Filter
Top Products
15
gently, and let stand for 20 minutes – this will help
the mussels to expel any sandy grit. Remove the
“beard” by pulling on the threads that are com-
ing out of the shell. Lift out of the water, leaving
the cornmeal and grit in the bottom of the bowl,
and dry on several layers of paper towels before
cooking.
ChiCken stoCk with
star anise Fondue
With only a couple of ingredients, the star anise
really stands out.
Makes 6 to 8 servings
4½ cups good quality chicken stock or broth
(you may need 1 to 2 additional cups of
stock/broth to add during serving)
4 to 6 star anise pods (about ¾ to 1 ounce)
8 ounces small white mushrooms, cleaned
1 small zucchini, cut into ½-inch rounds or
half-moons
½ pound edible pod or snow peas, trimmed
1½ pounds boneless, skinless chicken
breasts, cut into 1-inch strips
steamed white or brown rice
1. Put the chicken stock/broth and star anise in
the fondue pot. Set to Setting 6 to bring to a
boil. Once boiling, reduce to Setting 3.5 to
reduce to a simmer. Allow to simmer for about
10 to 15 minutes.
2. To serve, skewer pieces of chicken onto forks
and cook until rm and cooked through in the
simmering broth, about 4 to 5 minutes.
Skewer vegetables and cook to taste.
The vegetables and broth pair very well with a
bowl of rice, or with the suggested dipping
sauces below. If liquid cooks off too much,
add additional stock/broth and allow to simmer
for a few minutes before cooking foods.
Suggested Dipping Sauces: Asian Peanut
Sauce (page 17); Wasabi Ginger Sauce (page 18)
sCallion & GinGer sCented
BeeF Broth
The Asian avors of the broth transfer perfectly to
the meats and vegetables. Pair with sauces below
for a complete meal.
Makes 6 to 8 servings
6 cups good quality beef stock or broth (you
may need 1 to 2 additional cups of stock/
broth to add during serving)
8 to 10 slices peeled, fresh ginger, each about the
size of a quarter
6 whole peppercorns
4 garlic cloves, peeled and halved
3 scallions, trimmed and cut into 1-inch
pieces
2 tablespoons soy sauce, reduced sodium
2 tablespoons mirin (Japanese rice wine)
1 pound beef or pork tenderloin, thinly sliced
8 ounces small white mushrooms, cleaned
8 ounces extra-rm tofu, cut into 1-inch
cubes
1 small zucchini, cut into ½-inch rounds or
half-moons
½ pound edible pod or snow peas, trimmed
steamed white or brown rice
1. Put the beef stock/broth, ginger, peppercorns,
garlic, scallions, soy sauce and mirin in the
fondue pot. Set to Setting 6 to bring to a boil.
Once boiling, reduce to Setting 3.5 to bring
to a simmer. Allow to simmer for about 25 to
30 minutes.
2. To serve, skewer pieces of beef or pork onto
forks and cook until rm and cooked through
in the simmering broth, about 3 to 5 minutes
Skewer vegetables and tofu and cook to taste.
The vegetables and broth pair very well with a
bowl of rice, or with the suggested dipping
sauces below. If liquid cooks off too much,
add additional stock/broth and allow to simmer
for a few minutes before cooking foods.
Suggested Dipping Sauces: Asian Peanut
Sauce (page 17); Wasabi Ginger Sauce (page 18)