June 12 2015

Ginger, Soy, lemongrass, beech mushroom Broth

My recipe this month is a broth that I serve with pot stickers, but can be used to poach seabass, salmon, or even grouper, and snapper. I hope you enjoy and we’ll see you next month.
 2TB. - Sesame oil
1 tsp. – Fresh chopped garlic
1 tsp. – Fresh minced ginger
1 pt.  – Beech Mushrooms cleaned and bottom removed
2 Sticks – Lemon grass cleaned and pulverized
11 /2 oz. – Sherry wine
1 Qt. - Water
1 oz. – Clam Base
1 oz. – Soy Sauce
1 1 / 2 oz.- Mirin
1 pinch – Red Chili Flakes
2 Stalks – Scallions chopped
2 tsp. – Toasted White Sesame Seeds
  1. Place water and lemongrass in a pot and place on the stove and bring to a boil.
  2. Simmer for 10 minutes and shut off and let steep for 30 minutes.
  3. Strain liquid and discard the lemongrass.
  4. In another pot, place on stove and pour in oil and turn heat to medium high.
  5. Add the garlic,ginger, and mushrooms and cook until soft.
  6. Deglaze with the sherry and cook 2 minutes to burn off the alcohol.
  7. Add the  lemongrass water, clam base, soy, and mirin and bring to a boil.
  8. Turn down heat and simmer for 5 minutes.
  9. Turn off heat and add the chili flakes, scallions, and toasted sesame seeds. This broth is best made one day ahead to let all flavors blend.