| Chef2Chef Recipe Club - Volume 1 Number 017 - October 9, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning and Good Day! Cynthia has a great meal planned here. It sounds like my standard order at the local Chinese Restaurant. I love Hot and Sour Soup. I think I'll try this one tonight. Next time you visit the Chef2Chef.net site, don't forget to visit Cynthia's Corner, it changes every month and there is always something entertaining and tasty for you. Bon Appetit, Chef David Nelson ----------------------------------------------------------------------- Tuesday Hot and Sour Soup Mandarin Orange Salad Mongolian Beef Fresh Ginger Ice Cream Hot and Sour Soup This is an authentic Taiwanese dish, from a Chef friend of mine. 1/2 lb. finely shredded pork or chicken Vegetable oil 1 T. grated fresh ginger 2 cloves minced garlic 2 t. chopped green onion 2 T. cooking sherry 2 c. chicken broth 1 can straw mushrooms, drained 1 sm. can bamboo shoots, drained 2 sm. blocks plain firm tofu 2 tsp. cider vinegar White pepper Dark soy sauce 2 tsp. cornstarch 1 T. cold water 2 eggs, lightly beaten Sesame oil Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot oil until done. Drain and set aside. Reheat wok, add 1 T. oil. Season with ginger and garlic, stirring well. Add sherry and broth. add bamboo and tofu, which should be cut in small pieces. Bring to a boil. Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot). Add enough soy sauce to give a nice brown color. Flavor with salt. Mix cornstarch and water. Bring soup to boil again, slowly pour in cornstarch. Stir until soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs. Do not stir again until the egg comes to the surface. Add a small amount of sesame oil for extra flavor and added color. Add mushrooms and onion, heat and serve. ---------------------------------------------------- Mandarin Orange Salad Serves 10 Dressing: 1/3 cup oil 1/4 cup sugar 1/4 cup white vinegar 1 Tablespoon chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon hot pepper sauce Dash pepper Salad: 1/2 cup slivered almonds 3 tablespoons sugar 4 cups torn lettuce 4 cups torn spinach leaves 1 cup sliced celery 1/2 cup sliced green onions 1 (11-oz.) can mandarin orange segments, drained In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate1 hour to blend flavors. In a heavy skillet, cook almonds and sugar over medium-low heat until sugar melts and coats almonds, stirring frequently. Pour onto foil; cool. Break sugarcoated almonds apart if necessary. In large bowl, combine remaining salad ingredients except orange segments; toss gently. Pour dressing over salad; toss to combine. ----------------------------------------------------------- Original Cyn's Mongolian Beef (see note at end) 1/2 lb. round steak 1 tsp. cornstarch 1 tsp. Kikkoman soy sauce or Tamari 2 tsp. sherry 1/2 tsp. sugar 1/2 tsp. sesame oil 1 1/2 tsp. grated fresh ginger 2 c. finely shredded cabbage 2 tsp. cornstarch 2 tsp. water 2 T. vegetable oil 1/2 c. chicken broth 1 T. sesame oil 1 T. sesame seeds Slice steak thinly and place strips in bowl. Add next 6 ingredients, stir and allow to stand, covered, while you prepare the rest of the dish. Shred or slice the cabbage very thin. using a high flame, heat wok or large frying pan. Add oil to hot pot and heat. Add cabbage and stir fry, cooking for a few minutes. Add chicken broth, cover, cook for 6 minutes, stirring occasionally. Uncover, stir and remove cabbage to another dish, set aside. Reheat pan; add small amount of oil and heat. Add beef and stir-fry. Add the cabbage, stir. Mix cornstarch and water, add to meat and cabbage. Cook until gravy thickens. Pour sesame oil over, stir well. Pour onto serving platter, sprinkle with sesame seeds. Serves 2-3. This dish also can be made with broccoli, celery cabbage or other vegetables. Serve with steamed rice. NOTE: This is a variation of Chef Billy Sy's wonderful dish, which he used to serve at Anna Kao's Restaurant in Fox Chapel, PA. ----------------------------------------------- Fresh Ginger Ice Cream 1/3 cup water 1/4 cup finely pureed or grated fresh ginger, packed 5 large egg yolks 2/3 cup granulated sugar 1 cup whole milk 1 cup heavy cream 1 tablespoon fresh lemon juice, or to taste Combine the water and ginger in a small saucepan. Bring to a simmer over moderate heat, and simmer for 5 minutes. Remove pot from the heat and reserve. Beat the egg yolks with the sugar until thick and pale, and wide ribbons fall from whisk. Set aside. In a large, heavy saucepan, combine milk, cream and cooked ginger; bring to a boil. Slowly add about 1/4 cup of hot milk mixture to the beaten eggs, whisking as you pour. Immediately add the tempered egg mixture into the hot milk mixture, whisking to combine. Cook over moderate heat, whisking slowly, until it reaches custard stage, 180 degrees F. It should be thick enough to coat the back of a wooden spoon. DO NOT let the custard boil. Immediately pour hot custard through a sieve, pressing down on the ginger to extract all the juices. Discard the ginger. Refrigerate until cool or chill over ice water, stirring occasionally. Just before freezing, adjust mixture to taste with the lemon juice. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions and serve. Makes 1 quart NOTES : Mixture has to cool before it is used. ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |