Tag: chef lee anne wong

Roasted Beans and Broccoli and Szechuan Peppercorn Yogurt

 

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ROASTED BEANS AND BROCCOLI AND SESAME YOGURT

Photos by Monica Schwartz
“Green veggies are part of my daily diet and broccoli is an old favorite (it was the first thing I ever learned to cook for myself.). For an even healthier take on this recipe, simply serve the vegetables steamed or blanched with the yogurt dressing.” – Chef Lee Anne Wong
Course: Appetizer, Side Dish
Servings: 4 People
Author: Lee Anne Wong

Equipment

  • 8” Fry Pan
  • Heatproof Container(i.e. Mason jar)
  • Fine Mesh Sieve
  • Large Pot
  • Large Bowl
  • Small Bowl
  • Whisk
  • Parchment Paper
  • Sheet Tray

Ingredients

Roasted Beans and Broccoli

  • 1/4 Cup Garlic Cloves (Thinly Sliced On The Mandolin 1/16”)
  • 1 Cup Vegetable Oil
  • 1 lb. Green, Romano, Or Yellow Wax Beans (Ends Trimmed)
  • 1 lb. Broccoli Florets And Stems (Trimmed To 2” Pieces)
  • 1 Tbs. Sesame Oil
  • 1 Tbs. Soy Sauce
  • 1 Tbs. Balsamic Vinegar
  • 1 tsp. Cane Sugar
  • Hawaiian Sea Salt (Fine Ground)

Sesame Yogurt

  • 2 tsp. Sesame Seeds
  • 1 Cup Lowfat Greek Yogurt
  • Zest of 1/2 Lime
  • Juice of 1/2 Lime
  • Pinch of Hawaiian Sea Salt (Fine Ground)
  • 1 tsp. Local Honey

Instructions

Prepare Garlic Oil.

  • Heat oil in an 8” fry pan, add sliced garlic.
  • Stir occasionally over medium heat. When the garlic chips begin to turn light golden brown, strain them out to paper towels, spreading them out (they will harden as they cool).
  • Season lightly with sea salt. Allow the garlic oil to cool to room temperature and reserve. 
  • Strain the garlic oil through a fine-mesh sieve into a heatproof container, such as a mason jar.

Prepare Beans And Broccoli.

  • Preheat the oven to 450°F. 
  • Bring a large pot of heavily salted water to a boil (It should taste like ocean water).
  • Blanch the green beans separately for two minutes, drain on paper towels. Dry thoroughly and transfer to a large bowl, still hot.
  • Return water to a boil. Repeat the process, blanching the broccoli for 1 minute. Add to the beans.

Prepare And Add Vinaigrette.

  • In a small bowl whisk together 2 Tbs. of garlic oil with the sesame oil, soy sauce, balsamic, and sugar. 
  • Toss the hot vegetables in the vinaigrette and season lightly with salt.
  •  Spread into a single layer on a parchment-lined sheet tray and place in the oven for 8-10 minutes, until the vegetables begin to caramelize.

Prepare Sesame Yogurt.

  • Combine all yogurt ingredients in a small bowl, stir until blended. Keep refrigerated. For more kick, substitute sesame seeds with Szechuan peppercorns.

Serve.

  • Serve vegetables warm with sesame yogurt and top with garlic chips.

Avocado Fruit Toast: A Recipe by Chef Lee Anne Wong

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AVOCADO FRUIT TOAST

Photos by Monica Schwartz
“Avocados are one of my superfoods. I love the simplicity of their creamy, nutty flavor with a few fresh ingredients.” – Chef Lee Anne Wong
Course: Breakfast, Main Course, Snack
Servings: 4 People
Author: Lee Anne Wong

Equipment

  • Grill or Cast Iron Pan
  • Small Bowl
  • Microplane
  • Paring Knife

Ingredients

  • 2-4 Thick Slices Rustic Multigrain or Sourdough Bread
  • Extra Virgin Olive Oil
  • 1 Large Ripe Local Avocado
  • 1 Ripe Local Grapefruit
  • 4 Kula Strawberries (Washed and Hulled)
  • 4 Leaves of Tarragon (Fine Chiffonade)
  • 4 Leaves of Mint (Fine Chiffonade)
  • A Pinch Hawaiian Sea Salt
  • Freshly Ground Black Pepper (To Taste)
  • Local Honey
  • 2 Toasted Macadamia Nuts

Instructions

Toast Bread.

  • Lightly brush both sides of bread with olive oil, sprinkle with salt, and toast on a preheated grill or cast iron pan over medium heat. Flip and toast for 2 minutes on the other side. Bread should have some color and have grill marks. Do not burn.

Prepare Avocado Mix.

  • Scoop the avocado flesh into a small bowl.
  • Using a microplane, zest a 1”x3” strip of grapefruit zest into the bowl.
  • With a paring knife, cut off grapefruit peel, so no pith or fiber remains. Carefully remove the grapefruit filets with the knife, working in between the membranes. Place the filets in a small bowl. 
  • Take the heart of the grapefruit and squeeze 2 Tbs. of juice into the avocado. 
  • Season with salt and pepper, then mash the avocado mixture with a fork until it’s chunky but blended.

Prepare Strawberries.

  • Slice strawberries, vertically into ⅛” thick slices.
  • Combine with grapefruit filets, toss lightly with tarragon and mint chiffonade.
  • Drizzle with a touch of olive oil and a pinch of sea salt.

Assemble.

  • Spread the mashed avocado on the warm grilled bread. Top each slice with the strawberry-grapefruit salad. Drizzle with a touch of honey, and sprinkle with sea salt and freshly cracked black pepper. Using a microplane, shave the macadamia nuts over the toast. Enjoy immediately!