Everyone has had pickled ginger as a condiment in a sushi restaurant, but did you know it can be made at home? The preparation isn't that time consuming, but the ginger has to sit in a vinegar mixture for several hours. Considering that the pickled ginger can last for up to six months in the fridge, it's well worth the effort! The final product has a wonderful color and is fresh in both flavor and texture. Not only is it great on sushi, but it's a delicious addition to marinades, stir-frys, salads, and if you are feeling exceptionally adventurous, Vietnamese sandwiches. Keep reading for the recipe.
Posts for February 22nd 2010
For a refreshment so popular, it's interesting to note how many misconceptions exist about ginger beer.
The drink, which originated in the mid-1700s in England, was first known as a fermented alcoholic beverage made from sugar, ginger, water, and a starter culture known as ginger beer plant. But today, the name "ginger beer" is actually a misnomer, as most commercial ginger beer is a soft drink, and contains no alcohol.
In comparison to ginger ale, ginger beer is more robust in flavor, with a spicy quality. Ginger beer can be enjoyed alone, but also plays a starring role in cocktails such as the Dark and Stormy and the Moscow Mule. How do you like to drink it?
Source: Flickr User blmurch
Fish Tostadas With Chili Lime Cream
1 lb. fresh tilapia or cod fillets
1/2 tsp. chili powder
1 lime, halved
1/2 cup sour cream
1/2 tsp. garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Bottled hot pepper sauce (optional)
- Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt.
- For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
- Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks.
- Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.
From Food & Wine
Hearty Braised Chicken Legs
3 tablespoons vegetable oil
4 whole chicken legs, cut into thighs and drumsticks (2 pounds)
Kosher salt and freshly ground pepper
3/4 pound white mushrooms, quartered
3 garlic cloves
1 medium onion, quartered
1/2 cup cilantro leaves
1 cup tomato sauce
white rice, for serving
- In a very large skillet, heat the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
- Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.
- Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves. Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute.
- Stir in the tomato sauce. Return the chicken legs to the skillet and bring to a simmer. Cover and simmer the sauce until the chicken is cooked through, about 15 minutes. Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce and white rice.
Ever since two Fridays ago, I've been chained to my television watching the Vancouver Olympics. I'm not much of a sports spectator, but I have a soft spot for stories of sacrifice and redemption, and the Winter games have plenty of those.
Last night, I watched the USA face off against Canada in the hockey rink. The match had plenty of excitement and energy — plus those Canadian hotties in their maple leaf uniforms weren't too hard on the eyes, either.
I took it all in with a tipple that couldn't have been more fitting: a play on the hot toddy that's laced with cinnamon, pineapple, and the country's oh-so-emblematic maple syrup. To be the best Olympics couch cheerleader you can be, get the recipe.
From Everyday Food
Vegetarian Lentil Soup With Croutons
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
2 carrots, quartered lengthwise and thinly sliced crosswise
1 bag (1 pound) brown lentils, picked over
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 teaspoon cayenne pepper
1 dried bay leaf
4 ounces sourdough bread, cut into 1/2-inch cubes (about 1 1/2 cups)
- Preheat oven to 350 degrees. In a large saucepan, heat 1 tablespoon oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 minute.
- Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard the bay leaf.
- Meanwhile, on a rimmed baking sheet, toss bread with remaining tablespoon oil; season with salt and pepper. Bake until golden brown, 5 to 7 minutes, tossing once halfway through. Serve soup topped with croutons.
From Eating Well
Hoisin Beef and Edamame Noodles
8 ounces soba noodles or whole-wheat spaghetti
3 tablespoons lime juice
3 tablespoons hoisin sauce
1-2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
8 ounces flank steak, trimmed of fat, thinly sliced
1 red bell pepper, thinly sliced
1 10-ounce package frozen shelled edamame, (about 2 cups), thawed
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro
- Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and cook, stirring occasionally, until the noodles are just tender, 6 to 8 minutes or according to package directions. Drain.
- Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste with cornstarch in a small bowl.
- Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until just cooked through, about 2 minutes. Transfer the steak to a plate using tongs.
- Add bell pepper to the juices in the pan and cook, stirring, for 1 minute. Add edamame and cook until heated through, about 2 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir the sauce mixture and add to the pan along with the beef and any accumulated juices.
- Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro.
Over the last several years, the chef's table has gone from being a rare and unique dining activity to almost a customary restaurant experience, at least in many large cities. From Oakland's Commis to New York City's Co., Chicago's Cibo Matto to LA's Church and State, chef's tables are popping up everywhere. Positioned in or near the kitchen of the restaurant, they're usually reserved for special attendees — with a steep price to correspond with the behind-the-scenes opportunity. Have you ever dined at a chef's table, and if so, where?
Source: Flickr User Sarah_Ackerman
Hot Rum, Pineapple, and Maple Toddy
1 cup pineapple juice
3 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
1 cinnamon stick
1/2 cup heavy cream
1 cup dark rum
- In a small saucepan, bring the pineapple juice, 2 tablespoons maple syrup, the lemon juice, and cinnamon stick to a boil. Lower the heat and simmer for 5 minutes; remove from the heat.
- Meanwhile, in a medium bowl, beat the cream with the remaining 1 tablespoon maple syrup until soft peaks form.
- Divide the pineapple-maple mixture among 4 small teacups or mugs. Discard the cinnamon stick. Add 1/4 cup rum to each cup; top with a dollop of maple whipped cream. Serve immediately.
Makes 4 toddies.