Showing posts with label Ming Tsai. Show all posts
Showing posts with label Ming Tsai. Show all posts

Sunday, July 17, 2011

Gazpacho with Shiso Oil: Spicy, Cold & Complex for Souper (Soup, Salad & Sammie) Sundays

I have been meaning to make Ming Tsai's Gazpacho with Shiso Oil for ages now and got a reminder when the Shiso & Tomatoes episode of his PBS series Simply Ming featuring it was recently re-aired.


You may be more familiar with shiso as perilla, a member of the mint family but with a more complex flavor. Purple shiso has a bit more of a fennel or anise essence and the green leaves have sort of a cinnamon edge to them. You can read more about it here.


In Ming's recipe, the shiso is made into an oil which floats on top of a spicy gazpacho that has a few leaves of shiso blended in.


All in, the recipe required 36 leaves for a full batch and since my little shiso plant doesn't have that many leaves total, I picked up a few little bags of the leaves at the farmers market, along with most of the veggies and the bread for the croutons.


You can find the recipe on Ming's site here.

Gazpacho with Shiso Oil
From Simply Ming, Ming Tsai
(Serves 4)

For the Gazpacho:
1 English cucumber, peeled, and rough chopped
3 large red heirloom tomatoes, core removed and, rough chopped
¼ cup rice vinegar
1 tablespoon tamari
1 tablespoon Worcestershire
1 red onion, peeled, and rough chopped
4 cloves of garlic
1 jalapeño, rough chopped
4 shiso leaves
Kosher salt and black pepper to taste

For the Shiso Oil:
2 garlic cloves
32 shiso leaves
1/2 cup extra virgin olive oil
dash of water if needed

In a blender combine the cucumber, tomatoes, rice vinegar, tamari, and Worcestershire blend to combine. Add onion, garlic, jalapeño, and 4 shiso leaves. Blend to combine. Check for seasoning. Strain mixture. Chill well. Meanwhile, in a blender, blend together the garlic clove, shiso and extra virgin olive oil and season. Serve in chilled martini glass and drizzle in shiso oil. Garnish with sautéd mini croutons.


Notes/Results: Excellent--a unique Asian-style take on gazpacho with the flavors of the rice vinegar, tamari and shiso. The jalapeño adds a good note of spiciness and the croutons and flavorful shiso oil drizzled on top take it to the next level. The soup is simple to make and the components should be made ahead of time so the flavors have a chance to blend and the soup has time to chill. The only cooking that is needed is to sauté some small pieces of bread in olive oil on the stove top to garnish--which is optional but really delicious in the soup.


The soup looks pretty in the martini glass with the green shiso oil drizzled on top. Alternatively, you could serve very small portions in shot glasses with the oil layered on top and a large shrimp or two hooked over the side as a pupu. I would make this again.




Let's take a look into the Souper Sunday kitchen and see who is here this week:

First up is Amritha from AK's Vegetarian Recipe World with this golden-hued Creamy Butternut Squash Soup. Amritha says, "...we tasted this butternut squash soup and I fell in love with this soup immediately. It was so rich and creamy. I can never forget the taste of it ever. We really loved the soup. ... So I decided to make this at home but never got a chance till now. When I went to my market this week for my veggies, I found butternut squash and I picked it immediately. So, today, I am presenting to you all my fav butternut squash soup."



girlichef has two dishes to share this week, starting with Jamie Oliver's Rustic "Tortilla" Soup. She says, "Yes, I say "tortilla" soup...because this is a very loose definition of this bowl of soup. It's a veggie soup with tortilla croutons. It's pretty lackluster...as far as Tortilla Soup goes, that is. I mean, it's a tasty veggie soup. There's no heat and no flavor profile of a Tortilla Soup. The added raw jalapeño as garnish does add some fire, but without it and the tortilla chips, you wouldn't guess it to be what it's labeled. That said, don't be discouraged, it's a good soup in and of itself."



Also here with a soup and a salad in Janet from The Taste Space. Her soup is this hearty Roasted Carrot and Lentil Soup with Harissa and Mint. Janet says, "...caramelized, roasted carrots and onions are combined to create a silky sweet soup with lentils. That alone would be a nice soup, but the twist comes from the lemon and mint, and of course the harissa. With my mild-mannered harissa, the soup easily handled 2 tbsp but add with caution because harissa can vary from mild to incredibly spicy! Sweet, sour and spicy… we know this is a winning combination. :)"



girlichef second contribution is this gorgeous Fruit and Grains Salad with Edible Strawberry Vinaigrette inspired by loosing herself in the current Cook the Books selection, Garden Spells. She says, "If you like getting lost, too...grab a plate of this salad packed with lettuces, herbs, fruits and edible flowers straight from the earth around my yard and community garden with some added grains and nuts to make it a satisfying meal. The combination of nasturtiums and marigolds should guarantee your affection of the book in hand."



Janet's salad offering is this flavorful Bulgur and Cantaloupe Salad with Hazelnuts and Mint. She says, "Cantaloupe very rarely gets paired with anything… a loner, or sometimes with honeydew. Hidden within a fruit salad, it can go unnoticed. Or shunned when it takes centre stage. I enjoy combining fruit into savoury dishes, and my curiosity was piqued when some friends recommended the bulgur and cantaloupe salad in Supermarket Vegan. Here, we have a seemingly simple salad but the citrus-spiked bulgur salad works incredibly well with the cantaloupe. As with any salad, quality ingredients make this jump to the next level."



It is always nice to have Sharon (The Travel Cook) from thetravelcook.com here. This week she has a healthy Sweet Potato Salad to share and says, "When most of us think of potato salad, we envision it made with white potatoes, often chef potatoes or red potatoes. ... At slightly less than 100 calories for a medium (77 grams) tuber baked in its skin, health - conscious food consumers choose sweet potatoes for their many nutritional benefits, not the least of which is beta-carotene (Vitamin A). ... Note that this recipe calls for cooked cooled sweet potato. Its an ideal way to use that one leftover roasted or steamed sweet potato."



Tigerfish from Teczcape - An Escape to Food made a simple Roasted Artichoke Hearts Salad and says, "A simple salad to prepare if you enjoy artichokes. I do not mind the taste of artichokes - but it's such a chore in terms of preparation. Getting by another alternative, let's try artichokes hearts from a can/glass jar! Well, the flavors of fresh artichokes can never beat the canned ones - but in this salad, let the citrus tang and peppery kick entice you."



Carol of There's Always Thyme to Cook tried Jamie Oliver's Mexican Street Salad (Cole Slaw) and says, "I loved it, it had a real tangy flavor from the lime. I should have let it sit a bit before I served it but as usual I was rushed. The kids didn't love it. I think next time I would mix the lime juice, olive oil, salt, pepper and jalapeno in a jar to combine it really well, rather than separately, I think the kids would have liked it better that way. I added avocado's because everything is better with avocado. At least we think so! I'd make this one again. Maybe add a little ancho chili powder or some cumin to the dressing, maybe even a little chipotle, too!"



One yummy sandwich this week, these Stuffed Hot Sausage Meatball Subs from Kim at Stirring the Pot. Kim says, "So, don't let the pictures of this ordinary-looking meatball sub fool you. In my highly panicked state of frenzy I forgot to take pictures of the money shot, which would be the gooey mozzarella cheese oozing out of the meatballs. Yes, not only are these meatballs ginormous, but they are made with hot italian sausage, and they are stuffed with cubes of mozzarella. This sub is like the King of Meatball Subs!"



Some terrific soups and salads and even a decadent sandwich this week--a big thanks to all who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo for all of the details.

Have a healthy, happy week!

Wednesday, March 2, 2011

Ming Tsai's Lemongrass Shrimp Scampi with Pappardelle -- Tasty Fusion Take on a Classic


Having had Ming Tsai's "Simply Ming One-Pot Meals: Quick, Healthy and Affordable Recipes" in my cookbook collection for a few months now, I have been seriously neglecting it. Even the opportunity of watching the man himself cook from it, tasting three of the dishes (all delicious), and getting my book autographed in November didn't raise it to the top of the cookbook stack. Finally, this week I succumbed to the lure of the many colored Post-It tabs I had placed in it and made one of the crave-worthy dishes within, an Italian-Asian fusion pasta dish, Lemongrass Shrimp Scampi with Pappardelle.


You can find the recipe in "Simply Ming One Pot Meals" on pages 80-81

Ming says, "The Italian-American dish called "shrimp scampi" (a redundancy, as "scampi" is always a shrimp dish) features shrimp, garlic butter, lemon and parsley. We've had much success at Blue Ginger serving this version with lemongrass in addition to the citrus fruit, and pairing the shrimp with pappardelle, a pasta with lots of surface area for sauce coating. This is a perfect starter or main dish, and it's easy to make, too."


Lemongrass Shrimp Scampi with Pappardelle
From "Simply Ming One Pot Meals" by Ming Tsai
(Serves 4)

1/2 lb fresh or dried
pappardelle
kosher salt
2 Tbsp extra-virgin olive oil, Plus more for coating the pasta
2 Tbsp minced lemongrass, white part only
4 shallots, sliced thin
1 Tbsp minced garlic
freshly ground black pepper
12 large shrimp, (U-15) peeled and
deveined
zest and juice of 2 lemons
3 Tbsp unsalted butter
1 Tbsp thinly sliced chives for garnish

Fill a large bowl with water and add ice. In a stockpot or other tall wide pot, cook the
pappardelle until al dente, 1 to 2 minutes if fresh, 4-5 minutes if dried. Using a large strainer, transfer the pasta to the ice water, and when cold, drain and transfer to a medium bowl. Drizzle in enough olive oil to coat the pasta lightly, toss, and set aside. Reserve 1 cup of the cooking water.

Heat the stockpot over medium heat. Add the 2 tablespoons of oil and swirl to coat the bottom. When the oil is hot, add the lemongrass, shallots and garlic and sauté, stirring, for 1 minute. Season with salt and pepper. Add the shrimp and sauté until cooked through, 3 to 5 minutes. Add the lemon zest and juice, stir, and return the pasta to the pot. Toss to combine. Adjust the seasoning if necessary. If the mixture seems dry, add as much of the reserved pasta water, starting with 2 tablespoons, as needed. Add the butter, stir, and transfer to 4 individual serving plates. Garnish with the chives and serve.

Ming recommends: To Drink: A tropical fruit juice like pineapple or passion fruit or a New Zealand Sauvignon Blanc, like Brancott or Giesen.


Notes/Results: A great combination of flavor, texture and color, and an easy dish to make with a big impact on the plate. The lemongrass adds a different touch to the scampi, a clean, slightly herbal tang--of course it is plenty lemony between the zest the juice, but the butter and garlic mellow out the lemon flavor so it isn't overpowering. Personally I like a lot of lemon flavor. I did add another clove of garlic into the mix--I need my scampi to have plenty of garlic. One thing--Ming asks for large shrimp--although he lists U-15's which are actually considered "colossal" and the bag in my freezer was 26-30 per pound (marked "extra large") so I just threw some extra shrimp into the dish. This was a different and delicious take on a classic dish that I would happily make again.


This week marks the 4th Anniversary of Presto Pasta Nights, created by my friend Ruth of Once Upon a Feast, and one of the longest running weekly blog events. I am sending this tasty pasta dish to Ruth for her celebratory Pasta Potluck Party. Be sure to check out her round up on Friday for all kinds of wonderful pasta creations.


Congratulations Ruth!

Friday, November 12, 2010

Random Bits: Ming is Coming to Hawaii!, Giada's Sauteed Shrimp Cocktail, Iron Foodie Challenge Update & My Kabocha Cupcakes Need Some Votes Please!

I seem to be saying this a lot lately but it has been a really crazy-busy week. I had a bunch of projects and three events going on and I got behind on everything else by working on them. Then there was another few hours with the doctor yesterday trying to figure out why my bronchitis didn't go away and getting more drugs to hopefully get rid of it this time (fingers crossed). So my friends, you are getting a whole lot of random things that I didn't get posted during the week. Starting with a little Ming Tsai news, moving to my I Heart Cooking Clubs dish this week, and finally a little update on challenges.


Look at that face! I had to break my limiting cookbooks vow to buy Ming Tsai's new "Simply Ming One Pot Meals: Quick, Healthy and Affordable Recipes" because Ming is coming to Honolulu Tuesday! Through Macy's Culinary Council, Ming will be demonstrating his "East Meets West" cooking style at Macy's Ala Moana, sharing quick and easy recipes and signing books. As many of you know, I really loves me some Ming Tsai so I of course will be there with a few friends watching Ming and having dinner at Alan Wong's Pineapple Room after. (The night will be perfect if Alan's Ginger-Crusted Onaga is on the menu!)

If you are going to be in Honolulu this Tuesday, November 16 at 6:00 PM, you should definitely check it out--it is free, open to the public and a must-see since we so rarely get these kinds of events here in Hawaii. Here are the details.


And here's a little picture of the last time I saw my man Ming at a charity "walk-around" two years ago. Here's hoping for a better photo next week!



I could feed you a big story about how Giada's Sauteed Shrimp Cocktail is the perfect fit for the "Kid At Heart" theme. Maybe something about kids liking to dip things, or kids liking shrimp, or maybe the maple syrup and mustard in the dip--but frankly my friends the truth is I was just cooking out of my freezer and pantry at the last minute and looking for something as low-effort as possible. I had everything I needed to quickly whip up a batch of the shrimp, sauteed with herbes de Provence and for the dip--right down to the brand of whole grain mustard Giada recommends. I was also really curious how the shrimp would pair with the interesting combination of ingredients in the dip.


You can find the recipe here at Food Network.

Sauteed Shrimp Cocktail
Recipe courtesy Giada De Laurentiis
(Yields 4-6 Servings)

2 tablespoons olive oil
1 pound jumbo shrimp, peeled, tail left on, deveined
1 tablespoon herbes de Provence
Salt and freshly ground black pepper
1 1/4 cups plain yogurt
2 tablespoons mayonnaise
2 tablespoons whole-grain mustard (recommended: Maille)
1 1/2 tablespoons maple syrup
1 teaspoon turmeric
1/4 cup freshly chopped basil leaves

In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.

In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season, to taste, with salt and pepper. Place the yogurt mixture in a dipping bowl.

Place the bowl of dipping sauce on a serving platter with the cooked shrimp.


Notes/Results: Shrimp + herbes de Provence = really delicious. I wouldn't really have thought of partnering them but it works so well together. The shrimp were succulent and slightly sweet and the combination of herbs really enhanced that. The dip was a little odd but actually pretty tasty--the maple, mustard, turmeric and basil give a little sweet and savory contrast and the yogurt adds a little tangy zing. Together with the shrimp it is different but good and it certainly sets itself apart from the normal shrimp cocktail. Not sure that it really channeled my inner child this week ;-) but I will definitely make the shrimp again and would probably make the dip.


You can see how the other IHCC celebrated being a "Kid at Heart" by going to the post here and following the links.


Thanks to all of you who left such nice comments on my entry post for The Foodie Blog Roll and Marx Foods "The Next Iron Foodie" post last week.


I am happy to say that I got selected as one of the 25 challengers and will be receiving my box of 8 mystery ingredients next week and using at least 3 of them for a dish for the contest. (I am pretty sure it was my Mom's Chicken Fricassee food porn that got me in.) I am excited to get creative with some great ingredients from Marx Foods and nervous too--there are so many talented bloggers in the mix. I only hope I can keep up. I'll keep you posted and let you know when the voting begins!


Speaking of mystery ingredients and voting... here is my quick, last minute pandering for votes for the Recipe Impossible Joanne Eats Well With Others Edition--Squash. The poll was broken until this week and I didn't get a chance to mention that it was working again. As of right now my carrot-cake style Kabocha Cupcakes with Maple-Vanilla Bean Cream Cheese Frosting are sadly, embarrassingly, in last place. ;-( If you haven't voted and you liked my cupcakes, I would love for you to pop over to the poll here and give me a vote.


Not expecting to win, but a few more votes would be nice for saving a little face. ;-) They really were delicious! Maybe I needed a catchier name...? In any case the voting ends at midnight, this Sunday the 14th.

Max says "Vote for My Mom's Cupcakes!" (At least I think that is what that last meow meant, it is either that or "Give me a snack now!") Actually this is just a picture of Max stuck in for his favorite fans Foodycat and Ed & Rene' who have mentioned that they haven't seen any Max pictures lately. ;-) Here he is in his favorite spot on top of the glass table on my lanai.


So that is one whole bunch of random for this week!

How is your week going?