1 lb. ginger root
3 cups sugar
1 cup water
Peel ginger. slice into 1/8 inch thick slices. Put all ingredients into 2 quart microwave safe bowl. (I use a 2-quart glass measuring cup.) Microwave all ingredients on high for 3 minutes. Stir thoroughly to dissolve sugar. Microwave on high for another 3 minutes. Stir again. Microwave on high for an additional 3 minutes. Repeat one more time.
Remove from microwave and let cool slightly. With slotted spoon, remove ginger slices from syrup and place on cooling racks. Let dry for 1 hour. Place in air tight container and use as needed.
Pour ginger syrup into glass jar. This may be cooked further into hard candy, or used as pancake or waffle syrp, or poured over ice cream, or used to sweeten tea.
Friday, December 17, 2010
Saturday, December 4, 2010
Oven Roasted Root Vegetables
I don't know why we didn't discover roasting vegetables earlier. I think we were all so obsessed with tender-crisp flash steaming that we just never considered the possibilities offered by high-dry heat. for whatever reason, I'm glad I got past it and started using my oven for more than bread-baking.
It's hard to cook a small amount of this; once you start chopping, ingredients seem to expand exponentially. But it's okay, because extras make great leftovers, or you may use them in a soup or stew.
A note about the use of Frozen pearl onions: if you choose to use unfrozen onions, be my guest, but my time is too precious to spend time peeling pearl onions. In addition, frozen tend to not overcook in the time required to cook the harder root vegetables. As with all my recipes, make adjustments as preferred to suit your own taste, time, etc.
2 Large carrots
2 large parsnips
1 small rutabaga
2 large turnips
1 bag frozen pearl onions
2 Tablespoons EVOO or grapeseed oil
coarse sea salt to taste
Preheat oven to 500 degrees Fahrenheit
Peel and chop carrots, parsnips, rutabaga, and turnips into half inch dice.
Pour oil into large, shallow baking dish. Add all ingredients but salt and toss to coat with oil.
Place in hot oven and roast for 15 minutes.
At the end of 15 minutes, open oven and stir vegetables.
Roast another 15 minutes.
Ant the end of the second 15 minutes, inspect vegetables. they will most likely need at least another 15 minutes of roasting, but if they are becoming too brown, you may want to lower the oven temperature to 400.
Stir and return to oven.
Continue roasting until desired amount of carmelization is achieved. Remove from oven and sprinkle with coarse salt to taste.
Serve and enjoy.
It's hard to cook a small amount of this; once you start chopping, ingredients seem to expand exponentially. But it's okay, because extras make great leftovers, or you may use them in a soup or stew.
A note about the use of Frozen pearl onions: if you choose to use unfrozen onions, be my guest, but my time is too precious to spend time peeling pearl onions. In addition, frozen tend to not overcook in the time required to cook the harder root vegetables. As with all my recipes, make adjustments as preferred to suit your own taste, time, etc.
2 Large carrots
2 large parsnips
1 small rutabaga
2 large turnips
1 bag frozen pearl onions
2 Tablespoons EVOO or grapeseed oil
coarse sea salt to taste
Preheat oven to 500 degrees Fahrenheit
Peel and chop carrots, parsnips, rutabaga, and turnips into half inch dice.
Pour oil into large, shallow baking dish. Add all ingredients but salt and toss to coat with oil.
Place in hot oven and roast for 15 minutes.
At the end of 15 minutes, open oven and stir vegetables.
Roast another 15 minutes.
Ant the end of the second 15 minutes, inspect vegetables. they will most likely need at least another 15 minutes of roasting, but if they are becoming too brown, you may want to lower the oven temperature to 400.
Stir and return to oven.
Continue roasting until desired amount of carmelization is achieved. Remove from oven and sprinkle with coarse salt to taste.
Serve and enjoy.
Brown Rice and Kale Risotto
Okay, I'll say up front that I rarely take the time to constantly tend this as required for a traditional risotto, so I should probably call it something else. But it maintains the slight toothiness of a risotto, although you could certainly cook it for a little while longer if you prefer a softer texture. It's important to use a short grained rice, like an Arborio or sushi rice; if you use anything else the texture will suffer.
This works well as a prepare-ahead dish, as it reheats nicely in a microwave or on the stovetop, with only a slight loss of texture. The ingredients below make 4 slightly rounded half cup servings. It's easy to increase, if preferred.
1 cup short grain brown rice
2 Tablespoons EVOO or grapeseed oil
3-4 large cloves garlic
1 bunch kale
1/2 teaspoon ground fennel seed
1 teaspoon coarse salt
2 cups hot water
Peel and coarsely chop garlic cloves.
Remove thick stems from kale and cut leaves into chiffonade. If the leaves are very large, cut them in half lengthwise before cutting the chiffonade.
In heavy, large, lidded pan (I use cast iron) heat the oil over medium high heat. Cook garlic for a minute, taking care not to let it brown.
Add rice to pan and stir constantly until rice is slightly translucent, about 2 minutes.
Add kale and stir until wilted, about 2 minutes.
Add half cup of the hot water to rice, stirring constantly until water is absorbed, about 1 minute. Add another half cup hot water, stirring until the water is mostly absorbed, 1-2 minutes.
Add ground fennel seed, salt, and remaining water. Bring to a simmer (this shouldn't take more than a minute or two).
Stir, reduce heat to low, and cover. Continue cooking for approx. 25-30 minutes. Uncover and taste for texture. If the rice needs to cook a little (or a lot) longer, that's fine, but you my need to add another few Tablespoons water. Recover, and cook until the desired texture is achieved.
Serve and enjoy.
If you like, you may stir Parmesan or Romano cheese into this before serving. A grind or two of pepper, or red pepper flakes and lemon zest are nice additions, too.
This works well as a prepare-ahead dish, as it reheats nicely in a microwave or on the stovetop, with only a slight loss of texture. The ingredients below make 4 slightly rounded half cup servings. It's easy to increase, if preferred.
1 cup short grain brown rice
2 Tablespoons EVOO or grapeseed oil
3-4 large cloves garlic
1 bunch kale
1/2 teaspoon ground fennel seed
1 teaspoon coarse salt
2 cups hot water
Peel and coarsely chop garlic cloves.
Remove thick stems from kale and cut leaves into chiffonade. If the leaves are very large, cut them in half lengthwise before cutting the chiffonade.
In heavy, large, lidded pan (I use cast iron) heat the oil over medium high heat. Cook garlic for a minute, taking care not to let it brown.
Add rice to pan and stir constantly until rice is slightly translucent, about 2 minutes.
Add kale and stir until wilted, about 2 minutes.
Add half cup of the hot water to rice, stirring constantly until water is absorbed, about 1 minute. Add another half cup hot water, stirring until the water is mostly absorbed, 1-2 minutes.
Add ground fennel seed, salt, and remaining water. Bring to a simmer (this shouldn't take more than a minute or two).
Stir, reduce heat to low, and cover. Continue cooking for approx. 25-30 minutes. Uncover and taste for texture. If the rice needs to cook a little (or a lot) longer, that's fine, but you my need to add another few Tablespoons water. Recover, and cook until the desired texture is achieved.
Serve and enjoy.
If you like, you may stir Parmesan or Romano cheese into this before serving. A grind or two of pepper, or red pepper flakes and lemon zest are nice additions, too.
Friday, August 13, 2010
Colcannon
4 large baking potatoes
1 large leek - white and light green parts only
1 small/medium head savoy cabbage
4 Tbsp butter*
1/2 to 1 cup half-and half or milk*
salt to taste
Peel baking potatoes. Cut into rough 1 -2 inch chunks. Place in large pot, cover with water. Bring to boil. reduce heat and simmer 15 minutes, or 'til tender. (Insert fork into potato chunk. if there is any resistance, continue cooking.)
While potatoes are cooking, Cut leek in lengthwise quarters. Slice crosswise very thinly.
Cut Savoy Cabbage in half lengthwise. Remove core. Cut each half lengthwise into 4-6 pieces. Slice crosswise very thinly. (You're going for something close to a chiffonade, but not quite that thin.)
In large, deep skillet, melt butter over medium heat. Add leek. Cook, stirring, 'til leek is translucent and beginning to soften. Add cabbage. Stir and cook with leek til very tender, probably 15 minutes. Reduce heat if anything starts to brown.
Using a slotted spoon, remove still warm potatoes to a colander. Reserve liquid in pot in which potatoes cooked. Put potatoes through a potato ricer into a large bowl. (If you don't have a ricer, a masher will do, but won't produce quite the same texture.) Add half cup half-and-half or milk. and whisk. If potatoes seem too stiff, add more dairy, up to one cup.
To potato mixture, add the leeks and cabbage, using a spatula to get all the butter. Stir thoroughly to mix completely. Add salt to taste.
Enjoy!
*If you are vegan, or concerned about fat content, you may substitute vegetable oil for the butter, and use the liquid from the cooking pot instead of the dairy. The texture of the dish will be different, but it will still be very tasty.
1 large leek - white and light green parts only
1 small/medium head savoy cabbage
4 Tbsp butter*
1/2 to 1 cup half-and half or milk*
salt to taste
Peel baking potatoes. Cut into rough 1 -2 inch chunks. Place in large pot, cover with water. Bring to boil. reduce heat and simmer 15 minutes, or 'til tender. (Insert fork into potato chunk. if there is any resistance, continue cooking.)
While potatoes are cooking, Cut leek in lengthwise quarters. Slice crosswise very thinly.
Cut Savoy Cabbage in half lengthwise. Remove core. Cut each half lengthwise into 4-6 pieces. Slice crosswise very thinly. (You're going for something close to a chiffonade, but not quite that thin.)
In large, deep skillet, melt butter over medium heat. Add leek. Cook, stirring, 'til leek is translucent and beginning to soften. Add cabbage. Stir and cook with leek til very tender, probably 15 minutes. Reduce heat if anything starts to brown.
Using a slotted spoon, remove still warm potatoes to a colander. Reserve liquid in pot in which potatoes cooked. Put potatoes through a potato ricer into a large bowl. (If you don't have a ricer, a masher will do, but won't produce quite the same texture.) Add half cup half-and-half or milk. and whisk. If potatoes seem too stiff, add more dairy, up to one cup.
To potato mixture, add the leeks and cabbage, using a spatula to get all the butter. Stir thoroughly to mix completely. Add salt to taste.
Enjoy!
*If you are vegan, or concerned about fat content, you may substitute vegetable oil for the butter, and use the liquid from the cooking pot instead of the dairy. The texture of the dish will be different, but it will still be very tasty.
Friday, July 9, 2010
Tomato Garlic Bread Salad
Two servings (more if so desired, but you'll want at least half.)
3 large fresh tomatoes (only really good ones are worth the trouble)
5 large cloves garlic
15 fresh basil leaves
6 Tablespoons EVOO
3 oz. fresh mozzarella
4 1 inch thick slices bread (I use Italian, but I imagine others would be good, too)
6 Tablesppons EVOO
i large clove garlic
Cut tomatoes and mozzarella into 1/4 inch dice. Finely chop basil leaves. Crush garlic. Combine tomato, crushed garlic, 6 Tbsps. EVOO and mozzarella in large bowl. Cover and let sit at room temperature for at least 2 hours. add salt to taste.
Cut bread slices into 1 inch cubes. Slice garlic. Put 6 Tbsp EVOO in skillet and heat to medium high. Add garlic and cook until garlic begins to brown. Remove garlic. Put bread cubes in skillet and toss to coat with oil. Cook, turning frequently until Bread cubes are golden brown and crispy. Remove from heat and cool to room temperature.
To serve, divide bread cubes between 2 bowls. Top each bowl with half the tomato mixture. Grind some black pepper over bowls and enjoy.
(This is also good with feta instead of mozzarella.)
3 large fresh tomatoes (only really good ones are worth the trouble)
5 large cloves garlic
15 fresh basil leaves
6 Tablespoons EVOO
3 oz. fresh mozzarella
4 1 inch thick slices bread (I use Italian, but I imagine others would be good, too)
6 Tablesppons EVOO
i large clove garlic
Cut tomatoes and mozzarella into 1/4 inch dice. Finely chop basil leaves. Crush garlic. Combine tomato, crushed garlic, 6 Tbsps. EVOO and mozzarella in large bowl. Cover and let sit at room temperature for at least 2 hours. add salt to taste.
Cut bread slices into 1 inch cubes. Slice garlic. Put 6 Tbsp EVOO in skillet and heat to medium high. Add garlic and cook until garlic begins to brown. Remove garlic. Put bread cubes in skillet and toss to coat with oil. Cook, turning frequently until Bread cubes are golden brown and crispy. Remove from heat and cool to room temperature.
To serve, divide bread cubes between 2 bowls. Top each bowl with half the tomato mixture. Grind some black pepper over bowls and enjoy.
(This is also good with feta instead of mozzarella.)
Spicy Grilled Ratatouille
1 medium eggplant
1 large yellow onion
1 medium zucchini
2 pabloma peppers
1 Tablespoon grapeseed oil
1 can fire roasted tomatoes
5 large cloves garlic
1/2 cup packed fresh basil leaves
1/2 teaspoon salt
If using charcoal grill start charcoal.
Cut off ends and peel onion. Cut lengthwise into eighths. Cut off ends and cut zucchini lengthwise lengthwise into quarters. Cut off stem end of eggplant and peel. Cut lengthwise into 1/2 thick slices. Preheat grill to medium high heat. Place cut vegetables in bowl and oil with the grapeseed oil. Grill vegetables on both sides until soft. At the same time, place whole peppers on grill and cook 'til skin is black and blistered, turning often. When peppers are done, remove them to bowl and cover with towel. Remove vegetables from grill and place in oily bowl.
Peel and coarsely chop garlic. Put tomatoes and garlic in deep skillet. Bring to boil. Add basil leaves. Add salt. Reduce heat to low.
Coarsely chop grilled onions, zucchini and eggplant. Peel and seed peppers. Coarsely chop. Add all to tomato mixture on the stove. Bring back to boil. Turn off heat. Serve.
This is also good served at room temperature and like all stews, tastes even better the next day. Enjoy!
1 large yellow onion
1 medium zucchini
2 pabloma peppers
1 Tablespoon grapeseed oil
1 can fire roasted tomatoes
5 large cloves garlic
1/2 cup packed fresh basil leaves
1/2 teaspoon salt
If using charcoal grill start charcoal.
Cut off ends and peel onion. Cut lengthwise into eighths. Cut off ends and cut zucchini lengthwise lengthwise into quarters. Cut off stem end of eggplant and peel. Cut lengthwise into 1/2 thick slices. Preheat grill to medium high heat. Place cut vegetables in bowl and oil with the grapeseed oil. Grill vegetables on both sides until soft. At the same time, place whole peppers on grill and cook 'til skin is black and blistered, turning often. When peppers are done, remove them to bowl and cover with towel. Remove vegetables from grill and place in oily bowl.
Peel and coarsely chop garlic. Put tomatoes and garlic in deep skillet. Bring to boil. Add basil leaves. Add salt. Reduce heat to low.
Coarsely chop grilled onions, zucchini and eggplant. Peel and seed peppers. Coarsely chop. Add all to tomato mixture on the stove. Bring back to boil. Turn off heat. Serve.
This is also good served at room temperature and like all stews, tastes even better the next day. Enjoy!
Thursday, July 1, 2010
Mint Julep
Ingredients are per cocktail. You may make more of the mint and sugar combo for multiple drinks, but do not reduce amounts.
12 fresh mint leaves
1 Tablespoon granulated sugar
2 oz. bourbon
Crushed ice
In mortar, crush mint leaves and sugar together into paste. Put into short, heavy glass. Add ice to within one inch of top. Pour in bourbon. Stir. Enjoy! (Yes, this is a very strong drink. If you don't like bourbon, don't bother, because adding any other liquid is just wrong.)
12 fresh mint leaves
1 Tablespoon granulated sugar
2 oz. bourbon
Crushed ice
In mortar, crush mint leaves and sugar together into paste. Put into short, heavy glass. Add ice to within one inch of top. Pour in bourbon. Stir. Enjoy! (Yes, this is a very strong drink. If you don't like bourbon, don't bother, because adding any other liquid is just wrong.)
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