Apr 19, 2014 Updated: 10:40 AM
Why would anyone in New England eat a strawberry in February? I wait all year for strawberries. I know the season is brief, but I eat my fill. I bake pies and tarts. I make jam. I eat them out of hand. I make ice cream. I freeze them. It’s one of the season’s greatest gifts. There’s nothing like a tart, or this wonderful recipe for Strawberries Jupiter, made with ruby-red strawberries still warm from the sun, just bursting with sweet juice!
1-1/2 quarts fresh strawberries
1/4 to 1/2 cup sugar
1 10-ounce package frozen raspberries
1 tablespoon orange liqueur
1 teaspoon lemon juice
Chopped pistachio nuts
Fresh mint sprigs
Wash and hull the strawberries and dry them on paper towels. Slice the berries, cover with sugar, and chill for several hours. Purée the raspberries in the blender and strain them to remove the seeds. Add the orange liqueur and lemon juice and chill. Just before serving, ladle over the strawberries and garnish with pistachio nuts and sprigs of mint.
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.
If you’re like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork, in which the sauce serves as a dipper for meat- enclosed pancakes. Today I bring you the flavor of hoisin along with one of my favorite finger foods- WINGS.
2 red onions, rough chopped
2 cups whole San Marzano tomatoes (canned or super ripe)
1 tablespoon sambal
1 cup hoisin sauce
1 cup naturally brewed rice vinegar
3 pounds chicken wings, washed, dried
Kosher salt and freshly ground black pepper to taste
Jicama sticks, for serving
In a sauce pan coated lightly with oil over medium-high heat, saute onions for about 2 minutes. Add tomatoes, sambal, hoisin and naturally brewed rice vinegar. Bring to a simmer and cook for about 10 minutes. Add kosher salt and freshly ground black pepper to taste.
Using an immersion blender, buzz sauce and check seasoning. Season wings with salt and toss wings in sauce. Marinate as long as you can, up to 24 hours, ideally.
Preheat oven to 475 degrees standard or 450 degrees convection.
Line a rimmed sheet pan with foil and place wings in a single layer in pan. Bake wings for 10-12 minutes or until cooked through and crispy. You could also grill these wings. Serve with jicama sticks.
Rocca delle Macie Chianti Classico
—Chianti Classico DOCG, Tuscany, Italy
Taste: Rich, well-structured, berry fruit flavors, pairs exceptionally with the Turkey-Tomato Loaf and Michela Larsen’s Hoisin-Glazed Salmon with Heirloom Tomato Salad.
Aroma: Intense, mature fruit aromas
—Denominazione di Origine Controllata e Guarantita, or “controlled and guaranteed designation of origin,” an Italian wine classification for wines with more strict regulations than DOCs, including a specific bottle size, lower allowed yield, required tasting checks and in-depth chemical analyses.
—95% Sangiovese, 5% Merlot
—Produced with grapes from estates situated in the heart of the historical zone of Chianti Classico
Ming Tsai is the host and executive producer of public television series Simply Ming.
Not only do I look to the East and the West for sources of inspiration, I also look to the past for great ingredients about which we may have forgotten…like buttermilk, which used to be a staple in American kitchens. It’s not only a lighter alternative to cream, but also to Asian coconut milk, as I’ll show you today with my Thai Curried Clams and Chorizo. It’s a great one-pot-meal that features a clams and sausage combo that’s well-loved in both the East and West.
1 1/2 cups 1/4-inch-dice chorizo or 1/4 pound ground sausage
2 large leeks, white part julienned
2 pounds cockles or small littleneck clams, purged overnight in water/cornmeal/pinch of salt solution
3 tablespoons red Thai curry paste
1 cup white wine
1/2 cup buttermilk
Juice of 2 limes
2 cups cooked orzo
Kosher salt and freshly ground black pepper to taste
In a stock pot coated lightly with oil over medium-high heat, add chorizo, leeks, cockles (discard any open cockles), and curry paste, and sauté about 2 minutes, then season. Deglaze with wine and cover; cook for 6-8 minutes. Add buttermilk, lime juice, and orzo, stir to combine and check for seasoning. Serve, discarding any unopened cockles.
Chateau Villa Bel-Air Blanc, Bordeaux, France
Taste: Rich and complex with white fruit and caramel flavors.
Aroma: Honey mixed with smoky notes
60% Sauvignon Blanc, 40% Semillon
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.
America loves and is obsessed with corn, and I happen to have an Italian-American love affair with corn! When it’s in season, we do wild things with it on the menu at Felidia, my flagship restaurant in New York City.
I know you grill it, in and out of the husk, or boil it and simply dress with butter and salt.
But for an alternative, when a delicious pot of tomato sauce is perking on your stove, try plopping in some sweet ears of corn. The sauce will be sweeter and the ear of corn, tangier.
Just shuck the corn
Remove all the silk and rinse the ears
Drop them in the pot of tomato sauce
It’s in and out — 2 minutes will do
And what you’ve got is a delicious new way of eating corn, Italian style!
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.