Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/173967
Seared Tuna and Fennel Over Jasmine Rice Yield: 4 servings • Prep time: 40 minutes Shelf life: best in 1 day Jasmine tea is an ideal liquid in which to cook jasmine or white rice. Other complementary teas for rice and pasta: fruit and spice teas for summer rice salads, black currant or cranberry in autumn; and bow tie pasta simmered in chamomile, then tossed with a touch of cream. 2 teaspoons jasmine tea leaves 1 cup jasmine or long-grain white rice 1 teaspoon salt, or as needed 4 tablespoons extra-virgin olive oil, divided 1 medium onion, diced 4 ounces white mushrooms, wiped, trimmed and sliced 1 large bulb fennel, trimmed, cored and cut into thin wedges, fronds reserved 4 (6- to 8-ounce) tuna steaks, patted dry and cut 1¼ inches thick freshly ground black pepper ¹⁄₃ cup Pernod or other aniseflavored liqueur ½ cup coconut milk 1. In a medium saucepan, bring water to a boil (amount according to rice package instructions) and add tea leaves. Remove from heat and infuse for 3 to 4 minutes. Strain, discard tea leaves and combine liquid with the rice and salt in a heavy saucepan. Bring liquid to a boil, cover tightly, reduce heat and simmer until rice is tender and liquid has been absorbed, about 20 minutes. 2. Meanwhile, in a large skillet over medium-high, heat 2 tablespoons of olive oil. Add the onion and saute until wilted and lightly golden, about 5 minutes. Stir in the mushrooms and continue cooking, stirring frequently, until just softened, about 2 minutes. Once the rice is cooked, stir in the onion-mushroom mixture, and keep warm. 3. In the same skillet over medium-high, heat 1 tablespoon of the remaining olive oil. Add the fennel and saute until edges begin to brown and fennel is crisp-tender, 4 to 5 minutes. Remove fennel to a plate. 4. Brush the tuna with the remaining oil and season with salt and pepper. Heat the skillet over high until very hot. Add the tuna and cook until rare or medium-rare, according to taste, 1½ to 2½ minutes per side, turning once. Remove to a warm plate and tent lightly to keep warm. 5. Turn off the heat. Carefully pour the Pernod into the skillet and ignite away from your face. Once the flames subside, add the coconut milk and bring to a boil, stirring to incorporate any browned cooking bits. Return the fennel to the pan, turning to coat with the sauce. Taste to adjust the seasonings. 6. To serve: Cut the tuna across the grain into ½-inch slices. Spoon the fennel and sauce over the tuna and rice. Garnish each plate with a small fennel frond. Candied Ginger and Green Tea Bread Yield: One 9-by-5-inch loaf Prep time: 20 minutes, plus baking and cooling times Shelf life: at least 3 days Finely ground green tea stirred into the batter adds color to this mildly sweet tea bread. Slices of the ginger-scented loaf are delicious alone, spread with marmalade or apricot jam, or made into tea sandwiches with cream cheese and preserves. Pulverize tea leaves in a coffee grinder or buy finely ground green tea, which produces a brighter green. 2 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking powder 1 teaspoon salt ¼ teaspoon baking soda ¼ cup green tea leaves, such as sencha, finely ground ¼ cup finely chopped candied ginger zest of 1 lemon, finely chopped 4 large eggs 1 cup superfine sugar ¾ cup mildly fruity olive oil or canola oil 2 tablespoons freshly squeezed lemon juice 2 teaspoons vanilla extract 1. Position a baking rack in the lower third of the oven. Heat to 350 F. Lightly oil a 9-by-5-inch loaf pan and line with parchment. 2. In a bowl, sift together the flour, ginger, baking powder, salt and baking soda. Stir in the green tea, candied ginger and lemon zest and set aside. 3. In the jar of a food processor, beat the eggs until light in color and frothy, about 1 minute. With the motor running, slowly add the sugar through the feed tube in 3 stages, allowing 30 seconds between each addition. In a small glass measuring cup, combine the oil, lemon juice and vanilla. Drizzle the mixture through the feed tube, with the motor running, into the egg mixture. 4. Remove the processor top and add the dry ingredients all at once. Pulse until the mixture is just blended. Scrape into the prepared pan. Bake until a knife inserted in the center comes out clean, 50 to 55 minutes. Remove from the oven and cool on a rack for at least 30 minutes. When cool, remove from the pan and FIND INGREDIENT wrap tightly in plastic wrap. Joanna Pruess is a regular contributor to Specialty Food Magazine. @ cost worksheets at specialtyfood.com/ onlinehighlights.