little_bopeep
02-22-2005, 01:29 PM
The thread on the other stuff board got me curious about Blue Ginger, so I went to their website (http://www.ming.com/recipes.htm) to check it out. I came across some awesome-looking recipes and figured others would enjoy them, too. I was thinking of you, Ana (wallycat), when I was copying the cabbage one.
"It's believed pasta originated in the East - so I'm retrieving lasagna for the home team - so to speak - with this luscious Asian-inspired pasta and cabbage cake. Unbaked - free-form - and prepared without binders - this lasagna is deliciously savory. Whenever you think mashed potatoes - or wonder what starch and which vegetables to serve—remember this lasagna. This dish goes well with poussin - served as an appetizer with grilled sausage or portobellos - or served alone."
Ingredients
2 tablespoons canola oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
2 cups green cabbage cut into 1/4-inch ribbons
2 cups napa cabbage cut into 1/4-inch ribbons
2 cups bok choy or choy sum cut into 1/4-inch ribbons
1/2 cup Chicken Stock or low-sodium canned broth
1/4 cup Shaoxing wine or dry sherry
6 tablespoons butter
Salt and freshly ground black pepper
8 3/3 -inch squares cut from fresh pasta sheets - or 8 wonton wrappers
Directions
1. Heat a medium skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers - add the garlic and ginger and saute - stirring - until soft - about 2 minutes.
2. Add the cabbages and bok choy - stir - and the stock and wine. Reduce the heat and simmer until the vegetables are soft - about 15 minutes. Add the butter - swirl the pan until melted - and season with the salt and pepper to taste. Keep warm.
3. Meanwhile - bring a large quantity of salted water to a boil. Add the pasta sheets and cook until al dente - 4 to 6 minutes. Drain well.
4. To serve - spoon 1 heaping tablespoon of the cabbage mixture onto each of 4 serving plates. Top with a pasta square and another spoonful of cabbage. Place one more pasta square on each serving and top with a final layer of cabbage.
SHALLOT-SOY VINAIGRETTE
"This much-loved dressing is a Blue Ginger staple, on our menu since day one and probably there forever. It epitomizes the East-West culinary approach. Vinaigrette is, of course , the basic French salad dressing, a mixture of oil and vinegar to which mustard and sometimes shallots are added. For this Blue Ginger version, I use Chinese black and rice vinegars plus soy sauce, in addition to mustard and shallots, for cross-cultural flavor."
Makes 3 1⁄2 cups
Lasts 2 weeks, refrigerated
1 cup grainy mustard
8 medium shallots, roughly chopped (about 1 cup)
1⁄4 cup Chinese black vinegar, or balsamic vinegar
1⁄2 cup naturally brewed rice wine vinegar
1⁄4 cup soy sauce
2 tablespoons sugar
2 cups grapeseed oil or canola oil
Kosher salt and freshly ground black pepper to taste
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.
SHALLOT–SOY MARINATED CHICKEN BREAST
WITH MELTED CABBAGE
Vinaigrettes can always double as marinades because their vinegar helps tenderize as well as flavor meats. This dish takes advantage of that fact to produce a deliciously moist roasted chicken breast. Actually, the part of the dish I love most is the melted cabbage. Growing up, I often ate cabbage steamed, braised, and stir-fried—methods that reduced the vegetable to luscious softness. In this recipe, cabbage is treated in just that way. I guess you could call the melted cabbage my version of mashed potatoes, as in the classic combo of chicken with mashed potatoes, which also inspired this dish.
Serves 4
4 large boneless chicken breasts with skin
1 cup Shallot-Soy Vinaigrette
1 tablespoon grapeseed or canola oil
Kosher salt and freshly ground black pepper to taste
1⁄4 cup extra-virgin olive oil
1 bunch of scallions, white and green part separated and thinly sliced
1 large head of napa cabbage, cored and cut into 1⁄4-inch slices
Juice of 1 lemon plus the zest, minced
1. Preheat the oven to 400°F.
2. In a large bowl, combine the chicken and the vinaigrette and toss to coat the chicken. Cover and marinate, refrigerated, for at least 1 hour and up to 4 hours.
3. Heat a large, ovenproof sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan. Season the chicken with salt and pepper, place in the pan skin side down, and sauté until brown, about 5 minutes. Turn the chicken and transfer, in the pan, to the oven. Roast until the chicken is cooked through, or until the juices run clear when the chicken is pricked with the tip of a knife in its thickest part, 12 to 15 minutes. Remove to a cutting board and allow to rest for 5 minutes, then cut the breast diagonally into 1⁄4-inch slices.
4. Meanwhile, in the same pan, heat the olive oil over high heat. Add the scallion whites and sauté until soft, 1 to 2 minutes. Add the cabbage, season with salt and pepper, and cook, stirring, until the cabbage is very soft, 5 to 6 minutes. Add the lemon juice and zest, stir, and correct the seasoning with salt and pepper.
5. Mound the cabbage in the center of a large serving plate. Surround with the chicken slices, garnish with the scallion greens, and serve.
Martin Yan's Warm Beef Spinach Salad
Serves 4
3/4 pound flank steak, thinly cut across the grain
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon oil
1 clove garlic, chopped
1 onion, thinly sliced
1 red bell pepper, thinly sliced
8 ounces baby spinach, cleaned
1/3 cup Shallot-Soy Vinaigrette
1. In a bowl combine beef, soy sauce and cornstarch. Stir to coat beef evenly and set aside.
2. Heat a stir-fry pan over high heat until hot. Add oil, swirling to coat the sides. Add garlic, cook until fragrant about 15 seconds. Add beef, cook while stirring until no longer pink in the center, about 3 minutes. Remove from pan.
3. Add onions and peppers, cook, while stirring until onions are tender and are beginning to brown on the edges, about 2 minutes.
4. Pour Shallot-Soy Vinaigrette into pan and bring to a boil. Return beef to pan and cook until heated through, about 30 seconds. Add spinach and toss to coat with sauce. Immediately remove from pan and serve.
"It's believed pasta originated in the East - so I'm retrieving lasagna for the home team - so to speak - with this luscious Asian-inspired pasta and cabbage cake. Unbaked - free-form - and prepared without binders - this lasagna is deliciously savory. Whenever you think mashed potatoes - or wonder what starch and which vegetables to serve—remember this lasagna. This dish goes well with poussin - served as an appetizer with grilled sausage or portobellos - or served alone."
Ingredients
2 tablespoons canola oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
2 cups green cabbage cut into 1/4-inch ribbons
2 cups napa cabbage cut into 1/4-inch ribbons
2 cups bok choy or choy sum cut into 1/4-inch ribbons
1/2 cup Chicken Stock or low-sodium canned broth
1/4 cup Shaoxing wine or dry sherry
6 tablespoons butter
Salt and freshly ground black pepper
8 3/3 -inch squares cut from fresh pasta sheets - or 8 wonton wrappers
Directions
1. Heat a medium skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers - add the garlic and ginger and saute - stirring - until soft - about 2 minutes.
2. Add the cabbages and bok choy - stir - and the stock and wine. Reduce the heat and simmer until the vegetables are soft - about 15 minutes. Add the butter - swirl the pan until melted - and season with the salt and pepper to taste. Keep warm.
3. Meanwhile - bring a large quantity of salted water to a boil. Add the pasta sheets and cook until al dente - 4 to 6 minutes. Drain well.
4. To serve - spoon 1 heaping tablespoon of the cabbage mixture onto each of 4 serving plates. Top with a pasta square and another spoonful of cabbage. Place one more pasta square on each serving and top with a final layer of cabbage.
SHALLOT-SOY VINAIGRETTE
"This much-loved dressing is a Blue Ginger staple, on our menu since day one and probably there forever. It epitomizes the East-West culinary approach. Vinaigrette is, of course , the basic French salad dressing, a mixture of oil and vinegar to which mustard and sometimes shallots are added. For this Blue Ginger version, I use Chinese black and rice vinegars plus soy sauce, in addition to mustard and shallots, for cross-cultural flavor."
Makes 3 1⁄2 cups
Lasts 2 weeks, refrigerated
1 cup grainy mustard
8 medium shallots, roughly chopped (about 1 cup)
1⁄4 cup Chinese black vinegar, or balsamic vinegar
1⁄2 cup naturally brewed rice wine vinegar
1⁄4 cup soy sauce
2 tablespoons sugar
2 cups grapeseed oil or canola oil
Kosher salt and freshly ground black pepper to taste
In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.
SHALLOT–SOY MARINATED CHICKEN BREAST
WITH MELTED CABBAGE
Vinaigrettes can always double as marinades because their vinegar helps tenderize as well as flavor meats. This dish takes advantage of that fact to produce a deliciously moist roasted chicken breast. Actually, the part of the dish I love most is the melted cabbage. Growing up, I often ate cabbage steamed, braised, and stir-fried—methods that reduced the vegetable to luscious softness. In this recipe, cabbage is treated in just that way. I guess you could call the melted cabbage my version of mashed potatoes, as in the classic combo of chicken with mashed potatoes, which also inspired this dish.
Serves 4
4 large boneless chicken breasts with skin
1 cup Shallot-Soy Vinaigrette
1 tablespoon grapeseed or canola oil
Kosher salt and freshly ground black pepper to taste
1⁄4 cup extra-virgin olive oil
1 bunch of scallions, white and green part separated and thinly sliced
1 large head of napa cabbage, cored and cut into 1⁄4-inch slices
Juice of 1 lemon plus the zest, minced
1. Preheat the oven to 400°F.
2. In a large bowl, combine the chicken and the vinaigrette and toss to coat the chicken. Cover and marinate, refrigerated, for at least 1 hour and up to 4 hours.
3. Heat a large, ovenproof sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan. Season the chicken with salt and pepper, place in the pan skin side down, and sauté until brown, about 5 minutes. Turn the chicken and transfer, in the pan, to the oven. Roast until the chicken is cooked through, or until the juices run clear when the chicken is pricked with the tip of a knife in its thickest part, 12 to 15 minutes. Remove to a cutting board and allow to rest for 5 minutes, then cut the breast diagonally into 1⁄4-inch slices.
4. Meanwhile, in the same pan, heat the olive oil over high heat. Add the scallion whites and sauté until soft, 1 to 2 minutes. Add the cabbage, season with salt and pepper, and cook, stirring, until the cabbage is very soft, 5 to 6 minutes. Add the lemon juice and zest, stir, and correct the seasoning with salt and pepper.
5. Mound the cabbage in the center of a large serving plate. Surround with the chicken slices, garnish with the scallion greens, and serve.
Martin Yan's Warm Beef Spinach Salad
Serves 4
3/4 pound flank steak, thinly cut across the grain
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon oil
1 clove garlic, chopped
1 onion, thinly sliced
1 red bell pepper, thinly sliced
8 ounces baby spinach, cleaned
1/3 cup Shallot-Soy Vinaigrette
1. In a bowl combine beef, soy sauce and cornstarch. Stir to coat beef evenly and set aside.
2. Heat a stir-fry pan over high heat until hot. Add oil, swirling to coat the sides. Add garlic, cook until fragrant about 15 seconds. Add beef, cook while stirring until no longer pink in the center, about 3 minutes. Remove from pan.
3. Add onions and peppers, cook, while stirring until onions are tender and are beginning to brown on the edges, about 2 minutes.
4. Pour Shallot-Soy Vinaigrette into pan and bring to a boil. Return beef to pan and cook until heated through, about 30 seconds. Add spinach and toss to coat with sauce. Immediately remove from pan and serve.