Tag Archives: Ginger

Rhubarb Poached in Jasmine Tea with Ginger

Rhubarb Poached in Jasmine Tea with Ginger

Prep Time: 0

Yield: 0

Spoon this over vanilla ice cream, or serve it with dollops of Mascarpone Cream or sour cream.

Ingredients

  • 1 1/4 cups water
  • 3 jasmine blend tea bags
  • 2 3/4 pounds fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed)
  • 2 cups sugar
  • 2 tablespoons minced peeled ginger
  • Mascarpone Cream

Instructions

  1. Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.

    Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.
http://www.culinarycafe.com/2009/08/17/rhubarb-poached-in-jasmine-tea-with-ginger/

Oven-Steamed Fish with ginger and olive oil

Oven-Steamed Fish with ginger and olive oil

Prep Time: 0

Yield: 6

Oven-Steamed Fish with ginger and olive oil

Ingredients

  • 1/4 cup finely chopped cilantro
  • 2 garlic cloves, minced
  • 2 large scallions, minced
  • 1 tablespoon minced peeled fresh ginger
  • Finely grated zest of 1 lemon
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • One 4 1/2-pound whole red snapper, cleaned
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoon soy sauce
  • 1 teaspoon Chinese black vinegar or balsamic vinegar

Instructions

  1. Preheat the oven to 425º. In a small bowl, combine the cilantro with the garlic, scallions, ginger, lemon zest, salt and pepper. On a sturdy baking sheet, spread a sheet of heavy-duty aluminum foil large enough to wrap loosely around the fish. Sprinkle one-third of the cilantro mixture lengthwise down the center of the foil. Set the fish on the mixture and sprinkle another third on top. Drizzle the lemon juice over the fish and fold up the foil sides and ends, forming a loose but well sealed packet. Bake the fish for 40 minutes, or until cooked through.
  2. Meanwhile, in a small saucepan, combine the olive oil with the soy sauce and vinegar and warm over moderate heat.

    Carefully open the fish packet and pour off the juices. Transfer the fish to a large platter and sprinkle with the remaining cilantro mixture. Pour the sauce over the fish and serve at once.
http://www.culinarycafe.com/2009/08/17/oven-steamed-fish-with-ginger-and-olive-oil/

Chai Chocolate Custard with Ginger Cream

Chai Chocolate Custard with Ginger Cream

Prep Time: 0

Yield: 4

Chai Chocolate Custard with Ginger Cream

Ingredients

  • 4 whole cloves
  • 4 green cardamon
  • 1 stick cinnamon
  • 1/2-ounce dry whole ginger
  • 3 pieces black pepper
  • 16 ounces heavy cream
  • 10 ounces milk
  • 3 ounces sugar
  • 7 1/2 ounces semi-sweet chocolate
  • 1/2-ounce darjeeling tea
  • 7 egg yol

Instructions

  1. Preheat the oven to 300 degrees. Combine the first 5 spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine 16 oz heavy cream, 10 oz milk, and 3 oz. sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture to the 7 yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired oven proof dishes. Fill aboout 2/3 full allowin room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.

    Ginger Cream
    Combine 6 oz. heavy cream, 3 oz. milk, and 1 1/2 oz. sugar. Bring to a scald. Pull from the flame. Add 3/4 tablespoon ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the ginger cream to set.
http://www.culinarycafe.com/2009/08/17/chai-chocolate-custard-with-ginger-cream/