Oriented Style Mixed Vegetables

ASSEMBLE THESE SUPPLIES

1/2 pound snow peas
2 medium-size carrots (about 1/3 pound) Medium-size parsnip (about 1/4 pound) Medium-size leek (about 1/4 pound)
21/2 tablespoons olive oil
1/4 pound bean sprouts, rinsed and drained
2 teaspoons minced garlic
11/2 tablespoons soy sauce
1 tablespoon grated orange peel
1 tablespoon unsalted butter

STEPS IN PREPARATION:

In colander, rinse snow peas, drain, and pat dry with paper towels. Pinch off stem ends and pull off strings. Peel carrots and parsnip, and cut into 1/4-inch-thick julienne strips. Thoroughly rinse leek. Trim off root end and green part, and discard. With chef's knife, cut white part into 1/4-inch-thick julienne strips. Heat wok or large skillet over medium-high heat for 30 seconds. Add oil, tilting pan to coat surface evenly. When oil is hot, add the julienned vegetables and bean sprouts, and toss until well coated. Reduce heat to medium. Add snow peas, garlic, and soy sauce, and stir fry just until vegetables are crisp-tender, 4 to 5 minutes. Turn into heatproof bowl and keep warm in oven. Wipe out pan. Add orange peel and butter, and toss until blended.

Fettuccine with Garlic and Oil

ASSEMBLE THESE SUPPLIES:

Salt
1/2 cup plus 1 tablespoon virgin olive oil
1 egg
1/2 to '1/4 pound fresh fettuccine, preferably, or dried
1 tablespoon finely minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
Freshly ground pepper


STEPS IN PREPARATION:

Preheat oven to 200 degrees. In large covered sauce­pan, over high heat, bring 2 quarts water, 1 tablespoon salt, and 1 tablespoon olive oil to a boil. In small bowl, beat egg with fork just until blended. Add fettuccine to boiling water and cook 2 to 3 minutes for fresh, 8 to 12 minutes for dried, or just until al dente. While pasta is cooking, warm 4 plates in oven. Drain fettuccine in colander. Return hot pasta to pan. Add remaining 1/2 cup olive oil, and toss until evenly coated. Add egg, garlic, Parmesan, parsley, and salt and pepper to taste, and toss until combined. Divide among warmed plates and return to oven until ready to serve.

Clams in Sesame-Ginger Sauce Oriental-style

This meal features two different Oriental-style recipes. The stir-fried clams, water chestnuts, and daikon are served on a bed of fettuccine and accompanied by a second stir-fry dish of snow peas, bean sprouts, and julienne vegetables.

RECIPES


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Clams in Sesame-Ginger Sauce
24 clams, preferably Cherrystone
1/2-pound daikon, if available, or white radishes
12 scallions
8-ounce can water chestnuts 20-ounce can lychees 1 tablespoon cornstarch
3 tablespoons Chinese sesame oil
1 tablespoon finely grated ginger
1 tablespoon minced garlic 1/4 cup dry sherry
2 tablespoons soy sauce

STEPS IN PREPARATION

Scrub clams and rinse thoroughly to rid them of sand. In large stockpot or steamer unit, bring 1/2 inch water to a boil. Add clams and steam, covered, 5 to 7 minutes. With slotted spoon, transfer clams to colander. When clams are cool enough to handle, discard any that have not opened, and set remaining clams aside. Pour off cooking water from pot, return clams to pot, cover, and keep warm. Peel daikon and cut into 2 x 1/2-inch strips. Rinse scallions and pat dry. Trim off root ends and most of green. Slit each scallion in half lengthwise. Drain water chestnuts and lychees, and set aside. In small bowl, blend cornstarch with 1 tablespoon cold water. Heat wok or skillet used for vegetables over medium- high heat for 30 seconds. Add oil. When hot, add Daikon, scallions, and water chestnuts, and stir fry 4 minutes. Add ginger, garlic, sherry, and soy sauce, and toss 1 minute. Add clams and lychees, and stir fry 1 minute. Add cornstarch mixture to pan a few drops at a time, stirring constantly, until clam mixture reaches desired thickness. You may not need all the cornstarch. Top each portion of fettuccine with a serving of clams in their shells.

Stuffed Kohlrabi /Easy food recipes

Kohlrabi, a member of the cabbage family, is a green bulb with long leafy stalks and slightly sweet, crunchy flesh. Select unblemished bulbs and refrigerate them in a perforated plastic bag. To hollow out the kohlrabi after cooking, first cool the bulb under cold running water and then, holding it in the palm of one hand, carve out the center with a sharp paring knife.

ASSEMBLE THESE SUPPLIES:

1 red bell pepper

1/4 pound fresh wild mushrooms, preferably chanterelles,

shiitake, enokitake, or 2 ounces dried porcini, 

reconstituted (fresh cultivated may be substituted)

Medium-size Spanish onion (about 1/2 pound)

1 large or 2 small shallots

4 small kohlrabi (about 1 pound total weight)

4 tablespoons virgin olive oil 1 tablespoon unsalted butter Salt

Freshly ground black pepper

1/2 teaspoon minced fresh thyme, preferably, or parsley

STEPS IN PREPARATION:

In medium-size saucepan, bring 11/2 quarts water to a boil. Core, seed, halve, and dice red pepper. If using fresh mushrooms, wipe clean with damp paper towels and mince. If using porcini, drain, discard soaking liquid, pat dry, and mince. Peel and dice onion. Peel and mince shallots.

Shrimp with Coconut Cream and Mussels

For an attractive presentation, arrange the mussels and shrimp on a pinwheel of crisp snow peas and garnish each serving with a mussel shell. Serve the kohlrabi stuffed with chopped mushrooms, onions, and red bell pepper on the side.

ASSEMBLE THESE UTENSILS

Food processor or blender (if using homemade coconut cream)
Stockpot with cover
Large deep skillet with cover or wide, low casserole with cover
Medium-size saucepan
Large sauté pan
Heatproof platter
Large bowl
Medium-size bowl (if using homemade coconut cream)
4 small bowls
Colander
Fine sieve (if using homemade coconut cream)
Measuring cups and spoons
Chef's knife
Paring knife
Slotted spoon
Wooden spoon
Wooden spatula
Melon bailer
Stiff scrubbing brush
Cheesecloth or cloth napkin

RECIPES

ASSEMBLE THESE SUPPLIES:

3 pounds mussels
1 pound shrimp
11/2 cups dry vermouth
2 to 3 tablespoons cream of coconut, preferably homemade, or canned
1 cup heavy cream
2 large or 4 small shallots
1 tablespoon chopped fresh mint
Freshly ground white pepper
Salt
1/2 pound snow peas
Fresh mint sprigs (optional)

 STEPS IN PREPARATION:

Scrub mussels well with stiff brush and remove beards. Peel and devein shrimp. In stockpot, bring vermouth and 3/4 cup water to a boil. Reduce to a simmer. Add mussels, cover, and cook, stirring occasionally, until they open, 4 to 5 minutes. With slotted spoon, transfer mussels to large bowl, discarding any that have not opened. In colander lined with triple thickness of cheesecloth or cloth napkin, strain mussel poaching liquid over deep skillet. Shell mussels, reserving 2 or 3 shells per serving for garnish. Set mussels aside. Over high heat, reduce mussel poaching liquid to about 3/4 cup, about 10 minutes. Reduce heat to medium-high. For sauce, add coconut cream and heavy cream to reduced poaching liquid. Stirring with wooden spoon, reduce by one-third, about 10 to 15 minutes. Add shrimp and poach until they turn pink, about 3 minutes. While shrimp are poaching, peel shallots and slice thinly. Add mussels to sauce. Add shallots, chopped mint, and pepper to taste, and stir to combine. Remove skillet from heat, cover, and keep warm until ready to serve. In saucepan used for kohlrabi, bring 1 quart salted water to a boil. While water is coming to a boil, rinse snow peas under cold running water. Snap off ends and remove strings. Add snow peas to boiling water, return water to a boil, and immediately pour snow peas into colander to drain. Refresh snow peas under cold running water and drain. With slotted spoon, remove shrimp and mussels from sauce. Divide shrimp and mussels among 4 dinner plates. Top each portion with sauce and surround with "pinwheel" of snow peas. Arrange a few reserved mussel shells, open Side down, near mussels and shrimp and garnish with fresh mint sprigs, if desired.