WGBH - Sauces RSS

Panko Eggplant with Chile-Yogurt Salsa By Ming Tsai

Tue, 18 Jan 2011 16:59 PM +0000

Panko is a Japanese breadcrumb that is becoming more and more popular because it has a crisper, airier texture than most types of bradcrumbs, and I adore using it on this vegetarian appetizer that's perfect for any gathering.

Serves 4

Ingredients
3 Japanese eggplant, halved lengthwise and scored diagonally
1 tablespoon sesame oil
3 tablespoons canola oil
2 tablespoons Sriracha
1 cup panko
1 cup non-fat Greek yogurt
3 scallions sliced thinly
1 large tomato, 1/2-inch dice
8 leaves Thai basil, fine ribbons
1 tablespoon sriracha

Directions
Pre-heat oven to low broil.

Lay out eggplant and season.

Mix together the oils and sriracha.

Brush mixture onto sliced side of eggplant and dip into panko, place on baking dish.

Moisten breadcrumbs on top with a drizzle of olive oil.

Place tray on middle shelf. Cook until golden, brown and delicious, about 15-20 minutes.

Meanwhile, in a bowl, combine Greek yogurt, scallions, tomato, basil and Sriracha, season and store salsa in fridge.

To serve, plate with a few tablespoons salsa spooned over hot eggplant.

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Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Coriander-Crusted Tuna Salad Niçoise

Mon, 03 Jan 2011 16:33 PM +0000

I've always enjoyed composed salads—salads with multiple ingredients, artfully arranged. Among these, Salade Niçoise is probably the best known and most widely enjoyed.

It features tuna—traditionally, canned albacore. I've "upped" the dish by using fresh, coriander-coated tuna that's quickly sautéed, plus frisée dressed with a sprightly caper-and-olive-laced vinaigrette.

Yield: 4 servings

Ingredients
2 large eggs
2 tablespoons Dijon mustard
2 tablespoons minced shallots
1/4 cup ponzu
1 tablespoon toasted sesame oil
2 tablespoons chopped capers
2 tablespoons chopped pitted Niçoise olives
1/2 cup plus 1 tablespoon extra-virgin
olive oil
Kosher salt and freshly ground black pepper
1 pound center-cut tuna steak, preferably bigeye, cut lengthwise into slices as wide as the tuna's thickness and as long as the steak
3 tablespoons coarsely ground coriander seed
2 small heads frisée lettuce, washed

Directions
1. To hard-boil the eggs, bring enough water to cover the eggs to a boil in a medium saucepan. Lower the eggs into the water and immediately reduce the heat to a simmer. Simmer for 14 minutes and transfer the eggs to cold water. When cold, peel and slice the eggs 1/4 inch thick. Set aside.

2. Make the vinaigrette: In a small bowl combine the mustard, shallots, ponzu, sesame oil, capers and olives and whisk to blend. Slowly whisk in the 1/2 cup of olive oil and season with salt and pepper. Set aside.

3. Season the tuna with salt and pepper on both sides. Spread the coriander on a large plate and press the tuna into it on all sides.

4. Heat a medium saute pan over medium-high heat. Make sure the pan is very hot. Add the tablespoon of olive oil and swirl to coat the bottom. When the oil is hot, add the tuna and sautée on all sides until medium-rare, about 4 minutes. Remove the tuna and set aside.

5. In a large bowl, combine the frisée and eggs. Season with salt and pepper. Toss gently with the vinaigrette, reserving some for drizzling.

6. Divide the salad among four individual serving plates, top with the tuna, drizzle with the remaining vinaigrette, and serve.

Drink Pairing
A crisp, fruit-forward Sancerre like Lucien Crochet from France

__________________________________________________________
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Lasagna Roll-ups By Annie Copps

Tue, 21 Dec 2010 12:41 PM +0000

Here's a fun and delicious twist on lasagna that you'll be happy to serve for dinner any time or whip up for a large buffet.

Lasagna rollups are made of the same ingredients as traditional layered lasagnas (and can handle all the variations of fillings and sauces). But this way, everyone gets their own, individual serving and it feels just a little more special, with no extra effort.

Let's start with the pasta. Cook off lasagna noodles until they are soft and flexible, but still al dente. Combine the usual lasagna suspects of ricotta cheese, egg, a few scrapes of fresh nutmeg, mozzarella cheese, parmesan and for texture, some chopped walnuts. Spoon a few tablespoons of the mixture onto one end of a cooked noodle, then gently roll to the end.

Place the rolled bundle into a baking dish and repeat with remaining pasta and filling. Top the whole party with your favorite sauce.

Cover and bake about 20minutes.

Ta Da—lasgana roll ups!

Filling:
3/4 pound lasagna noodles
1 cup ricotta cheese
1 egg yolk
1/2 teaspoon nutmeg
Salt to taste
2 drops Tabasco sauce, or cayenne pepper to taste
1/2 cup whole-milk mozzarella cheese, grated
1/3 cup grated Parmesan cheese
1/4 cup ground walnuts

Directions
In a large pot of salted water, cook noodles until barely done.

In a medium bowl, combine remaining ingredients.

Pesto Sauce:
2 tablespoons dried basil
1/3 cup ground walnuts
1/3 cup plus 1 tablespoon chopped fresh Italian parsley
1 tablespoon minced green onion
2 garlic cloves
Kosher or sea salt
1 cup olive oil
1/3 cup plus 1 tablespoon grated Parmesan cheese

Directions
In a blender or food processor, combine ingredients and blend until smooth.

Heat oven to 300 degrees. Spread 1 to 2 tablespoons of filling over each lasagna noodle. Roll up the lasagna end to end (jelly-roll style) and cut each roll-up in half, keeping jelly-roll style. Place cut-side down in a greased baking dish. Spoon 1 to 2 teaspoons of pesto sauce over each roll-up. Cover tightly with buttered foil and bake 20 minutes.

___________________________________________________________
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.

Dijon Meatloaf By Ming Tsai

Tue, 21 Dec 2010 09:47 AM +0000

Meatloaf. Not as easy as you think. When I first tried to make it as a kid, it came out of the oven like a brick. Here's a recipe to ensure that never happens to yours.

Ingredients
1/4 cup plus 1 tablespoon sambal
4 tablespoons Dijon mustard, divided
1 1/2 pounds ground turkey
1 pound ground pork
2 large onions, cut into 1/4-inch dice
2 tablespoons minced garlic
2 tablespoons Wanjashan organic soy sauce
2 eggs, lightly beaten
1/4 cup Wanjashan organic Worcestershire sauce
1 cup panko
Kosher salt and freshly ground black pepper to taste
Canola oil/cooking spray

Directions
Preheat the oven to 350°F. Oil a 1 1/2-quart loaf pan and line the bottom with parchment paper or use a meatloaf pan.

In a small bowl, combine 2 tablespoons Dijon and 1 tablespoon of sambal and set aside.

In a large nonreactive bowl, combine the ground turkey and pork. Add the onions, garlic, the remaining 1/4 cup of sambal, soy sauce, eggs, Worcestershire sauce and panko. Season with salt and pepper and, using your hand, mix well.

Fill the pan with the mixture, and bake until cooked through, about 1hour and 15 minutes.

Unmold, slice, and serve with the sambal mixture on the side as a condiment.

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Chef Ming Tsai is a local restaurateur and host of Simply Ming.

Salmon Burgers
By Annie Copps

Wed, 15 Dec 2010 12:17 PM +0000

Don't get me wrong, I enjoy a sweet juicy burger along with some crispy fries as much as the next person, but how about a healthy and tasty twist on tradition?

The health benefits of salmon and their super hero omega-3 fatty acids are getting a lot of attention and for good reason. If you are hankering for a new way to enjoy salmon, how about disguised as a burger?

Start by finely chopping one pound of salmon. With a fork or clean hands, mix in chopped scallions, mustard, some Worcestershire sauce, and some lemon juice for some brightness and a dash of Tabsaco for some heat. Knead in bread crumbs and form into patties. Pop them in the fridge for a bit to help them set-up, then pan-fry them in a drizzle of olive oil. Top with lettuce if you like and you've got a great twist on a classic.

Yield: 6 to 8 servings

Ingredients
1 pound salmon, skinned
4 scallions, chopped
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
3 tablespoons mayonnaise
1/2 teaspoon Tabasco sauce (optional)
1/3 cup bread crumbs
2 tablespoons olive oil
4 hamburger buns
lettuce
tartar sauce (or ranch dressing)

Directions
Into a large bowl, finely chop/shred salmon. With your hands or a large fork, mix in scallions, mustard, Worcestershire sauce, lemon juice, mayonnaise, Tabasco (if using), and bread crumbs.

Form into 4 patties, wrap tightly in plastic wrap, and chill for at least 1 hour (and up to 6).

When ready to cook, let patties rest out of the fridge 20 minutes. Heat a medium pan over medium high heat. Add olive oil for and cook patties about 3 minutes per side.

Burgers should be cooked through and crispy on the outside.

Toast hamburger buns, then top each with lettuce, salmon burgers, and dressing.

Shucked Oysters With Two Sauces By Annie Copps

Tue, 07 Dec 2010 18:00 PM +0000

Few ingredients express their hometown quite like an oyster. And the majority of oysters growing in New England are all the same species: Crassostrea virginica.

The size, shape, flavor, and texture of an oyster are not from the type of oyster they are, but rather where they come from—the salinity of the water, the temperature of the water, what the oysters feed on, and the force of the tides and speed of the currents—that's what makes an oyster from a coastal island in Maine taste completely different from the same species grown in Duxbury or Cotuit or Wellfleet. Just a squeeze of lemon or dab of cocktail sauce does a raw oyster well, but I hope you'll try these sauces to enhance their briny attributes.

A classic mignonette sauce is a simple combination of finely chopped shallots, vinegar and cracked pepper, while a remoulade involves a bit of mayonnaise mixed with a salty combo of chopped cornichons and capers and fresh herbs—either way, get yourself to a freshly shucked New England oyster.

Mignonette Sauce
1/4 cup finely chopped shallots
1 cup red wine vinegar
2 teaspoons freshly ground white or black pepper

Directions
In a small bowl combine ingredients. Refrigerate one hour before serving.

Remoulade Sauce
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1 teaspoon anchovy paste
1/4 cup chopped cornichon pickles
1 tablespoon capers, rinsed
1/4 cup minced fresh parsley
1/4 cup fresh chervil

Directions
In a small bowl combine ingredients. Refrigerate one hour before serving.

___________________________________________________________
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.

Creamy Garlic Sauce By Lidia Bastianich

Mon, 29 Nov 2010 15:13 PM +0000

Creamy garlic sauce makes a perfect complement to asparagus, leeks, and spinach. This simple reduction of garlic in a pan of milk creates a sauce that is surprisingly mild but unmistakenly garlic. Spoon over your favorite steamed vegetables, chicken, or fish.

Ingredients
2 heads of garlic
Pint of milk
4 bay leaves
1 tablespoon olive oil
Kosher salt to taste

Directions
Pour a pint of milk into a 2-quart sauce pan.

Add two heads of peeled garlic cloves, four bay leaves, and a pinch of salt.

Bring it all to boil.

Then cook slowly for 30 minutes gradually reducing the contents of the pot to one cup.

Then pour and scrape everything into a wire sieve. Set over a bowl.

Remove the bay leaves and press and scrape the soft garlic making sure you get every bit of the creamy puree into the bowl.

Whisk the sauce until smooth and then whisk in one tablespoon of olive oil and a pinch of salt to taste.

Bacon-Pineapple Fried Orzo
By Ming Tsai

Mon, 29 Nov 2010 07:34 AM +0000

Ingredients
5 slices of bacon
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup sliced scallions, some greens reserved for garnish
1 cup 1/4-inch dice pineapple
5 cups cooked orzo
3 tablespoons Wanjashan organic ponzu
Kosher salt and freshly ground black pepper to taste
Canola oil

Directions
In large saute pan or wok over medium-high heat, cook bacon until crisp and remove to a paper towel-lined plate. When cooled, crumble. Drain bacon fat, wipe pan clean and lightly coat with canola oil. Over medium heat, saute garlic, ginger, scallions and pineapple. Add orzo, ponzu and crumbled bacon. Toss to combine and heat through. Check flavoring and season. Serve family style, garnished with scallion greens.

Tomato Carpaccio with Soy-Vinegar Syrup

Mon, 15 Nov 2010 15:33 PM +0000

Whip up this impressive dish in a matter of minutes: Tomato Carpaccio with Soy-Vinegar Syrup will make an elegant appetizer for your next dinner party with almost no work at all.

Ingredients
3-4 large, ripe heirloom tomatoes of different sorts if possible, thinly sliced
1 cup balsamic vinegar
1/2 cup naturally brewed soy sauce
1/4 cup brown sugar
Freshly ground black pepper
Sea Salt

Directions
Lay out tomato slices randomly on four plates or one platter. In a stainless steel saucepan over medium-high heat, combine vinegar, naturally brewed soy sauce and sugar.

Bring to a simmer and reduce by 50%.

Test by drawing line of syrup on a cold plate to see if the line will hold.

Transfer to a cool, heat-proof container and let cool in fridge. Season tomatoes with sea salt, ground pepper and syrup.

Serve.

Shrimp Scampi By Ming Tsai

Mon, 08 Nov 2010 08:18 AM +0000

If you think about the term "shrimp scampi," you may assume that "scampi" is the technique by which shrimp is prepared, but in actuality scampi is plural for scampo, the term for shrimp in Italian. In this recipe I give you my shrimp scampi, or shrimp-shrimp, with an east-west twist.

Ingredients
1 pound pappardelle
1 tablespoon minced lemongrass (white part only)
4 shallots, sliced
1 tablespoon minced garlic
12 large shrimp, U-15, peeled, deveined
Juice of 3 lemons
1/4 cup fish sauce
2 tablespoons butter
Canola or grapeseed oil for cooking
Kosher salt and freshly ground black pepper to taste

Directions
Fill a stockpot 1/3 full with water and bring to a boil over high heat. When boiling, add salt. Add pappardelle and cook until al dente.

Drain pappardelle and set aside. In same stockpot over medium heat, coat lightly with oil and sautê the lemongrass, shallots and garlic for 1 minute, then season.

Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss to combine. Check for flavor and season, if necessary. Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss Add butter, toss to melt, taste and serve.

Teriyaki Shrimp Alfredo
By Ming Tsai

Mon, 01 Nov 2010 18:02 PM +0000

Today's dish takes Teriyaki from the east and cream from the west and combines them to make my yummy Teriyaki Shrimp Alfredo.

Ingredients
1 pound medium sized shrimp, peel, cleaned
1 cup Wanjashan organic teriyaki sauce
2 large shallots, sliced
1 tablespoon minced garlic
1 cup cream
1 cup edamames
Juice and zest of 1 lemon
Grated Reggiano
Pinch of white pepper
1/2 pound blanched whole wheat fettucine or linguine
Extra virgin olive oil for cooking

Directions
Marinate the shrimp in teriyaki sauce for 2-3 minutes, drain.

In a saute pan on medium heat coated lightly with extra virgin olive oil, saute shallots, garlic and edamames until aromatic and slightly softened. Add shrimp and sear until just cooked.

Add lemon zest and juice and cream and bring to a simmer, then add desired amount of cheese, white pepper and pasta. Toss well until heated through.

Check for seasoning and serve.

Braised Leeks
By Annie Copps

Wed, 27 Oct 2010 14:35 PM +0000

Braising is an easy way to soften up and draw a lot of flavor out of an ingredient. Usually we think of tough cuts of meat such as shoulders or shanks for braising, but how about some vegetables?

I am drawn to leeks, their mellow onion flavor is seductive and slow cooking them through braising coaxes out all the sweet beauty. This recipe goes well with roasted meats or a pasta dish.

Yield: 6 servings

Ingredients
12 medium leeks, trimmed and rinsed well
2 cups low-sodium chicken stock
1 cup white wine
3 tablespoons unsalted butter, cut into small pieces
Kosher or sea salt
Freshly ground white pepper
1/2 cup grated parmesan cheese
1/2 cup panko breadcrumb

Directions
Clean the leeks well, like all vegetables, they grow in soil, but leeks just don’t like to let go of their dirty beds. And one small grain of dirt will feel like a boulder in your mouth if you don’t get rid of it. Discard roots and all but 2 inches of the green part; then arrange the leeks in a single layer. Dot with some butter, add some chicken stock and cover tightly with foil. Add some parmesan and bread crumbs at the end.

Heat oven to 400°.

In a medium-size casserole, arrange leeks in one layer. Pour stock and wine over top. Scatter pats of butter over the leeks and season with salt and pepper.

Seal with foil and bake 30 minutes. Remove foil. Return to oven for 10 minutes longer.

In a small bowl, combine parmesan and breadcrumbs. Scatter over top of leeks and bake 5 to 8 minutes, or until well-browned.

Spinach Salad with Warm Cranberry Vinaigrette
By Annie Copps

Tue, 12 Oct 2010 11:30 AM +0000

Don't tell anyone, but I am not the biggest fan of cranberries. I know they are one of our regions great ingredients and I have been slowly working my way to a closer relationship with them. Here's a riff on a warm spinach salad that gets a nice burst of flavor from you guessed it—cranberries.

The salad is a simple mix of baby spinach with sliced red onions, pumpkin seeds and dried cranberries with a sweet and tart dressing that repeats the cranberry theme with some cranberry juice. What makes this delicious and inviting, is that the pumpkin seeds get fragrant and crunchy from a quick pan toasting, the onions are slowly cooked so they get sweet and unctuous, then the vinaigrette ingredients get added and heat through just enough to wilt some of the spinach leaves—but not all of them for a lovely texture and terrific flavor—now those are cranberries I can eat.

Total time: 25 minutes
Active time: 20 minutes
Yield: 4 servings

Ingredients
½ cup shelled pumpkin seeds
2 tablespoons olive oil
1 red onion, sliced into rings
salt and pepper to taste
½ cup dried cranberries
1 ( 6- ounce) bag baby spinach, washed and dried
Cranberry Vinaigrette

Directions
Toast pumpkin seeds in a heavy-bottomed skillet over low heat, shaking occasionally, about 5-6 minutes. Remove from skillet and reserve.

Heat olive oil in skillet over medium heat. Cook onion until soft and slightly caramelized, about 10 minutes. Season with salt and pepper to taste and remove from heat.

Make Warm Cranberry Vinaigrette (see below).

Gently reheat onions over low heat. Add vinaigrette and dried cranberries and heat gently until warm, 1-2 minutes.

Place spinach in a salad bowl, pour warmed cranberry over salad and toss lightly. Divide among 4 plates and sprinkle with pumpkin seeds. Serve immediately.

Cranberry Vinaigrette

Yield: about 1 cup

Ingredients
¼ cup red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon mustard powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 small garlic clove, minced
2 tablespoons cranberry juice (not cranberry-apple or other blends)
2 teaspoons honey
½ cup plus one tablespoon walnut oil

Directions
In a small bowl, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice and honey.

Add walnut oil in a slow stream, whisking constantly.

Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip
By Ming Tsai

Tue, 24 Aug 2010 22:24 PM +0000

If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. So today I'm combining those two east-west workhorses to flavor a straightforward recipe that produces either an impressive appetizer or entrée…my Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip.

Serves 4

Ingredients
1 cup panko
5 cloves garlic
1 cup packed parsley leaves
3 tablespoons extra virgin olive oil, plus extra for drizzling
8 colossal shrimp, butterflied
2 cups dashi
2 tablespoon fresh yuzu juice
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste

Directions
Turn on broiler and place heat-proof plates under broiler to pre-heat. In a mini food processor fitted with blade, buzz the panko, garlic and parsley with pinch of salt and drizzle in extra virgin olive oil. Pack the shrimp with the mixture.

Remove hot plates from broiler and drizzle extra virgin olive oil on plate. Top with shrimp and broil until done, about 6-8 minutes.

Meanwhile, in a small bowl combine dashi, yuzu and naturally brewed soy sauce; taste and season, if necessary. Serve broiled shrimp with side of dashi dipping sauce.

Drink pairings
Remy Pannier Sancerre —Sancerre, Loire Valley, France Taste: Fresh, dry fruit and well-balanced with a long finish. Aroma: Grapefruit and gooseberries —100% Sauvignon Blanc —Serve chilled; Pairs well with seafood, shellfish and goat cheese.

__________________________________________________________

Ming Tsai is the host and executive producer of public television series Simply Ming.

Black Pepper Teriyaki Chicken and Pineapple
By Ming Tsai

Tue, 24 Aug 2010 21:44 PM +0000

I used to make my own soy syrup, but it was very delicate and had a tendency to break like an aioli. But one day my Indonesian sous chef Budi introduced me to Kechap Manis, a great sweet soy syrup from his country. I said, "Wow, Budi, you just saved me a lot of steps!" And now I use Kechap Manis all the time as a base for glazes and sauces... like my Black Pepper-Teriyaki Chicken and Pineapple Satays, a terrific grilled appetizer you can serve any time you're looking for tasty finger food. Serves 4 as an appetizer

Ingredients
3 boneless, skinless chicken breasts, cut into 1-inch cubes
1 small pineapple, cut into 1-inch cubes
2/3 cup kechap manis
2 oranges, zested and juiced, minced zest for garnish
1 tablespoon minced ginger
1 tablespoon coarse ground black pepper
1 bunch scallions sliced thinly, separate white and green
Bamboo skewers, soaked in water for at least 1 hour
Kosher salt and freshly ground black pepper to taste
Cooking spray

Directions
Assemble satays by alternating chicken and pineapple. In a large bowl, combine kechap manis, orange juice, ginger, black pepper and scallion whites. Add satays and marinate for 15 minutes.

Prepare a hot grill, sprayed slick. Remove satays from marinade, reserving marinade. Grill satays until chicken is cooked through, about 3-4 minutes per side.

Meanwhile, boil marinade for a dipping sauce and use some of it to brush onto satays while cooking.

Serve in bamboo satay plate with dipping sauce garnished with scallion greens.

Garnish satays with orange zest and scallion greens.

__________________________________________________________

Ming Tsai is the host and executive producer of public television series Simply Ming.

Pan-Seared Striped Bass with Tomato Vinaigrette
By Annie Copps

Tue, 24 Aug 2010 14:30 PM +0000

We tend to think of seasonal ingredients as the good stuff that we patiently wait for all year as it slowly rises from the soil and that is certainly true, but a summer staple I look forward to all year comes from the ocean—I’m talking about striped bass.

Yield: 4 servings

Bluefish, also abundant in Martha's Vineyard waters, works well in this dish, too.

Ingredients
1 cup pesto
1-1/2 cups plain breadcrumbs
4 tablespoons vegetable oil, divided
4 8-ounce fillets striped bass or bluefish, skin on

Directions
Place pesto and breadcrumbs into two separate shallow dishes. Divide vegetable oil into two medium-size frying pans over medium-high heat. Press each portion of fish, skin side up, into pesto and then into breadcrumbs. Place fish, crumb side down, into the hot oiled frying pans and sear 3 minutes.

Turn fish and cook 4 to 5 minutes. Arrange on serving plates and top with Tomato Vinaigrette.

Tomato Vinaigrette
4 medium tomatoes, cut into half-inch chunks
1 small red onion, diced
3 scallions, finely sliced
6 fresh basil leaves, cut into thin strips
1/2 cup white balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
Combine all recipe ingredients in a non-aluminum bowl and let stand, covered, at room temperature 30 minutes.

Adapted from Doug Hewson, Mediterranean Restaurant, Matha's Vineyard, MA ___________________________________________________________
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.

Basic Vinaigrette
By Annie Copps

Tue, 24 Aug 2010 13:12 PM +0000

A basic vinaigrette is a whipped concoction of vinegar and oil. When done well, the vinaigrette lightly coats fresh garden greens and nudges them towards greatness. While this recipe is very easy, it is important to get it right so that you don't end up with a glunky sauce over your delicate lettuces!

You're going for a balanced seasoning to enhance the flavors. This dressing is best used shortly after mixing, but if it sits a day or two (covered and refrigerated), add a few teaspoons of vinegar to brighten the flavors again.

Yield: about 2 cups

Ingredients
½ cup red wine vinegar
1 teaspoon Dijon mustard, smooth or grainy
1 small shallot, minced
1 ½ cups extra virgin olive oil
Kosher or sea salt and freshly ground black pepper to taste

Directions
In a medium mixing bowl, whisk together vinegar, mustard, and shallot.

While vigorously whisking, pour 2 to 3 tablespoons of oil into the mix and whisk until well incorporated. Continue whisking.

In a thin, steady stream whisk in the remaining oil. Season with salt and pepper.

(Courtesy: Yankee Magazine)

___________________________________________________________
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. 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.

Scallion Pancakes with Dipping Sauce
By Ming Tsai

Tue, 10 Aug 2010 15:59 PM +0000

Makes 4 pancakes

Pot stickers, scallion cakes, dim sum… they all have one thing in common, the simplest dough in the universe: hot water dough. Add the great French ingredient, shallots, and you’ve got a combination that can morph into anything.

Hot Water Dough Ingredients
2 cups (16 ounces) all-purpose flour
8 ounces hot water

Directions
In a standing mixer fitted with a dough hook, gradually add water to flour. Once dough forms a ball and all the dry ingredients are incorporated, remove from mixer. Dough should not be sticky. If it is, add more flour, tablespoon by tablespoon. Very lightly flour a flat surface and bring dough together into a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48 hours.

Scallion Pancake Ingredients
1 tablespoon sambal
1/4 cup rice wine vinegar
1/4 cup naturally brewed soy sauce
1 tablespoon Asian sesame oil
3 tablespoons extra-virgin olive oil
1 pound Hot Water Dough
2 cups scallions, white and green parts, cut diagonally, 1/16 inches thick
Kosher salt and freshly ground black pepper to taste
1 tablespoon grapeseed or canola oil

Directions
1. To make the dipping sauce, combine the sambal, vinegar, and soy sauce in a small bowl and mix. Set aside.

2. In a small bowl combine the sesame and olive oils and set aside.

3. Flour a work surface and on it roll the dough into a rectangle 1/8 inch thick. Brush the dough with the oil mixture, sprinkle with the scallions, and season with salt and pepper.

4. Starting with one long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut the log into 4 equal pieces.

5. Roll 1 piece with your palms to make a skinnier log about 12 inches in diameter. Twist each end of the log in opposite directions 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4 inch thick. Repeat with the remaining dough to make 3 more pancakes.

6. Heat a large nonstick sauté pan over medium heat. Add the grapeseed oil and swirl to coat the pan. Depending on the pan’s size, add 1 to 2 pancakes and cook until brown and crispy on both sides, turning once, 2 to 3 minutes per side. Cook the remaining pancakes. Slice each pancake into 4 wedges.

Variation
For a savory pancake addition, mix 2 cups of finely chopped raw shrimp in a bowl with the scallions. Sprinkle the dough evenly with the mixture, and proceed with the recipe, frying the pancakes 3 to 4 minutes per side.

________________________________________________________________

Chef Ming Tsai is a local restaurateur and host of Simply Ming.

Pesto Alla Anna
By Lidia Bastianich

Mon, 09 Aug 2010 14:58 PM +0000

You're hungry! You just don’t feel like cooking — but you love pasta, right? Although the pasta in this recipe does have to be cooked, the pesto sauce does not!

Most of you know the traditional basil pesto: a paste of basil leaves, extra virgin olive oil, pine nuts, salt, and garlic. Make it in the blender, and voilà! The pesto is ready! But don’t stop there. That’s not enough. Let me give you another one of my favorites — pesto alla anna — which I recently learned about in Sicily and featured in my cookbook, Lidia’s Italy.

Ingredients
About ¾ pound sweet cherry tomatoes
12 fresh basil leaves
2 plump peeled garlic cloves
1/3 cup of whole toasted almonds
A pinch of salt
A pinch of peperoncino
Half a cup or more of extra virgin oil

Directions
In a blender, drop in all ingredients.
Blend until it’s nice and smooth.
Toss this fresh and delicious pesto with cooked and drained spaghetti.
While still hot, add some pasta cooking water if it’s too dry and finish with grated cheese.

Buon appetito!
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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 WGBH 44.

Asian BBQ Chicken Wings
By Ming Tsai

Mon, 09 Aug 2010 14:43 PM +0000

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.

Serves 4

Ingredients
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
Canola oil
Kosher salt and freshly ground black pepper to taste
Jicama sticks, for serving

Directions
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.

Drink pairing
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.

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