Tag Archives: ginger

You Don’t Win Friends With Salad

15 Apr

That is not only true, but also rhythmically compelling.

But I do win salad with salad.  And thats not so bad.

But I do win salad with salad. And thats not so bad.

The only thing remarkable about this cabbage, lettuce, green onion is the dressing.  And EGADS is it a spectacular dressing!!

-1/2 inch of ginger, unpeeled and grated.

-1 tablespoon of rice wine vinegar

-1/2 teaspoon of sesame oil

-2 tablespoons of olive oil

-salt, pepper

-black sesame seeds

Seriously, I’d drink the stuff.

Apple Ginger Galette

9 Apr

I’m not big on baking.  I’m also not big on taking something healthy, like apples, and encrusting it in white flour and butter.  But sometimes I like to flirt with the dark side, and this apple galette is aaaaall dark side.

Anyway, I just had way too many apples accumulating in my crisper over the weeks.  The recipe is straight from Smitten Kitchen, and her recipe is derivative from Alice Waters, who is my hero. See the recipe here.

Start with awesome local apples.  I used Empire and Mutsu.  I think.

The Apples of Evil...mwahahahaaa

The Apples of Evil...mwahahahaaa

Peel them, core them, slice them into chunks like this:

Presto, change-o.

Presto, change-o.

Make the galette dough, which is just flour, butter, and like 3 tablespoons of water.  Let the dough sit in the fridge for about 30 minutes, then take it out and roll it.

For the filling, it’s just sliced apples, like an inch of grated ginger, sugar and melted butter.

Oh, guess what.  I don't have a rolling pin, so I had to roll the dough using a tomato can.  Hilariousness ensued.

Oh, guess what. I don't have a rolling pin, so I had to roll the dough using a tomato can. Hilariousness ensued.

I like how rustic and un-precious this format is.

I like how rustic and un-precious this format is.

Fold up all the uneven sides.  Brush some melted butter over the top.  Sprinkle the whole thing with sugar.

Bake at 400 degrees F for 45ish minutes.  There’s also a glaze you can make using the apple cores and peels, but it didn’t work for me.  Too soupy.  Maybe I got the proportions wrong.

NOM

NOM

Moments later…

I can't believe there were leftovers.  I mean, it was just the two of us.  But really!  We COULD have decimated that thing.

I can't believe there were leftovers. I mean, it was just the two of us. But really! We COULD have decimated that thing.

Carrot Ginger Cashew Soup

7 Mar

This soup is rad because it has built-in protein from the cashews.  It’s a trick I learned from the Soup Nazi in NYC.  For reals!  Man-friend and I were there about eight years ago, and a) the soup was AMAZING, and b) I noticed that it had cashews in it and that cashews in soup are rad.

Start with about 5 cups of carrots, peeled and chopped into 1/2 inch chunks.  And always be on the lookout for streaker carrots.

Avert thine eyes!

Avert thine eyes!

Chop about 4 inches of ginger.  Leave the skin on cuz that’s where all the tasty lives.  Also chop one onion, and 3 cloves of garlick.  Toss those all together in your very fabulous Le Creuset soup pot.

Should I maybe just change my name to Ginger?  Sure as hell beats Carrot.

Should I maybe just change my name to Ginger? Sure as hell beats Carrot.

Add Le Stock, about 2 cups.  Boil until everything’s mushy.

Mr. Sulu, set coordinates for....SOUP.

Mr. Sulu, set coordinates for....SOUP.

Once everything is mushy, add the SECRET INGREDIENT.

Which is possibly not so secret since I revealed it in the title of this post.  It’s cashews.

Wonder if I can one of those awesome spy poison rings that's big enough to accommodate cashews.  I would go around sprinkling cashews on EVERYTHING.  Mwahahahaha....

Wonder if I can one of those awesome spy poison rings that's big enough to accommodate cashews. I would go around sprinkling cashews on EVERYTHING. Mwahahahaha....

Let the cashews cook for about 15 minutes.  Then add yer salt & pepper.  Aaaand finally, get out Ye Olde Immersion Blender, maybe add some veg stock if things are a little too thick.  Sometimes the cashews just suck up a ton of liquid.

Bzzzzzzzzz

Bzzzzzzzzz

Ta-da!  It’s soup!

"Soup" is so pedestrian.  Let's call is "puree of carrots, legumes, and fragrant roots".  That'll be $34.

"Soup" is so pedestrian. Let's call is "puree of carrots, legumes, and fragrant roots". That'll be $34.

Carrot Fennel Ginger Sesame Salad

1 Mar

Well, that’s pretty much all the ingredients right there in the headline.  This salad was pretty fantastic.  Super-light, lotsa flavor, freshness, and crunchies.

Start by peeling carrots, discarding carrot peels into next week’s Le Stock, and cutting carrots into matchsticks.  For some reason, my mandoline wouldn’t matchstick-ify the carrots, so instead I spent some quality time compulsively slicing the little orange bastards into perfect. little. matchsticks.

Oh this?  It took but a fortnight.

Oh this? It took but a fortnight.

 

 

 

 

 

 

 

 

 

I used two big, beefy carrots.  I also had some fennel, so I diced about 3/4 cup.  And there was one green onion, finely sliced.  But if I had more, I would have probably used three green onions.

For the sauce, I microplaned about an inch of ginger.  I LOVE ginger.  I mean loooooooove.  I like my ginger-foods to burn on their way down.  So if you’re less gingery than me, maybe just add a half  inch of ginger.  The rest of the sauce is just a teaspoon of sesame oil and a table spoon of rice wine vinegar.  And a pinch salt & pepper.

Special Sauce

Special Sauce

 

 

 

 

 

 

 

 

Tossed everything together, and called it “salad”.  Yes I did.

It's out of focus because obviously this salad belongs on a daytime drama, what with my unrequited love of ginger and all.

It's out of focus because obviously this salad belongs on a daytime drama, what with my unrequited love of ginger and all.