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Category Archives: Ginger

Now You See Them, Now You Don’t

Posted on October 23, 2008 by foodgal 11 comments

I call these my “Invisible Man” cookies.

OK, really they’re “Chewy Molasses Crinkles” from my newest fave baking book, “Martha Stewart’s Cookies” (Clarkson Potter). But you know how I can’t resist ginger? Well, I couldn’t resist tinkering with the recipe a smidge when I got a sample of the new “Ginger Babies,” made by the Ginger People and sold on the King Arthur Flour Web site for $10.95 for a 6.7-ounce jar ($7 on the Ginger People site). They’re crystallized ginger in the shape of tiny gingerbread men. How cute is that?

Since they’re packed tightly in a glass jar, some of them emerge less than whole. The ones with missing limbs? I just eat those straight out of the jar. Sorry, I can’t help myself.

The label says they go well with cheese, chocolate, muffins, creme brulee, and gingerbread. I, of course, had cookies on my mind. But then again, when do I not have cookies on my mind? In particular, I thought one of these cute little guys would look just adorable in the center of a chewy, spicy cookie.

The resulting cookies made me chuckle when they emerged from the oven. They reminded me of that famous scene in the Arnold Schwarzenegger movie, “Predator,” where before becoming Governor of California, Arnie outwits an extraterrestrial beast by coating himself with mud to blend in completely with his jungle surroundings. You can’t even see him until he opens his peepers to reveal the whites of his eyes.

My “Invisible Man” cookies are kinda like that. The little guy blends in pretty well with the molasses brown cookie after baking. But if you look closely, you’ll spot him — that little extra treat in a cookie that is soft, chewy, and filled with warm spices such as cinnamon and allspice. Eating one makes you feel as if you just got a great big hug.

My Mom’s One And Only Tomato Beef Chow Mein

Posted on September 11, 2008 by foodgal 85 comments

Fresh tomatoes. Seared slices of flank steak. Pan-crisped Chinese egg noodles.

Three simple ingredients that together have the most profound of meanings for me.

They make up my favorite tomato beef chow mein dish that my late-mother used to make for family lunches and dinners. Of all the home-style Cantonese dishes she cooked, it’s the one that most reminds me of her, it’s the one that most epitomizes her. It’s a strong dish that can stand on its own, yet it’s unfussy, it’s comforting, and it’s full of sweet soulfulness.

Better Than The Gold Standard In Cookies

Posted on September 3, 2008 by foodgal Leave a comment

Munch, munch, munch…

Oh, sorry, I had my mouth full. Chomp, chomp…I can’t stop eating these cookies that arrived in the mail; that’s how good they are.

Platine, the French word for “platinum,” is tres magnifique. These handmade, mail-order cookies from Southern California are the creation of Jamie Cantor, who graduated from the Culinary Institute of America campuses in Hyde Park, NY and St. Helena, CA. She then went on to work for several years at the French Laundry in Yountville, before moving to Los Angeles to start her own bakery.

Decisions, decisions. It's hard to choose only one. (Photo courtesy of Platine)

You can taste the premium ingredients from the first bite. Every cookie is baked to order, so when they arrive on your doorsteps, they still taste very fresh. Choose from rich brownies to chewy cookies such as oatmeal raisin, snickerdoodle, and my fave — chocolate gingersnap. In fact, pardon me, while I sneak another one…crunch, crunch…

Craving Chinese Food, Part 1

Posted on August 11, 2008 by foodgal 4 comments

I could say that it’s the sight of all those Olympic sprinters, synchronized swimmers, and gymnasts competing at full throttle that’s working up my appetite. But really, as I’ve watched the Summer Games, it’s China itself that’s really got me hungry for some delectable Chinese food.

So out came my wok during a break from all that athleticism. I decided to try my hand at these two dishes because they each make use of an ingredient we don’t normally associate with Chinese food. Enjoy one dish today, and the second dish in tomorrow’s FoodGal posting. Make both dishes together and serve with steamed rice for an easy, quick meal. The two dishes especially complement one another because one is a little on the salty side, while the other has a natural, subtle sweetness.

Today’s dish incorporates dry-cured black olives, of all things, which, surprisingly, turn out to be a little-known but traditional Chinese ingredient. “Wok-charred long beans with black olives” was published in the July 2008 issue of Saveur magazine. It’s an adaptation of the recipe from “Around the World in 80 Dinners” (William Morrow). Cheryl Jamison says the olives give the dish a salty pungency akin to Asian shrimp paste. I heartily agree. The beans get a nice smokiness from the high heat of the wok, and the olives, garlic and black vinegar make magic together.

Wok-Charred Long Beans with Black Olives

Strawberry Shortcakes For Breakfast

Posted on May 14, 2008 by foodgal 8 comments

You only live once, so why not indulge? Especially since I’ve made this treat a little more virtuous.

Instead of the usual calorie-laden whipped cream filling, I’ve used thick, non-fat Greek yogurt in its place. Yes, the shortcakes still have some cream and butter in the dough. There’s not much getting around that. But yogurt is packed with active cultures that reportedly aid digestion and boost the immune system. And fresh fruit always does a body good. I’ve added just the tiniest drizzle of honey to mellow the tartness of the Greek yogurt. You also canÂ stir in a tad with the sliced strawberries, if the fruit is not sweet enough.

Lastly, I’ve added a spoonful of diced crystallized ginger in with the strawberries. I could say I’ve added it for medicinal purposes. But those of you who know me too well will realize it’s there because I simply can’t get enough of its spicy sweet heat. For those of you who aren’t so partial to ginger, you can leave it out.

There you have it: fresh fruit, yogurt, and honey. That’s a pretty healthful breakfast. Throw in the biscuity shortcake and it’s still better for you than a lot of Sunday brunch fare.

So go ahead and enjoy one of these strawberry shortcakes for breakfast. Or anytime, in fact. The baked shortcakes can be frozen in a Zip-Lock bag, making it easy to serve one on short notice. Allow to thaw in the bag on the countertop for an hour, then warm shortcake in a 350-degree oven for about 15 minutes.

The shortcake recipe is from the June 2008 issue of Cuisine At Home magazine. The filling is my own simple concoction. Read more