Chef Eric DeGroot visited the Great Day Kitchen to prepare dishes that will be offered during the run of Roger Rocka's latest production of "The King And I".
Also, George Akina, who plays the King and Tess Mize, who plays Anna in The King and I visited Great Day to talk about the show.
1 pint grape tomatoes, quartered lengthwise
1 cup peeled, seeded and finely chopped cucumbers
½ cup finely chopped radish
1 cup sliced blanched asparagus
1 ripe, but firm avocado, chopped
1 cup sliced green onions
½ cup chopped fresh basil leaves
1 tablespoon minced fresh garlic
¾ cup extra virgin olive oil
½ cup red wine vinegar
Kosher salt and fresh ground black pepper to taste
In a large bowl, combine all ingredients till well mixed. Adjust seasoning and let stand at room temperature for 1 hour before serving.
Dumplings Filled with Crimini Mushrooms, Edamame & Paneer Cheese
Served in Thai Inspired Broth with Coconut Milk, Grape Tomatoes and Mustard Greens
Square wonton wrappers for dumplings
1 pound crimini mushrooms, sliced
4 ounces paneer cheese, cubed
2 ounces edamame beans
½ teaspoon curry powder
2 stalks green onions, sliced
½ cup fresh cilantro leaves and stems, chopped
2 tablespoons cream cheese
Kosher salt and pepper to taste
In a large saute pan over medium heat, cook mushrooms in a little olive oil till lightly browned and all excess moisture is extracted. Then add the paneer cheese, edamame and curry, stirring until fragrant. Take off heat and mix in the onions, cilantro and cream cheese. Put mixture in food processor and puree. Check for seasoning with salt and pepper.
Set yourself up a work space with a lightly oiled baking sheet. Have a small bowl of eggwash, your wrappers and mushroom mixture by your side. One at a time, place a small scoop of filling into the center of the wrapper, dip your finger in eggwash and moisten edges of wrapper. Then fold over to create a triangle. Pinch the edges closed. Pull together the two long points and connect them with eggwash. Line them up on baking sheet.
To serve, boil dumplings till they float to the top and are very soft. Place them in serving bowls. Pour a little hot Thai broth over them and sprinkle with fresh herbs such as cilantro, basil, green onions or mint. At the restaurant, I'm using all herbs plus mustard greens just wilted in hot broth and quartered grape tomatoes for texture and color.
3 cups vegetable stock
2 lemongrass stalks, using only bottom white part, chopped
4 kaffir lime leaves, chopped
2 cloves of garlic, smashed
2 thumb sized pieces of ginger, sliced into matchsticks
1 teaspoon sugar
2 cups coconut milk
About 4 tablespoons fresh lime juice
Kosher salt, soy sauce, miso or fish sauce to taste
In large saucepan, over low heat, simmer vegetable stock, lemongrass, lime leaves, garlic, ginger and sugar for 15 minutes. Add coconut milk and simmer for additional 10 minutes. Finish off with lime juice and strain broth through a fine mesh strainer into another saucepan and adjust seasoning. Since a little broth is the vehicle for the dumplings, this is where you can be as creative as you like, so please feel free to make changes to suit your taste. For a little heat, add some fresh sliced chilies to your stock while simmering. As for saltiness, experiment with your choices up above. Play around and enjoy!