The Literate Chef

Posts Tagged ‘ginger’

Carrot-Ginger Soup, St. Peter’s Abbey, Salzburg

In Recipes, Soups, Thanksgiving on November 29, 2014 at 3:02 PM

Carrot-Ginger Soup Stiftskeller St. Peter

Carrot-Ginger Soup at Stiftskeller St. Peter

(Preparation and cooking time, about 2 hours; makes 2 quarts)

Last month, traveling with friends up the Danube River on a Viking River Cruise we had some great meals in the different cities and towns that were on the tour. One such meal was at St. Peter Stiftskeller, the restaurant of St. Peter’s Abbey, a Benedictine monastery in the heart of Salzburg, Austria.

Stiftskeller St. Pter

Stiftskeller St. Peter

The restaurant bills itself as the oldest one in Europe, having served travelers for more that 1200 years. The décor was just what you would expect, cozy and inviting. It was, in all, a serendipitous discovery, the service was impeccable and the food was outstanding. If you go to Salzburg, do not miss it.

Europe's Oldest Resturant

Europe’s Oldest Restaurant

The weather that day was rainy and chilly and the first course, a bowl of outstanding carrot-ginger soup was the perfect antidote. Our waiter was kind enough to inform us of the main ingredients, but would not share the proportions or and other directions. We served this soup as a first course on Thanksgiving this year, having re-constructed it by trial and error. I think this very closely matches St. Peter’s Stiftskeller Carrot-Ginger Soup. Gut Essen!

Ingredients:

2 lbs. of carrots, peeled and sliced into ½ inch disks
1 bulb of fennel (anise) trimmed, halved and quartered
2 quarts of vegetable stock
3 Tbsps. of caramelized ginger*
•  3 Tbsps. unsalted butter
• A 3-inch piece of fresh ginger, peeled and chopped fine in a mini food processor.
8 oz. of Crème Fraîche

Procedure:

1. Place the carrots and fennel in a 5-quart pot and cover with water. Bring to a boil; cook on high until carrots are fork tender.
2. Transfer the carrots and fennel to a food processor in batches, pulse until finely chopped. Dump the water from the pot and return the chopped carrots and fennel to the pot.
3. Add the vegetable stock and bring to a boil. Cook until reduced by about ¼, approximately 30 minutes.
4. With a large slotted spoon, transfer the solids, in batches, to a blender, add a few scoops of the stock and puree until smooth.
5. Add the caramelized ginger and puree again.
6. Return the pureed vegetables to the stock, whisk well and bring to a boil on low heat.
7. Whisk in the crème fraîche and heat thoroughly.
8. Serve hot, or let cool and refrigerate overnight.

For the caramelized ginger:

1. Melt 3 Tbsps. of unsalted butter in a non-stick skillet.
2. Add 3 Tbsps. of chopped ginger and cook on medium heat until well caramelized.

Stir-Fried Shrimp & Broccoli

In Guest Chefs, Recipes, Shrimp, Vegetables on September 30, 2014 at 2:23 PM

Stir-Fried Shrimp & Broccoli

Stir-Fried Shrimp & Broccoli

 

Fellow blogger, Chef Mimi recently posted a fabulous recipe for “Sweet Chili Shrimp.” When I read it, my mouth began to immediately water, so I decided to make it that night. Except for the shrimp, we had in our larder all of the other ingredients that she had listed. We picked up a pound of jumbo shrimp from the fishmonger and stopped off at the grocer for a couple of crowns of broccoli, which is our own addition.

For the ingredients for Chef Mimi’s “Sweet Chili Shrimp” please see:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Ingredients for the broccoli addition are as follows:

2 broccoli crowns, separated into individual florets
1 tbsp. finely minced garlic
1 tbsp. finely minced fresh ginger
2 tbsp. peanut oil
1 tbsp. Chili Garlic Sauce
¼ cup Soy Sauce
2 tbsp. water

You’ll also need ¼ cup of chicken broth to finish the sauce.

Procedure:

1. Wash the broccoli and soak in cold water while you chop the garlic and ginger and prepare the other ingredients.
2. Heat the peanut oil on high in a wok.
3. When a drop of water sizzles in the oil, swirl the oil around about half way up the sides of the wok.
4. Add the garlic and ginger and stir for about 30 seconds.
5. Spin-dry the broccoli, then add to the wok and stir-fry for about 2 minutes, until the broccoli takes on a rich bright green color.
6. Add the soy sauce and stir well.
7. Add the chili-garlic paste and the water and continue stirring for about a minute more.
8. Remove the broccoli and set aside.

Stir-Fried Broccoli in the Wok

Stir-Fried Broccoli in the Wok

Next, prepare the shrimp following the recipe in Chef Mimi’s blog:
http://chefmimiblog.com/2013/03/14/sweet-chili-shrimp/

Once the shrimp are cooked, return the broccoli to the wok, mix the two together well for a minute or two on high heat, then transfer to a serving bowl. Add ¼ cup of chicken broth to the wok, bring to a boil and deglaze the wok, scraping up the fond. Pour sauce over shrimp and broccoli and serve at once.

 

Pan Seared Cod Served on a Bed of Spinach – Ginger, Lime, Cilantro, Jalapeño Broth

In Fish, Recipes, Seafood on November 10, 2012 at 5:46 PM

Pan-Seared Cod

(Serves two: Active preparation – 20 minutes, cooking time 20 minutes)

Ingredients:

1 lb. Cod fillets
1 lb. Baby Spinach
Salt & pepper
1 8oz. bottle of Clam Juice
¼ cup fresh squeezed lime juice, about 3 small limes
1 tbsp. minced fresh ginger, 1 piece peeled, about 1 inch square
1 jalapeño pepper, seeds discarded, minced
1 tbsp. chopped fresh cilantro
2 tbsps. extra virgin olive oil
¼ cup dry white wine

Preparation:

1. Pre-heat oven to 450 degrees.
2. Season the fillets with salt & pepper.
3. Steam and drain the spinach, keep it warm.
4. Add the clam juice to a small 1 or 2 qt. pot and bring to a boil
5. When it boils, reduce heat and simmer 10 minutes, then add the lime juice.
6. Add the ginger and jalapeño and continue to simmer.
7. Heat an oven-proof skillet on high and add the olive oil.
8. When oil is shimmering, add the seasoned fish, flat side down, and pan-sear for 4 minutes.
9. Transfer skillet to oven and cook for 3 minutes more, do not turn the fillets.
10. Divide the spinach among 2 deep bowls.
11. Carefully remove the fish to a plate and keep warm.
12. Return skillet to stove top and heat on high.
13. De-glaze pan with white wine and then add the ginger-lime broth.
14. Bring to a boil and then pour over the spinach.
15. Gently place the cod fillets on the spinach and top off with the cilantro.

Serve with a crusty, warmed baguette and Sauvignon Blanc.

Please see: What to Do With a Piece of Cod

Grilled Striped Bass in Lime Marinade

In Fish, Recipes, Seafood on June 20, 2012 at 8:41 AM

(Active preparation time 10 minutes, cooking time 14 minutes, total time 1&1/2 hours, serves 2)

Ingredients:
½ cup extra virgin olive oil
Juice of two fresh squeezed limes
4 tbsps. of chopped fresh cilantro
6 tsps. of minced fresh ginger
Kosher salt to taste
Freshly ground black pepper to taste
1 lb. Fillet of Striped Bass

Note: Consider adding a finely minced jalapeño pepper to the marinade for an added zing.

Preparation:
1.    Combine the first six ingredients in a mixing bowl and whisk to blend well.
2.    Place the striped bass in shallow, non-reactive pan and pour the marinade over it.
3.    Marinate at room temperature for 1 hour, turn the fillet after 30 minutes.
4.    Oil the grate on a gas grill and preheat on medium-high.
5.    Grill the fish with cover closed for 8 minutes on the first side, basting once with the marinade.
6.    Turn the fish and repeat for an additional 6 minutes.

Please see A Multitude of Fishes

Pan-Seared Black Sea Bass

In Fish, Recipes, Seafood on May 22, 2012 at 8:10 PM

Pan-Seared Black Sea Bass

(Preparation and active cooking time 45 minutes – Serves 2)

Ingredients:

½ cup of canned creamed corn
½ cup of coconut milk
½ cup of clam juice
2 tsp. fresh minced ginger, 1 piece about 1inch by ½ inch, peeled
¼ tsp. curry powder
6 large shrimp, cleaned & de-veined
¾ lb. fillet of Black Sea Bass
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh chives
1 & 1/2 Tbsp. Extra Virgin Olive Oil
Kosher Salt

Preparation:

1.    Pre-heat oven to 400 degrees.
2.    Remove fish and shrimp from refrigerator and bring to room temperature.
3.    While the oven is heating, mince the ginger, chop the tarragon and chives and clean & de-vein the shrimp. Also measure out all of the other ingredients and set aside.
4.    When the oven is heated, place the corn on a baking sheet and roast for 15 minutes.
5.    In the meantime, add the coconut milk and clam juice to a small 1 or 2 quart pot and slowly bring to a boil on medium-low heat. Add the minced ginger and the curry powder.
6.    When the corn is done, puree it and whisk it into the broth.
7.    Add the shrimp and let cook slowly until pink, keep warm on very low heat.
8.    Add most of the chopped tarragon and chives to the broth, reserving a little for garnish.
9.    Season both sides of the fish with Kosher Salt.
10.    Heat a heavy stainless steel sauté pan on high, add olive oil to the pan and heat on high until it shimmers.
11.    Slowly add the fish fillets, skin side down. The fish will buckle up, so push it down for a few seconds to keep it flat. Cook for 2 minutes and turn.
12.    Continue cooking for 4 more minutes, shutting the heat for the last minute. Note
13.    While the fish is cooking in step 12, spoon the shrimps and broth into bowls.
14.    Add the fish fillets when done, skin side down and sprinkle the remaining tarragon and chives over them.
15.    Serve immediately with hot, crispy French bread to soak up the broth.

Note: This cooking time is predicated on using Black Sea Bass, which is about ½ to ¾ of an inch thick. If using Striped Bass or any thicker fish, increase the cooking time accordingly.

Please see On Tour With The Literate Chef-Bermuda, Part II

Vegetable Stir-Fry

In Vegetables, Vegetarian Meals on January 13, 2012 at 11:48 AM

Vegetable Stir-Fry

(40 minutes preparation, 10 minutes active cooking: serves 3 to 4 with a side of rice)

Note: In stir-frying, which requires speed and constant attention, it is best to prepare and measure each of the ingredients and lay them out in order of usage before beginning to cook, this requires most of the time and effort, so a sous chef would be of great help. A wok is the best cooking vehicle for stir-frying, but in a pinch, a large saute pan would work. However, the vegetables tend to steam rather than retain their crunchiness. Under-cooking is the key word in stir-frying vegetables, so please invest in a wok, if you don’t have one.

Ingredients:

3 tbsps. minced garlic, about 6 cloves
1 cup of scallions, white parts sliced thin, green parts cut into ¼” pieces
2 tbsps. minced fresh ginger,  on 2 inch piece, peeled
8 cups of broccoli florets, about 1 & 1/4 lbs.
4 cups of red peppers, cut into 1″ squares, about 2 large peppers
3 cups of green peppers, cut into 1″ squares, 1 large pepper
10 cups of Bok Choy, cut into ¾” pieces, about 1 & ½ lbs.
2 cups of Snow Peas, about 6 oz.
¼ lb. of Shiitake Mushrooms, sliced
6 tbsps. of Sesame Oil
3 tbsp. of Reduced Sodium Soy Sauce
1/2 cup of unsalted chicken stock
2 tbsps. Sambal Oelek, ground fresh chili paste
4 tbsps. Hoisin Sauce
Wondra flour or cornstarch as needed to thicken the sauce

Preparation:

1.    Rinse, dry and chop or slice all of the vegetables and place each in separate bowls. Measure out each of the other ingredients.
2.    Pre-heat a wok on high heat, add 4 tbsps. of sesame oil.
3.    When the oil begins to shimmer and slightly smoke, quickly add the garlic, scallions and ginger and stir briskly for about 20 to 30 seconds to prevent burning.
4.    Add the broccoli and stir-fry for 2 minutes.
5.    Add the red and green peppers and continuing stir frying for an additional 1 minute.
6.    Add. 3 tbsps. of soy sauce, stir well for 1 minute and then add ¼ cup of chicken stock, continue cooking and stirring for 2 more minutes
7.    Remove the vegetables, set aside and keep warm.
8.    Add the remaining 2 tbsps. of sesame oil and when shimmering add the bok choy, stir fry for 1 minute.
9.    Add the snow peas and mushrooms; continue stir-frying 1 minute more.
10.    Move the vegetables to the sides of the wok and in the center of the wok, add the remaining ¼ cup of chicken stock, Chili Paste and Hoisin Sauce.
11.    When the liquids begin to boil, mix the vegetables well with the sauce, add back the set-aside vegetables and stir briskly for 2 minutes.
12. Remove the vegetables to a serving bowl with a slotted spoon, bring the sauce to boil to and add Wondra or cornstarch to thicken the sauce.
13. Pour the sauce over the vegetables and serve with rice.

Beer goes best with this dish, particularly Tsingtao

‘The Other White Meat’

In General Articles on August 9, 2011 at 6:37 PM

In 1987, pork producers in the USA along with their industry association, The National Pork Board, and their advertising/public relations firm, conceived of a brilliant marketing strategy designed to increase consumer acceptance of their product.  Pork® The Other White Meat® was the brand that they developed and introduced in a nationwide PR campaign.

Historically, pork had been looked upon as being a fat-laden product, as compared to chicken, particularly skinless breast meat. Although pork consumption appears to have remained fairly steady since the start of the campaign, at least through 2004, beef consumption has declined, while chicken consumption continues to rise.

Besides having a lower fat content than most cuts of beef, processed pork (primarily boneless chops) and processed chicken (primarily boneless, skinless breasts) have another aspect in common, in my opinion. Both are basically bland and boring. Their redeeming feature is that they benefit from a variety of sauces, herbs and spices to make them enjoyable. See our recipe for Pork Chops Braised in Calvados, Caramelized Apples and Raisins.

Pork marries very well with many different fruits. Thinking about this and finding fresh, ripe mangoes in the market the other day, we remembered that we still had some boneless, center-cut, pork chops in the freezer. An inspection of the pantry revealed a jar of apricot preserve and a bottle of cognac, fresh ginger is usually on hand as well. So thinking about all of this, we came up with the idea of Broiled Pork Chops with Apricot-Mango Chutney.  Grilled pork chops, which surely would have been just as delicious, were not possible that evening due to a torrential rain storm. So check out the recipe and let us know what you think.

<span>%d</span> bloggers like this: