Treasured Saints Recipes
These recipes were used for the April 21st luncheon.
Miso Soup
Serves 4 (1 cup servings)
Ingredients
2 teaspoons hon dashi granules
4 cups water
3 tablespoons white miso paste
1 small packages firm tofu, diced
2 green onions, sliced on the diagonal
In a medium saucepan over medium-high heat, combine hon dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. . Simmer gently for 2-3 minutes and serve in bowls topped with green onion garnish.
Miso paste and hon dashi granules can be found at Asian markets.
Fried WonTon Noodles
Serves 30
1 packages wonton wrappers, each wrapper cut in strips
Oil
salt
Pour the canola oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain. Sprinkle with salt. Put in bowls for each table. Can be used in soup and on salad or as a snack.
Chinese Chicken Salad with Mango Sesame Dressing
Serves 4
Dressing Ingredients
1/2 cup canola oil
1/2 cup Major Grey’s mango chutney
4 tablespoons unseasoned rice vinegar
2 garlic cloves, peeled
4 1/2tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon Dijon mustard
crushed red pepper to taste
Combine all ingredients in blender until smooth. Can be made ahead. Refrigerate until ready to use.
Salad Ingredients
2 bone in chicken breasts
1 carrot
1 onion
2 stalks celery
Peppercorns
½ lemon
Bay leaf
4 Parsley stems
3 cups Napa cabbage, shredded
3 cups spring mix
1 cup Edamame, cooked as per packaged instructions
1/4 coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
1/3 chopped roasted peanuts
lime wedges for garnish
Poach chicken breasts, carrot, onion, celery, peppercorns, lemon, bay leaf, and parsley stems in large pot filled with water on medium high heat. when it comes to a boil, reduce heat to medium low and simmer for 1 hour. Remove chicken breasts and let cool. Once breasts are cool, remove skin and shred meat. Strain stock and save it for soups, etc. for a later date. Stock can be frozen.
Combine cabbage, lettuce, edamame, cilantro and green onion in a large bowl. Add two thirds of the dressing and toss to combine. Toss the chicken with the remaining dressing. Place salad greens on plate and top each salad with the shredded chicken and chopped peanuts. Serve with lime wedges.
Honey-Poached Pears with Mascarpone - Bon Appétit | February 1999
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Yield: Serves 4
2 firm but ripe large Bosc pears, peeled, halved, cored
2 tablespoons fresh lemon juice
1 cup water
1/2 cup dry white wine
6 tablespoons honey
1 teaspoon vanilla
1/2 cup mascarpone cheese*
2 teaspoons sugar
2 teaspoons brandy or dark rum
Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes. Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Add vanilla. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form. Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.