Entertainment Weekly : 2020-07-01

Front Page : 72 : 72

Front Page

PLAYING WITH FOOD Jimmy Wong THE ACTOR, 33, AND COAUTHOR OF ANSWERS EW’S BURNING CULINARY QUESTIONS. MULAN THE FEAST OF FICTION KITCHEN, By Seija Rankin If you could have dinner with ← A recipe to tide us over until we can travel to the Hudson Valley hot spot for its famed comfort (with a twist) food Mulan, three characters from who would they be and why? Obviously I’d want to eat with Mulan, but that’s the easy answer! I think it’d be fascinatin­g to get Bori Khan (Jason Scott Lee), Xianniang (Gong Li), and the Emperor (Jet Li) at the same table and maybe see if they can settle their difference­s over some food. What is your favorite music to cook to? I tend to try and keep things pretty relaxed in the kitchen, so you’ll hear me playing more peaceful tunes, like the soundtrack to a Studio Ghibli movie or something classical. STEP AWAY FROM THE BANANA BREAD What is the first meal you’d like to have at a restaurant post-reopening? INSTEAD, CHANNEL YOUR MORNING CARB CRAVINGS INTO A BREAKFAST THAT INSTAGRAM (AND YOUR INNER STRESS BAKER) ISN’T COMPLETELY SICK OF Korean BBQ outings were a big part of my social life before the lockdown, and I very much look forward to getting back around a hot grill with friends soon. Position a rack in the center of the oven, and preheat to 375°F. Lightly grease an 18-cup muffin tin. then rotate the pan 180 degrees. Bake another 10 to 15 minutes, until muffins are a golden straw color and a toothpick inserted in the center of one comes out clean. / BLUEBERRYG­INGER BUTTERMILK MUFFINS 1 Taste, Binge, Trash (Quarantine­Trend Edition): banana bread, sourdough, Dalgona coffee. Taste: Dalgona coffee. Binge: sourdough—it’s the healthiest bread you can eat, and my favorite. Trash: banana bread— the bananas were already getting mushy to begin with. Toss it! INGREDIENT­S In a large bowl, sift together the flour, sugar, baking powder, salt, and ground ginger. Add the blueberrie­s and stir gently to combine. / 2 Unsalted butter, vegetable oil, or nonstick baking Let the muffins rest in the tin just until they’ve cooled enough to handle and have pulled away from the pan—about 10 minutes—then transfer to a wire rack. (Once cooled, these will keep at room temperatur­e for 2 to 3 days if wrapped tightly or stored in an airtight container.) / 5 spray for greasing muffin tins 4 cups all-purpose flour ¾ cup sugar 1 tbsp. baking powder In a medium bowl, whisk together the buttermilk, eggs, fresh ginger, lemon zest, vanilla, and melted butter. Add buttermilk mixture to the dry ingredient­s. Use a rubber spatula to gently fold the dry ingredient­s into the wet mixture, just until the batter comes together. / 3 ½ tsp. kosher salt 1 tbsp. ground ginger 1 cup fresh blueberrie­s 2 cups buttermilk 4 large eggs 1 tbsp. finely grated fresh ginger 18 MUFFINS MAKES 1 tsp. grated lemon REPRINTED FROM zest THE PHOENICIA DINER COOKBOOK. 1 tsp. vanilla extract COPYRIGHT © 2020 BY CATSKILLS DINER HOLDINGS LLC. PHOTOGRAPH­S COPYRIGHT © 2020 BY JOHNNY AUTRY. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE. ½ cup (1 stick) Scoop the batter into the muffin cups until they are filled to just below the rim. Bake for 10 minutes, / 4 unsalted butter, melted JULY 2020 70 EW ● COM

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