Sesame Noodles

1/2 lb Chinese noodles; or
1/2 lb Linguine
2 ts Sesame oil
1/2 c Sesame paste
1/2 c Chicken broth
2 tb Sugar
1/2 ts Salt
1/2 ts Freshly ground pepper
1 ts Freshly grated ginger
1/2 ts Freshly minced garlic
2 ts Rich wine vinegar
1/2 c Fresh bean sprouts
1/4 c Finely minced cucumber
1 tb Chopped chives

Cook noodles until al dente. Rinse in cold water, drain well, and toss with sesame oil. In another bowl, mix sesame paste, chicken broth, sugar, salt, pepper, ginger, garlic, and vinegar using a wire whisk. Add noodles (once cool) and bean sprouts to above mixture and blend well. Taste. Adjust seasoning if desired.
Place noodles in glass bowl, cover with plastic wrap, and refrigerate for two hours. Remove from refrigerator, divide onto small plates, top with cucumber and chives. Makes four small servings.

Sauteed Chicken Livers

1 pound chicken livers, cut into bit size pieces
3 tablespoons butter, or margarine, melted
1/2 pound mushrooms, fresh, sliced
1/2 cup onion, sliced
1 teaspoon flour, all-purpose
1/2 teaspoon salt
14 1/2 ounces tomatoes, undrained
1/2 cup wine, dry white
2 teaspoons parsley, fresh, chopped
1/2 teaspoon worcestershire sauce
1 rice, hot cooked


Directions:

Saute chicken livers in butter 5 minutes or until brown.

Remove livers, and drain on paper towels, reserving drippings
in skillet. Saute mushrooms and onion in drippings until onion is golden. Stir in flour and salt. Add tomatoes, wine, parsley, and worcestershire sauce; bring
to a boil.

Reduce heat and cook 5 minutes, stirring often.

Add chicken livers; simmer 5 additional minutes.

Serve over rice.

Sauteed Fiddleheads

Fiddleheads mean "spring is here!" This recipe is simple, and something we look forward to when we see the first fiddleheads of spring in the market.

Ingredients

3/4 pound fresh fiddlehead ferns
2 tablespoons extra virgin olive oil
2 to 3 cloves garlic or spring garlic, very finely chopped
Salt and freshly ground black pepper

Directions

1. Clean and trim the ends off the fiddleheads.

2. Bring a medium pot of water to boil over high heat. Add the fiddleheads and let cook 10 seconds. Immediately drain the fiddleheads and place under very cold running water to stop the cooking and retain the green color. Keep the fiddleheads under the cold water until they are cool. Drain again.

3. In a large skillet heat the oil over moderately high heat. Add the garlic and cook, stirring constantly, for about 10 seconds. The idea is to let the garlic just begin to turn golden brown, but not burn. Add the fiddleheads and cook, stirring frequently, for about 5 minutes. Season liberally with salt and pepper. The fiddleheads are done when they are still crisp, with a bite, but not raw tasting. Serve hot with pasta, rice, or potatoes, or alongside any poultry or seafood dish. The fiddleheads can also be served at room temperature with vinaigrette. Serves 3 to 4.

Kathy made this dish on WBUR's Here and Now on Wednesday May 14th, 2003.

Greek Fish Chowder

This recipe is in that special category of "gifts that keep gving." Surprisingly it freezes extremely well, and there's nothing like it when you know you've got a late work-day, and want something easy, and super good. Defrost in the fridge starting the night before. Make some crunchy garlic-toast (or other crusty bread) and you'll be so glad you made it, and that you made enough to freeze for later.

1/4 Cup Olive Oil
3 medium yellow onions, peeled and copped
2 cloves garlic chopped fine
2 one-pound cans peeled tomatoes coursely chopped
4 ribs celery chopped
2 tsp salt
1/4 teaspoon cayenne (we used more)
1 bay leaf
1/2 cup dry red wine
4 cups water
1 pound whitefish boneless fillets
1/2 pound each of any or all of the following:
- Clams, rinsed
- Mussels, scrubbed clean and rinsed
- Crabs
- Scallops
- Shrimp
- Squid, cleaned and cut into 1/2 inch rings

In 6 qt. heavy stockpot heat oil and add onion and garlic, saute until clear about 5 minutes. Add the remaining ingredients except the seafood and simmer uncovered until the stock is rich and full-flavored, about 30 minutes. Add the fish and shellfish in the order listed giving each variety a moment to cook. The clams will take longer than the squid. Serve with crusty bread.

This meal is what the DRI is all about. It's easy and flexible in terms of ingredients. Pick out whatever looks good at the fish market, any combination works. It is also great as left-overs as described above. The recipe comes to us from Jeff Smith's (the Frugal Gourmet) paperback "Three Ancient Cuisines; China, Greece, Rome," and is classic Frugal Gourmet, easy and essential. We served it as recommended alongside Smith's "Greek Village Salad" from the same cookbook. We'll post that recipe as well, it's a tasty salad/slaw, and a good companion dish.