Braised Mushrooms and Tofu

Posted on

This is one of the first Chinese dishes I learned to make. I was still a kid and had just picked up Martin Yan’s Culinary Journey Through China, and though I didn’t really care for tofu at the time, I wanted to acquire a taste for it. This is the dish that did it.

Browning the tofu long enough to create a crispiness on the outside and spongy texture on the inside is key, so don’t rush this stage of the recipe. If you do it right, the browned tofu absorbs the savory, salty black bean sauce perfectly.

Braised tofu and mushrooms

Ingredients:

1 package extra firm tofu
2/3 cup chicken broth
2 teaspoons black bean garlic sauce
2 teaspoons oyster flavored sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
2 teaspoons vegetable oil
1 green onion, sliced
1/2 pound white or cremini mushrooms, halved
1/4 pound oyster mushrooms, halved
6 shiitake mushrooms, halved
1 teaspoon cornstarch dissolved in 1 tablespoon water

1. Cut tofu in half horizontally to make 2 pieces. Slice each of these halves into six rectangular pieces to make a total of 12 slices of tofu.

2. Combine the chicken broth, black bean garlic sauce, oyster flavored sauce, sugar and sesame oil in a bowl to make the sauce.

3. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add the tofu and cook, turning once, until golden brown, 2 to 3 minutes on each side. Remove tofu and set aside.

4. Add the remaining 1 tablespoon oil, swirling to coat sides. Add the mushrooms and stir-fry for 1 minute. Add the sauce, reduce heat to low, and cover, then simmer until the mushrooms are tender, about 5 minutes. Add the cornstarch solution and cook, stirring, until sauce boils and thickens.

5. To serve, arrange the tofu in a circle around the edge of a serving plate. Place the mushroom mixture in the center and garnish with green onions.

Chinese Chicken Salad

Posted on

I know, I know. Chinese chicken salad is about as unauthentic as an ethnic dish can get. Even though it’s been done time and time again, this version that I adapted from Martin Yan’s Chinatown Cooking has become one of my favorite recipes. It’s healthy, fresh and most importantly, delicious. I usually make a double batch and store the dressing separately so that I can have leftovers the next day. Don’t be deterred by the long ingredient list; it’s actually very straightforward to make.

Chinese Chicken Salad

Ingredients:

1 skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon five-spice powder
1/4 rice vinegar
2 tablespoons honey
2 tablespoons plum or hoisin sauce
1 tablespoon sesame oil
1/2 tablespoon Dijon mustard
2 teaspoons soy sauce
3/4 teaspoon chili garlic sauce
1/2 teaspoon grated ginger
2 tablespoons vegetable oil plus more for deep-frying
2 heads romaine lettuce, thinly shredded
2 green onions, thinly sliced
8 wonton wrappers, cut into 1/4-inch wide strips
1 ounce dried bean thread noodles, broken into 2-inch long pieces
1/4 cup chopped roasted peanuts
1 tablespoon toasted sesame seeds.

1. Preheat the oven to 350F degrees. Rub the chicken breasts with the salt and five-spice powder. Lay the chicken on a baking sheet and bake until cooked through, about 20 minutes. Cool the chicken on a rack until cool enough to touch, then shred the meat and set aside.

2. Make the dressing: Whisk the rice vinegar, honey, plum or hoisin sauce, sesame oil, mustard, soy sauce, chili garlic sauce, ginger and vegetable oil in a bowl until well blended. Set aside.

3. Pour enough vegetable oil into a wok to come to a depth of 1 inch. Heat over medium-high heat to 350F. Carefully slip a few of the wonton strips into the oil and fry until light golden brown, about 20 seconds. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining strips.

4. In the same wok, deep-fry the bean thread noodles in small batches, stirring them gently to separate the strands, until they puff and expand, about 10 seconds. Remove and drain on paper towels.

5. Place the lettuce in a large salad bowl and top with the green onions. Scatter the chicken on top, pour the dressing over the salad, and toss together. Scatter the wonton strips, fried bean thread noodles, chopped peanuts, and sesame seeds over the top.

Zucchini ‘Pappardelle’ with Tomatoes and Feta

Posted on

Contrary to what the name suggests, this dish does not include any pasta. Instead, thin strips of zucchini are created with a mandoline and then lightly broiled to create translucent, pasta-like sheets. Mixed with tomatoes and feta cheese, result is a healthy melange of vegetables tossed in a light citric dressing. This recipe is adapted from an old issue of Food & Wine, one of my favorite food magazines.

If you don’t own a mandoline, a vegetable peeler will work well to create the thin slices of zucchini. Once out of the oven, handle the slices with care so that they don’t tear.

Zucchini 'Pappardelle' with Tomatoes and Feta

Ingredients:

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon finely grated lemon zest
salt and pepper
4 1/2 pounds zucchini
1 clove garlic, minced
1 teaspoon chopped thyme
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper
2 tomatoes, chopped
6 ounces feta cheese, cut into small dice
3/4 cup pitted kalamata olives, chopped

1. Preheat the broiler. In a bowl, mix 2 tablespoons of the olive oil with the lemon juice, mustard, honey and lemon zest and season the dressing with salt and pepper.

2. Using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick “pappardelle,” turning the zucchini and slicing on 4 sides only until the seeds in the central portion are reached.

3. In another bowl, combine the garlic with the thyme, rosemary, crushed red pepper and the remaining 1 tablespoon of olive oil. Spread the zucchini slices on a large rimmed baking sheet and brush them with the garlic and herb oil. Broil for about 3 minutes, or until the zucchini is browned on top.

4. Spread the tomatoes on another baking sheet and broil for about 1 minute, or until they are lightly browned on top.

5. Add the tomatoes, olives and feta to the zucchini and drizzle with the mustard dressing. Toss the vegetables well and transfer to plates or a platter.

Tunisian Fried Tuna Pastries with Egg

Posted on

I can’t attest to the authenticity of these savory pastries, which are called brik in Tunisia, briouat in Morocco and burak in Algeria. I doubt that egg roll wrappers are used to make these in North Africa, but they work perfectly well in this version, encasing a spicy filling of tuna and runny egg yolk. The trick is to make sure you fry the pastries just long enough – too little and the egg white will be undercooked, too long and the egg yolk will harden.

Tunisian fried tuna pastries with egg

Ingredients:

1 tablespoon oil, plus more for deep frying
1/2 onion, chopped
12 ounces canned tuna, drained and flaked
2 tablespoons chopped parsley
1 tablespoon lemon juice
salt and black pepper
pinch of cayenne pepper
2 tablespoons capers, rinsed and chopped
8 sheets egg roll wrappers
8 eggs

1. In a medium pan, heat 1 tablespoon oil over medium heat. Saute the onion until soft, about 10 minutes. Remove from heat and transfer onions to a large bowl. Mix in the tuna, parsley, lemon juice, salt and pepper to taste, cayenne pepper and capers.

2. Place equal parts of tuna filling on each egg roll wrapper, spoon a depression into the filling, and break an egg into each depression. Carefully fold the top and bottom of the wrapper over the filling, then fold over right and left sides.

3. In a frying pan, heat two inches of oil to medium-high heat. Deep-fry the pastries in batches until crisp and golden, about 3 minutes for each side. Using a slotted spoon, transfer to paper towels to drain. Serve warm.

Potato and Porcini Mushroom Gratin

Posted on

If there is one ingredient in particular that signifies fall to me, it’s mushrooms. I love them year round, but come October, I start to use more of them in my cooking than usual, especially the dried kind. And no dried mushroom is arguably more flavorful and more prized than porcini mushrooms. Layered between thin slices of potatoes and garlic-flecked cheese, this gratin makes for a decadent side dish to any cold-weather meal.

Potato and Porcini Mushroom Gratin

Ingredients:

2 ounces dried porcini mushrooms
1 cup boiling water
1 tablespoon butter
1 tablespoon olive oil
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 cup mascarpone cheese
3/4 cup whipping cream
3 garlic cloves, chopped
Pinch of grated nutmeg
2 1/2 pounds russet potatoes (about 5), peeled, cut crosswise into 1/8-inch-thick slices

1. Place porcini and boiling water in medium bowl. Place small plate atop bowl to keep covered and let soak 20 minutes. Drain and coarsely chop mushrooms.

2. Melt butter with oil in medium skillet over medium heat. Add mushrooms and sauté until beginning to brown, about 3 minutes. Sprinkle with salt and pepper and remove from heat. Whisk 1/4 cup Parmesan cheese, mascarpone cheese, whipping cream, garlic and nutmeg in a bowl; season with salt and pepper.

3. Preheat oven to 325°F. Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.

4. Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving.