LOBSTER IN LEMONGRASS BROTH WITH TRUFFLED SHIITAKE FLANS
Developed at Blue Ginger with Tom Berry, one of my sous chefs, this celebratory dish is an East-West spectacular. One look at the ingredients - lobster with lemongrass, shiitakes with truffles - reveals its multicultural pedigree; to me, however, it's just great eating.
Provided by Ming Tsai
Categories main-dish
Yield Serves 4
Number Of Ingredients 28
Steps:
- Fill the sink with cold water and add ice cubes. Bring a medium pot of salted water to a boil.
- Meanwhile, numb the lobsters by placing them in the freezer for 30 minutes. Transfer them to a heavy cutting board, insert the tip of a large, heavy knife at the base of the heads, and cut completely through. Remove the claws, knuckles (the sections beneath the claws), and tails. Set the bodies aside for the broth. Cut the tails in half lengthwise up to the flat feathery appendages at the base of the tails (these remain intact) and reserve.
- Transfer the claws to a large heatproof bowl, pour the boiling water over them to cover, and allow them to cook, about 5 minutes. After 3 minutes, add the knuckles. Remove the lobster parts and plunge into the ice water. When the lobster is cold, remove the mea tand reserve.
- To make the broth, split the reserved lobster bodies. Heat a large, heavy pot over high heat. Add the oil and swirl to coat the bottom of the pot. When the oil shimmers, add the lobster bodies and saute, stirring, until the shells turn red, about 10 minutes. Add the tomato paste, fennel, onion, carrot, celery, lemongrass, and ginger and saute, stirring, until the vegetables are soft, about 8 minutes. Add the wine, stir, and reduce the liquid by half, 10 to 15 minutes. Do not boil; it will cloud the broth. Add the bay leaf, peppercorns, and about 8 cups of water to cover the bodies. Reduce the heat and simmer for 2 hours, strain, and keep hot.
- Preheat the oven to 300 degrees F. To make the flans, heat a medium skilled over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the shallots and saute, stirring, until soft, about 5 minutes. Add the mushrooms and saute, stirring, until softened, about 8 minutes. Transfer the mixture to a large bowl and place in the freezer to chill quickly, about 15 minutes. When cold, add the eggs, cream, scallions, and truffle oil and mix.
- Fill a kettle with water and bring to a boil. Spray four 4-ounce ramekins lightly with nonstick cooking spray and have ready a baking dish large enough to hold them. Fill the ramekins four-fifths full with the flan mixture and transfer them to the pan. Add sufficient boiling water to the pan to come halfway up the sides of the ramekins and transfer to the oven. Bake just until the flans are set, about 25 minutes.
- Meanwhile, season the reserved lobster tails with the salt and pepper to taste. Heat a large skillet over high heat. Add the canola oil and swirl to coat the pan. When the oil shimmers, add the tails, feeler sides down. Cook, turning once, until the shells turn red, about 5 minutes. Add the claws, stir, and add 3 cups of the broth. Add the lemon juice and season with the salt and pepper to taste.
- Divide the fondue among 4 large pasta bowls. Carefully invert a flan onto each portion. Top with the lobster tail and claws and ladle the broth around. Garnish with the scallions and serve.
- To make the fondue, heat a large skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat the pan. Add the garlic and ginger and saute, stirring, until soft, about 5 minutes. Add the bok choy and 1/2 cup of the reserved lobster broth. Season with the salt and pepper to taste and cook until the bok choy is soft, about 5 minutes. Fold in the remaining 1 tablespoon of butter, correct the seasonings, and keep warm. Add the knuckles right before serving to warm.
MOROCCAN CHICKEN DUMPLINGS
Provided by Amanda Hesser
Categories appetizer
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees. Grease a muffin tin with 6 half-cup molds with cooking-oil spray. In a mixing bowl, combine the chicken, almonds, harissa and olive oil. Season with salt.
- Juice half the lemon. Cut the remaining half into 6 wedges and set aside. In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes.
- Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes. In another mixing bowl, combine the flour, nutmeg, cinnamon and 1/4 teaspoon salt. Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy.
- Remove the muffin tin from the oven and distribute the melted butter evenly among the molds. (It is important that each cup has enough butter, as the batter will fry in it when baked.) Divide the batter among the molds, no more than halfway up each. Drop about 2 tablespoons chicken filling into the center of each. Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes. Top with cilantro and serve with lemon wedges. Eat as is or with homemade chicken broth poured on top.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 219 milligrams, Sugar 2 grams, TransFat 0 grams
BALINESE TOMATO AND LEMONGRASS BROTH
Provided by Amanda Hesser
Categories soups and stews, appetizer
Time 1h
Yield 4 small servings
Number Of Ingredients 12
Steps:
- In a medium pot, bring stock to a boil. Add lemongrass, chopped tomatoes, shallots, cilantro, ginger, garlic and kaffir lime leaves. Simmer for 45 minutes.
- Strain through a fine sieve. Discard solids. Stir in the fish sauce, adding more if desired. Divide among four serving bowls, and garnish with cucumber, tomato, bean sprouts and cilantro. Serve with a lime wedge.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 699 milligrams, Sugar 11 grams
SEAFOOD SHUMAI IN A LEMON GRASS BROTH
Steps:
- In a food processor, add seafood mixture, egg, and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms. Steam shumai for 8 minutes.
- Into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around the shumai. Serve and enjoy.
- Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
- In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
- In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.
HOT AND SOUR CHICKEN AND LEMONGRASS BROTH
Make and share this Hot and Sour Chicken and Lemongrass Broth recipe from Food.com.
Provided by hectorthebat
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-size saucepan, sweat the shallots gently in half the oil. Keep the lid on to soften - but not colour -them.
- Meanwhile, blitz the garlic, chilli, lemongrass (ditch the woody end) and lime leaves (if you have them) in a blender with the rest of the oil until you have a smooth paste.
- Stir the paste into the shallots and fry for a couple a minutes before pouring in 1.2l of boiling water.
- Add the chicken breast. Once the liquid has come to a simmer, turn the heat down, put a lid on the saucepan and gently poach the chicken for 8-10 minutes (depending on size).
- Lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered.
- Season the broth with lime juice and fish sauce until sharp and slightly salty.
- In a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together.
- Once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through.
- Serve in bowls topped with a handful of the crunchy fresh vegetables.
Nutrition Facts : Calories 193.6, Fat 13.8, SaturatedFat 2.3, Cholesterol 23.2, Sodium 29.6, Carbohydrate 10.6, Fiber 1.9, Sugar 3, Protein 9.2
GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 14
Steps:
- In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
- Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
- Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.
CHICKEN IN LEMONGRASS COCONUT BROTH
I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.
Provided by QTSunDoll
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
- Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
- Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
- Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
- Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g
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