Celebrate Chinese New Year with fresh Asian vegetables.

VOL 4 NO 1 MID-WINTER 2007
Celebrate Chinese New Year
with fresh Asian vegetables.
This year, Chinese New Year, the Year of
the Pig, begins on February 18th. It’s a 15
day celebration, beginning on the first day
of the second new moon after the winter
solstice, and ending on the full moon.
It is also the biggest holiday in Chinese
culture, celebrated with festivities, fireworks, brightly colored lights, special
meals with family and gift giving - and a
tremendous amount of food.
Many foods have symbolic meanings. Oranges, tangerines, and pommelos signify
wealth, because of their golden color - as
do egg rolls (shaped like gold bars), as
well as yellow noodles. See our recipe for
a Pommelo-Chicken Salad on our website for January. Whole fish and chicken
represent completeness, togetherness
and abundance. Noodles, especially
Continued on page 4
Take away that mid-winter chill with
flowers and chocolate from Russo’s!
Bring home a bouquet of our magnificent long-stemmed roses to brighten up
your day! Celebrate Valentine’s Day and beyond with one of the many other
colorful and distinctive freshly-cut arrangements from our Floral Department.
If you are looking for something sweet and unique, our Bakery Department
has a wonderful selection of cakes and hand-made pastries, baked fresh every
day. You are sure to warm someone’s heart with a delightful Chocolate Truffle
Cake or a specialty cake decorated with cut flowers. Russo’s also has a unique
selection of chocolates and imported candies, perfect for any occasion.
Even though it’s cold outside, inside the store, you will find many warmweather fruits to accompany your chocolate of choice. When you pass the
fresh strawberries, you can’t miss the amazing sweet smell!
Baby Bok Choy
Add some color and spice to the long winter with the many fresh, thoughtful
and affordable products from Russo’s. Visit our website at www.russos.com
for a romantic “Dinner for Two” recipe and more!
INSIDE What’s Best Right Now • Jambalaya recipe for Mardis Gras • Chinese Chicken Noodle Soup recipe
WHAT’S BEST RIGHT NOW
ASIAN FRUITS & VEGETABLES
Red Pommelo
Warm Season Crops
While it’s not exactly the ‘warm season’ right
now, you can still find these items in our store
trucked in from Florida, California, or Louisiana.
Chinese Eggplant
Very long and slender, this lovely vegetable is
used in deep fried dishes, stir fries and grilled
platters. Try cutting it into 1” sections and tossing them with whole garlic cloves, onions sliced
into half-moons, a bit of rice vinegar and sesame
oil, then roasting in a 350 degree oven until
tender.
Bitter Melon
A kind of squash, with a somewhat bitter flavor.
Fabulous when sauteed and added to an omelet, or in a stir-fry with black bean sauce. To
remove the bitterness, you may want to sprinkle
the sliced melon with salt and squeeze out the
juices after a few minutes.
Long Beans
Also called ‘Asparagus Beans’, this isn’t really a
bean at all, but is used much in the same way
green beans are used in Western cooking. Eat
the crisp, tender pods both fresh and cooked;
you can cut them into short sections for stir
fries or Asian-type cooked salads with garlic and
chilis.
Fuzzy Melon
Peel or scrub well before cooking. Delicious
cut into chunks and steamed, scooped out and
filled then steamed, stir-fried with oyster sauce
or stir-fried with meat.
Cool Season Crops
Most greens belong to this category.
Bok Choy
One of the most popular of Chinese greens,
this is also known as Chinese chard. The most
common type has thick white stalks with large,
dark green, oval-shaped leaves. Russo’s carries
various sizes of this vegetable, including two
miniatures. Slice the larger ones into strips and
toss into soups and braises. Use the smaller
ones quartered or even left whole in a stir-fry with
garlic and ginger and a splash of soy sauce for a
delicious side dish.
Chinese, Garlic & Flowering Chives
Use much like the familiar, hollow-stem chive:
chop or slice, and toss into broths at the last minute,
or add to a stir fry for a delicate onion-y flavor. The
yellow chives we often carry are simply the green
variety grown in the dark, to prevent chlorophyll
from forming. The flavor is perhaps a bit more delicate than that of the green.
Chinese Broccoli (gai lan)
Also known as Chinese Kale, this is one of the
most popular vegetables. The leaves are not
considered so important, it’s the stem that’s the
choicest part The stems have a tough skin: peel
and split before cooking in lightly salted boiling
water with a spoonful of peanut oil added until
tender-crisp. Drain well, splash a little oyster
sauce over and serve hot.
Choy Sum (flowering cabbages)
A number of different varieties fall into this category. All have closed yellow flower buds, and a
mild, pleasant flavor. Cook like Chinese Broccoli.
Delicious in pork dishes!
Chinese Celery
In spite of the name and flavor, this is quite distinct from the familiar Western variety of celery.
The flavor is markedly stronger - but a little less
astringent, and the vegetable is never eaten raw.
It’s great in stir fries and soups: just chop up the
entire plant and toss in along with other vegetables to your next dish.
Mustard Greens (Gai Choy)
Essential for New Year’s! It’s usually pickled,
braised, or added to soups, where the mustardyspicy flavor really shines.
Pea Shoots
These are sweet, tender, and have a strong pea
taste. You cook them as you might any green–
very quickly in hot oil with, perhaps, salt, garlic,
and a splash of sherry or rice wine.
Chinese New Year starts
on February 18th! Why not
use the occasion to learn a
little more about the many
varieties of Asian vegetables
at Russo’s? Check out the
Chinese Chicken Noodle
Soup in this issue!
AVAILABLE at RUSSO’S
Mid-Winter
Blood Oranges
Grapefruits
Kiwi
Persimmons
Tangerines
Red Grapes
Sweet Potatoes
Kale
Avocado
Cauliflower
Artichokes
Parsnips
Chinese New Year
Tangerines
Oranges
Pommelos
Chinese Eggplant
Bitter Melon
Long Beans
Fuzzy Melon
Bok Choy
Chinese Celery
Pea Shoots
Chines Chives
Garlic Chives
Flowering Chives
Gai Lan
(Chinese Broccoli)
Choy Sum
(Flowering Cabbage)
Gai Choy
(Mustard Greens)
Recipes
CHINESE CHICKEN NOODLE SOUP
FOR THE NEW YEAR
Makes 6 generous servings
3 1/2 to 4-pound chicken, cut into 2-inch pieces
through the bone with a cleaver or sharp knife
note: cut chicken into large pieces first,
then chop up into smaller ones
8 thin slices fresh ginger root, peeled or not
1 bunch scallions, trimmed and cut into thirds
3 quarts water
3/4 cup Chinese rice wine (shao-hsin), or medium-dry Sherry
2-3 ounces dried rice-stick noodles (rice vermicelli)
Leave the noodles long: it means a long life!
1/2 pound fresh spinach, coarse stems discarded and leaves
washed, drained, and chopped coarse (about 4 packed cups)
3/4 cup thinly sliced fresh garlic chives or regular fresh chives
Broth (may be made 3 days ahead):
Bring a large kettle of lightly salted water to a boil and blanch
chicken for 1 minute. Drain and rinse under cold water. With
flat side of cleaver or knife lightly smash ginger root and scallions.
Wipe out the kettle and bring 3 quarts of water to a boil, along
with chicken, ginger, scallions, and rice wine. Simmer, uncovered, skimming froth occasionally, for 2 hours. Remove chicken
with a slotted spoon and cool slightly. Remove chicken from
bones, and pull off skin. Chop the meat of one thigh and one half
breast into bite-sized pieces, reserve the rest of the meat for another use, perhaps a chicken a chicken salad. Pour broth through
colander lined with triple thickness of cheesecloth into a large
heatproof bowl.
Wipe out kettle again, and return broth to it. Bring to a boil. Add
noodles and bring to a boil again. Stir in chicken pieces and then
stir in spinach; simmer, stirring once or twice, until chicken is
heated through and spinach turns bright green and is just tender,
about 2 minutes. Stir in chives and salt and pepper to taste and
simmer 1 minute.
To serve
Using tongs, place noodles into bottom of individual deep
serving bowls, and ladle hot broth over.
Visit www.russos.com for more
traditional and easy recipes to help you
celebrate The Chinese New Year!
VEGETARIAN MARDIS GRAS JAMBALAYA
Makes 6 servings
A traditional Jambalaya usually contains crawfish, tasso (a spicy
preserved ham from Louisiana), and sometimes duck or other
hearty fowl. This vegetarian version relies on roasted eggplant,
onions, and peppers for some of its chunkiness. Smoked Spanish
paprika (in our spice section) hints at the tasso. And try adding
Tofettes, a cooked and seasoned tofu product from our dairy case!
For roasted veggies:
1 medium eggplant
1 red pepper
1 green pepper
1 medium onion
3 whole garlic cloves, cut into thirds
2T olive oil
salt and pepper to taste
For Jambalaya sauce:.
3 T olive oil
1 small onion, coarsely chopped
2 stalks celery, coarsely chopped
1 green pepper, coarsely chopped
1 t garlic, minced
1 16-ounce can diced tomatoes with juice
2 T tomato paste
1 t file powder (optional)
1/2 t smoked Spanish paprika
1/2 bunch parsley, chopped
1 t Tabasco sauce, or more to taste
1 teaspoon salt
1/2 c water
1 1/2 cups cooked or canned pinto beans (rinsed if canned)
optional (but very good): 1 package Tofettes, Hot-and-Spicy or
Jamaican Jerk varieties (in our dairy case)
Heat oven to 400 degrees.
Cut the roasting vegetables (eggplant, onion, peppers) into bitesize chunks and toss with the garlic, 2 T olive oil, and salt and pepper to taste. Place in an oven-proof dish and roast, stirring now and
then, until tender and beginning to char, about half an hour.
While vegetables are roasting, In a large pot, heat 1 1/2 T olive
oil over medium heat until hot. Add onion, celery, and green
pepper and saute for 5 minutes, or until the vegetables begin to
soften. Add garlic, tomatoes, tomato paste, file powder, parsley,
paprika, Tabasco sauce, salt, and water. Cover and simmer for 20
minutes, or until the vegetables are soft. Stir in the pinto beans
and the roasted vegetables with their juices.
If using Tofettes: Heat the remaining 1 1/2 T olive oil in a large
skillet over medium-high heat. Add Tofettes and cook until
slightly browned, about 5 minutes.
Add Tofettes to tomato mixture and simmer about 5 minutes,
until flavors are well blended. Adjust seasonings and serve over
hot cooked rice.
Feel free to give us your feedback on the recipes in this issue.
Email us at [email protected]
Continued from front cover
yellow egg noodles left long and uncut, stand for a long life.
On New Year’s Day, a vegetarian dish called Jai is traditional.
Visit our website at www.russos.com, for this and other Chinese New Year’s recipes.
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While you are in the store, pick up
our new Hors d’oeuvres Menu or you
can view a printable version on our
webbsite at www.russos.com.
As in festivals all over the world, many traditions are associated
with the New Year. While times change, many still practice
the old customs – whether they are believed or not. After all,
it is tradition that offers continuity with the past and provides
the family with an identity.
The entire house should be cleaned before New Year’s Day.
On New Year’s Eve, all brooms, brushes, dusters, dust pans
and other cleaning equipment are put away.
Let Russo’s Catering help you
plan your next special event.
Russo’s Catering department is ready to help you plan
a special get-together at home or an event at work and
will make sure that it’s the best ever.
We have an extensive list of freshly-made hors
d’oeuvres, entrees, party platters and mouth-watering
desserts perfect for any size gathering.
To place an order, call us at 617.719.4107 or call our
main number at 617.923.1500. Ask for Catering.
Those born in the Year of the Pig
are peacemakers, tolerant, honest
and straight forward.
You can find all our menus in the store and on our
website at www.russos.com.
Store Hours
Monday - Saturday, 8am - 7pm
Sunday, 8am - 6pm
560 Pleasant Street
Watertown, MA 02472
tel 617.923.1500 fax 617.926.6960
www.russos.com