Pho Le's Vietnamese Mango Salad - Goi Xoai

Sunday, May 12, 2013   0 comments.

One of the most popular salads sold at Pho Le is made with very firm, green mangoes marinated in a garlicky, pungent fish sauce.




Goi Xoai (Green Mango Aalad)
 
Ingredients
 
Salad
1 green mango
¼ lb peeled and deveined shrimp
5 Vietnamese coriander leaves
1 tbsp fried shallots
Chopped peanuts
 
Fish Sauce
2 tbsp fish sauce
2 tbsp sugar
1 tsp garlic chili sauce
1 tsp minced garlic
Thai chili pepper

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Tres Gatos' Lamb Bocadillo with Chimichurri Sauce on Potato Rolls

Sunday, May 5, 2013   0 comments.

Tres Gatos brings the flavors of Spain's tapas to Jamaica Plain. This recipe is Chef Sanchez's own take on the humble but popular bocadillo.


 
Make the potato rolls in advance so that when you are ready to grill your meat and shallots, the rolls can be cut open and ready to quickly grill before filling and serving.

Potato Rolls

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Sevan Bakery's Birds Nest Baklava

By Margarita Martinez   |   Thursday, May 2, 2013   0 comments.

Baklava is a a world famous, melt-in-your-mouth dessert. Try making this sweet pastry, a mass of layers of phyllo dough filled with chopped nuts, baked and drenched with sugar water.
 
Ingredients
Phyllo dough
Pistachio nuts
Melted butter
 
 
Directions

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Sevan Bakery's Karniyarik and Bulgar Pilaf with Vermicelli

Thursday, May 2, 2013   0 comments.

Karniyarik is an eggplant that we sautee.  We cut it and fill it with ground beef, sautéed onions, a little salt and pepper.  Then we throw it in the oven and there you go, you have a dinner.
 
Ingredients
 
2 eggplants
ground beef
onion
bulgur wheat
vermicelli
olive oil
Tomato paste
1 tomato
1 green pepper
salt & pepper
 
 
Directions
 

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Sevan Bakery's Boregs (Cheese Turnovers)

Sunday, April 28, 2013   0 comments.

Boregs (Cheese Turnover)
 
Chef Nuran Chavusian shows us this recipe for this simple but flavorful Armenian delight that is good for every occasion.
 
Ingredients
 
Imported French Feta cheese – 1 bowl
Dill – 1 bowl
1 Egg
Yukfa dough
Grapeseed oil (for frying)
 

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Myers + Chang's Scallion Pancakes

Wednesday, March 27, 2013   0 comments.

Scallion pancakes are a simple, yet popular, Chinese snack. A side of soy dipping sauce adds the perfect finish to these crispy and flaky treats.

Ingredients

For Scallion Pancakes
1 bunch (8 to 9) scallions, washed and minced
1/4 cup sesame oil
1-1/4 tsp. kosher salt
1 lb. store-bought pizza dough
All-purpose flour, as needed
1-1/2 cups vegetable oil, for frying

For Soy Dipping Sauce
3 Tbs. soy sauce
1/2 tsp. sriracha chili paste
1/2 tsp. sesame oil
1 Tbs. ginger, finely minced
1 tsp. rice wine vinegar
1 Tbs. sugar
1 scallion, washed, trimmed, and minced

Directions

Prepare Scallion Pancakes
In a small bowl, mix the minced scallions with sesame oil and the salt.

Cut the dough in thirds.

On a well-floured work surface, roll out each piece of dough to a thin 10-by-5-inch rectangle.

Spread the scallion mixture over the dough, leaving a 1/2-inch border all around the edge. Starting at a long side, roll up each piece of dough jelly-roll style (long side to long side) and pinch to seal. Coil each roll of dough into a circle and tuck the end under the coil.

Cover loosely with plastic wrap and let rest for about 2 hours to allow the dough to proof and relax cover. (At this point pancakes may be stored in an airtight container overnight in the fridge. Alternatively, you may store them in an airtight container in the freezer for up to a week. Remove from freezer and let defrost in fridge overnight before using.)

Generously flour a work surface. Press dough round into a flat circle, deflating any pockets and squishing the scallions gently into the dough. With a rolling pin, slowly and carefully roll out each dough coil into a 10-inch round. It is easier if you start in the center and roll outward. Flour the dough and work surface as needed to prevent the dough from sticking. (It's okay if some of the scallion mixture comes out.)

In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Sprinkle a bit of flour onto the oil and when it sizzles it is ready to go. Fry one pancake at a time over medium-high heat, turning once, until golden, about 1 to 2 minutes on each side. Poke holes to deflate any air pockets that form while cooking.

Drain on paper towels.

Sprinkle a pinch of salt onto each pancake.

Prepare Soy Dipping Sauce
Place all ingredients in a small bowl, and whisk until sugar is dissolved. May be made up to a week in advance and stored in fridge in an airtight container.

Cut the scallion pancakes into sixths and serve with the soy dipping sauce.

Serves: 3

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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.

About NK Recipes

These recipes are provided by the chefs who appear on the WGBH television show Neighborhood Kitchens.

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.
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