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Sunday, January 30, 2011


What to do with ginger, remember falls into the spice category, spices are barks, twigs and roots, herbs are tender leaves and shoots. Ginger is an ancient spic which dates back to 640 AD grown first in Asia and India now grown nearly globally. It has many culinary and medicinal uses (great to clam a upset stomach). Here are a few ginger recipes.

Root beer, Dr. Pepper, ginger ale, and even Coca-Cola had it’s origins in the drug stores, so heres an orginal drug store favorite.

2 ounces whole dried ginger
2 quarts water
1 Cup sugar
1 lime

Simmer ginger in 2 quarts water until ginger pieces are completely soft. Remove ginger and chop into smaller pieces, cutting off any skin or blemishes. Return ginger to pan and bring to boil. Turn off heat and let steep at least 1 hour or up to 12 - the longer the ginger steeps the hotter the beverage will be.

Strain the ginger out of the water with a cheesecloth or fine sieve. Return the water to the pan and add sugar, stirring to dissolve. Bring to a boil and cook until liquid is reduced to about 1 cup. Remove and cool. Syrup can be stored in the fridge, tightly covered, for a few days.

To make the syrup into a beverage, pour 1 quart seltzer water into a pitcher and stir in syrup. Squeeze in lime juice to taste. Pour over ice and serve.

Ginger Beef Recipe
This is my daughter Pams favorite dish

1 pound flank steak
1 celery stalk
1 carrot
3 hot chili peppers
2 tablespoons fresh ginger, minced
2 cloves garlic, minced
1 teaspoon sesame oil


2 tablespoons dark soy sauce
1 tablespoon cooking sherry
1 teaspoon sugar
2 tablespoons ginger juice


1 egg white, lightly beaten
¼ cup water
¼ cup flour
¼ cup cornstarch
1 tablespoon hot chili oil (optional)


1 tablespoon wine
2 tablespoons light soy sauce
1 tablespoon vinegar
4 tablespoons sugar
½ teaspoon sesame oil
2 tablespoons water
chili oil to taste
4 to 5 cups oil for deep-frying


1.Slice beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).

2.To make ginger juice for marinade, peel and grate ginger. Squeeze out juice.

3.Mix four marinade ingredients. Add to beef and marinate for 30 minutes.

4.Begin preparing vegetables. Cut carrots, celery, and pepper into thin strips. Mince garlic. For ginger, use the leftover minced ginger from the preparation of ginger juice.

5.Mix the sauce ingredients. Set aside.

6.Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat. Heat wok. When heated, add 3 – 5cups of oil. When the oil is ready, add about ¼ of the meat/batter mixture. Deep-fry the beef until golden brown. Remove and set aside. Let oil come back to original temperature and add more meat.

7.When meat is cooked, clean the wok. Heat and add 1 tablespoon oil. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.

8.Sprinkle with sesame oil and serve hot.

Ginger Chicken

1 tsp. Black Pepper
¼ tsp. Turmeric Powder
¼ tsp. Mustard seeds (black)
½ tsp. Fennel Seeds
10 tbsps. Ginger (paste)
4 tbsps. Vegetable Oil
½ tbsp. Red Chili Powder
2 pieces Cinnamon
5 cloves Garlic
1¼ lb. Chicken (skinless, boneless)
2 nos. Red Chilies
1 Onion
1 Tomato
Cilantro for garnishing

Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.
Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.

Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes. Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally. Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.


6 tbsp. (3/4 stick) unsalted butter
1 lg. yellow onion, chopped
1/4 c. finely chopped ginger root
3 cloves garlic, minced
7 c. chicken stock
1 c. whipping cream
1 1/2 lb. carrots, peeled, cut into 1/2" pieces
2 tbsp. fresh lemon juice
Pinch curry powder
Salt & ground pepper
Snipped fresh chives or parsley

1. Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minuts.

2. Add the stock, cream and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 25 minutes.

3. Puree the soup in a blender or processor (fitted with steel blade), or with a hand blender. Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve hot or cold

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