Tag Archives: ginger

Chewy [spicy] treats…

So with a snowy, wintry day upon us it was yet another perfect day to do some baking!
On today’s baking sheet… soft ginger cookies with pieces of crystallized ginger baked in. A simple cookie mixture that created a beautiful cracked, vintage looking edible.
This whole batch began by sifting flour, baking soda, salt, ground ginger, cinnamon, cloves and nutmeg in a large bowl. In a separate bowl, canola oil, molasses, dark brown sugar and one extra large egg were mixed together. Once combined, the flour was added into the wet ingredients. After folding in the crystallized ginger, scoops of the dough were rolled out in turbinado sugar, lightly flattened and baked until cracked and gorgeous.
Chewy, spicy and a perfect pairing with a cup of tea… the best way to endure a cold winters day!

at a low simmer…
-R

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getting ‘curried’ away!!

So for tonight, something super aromatic and flavorful made its way onto our plates and into our bellies!
A curried pork dish served on top of coconut rice…
The dish started by sautéing a paste made up of ginger, garlic, onions and crushed red pepper flakes in some canola oil. Once highly fragrant, into the mix went some cubed pork loin cooked till slightly brown. As soon as the pork was browned, silky coconut milk was swirled in, along with a sachet of cardamom pods, star anise and lemongrass, then the lid placed on and a steam bath was had! After roughly forty-five minutes, the lid was removed and some brown sugar, salt, soy sauce and some shredded coconut was stirred in. This was all simmered until practically no liquid remained and the pork was as tender as could be…
As soon as everything was ready to be plated, we were just as willing to dive in with our forks! Sweet, spicy and a bit tangy… this dish had it all!

at a low simmer…
-R

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farro[SO] yummy!

Since the weather took a turn from warm and summer-like, to a slight bit cooler it seemed fitting to make a hearty, warming meal for dinner…
After raiding my fridge and pantry, it was easy! A nutty farro dish with an Asian flavor base to it! Shredded carrots, diced onions, some minced garlic and ginger, chopped porcini mushrooms and sautéed shrimp all came together with a hint of sesame oil, a few tablespoons of soy sauce and a dash of hoisin…
The dish literally takes no time to prepare, but the incredible depth of flavor would make you think otherwise!

at a low simmer…
-R

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rollin’ with the flavor… AGAIN!

Tonight’s dinner was a fun favorite that usually is ordered as part of take-out Chinese, but this evenings nosh was served up from scratch.
The all mighty egg-roll, the perfect mix of hearty veggies and chicken encased in a crunchy shell.
The ingredients were simple… red onion, red pepper, celery, garlic and ginger, shredded carrots and savoy cabbage, chunks of seasoned chicken and creamy sliced avocado.
After a quick sauté of the red onion, celery and red pepper, I tossed in the ginger and garlic until incorporated, then cooked the chicken alongside everything! Once cooked, I mixed in soy sauce and sesame oil to taste…
Once this fragrant combo was done, they were sealed up snuggly in egg-roll wrappers… One little bit of advice, don’t over stuff the egg-roll, otherwise you will have cracks and it won’t hold together when frying.
After a quick fry just to get that beautiful golden outside and it was time to eat!

at a low simmer…
-R

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throwback dinner!!

Recently there has been mention from a certain someone craving a certain dish from his childhood… that dish however comes in the form of a microwaveable tray with a piece of meat, a veggie, mashed potatoes and a sweet treat. I decided to satisfy that craving and whip up my own take on that old school meal!
On the menu… thick and juicy salisbury steaks simmered in a homemade mushroom, garlic and ginger gravy, super fluffy garlic mashed potatoes [with a special kick to elevate them even further], haricot vert sautéed in a garlic-infused oil, and last, but certainly not least to end the meal… almond cake with a crunchy, crumbly, nutty topping!
The only thing I watched… the plate getting empty… like a tv show with a happy ending!

at a low simmer…
-R

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dining in… on takeout!!

After a battle with mosquitos, I said the hell with cooking! My decision was some delicious Chinese takeout and a fantastic bottle of wine. Once in a while you just have to indulge, plus it’s game night anyway so what better way to enjoy? Boneless spareribs, über-spicy sesame chicken and perfectly seasoned fried rice… The spareribs offered a slight gingery hint, and tangy ending. The sesame chicken displayed citrus notes with incredible pokes of heat. As for the fried rice, well what can I say other than perfect balances of flavors…
The selection of wine… a delightful and delicate Sauvignon Blanc. Fruity, crisp and the perfect accompaniment to round out this meal! Thank goodness that wine fridge is filled… I may be going back for some more!

at a low simmer…
-R

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we all scream for…

Boredom finally got the best of me this afternoon… rainy weather prevented me from doing anything outside so I decided to whip up some homemade ice cream! Not just your plain old vanilla or chocolate though… something spicy and delightful. So ginger ice cream it was! There is a recipe I use for this, but add my own little bump up to make it extra special…
Heavy cream [or half and half], sugar, vanilla, fresh ginger, chopped candied ginger and eggs… After heating the heavy cream, sugar, vanilla and ginger to a boil it was steeped to release all of the flavors. Once fully steeped, the mixture was reheated to a boil, strained and tempered into the eggs and some additional sugar that was whipped together. Off the heat the mixture was chilled down and then poured into the ice cream maker to churn away till thick and velvety!
Once done some candied ginger was stirred into the mix for a little added texture and heat, everything was scooped into plastic quart containers and placed in the freezer to firm up even more until it is ready to be eaten…

at a low simmer…
-R

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the perfect skirt… STEAK that is!

Today was like a warm summer day! What better to do than toss some marinated steaks on the grill. So tonight was skirt steaks marinated in an asian style marinade… soy sauce, garlic, ginger, scallions, and my secret weapon that I want to share with everyone… a touch of molasses to bring everyone together and sweeten the deal! I think it bring a nice hit of flavor and helps caramelize the steaks….
As a side, a feta, cucumber and red onion salad that was marinated in a oil and vinegar dressing. A nice slightly acidic kick from the vinegar and smoothness from the olive oil…
This was a perfect and refreshing meal, reminding me that the real summer is just a few more months away! If anyone tries this dish I would love to hear your feedback!!

at a low simmer…
-R

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