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In Defense of Food Network Magazine

At the final evening of the food series at the Groton Public Library, four food writers, including me, were asked about our favorite food magazines. With such august writers on the panel, I had to admit that I really do love the Food Network magazine. The recipes are fairly simple and the ingredients are pretty much available in supermarkets, with occasionally a trip to an Asian market or a click on Amazon. Pem McNerney mentioned that sometimes the recipes don’t work. Priscilla Martel is so out of my bantam league that she didn’t say a word. Linda Guica is too nice to ever laugh at me.

But this is the magazine I look forward to every month, even though I get them all and use many of the tips and recipes. I particularly loved the June’s feature “It’s a Wrap.” In that article are nine recipes for items that can be wrapped in foil and tossed on the grill (or perhaps right in the oven). These include a whole head of garlic with lemon and a sprig of rosemary; a small wheel of brie with apricot preserves and fresh thyme; a stalk of broccoli with shallot, ginger, sliced jalapeño, and oil; an apple with goat cheese and walnuts; and, hooray, a split glazed donut with two split marshmallows and four raspberries. The last wouldn’t be in Cook’s Illustrated, but it might wind up on my grill. Just once.

In any case, in the latest issue are also recipes for different slaws, potato salads, and a non-churn coffee-caramel crunch ice cream. I found a bag of shrimp in my freezer and tried this recipe. It worked just fine.

Chili-Garlic Shrimp with Ginger Rice

From Food Network magazine, June, 2108

Yield: serves 4

4 thin slices peeled fresh ginger, plus 2 tablespoons minced

1 ½ cups jasmine rice

½ cup low-sodium chicken broth (vegetable broth is fine)

½ cup ketchup

2 tablespoons chili-garlic sauce (or use Sriracha and

fresh garlic)

1 tablespoon plus 2 teaspoons oyster sauce

1 tablespoon cornstarch

¼ cup vegetable oil

1 ¼ pounds large shrimp, peeled and de-veined

1 12-ounce bag broccoli florets (about 6 cups)

Bring 2 ¼ cups water and ginger slices to a boil in a medium saucepan over high heat. Stir in rice and return to a boil. Cover, reduce heat to low and cook until water is absorbed and rice is tender, about 18 minutes. Fluff with a fork, cover, and set aside.

Meanwhile, mix chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch, and ½ cup water in a measuring cup; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl.

Add broccoli and ½ cup water to the skillet and cook, stirring occasionally until crisp-tender and water has evaporated, about 3 minutes. Add to the bowl with the shrimp.

Add remaining 2 tablespoons oil to the skillet. Add minced ginger and stir-fry until golden, 30 second to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with rice.