Posts tagged ‘ginger’

February 22, 2012

Food: Creamed Blackberry Ginger Lemon Scones.

I love scones. But I am picky when I choose them. And they can be hard to choose.

I had a scone this weekend from the airport. Yes, I know I should probably know better but when a girl is hungry she’s got to eat. Well, let me just tell you that the bottle of water I bought…it was consumed right away. Wow, was that scone dry.

It crumbled the second I bit into it.

I don’t like scones like that.

Enough of my venting. These scones are cakey and not the crumbling type!

It is the egg.

Egg + cream + butter = a delicious consistency!

Creamed Blackberry Ginger Lemon Scones

adapted from The America’s Test Kitchen Cookbook

Makes 8 scones

Ingredients:

  • 2 cups unbeached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold salted butter, cut into cubes
  • 2 tablespoon chopped crystalized ginger
  • zest of 1/2 lemon
  • 3/4 cup heavy cream
  • 1 egg, beaten
  • 3 oz Blackberries

Method:

Preheat oven to 435 degrees.

1. Place flour, baking powder, sugar and salt in bowl of food processor. Pulse six times.

2. Add cubed butter evenly to flour mixture and pulse 12 times (each pulse is 1 second). Add ginger and lemon zest to bowl and pulse three times.

3. Transfer mixture to medium-sized mixing bowl. With a rubber spatula fold in heavy cream and egg until is begins to come together. Transfer dough to a floured surface. Fold until incorporated. Pat out dough to a rectangle. Add half of blackberries to one side of the dough. Fold the side without the blackberries over the blackberries (make sense?) They will squish, but that is okay. Form dough into another rectangle, roughly 3/4 inch thick.

4. Cut into triangles or any shape you prefer. Place on ungreased baking sheet. Add remaining blackberries to the tops of each scone. Bake until scone tops are light brown, 15-18 minutes. Cool on wire rack for at least 10 minutes.

Lemon Glaze

Whisk together 1/2 powdered sugar, 1-2 tablespoons cream (1/2 and 1/2 or milk works great too) and 1 teaspoon lemon zest. If it isn’t thick enough, add more sugar. Spoon over cooled scones.

 

February 1, 2012

Food: Gingered Chinese Five Spiced Eggs with Spinach.

Popeye called me the other morning.

Asked me where spinach was in my diet.

I decided to reply with this!

This is good. So good, that I didn’t even need a mid morning snack. It kept me going all morning…until 12:01!

No cheese? I know, no cheese. It really didn’t need it.

Gingered Chinese Five Spiced Eggs with Spinach

makes 1 serving

Ingredients:

  • 1/2 tablespoon butter
  • 2 slices white onion
  • 1 handful of spinach, cleaned and dried
  • 3 eggs
  • 2 tablespoons milk
  • small pinch of Chinese Five Spice
  • 1/2 teaspoon grated fresh ginger (2 grates on the microplane)
  • 1 pinch Red Pepper Flakes
  • 1 pinch of freshly chopped parsley
  • Salt and Pepper

Method:

1. Melt butter in a small saucepan over medium heat. Add onion and saute for 2 minutes. Add spinach on top of the onions – cook for 30 seconds, until just beginning to wilt.

2. Scramble eggs, milk, chinese five spice, ginger, red pepper flakes and parsley together. Sprinkle in some salt and pepper. Add to the onion and spinach mixture. Cook until it reaches desired consistency – I like my eggs cooked – so a little dry.

3. Serve right away!

*After the first bite, I added another pinch of red pepper flakes and Kosher Salt..you can see that in the below picture!


 

January 30, 2012

Food: Soba Noodle and Tofu Soup with Baby Bok Choy.

I had this for lunch and dinner. In one day. It is that good.

Talk about refreshing. I had the beginning of a cold or the end of a cold – I have felt ‘stuffed up’ for the last couple of weeks, so I’m not sure if it is coming or going. Don’t be worried about me. I’ll live.

Back to the soup. It made me feel so much better. The fresh ginger (I just typed fresh finger :)), soy and hoisin kicked the ‘stuffiness’ out of my system. Plus the heat from the Sriracha knocked everything out of the door.

Enough of this sick stuff. Just look at this.

I want more right now..but it is the morning, so I might have to wait.

Soba Noodle and Tofu Soup with Baby Bok Choy

makes 1 1/2 quarts

Ingredient:

  • 1 tablespoon dried crimini mushrooms
  • 1/4 cup hot water
  • 1 quart vegetable stock
  • 1/4 white onion, sliced
  • soba noodles (a quarter – the coin- amount of noodles)
  • 1-2 baby bok choy’s, separated into individual pieces
  • 1 heaping teaspoon freshly grated ginger
  • 1 heaping teaspoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce (low-sodium)
  • 1 squirt (or more) Sriracha
  • 1/4 of a extra firm tofu block, cut into small cubes
  • 1 heaping pinch of freshly chopped cilantro
  • 1 scallion, chopped

Method:

1. Reconstitute the dried crimini mushrooms in hot water, in a small bowl. Let sit.

2. In a medium-sized stockpot, pour vegetable stock. Bring to a rapid simmer. Add onions. Bring back to a rapid simmer and add soba noodles. Cook noodles for 4 minutes. Remove crimini mushrooms from liquid, chop finely. Add 1 tablespoon of the mushroom liquid to the vegetable broth and noodle mixture on the stove. Add the chopped mushrooms as well.

3. Then add ingredients bok choy through Sriracha. Mix to incorporate sauces. Cook for an additional 1 minutes or until soba noodles are done.

4. Turn heat off. Add tofu and stir carefully. Add half of cilantro and chopped scallion. Serve in large warm bowls. Garnish with remaining cilantro and scallion. Enjoy hot!

 

%d bloggers like this: