Thanks for the Meal

Category: East-West Cuisine

  • Trefoil and Shimeji Mushroom Pasta

    Trefoil and Shimeji Mushroom Pasta

    We are having another heat wave in the Bay area, so spending as little time as possible in the kitchen is my modus operandi at the moment. I have been hankering for mushrooms a lot these past few weeks. This is a yummy and quick pasta dish that incorporates East-West elements. Although I use shimeji mushrooms, I bet other mushrooms would work just as well.

    trefoil pasta japanese recipe

    Trefoil and Shimeji Mushroom Pasta

    Lucy Seligman
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    Ingredients
      

    • 12 ounces of spaghetti
    • 2 to 3 large bunches of trefoil mitsuba, washed, stemmed and roughly chopped
    • 11 ounces Shimeji mushrooms washed, slightly stemmed and separated into bite sized pieces
    • 1 tablespoon butter + extra
    • 1 tablespoon olive oil
    • 2 medium cloves garlic peeled and minced
    • 3 to 4 tablespoons dry white wine
    • 1/2 cup freshly grated Parmesan cheese
    • Salt and black pepper to taste

    Instructions
     

    • Boil water for spaghetti and prepare according to directions. Meanwhile, sauté the garlic in olive oil and one tablespoon butter. Add shimeji mushrooms, white wine and salt and pepper to taste. Just before serving, turn on heat again and add trefoil. Cook for one minute.
    • Place spaghetti in a large serving bowl and toss with extra butter and Parmesan cheese. When combined, add trefoil-mushroom mixture, toss well and serve immediately.
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  • Duck Delight

    cooking duck delight recipe THIS DISH IS SIMPLE, elegant, and absolutely delicious. In my house, whenever I’m in doubt as to what to serve guests, I make this.

    The Eastern ingredients are of course, the ever-versatile soy sauce, which can be used to highlight many different types of sauces. I also use perilla leaves (shiso) as a refreshing garnish. The Western ingredients are the Grand Marnier and butter, used to create the base of the sauce, which is fairly French in construction.

    Usually I make this dish with beef, but I’ve found that duck goes equally well. Any firm green vegetable could be substituted for the green beans – sometimes I use okra or the thinner Chinese green beans. I choose elephant garlic for its mildness, but regular garlic goes just as well.

    cooking duck delight recipe

    Duck Delight

    Lucy Seligman
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    Ingredients
      

    • 4 to 6 elephant garlic cloves peeled and sliced thickly
    • Unsalted butter
    • 6 oz. shiitake mushrooms stems removed and halved
    • 6 oz. green beans washed, ends snapped off, and cut into three inch segments
    • 4 boned and skinned duck breasts approx. 5 oz. each
    • Salt and pepper to taste
    • Sauce:
    • 3 to 4 tbsp unsalted butter
    • Zest of one large orange cut into slivers or strands
    • Juice of one-half orange
    • 2 tbsp or more soy sauce
    • ¼ cup plus 2 tbsp Grand Marnier or any orange-based liquor such as Triple Sec or Orange Curacao
    • Garnish:
    • Fresh perilla leaves shiso, cut into slivers (may replace with watercress sprigs)

    Instructions
     

    • Sauté garlic slices in 1 or 2 tsp of butter until lightly browned. Set aside, covering to keep warm. Do the same with the shiitake mushrooms. Parboil green beans in lightly salted water. Drain. Lightly sauté in one to two teaspoons of butter. Set aside as well, keeping warm. If desired, you may season each vegetable with salt and pepper. You may also, as an alternative, steam the mushrooms and green beans instead of sautéing them.
    • Sauté duck breasts in one tablespoon of butter over medium heat. Cook until desired doneness (in this recipe, duck should still be pink inside). Set aside, keeping warm.
    • To make sauce: Add two tablespoons of butter to the remaining duck drippings and turn heat back to medium. Add orange zest, orange juice, soy sauce, and Grand Marnier. Cook for a few minutes until sauce is reduced, stirring continually. To thicken sauce just before serving, add a tablespoon or two of cold butter and stir until thoroughly combined.
    • SERVING SUGGESTION: Place garlic, shiitake mushrooms, and green beans along edges of plate, in a half circle. Place duck in the center. Lightly spoon sauce over duck. Top duck with a small mound of perilla leaves. Serve immediately.
    • VARIATION: Duck can be replaced with beef, such as a filet mignon. This dish is also good served with potatoes, such as potatoes Anna, a traditional French preparation.
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    duck delight Japanese recipe

     

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