WGBH - Appetizers RSS

Lobster Nachos By Annie Copps

Mon, 11 Apr 2011 18:02 PM +0000

Yield: 2 dozen pieces

Nachos, made with lobster. What is this nonsense you say? C'mon, why not? I am not talking about corn chips smothered in oddly colored cheese at the baseball game (not that they don't have a spot in my culinary heart). I am talking about a slightly elevated hors d'oeuvre that you'll have trouble walking away from.

Instead of a salsa with all kinds of spices and gobs of other toppings, these nachos are quick and easy appetizer with just a few top notch ingredients that really sing. The delicious fun begins by mashing a ripe avocado and mixing in chopped cilantro and a bit of lime juice. Arrange corn chips onto a serving platter—if you can find blue corn chips, this will be even more beautiful. Spoon the avocado mixture on tip of the chips then dot the chips with chopped fresh lobster—you won't need much, about a quarter pound. Sprinkle the top with a bit more cilantro and your work is done—I say OLE to that.

Ingredients
1 large ripe avocado
1 ½ tablespoons fresh chopped cilantro, plus extra for garnish
1 tablespoon freshly squeezed lime juice
kosher or sea salt
freshly ground black pepper
4 ounces lobster meat, roughly chopped
8 ounces blue corn chips

Directions
In a small bowl, mash avocado; add cilantro and lime juice.

Season to taste with salt and pepper to taste.

Place 1 teaspoon avocado mixture onto individual corn chips, top with 1 teaspoon lobster and sprinkle with cilantro.

Serve immediately.

(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.

Braised Fennel and Leeks By Annie Copps

Tue, 22 Feb 2011 17:50 PM +0000

Typically it's a big, tough piece of meat that gets transformed by braising, but I found that when slowly cooked in a bit of wine and chicken stock, my two favorite root vegetables, fennel and leeks, turn luscious and silky. The fennel hangs on to a bit of its licorice-y-ness, while most of the onion taste of the leek converts into a vaguely sweet flavor.

Heat your oven to 400 degrees and get started with about 8 leeks. Like all vegetables, leeks come from the earth, but leeks don't like to let go of their dirty beds—be sure to wash them well, because one small grain of dirt will feel like a boulder in your mouth.

Arrange the leeks and thinly sliced fennel in a casserole dish and scatter butter over the top, then pour chicken stock and some wine into the pan. Cover with foil and cook about 40 minutes.

Remove the foil and scatter parmesan cheese and bread crumbs over the top and cook until the top is well browned. So good—the leeks and fennel are rich and creamy and the topping crunchy, a delicious and satisfying contrast of textures and flavors.

Yield: 6 servings

Ingredients
8 medium leeks, trimmed and rinsed well (discard roots and all but 2-inches of the green part—leeks should be 6 to 8 inches trimmed)
3 medium fennel bulbs, root removed and thinly sliced
2 cups low-sodium chicken stock
1 cup white wine
3 tablespoons unsalted butter, cut into small pieces
kosher salt
Freshly ground white pepper
½ cup grated parmesan cheese
½ cup panko bread crumbs

Directions
Heat oven to 400 degrees

In a medium casserole arrange leeks in one layer with sliced fennel on top.

Pour in stock and wine.

Scatter pats of butter over the top and season with salt and pepper.

Seal with foil and place in oven for 40 minutes. Remove foil. Return to oven for 10 minutes.

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

(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.

Parmesan Fricco Salad Baskets By Annie Copps

Tue, 22 Feb 2011 17:20 PM +0000

Okay, listen up… you want people to think you are a culinary genius? This super-simple, very beautiful, and delicious twist on salads will have everyone at the table asking, "how'd you do it?"

So the twist here is sort of a Willy Wonka bit of fun in that you can eat the salad bowl you put your greens into. The idea is a traditional Italian cheese preparation called fricco.

All you do is heat a non-stick frying pan and sprinkle cheese into a thin round and cook it for a few minutes—once it melts and begins to brown underneath remove it with a wide spatula and drape the soft cheese over a water glass or muffin tin and let it cool—there you go, you've got a crunchy cheese cup into which you can put just about any salad into.

Oh, and don't splurge on high quality Parmigiano Reggiano for this—bagged, pre-shredded parmesan works best. And like pancakes, you may struggle with the first one, but once you get the hang of it, this unique presentation will become part of your repertoire and I want full credit! Okay, it can be our secret.

Ingredients
8 ounces shredded parmesan cheese, plus extra for garnish
1 tablespoon balsamic vinegar or lemon juice
2 tablespoons extra virgin olive oil
8 ounces mesclun or baby greens
kosher or sea salt and freshly ground black pepper, to taste

Directions
Heat a 10 or 12-inch non-stick frying pan over medium-high heat. Sprinkle cheese into a thin, round (make the outer edge uneven, for a delicate edge) and cook 2 to 3 minutes, or until cheese begins to lightly brown underneath. Remove with a spatula and immediately drape over a water glass and carefully shape into a cup. Let cool.

In a medium bowl, whisk together vinegar and oil. Add greens and toss well to coat. Season with salt and pepper.

Place cheese basket on individual serving plates and fill with greens.

Sprinkle with reserved cheese.

(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.

Swordfish-Bacon Kebabs with Cilantro Gremolata
By Ming Tsai

Wed, 22 Dec 2010 12:09 PM +0000

Ingredients
1 cup chopped cilantro
3 lemons, zested and juiced
1 tablespoon minced garlic
2 stalks lemongrass, white part only, finely minced
1/2 cup extra virgin olive oil
12 slices of bacon
1 pint cherry tomatoes
1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
4-8 long satay skewers, soaked in water
Kosher salt and freshly ground black pepper to taste
Cooking spray

Directions
Prepare a hot grill, sprayed slick.

In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste.

Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube.

Weave the bacon in between the swordfish and tomato as you thread each onto the skewer.

Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes.

Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes.

Plate using a satay plate and serve with remaining gremolata in dipping bowl.

__________________________________________________________

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

Shrimp Filled Money Bags By Annie Copps

Thu, 02 Dec 2010 15:59 PM +0000

Sometimes called "beggars' purses," we prefer the optimistic "moneybags." I'm talking about a delicious take on Asian dumplings.

This is one of those recipes, that if you are making 20, you might as well make 200 and freeze the balance. They are bite-sized appetizers that are packed with gobs of Asian flavors, they are crunchy and fun—real crowd pleasers. They look exotic and fancy, but in fact, they are rather easy.

In the bowl of a food processor, add a pound of shrimp—I use shrimp in this recipe, but feel free to substitute with an equal amount of scallops, lobster meat, ground pork, or chicken whatever you like. Add fresh ginger, garlic, soy sauce, scallions, cilantro, and water chestnuts and pulse until combined—not too smooth, I prefer them to have a little texture.

Lay out squares of phyllo dough and spoon the mixture into the middle of each square. Then pull edges of phyllo to center and twist to seal. Brush with oil and bake about 15 minutes. Serve hot with a soy based dipping sauce and YOU are a super star.

Yield: 40 pieces
Prep time: 1 hour
Total time: 1 ½ hours

Ingredients
1 pound shrimp, uncooked, shelled, and deveined
2 tablespoons roughly chopped fresh ginger
2 garlic cloves, roughly chopped
1 tablespoon soy sauce
1 tablespoon cornstarch
3 scallions, finely chopped
2 tablespoons chopped fresh cilantro
8 water chestnuts, rinsed and finely chopped
20 sheets phyllo dough
1/4 cup vegetable oil
3 dozen fresh chives, blanched, at least 4 inches long

Directions
In a blender or food processor, pulse shrimp, ginger, and garlic together into a paste. Place in a medium bowl. Fold in soy sauce, cornstarch, scallions, cilantro, and water chestnuts.

Heat oven to 350 degrees. Cut phyllo sheets into 4-inch squares. Brush one square lightly with oil. Place a second square on top. (Keep the rest of the phyllo covered with a lightly dampened cloth until ready to use.) Spoon about 2 teaspoons of shrimp mixture into center. Gently pull edges of phyllo to center and twist to seal. Brush each "moneybag" with oil. Place on a parchment- or Silpat-lined baking sheet. Repeat with remaining filling and dough.

Bake 15 to 20 minutes. When cool enough to handle, tie a chive bow around each piece.

Serve hot, with dipping sauce.

___________________________________________________________
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.

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.

Spicy Crab Dip By Ming Tsai

Mon, 15 Nov 2010 15:02 PM +0000

With the chill in the air and football season upon us, I start to think about what snack you can serve that's not just your classic chicken wings. And believe it or not when I think of the New England Patriots, I also think of New England seafood and that's where crab comes into play.

Ingredients
1/2 cup crème fraiche
1 tablespoon sambal
1 tablespoon honey
Juice of 1 lemon
2 tablespoons chopped chives
1 pint fresh, picked crab (peekytoe works well)
1 large jicama, peeled and sliced into 1/4-inch planks, 1x4 inch
Kosher salt and freshly ground black pepper to taste

Directions
In the chilled bowl, combine everything except jicama, season with kosher salt and freshly ground black pepper to taste and mix well. Serve in bowl and surround with jicama planks.

Sake-Black Pepper Mussels With Granny Smith Apples
By Ming Tsai

Wed, 10 Nov 2010 14:25 PM +0000

Apples may seem like a funny match for mussels, but believe-you-me the tartness and sweetness of apples play beautifully against the natural brininess of the mussels and a little bit of sake adds yet another element that makes this dish delicious.

Ingredients
1 tablespoon minced garlic
3 large shallots, sliced
1 tablespoon coarsely ground black pepper
2 pounds PEI mussels, scrubbed, bearded
1 cup sake
1/4 cup ponzu
1 large green apple, peeled, julienned
2 tablespoons butter
Togarashi for garnish
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

Directions
In a wok over high heat coated lightly with oil, stir-fry garlic, shallots, and black pepper; add mussels and season. Deglaze with sake and cover to open mussels.

When mussels are starting to open, add ponzu, green apple and butter.

Cover for about 30 seconds to allow flavors to meld.

Serve in a large bowl and garnish with togarashi.

Harvard Beets
By Annie Copps

Mon, 08 Nov 2010 15:00 PM +0000

Some say this recipe is named for the great college, others say it gets the moniker from the town of Harvard, Massachusetts—either way this New England favorite brings sweet and sour together along with the deep and vivid purple that only comes from a beet.

Start with a double boiler—that's a pot of simmering water, with a larger pot nestled on the top—when you cook in the top pot you get a more even and gentle heat. You don't have to go out and spend your paycheck on a set—you can usually jury rig two pots together. So in that top pot, combine some sugar, salt, vinegar and a few cloves once the sauce becomes clear, add sliced beets and cook without boiling for 20 minutes. Fish out the cloves and stir in a wee bit of butter just before serving and you are good to G-O.

Yield: 6 to 8 servings

Ingredients
1/2 cup sugar
1/2 teaspoon salt
1/2 cup vinegar
1 tablespoon cornstarch
2 whole cloves
3 cups freshly cooked beets
2 tablespoons butter

Directions
In a double boiler over medium heat, combine sugar, salt, vinegar, corn starch, and cloves. Cook the sauce until it is clear. Slice the beets into ¼-inch rounds. Add the beets to the sauce and cook 20 minutes—do not boil. Remove cloves and add butter just before serving.

Potato Puffballs By Annie Copps

Wed, 27 Oct 2010 15:27 PM +0000

Potatoes are plentiful and I don't care what anyone from Idaho says… Maine potatoes are the best!

While working on our Yankee Magazine cookbook—The Best New England recipes, I came across this gem from 1937.

Boil 6 MAINE potatoes until tender. When they are cool enough to pick up, pass them through a ricer or food mill. Add some milk and parmesan cheese. Form them into ping pong sized balls and roll them in bread crumbs then bake 10 minutes. I dare you to eat just one of the browned and crisp wonders. Perfect on their own or next to a big, thick, juicy steak... either way, get yourself to some local Maine potatoes and try 'em.

Just try to eat one—we dare you.

Total time: 1 ½ hours (1 hour 15 minutes if pan-fried)
Prep time: 40 minutes

Yield: 6 dozen pieces

Ingredients
6 medium Russet potatoes (preferably Maine)
2 ½ tablespoons unsalted butter
1 cup hot whole milk
½ cup grated sharp cheese (or blue cheese)
Pinch kosher or sea salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
5 large eggs
4 cups unseasoned bread crumbs

Directions
Heat oven to 400 degrees.

Peel and cut potatoes into 2-inch chunks. Place in a pan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain well. When cool enough to handle, but still hot, pass through a potato ricer or food mill into a medium bowl. By hand, stir in 1 cup hot milk and grated cheese. Season with salt and pepper. Be careful not to over mix.

Beat eggs and place in a shallow dish or pie pan. Place bread crumbs in shallow pie dish. Generously oil a rimmed baking sheet. Form potato mixture into golf ball-sized rounds. Roll each in the eggs, then bread crumbs. Working quickly place on baking sheet 1 inch apart from each other.

Bake 10 minutes and flip, until well-browned and crisped. Season with salt. Serve hot.

Baked Goat Cheese with Pepper Jelly
By Annie Copps

Tue, 12 Oct 2010 15:08 PM +0000

It's happened to all of us: Unexpected guests. Whether it's an impromptu party or maybe you even forgot the date—switching gears at the last minute could put even the greatest of hosts into a state of confusion.

No worries. At least when it comes to the food. I always have a log of goat cheese in the freezer (it defrosts very quickly) and there are any number of things you can do with this versatile cheese—which, by the way, New England makes some of the best goat cheese in the nation.

Give a baguette or sliced Ciabatta loaf a good smear of the cheese, then spoon some pesto or chopped herbs (fresh or dry) on top plus a drizzle of olive oil, then throw it in the oven. Even better, add some pepper jelly.

We are quite fond of Westport Rivers Vineyard's Pinot Noir pepper jelly—but use your own or a good quality store bought version. Now go set the table—the guests will be arriving any minute!

Total time: 30 minutes
Prep time: 15 minutes

Yield: 4 servings

Ingredients
4 ounces creamy goat cheese, shaped into
4 equal patties, about 1/2 inch thick
4 slices ciabatta or other chewy Italian bread, lightly toasted
4 tablespoons pepper jelly

Directions
Heat oven to 375 degrees. Set goat cheese on toasted bread and bake until puffy and warmed all the way through, about 10 minutes. Remove from oven and allow to sit for a few minutes, then spoon pepper jelly over the top.

___________________________________________________________
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.

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.

Asparagus Hummus And Spiced Pita Chips By Annie Copps

Tue, 10 Aug 2010 16:23 PM +0000

It's spring, and that means asparagus season in Massachusetts — and nothing tastes better to me than asparagus hummus accompanied by fragrant, spiced pita chips.

Ingredients
2 cups fresh asparagus, cut into 1-inch pieces
1 15-1/2-ounce can chickpeas (garbanzo beans), drained and well rinsed
2 medium cloves garlic, minced
2 tablespoons tahini (sesame paste)
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Kosher or sea salt and freshly ground white pepper

Directions
Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to a boil. Add asparagus and return water to boil. Cook about 4 minutes or until asparagus is cooked through and bright green. Drain asparagus and refresh in ice-water bath. After 5 minutes, drain and set aside.

In a food processor, combine chickpeas, garlic, and tahini, and puree. Add zest, juice, and asparagus, and process until smooth. With machine running, pour in olive oil and process until well combined. Season with salt and pepper to taste. Serve with spiced pita chips.

(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.

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.

Easy Breadsticks
By Annie Copps

Fri, 06 Aug 2010 15:47 PM +0000

I love throwing dinner parties. I am always trying to think of fun and tasty snacks to have as appetizers: not too fancy or fussy, things you can pick up with your hands, and something I can make myself. I was recently at a cocktail party where breadsticks were served — store-bought — and they were okay, but I figured they can’t be too hard to make and I can add any flavors I like.

Ingredients
Pizza dough (homemade or store bought)

Any toppings you prefer. (we suggest black and white sesame seeds, fennel and coriander seeds, poppy seeds, chile powder, finely grated Parmesan cheese, za’atar spice mix, or freshly ground black pepper)

About 1 tablespoon extra virgin olive oil
Coarse salt

Directions
Heat oven to 400 degrees.

Line 1 or 2 baking sheets with parchment paper. Roll out your favorite pizza dough (store-bought or homemade) to about 1/3 inch thick.

Using a large knife or pizza cutter, cut the dough into 3/4-inch-wide strips.

Brush lightly with water and sprinkle with any mix of seeds, spices, and cheese. One by one lift the ends of the strip and twist. Arranged the twisted strips onto baking sheets.

Bake until nicely browned and crisp, about 15 minutes. Drizzle with extra virgin olive oil and sprinkle with coarse salt.

Let cool, then serve or store up to 1 day in an airtight container.

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.

Deviled Eggs with Tuna and Black Olives
By Annie Copps

Fri, 06 Aug 2010 15:23 PM +0000

Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants, and in her book Spice, she shares some of her secrets. One of my addictions are her Deviled Eggs with Tuna and Black Olives. I encourage you to serve these at your next party, be it a luncheon, a barbecue, or a fancy dinner. That is assuming you don’t eat them before your guests arrive.

Prep time: 20 mins
Cook: 10 mins
Ready in: 30 mins

Ingredients
1 tablespoon extra virgin olive oil
1 cup minced fresh tuna (about 6 ounces)
1 scallion, minced
1/2 cup minced celery
Tiny pinch curry
Salt and pepper
8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated
1 cup thick mayonnaise, preferably homemade
1 tablespoon chopped parsley
8 black olives, pitted and finely chopped
1 plum tomato, finely chopped

Directions
Heat oil in a medium saucepan over high heat.

Add the tuna, scallion, celery, curry and salt and pepper.

Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.

In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and
parsley. Season with salt and pepper.

Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.

(From Ana Sortum, Spice)

___________________________________________________________
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.

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."

Anadama Bread By Annie Copps

Tue, 03 Aug 2010 15:30 PM +0000

This is definitely a New England recipe. Anadama bread is one of the most popular breads here, and for good reason—it's absolutely delicious. Try smearing a mixture of butter and local honey on it and, you'll be hooked. This is my friend and mentor chef Jasper White's recipe, Jasper uses a bit more corn meal and less molasses than most recipes, so it serves dual roles as a breakfast bread or alongside hearty chowders.

Preparation Time: 30 minutes
Start to Finish Time: 1.5 hours
Yield: 2 loaves

Ingredients
1 package active dry yeast
1 tablespoon sugar
1-1/4 cups (approx.) warm water (105-115 degrees), divided
2 tablespoons unsalted butter, melted, cooled to room temperature
2 tablespoons dark molasses
2 teaspoons salt
3-1/2 cups bread flour, plus extra for work surface
1 cup yellow cornmeal
Vegetable oil or butter
1 large egg, beaten with 2 tablespoons water (egg wash)

Directions
In a medium-size bowl (or the bowl of a standing mixer with hook attachment), combine yeast, sugar, and 1/4 cup warm water; mix well. Add melted butter, molasses, salt, flour, and cornmeal. Slowly add up to 1 cup more warm water; mix to form a soft, but not sticky, dough. Add more water if necessary. Knead by machine about 10 minutes, or by hand about 15 minutes, until dough is smooth and elastic.

Oil (or butter) a large bowl lightly. Shape dough into a ball and place in the bowl; turn it once so it's lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. Let dough rise until volume doubles, about 1 hour.

Grease two 9-1/2x5-inch loaf pans. Turn dough out onto a lightly floured surface. Cut in half and shape each half into a loaf. Place each loaf in a pan, return to a warm spot, and let rise until volume doubles, about 20 to 30 minutes.

Heat your oven to 350 degrees. Brush the tops of the loaves with egg wash and bake 1 hour, or until deep golden brown. To test for doneness, remove one hot loaf from its pan and tap the bottom of the bread; you'll hear a hollow sound if it's done. If it's not done, return it to the oven for 5 to 10 minutes. When loaves are done, turn them out of their pans and cool on a rack for at least 20 minutes.

(Adapted from 50 Chowders: One-Pot Meals—Clam, Corn & Beyond by Jasper White)