[CH] Tonights Menu
RST G (synapse7@home.com)
Thu, 20 Jan 2000 21:35:16 -0500
Boy was this good but it took over 2 hours to do it all. Not used to
such an amount of work but it was worth it. The following 2 recipes are
from Blue Ginger Cookbook by Ming Tsai. Excellent book with fabulous
recipes but some of them are a bit time-consuming. Being that it was a
snowy & freezing day (and my 4 year old HAD to stay outside for over an
hour - my fingers almost froze off) I decided to make soup. With it I
made a stew that came out terrific. Try the stew - worth all the work,
really.
* Exported from MasterCook *
Thai Hot & Sour Soup
Recipe By : Blue Ginger Cookbook by Ming Tsai, p. 24-25
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Mushrooms
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tbsp canola oil
2 cups shiitake mushrooms caps -- sliced 1/8" thick
salt
1/2 cup fresh ginger -- finely julienned
1 lg onion -- roughly chopped
4 thai bird chiles -- stemmed*
3 stalks lemongrass (white parts only) -- thinly sliced
1/4 cup thai fish sauce (nam pla)
8 cups chicken stock -- or canned broth
6 kaffir lime leaves
1 star anise
1 cup enoki mushrooms
3/4 cup rice wine vinegar
1/2 cup thai or sweet basil -- shredded
1 tsp white pepper -- freshly ground
Heat a large skillet over medium heat. Add 2 tbsp of oil and swirl to
coat the pan. When the oil shimmers, add the shiitake mushrooms and
saute, stirring, until soft, about 6 minutes. Season with the salt to
taste, remove, and set aside.
Return the same skillet to the stove over medium heat. Add the remaining
2 tbsp of oil and swirl to coat the pan. When the oil shimmers, add the
ginger, onion, chiles, and lemongrass and saute, stirring occasionally,
until soft, about 6 minutes.
Stir in the fish sauce, then add the chicken stock, lime leaves, and
star anise. Cook over medium heat until the liquid is reduced by
one-fourth, about 20 minutes. Strain, return to the skillet, and add the
reserved shiitakes, the enoki mushrooms, vinegar, basil and white
pepper. Taste and correct seasonings. Keep hot.
- - - - - - - - - - - - - - - - - -
NOTES : * I did not have thai bird chiles so I used dried arbol chiles.
The original recipe called for making shrimp toast to serve with the
soup. I omitted the shrimp toast and just served the soup as is.
* Exported from MasterCook *
Beef & Shiitake Stew with Garlic Mashers
Recipe By : Blue Ginger Cookbook by Ming Tsai, p. 156 & 214
Serving Size : 4 Preparation Time :0:00
Categories : Meat Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb hanger or skirt steak -- cut in 2x2" pc.*
salt and freshly ground black pepper
2 tbsp canola oil
2 lg red onions -- cut in 1/2" dice
2 lg carrots -- peeled/cut in 1/2" d
2 stalks celery -- cut in 1/2" dice
1 tbsp fermented black beans -- rinsed & drained
1 tbsp fresh ginger -- finely chopped
2 heads garlic (broken into cloves) -- peeled
1 lb shiitake mushrooms -- stemmed/quartered
1 cup Shaoxing wine or dry sherry
1/3 cup dark soy sauce
Garlic Mashers:
5 lg russet potatoes -- peeled/quartered
1 tbsp canola oil
3 tbsp garlic -- finely chopped
2 cups heavy cream
6 tbsp butter
salt and freshly ground black pepper
For stew:
Season the meat with salt and pepper. Heat a medium Dutch oven or heavy
pot over high heat, add 1 tbsp oil, and swirl to coat the bottom of the
pot. When the oil shimmers, add the meat and brown on all sides.
Remove the meat and wipe out the pot. Add the remaining 1 tbsp of oil
and when the oil shimmers, add the onions, carrots, celery, black beans,
ginger, and garlic and saute, stirring, until soft, about 8-10 minutes.
Add the mushrooms and season with the salt and pepper to taste. Add the
wine, stir, and cook to reduce it by 20%, 4-6 minutes. Add the soy sauce
and correct the seasonings. Return the meat to the pot, add water to
cover, and cook, covered, until the meat is tender, about 2 hours.
Divide the mashers among 4 large pasta bowls. Cover with the stew and
serve.
For mashers:
In a large saucepan, combine the potatoes with enough water to cover and
salt lightly. Bring to a boil over high heat and cook until the top of
the knife inserted into the potatoes meets no resistance, about 30-40
minutes (only took 20 minutes for me).
Meanwhile, heat a medium saucepan over medium heat. Add the oil and
swirl to coat the bottom of the pan. When the oil shimmmers, add the
garlic and saute, stirring, until golden, about 2 minutes. Add the cream
and reduce by 1/3 over low heat, about 12 minutes.
Transfer the potatoes to a large bowl of a mixer and add the cream
mixture. Using a hand masher and wooden spoon or a mixer with a paddle
attachment, whip the potatoes until smooth. Fold in the butter, season
with salt and pepper, and serve immediately.
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NOTES : * I could not get skirt steak so I bought another cut and
shortened the cooking time a bit.
I did not have heavy cream so I used 1/2 skim milk and 1/2 Land O' Lakes
NonFat Half-and-Half and it worked well. I also only used 2 tbsp of
butter. It came out very buttery and wonderful.
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RisaG