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Discussion in 'Food & Cooking' started by cape chef, Aug 24, 2001.
I love Ginger,
What do you like to create using ginger?
Do you like it fresh,preserved?
Fresh fruit salsa for grilled fish or chicken
fruit of choice
mango vin. or apple cider vin.
Ginger in chicken wontons
Dried ginger in spice cookies also candied ginger
Ginger in peach pie
Ginger in fried rice
hmmmmm it's a staple in my kitchen now what else do I use it in?????.....
I use ginger mostly in its fresh form, either grated or finely julienned for all my indian dishes.
Ginger-Mustard Sauternes Sauce (Charlie Trotter's) is a perfect accompaniment for free-range, grain-fed chicken.
I too, love preserved ginger, preferably homemade. (CT's recipe for it is uncomplicated).
Ginger and bittersweet chocolate are a great pairing.
I love ginger...I keep fresh gingerroot frozen to grate in oriental dishes.
Ginger juice and sesame oil over oriental noodles .
A slice of ginger in chamomile tea.
(Never tried this, but it sounds good):
Shrimp and ginger kebabs on the grill.
Ginger and brown sugar carrots.
Candied in biscotti.
I do a grilled prawn appitizer with a gingered,sweet and sour pickled mango spears.
Shroom..Mango vin? Do you make it?
Or is it something you buy.
Haven't seen it.
Ginger-lemongrass-green tea broth for sukiyaki duck
Beef carpaccio,with a herb salad,lime-lemongrass oil and frizzeled fried ginger
Ginger-mustard sauce sounds good kimmie,
What does Trotter use it with?
Cornish game hen, potato pavé, cc
It's in his Kitchen Sessions cookbook.
Silly me, I used a $38 bottle of Sauternes to make the sauce...that's all I could find! I guess I won't have to stress that the sauce was spectacular!
The better the wine,The better the dish!!
Grilled ahi Tuna with a jicama-ginger-blood orange relish.
Ginger-macadamia ice cream
Add Candied ginger and mandarine orange peel for a lovely spin on traditional creme brulee.
Ginger is absolutly essential in scones!!
Ginger was consumed by the French in WW1 to keep warm.
I make herbal teas infused with it occasionally.
It's mixed into salad dressing made with balsamic vinegar.
I've recently tried freeze-dried ginger - and I am reasonably impressed. Not the same as fresh, of course, but much better than powdered.
Has anyone else tried the new litehouse freeze-dried spices and herbs?
bought and good..Consorzio out of CA. I get it at the local grocery
Frizzled Ginger?????Howdjado that?
That's Micheal Chiorella of Tra Vigna in Napa who makes those Vins.
As for the ginger..Peel a long part of the root,Then using a vegetable peller slice very thin slices (With the grain)Stack them on one another and chiffanade as this as you can,fluff with you fingers and then fry in canola oil until lightly golden,drain on paper towel,keep in a dry spot. When you finish building your capaccio place a nice mound ontop of the hearb salad,It adds a great flavor/texture balance to the meat.
Get on to his website called seasonbyseason.com and scroll down the main page to the featured links where you will find a shopping link for his products.
I find the best way to keep ginger is to have clean sand and put the ginger in it in a cool dark spot.
I've have ginger looking fresh as store bought after a month. Freezing I find leaves it stringy and watery.
My favorite receipe is ginger ice cream.
I would say I like it in ice cream but that hasn't quite panned out yet
Just recently made Ginger syrup as a base for ginger brew (non-traditional as I just mix syrup with club soda) while also making ginger candy out of the same process. Only ingredients are ginger, sugar and H2O. I use 5 lbs of ginger at a time as I vend my beverage and candy for a local festival.
The soda turned out great and the candies are still being enjoyed by many.
I use a lot of ginger, mainly in stir fries and asian style stews.
I prefer to use it fresh, but will also clean and cut in 1 cm pieces and then freeze it. Works pretty good in my opinion.
I've also grated it and put in vinegar and in that case I seem to use the vinegar more than the actual ginger. And it turns pink.
I use powdered ginger as well....