the most popular breads here, and for good reason—it's absolutely delicious. Try smearing a mixture of butter and local honey on it and, you'll be hooked. This is my friend and mentor chef Jasper White's recipe, Jasper uses a bit more corn meal and less molasses than most recipes, so it serves dual roles as a breakfast bread or alongside hearty chowders.
Preparation Time: 30 minutes
Start to Finish Time: 1.5 hours
Yield: 2 loaves
1 package active dry yeast
1 tablespoon sugar
1-1/4 cups (approx.) warm water (105-115 degrees), divided
2 tablespoons unsalted butter, melted, cooled to room temperature
2 tablespoons dark molasses
2 teaspoons salt
3-1/2 cups bread flour, plus extra for work surface
1 cup yellow cornmeal
Vegetable oil or butter
1 large egg, beaten with 2 tablespoons water (egg wash)
In a medium-size bowl (or the bowl of a standing mixer with hook attachment), combine yeast, sugar, and 1/4 cup warm water; mix well. Add melted butter, molasses, salt, flour, and cornmeal. Slowly add up to 1 cup more warm water; mix to form a soft, but not sticky, dough. Add more water if necessary. Knead by machine about 10 minutes, or by hand about 15 minutes, until dough is smooth and elastic.
Oil (or butter) a large bowl lightly. Shape dough into a ball and place in the bowl; turn it once so it's lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. Let dough rise until volume doubles, about 1 hour.
Grease two 9-1/2x5-inch loaf pans. Turn dough out onto a lightly floured surface. Cut in half and shape each half into a loaf. Place each loaf in a pan, return to a warm spot, and let rise until volume doubles, about 20 to 30 minutes.
Heat your oven to 350 degrees. Brush the tops of the loaves with egg wash and bake 1 hour, or until deep golden brown. To test for doneness, remove one hot loaf from its pan and tap the bottom of the bread; you'll hear a hollow sound if it's done. If it's not done, return it to the oven for 5 to 10 minutes. When loaves are done, turn them out of their pans and cool on a rack for at least 20 minutes.
(Adapted from 50 Chowders: One-Pot Meals—Clam, Corn & Beyond by Jasper White)
Friday, August 6, 2010
I love throwing dinner parties. I am always trying to think of fun and tasty snacks to have as appetizers: not too fancy or fussy, things you can pick up with your hands, and something I can make myself. I was recently at a cocktail party where breadsticks were served — store-bought — and they were okay, but I figured they can’t be too hard to make and I can add any flavors I like.
Pizza dough (homemade or store bought)
Any toppings you prefer. (we suggest black and white sesame seeds, fennel and coriander seeds, poppy seeds, chile powder, finely grated Parmesan cheese, za’atar spice mix, or freshly ground black pepper)
About 1 tablespoon extra virgin olive oil
Heat oven to 400 degrees.
Line 1 or 2 baking sheets with parchment paper. Roll out your favorite pizza dough (store-bought or homemade) to about 1/3 inch thick.
Using a large knife or pizza cutter, cut the dough into 3/4-inch-wide strips.
Brush lightly with water and sprinkle with any mix of seeds, spices, and cheese. One by one lift the ends of the strip and twist. Arranged the twisted strips onto baking sheets.
Bake until nicely browned and crisp, about 15 minutes. Drizzle with extra virgin olive oil and sprinkle with coarse salt.
Let cool, then serve or store up to 1 day in an airtight container.
Annie 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.
Wednesday, October 27, 2010
Friday, August 6, 2010
Some of China’s smallest treasures are also its tastiest — dim sum — those savory little dumplings filled with meat, seafood, and vegetables. And they translate well to Western cuisine because they make great hors d’oeuvres. Today, however, we serve up a vegetarian soup version in my Asian Pistou Dumplings in Lime Broth. Let’s get cooking.
Yield: 10 dumplings
1 bunch scallions, sliced thinly, white and green separated
4 cups vegetarian broth
Juice of 2 limes
1 tablespoon Wanjashan low-sodium tamari
1/2 cup packed parsley
1/2 cup packed Thai basil
4 cloves garlic
1/2 cup edamame
4 tablespoons extra virgin olive oil
10-12 thin wonton wrappers
Kosher salt and freshly ground black pepper to taste
In a saucepot coated lightly with extra virgin olive oil, sweat the scallion whites and add broth. Reduce by 25%. Season and add lime juice and tamari. Meanwhile, using mortar and pestle, blend with a pinch of salt the parsley, basil, and garlic.
Fold in edamame and extra virgin olive oil and check for seasoning. Alternatively, using a food processor, pulse together salt, parsley, basil and garlic. Remove mixture to a bowl and fold in edamame and whisk in olive oil.
Make wontons with Asian pistou filling. Boil in broth and serve.
Garnish with scallions greens.
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 country."