Chef Rich Garcia's Local Pollock with Bacon & Seaweed Consommé

Wednesday, March 27, 2013   0 comments.

Chef Rich Garcia first showed us this recipe for a delicious and hearty meal made of local pollock, a versatile white fish that is popular around the world. To complement the fish and the smoky flavor of the bacon and seaweed consommé, he adds sweet pickled mushrooms and a warm turnip purée.

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Flour Bakery's Lemon and Ginger Mousse

Wednesday, March 27, 2013   0 comments.

This light and tangy lemon and ginger mousse reflects Chef Joanne Chang's Taiwanese heritage, and serves as the perfect complement to her pork and chive dumplings and scallion pancakes.

This is a complicated recipe, so we suggested you read the whole thing before you begin.

Ingredients

For Lemon Curd
1 cup lemon juice (about 6 to 7 lemons)
1/4 cup unsalted butter, cut into small pieces
4 eggs
2 egg yolks
1 cup sugar
1/4 tsp. vanilla extract
1/8 tsp. kosher salt

For Ginger Mousse
2-1/2 cups heavy cream
3-inch knob of fresh unpeeled ginger, roughly chopped
1/2 tsp. dried ground ginger
2-1/2 cups lemon curd (recipe above)
1/2 cup candied crystallized ginger, chopped for garnish

Directions

Prepare Lemon Curd
In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat, and heat to just under a boil. It should take 1-2 minutes. Remove from heat.

In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined.

Gradually whisk a little of lemon-juice mixture into the sugar-egg mixture. Continue whisking the hot liquid into the sugar-egg mixture, a little at a time, until all of it has been incorporated.  When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat.

Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills.

Remove the curd from the heat, and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 2 1/2 cups. Place a piece of plastic wrap directly on top of the curd to prevent a skin from forming. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)

Prepare Ginger Mousse
Place heavy cream, chopped fresh ginger, and ground ginger in a large saucepan and bring to just under a boil. Turn off heat, and let cream sit for about an hour to infuse with the ginger.

Remove from heat and store in an airtight container in the refrigerator overnight (or up to 4 days).

When you are ready to serve the mousse, use a sieve or strainer to strain the cold heavy cream into a large mixing bowl. Whip cream in a medium bowl or in a stand mixer using medium speed until it holds a stiff peak.

Fold in the lemon curd, using a spatula to cut down the middle of mixture and turning the mixing bowl one-quarter rotation. Repeat until evenly folded. Do not over mix. Divide into serving bowls and top with candied ginger.

Serves 6 to 8

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Chef Joanne Chang is the chef and owner of Myers + Chang and Flour Bakery. She shared this recipe with us when she was featured as our guest on Neighborhood Kitchens.

Myers + Chang's Pork and Chive Dumplings

Tuesday, March 26, 2013   0 comments.

These dumplings are one of the most popular menu items at Myers + Chang. Chef Joanne learned this recipe from her mother, and used to make hundreds of dumplings at a time when she was growing up.

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Meet Myers + Chang and Flour Bakery Chef Joanne Chang

Tuesday, March 26, 2013   0 comments.

Chef and restaurateur Joanne Chang's winding road to the kitchen was anything but traditional. An honors graduate from Harvard with a degree in applied mathematics and economics, Chang began her professional life in the corporate world, as a management consultant. She enjoyed her job, and found success at it, yet couldn't shake the feeling that it was just that—a job, not a long-term career. So, after a couple of years in consulting, she decided to quit at age 24 to pursue her true passion for baking.

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Neighborhood Kitchens Visits Myers + Chang and Flour Bakery

By Margarita Martinez   |   Tuesday, March 26, 2013   0 comments.

I'm happy to be back for the start of a new season of Neighborhood Kitchens!

For our season premiere, we visited someone whose name many viewers will likely recognize, and for good reason—Joanne Chang, chef and owner of the four Flour Bakeries across the city and of Myers + Chang restaurant in the South End. We had been to the South End before, on our trips to Orinoco and Teranga, but felt it is never too soon for a return visit when there is so much delicious food and culture to be discovered in the neighborhood.

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Behind the Scenes at Flour Bakery + Cafe

Monday, March 18, 2013   0 comments.

Joanne Chang, chef and owner of Boston's four Flour Bakery + Cafe locations and of Myers + Chang in the South End, takes host Margarita Martínez on a special behind-the-scenes tour of one of her Flour kitchens.

The newly-minted James Beard Award nominee reveals the secrets to their homemade pop-tarts and shares her favorite spot to hang out in the kitchen. Can you guess the location? In any case, we're sure you'll agree with her pick.

Find out more about Chef Joanne Chang, her restaurants, and her culinary influences when she kicks off a new season of Neighborhood Kitchens on Saturday, April 13 at 4pm on WGBH 2.

About Neighborhood Kitchens

Building on a 34-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

Saturdays at 4pm and Sundays at 6:30pm on WGBH 2
Fridays at 7:30pm on WGBH 44

Margarita Martinez
Margarita grew up in the Bronx and Ossining, NY with a Puerto Rican father and a Franco-American mother. From making her first empanada as a teenager visiting Argentina to her lifelong search for authentic Mexican food in the Northeast, Margarita has always had an insatiable appetite for Latin American food. Margarita is also passionate about acting and music. She graduated from Tisch School of the Arts at NYU with a BFA in Drama.

On the Go

In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

  Watch: Full Episodes

  Like: NeighborhoodKitchens

  Follow: @NKitchensWGBH

  Pin: NKitchensWGBH

Find a Neigbhorhood Kitchen

Margarita's Neighborhood Visits

»Boston's South End:
    Orinoco and Teranga
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»Cambridge: Muqueca and Oleana
»Boston: Bristol Lounge
»Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer
»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le

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Topics

• Neighborhood Kitchens
• NK Recipes

 

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