<\/p>\n
Pioneer Press\u00a0–\u00a0Jan 18 1:17 AM
\nMANDARIN BEEF<\/p>\n
George H.W. Bush and Barbara Bush lived in China in the 1970s, when he served as chief of the U.S. Liaison Office to that country. “The Bush Family Cookbook” by Ariel De Guzman features many Chinese recipes, including this one.<\/p>\n
Makes 6 to 8 servings, if part of multicourse Chinese meal.<\/p>\n
\u00bc cup rice wine<\/p>\n
\u00bc cup soy sauce<\/p>\n
1\u00bd pounds beef tenderloin, cut across the grain into 2-inch strips<\/p>\n
\u00bd cup chicken broth<\/p>\n
2 star anise<\/p>\n
1\u00bd teaspoons chopped fresh ginger<\/p>\n
Dash ground cloves<\/p>\n
2 scallions, chopped, plus additional, sliced on the diagonal, for garnish<\/p>\n
1\u00bd teaspoons sugar<\/p>\n
2 tablespoons rice or cider vinegar<\/p>\n
3 dried hot red peppers<\/p>\n
Peel of 2 mandarin oranges, pith removed, thinly sliced<\/p>\n
3\/4 teaspoon five-spice powder<\/p>\n
3 tablespoons canola oil<\/p>\n
Salt, to taste<\/p>\n
To marinade beef: In bowl, combine rice wine and soy sauce. Add beef slices. Stir to coat well. (Note: Because beef is already so tender, it doesn’t need to marinate.)<\/p>\n
To make sauce: In another bowl, combine broth, star anise, ginger, cloves, chopped scallions, sugar, vinegar, hot peppers, peel and five-spice powder.<\/p>\n
To stir-fry beef: In wok over high heat, heat oil until barely smoking. Add beef. Stir-fry until liquid has evaporated. Add broth mixture. Cook until sauce reduces somewhat and thickens, coating beef and orange peel. (Note: Be careful not to overcook beef.) Taste. Add salt, if needed. Remove hot peppers and star anise. Garnish with sliced scallions. Serve.<\/p>\n
BC-FOOD-BUSH-COOKBOOK-RECIPES-HNS<\/p>\n
RECIPES WITH A DISTINGUISHED TOUCH FROM THE CHEF TO THE CHIEF<\/p>\n
(With Food-Bush-Cookbook)<\/p>\n
(For use by New York Times News Service clients.)<\/p>\n
c.2014 Houston Chronicle<\/p>\n
MUSHROOM CROUSTADES<\/p>\n
These are delicious, easy to make and worthy of revival. I used a mixture of crimini and button mushrooms. The recipe says it makes 24 croustades, but I had enough filling for 36.<\/p>\n
4 tablespoons unsalted butter<\/p>\n
3 tablespoons finely chopped shallot<\/p>\n
\u00bd pound mushrooms, coarsely chopped<\/p>\n
2 tablespoons all-purpose flour<\/p>\n
1 cup heavy cream<\/p>\n
\u00bd teaspoon salt<\/p>\n
1\/8 teaspoon cayenne pepper<\/p>\n
1 tablespoon chopped parsley<\/p>\n
1\u00bd tablespoons chopped chives, plus extra for garnish<\/p>\n
1 tablespoon fresh lemon juice<\/p>\n
36 croustades (recipe follows)<\/p>\n
4 tablespoons grated Parmesan cheese<\/p>\n
Preheat oven to 350 degrees.<\/p>\n
Melt butter in a medium skillet over medium heat. Add shallot and cook for about 4 minutes, until softened, stirring frequently to avoid browning. Stir in mushrooms and cook until all moisture has evaporated, 10 to 15 minutes.<\/p>\n
Add flour. Stir for 1-2 minutes. Add cream, stirring until thickened and bubbly, 5 to 10 minutes. Remove from heat. Stir in salt, cayenne, parsley, chives and lemon juice. Pour into a bowl to cool.<\/p>\n
Fill croustades with mushroom filling, mounding slightly. Sprinkle each with Parmesan. Place on an ungreased cookie sheet. Bake for 10 minutes and finish briefly under the broiler. Garnish with additional chives. Serve immediately.<\/p>\n
Makes 36 croustades.<\/p>\n
CROUSTADES (TOAST CUPS)<\/p>\n
Until you get the knack, you may break a slice or two of the bread while you press it into the mini-muffin pan.<\/p>\n
If you brush each slice lightly with melted butter, it makes the job a little easier.<\/p>\n
1 loaf Pepperidge Farm<\/p>\n
Thin-Sliced bread<\/p>\n
Butter, melted, if desired<\/p>\n
Lightly grease a mini-muffin tin. Preheat oven to 350 degrees.<\/p>\n
Use a 2\u00bd-inch biscuit cutter, or a glass of the same size, to cut rounds out of bread slices. Gently press the rounds into the muffin cups.<\/p>\n
Bake for 10 to 15 minutes until crisp and golden-brown around the edges. Lift out of cups and cool on racks.<\/p>\n
You can make these a day in advance and store in an airtight container.<\/p>\n
JICAMA SALAD WITH STILTON DRESSING<\/p>\n
2 ounces Stilton cheese, plus 1 ounce cubed<\/p>\n
1 teaspoon honey<\/p>\n
1 garlic clove<\/p>\n
2 tablespoons white wine vinegar<\/p>\n
2 tablespoons sour cream<\/p>\n
\u00bc cup heavy cream<\/p>\n
Salt and ground black pepper, to taste<\/p>\n
2 heads Belgian endive, petals separated from hard core, sliced thinly lengthwise<\/p>\n
1 bunch watercress, stems trimmed<\/p>\n
1 medium jicama, peeled and cut into matchsticks<\/p>\n
1 small red onion, cut into thin rings<\/p>\n
\u00bd package alfalfa sprouts<\/p>\n
3 tablespoons pine nuts, toasted<\/p>\n
12 grape or cherry tomatoes<\/p>\n
2 tablespoons chopped cilantro<\/p>\n
DRESSING: Combine the Stilton, honey, garlic, vinegar and sour cream in a blender. With the machine running, slowly add the heavy cream.<\/p>\n
Transfer to bowl. Season with salt and pepper, remembering that Stilton is salty.<\/p>\n
SALAD: Arrange the endive and watercress on 4 plates. Lay the jicama matchsticks and onion rings over the salad. Arrange the alfalfa sprouts like a bird’s nest on the watercress.<\/p>\n
When ready to serve, drizzle with dressing.<\/p>\n
Garnish with the cheese cubes, pine nuts and tomatoes. Sprinkle with cilantro.<\/p>\n
Makes 4 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pioneer Press\u00a0–\u00a0Jan 18 1:17 AM MANDARIN BEEF George H.W. Bush and Barbara Bush lived in China in the 1970s, when he served as chief of the U.S. Liaison Office to that country. “The Bush Family Cookbook” by Ariel De Guzman features many Chinese recipes, including this one. Makes 6 to 8 servings, if part of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[413],"tags":[],"yoast_head":"\n