Ginger
Ginger, Garlic, and Scallion Sweet Potato Topping
From bonappetit.com By Alex Lau
Grate a 1-inch piece of peeled ginger and 1 garlic clove into a small bowl. Add 2 sliced scallions and 2 tablespoons vegetable oil, and season with salt. Top baked sweet potatoes with ginger sauce, drizzle with sesame oil, and finish with black sesame seeds and additional sliced scallion greens.
From bonappetit.com By Alex Lau
Grate a 1-inch piece of peeled ginger and 1 garlic clove into a small bowl. Add 2 sliced scallions and 2 tablespoons vegetable oil, and season with salt. Top baked sweet potatoes with ginger sauce, drizzle with sesame oil, and finish with black sesame seeds and additional sliced scallion greens.
Fresh Ginger and Molasses Cake
From Salt Fat Acid Heat by Samin Nosrat
Makes two 9-inch cakes
1 cup thinly sliced fresh ginger
1 cup sugar
1 cup neutral-tasting oil
1 cup molasses
2 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt or 1 teaspoon fine sea salt
2 teaspoons baking soda
1 cup boiling water
2 large eggs at room temperature
2 cups Vanilla Cream (recipe below)
Preheat the oven to 350 degrees. Set a rack in the upper third of the oven. Grease two 9-inch cake pans, then line with parchment paper. Grease and sprinkle generously with flour, tap out the excess, and set aside.
Puree the fresh ginger and sugar together in a food processor or blender until completely smooth, about 4 minutes. Pour the mixture into a medium bowl and add the oil and molasses. Whisk to combine and set aside.
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, pepper, salt, and baking soda, then sift into a large bowl. Set aside.
Whisk the boiling water into the sugar-oil mixture until evenly combined.
Make a well in the center of the dry ingredients and gradually whisk in the water-oil mixture until incorporated. Gradually whisk in the eggs and stir until smooth. The batter will be thin.
Divide the batter evenly between the prepared pans. Drop the pan onto the counter from a height of 3 inches a couple of times to release any air bubbles that may have formed.
Bake in the upper third of the oven for 38 to 40 minutes, until the cakes spring back from the touch and just pull away from the edges of the pan. An inserted toothpick should come out clean.
Cool the cakes completely on a wire rack before unmolding them from the pan and peeling off the parchment paper.
To serve, place one layer down on a cake plate. Spread 1 cup Vanilla Cream in the center of the cake and gently place the second layer atop it. Spread the remaining cream onto the center of the top layer and chill for up to 2 hours before serving.
Alternatively, top with cream cheese frosting, serve with ice cream, or simply dust cakes with powdered sugar. The batter also makes for fantastic cupcakes!
Tightly wrapped, this cake will keep for 4 days at room temperature, or for 2 months in the freezer.
Vanilla Cream
Makes about 2 cups
1 cup heavy cream, chilled
1 ½ teaspoons granulated sugar
Scraped seeds from ¼ vanilla bean or 1 teaspoon vanilla extract
Chill a large, deep metal bowl (or the bowl of your standing mixer) and the whisk (or whisk attachment) in the freezer for at least 20 minutes before you begin. When the bowl is chilled, prepare the cream with the vanilla seeds or extract, then add the sugar.
I prefer to whip cream by hand because it gives me more control, so I’m less likely to overwhip it and end up with butter. If you’d like to use a mixer, run it at a low speed. Whisk until the first soft peaks appear. If using a machine, switch to a handheld whisk and continue to whisk until all the liquid cream has been incorporated and the texture of the cream is uniformly soft and billowy. Taste and adjust sweetness and vanilla as desired. Keep chilled until serving.
Cover and refrigerate leftovers for up to 2 days. Use a whisk to bring deflated cream back to soft peaks as needed.
Fresh Ginger and Molasses Cake
From Salt Fat Acid Heat by Samin Nosrat
Makes two 9-inch cakes
1 cup thinly sliced fresh ginger
1 cup sugar
1 cup neutral-tasting oil
1 cup molasses
2 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt or 1 teaspoon fine sea salt
2 teaspoons baking soda
1 cup boiling water
2 large eggs at room temperature
2 cups Vanilla Cream (recipe below)
Preheat the oven to 350 degrees. Set a rack in the upper third of the oven. Grease two 9-inch cake pans, then line with parchment paper. Grease and sprinkle generously with flour, tap out the excess, and set aside.
Puree the fresh ginger and sugar together in a food processor or blender until completely smooth, about 4 minutes. Pour the mixture into a medium bowl and add the oil and molasses. Whisk to combine and set aside.
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, pepper, salt, and baking soda, then sift into a large bowl. Set aside.
Whisk the boiling water into the sugar-oil mixture until evenly combined.
Make a well in the center of the dry ingredients and gradually whisk in the water-oil mixture until incorporated. Gradually whisk in the eggs and stir until smooth. The batter will be thin.
Divide the batter evenly between the prepared pans. Drop the pan onto the counter from a height of 3 inches a couple of times to release any air bubbles that may have formed.
Bake in the upper third of the oven for 38 to 40 minutes, until the cakes spring back from the touch and just pull away from the edges of the pan. An inserted toothpick should come out clean.
Cool the cakes completely on a wire rack before unmolding them from the pan and peeling off the parchment paper.
To serve, place one layer down on a cake plate. Spread 1 cup Vanilla Cream in the center of the cake and gently place the second layer atop it. Spread the remaining cream onto the center of the top layer and chill for up to 2 hours before serving.
Alternatively, top with cream cheese frosting, serve with ice cream, or simply dust cakes with powdered sugar. The batter also makes for fantastic cupcakes!
Tightly wrapped, this cake will keep for 4 days at room temperature, or for 2 months in the freezer.
Vanilla Cream
Makes about 2 cups
1 cup heavy cream, chilled
1 ½ teaspoons granulated sugar
Scraped seeds from ¼ vanilla bean or 1 teaspoon vanilla extract
Chill a large, deep metal bowl (or the bowl of your standing mixer) and the whisk (or whisk attachment) in the freezer for at least 20 minutes before you begin. When the bowl is chilled, prepare the cream with the vanilla seeds or extract, then add the sugar.
I prefer to whip cream by hand because it gives me more control, so I’m less likely to overwhip it and end up with butter. If you’d like to use a mixer, run it at a low speed. Whisk until the first soft peaks appear. If using a machine, switch to a handheld whisk and continue to whisk until all the liquid cream has been incorporated and the texture of the cream is uniformly soft and billowy. Taste and adjust sweetness and vanilla as desired. Keep chilled until serving.
Cover and refrigerate leftovers for up to 2 days. Use a whisk to bring deflated cream back to soft peaks as needed.
Sesame-Ginger Dressing
From https://www.ambitiouskitchen.com/sesame-ginger-dressing/
I make this dressing regularly for noodle bowl nights. I’ll dress organic soba buckwheat noodles (available in grocery stores) with the dressing and put bowls of additional toppings on the table to choose from; cabbage, carrots, sweet peppers, turnips, radishes, scallions, salmon, chicken, tuna, roasted eggplant, etc.
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce (or sub coconut aminos)
2-3 tablespoons rice vinegar
1 ½ tablespoons pure maple syrup
2 cloves garlic, finely minced
1 tablespoon freshly minced ginger
Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter
Make the dressing by whisking together the following in a medium bowl or shaking in a mason jar: sesame oil, olive oil, soy sauce, rice vinegar, maple syrup, garlic and fresh ginger. If you want a creamier dressing, add in a tablespoon of tahini or cashew butter.
Shrimp Soup with Coconut Milk and Ginger
From Nong’s Thai Kitchen by Nongkran Daks and Alexandra Greeley
Serves 4 to 6
*this is one of our favorite soups!
2 cups coconut milk
2 cups chicken stock or water
½ pound fresh mushrooms, thinly sliced
½ pound shrimp, shelled and deveined
First seasonings:
2 stalks lemongrass, crushed and cut into 2-inch long pieces
Twelve 1/8-inch-thick slices ginger
3 kaffir lime leaves, torn into small pieces
2 cloves garlic, peeled and crushed
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Second seasonings:
2 fresh green chiles, sliced (optional)
3 tablespoons fresh lime juice
2 tablespoons fish sauce
1 green onion (scallion), thinly sliced
1 sprig fresh cilantro, finely chopped
Combine the coconut milk, chicken stock, and first seasonings in a large stockpot and bring to a boil over medium heat. Add the mushrooms and cook for 3 to 5 minutes. Add the shrimp and cook for 2 to 3 minutes more, stirring once or twice to prevent curdling.
Just before serving, stir the second seasonings into the soup and ladle into individual serving bowls. Serve hot.
From Nong’s Thai Kitchen by Nongkran Daks and Alexandra Greeley
Serves 4 to 6
*this is one of our favorite soups!
2 cups coconut milk
2 cups chicken stock or water
½ pound fresh mushrooms, thinly sliced
½ pound shrimp, shelled and deveined
First seasonings:
2 stalks lemongrass, crushed and cut into 2-inch long pieces
Twelve 1/8-inch-thick slices ginger
3 kaffir lime leaves, torn into small pieces
2 cloves garlic, peeled and crushed
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Second seasonings:
2 fresh green chiles, sliced (optional)
3 tablespoons fresh lime juice
2 tablespoons fish sauce
1 green onion (scallion), thinly sliced
1 sprig fresh cilantro, finely chopped
Combine the coconut milk, chicken stock, and first seasonings in a large stockpot and bring to a boil over medium heat. Add the mushrooms and cook for 3 to 5 minutes. Add the shrimp and cook for 2 to 3 minutes more, stirring once or twice to prevent curdling.
Just before serving, stir the second seasonings into the soup and ladle into individual serving bowls. Serve hot.
Raw Thai Citrus Crunch Salad
From A Modern Way to Eat by Anna Jones
Serves 4
FOR THE SALAD:
1 zucchini
3 medium carrots, peeled
½ head Napa cabbage
1 sweet pepper, seeded
2 scallions
1 pink grapefruit
1 lime
A small bunch of fresh basil
A large bunch of fresh cilantro
2 good handfuls of beansprouts
FOR THE DRESSING:
2 medjool dates
A handful (about 3 ½ ounces) cashew nuts, soaked overnight in water if you have time
1 (3/4-inch) piece fresh ginger, peeled, green center removed, roughly chopped
1 red chile, seeded and finely chopped
Juice of 2 limes
2 tablespoons soy sauce or tamari
TO SERVE:
A handful of cashews, crushed
Use a vegetable peeler to peel the zucchini and carrots into ribbons and place them in a big bowl – it’s okay to leave a little bit of the middle behind for the sake of your fingers. Shred the cabbage finely, slice the red pepper and scallions as finely as you can, and add to the bowl.
Now use a knife to peel the grapefruit and lime. Then with the knife, roughly cut out all the segments from both, leaving the pith and membrane behind. Put the segments into a bowl, then mash them up so you are left with little juicy jewels of lime and grapefruit. Add these to the big bowl too.
Roughly chop the basil and cilantro, then add all the basil, half the cilantro, and all the beansprouts to the bowl. This will all keep well in the fridge until you are ready to eat.
When ready to serve, make your dressing by putting all the ingredients into a blender with 2/3 cup of water and blending until you have a dressing just thick enough to coat and hold on to the vegetables. Thin with a little more water if you need to. If you don’t have a blender, mash the dates in a bowl until you have a paste, then finely chop the nuts, ginger, garlic, and chile and stir in the lime juice and soy sauce. Pour the dressing over the salad, mix well, and top with the crushed cashews and the rest of the cilantro.
This is a delicious topping for baked sweet potatoes, among other things!
