Speaking of ginger, let's post our favorite recipes using ginger. Here are some of mine:

REC: Cold Ginger-Marinated Chicken with Soba Noodles and Cilantro Oil

This was originally posted by Karen/NoCal at the old swap, I've made it sooo many times, with many variations. Try it sometime with peaches instead of pears!


Cold Ginger-Marinated Chicken with Soba Noodles and Cilantro Oil
Serves 4

4 skinless, boneless chicken breasts
4 cups buckwheat soba noodles ( Blanch noodles in boiling water for 4 -5 minutes, drain)

Marinade:
4 tsp. Fresh ginger, minced
4 tsp. Soy sauce
1/2 cup rice wine vinegar
1 1/2 cups vegetable oil (I used 1/4 c)
1 cup ripe pears, diced

Blend all ingredients until smooth. Reserve 5 TBS. Marinade and set aside (I used half). Marinate chicken with remainder of sauce for at least 2 hours. (I did it all day) Toss noodles with the reserved 5 TBS. Of marinade and set aside.

Cilantro Oil:
1 cup fresh cilantro
1 = cups olive oil

Process fresh cilantro in food processor until finely minced. Add oil and store in glass jar at room temp until needed.

Presentation: Grill chicken until done and chill completely. Place seasoned soba noodles in center of each plate. Drizzle cilantro oil around the perimeter of plates. Slice chicken breast, starting at one end and go lengthwise to oppisite end, not cutting through the end completely. Fan the slices over the noodles. Garnish with a few more drops of cilantro oil and a few cilantro leaves. (HAL's notes - I added thinly shredded carrot and green onion and celery to the soba noodles)

Karen's notes: With the marinade and Cilantro oil, I reduced the oil considerably. I can't figure why you need 1 1/2 cups oil for 4 chicken breasts and another 1 1/2 cups for one cup of cilantro! I could not find the "buckwheat soba noodles" so used thin Asian noodles. We (hubby and I) loved this dish. Great for summer.

From: Resort and Hotel Chef's Secret Recipes

 
Meryl, try your melon with this REC: Earl Grey Ginger Sorbet

* Exported from MasterCook II *

Earl Grey Ginger Sorbet

Recipe By : Boston Globe/ Lora Brody
Serving Size : 12
Categories : Desserts, Tried & True

Amount Measure Ingredient -- Preparation Method

6 Cups Cold Water -- divided
4 Earl Grey Tea Bags
1 Cup Fresh Ginger Root -- peeled and sliced
2 Cups Sugar
2 Limes, Juice Only

Place 4 cups of water in a large jar with a lid. Hang the tea bags over the lip of the jar, cover and let steep overnight, or for at least 8 hours.

In a heavy bottomed saucepan, place the ginger, sugar and remaining 2 cups water. Cook over very low heat for 1 1/2 hours, or until the syrup becomes thick and golden. When the ginger syrup is cool enough to handle, strain off 1 cup, saving the candied ginger for another use. Place the syrup in a bowl and combine with the lime juice.

Remove the tea bags from the jar and pour the tea into the ginger-lime mixture. Stir until blended. Place the mixture into an ice cream maker and proceed according to the manufacturer's directions.

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NOTES : Makes 6 cups.

This is really good on top of a dish of fresh melon, with or without some berries added.

 
REC: Gingered Cucumbers

I found this recipe years ago, and rediscovered it last summer. It's delightful.

* Exported from MasterCook II *

Gingered Cucumbers

Recipe By : Woman's Day
Serving Size : 4 Preparation Time :0:15
Categories : Chinese, Healthy And Hearty,
Salads, Tried & True,
Vegetarian

Amount Measure Ingredient -- Preparation Method

1 English Cucumber (Seedless) -- thinly sliced
2 Teaspoons Salt
1/2 Cup Cider Vinegar
1/3 Cup Sugar
2 Teaspoons Fresh Ginger Root -- minced
2 Teaspoons Sesame Seeds
4 Stalks Celery -- thinly sliced

Wash cucumbers, and pare lengthwise in 1/4 to 1/3" strips, leaving every other strip of green skin on (optional). Slice thinly, put in bowl with the salt. Mix well and allow to sit for 1 hour.Put in cloth and squeeze out excess moisture. (you can also just squeeze handfuls)
Add celery, sliced thinly on the diagonal (if using).
Mix vineage, sugar, ginger and sesame seeds in a small saucepan and bring to a boil over medium heat, stirring to disolve the sugar. Pour over the cucumbers, and chill.

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NOTES : The original recipe did not call for the celery, that was my addition. I also do not peel the seedless cukes. If I was using regular cukes, I'd peel and also cut in half lengthwsie and scoop out the seeds.

 
on the sweeter side...REC: chocolate ginger cookies...chewy and delicious

this is from an old martha stewart christmas cookies mag. these are a little more time consuming, but worth it.

1 1/2 cups plus 1 tbsp ap flour
1 1/4 tsp groung ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tbsp cocoa powder
1/4 pound unsalted butter, room temp
1 tbsp freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 tsp baking soda
1 1/2 tsp boiling water
7 oz best-quality semisweet chocolate, in 1/4"chunks
1/4 cup granulated sugar

line two baking sheets with parchment. in a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, and cocoa. in the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed til lightened, about 4 min. add brown sugar, beat until combined. add molasses, beat til combined.
in a small bowl, dissolve baking soda in boiling water. beat half of flour mixture into butter mixture. beat in baking soda mixture, then remaining half of flour mix. mix in chocolate, turn onto plastic wrap. pat out to 1" thickness, seal with wrap. refrigerate til firm, 2 hrs or overnight.
preheat oven to 325. roll dough into 1 1/2" balls, place 2" apart on sheets. chill 20 min. roll in granulated sugar. bake til surfaces just begin to crack, 10-12 min, rotating halfway through. let cool 5 min. transfer to wire rack to cool completely.
makes 2 dozen

 
REC: The Slanted Door's Chicken in Caramel Sauce

This is one of my favorite recipes. You could easily bump up the ginger, but I like it just the way it is.

The Slanted Door's Chicken in Caramel Sauce
From "The Secrets of Success Cookbook by Michael Bauer" (a collection of recipes from SF restaurants)

1/2 cup (packed) dark brown sugar
1/4 cup water
1/4 cup fish sauce
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon dark or regular soy sauce
1 teaspoon slivered ginger
1 teaspoon ground black pepper
2 small Thai Chiles (fresh or dried), broken in half
1 tablespoon canola oil
1 shallot, sliced
1 1/2 pounds skinless boneless dark meat chicken, cut into bite sized pieces
1/4 pound skinless boneless white meat chicken, cut into bite sized pieces
Steamed white rice
1 fresh cilantro sprig for garnishing

-- Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chiles in a small bowl. Mix well and set aside.

--Heat the oil in a large pot over high heat. Add the shallot and saute until brown, about 5 minutes. Add the chicken and saute until slightly browned, about 5 minutes. Add the sauce mixture and bring to a boil. Turn the heat down to medium. Cook until the liquid is reduced by half, about 12 minutes, stirring occasionally.

--Place rice in a serving bowl. Spoon the chicken over. Garnish with cilantro.

Serves 4 to 6

 
Here's another ginger cookie: Gale Gand's Extra Spicy Gingersnappers

This is one of my favorites and they're just a bit chewy.

If you're serving them to kids or more delicate palates, cut back the cayenne. As written, these definitely have a kick. (Great if served alongside ice creams...)

Extra-Spicy Gingersnaps
By Gale Gand

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted butter, cut into
pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

Combine the flour, baking soda, and spices in a mixing
bowl and set aside.

Cream the butter until smooth and fluffy in a mixer
fitted with a paddle attachment (or using a hand
mixer).

Add the sugars and mix.

Add the molasses and mix.

Add the egg whites in 2 batches, mixing to combine
after each addition.

Add the dry ingredients in three batches, mixing to
combine after each addition.

Heat the oven to 350 degrees F.

Spread a few tablespoons of granulated sugar on a
small plate. Roll the dough into 3/4-inch balls, then
roll each ball in the sugar until lightly coated.

Transfer to parchment lined cookie sheets, leaving
1-inch of space between the cookies.

Bake until browned, 8 to 10 minutes.

Let cool on wire racks and store in an airtight
container.

 
REC: Wok-Fried Clams with Chinese Black Beans

These are amazing. Serve with plenty of chewy bread for sopping up the sauce.

This is also a great do ahead recipe for entertaining. I make the sauce in advance (up to one day). When you're ready, steam the clams, toss in the sauce and serve. Easy, easy.

Wok-Fried Clams with Chinese Black Beans
From Tom Douglas' "Big Dinners"

For the Black Bean Sauce

1 tablespon plus 2 teaspoons peanut oil or veg. oil
1 medium red bell pepper, cut into 1" chunks (I like mine smaller)
1 teaspoon minced garlic
2 teaspoons peeled and grated fresh ginger
2 tablespoons Chinese fermented black beans, coarsely chopped*
1/3 cup Chinese rice wine (Shaoxing) or dry sherry
1/4 cup soy sauce
1 tablespoon Chinese chile garlic sauce
2 teaspoons sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water

For the Clams
1 tablespoon peanut or veg. oil
2 1/2 pounds small steamer clams, scrubbed & rinsed
4 scallions, root tends and tough green ends trimmed, split in half lengthwise, and cut in 2 inch lengths

To make the black bean sauce:
Heat 1 tbsp. of the oil in a saute pan over high heat. Add the bell pepper and sear until wilted and slightly blackened in a few places, about 2 minutes. Remove the pan from the heat and, using tongs or a slotted spoon, transfer the pepper to a bowl.

Return the pan to medium-high heat and add the remaining 2 teaspoons oil. Add the garlic, ginger, and black beans and saute, stirring a few minutes. Add the rice wine, soy sauce, chile garlic sauce, and sugar and bring to a boil for 1 minute. Add the dissolved cornstarch and simmer, stirring, until the sauce thickens, about 1 minute. Remove from the heat. The sauce will be very thick at this point, but the clam juices will thin it. Scrape the sauce into the bowl with the bell pepper and set aside.

For the clams:
Put the oil in a wok or large pot and set it over high heat. When the oil is hot, add the clams, cover the wok with a lid and cook over high heat, shaking the wok occasionally, just until the clams open (about 4 minutes)

As soon as the clams open, remove from the heat. Pour off 1/2 cup of clam juice into the sauce and stir. (to thin it and so it will distribute evenly when added to the clams) Then stir the sauce into the clams. Cook uncovered 2 minutes, shaking the wok or stirring with a rubber spatula to distribute evenly, just until the sauce bubbles and thickens about 2 minutes. Pour the clams into a large shallow bowl and serve.

Note: I make mine in a stock pot with a lid.

* I find the fermented black beans at Asian markets--usually near the dried mushrooms. They're salted and sold in a plastic bag. The beans mass together like a small black brick and the first time I bought them, I was concerned about their quality. No worries. The salt is a great preservative and these last a good long time.

 
Fast Cake Mix Gingersnaps. Very Sandra Lee, but actually very good.

I make these when at the cabin since I opt for shortcuts when cooking there. If made a bit larger and baked a bit longer, they make great ice cream sandwich wafers.

1 box Spice Cake Mix
1 tsp ground ginger(more or less to taste)
1/2 tsp cinnamon
3/4 stick very soft butter
2 T molasses
2 eggs

Just combine everything and set in refrigerator for a few hours or overnight. Make balls about the size of walnuts and roll in sugar. Bake at 350 for about 10-13 minutes. I actually like mine more done, so I leave them for almost 15 minutes.

 
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