Tuesday, May 28, 2013

[MC-AllEthnic-Recipes] China Moon Pot-Browned Noodle Pillow

 

                      
* Exported from MasterCook *

                   China Moon Pot-Browned Noodle Pillow

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  very thing (1/16 th inch) fresh Chinese
                        egg noodles
  2          teaspoons  Japanese sesame oil -- scant, or Five-Flavor Oil or Ma-La Oil
  1           teaspoon  kosher salt
  1 1/2    Tablespoons  finely chopped Chinese chives
  1 1/2    Tablespoons  thinly sliced green and white scallion
                        rings
  4        Tablespoons  vegetable oil -- corn or peanut, to 5 Tablespoons, for pan-frying

Fluff the noodles in a colander to separate and untangle the strands.
Bring a generous amount of water to a rolling boil over high heat. Add the
noodles and swish gently with chopsticks until the noodles are al dente
but cooked, about 2 minutes. Drain promptly, plunge briefly into ample ice
water to chill, then drain thoroughly.

Toss the noodles with the sesame-infused oil, salt, chives, and scallions,
using your fingers to distribute the seasonings and separate the strands.
At this point, the noodles may be sealed and refrigerated overnight.

Swirl 2 1/2 Tablespoons of corn oil into an 11 to 12-inch nonstick skillet
set over moderately high heat. When hot enough to sizzle a noodle, coil
the noodles in the skillet and press to even them with a spatula. Cook the
noodles until golden on the bottom, 5 to 7 minutes, adjusting the heat so
they sizzle without scorching. Flip the pillow over (or invert it onto a
plate and slip it back into the skillet browned side up and drizzle the
remaining 1 1/2 to 2 Tablespoons oil down the side of the pan. Swirl the
pan to distribute the oil under the noodles and brown the second side, 5
to 7 minutes more. Slip the pillow onto a baking sheet lined with 4 to 5
layers of paper towels; let drain. 

If working in advance, let the pillow cool on a rack to room temperature
after draining. Place it on a bed of dry paper towels, seal, and
refrigerate for 1 or 2 days. (There is a slight flavor loss, but
pillow-lovers are undeterred.) Rewarm on a baking sheet set on the middle
rack of a preheated 400F oven until the pillow is crisp and hot, about 5
minutes.

To serve, cut the noodle pillow into appealing thick wedges and place
alongside (or underneath) a saucy stir-fry.

Serves 3 to 6

AuthorNote: Every restaurant has at least one dish that customers adore
and the chef (who used to adore it) now hates. Familiarity breeds both
addiction and contempt in the case of this favorite, such that when the
chef even flirts with the idea of taking it off the menu, the customers
don't complain, they cry!

This is our love/hate child, a thick disk of subtly seasoned, thin egg
noodles that is pressed into a hot skillet and browned on both sides.
Called "two yellow faces" in Chinese, we turn them out by the score in our
downstairs kitchen and use them in our upstairs finishing kitchen to
pillow zesty stir-fries. Eaten plain (by our morning cooks, who consider
them great breakfast fare) or topped with a lush stir-fry (by our
customers, who are passionate about them), they are our house favorite and
may well become yours.

You can make either one large pillow, as instructed in the recipe, or two
small pillows using two 7-inch skillets.

Nonstick Pillows: After years of making noodle pillows in cast-iron
skillets - the way I'd learned from the pot-sticker man who lived near our
Taiwan alleyway and cooked on a streetside brazier - I discovered nonstick
cooking and gave up my kitchen aerobics. You still will need to use an
ample amount of oil to achieve proper browning, but the light skillet
makes it a cinch to flip the pillow, and it's thus easy to check the
pillow bottom to see if it's golden.

Flip-Flops: If you're inclined to theatrics but shy about flipping food,
practice with a wet sponge. One large, wet (not sopping) sponge is just
about the right heft to stand in for a noodle pillow, and if you flip it
onto the floor, then will be much less of a mess. Two to three sessions of
sponge-flipping should put you in good shape to try a pillow. Especially
if your dining area adjoins the kitchen, this little bit of drama will
raise applause as well as appetites.

Menu Suggestions: Any saucy stir-fry mates perfectly with a noodle pillow.
You can also serve the golden wedges alongside a big bowl of soup or a
main-course salad. Children are known to like them as much as Big Macs,
and everyone loves to eat them with their fingers.

Cuisine:
  "Chinese"
Source:
  "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 305 Calories; 17g Fat (50.6%
calories from fat); 6g Protein; 31g Carbohydrate; trace Dietary Fiber;
41mg Cholesterol; 485mg Sodium.  Exchanges: 2 Grain(Starch); 0 Vegetable;
3 1/2 Fat.

Nutr. Assoc. : 3395 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] China Moon Hot and Sour Vegetables - 14g Carbohydrate; 4g Dietary Fiber

 

                      
* Exported from MasterCook *

                    China Moon Hot and Sour Vegetables

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Aromatics:
  1         Tablespoon  finely minced fresh ginger root
  1         Tablespoon  finely minced garlic
  2        Tablespoons  Chinese black beans -- coarsely chopped (do not rinse them)
     3/4      teaspoon  dried red chile pepper flakes
                        Sauce:
     1/2           cup  unsalted stock -- chik'n or vegetable, or China Moon Double Stock (page 72) or Vegetable Infusion (page 82)
  2 1/2    Tablespoons  soy sauce
  2        Tablespoons  distilled white vinegar
     1/4      teaspoon  sugar
                        Vegetables:
     3/4         pound  trimmed cauliflower florets -- cut into walnut-size pieces
     1/2         pound  trimmed and peeled carrots -- cut diagonally into rippled or plain coins 1/8-inch thick
  1              pound  slender green and golden zucchini -- cut into 1/4-inch rounds
  2        Tablespoons  vegetable oil -- corn or peanut, for stir-frying
  1         Tablespoon  cornstarch -- dissolved into 1 1/2 Tablespoons cold stock or water
                        To garnish: -- diagonally sliced green and white scallion rings

Combine the aromatics in a small dish and seal until ready to use.

Combine all the sauce ingredients through the sugar in a small bowl. Stir
to blend, leaving the spoon in the bowl.

Bring a large pot of water to a rolling boil. Blanch the cauliflower for 1
minute. Scoop into ice water to chill; drain. Return the water to a boil
and blanch the carrot for 15 seconds. Scoop into ice water to a boil and
blanch the carrots for 15 seconds. Scoop into the ice water to chill;
drain. Return the water to a boil and blanch the zucchini for 5 seconds.
Scoop into ice water to chill; drain. Once blanched, the vegetables may be
held at room temperature for several hours or refrigerated overnight.
Bring to room temperature and drain off any excess liquid before
stir-frying.

About 15 minutes before serving, heat a wok or large heavy skillet over
high heat until hot enough to evaporate a bead of water on contact. Add 2
Tablespoons of the oil and swirl to glaze the pan . Reduce the heat to
moderately high. When the oil is hot enough to sizzle a bit of ginger, add
the aromatics and stir gently until fully fragrant, 20 to 30 seconds,
adjusting the heat so they foam without scorching. Don't worry if the
black beans stick to the pan; they will loosen when the sauce is added.
Add the cauliflower and toss for 2 minutes. Add the carrots and toss for 1
1/2 minutes more. Add the zucchini and toss for 30 seconds. Adjust the
heat to maintain a merry sizzle and drizzle a bit more oil down the side
of the pan, if needed to prevent the vegetables from sticking.

Stir the sauce, add it to the pan, and stir to combine. Bring to a simmer.
Cover and cook until the vegetables are tender-crisp, 30 seconds to 1
minute. Quickly stir the cornstarch mixture to recombine it and add it to
the pan. Stir until the sauce turns glossy and slightly thick, 10 to 20
seconds.

Serve the vegetables immediately on a heated platter or plates of
contrasting color. Garnish with a sprinkling of scallion rings.

Serves 4 to 6

AuthorNote: When the wear and tear of being a carnivore is weighing on me
- or when I simply have the lust for a zesty, great plate of stir-fried
vegetables - this is the dish I make. It is simple, deeply satisfying, and
delicious eaten straight out of the pan.

You can gussy it up, if you like, with the addition of baby squash,
boutique sweet peppers, wild or domestic mushrooms, or even the
Martian-looking green cauliflower I sometimes spy in stores. It will be
good in any fashion.

Menu Suggestions: A Pot-Browned Noodle Pillow is the ideal landing pad for
this stir-fry. It is also comfortable alongside a bowl of rice and/or a
wedge of roasted [2Favorite] or even a good (bean) burger.

Choosing Fresh Chinese Vegetables: A vegetable, like a person, generally
wilts and wrinkles as it ages. So if you're looking for fresh, young
vegetables, you'll want them "full of juice" - plump, firm, and generally
smooth to the touch.

The ends tell a lot. Even if you've never seen a bunch of Chinese
broccoli, moist stems and straight-standing leaves will tell you it's in
good shape. Similarly, a head of Chinese celery may be a new sight, but a
cluster of moist roots at the base and a flag-waving of perfect leaves at
the mast should reassure you that it's fresh.

There are exceptions to the rule: A Chinese bitter melon will look
rightfully warty, and a hank of tender Chinese longbeans will seem limp.
But even the bumpy bitter melon should have smooth and juicy (not pitted)
lumps, and a properly limp longbean should be smooth and uniformly green
(not brown or scaly).

If your eye gauges that a vegetable is worthy of buying, but you don't
know the taste or name, here are two approaches to finding out whether you
want to eat it with your supper: One is nibble on a bit of the leaf right
there in the market. (If you do this with appropriate gravity, while
clutching a fat bunch of stuff to purchase, even a sour-stomached grocer
will not look at you too askance.) Or, a second route is to take the
vegetable home, untasted, and submit it to a taste test: Slice off three
pieces of the case study. Nibble on the first one raw; blanch the second
piece; saute or stir-fry the third. You'll learn not only what the
vegetable tastes like but also the way you like it best.

Cuisine:
  "Chinese"
Source:
  "The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 119 Calories; 6g Fat (43.4%
calories from fat); 4g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 641mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 1
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 20130 2255 0 0 0 0 0 0 0 0 26097 26099 0 0 0

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[MC-AllEthnic-Recipes] China Moon Fresh Ginger Ice Cream - 5 pts plus; 15g Carbohydrate; trace Dietary Fiber

 

Points were calculated for 1/2 cup servings.

                      
* Exported from MasterCook *

                    China Moon Fresh Ginger Ice Cream

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Frozen                          LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  water
     1/2           cup  sugar -- plus 2 Tablespoons
     1/4           cup  very finely minced ginger -- packed, or pureed, or grated
  1                cup  whole milk
  2                     extra large eggs
  1                cup  cold heavy cream
  1           teaspoon  freshly squeezed lemon juice -- about

Combine the water and 1/4 cup of the sugar in a small heavy saucepan.
Bring to a steaming near-simmer over moderate heat, stirring to dissolve
the sugar. Add the ginger, stir to blend, then bring the mixture to a
boil. Reduce the heat to maintain a weak simmer and simmer for 5 minutes.
Remove the pot from the heat.

In a larger heavy saucepan, combine the 2 Tablespoons of the sugar with
the milk. Bring to a near-simmer over moderate heat, stirring to dissolve
the sugar. Remove from the heat, then carefully scrape the sugar syrup
into the milk mixture. Stir to combine, cover the pot to hold in the heat,
and set the mixture aside to steep for 20 minutes.

Briskly beat the egg yolks with the remaining 1/4 cup sugar until the
mixture is thick and pale yellow and falls in wide ribbons from the whisk.

Place the heavy cream in a large bowl and nest in a larger bowl of ice.
Place a fine-mesh sieve alongside.

When the steeping time is up, return the milk mixture to scalding,
stirring as it heats. Slowly drizzle about 1/4 cup of the hot milk into
the beaten eggs, whisking as you pour. Immediately scrape the tempered egg
mixture into the hot milk, whisking to combine. Cook over moderate heat,
whisking slowly, until it reaches the custard stage, 180F on an
instant-read thermometer; it will be thick enough to coat and cling to the
back of a wooden spoon. Don't let the milk boil or you'll wind up with
scrambled eggs.

Immediately pour the hot custard through the sieve into the chilled cream.
Press down on the trapped ginger to extract every drop of liquid, then
scrape the bottom of the sieve clean. Discard the ginger.

Let the custard cool completely, stirring occasionally. Once cool, it may
be refrigerated for a day or two before freezing. Don't worry if the
mixture separates; simply stir to recombine. 

Just before freezing, adjust the mixture with the lemon juice, adding it
in drops until the flavor peaks perceptibly on the tongue.

Freeze the ice cream in an ice cream maker according to the manufacturer's
instructions. Store the ice cream with a piece of the plastic wrap pressed
directly on the surface. Let soften slightly before serving. 

Makes 1 quart; serving 8 

AuthorNote:

Serving Suggestions: I've eaten vatfuls of this ice cream in the nude
(both me and the ice cream), and it needs no garnish to be delicious.
However, Bittersweet Chocolate Sauce (page 489) was literally made for it;
the yin-yang contrast of hot and cool is stunning. Fresh strawberries
and/or Cappuccino Coins (page 450) are other worthy counterpoints.

Too Sweet is Just Right: One of the secrets of making ice cream is to make
it a touch too sweet before freezing. Then, once it is frozen, it will
taste balanced. Chilling and freezing dulls flavors - whether we're
talking ice cream or Champagne.

Source:
  "The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "1 quart"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 194 Calories; 13g Fat (61.6%
calories from fat); 3g Protein; 15g Carbohydrate; trace Dietary Fiber;
107mg Cholesterol; 45mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 26086 0 0 720 0

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Monday, May 27, 2013

[MC-AllEthnic-Recipes] China Moon Wok-Seared Spinach Relish - 1 PT PLUS; 4g Carbohydrate; 2g Dietary Fiber

 

                      
* Exported from MasterCook *

                   China Moon Wok-Seared Spinach Relish

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  spinach leaves -- packed
  2          teaspoons  vegetable oil -- corn or peanut oil, to 3 teaspoons, for stir-frying
     1/2         small  red onion -- cut into moons 1/16 inch thin
  2             cloves  garlic -- to 3 cloves, sliced paper-thin
     1/2         small  red bell pepper -- finely diced
     1/2      teaspoon  kosher salt
     1/4      teaspoon  sugar
     1/4      teaspoon  Japanese sesame oil

Bring a generous amount of water to rolling boil. Add the spinach, push
under the water, and blanch for 5 seconds. Submerge in ice water to chill;
drain. Squeeze in small handfuls to extract excess water. Fluff to loosen
the leaves.

Heat a wok or large heavy skillet over high heat until a bead of water
evaporates on contact. Add 2 teaspoons of the oil and swirl to glaze the
pan. Reduce the heat to moderately high. When the oil is hot enough to
sizzle an onion slice, add the onion and toss until translucent, 30 to 60
seconds. Adjust the heat to maintain a merry sizzle and drizzle a little
more oil down the side of the pan, if needed to prevent sticking. Don't
worry if the vegetables color a bit, they will be tasty.

Add the bell pepper dice and spinach, and toss briskly to mix. Turn off
the heat. Sprinkle the salt and the sugar into the pan and quickly toss to
combine. Drizzle in the seasoned oil and toss to blend. Move quickly so
that the spinach does not have time to release its juices.

Serve immediately. Or spread the spinach relish on a platter to cool and
serve tepid or at room temperature on a platter that shows off to a deep
green color.

Serves 4 to 6

AuthorNote: Equally good hot, tepid, or at room temperature, this is a
"relish" as much as a vegetable. The texture is silken and vibrant, and
the flavor is very clean. 
Blanching the spinach can be done well in advance of stir-frying; simply
leave it in a strainer to siphon off the extra water.

Menu Suggestions: For its simplicity of flavor, the spinach is an
excellent accompaniment to many steamed, stir-fried or deep-fried
[cFavorite] dishes.

Cuisine:
  "Chinese"
Source:
  "The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 41 Calories; 2g Fat (45.1% calories
from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
227mg Sodium.  Exchanges: 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] China Moon Coin Corn Cakes- 2 pts plus; 8g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                        China Moon Coin Corn Cakes

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  all-purpose flour
     1/2      teaspoon  baking powder
     1/2      teaspoon  kosher salt
     1/2      teaspoon  Roasted Szechwan Pepper-Salt
  1                     egg -- beaten
  2        Tablespoons  unsweetened coconut milk
  1           teaspoon  finely minced fresh ginger
     1/2      teaspoon  fresh ginger juice -- squeezed from finely minced fresh ginger
     3/4      teaspoon  Chinese chili sauce
  1 1/3           cups  fresh corn kernels
     1/4           cup  finely chopped fresh cilantro leaves -- and stems
     1/4           cup  thinly sliced green and white scallion
                        rings
  2        Tablespoons  vegetable oil -- corn or peanut, to 3 Tablespoons, for pan-frying

Combine the flour, baking powder, salt, and pepper-salt in a bowl.

In a second, larger bowl, combine the egg, coconut milk, minced ginger,
ginger juice, and chili sauce.

Add the flour mixture to the liquid mixture and stir gently just until
combined.

Add the corn, cilantro, and scallions, and stir gently just until mixed.
Do not overmix or the fritters will be tough. At this point, the mixture
may be sealed and refrigerated for an hour. Let it come to room
temperature before making the fritters.

About 15 minutes before serving, heat a large heavy skillet over high heat
until a bead of water evaporates on contact. Add enough oil to thinly
glaze the pan, then reduce the heat to moderate. When the oil is hot
enough to foam a dab of the fritter mixture, drop it by heaping
tablespoons into the pan, about 4 fritters at a time with at least 1 inch
between them. Gently smooth the top of each fritter a bit to flatten. Fry
until plump and golden, about 1 1/2 minutes on each side, adjusting the
heat so the fritters foam without scorching. Cut open the first fritter to
be sure it is cooked through. Remove the first batch to paper towels to
drain, then fry the second batch; add oil between batches as needed.

Serve promptly, overlapping one fritter with its platemate to garner a bit
of height.

Makes 12 two and one-half inch fritters

Menu Suggestions: I particularly like these corn cakes with our steamed
and baked [cFavorites], such as... Or, for a summer buffet, team them with
your favorites among our cold [cFavorite], [2Favorite], and noodle dishes.

AuthorNote; One of our sous-chefs, Nance Tourigny, devised these terrific
corn fritters during her first month on the job. The staff thought them
absolutely delicious and they and our customers could not get enough of
them.

Frozen corn will not work here; we tried it. The taste is flat and
uninspired. Wait for the real thing to make them.

The batter can be made up to an hour in advance. Frying the fritters takes
only minutes.

Cuisine:
  "Chinese"
Source:
  "The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "12 2 1/2-inch fritters"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 3g Fat (40.6% calories
from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 170mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] China Moon Broad Noodle Pillow

 

                      
* Exported from MasterCook *

                      China Moon Broad Noodle Pillow

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  fresh broad Chinese egg noodles -- or fresh fettucine
     1/2           cup  finely shredded carrots
     1/2           cup  finely slivered leeks
  2        Tablespoons  finely chopped Chinese chives
  2        Tablespoons  thinly sliced scallions -- green and white rings
  2          teaspoons  Japanese sesame oil -- or Five-Flavor Oil (p 13) or Ma-La Oil (p 17)
  1           teaspoon  kosher salt -- scant
  2            pinches  Roasted-Szechwan Pepper Salt
  4        Tablespoons  vegetable oil -- corn or peanut, to 5 T., for pan-frying

Fluff the noodles in a colander to separate and untangle the strands.
Bring a generous amount of unsalted water to a rolling boil over high
heat. Add the noodles and swish with chopsticks until the noodles are al
dente but cooked, about 3 minutes. Drain promptly, plunge briefly into
ample ice water to chill, then drain thoroughly.

Toss the noodles with the carrots, leeks, chives, scallions, oil, salt and
pepper-salt, using your fingers to distribute the seasonings and separate
the strands. At this point, the noodles may be sealed and refrigerated
overnight.

Swirl 3 Tablespoons of the corn oil in an 11 to 12-inch nonstick skillet
over moderate heat. When hot enough to sizzle a noodle, coil the noodles
in the skillet and press to even them with a spatula. Cook the noodles
until golden on one side, 7 to 8 minutes, adjusting the heat so they
sizzle without scorching. Flip the pillow over (or invert it onto a plate
and slip it back into the skillet browned side up) and drizzle the
remaining 1 1/2 to 2 Tablespoons oil down the side of the pan. Swirl the
pan to distribute the oil under the noodles and brown the second side, 8
to 9 minutes more. Slide the pillow (it may be a bit fragile) onto a
baking sheet lined with a thick mat of paper towels to drain.

If working in advance, let the pillow cool on a rack to room temperature
after draining. Place it on a bed of fresh paper towels, seal, and
refrigerate for 1 or 2 days. Re-warm on a baking sheet set on the middle
rack of a preheated 400F oven until the pillow is crisp and hot, about 5
minutes.

To serve, cut the noodle pillow into thick wedges and place alongside (or
underneath) a saucy stir-fry.

Serves 3 to 6

AuthorNote: When looking for an appropriate companion for one of our
sandpot casseroles, someone in the kitchen hit on the idea of making a
noodle pillow with broad egg noodles and slivered vegetables. The
experiment was a grand success.

You can be creative with this recipe and add slivers or bits of your own
devising: Smoked ham, slivered sweet or spicy peppers, yellow and gold
zucchini julienne, or julienned basil would all be good.

Everything short of the actual pan-frying may be done ahead. Or, you can
sacrifice a bit of the flavor and do the browning in advance and then
reheat the pillow in the oven.

Skinny Noodle Note: If this recipe appeals to you on a day when only thin
noodles are on hand, go ahead and use them.

Petite Pillows: For smaller, individual pillows, divide the noodles into
halves or thirds and use a tiny skillet. Non-stick surfaces are easiest to
use, but a heavy cast-iron skillet or most any skillet will brown a noodle
pillow well.

Menu Suggestions: Delicately flavored casseroles that can use the extra
vegetable lift are excellent served with this pillow. ...You can also
serve pillows wedges alongside most any soup and encourage your guests to
enjoy them with their fingers.

 China Moon Five-Flavor Oil
  1 1/3           cups  oil -- corn or peanut
     1/2           cup  sesame oil -- Japanese
  3              large  scallions -- cut into thick green and white rings
  10            slices  quarter-size thin coins fresh ginger -- smashed
  1 1/2      teaspoons  dried red chili flakes -- shockingly pungent
  2          teaspoons  Szechwan peppercorns

Combine all of the ingredients in a heavy, non-aluminum 1 to 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225F, stirring
occasionally. Let simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and let stand until cool
or overnight.
Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool temperature.
Makes 1 1/2 cups

China Moon Ma-La Oil
  1                cup  oil -- Mazola corn or Planter's peanut
  1                cup  Japanese sesame oil -- Kadoya brand preferably
     1/2           cup  thinly sliced scallions -- green and white
scallions rings
  15            slices  quarter-size coins fresh ginger -- smashed
  2        Tablespoons  Szechwan peppercorns
  2        Tablespoons  dried red chile flakes -- shockingly pungent
  2          teaspoons  Kosher salt -- Diamond brand preferably

Combine all of the ingredients in a heavy, non-aluminum 1 1/2-quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225 to 250F, stirring
occasionally. Let simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and let stand until cool
or overnight.
Strain the oil without pressing on the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room temperature.
Makes 2 1/2 cups (40 one-tablespoon servings)

Roasted-Szechwan Pepper Salt
     1/4           cup  Szechwan peppercorns -- any thorns or twigs
removed
     1/2           cup  kosher salt

Combine the peppercorns and salt in a heavy skillet and toast over
moderate heat, stirring, until the salt turns off-white, about 5 minutes.
Adjust the heat so the peppercorns do not burn, but expect them to smoke.
Remove the hot mixture to a food processor and process for 1 full minute
to obtain a fine powder. Alternatively, grind the mixture in a spice
grinder. Sieve it to remove the peppercorn husks. Store the mixture in a
clean dry bottle, sealed airtight.
Makes 1/2 cup (8 one-tablespoon servings)

Cuisine:
  "Chinese"
Source:
  "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 319 Calories; 17g Fat (48.5%
calories from fat); 7g Protein; 34g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 537mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 3
1/2 Fat.

Nutr. Assoc. : 3395 904921 902671 0 0 0 0 0 0

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Sunday, May 26, 2013

[MC-AllEthnic-Recipes] File - Mastercook generic formatting

 


For those who do not have MasterCook or other data base, it is possible
to post to ERMC with manual formatting. Here is an example.

@@@@@
title
<hard return>
ingredients
<hard return>
directions

Example:

@@@@@
Squash Casserole

2 pounds yellow squash
2 medium tomatoes, sliced
Salt and pepper, to taste
2 medium onions, sliced
1/2 cup Parmesan Cheese
1/4 cup Margarine, (1/2 stick)

Preheat oven to 350 degrees F. Peel and slice squash into rounds about 1/2" thick. Place about 1/3 of the sliced squash in the bottom of a baking dish, add a 1/3 of the tomatoes, salt and pepper, 1/3 of the onions and 1/3 of the cheese. Dot with 1/3 of the margarine. Repeat with additional two layers. Cover with foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes.

Serves 4-6.

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Friday, May 24, 2013

[MC-AllEthnic-Recipes] China Moon Master Sauce Poussin

 

                     
* Exported from MasterCook *
 
                           Master Sauce Poussin
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meat
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     fresh poussin -- baby chickens, 10 to 12 ounces each
                        MASTER SAUCE:
  2 1/2           cups  China Moon Double Stock -- (page 72) or unsalted chicken stock
  2               cups  soy sauce
     1/3           cup  Chinese rice wine -- or dry sherry
  6             pieces  fresh ginger -- coin-sized, peeled & smashed
  4                     scallion -- fat-sized, cut into 1-inch nuggets and smashed
  1 1/2                 star anise -- broken into their 12 individual points
  2             ounces  Chinese golden rock sugar -- smashed into bits (1/3 cup after smashing)
  1         Tablespoon  crumbled cassia -- or cinnamon bark
                        thinly pared zest of 1/2 orange -- well scrubbed, no white pith
     1/2      teaspoon  Szechwan peppercorns
                        To garnish: -- coriander sprigs or scallion brushes
 
Chop off and discard the tail and skinny wingtips of the birds. Clean the
cavities well of kidneys, blood, loose membranes and fat sacs, then flush
with cold water. Pat dry inside and out.
 
In a wok, or heavy, non-aluminum pot large enough to hold the chickens
snugly, bring all of the sauce ingredients through the peppercorns to a
simmer over moderate heat, stirring to dissolve the sugar.
 
Add the poussin and ladle the liquid over the top while the sauce returns
to a simmer. The repeated shower of hot liquid will sear and color the
birds. Cover the pot and simmer the poussin for 15 minutes. Turn and baste
the birds midway through cooking. (If you are cooking a single large
chicken, extend the simmering time to 40 minutes.)
 
Carefully remove the birds to a large plate, breast side up. The skin will
be very fragile; take care not to tear it. Tilt the birds over the pot to
drain the cavities of sauce. Strain the sauce, discarding the solids.
 
To serve the birds freshly stewed, let them stand 10 minutes before
cutting so the juices do not run freely. With a sharp, thin-bladed cleaver
or chef's knife, cut off the wings and legs at the joints. Cut through the
breastbone and along both sides of the backbone; discard the backbone. Put
each half, bone side down, on the board and cut it crosswise into pieces.
Whack with conviction you may not feel so the knife cuts cleanly through
the bone. Rearrange the birds in more or less their original shape on
heated plates of contrasting color. Spoon a bit of the hot sauce on top
and garnish with a fresh flag of coriander or scallion brushes.
 
 
Or, for a fuller flavor, refrigerate the birds covered in the sauce for 1
or 2 days and serve them cold or at room temperature. First refrigerate
the sauce, uncovered, until it is just cool enough to handle (and no
longer hot enough to further cook the chickens). Return the birds, breast
side down, to the casserole or a container of similar size. Pour the sauce
over the birds, cover, and refrigerate. The juices will gel upon cooling.
To serve, use your fingers to gently clean the birds of clinging sauce,
then chop the birds as described. Arrange the pieces on plates or a
platter of contrasting color. Spoon a bit of the jellied sauce on top and
garnish with the coriander or scallion.
 
Refrigerate or freeze the excess master sauce for further use.
 
Serve 4 as a main course, 6 to 8 as part of a multi-course meal
 
AuthorNote: Master sauce dishes are among the most approachable in the
Chinese culinary lexicon, the coq au vin of the would-be-Chinese-cook's
world.
 
Baby chickens - poussin, in French, and now commonly called so in
gastronomic English - are ideal when cooked whole in a master sauce. The
flavors and colors of soy, rice wine, cassia bark, and orange zest
penetrate the skin and accentuate the sweet goodness of the flesh.
 
The poussin can be served hot and freshly pulled from the sauce or left to
chill and enrich in the sauce as detailed below. Either way, it is a
simply done dish, requiring only a few ingredients and no culinary
bravery.
 
In addition to larger breasts that can be stewed successfully in master
sauce, the succulent liquid is also a great vehicle for flavoring heartier
vegetables like mushrooms, carrots, and potatoes, as well as hard-cooked
eggs (the latter a traditional Chinese snack). Simmered briefly in the
sauce, the vegetables become quite rich and potent, and offer a very nice
contrast to an otherwise mild dish of rice or pasta.
 
LEFTOVER MASTER SAUCE: In traditional northern Chinese homes, master
sauces were added to and kept simmering literally over several
generations, much like a mother yeast starter in other parts of the world.
Enriched by the first stewing, the sauce becomes the base of the next dish
- whether it be another chicken, a dinner of chicken or duck legs, or
perhaps a pork butt or loin of beef. The method for renewal is simply to
heat the original sauce (which may be frozen) and then taste and "adjust
up" with more of whatever ingredient the tongue desires in roughly equal
proportion to the original recipe. Sauce renewals inevitably involve
adding more stock or water to cut the richness (and saltiness) gained from
the initial simmering. Do not be surprised if all that is required for the
first rerun is the simple addition of stock or water; if your aromatics
were very fresh, their potency from the first use will last through the
second.
 
MENU SUGGESTIONS: Cold, the poussin is the perfect alongside a simple
salad or as part of a "Peking antipasto" platter with one of our cold
noodle dishes. If you are serving the poussin hot, it is most delicious
alongside rice and a simply sauteed green vegetable or a colorful
vegetable melange.
 
Cuisine:
  "Chinese"
Source:
  "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 2720 Calories; 183g Fat (61.7%
calories from fat); 215g Protein; 40g Carbohydrate; 5g Dietary Fiber;
936mg Cholesterol; 9080mg Sodium.  Exchanges: 1/2 Grain(Starch); 27 1/2
Lean Meat; 4 Vegetable; 21 1/2 Fat; 1 Other Carbohydrates.
 
 
Nutr. Assoc. : 900248 0 4017 0 0 0 0 0 5737 2705 1012 0 0

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[MC-AllEthnic-Recipes] China Moon Wild [Rice] Soup - 7 pts plus

 

                     
* Exported from MasterCook *
 
                       China Moon Wild [Rice] Soup
 
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 5%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  wild rice
                        Roasted Szechwan Pepper-Salt -- page 5
  4               cups  water -- or unseasoned stock
  8               cups  China Moon Infusion -- page 8, or unsalted chik'n-flavored stock
                        kosher salt
                        Soup Trimmings:
  1              small  fennel bulb -- or medium, halved lengthwise, cored, and sliced paper-thin
  2              small  inner ribs celery -- sliced on the diagonal into paper-thin commas
  5                     fresh shiitake mushroom caps -- to 6, sliced paper-thin
     1/2           cup  finely shredded carrot
     1/4           cup  thinly sliced scallions -- green & white rings
  1         Tablespoon  chopped Chinese chives
                        To garnish: -- enoki mushrooms and chive blossoms, if available
 
Rinse the wild rice under cool water; drain.
 
Combine the rice, 1/2 teaspoon pepper-salt, and 4 cups water or unseasoned
stock in a saucepan. Bring to a simmer over moderate heat and cook,
uncovered, until the rice grains are tender and only half are split, 30 to
40 minutes.
 
Heat the infusion over moderate heat in a non-aluminum pot. Season the
infusion with enough kosher salt to bring out the flavor of the garlic and
then enough pepper-salt to tingle your tongue. Don't be shy; the trimmings
are largely unseasoned and mild.
 
Divide the wild rice, fennel, and celery among heated soup bowls. Ladle
the steaming infusion into the bowls and top each with the shiitake
slices, shredded carrot, scallion rings, chives, enoki mushrooms, and
chive blossoms. Serve immediately.
 
Serves 4 to 5 large bowls, 6 to 8 in small bowls
 
AuthorNote: This is a light soup made distinctive by the flavors of wild
rice and wild mushrooms. It is a pretty mix of browns and greens, studded
with glimmers of white. If the suggested ingredients are not available to
improvise. It's hard to get too wild with such a simple soup.
 
WILD RICE: Wild rice is, to me, a fascinating ingredient, a bit of
primitive nature to put into our bowls. Like most wild things, its flavor
differs enormously depending on locale. I favor Mendocino wild rice, grown
by wild food folks on California's northern coast. Its flavors is
exceptionally light and clean, and the grain plumps nicely.
 
Depending on mood and recipe, I cook wild rice in water, vegetable or
chicken stock, or China Moon Infusion. Choose whatever suits you here.
 
 
 
China Moon Roasted Szechwan Pepper-Salt
     1/4           cup  Szechwan peppercorns -- any thorns or twigs
removed
     1/2           cup  kosher salt
 
Combine the peppercorns and salt in a heavy skillet and toast over
moderate heat, stirring, until the salt turns off-white, about 5
minutes.Adjust the heat so the peppercorns do not burn, but expect them to
smoke.
Remove the hot mixture to a food processor and process for 1 full minute
to obtain a fine powder. Alternatively, grind the mixture in a spice
grinder. Sieve it to remove the peppercorn husks. Store the mixture in a
clean dry bottle, sealed airtight.
Makes 1/2 cup (8 one-tablespoon servings)
 
Cuisine:
  "Chinese"
Source:
  "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 274 Calories; 1g Fat (3.0% calories
from fat); 21g Protein; 50g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 2607mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1 1/2 Vegetable; 0 Fat.
 
 
Nutr. Assoc. : 0 0 0 58487 0 0 0 902519 903386 926083 0 20210 0

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