Ginger Fried Rice / Buttermilk Fried Rabbit / Jellied Turkey Terrine with Parsley & Capers

Blog Post & Recipe: Ginger Fried Rice Recipe

I loved the crispy ginger and garlic and with the runny egg mixed in it was divine.

Blog Post & Recipe: Girl Hunter Promo Video & Buttermilk Fried Rabbit Recipe

Also try: chicken, turkey, squirrel, dove, upland game birds, or any other young game meat

Blog Post & Recipe: Jellied Turkey Terrine with Parsley and Capers

Here's an unusual way to use up left-over roast turkey: a delicate terrine set with naturally jellied stock and flavoured with a zingy mixture of fresh parsley, capers and gherkins. I made this with the leftovers of two chickens (not having a spare gobbler to hand) but it will work just as well with turkey, provided that you boil the stock long enough for it to form a gentle jelly.

Fish Cake Soup (Odeng Tang) / Cock Ale / Chinese Ginger Duck

Blog Post & Recipe: Fish Cake Soup (Odeng Tang)

If you have the ingredients it won't take you more than 15 minutes to make this.

Blog Post & Recipe: And now for something a little more löwenbräu

So that’s cock ale. The name sounds so dirty. As does another beer brewed with meat: oyster porter. Another relic of the 19th century. Yes, this is English porter brewed with oyster meat, or sometimes ground up oyster shells.

Cock Ale

Blog Post & Recipe: Chinese Ginger Duck Recipe - 姜麻鴨

Anyway, this recipe is so simple in line with his simplistic attitude to food and life in general - the duck is simply cooked with copious amounts of ginger and some soy sauces for seasoning, add a dash of Chinese Shaoxing wine for added fragrance and that's about it. If you like ginger, I'm quite sure you will love this but if not, then this dish may not be your cup of tea to be honest.

Ginger Snaps / Jam Tarts / 5 Breakfasts

Blog Post & Recipe: gingersnaps

These are the kinds your grandmother might have made, as evidenced by the healthy helping of dark, funky and impossibly thick molasses.

Blog Post & Recipe: jam tarts

Rub 40z of butter and 6oz of flour together in a big bowl. Do so quickly, as Tamasin Day-Lewis says, "as though the butter and flour are hot sand".

Article & Recipes: Wake up to a better breakfast

You need crumpet moulds – a slightly unusual piece of kitchen kit, but a handy one when the crumpet bug bites. The rings some people use for making perfectly round fried eggs would work too, of course.

Fried eggs with sumac ... Fried eggs with Turkish pepper ... Fried eggs with sage ... Huevos rancheros ... Crumpets

Ginger Soba Noodles / Pasta With Meat & Fennel Ragu / 3 Black Pudding Recipes

Blog Post & Recipe: Ginger Soba Noodles Recipe

You can certainly make the dressing a day or two ahead of time. Just give it a good shake and a taste before using - then adjust the salt and balance if needed.

Blog Post & Recipe: It's the small things that make a difference - Pasta With Meat and Fennel Ragu

In this meat sauce or ragú, I have substituted the usual celery stick with fennel and added fennel seeds as well, they have a more rounded and sweeter flavour than the vegetable.

Blog Post & Recipes: Things to do with (Estonian) black pudding aka verikäkk

Verikäkk is basically a dense black pudding (also known as blood pudding or blood dumpling). It's a mixture of (usually pig's) blood, flour (rye, barley or wheat), fried onions, lard/bacon and seasonings.

Fried black pudding with sour cream ... Fried black pudding ... Fried black pudding crisps

Lamb & Pine Nut Sausage Rolls / Beetroot, Citrus & Ginger Juice / Curried Prawns with Cucumbers

Blog Post & Recipe: lamb and pine nut sausage rolls

prep time: 25 minutes
cook time: 40mins + cooling time (10-15mins)
makes 40 sausage rolls

Blog Post & Recipe: Beetroot, Citrus & Ginger Juice

It's hard to describe perfection, but imagine an earthy-sweet jewel coloured drink redolent with the mild flavour of beetroot as base with a few citrus-y top notes and a hit of sinus-clearing ginger to round it off.

Blog Post & Recipe: Curried Shrimp with Cucumbers

The shrimp and cucumber, which is cooked just beyond the tender-crisp stage, keeps things nice and light to balance out the rich coconut sauce. And you've got two options for the sauce. You can use a whole can of coconut to get a nice and soupy curry, which would saturate and flavor the bed of rice, or cut back to make things a less saucy.

Rosemary Roast Potatoes / Ginger & Fennel Granita / Avocado Cilantro Hummus

Blog Post & Recipe: Rosemary Roasties

They’re like a cross between chips and roast potatoes. No bad thing at all!

Blog Post & Recipe: Ginger & Fennel Granita

It has lovely heat from ginger with the light aniseed flavours of fennel seeds and a mild golden hue which makes it truly Indian!

Blog Post & recipe: Avocado Cilantro Hummus

I decided to combine my favorite food in the world… guacamole…. with some garbanzo beans and make a Avocado Cilantro Hummus ... After dipping some pita in it for a little snack, I shmeared it on a tortilla and then threw on some chopped grilled chicken, red onions and raw corn to make a little chicken guacamumus wrap.

Stubby Beans / Ginger Tea / Tagine-Style Lamb Stew

Blog Post & Recipe: Cookbook : The Good Table by Valentine Warner Featuring Stubby Beans

The first recipe that grabbed me enough to try was Stubby Beans, this is Valentine’s preferred take on Baked Beans using “the stump” of the pig – the hock.

Blog Post & Recipe: ginger tea

There are better ways of doing it no doubt, but here's what I do: grate a little pile of the stuff, a palmful or so depending on how many need it, then steep in boiling water (a small teapot is best) for 3 minutes.

Blog Post & Recipe: John Willoughby's Tagine-Style Lamb Stew

There's lamb shoulder and butter and onion. There is a trio of warm spices (cumin, coriander, cinnamon) and apricot jam and red wine vinegar and garlic. There are chickpeas and red pepper flakes, prunes and parsley. In short, this stew holds everything but the kitchen sink.

Ginger Switchel / Prepare and Cook Beef Heart / Saffron Pistachio Kulfi

Blog Post & Recipe: Drink Recipe: Ginger Switchel

Dating back to the early American colonies and possibly the Caribbean before that, this vinegar and ginger drink became known as haymaker's punch in the 19th century, when it was served to quench farmers' thirst during the hay harvest.

Blog Post & Video: How To Prepare and Cook Beef Heart

To prepare the beef heart for cooking, cut away all the fat, any obviously squishy tissue, connective tissue, valves, papillary muscles and tendineae attached to the valve flaps; it should be obvious by sight what’s good to eat and what’s not. You want clean dense muscle only; you’ll have a lot of trim—don’t make yourself too crazy trying to get every last bit.

Grilled Beef Heart with Herbed Vinaigrette

Blog Post & Recipe: Saffron Pistachio Kulfi - An Indian Ice Cream

Kulfi is an Indian answer to ice cream. Unlike the western ice cream kulfi is a milk based ice cream which is not churned but is more creamy than usual fare. Traditionally the milk is reduced to half by heating the milk over a long period of time which gives it a nutty and distinct flavor. The traditional flavors are of saffron, pistachio and almonds but these days you will find fruit kulfi's as well.

Baked Grapefruit with Coconutty Crumble / Candied Ginger / Steamed Eggplant

Blog Post & Recipe: Baked grapefruit with coconutty crumble

1 grapefruit, cut in half
2 tablespoons organic unstabilised oats
1 tablespoon organic coconut sugar
1 tablespoon organic coconut oil (not liquid)

Blog Post & Recipe: Candied Ginger Recipe

I goggled candied ginger and Alton Brown's recipe popped up and it was so simple. I went to the Asian Supermarket and stocked up on fresh knobs of ginger.

Recipe: steamed aubergine [ via ]

To me, steamed aubergine sounds horrible but, believe me, this recipe is fantastic. Aubergines are usually fried or roasted, which makes them soak up loads of oil, but steaming means they go really soft and tender so that they're lighter to eat – which means you can eat a lot more!

Homemade Violet Crumble / The Eskimo Cook Book / How to Peel Ginger

Blog Post & Recipe: Let's Do the Hokey Pokey!

So if you are asking why bother with scratchmade honeycomb if you can get Crunchie or Violet Crumble, I would say, because you can use better chocolate, that's why.

Blog Post & Recipes: The Eskimo Cook Book

The Eskimo Cook Book is a collection of recipes brought together by children at the Shismaref Day School in 1952 and published as a booklet by the 'Alaska Crippled Children's Association'.

Cranberries ... Blueberries ... Lincod Eskimo Ice Cream ... Ahzeeach and Ahlowe'-kuk ... Buegwakuk ... Tomcod Liver and berries ... Ah-pick ... Willow Meats ... Eskimo Ice Cream ... Sue'wok (dried salmon eggs) and berries ... Eggs (duck or sea-gull) ... Conch ... [etc]

Blog Post & Video: How to Peel Ginger

All those little nooks and nubs make peeling ginger with a paring knife a veritable nightmare. Think of the waste! Intolerable. So Amanda dreamt up a trick that requires nothing more than a small spoon and Merrill has a hand at demonstration: you use the spoon's edge to quickly scrape away the root's surprisingly thin skin. It's so safe you could even enlist the wee folk for this task!

Vietnamese Daikon & Carrot Pickles / Oregano Roasted Beets with Garlic Scapes / Turmeric Ginger Beer

Blog Post & Recipe: Vietnamese Daikon and Carrot Pickles

They're a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon.

Blog Post & Recipe: Oregano Roasted Beets with Garlic Scapes

Since beets are so sweet all on their own, they need little sprucing up. (Fun fact: Beet sugar makes up about 40% of the world’s sugar.) Here, I simply doctored them up with some garlic scapes and a few sprigs of fresh oregano.

Blog Post & Recipe: Turmeric Ginger Beer

But even when I got the carbonation just right in these recipes (which does take a little precision), brewed ginger beers did not have that fresh spicy kick that I love. In the end, I got the best results from the simplest method. Make a ginger-infused syrup and top with soda water and fresh lemon juice.

Store Certain Herbs / Braised Radishes / Homemade Ginger Beer & Dark 'n' Stormy Cocktail

Blog Post & Tip: How to Store Cilantro (and Other Herbs)

Some herbs take to freezing well (such as basil, mint, chives, and obviously cilantro), and then they are quite easy to use later (or much later!) in soups, stews, and other cooked dishes.

Blog Post & Recipe: Braised Radishes {recipe} – When a Side Dish Not a Side Dish

Then we realized that we could braise them in the same way that we’ve braised their much larger Asian cousins, the daikon radish, but with different seasonings and flavors. Lemon. Thyme. Butter.

Blog Post & Recipe: Homemade Ginger Beer and the Dark 'n' Stormy

Besides all the cool ideas and wavelengths that must bounce around in that shop, they apparently have delicious ginger beer. And they offer an informal recipe in the spread: take ginger, cut it up, add some lemon juice and sugar, toss in hot water and yeast, and give it 24 hours.

Concept: braise radishes (remember, we were wondering about this last night?)

Ginger Tofu with Bok Choy / Fermented Refrigerator Pickles / Thai Green Curry with Vegetables & Tofu

Blog Post & Recipe: Ginger Tofu with Pak Choi [via]

Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.

Blog Post & Recipe: Cookin' It Old School

There’s just something about taking a vegetable or a fresh crisp piece of fruit, stuffing it in a jar and boiling the hell out of it that just makes my heart sing.

Fermented Refrigerator Pickles

Blog Post & Recipe: Thai Green Curry with Vegetables and Tofu. (The blogger goes on to post a recipe for Green Curry Tofu Cakes)

Look for a green curry paste without fish sauce in your supermarket or Asian grocery store. But if you do have access to the ingredients and a little extra time, you’ll be surprised how quickly you can make your own curry paste, which will keep in the fridge for a couple of weeks or in the freezer for 6 months.

Corned Beef, Cabbage & Kimchi Burrito / Chicken in a Bread Crust / 3 Braising Recipes

Blog Post & Recipe: Corned Beef, Cabbage and Kimchi Burrito

In addition to the corned beef, this burrito includes cabbage sauteed with bacon, kimchi, which is a spicy fermented cabbage, onion and cilantro relish, melted cheese and some avocado salsa verde (because it's green and it's St. Patrick's Day).

Blog Post & Recipe: Chicken in a Bread Crust

I was going to cook a bread-crusted chicken of my own, using a sourdough crust ... The skin of the chicken was less golden than with the salt crust, which I suspect is more porous, but plenty of juices had collected inside, and the chicken was just as moist and flavorful.

Article & Recipes: Slowly does it: delicious braise recipes

So what are the key things to watch? For most braises the meat is browned before the liquid is added. The caramelisation and 'toasting' produced by frying in fat are essential to the end flavour. But meat won't brown if it is wet or if you crowd the pan, so dry your meat then cook it in batches. Don't use too much fat or you'll end up with an oily dish. If anything burns – garlic or onion or the fat itself – throw it out before adding liquid.

Soy-braised chicken thighs with star anise recipe ... Braised pork with apricots, ginger and lemon thyme recipe ... Braised lamb with squash, lemon and mint recipe

Sweet Potato Ginger Risotto / Yaki Udon / Wakame Seaweed Salad

Blog Post & Recipe: Sweet Potato Ginger Risotto

This sweet potato ginger risotto uses dashi (Japanese sea stock) instead of broth. Fresh ginger adds warmth and cubes of sweet potato had creamy flavor, color, and all kinds of great vitamins and antioxidants.

Blog Post & Recipe: yaki udon

When you are too lazy to cook something fancy then you know that this Japanese stir-fry noodle is something you are going to cook as you can simply throw (any left-over) whatever in your fridge in a wok and there you have it.

Blog Post & Recipe: Utagawa Kuniyoshi - Wakame Seaweed Salad

I have been a long-time glutton for the bright green seaweed salads sold at most take-away sushi shops. This version uses reconstituted wakame seaweed, deep green, salty and earthy. The smallest slick of sesame oil cuts through the rice wine vinegar and fresh lemon juice.

Pumpkin & Ginger Soup / 4 Eggplant Recipes / Tomato Risotto

Recipe: Pumpkin and ginger soup

Ginger gives a real kick to the old staple of pumpkin soup.

Article & Recipes: Why The Priest Fainted: An Ode To Eggplant

Imam Bayildi ... Eggplant Frites With Caper Remoulade ... Sambal Eggplant ... Eggplant Caponata

Blog Post & Recipe: Tomato Risotto

There was just something beautifully simple about the risotto and the tomatoes cooked in olive oil that made me want to give it a go.

Ginger Beer / Baked Eggs / Loukoumathes

Recipe: Nigel Slater's classic ginger beer recipe

To make your beer even more refreshing, tuck in a handful of lemon verbena leaves or a few sticks of bashed lemongrass.

Article & Recipe: How to bake eggs

First she gathered her ingredients: two eggs and two castelvetrano olives per serving; salt and pepper; cream; and bread crumbs.

Blog Post & Recipe: Now That’s a Mouthful

Fried dough, by any name, would taste as good. Case in point: loukoumathes, those puffy little yeasted doughnuts—also spelled loukoumades—which, like most Greek desserts, are best served drenched in honey and sprinkled with cinnamon.

Loukoumathes

Calibrate a Meat Thermometer / Roasted Red Pepper & Squash Soup / Ginger Scallion Noodles

Blog Post & Recipe: How to Calibrate a Meat Thermometer

The goal is to get your thermometer to verify a temperature you can already recognize without even using it—namely, freezing point (32°F) or boiling point (212°F).

Blog Post & Recipe: Roasted Red Pepper and Squash Soup

This is a very simple soup, with only 4 ingredients, but the results are beyond simple. Freshly roasted peppers are combines with sweet squash (butternut, buttercup, etc) with a flavourful stock and an onion, and you have a powerful soup.

Blog Post & Recipe: Cooking for Others: My Noodle Obsession

The noodles themselves are silky and deeply tasty, though the individual flavors of scallion and of ginger sort of melt away into a greater whole. They take well to practically any vegetable, protein, or seasoning sprinkled on top ...

Ginger Scallion Noodles ... Grilled Eggplant ... Picked Radishes, Carrots, or Cucumbers ... Bok Choy ... Fried Egg

45 Uses for Sage / Moroccan Carrot Salad / Ginger Pork

Blog Post: 45 Things To Do With Fresh Sage

Sage pairings ... Sage uses ... Recipe ideas ... Other uses

Blog Post & Recipe: Salade aux carottes a la marocaine (Moroccan carrot salad)

Try to use the best carrots—fresh, sweet, not woody—for this dish. If you only have ground cumin and coriander, this salad is still worth making. Just ensure that the spices are recently bought and well amalgamated into the dressing.

Article & Recipe: Ginger root adds zip to pork tenderloin

When selecting fresh ginger root, look for hard, knobby specimens that are beige, fat and clumpish. Avoid any with wrinkles, mold or a spongy texture. Ginger root can be stored, wrapped in plastic, in the refrigerator for up to two weeks.

Ginger Pork

Cochinita Pibil / Ginger Beer / Curried Cauliflower Couscous

Blog Post & Recipe: A Twist on Pulled Pork! Cochinita Pibil from Simply Recipes

When this recipe for cochinita pibil come up on Simply Recipes, we were immediately captivated by its description of pork shoulder braised in orange juice and Mexican spices.

Blog Post & Recipes: Ginger Beer

I was interested in a non-alcoholic version that I could use as a mixer with soda or something a little stronger and decided to give making my own ginger beer a go. You’ll need a lot of ginger. Two and a half pounds of it, to be precise.

Blog Post & Recipe: Curried Cauliflower Couscous

That something is cauliflower couscous, so named because the finished product roughly resembles couscous ... When I think of regular couscous, I immediately think of that golden colour and in this cauliflower version, the combination of curry powder and butter tint the cauliflower.