Chef On A Shoestring
Chef Christina Pirello,
host of Christina Cooks seen on PBS
author of Cooking the Whole Foods Way
Click here to see Christina Pirello's Web site.
Menu:
Warm Broccoli Rabe and Shiitake Mushroom Salad
Tilapia En Papillote Served With Warm Sweet Corn Fritters
Ginger-Poached Pears
Warm Broccoli Rabe and Shiitake Mushroom Salad
**Note you can substitute the broccoli rabe with escarole if you prefer.**
According to Christina Pirello's cookbook, "Cook Your Way to the Life You Want," shiitake mushrooms cleanse the blood and are reputed to balance blood pressure.
Ingredients for salad:
2 teaspoons extra-virgin olive oil
1 Small Red Onion, cut into thick half-moon slices
1/2 teaspoon chili powder
Soy Sauce to taste
5 to 6 dried shiitake mushrooms, soaked until tender, thinly sliced
1 bunch of broccoli rabe, rinsed well
Ingredients for dressing:
2 Tablespoons balsamic vinegar
2 teaspoons brown rice syrup
2 teaspoons sesame tahini
1/2 teaspoon soy sauce
1 teaspoon umeboshi vinegar **you can substitute this with extra freshly squeezed lemon juice**
Juice of 1/2 lemon
Method for salad:
Heat oil in a deep skillet over medium heat. Add onion slices, chili powder, and a dash of soy sauce. Saute until limp about two minutes. Add mushrooms and a dash of soy sauce. Saute for 3 to 4 minutes. Add the broccoli rabe, season lightly with soy sauce, and saute until limp, and deep green for about 5 to 7 minutes.
Make the dressing by whisking all the ingredients together until combined well.
To serve: Mix dressing into hot broccoli rabe mixture, transfer to a serving platter, and serve immediately.
Tilapia En Papillote served with Warm Corn Fritters
Ingredients:
Four, 4-ounce tilapia fillets (or you can use any other white meat fish you like)
3 to 4 lemons
3-4 Fresh Jalapeno peppers; split lengthwise, seeded, sliced into fine matchstick-like pieces
Extra Virgin Olive Oil
Sea Salt to taste
Method:
Pre-heat oven to 350-degrees.
Cut four large pieces of parchment paper to accommodate the fillets. Wash the fish well and drain on paper. Slice the lemons into 1/4-inch thick rounds and set aside.
In the center of a piece of parchment paper, place 2-3 lemon slices and sprinkle with a few chili pieces. Lay a fillet on top of the lemons and chili pieces; brush with olive oil and sprinkle lightly with salt. Sprinkle with a few more chili pieces and lay 2-3 lemon slices on top. Fold and crease the parchment to create a tent. Wrap loosely in foil. Repeat with balance of fillets and ingredients to create 4 servings. Bake until the fish flakes which takes about 15-20 minutes. Serve hot with lemon wedges on the side.
Warm Sweet Corn Fritters
Ingredients:
1/2 Cup Whole Wheat Pastry Flour
1/4 Cup Yellow Cornmeal
Generous pinch of Sea Salt to taste
1/2 teaspoon Powdered Ginger
1 teaspoon Baking Powder
3 to 4 ounces Soft Tofu, finely crumbled
Juice of 1/2 lemon
About 1/2 Cup plain Rice or Soy Milk
1 Cup Fresh Corn Kernels (equal to 2 ears of corn) or Frozen Corn Kernels
4 to 5 Fresh Scallions, diced
About 1/4 Cup minced flat-leaf Parsley
Sunflower Oil, for frying
Method:
Combine flour, cornmeal, salt, ginger, and baking powder in a medium bowl. Mix in tofu, and lemon juice. Slowly add rice milk, mixing to form a smooth, thick batter. Fold in corn, scallions, and parsley. Combine well.
Add enough oil to generously coat bottom of a skillet over medium heat. Drop batter by tablespoonsfuls into hot oil and cook until fritters are golden and crispy. It takes about 3 to 4 minutes per side. Drain on paper towels. Repeat with remaining batter. Keep the cooked fritters warm by putting them in a warm oven. Serve warm. You can serve these with dipping sauces such as soy sauce mixed with a little water and Wasabi to make it nice and spicy.
Ginger-Poached Pears
Ingredients:
1-inch piece of Fresh Ginger, thinly sliced
4 Ripe Pears with stems
1 Cinnamon Stick
Grated Zest of 1 Lemon
1/4 Cup of Mirin
1/4 Cup Brown Rice Syrup
Method:
Place ginger on the bottom of a pot that will hold the pears. Take a thin slice off the bottom of each pear so it will sit flat. Arrange pears in pot on top of ginger. Add enough water to cover pears, add cinnamon stick, lemon zest, mirin, and rice syrup. Cover and bring to a boil. Turn off heat, remove cover, and drape cheesecloth over the surface of the water to keep pears submerged. Cool to room temperature. Remove pears and arrange on flat ends on a plate.
Strain pear-cooking liquid, reserving 2 cups. Bring reserved liquid to a boil over medium heat. Boil until reduced by half and slightly thickened. Spoon thickened sauce over pears and serve immediately.