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Fusion Food Cookbook celebrates the new American cuisine, in which distinctive ...
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Fusion Food Cookbook celebrates the new American cuisine, in which distinctive seasonings and cooking styles from Asia, Mexico, the American Southwest, New Orleans, the Caribbean, and the Mediterranean are incorporated into familiar home cooking. Highlighting the vivid flavors of these diverse ethnic and regional traditions, authors Hugh Carpenter and Teri Sandison define a major trend in American cooking, showing us how to mix and match seasonings and cooking techniques and encouraging us to be more creative in our own cooking.
The 150 flavor-intense recipes in Fusion Food Cookbook require no hard-to-find ingredients or special equipment. More than 100 color photographs by acclaimed food and wine photographer Teri Sandison capture the vivid colors and cross-cultural style of the inspired recipes.
What is "fusion cooking?" It means combining ingredients and techniques from around the world to achieve exciting flavors constituting a new American cuisine. The 150 flavor-intense recipes herein require no hard-to-find ingredients. More than 100 color photographs capture their vivid colors and cross-cultural style.
One of the most important goals when creating a new dish is achieving a balance of flavor: No seasoning, spice, or herb should overwhelm the other ingredients. In the following recipe, sauteed sole is topped with a sauce made with champagne, oyster sauce, shiitake mushrooms, fresh herbs, and pine nuts. With each bite you can distinguish the delicate flavor of the sole and a slight crispness from its browned exterior, the yeasty flavor from the champagne, low notes from the oyster sauce and mushrooms, and high notes from the herbs. All the flavors and textures harmonize.
-Serves 4 as a main entree
8 pieces fresh filet of sole, about 1 1/2 pounds total
2 tablespoons dried herbes de provence
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup white flour
champagne herb sauce
3 cups dry champagne
1 tablespoon oyster sauce
2 teaspoons dark sesame oil
1/4 teaspoon sugar
2 teaspoons cornstarch
2 cloves garlic, finely minces
1 red bell pepper
1/4 pound fresh shiitake mushrooms
1/4 cup pine nuts
2 tablespoons slivered fresh basil leaves
2 tablespoons chopped fresh cilantro
1/3 cup cooking oil
Preheat the oven to 325 F. Trim the sole of any ragged edges. In a small bowl, combine the herbes de provence, salt, and pepper. Set aside the flour. IN a small saucepan, combine the champagne, oyster sauce, sesame oil, sugar, and cornstarch, and place over high heat. Bring the sauce to a boil, then continue to boil until only 1 cup remains. Cool and refrigerate the sauce. Set aside the minced garlic. Cut the bell pepper into 1-inch-long slivers. Discard the mushroom stems. Overlap the caps and cut into 1/8-inch-thin slices. Toast the pine nuts on a baking sheet in the preheated oven until golden, about 8 minutes. The recipe to this point can be completed up to 8 hours in advance of last-minute cooking.
Set aside the basil and cilantro. Place a layer of newspaper or wax paper on the counter. Add the sole and sprinkle with the dry herb mixture. Dust each filet with flour, then shake off all the excess.
Place two 12-inch saute pans on 2 burners over high heat. When the saute pans become hot, add 2 tablespoons of the cooking oil to each one. Roll the oil around the bottom of the pans, then add the sole. Saute about 1 minute until golden on underside, then carefully turn over and cook about 1 minute more. The sole is done when it just begins to flake when prodded with a fork. Transfer the sole to 4 heated dinner plates.
Return 1 of the saute pans to high heat. Add the remaining oil, garlic, bell pepper, and mushrooms. Saute 15 seconds, the add the champagne sauce. Bring the sauce to a rapid boil and cook until the mushrooms soften, about 20 seconds. Stir in the basil, cilantro, and pine nuts. Spoon the sauce over the filets and serve at once.
For the Fun of It: Appetizers to Tease the Palate
Wild About Dumplings
Fusion Salads for Any Occasion
New Wave Soups for Main Entrees
Leaping Fresh from the Sea, Lakes, and Rivers
Cross-Cultural Cooking with Poultry and Game
Red Meats for Winter Nights and Summer Barbecues
Stars and Supporting Roles with Pasta, Rice, and Breads
Magic with Vegetables and Eggs
Chocolate Fantasies for Life Fulfillment
Flavor Resources to Enrich Everyday Food
Posted August 1, 2001