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HOT AND SOUR SALMON WITH GREENS
six servings Since salmon is a slightly oily fish, it plays nicely against the clean flavors of ginger, scallion, and Chinese cabbage. For me, there's nothing more soothing than tender, cooked cabbage; it is often prescribed for relieving stomach pain. 8-9 scallions, ends trimmed, sliced through the thickness in half, and cut into thin slices on the diagonal 3 heaping tablespoons fresh ginger cut into very thin julienne shreds 2 1/2 pounds baby bok choy or bok choy, stem ends and leaf tips, trimmed 6 salmon steaks, about 6 ounces each Dressing: 6 tablespoons soy sauce 3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce 1/4 cup sugar, or to taste 2 tablespoons minced garlic 1.Trim the tough, outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks along the length in half. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange in the bottom of a heat proof plate or on a piece of parchment or wax paper in a steaming basket. 2. Mix the ingredients of the Dressing, and pour into a serving bowl. 3. Preheat the oven to 450 degrees. Place the salmon steaks on top of the greens. Pour into a roasting pan several inches of water and heat until boiling. Carefully place the platter of salmon and vegetables on top of a rack or a steamer tray in the roasting pan. Cover the top tightly with aluminum foil. Bake 7 to 9 minutes, or until the fish is cooked. 4.Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on searing plates. Spoon some of the dressing on top and serve with steamed rice.
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SPICED ALMONDS
nibbles for six (makes about 4 cups) Both adults and children love these crisp, spiced almonds. The nuts freeze beautifully so I prepare them in large batches and freeze them in plastic bags to have on hand. 1 teaspoon olive or corn oil 1 teaspoon olive or corn oil 1 pound raw, skinned almonds (You also may also use walnuts or peanuts) 2 egg whites, lightly beaten 1/2 cup sugar 1 1/2 tablespoons five-spice powder OR mix the following seasonings: 1 1/2 to 2 teaspoons allspice 1 1/2 teaspoons ground ginger 1 teaspoon salt 1. Preheat the oven to 300 F. Lightly grease a cookie sheet with the oil. 2. Put the almonds in a bowl. Mix the egg whites with the almonds and stir to coat. In a paper or a plastic bag, mix the sugar with the spices. Drain the almonds in a strainer and drop into the paper bag. Holding the bag shut, shake it to coat the almonds with the spiced mixture. Spread the coated nuts in a single layer on the greased cookie sheet and roast, stirring occasionally, for 40 to 45 minutes until golden and crisp. Let cool, then transfer to a serving dish. (These will keep for up to 1 week in a tightly covered container and indefinitely in the freezer. )
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GRILLED WILD MUSHROOMS WITH A TERIYAKI DRESSING (picture from TV)
six servings I adore grilled mushrooms. When they are first drenched in a simple soy dressing such as this one, then seared over a hot fire, their smoky, juicy flavor, for me, is almost better than grilled meat. 1/2 pound (about 12) medium to large fresh shiitake mushrooms 1/2 pound (about 12) oyster, cepe, maitake, or other available wild mushrooms 10-12 scallions, trimmed and cut into 1 1/2-inch lengths Teriyaki Dressing: 1/2 cup soy sauce 1/3 cup rice wine or sake 3 tablespoons water 2 tablespoons sugar 1 tablespoon toasted sesame oil 1 1/2 tablespoons minced fresh ginger About 16 to 20 bamboo skewers, soaked in water for 1 hour 1.Trim the stem ends of the mushrooms, rinse lightly, and drain thoroughly. If the mushroom caps are large, cut in half. Thread 2 mushrooms and 3 scallion sections alternately onto each skewer, starting and ending with the scallions. Arrange the skewered vegetables on a cookie sheet. 2.Prepare the Teriyaki sauce by combining the ingredients in a saucepan. Heat until boiling and stir to dissolve the sugar. Use one-third to liberally brush the mushrooms and scallions thoroughly with the sauce. Heat the remaining two- thirds into a serving bowl. 3.Prepare a medium-low fire for grilling and place the grill 3 to 4 inches from the heat. Arrange the skewered mushrooms and scallions on the grill and cook, turning frequently, for about 4 or 5 minutes, or until golden brown and slightly crisp at the edges. Arrange on a serving platter. 4.Serve with the warm Teriyaki sauce for dipping.
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WARM SPINACH SALAD WITH CHICK PEAS, SUN-DRIED TOMATOES AND ROASTED RED PEPPERS
Six servings I often use tender, baby spinach for this warm and appealing salad. 1 pound (or 1-1/2 ten-ounce packages ) fresh spinach or baby spinach leaves 1 15-ounce can chick peas, blanched briefly in boiling water, refreshed and drained 1 cup roasted red peppers or a 12-ounce jar (roughly 4 red peppers), drained, and blotted dry on paper towels 4 to 5 ounces feta cheese, crumbled between your fingers into small bits Warm Tomato-Garlic Vinaigrette: 10 to 12 sun-dried tomatoes packed in oil, drained, and cut into julienne strips 2 1/2 tablespoons minced garlic 2/3 cup Balsamic vinegar 3 to 4 tablespoons virgin olive oil 1 teaspoon salt, or to taste 1/3 teaspoon ground black pepper 1.If using large spinach leaves, tear the stems from the leaves and discard the stem. Toss the leaves or tender spinach in a sink and add cold water to cover. Swish the leaves with your hands to remove the dirt, drain off the water and place in a colander or a salad spinner to remove the excess water. Arrange the spinach leaves in a salad bowl . 2.Cut the peppers into thin, julienne strips. Arrange on the spinach leaves, adding the blanched chick peas. Crumble the feta cheese into small pieces with your hands and sprinkle all over the salad. 3. Heat a heavy saute pan or a wok, add several tablespoons of the oil and heat until very hot. Add the sun-dried tomatoes, and garlic and toss lightly for 10 seconds until the mixture is very fragrant. Add the vinegar, and heat until very hot. Slowly pour in the oil and continue heating. Once the mixture is very hot add the salt and pepper and taste for seasoning. Carefully, drizzle over the spinach salad and serve immediately.
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GRILLED SCALLOPS AND RAINBOW PEPPERS OVER WILTED GREENS IN A FRESH CILANTRO DRESSING
six servings This is one of my favorite summer lunches or light dinners and it can be prepared easily in advance. I often substitute shrimp or squid for the scallops, depending on their availability. 1 1/2 pounds sea scallops, rinsed and drained Ginger Marinade: 2 tablespoons rice wine or sake 2 tablespoons soy sauce 1 tablespoon minced fresh ginger 1 teaspoon toasted sesame oil 6-8 ten-inch bamboo or metal skewers, soaked in water to cover for 1 hour 1 red bell pepper, cored, seeded, and cut into 1 1/2 inch squares 1 yellow pepper, cored, seeded, and cut into 1 1/2-inch squares 1 orange pepper, cored, seeded, and cut into 1 1/2-inch squares 1 pound snow pea shoots, tender spinach, or other baby greens 2 teaspoons canola or corn oil 1 1/2 tablespoons minced garlic 2 tablespoons rice wine or sake 1 teaspoon salt Cilantro Dressing: 1/3 cup soy sauce 1/4 cup clear rice vinegar 2 tablespoons toasted sesame oil 1 1/2 tablespoons sugar 1 1/2 tablespoons rice wine or sake 1/3 cup chopped fresh cilantro, leaves only 1.Put the scallops in a bowl. Mix the marinade ingredients and pour them the scallops, toss lightly to coat. Cover with plastic wrap, and let sit at least 30 minutes. Alternately thread the peppers and two scallops onto the bamboo skewers, starting and ending with the peppers. Brush the scallops and peppers with the marinade. 2.Mix the Cilantro Dressing in a bowl. Trim the wilted or any hard stems from the snow pea shoots or baby greens and place near the stove. Pour the cilantro dressing into a serving container. 3.Heat a large wok or a skillet, add the oil, and heat until near-smoking. Add the greens and garlic and toss lightly for about 20 seconds, then add the garlic, rice wine, and salt, and toss lightly over high heat for about 1 minute or less, until the greens are slightly wilted, but still bright green. Spoon the greens onto a serving platter and mound slightly so that the scallops can be arranged on top. 4.Prepare a fire for grilling and arrange the scallops about 3 inches from the source of heat. Broil or grill about 3 to 4 minutes on each side, turning once and brushing with the marinade. Arrange the cooked scallops over the wilted greens (You may leave them on the skewers or remove.) Spoon the Cilantro Dressing on top or serve on the side. Serve warm. Snow pea shoots and snow peas are sweet and neutral in nature so they naturally complement many foods. They are reputed to reinforce the spleen or qi and promote the production of bodily fluids, thereby reducing thirst.
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TURKEY SATE WITH SPICY PEANUT SAUCE
Six servings Although sate (or satay) originated in Indonesia, it has become exceedingly popular all over the world. Usually small strips of meat, chicken, or fish are threaded onto skewers and served with a spicy peanut-coconut dip. 1-1/4 pounds turkey cutlets, trimmed of any fat or gristle For the marinade, (mixed together): 1/3 cup fish sauce 1/4 cup dry white wine 1 tablespoon minced lemon zest 3-1/2 tablespoons minced garlic 2-3 heads Boston lettuce, stems trimmed, leaves separated, rinsed and drained 3 carrots, peeled, ends trimmed, and finely shredded or grated (about 1 ½ cups) 2 tablespoons virgin olive oil 3 tablespoons chopped fresh cilantro leaves (optional) Sate Sauce: 1 cup smooth peanut butter 1 cup coconut milk (Mix well before adding.) 3 tablespoons fish sauce 3 tablespoons peeled and minced fresh ginger 3 tablespoons light brown sugar 1 tablespoon soy sauce 1 teaspoon crushed dried red chili peppers 1. Put the turkey cutlets in a bowl, add the Marinade and toss lightly to coat. Cover with plastic wrap, and let sit 30 minutes or longer in the refrigerator. 2. Slightly flatten the lettuce leaves with a chef's knife. Arrange the leaves in overlapping rows on a platter and sprinkle little bunches of shredded carrots on top. 3. In a blender or a food processor fitted with a steel blade, puree the ingredients until smooth. Pour into a serving container and set aside. 4. Prepare a medium-hot fire for grilling or preheat the broiler. Place the grill 3 inches above the heat source. Brush the grill with the olive oil. (Alternatively, you may heat a heavy skillet, add a teaspoon of oil and heat until near smoking.) Grill or broil the turkey slices about 4 to 6 minutes per side, depending on the thickness. Remove, let cool slightly and cut on the diagonal into thin slices. Arrange several pieces of meat on each lettuce leaf sprinkle shredded carrots on top and chopped cilantro, if using. To serve, spoon some of the Sate sauce on top of each portion and eat.
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DEBBY'S STEAMED CRANBERRY-BANANA CAKE
twelve servings One of my dearest friends, Debby Richards, has been cooking with me since sixth grade. She has become an incredibly talented cook in her own right. This is her recipe for banana cake. The original recipe calls for baking; we adapted the recipe slightly for steaming. 2 tablespoons unsalted butter, softened 2 cups all-purpose flour 1 1/2 teaspoons powdered cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 4 ripe bananas, mashed (about 2 cups) 3 large eggs, at room temperature 1 cup sugar 1/2 cup non-fat yogurt 2 tablespoons unsalted butter, melted 1 tablespoon vanilla extract 1 1/2 cups fresh cranberries, frozen 1/2 cup flour 1.Generously grease a 10-inch tube pan with the softened butter, making certain that it is thoroughly coated. Sift together the flour, baking powder, cinnamon, baking soda, and salt. 2.Break the eggs into a large bowl. Beat vigorously with an electric mixer at high speed until the eggs are light and lemon-colored and have tripled in volume, about 5 minutes. Add the sugar and beat for 3 minutes. Add the mashed bananas, yogurt, melted butter, and vanilla extract, beating well after each addition. In a food processor fitted with a steel blade, coarsely chop the cranberries with the flour. 3.Slowly, fold the dry ingredients and the cranberries into the batter. Pour the batter into the greased pan. 4.Fill a wok or a large pot with water for steaming and heat until boiling. Place the cake pan in a steamer tray over the boiling water or balance it on a trivet or an empty tuna can in the center of the pan. Cover and steam over high heat for 50 minutes, or until the cake is springy to the touch; check the water level after 30 minutes and add more boiling water if necessary. Remove from the steamer and let cool slightly. Unmold the cake onto a platter, cut into slices, and serve warm with tea. To reheat, steam for 10 minutes.
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CINNAMON-HONEY ORANGE SLICES
six servings Sliced orange sections are often served at the end of a Chinese meal. I like to add honey and cinnamon, which accentuates the sweet and refreshing juiciness of the fruit. 5 Navel oranges, peeled and cut into 1/2-inch-thick slices 4 tablespoons honey 1 teaspoon ground cinnamon Put the orange slices in a bowl. Mix the honey and cinnamon, and stir in the orange slices until lightly coated. Let sit for 15 minutes at room temperature, and serve.
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