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Ginger

post #1 of 23
8/23/01 at 6:57pm
Thread Starter 
I love Ginger,

What do you like to create using ginger?
Do you like it fresh,preserved?
cc
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post #2 of 23
8/23/01 at 7:11pm
Fresh fruit salsa for grilled fish or chicken
fruit of choice
garlic
ginger (fresh)
red pepper
mango vin. or apple cider vin.
red onion
(optional cilantro)

Ginger in chicken wontons
Dried ginger in spice cookies also candied ginger
Ginger Tea
Ginger in peach pie
Ginger in fried rice
hmmmmm it's a staple in my kitchen now what else do I use it in?????.....
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post #3 of 23
8/23/01 at 7:14pm
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.

:p
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post #4 of 23
8/23/01 at 11:47pm
I love ginger...I keep fresh gingerroot frozen to grate in oriental dishes.
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post #5 of 23
8/24/01 at 4:00am
Ginger juice and sesame oil over oriental noodles .

Ginger granola.

A slice of ginger in chamomile tea.

Ginger shortbread.

(Never tried this, but it sounds good):
Shrimp and ginger kebabs on the grill.

Ginger and brown sugar carrots.
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post #6 of 23
8/24/01 at 6:23am
Candied in biscotti.
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post #7 of 23
8/24/01 at 6:36am
Thread Starter 
Momoreg,

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?
cc
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post #8 of 23
8/24/01 at 6:51am
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!

:p
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post #9 of 23
8/24/01 at 6:56am
Thread Starter 
The better the wine,The better the dish!!

Grilled ahi Tuna with a jicama-ginger-blood orange relish.

Ginger-macadamia ice cream
cc
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post #10 of 23
8/24/01 at 7:22am
Add Candied ginger and mandarine orange peel for a lovely spin on traditional creme brulee.
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post #11 of 23
8/24/01 at 10:23am
Ginger is absolutly essential in scones!!
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post #12 of 23
8/24/01 at 10:50am
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. :eek:
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post #13 of 23
8/24/01 at 10:55am
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?
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post #14 of 23
8/24/01 at 8:19pm
bought and good..Consorzio out of CA. I get it at the local grocery
Frizzled Ginger?????Howdjado that?
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post #15 of 23
8/25/01 at 6:56am
Thread Starter 
Shroom,
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.
cc
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post #16 of 23
8/25/01 at 10:38am
Ya Shroom,

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.

:p
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post #17 of 23
6/3/06 at 9:56pm

Ginger

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.

Tomales
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post #18 of 23
6/4/06 at 5:29am
I would say I like it in ice cream but that hasn't quite panned out yet :lol:
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post #19 of 23
8/29/11 at 10:18pm

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.

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post #20 of 23
8/29/11 at 11:03pm

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....

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post #21 of 23
8/30/11 at 4:12am

I grate it and keep it in ice cube tray. each cube opening holds about 1 1/2 ounces.

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post #22 of 23
8/30/11 at 1:16pm
Quote:
Originally Posted by chefedb View Post

I grate it and keep it in ice cube tray. each cube opening holds about 1 1/2 ounces.



Ice cube tray--that's smart!

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post #23 of 23
8/31/11 at 10:10am

I agree,

 

Sometimes I don't put the ginger in trays, leave in a zip lock bag (air out) and when I need it , grate it frozen, works like a charm. 

 

This year the Moscow Mule has been a very big hit in our family- (all the sisters). I have been using garden mint and candied ginger to flavor it up. Basically its just vodka, ginger beer, 1 tsp sugar ( dieting, then no sugar or sub) , lots of ice, fresh mint leaves (chiffonade) and rim the glass and then drop in a few pieces of candied ginger.

 

Oh making macarons with dark chocolate with ginger filling......

 

And the taste of fried ginger on a carrot soup (don't know if that was mentioned)

 

Nice thread..........

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