ORIENTAL FLAVORS

 

                                            Oriental flavors

           Home cooking allows one to explore different cuisines of the world, regardless of whether you live in a metropolis or a rural area these days. The availability of special ingredients used to be the limiting factor, but most markets now embrace a variety of international flavorings, others can be ordered online, so you remain limited only by your own imagination.

          A recent rainy weekend required something warm, light and not too time-consuming. My well stocked pantry and a fresh block of tofu made the choices for our oriental dinner menu: soup, tofu with Udon noodles and pudding.

                                                     Hot and sour soup

Black dried tree mushrooms and dried lily buds can be substituted by 1 cup sliced fresh mushrooms, but the soup will lack some of its color.

Soak 4 dry black tree mushrooms and 12 dried lily buds in 3 cups boiling water for 30 minutes. Decant the soaking liquid from any debris and save. Pull the lily buds in half lengthwise and cut mushrooms into bite size pieces.

Rinse and drain 4-5 oz extra firm tofu on paper towels and cut in ½ inch cubes. Slice 5 oz. boneless pork loin in ¼ inch thick strips and toss with 2 tsp. dark soy sauce to coat. In a small bowl mix 3-4 tbsp. red wine vinegar, 2 tbsp. unseasoned rice vinegar, 2 tbsp. light soy sauce, 1 tsp. sugar 1 tsp. kosher salt and 1 tbsp. chopped fresh ginger. In another small bowl mix 2 tbsp. cornstarch with ¼ cup of the mushroom liquid. Rinse bamboo shoots from an 8 oz can and cut in strips.

Heat wok on high heat, swirl in 2 tbsp. peanut oil and stir fry the pork strips for 1 minute, add mushrooms, lily buds and bamboo shoots and stir fry for another minute. Add 4 cups of reduced sodium chicken broth and 1 cup of mushroom soaking liquid. Bring to boil, add the tofu and when boiling again stir in the vinegar mixture and then cornstarch mixture. When the liquid thickens, turn heat to medium and add two eggs beaten with a tsp. of sesame oil in a stream, stirring slowly in one direction with a spoon. Stir in 1 ½ tsp. white pepper and 1 tsp. sesame oil. Serve sprinkled with thinly cut scallions. Soup can be reheated for lunch the following day.

                                    Crisp miso tofu with vegetables on Udon

Rinse an 8 oz. block of extra firm tofu and set on paper towels in refrigerator to drain. Assemble 3 cups of broccoli florets, ½ red pepper seeded and cut in julienne, 1 medium carrot cut in thin strips and 1 shallot, thinly sliced. In a small bowl mix for sauce: grated 1-inch peeled ginger, 1 minced garlic clove, ¼ cup light soy sauce, 2 tbsp. miso, 1 tbsp. brown sugar, 2 tbsp. unseasoned rice vinegar, 1 tbsp. toasted sesame oil, 1/3 tsp. salt, 1 ½ tsp. cornstarch, 4 tbsp. water.

Cut the tofu in 1-inch cubes, sprinkle with ¼ cup cornstarch, pressing with fingers to adhere.

Heat 1 tbsp. grapeseed oil to shimmer in a large pan and cook broccoli, carrot, shallot and pepper with tossing for 5 minutes. Set aside. Add 2-3 tbsp. grapeseed oil to pan and arrange tofu in a single layer to cook for 10 minutes, turning the pieces every 3-4 minutes. Drain on paper towels.

Whisk sauce in pan and cook to thicken. Remove pan from heat, stir in vegetables and tofu to coat and serve on cooked Udon noodles garnished with chopped scallions and toasted sesame seeds.

                                        Coconut pudding with blueberry sauce

This is a simple dessert prepared by beating instant coconut pudding in 2 cups of milk for 2 minutes and chilled in the refrigerator for an hour. For sauce: place 2 cups frozen blueberries in a small pot with ¼ cup water, ¾ cups sugar and cook for 10 minutes, stir in 2 tsp. lemon juice, zest of ½ lemon and 2 tbsp. cornstarch dissolved in ¼ cup water. Cook to thicken then cool and serve on top of the coconut pudding.

Our gustatory travels have taken us to the Far East, and though it is past the cherry blossom time in Japan, the flavors of Orient abounded on or dinner table.                  

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)

 

SKILLET GNOCCHI, SCAMPI AND MORE

 

                                Skillet gnocchi, scampi and more

           May celebrations are upon us starting with Mother’s Day, graduations and culminating with Memorial Day as we emerge in spring and look forward to gatherings with family and friends. More activities invariably translate in less time in the kitchen for everyday meals and the cook looks for interesting shortcuts to provide something tasty and interesting in relatively short order.

          Italian cuisine gives us both pasta and gnocchi as basis for quick and easy meals. Gnocchi differs from pasta in that it is made with mashed potatoes in addition to flour, eggs and salt. They are airy, versatile and filling small dumplings that can be fried or boiled and adapt well to flavored sauces. You can make your own, preferably with Russet mashed potatoes, or purchase them like fresh pasta at the market and ready to be cooked.

                                Skillet gnocchi with pancetta and sundried tomatoes

          Fry 2 oz. pancetta to crisp in a skillet, drain on a paper towel and set aside. Add 1 tbsp. butter to any fat in the pan and sauté 1 medium chopped onion for 5 minutes with 2 minced garlic cloves for an additional minute. Stir in ¾ cups water, 1/3 cup julienned sundried tomatoes, ½ tsp. lemon pepper, 1tsp kosher salt and 4 oz. canned mushrooms, drained. Cover and cook on medium heat for 6 minutes. Stir in 9 oz. shelf stable cheese-potato gnocchi, ½ cup heavy cream, bring to simmer and cook for 6 minutes on low heat with stirring. Plate them in shallow bowls with pancetta and grated Parmesan cheese.

          Frozen shrimp are one of my favorite backup ingredients for quick meals. They pair well with rice, pasta and even new potatoes and can adapt to many flavors.

                            Scampi with tomatoes, mushrooms and spinach

          Thaw and peel ½ lb. large shrimp and sauté them in 1 tbsp. olive oil and 1 tbsp. butter with 1 large, chopped garlic clove for 2 minutes. Set aside covered to keep warm.

          Add 1 tbsp. butter to the pan and sauté for 6 minutes: 6 large, quartered mushrooms, 1 chopped onion, 1 chopped garlic clove, 1 tsp. salt and ¼ tsp. lemon pepper. Stir in 1 large, diced Roma tomato, 2 tbsp. lemon juice, 1 tbsp. Worcestershire sauce and ½ cup chicken broth. Simmer for 8 minutes. Stir in 2 large handfuls of fresh baby spinach, cook with stirring for 2 minutes, return cooked shrimp to the pan to heat and serve with rice.

          Having desert ready on short notice is always a challenge. Fresh fruit or cooked fruit compotes are handy to have. For something slightly more substantial I like to have an unfrosted batch of cupcakes on hand. They freeze well and are easily reheated in the microwave.

                                           Orange-currant cupcakes

                    Whisk together 1 ½ cups flour, ½ tsp. baking powder, ½ tsp. salt, ½ tsp. baking soda. In a large bowl beat 6 tbsp. room temperature butter to light and creamy. Beat in a scant 1 cup of sugar, 2 eggs-one at a time, 1 tsp. vanilla  and 1 tsp. lemon flavoring. Using a wooden spoon stir in ½ cup plumped dried currants and 2 tbsp. grated orange zest. Then stir in until smooth, flour mix and ½ cup buttermilk in 3 alternate portions, starting and ending with flour. Spray a muffin pan with 12 medium cups with baking spray and divide the cupcake mixture among them. Sprinkle each with some Demerara sugar and bake in a preheated 375-degree oven for 15 minutes until done as tested by a toothpick. Cool on cake rack for 5 minutes before removing cupcakes from the pan.   

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)

 

 

 

SPRING SOUP AND HAM-CABBAGE GALETTE

 

                        Spring soup and ham-cabbage galette

           Spring at last! May has finally given us some outdoor colors with daffodils, early tulips, hyacinths and even blue and yellow primroses in our garden. A couple of cardinals have claimed their territorial rights to our large everblooming lilac and even a bluebird graced the slowly emerging crabapple. But our days remain cool, and the cook needs to balance warmth and springtime flavors for meals.

                                                   French spring soup      

          Cut a large leek in half lengthwise, carefully rinse out all soil and thinly slice both white and tender green parts. Melt 4 tbsp. butter in a 3 qt. pot and sauté the leek with 1 chopped medium onion and 1 large garlic clove for 7 minutes.

          Add 1 qt. chicken broth, 3 cups water, 1 ½ tsp. kosher salt, ½ tsp. lemon pepper, 2 large, chopped carrots, 2 chopped potatoes, ¼ cup long grain rice and 1 cup asparagus spears cut in bite size pieces. Bring to boil and cook on medium heat for 30 minutes.

          Add 1 ½ cups thawed baby peas and 3 handfuls of fresh baby spinach. Cook for 5 minutes, stir in 1 cup heavy cream. Heat without boiling and serve hot with crusty bread or cheddar corn muffins.

                                                   Cheddar corn muffins

          Sift together 1 cup all purpose flour with 3 tsp. baking powder, 1tsp.sugar and ¾ tsp. salt. Stir together with 2/3 cup yellow cornmeal, 1 tsp. garlic powder and 1 cup shredded sharp cheddar cheese. Preheat the oven to 400 degrees.

          In a large bowl whisk 1 large egg with 1 cup milk and ¼ cup vegetable oil. Spray a medium cup muffin pan with baking spray. Stir the flour mixture in the liquid ingredients until they are just blended. Fill the muffin cups ¾ full and sprinkle on top with additional shredded cheddar or Asiago cheese. Bake 17-19 minutes, till done by a toothpick test. Remove from pan and brush with 2 tbsp. melted butter.

                                                   Ham and cabbage galette

          Coarsely chop 3 cups of cabbage, 1 medium onion and 2 garlic cloves. Heat 2 tbsp. olive oil in a pan with a lid and sauté the vegetables with ½ tsp. salt, ¼ tsp. pepper and ½ tsp. carraway seed for 8 minutes.

          Add ¼ cup water, 1 tbsp. white vinegar and ½ cup chopped kimchi and cook covered for 6 minutes. Remove the cover and cook with stirring until all liquid is absorbed. Cool slightly and mix with 1 ½ cups diced smoked ham and 2/3 cup of pepper jack cheese.

          Spread out 1 sheet of Crescent dough (found in Deli case in markets) on a small sheet pan. Spread mix lengthwise on the dough, leaving 1 inch free on sides. Gently fold the sides over the mix. Sprinkle the filling with shredded Asiago cheese and brush the dough with heavy cream. Bake in a preheated oven at 375 degrees for 15 minutes. Serve warm slices of galette for lunch or dinner with a green salad.

          Spring in Maine unfolds slowly, but May is the month of promise that the sweet beginning of summer is on its way.

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)