WGBH - Vegetarian RSS

Roasted Potato Salad with Bell Peppers

Fri, 13 Apr 2012 14:29 PM +0000

Serves six

Ingredients.

1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
1 recipe Simple Roasted Potatoes
3 Tbs. red-wine vinegar

Directions:

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

Nutrition information (per serving):

Size : based on six servings; Calories (kcal): 290; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 12; Carbohydrates (g): 32; Polyunsaturated Fat (g): 2; Sodium (mg): 340; Cholesterol (mg): 0; Fiber (g): 4;

Susie Middleton is editor at large for Fine Cooking magazine.

Slow Foods in Twenty Minutes

Thu, 29 Mar 2012 17:06 PM +0000

March 29, 2012

One of Ana Sortun's new Chef Sets /Brand New Partners

BOSTON — What if all the taste and nutrition of a pound of fresh carrots could be in a 3oz packet in your cabinet? What if you could have all the subtlety and richness of “slow foods” in a jiff – five nights a week? Two prominent area chefs – Barbara Lynch and Ana Sortun – are stepping out of the kitchen trying to change the way we eat.

Ana Sortun, chef and owner of Oleana and Sofra, has created a meal system called Chef Set. It requires you to "chop three fresh ingredients" and combine them with her pre-packaged herbs and grains for a meal in minutes.

Barbara Lynch is chef and owner of six Boston restaurants, including No. 9 Park, the Butcher Shop, and Menton. Her new startup product, BLinc, consists of dehydradted, vegan foods dehydrated and packaged, without additives, for the cook in a hurry to open and add to soup stock or toss with vinegar for an easy salad.

Both women were inspired to work with nutritionists and find solutions that meet their own standards for packaged food--taste, quality and low-calorie.

Lynch insists it couldn't be easier to have eggplant for dinner with her new system. Hardly any skill is required, but she warns, "If you don't know how to boil water, don't buy it!"

Twice-Baked Potatoes With Fresh Horseradish

Thu, 15 Dec 2011 15:59 PM +0000

Everyone loves twice-baked potatoes, but in this recipe, we boost their rich, cheesy flavor with punchy, spicy fresh horseradish. It’s the ultimate steakhouse side dish, made right in your own kitchen!

Serves: 4

Ingredients

4 medium russet potatoes (about 7 oz. each), scrubbed and dried
5 Tbs. unsalted butter, softened
1/2 cup plus 2 Tbs. finely grated Pecorino Romano (3/4 oz.)
1/2 cup sour cream, at room temperature
1/4 cup half-and-half, at room temperature
2 Tbs. plus 2 tsp. finely grated fresh horseradish
1 Tbs. thinly sliced chives; more for garnish
Kosher salt and freshly ground black pepper

Directions
Position a rack in the center of the oven and heat the oven to 400°F.

Prick the potatoes a few times with a fork. Put the potatoes directly on the oven rack and bake until tender when pierced with a skewer, 50 to 60 minutes.

While the potatoes are still hot, hold each one with a clean dishtowel and cut off about one-quarter lengthwise. With a spoon, scoop the potato flesh out into a medium bowl, leaving enough on the skins that they hold their shape. Add 4 Tbs. of the butter to the potato flesh, and with a potato masher, work the potatoes until lightly mashed but not completely smooth. Stir in 1/2 cup of the pecorino, the sour cream, half-and-half, 2 Tbs. of the horseradish, the chives, 1 tsp. salt, and a few grinds of pepper and mix until combined. Mound the filling into the potatoes. Cut the remaining 1 Tbs. butter into 4 pieces and top each potato with a pat of butter. Transfer to a small rimmed baking sheet or baking dish. (The potatoes may be prepared to this point up to 6 hours ahead; cover and refrigerate. Add 5 to 10 minutes to the baking time.)

In a small bowl, thoroughly mix the remaining 2 Tbs. pecorino and 2 tsp. horseradish with your fingers. Sprinkle over the potatoes. Bake until the potatoes are heated through and the tops are golden-brown, about 20 minutes. Sprinkle with chives.

Nutrition information (per serving):
Calories (kcal): 400; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 16; Protein (g): 8; Monounsaturated Fat (g): 5; Carbohydrates (g): 37; Polyunsaturated Fat (g): 1; Sodium (mg): 550; Cholesterol (mg): 70; Fiber (g): 4; ;

Susie Middleton is editor at large for Fine Cooking magazine.

Wilted Greens With Caramelized Red Onion And Toasted Walnuts

Fri, 10 Jun 2011 07:15 AM +0000

Many greens will work wonderfully in this dish – try chard, kale, collards or spinach (though the latter will cook down much more quickly). I add caramelized red onions (yellow or white will work fine, too) to add a touch of sweetness.

Pasta E Fagioli By Annie Copps

Tue, 19 Apr 2011 16:37 PM +0000

When the stars make you drool, just like a pasta fazool, that's amore… Or so the big Dean Martin song goes. Once you try this recipe for pasta e fagioli, a hearty and delicious soup made from pasta and beans, I think you'll find some love in a bowl.

This take on the classic soup comes from by dear friend Anthony Giglio, who is a bit of a renaissance man with an encyclopedic knowledge of wine, story telling abilities of a bard, and the generosity of a saint. His recipe comes from his Neapolitan grandmothers who made this cucina povera staple when cranberry beans were fresh in the markets, or for Friday suppers that weren't during meatless Lent.

Yield: 8 servings

Ingredients
1/2 cup extra virgin olive oil, plus extra for drizzling
1/2 medium red onion, diced
1 carrot, diced
1 rib celery, diced
4 pork spare ribs
1 cup crushed plum tomatoes (peeled and seeded)
2 8-oz cans cranberry or red kidney beans, drained and rinsed
4 cups beef broth (low sodium)
kosher or sea salt and freshly ground black pepper
1/2 pound tubettini or small shells pasta
1 tablespoon unsalted butter
2 tablespoons grated Parmigiano Reggiano cheese, plus extra for garnish
Garnish

Directions
In a large soup or sauce pot over medium high heat, saute onion in olive oil until golden, then add carrot and celery, stirring to coat well. Cook 2 to 3 minutes.

Push vegetables to the edges of the pan and add pork chops, browning them gently on all sides, about 10 minutes. Add tomatoes and stir well, scraping up any stuck bits from the bottom of the pan.

Bring to boil, then lower heat to simmer and cook for 20 minutes. Add beans, stir well, and cook for 5 minutes. Add broth, bring to gentle simmer for 5 minutes.

Remove meat from bones, roughly chop, and return to soup.

Scoop out half the beans and pass through food mill over the pot, or pulse in blender and return to pot. Season with salt and pepper.

Before adding pasta to soup, make sure soup is liquid enough to handle the pasta (if somewhat thick, add a half cup of water, bring to boil), then add pasta and stir frequently to prevent sticking. (Soup will thicken as pasta absorbs the liquid). Remove from heat just before pasta is cooked through, al dente—about 6 minutes.

Add butter and cheese and stir well. Ladle soup in to warmed soup bowls and let rest at least five minutes; it will thicken more as it cools.

Swirl olive oil in a circle over each bowl and served with a pepper mill and bowl of cheese to pass at the table.
___________________________________________________________
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.

Maha's Lentil Soup By Annie Copps

Mon, 28 Mar 2011 12:22 PM +0000

My sister-in-law is a great cook and from a family of great cooks including her mother, three sisters, and sister-in-law. Every meal she has ever prepared for me, mostly traditional foods from her native Syria, is a feast for the senses—she is an instinctive cook and an artist by training and my personal favorite, her lentil soup is my favorite.

Yield: 8 servings

Ingredients
4 medium onions, finely chopped
½ cup olive oil
4 carrots, peeled and finely chopped
6 to 8 cloves garlic, minced
2 tablespoons dry coriander
1 pound dry lentils, rinsed and picked through
2 to 3 tablespoons cumin
Kosher or sea salt
1 bunch Swiss chard, stems removed and cut into 2-inch pieces
1 tablespoon flour
1 tablespoon olive oil
¼ pound vermicelli or angel hair pasta, broken into 1-inch pieces
2 fresh lemons
Serve with fried pita chips or unseasoned croutons

Directions
This is a traditional soup from Syria and Lebanon adas hisem (which translates to "unripe grapes/lentils") it is both vegetarian and vegan, and surprisingly hearty. Start with lots of chopped onions in a healthy amount of olive oil. Then add carrots and lots of garlic. Once the vegetables are softened, stir in some fragrant dried coriander and bright and lemony cumin, as well as dried lentils and enough water to cover the mix by a few inches. Once the lentils have cooked, add a bunch of Swiss chard and toasted vermicelli noodles that have been broken into bits—they cook up and add a creamy flavor and texture. Ladle into serving bowls and give the soup a healthy squeeze of lemon and you are good to GO.

In a large soup pot over medium high heat, saute onions until translucent.

Add garlic and carrots and cook 2 to 3 minutes.

Add coriander, stir well to coat the vegetables, and cook about 2 minutes or until very fragrant.

Add lentils and stir well to coat.

Add enough water to cover the ingredients by 3 inches (about 8 cups). Stir in cumin.

Cook about 30 minutes or until lentils are al dente (softened, but not completely cooked).

Season with salt (about 1 tablespoon).

Add Swiss chard and cook about 10 minutes.

Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.

In a saute pan over medium high heat, saute pasta until lightly browned, about 2 minutes. Add pasta to soup mixture and cook about 8 minutes more. Ladle into soup bowls and squeeze about 1 tablespoon of lemon juice over the top.

(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.

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.

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

Asian Ratatouille with Couscous By Ming Tsai

Tue, 07 Dec 2010 13:24 PM +0000

Hopefully you've already seen Ratatouille, a fantastic movie that my kids love. Ratatouille is a traditional country dish made of healthy vegetables that originated in Nice, France. Here's an Eastern spin on this French classic.

Ingredients
2 tablespoons extra virgin olive oil plus more for drizzling
1 small red onion, 1/4-inch dice
1 Japanese eggplant, 1/2- inch dice, skin on
1 red bell pepper, 1/2-inch dice
1 large heirloom tomato, 1/2-inch dice
2 cups (12 ounces) whole wheat instant couscous
2 tablespoon Wanjashan wheat-free organic tamari
3 cups water, boiling
12-15 Thai basil leaves, ripped
Kosher salt and freshly ground black pepper to taste

Directions
In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oil add onion and eggplant and season and cook until soft, about 3 minutes.

Add bell peppers and saute until slightly softened, then add tomato, stir and season.

Meanwhile, make couscous: in a large, heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly.

Allow to steam until couscous is tender, about 5-7 minutes. Fluff couscous with the back of a fork and stir in Thai basil ribbons.

Check flavor and season if necessary. To serve, using a ring mold or similar, plate couscous in mold on plate and layer ratatouille on top.

Unmold and drizzle with more extra virgin olive oil and garnish with Thai basil sprig, if desired.

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

Bored with Beans?
By Lidia Bastianich

Tue, 02 Nov 2010 17:41 PM +0000

Getting bored with your green beans? Add some creamy Gorgonzola cheese to add a gorgeous complexity.

Let's face it, green beans are delicious, but they can get boring. So let's give them some new life by melting a little Gorgonzola into the beans for a spicy appetizer or a side dish that goes perfectly with grilled or sauteed meats.

Ingredients
Green beans
1/4 cup olive oil
Gorgonzola cheese
Garlic
Kosher salt

Directions
First, simply rinse and dry the beans and trim off both ends.

Set a large skillet over medium heat.

Pour in 1/4 cup olive oil and toss in 5-6 mashed garlic cloves.

Cook for about 4 minutes, or until the garlic is lightly colored.

Add the beans to the skillet, shake a few times, pour in a 1/4 cup of water and cover.

Lower the heat, cook for 15 minutes until the beans are tender to the bite and lightly caramelized.

When they are done, salt lightly.

Raise the heat and drop bits of crumbled Gorgonzola into the beans and cook with no cover until the cheese melts. It will take just over a minute.

When the cheese has melted and coated the beans, but before it coats the bottom of the pan, remove beans and cheese fromthe pan and place on a plate and serve immediately.

Spring-dug Parsnips with Seared Sea Scallops
Annie Copps

Tue, 10 Aug 2010 16:26 PM +0000

Here's a recipe for you when you are craving spring. It comes from my friend and celebrity chef Michel Nischan, who is a big advocate for healthy eating. For him, this time of year means spring-dug parsnips. The sweet root benefits from blanching and then roasting to bring out its over-wintered sweetness — and when it’s pureed, its texture is similar to very smooth apple butter.

Ingredients
1 large or two medium spring-dug parsnips, peeled (about 10 ounces)
Zest of 1 lemon
1 tablespoon fresh lemon juice, about ½ lemon’s worth
1 to 2 tablespoons extra-virgin olive oil
2 packed tablespoons freshly chopped chervil
Kosher or sea salt
Freshly ground black pepper
2 tablespoons grapeseed oil
12 large dry sea scallops (about ¾ pound)
6 generous sprigs fresh chervil

Directions
Heat oven to 375 degrees.

In a large saucepan over medium heat, simmer parsnips in just enough water to cover; cook about 15 minutes. Let cool about 10 minutes. Remove parsnips from pan and discard all but ¼ cup of cooking liquid. Set aside. Slice parsnips into 1/2-inch-thick strips and lay on a lightly oiled, rimmed baking sheet. Bake 20 to 25 minutes, or until nicely browned; turn parsnips at least once for even browning.

Using a food processor, pulse together parsnips, lemon zest, and juice until parsnips break down. With the motor running, add reserved parsnip liquid 1 tablespoon at a time, until mixture resembles loose apple butter. Pulse in olive oil and chopped chervil. Season to taste with salt and pepper. Keep warm.

Heat a large, dry sauté pan over high heat. Brush each scallop on all sides with grapeseed oil and season with salt and pepper. Place scallops in hot pan and do not move them for 2 to 3 minutes, or until edges are well browned. Turn scallops over and cook for 1 to 2 minutes longer.

Place on a warm plate and let rest for 2 minutes—any juices that collect, stir into parsnip puree. Divide the parsnip puree onto 6 warmed appetizer plates. Set two scallops on top of parsnips and garnish with fresh chervil. Yield 6 servings

Adapted from Michel Nischan, The Dressing Room.

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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.

Sauteed Fiddlehead Ferns
By Annie Copps

Tue, 10 Aug 2010 16:19 PM +0000

This time of year is a transitional one for local ingredients, so we turned to Josh Ziskin, chef and owner of the Italian-inspired La Morra restaurant in Brookline. The end of winter through spring can be a challenging time to write a menu, so he sticks closely to what is locally available — and right now, that means fiddlehead ferns.

Total time: 30 minutes
Active time: 20 minutes

Ingredients
1 pound fiddlehead ferns, well rinsed and trimmed
3 tablespoons vegetable oil
4 shallots, thinly sliced
4 cloves garlic, minced
¼ cup white wine (optional)
1 tablespoon chopped fresh thyme (or the fresh herb of your choice: rosemary, basil, or oregano)
2 tablespoon unsalted butter
Kosher or sea salt

Directions
Bring a large sauce pot of generously salted water to boil. Blanch fiddleheads for 4 minutes; remove to ice water for 1 minute. Strain from water and dry well.

In a large saute pan over medium-high add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and saute for 2 minutes. Add wine (if using) and reduce until about 1 tablespoon of liquid remains. Add about 2 tablespoons of water and generously season with salt and pepper. Add thyme and butter and stir well.

Recipe courtesy of Josh Ziskin of La Morra.
__________________________________________________________
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.

Farro Salad By Annie Copps

Tue, 10 Aug 2010 16:13 PM +0000

The key to this hearty salad is the ancient Italian grain farro. You could substitute with brown rice, spelt, or even barley, but farro is pretty easy to find and it is more flavorful. Now that I know about it, I cook up a batch and add it to salads all the time.

Ingredients
3 cups cooked farro (substitute with barley or spelt)
4 to 5 sun- or oven-dried tomatoes, roughly chopped
1/3 cup crumbled feta cheese
6 to 8 basil leaves, roughly chopped
2 to 3 scallions, finely chopped
1/4 cup olive oil
1 tablespoon red-wine or balsamic vinegar

Directions
In a medium bowl or zip-top bag, combine ingredients until well mixed.

___________________________________________________________
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.

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!
___________________________________________________________
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.

Corn and Tomato Tart
By Annie Copps

Fri, 06 Aug 2010 16:05 PM +0000

I watch the fields grow all summer long, waiting for the first opportunity to get my hands on a couple ears of fresh corn. And what goes better with corn than its farm field cousin, tomatoes? One of the best places to get corn has to be Verrill Farm in Concord, MA and this corn and tomato tart recipe is their idea.

Total time: 60 minutes; active time: 30 minutes

Yield: 8 to 12 servings

Filling ingredients
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
5 ears corn, kernels cut off
kosher or sea salt
freshly ground black pepper
1/4 cup grated cheddar cheese
½ pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream
Baked pie crust (see recipe below)

Directions
Heat oven to 375°

In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn and cook about 8 minutes. Season to taste with salt and pepper.

Put half of corn mixture in pre-baked pie crust. Layer cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.

In a small bowl, whisk eggs, milk, and cream; pour egg mixture over tart.

Bake 30 minutes until tart is golden brown.

Piecrust recipe
This recipe is for a 9-by-10-inch pie pan (a tart pan may also be used)

Ingredients
3/4 cups flour
6 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons cold water

Directions
Heat oven to 375 degrees.

In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels.

Add water and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights.

Bake 15 minutes. Let crust cool and add filling.

___________________________________________________________
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.

Wok Stirred Maitakes with Blood Oranges
By Ming Tsai

Fri, 06 Aug 2010 15:03 PM +0000

One of the things I love best about cooking is beating the bushes for hidden treasures—ingredients that are unfamiliar or underutilized. Today I bring you two terrific ingredients that are now readily available in supermarkets across country, but you may not know how to use them: Maitake mushrooms and blood oranges. They go beautifully together in my Wok Stirred Maitakes with Blood Oranges- an all in one veggie dish you can use as an entr&3234;e or a side dish. Let’s get cooking.

Serves 4

Ingredients
1 tablespoon minced garlic
1 tablespoon minced ginger
1 large head of white Maitake mushroom, florets broken off and stem julienned
2 tablespoons oyster sauce (can be vegetarian oyster sauce too)
5 blood oranges, segmented, 2 zested first, juice from supreming reserved
Chopped chives for garnish
House rice for serving (white/brown combo)
Canola oil
Kosher salt and freshly ground black pepper to taste

Directions
In a wok over medium-high heat lightly coated with oil, add garlic and ginger and saute. Add maitake stems and saute, adding florets a few moments after. Add oyster sauce and saute until cooked down. Add zest and deglaze with juice and orange segments. Check for flavor and season, if necessary. Serve on steamed house rice and garnish with chopped chives.

Drink pairings
Mas de la Dame Rose du Mas 2007
—Provence, France

Taste: Subtle flavors of fresh berries and fennel with a flowery finish
Aroma: Fresh strawberries, peaches and roses

—Pairs nicely with barbecue, pesto pasta, salads, fish and grilled meat.
—50% Grenache, 30% Syrah, 20% Cinsault
—Certified organic (Agriculture Biologique) by Qualite France

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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.

Asian Pistou Dumplings in Lime Broth By Ming Tsai

Fri, 06 Aug 2010 14:58 PM +0000

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

Ingredients
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

Directions
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.

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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."