Spinach and Ginger Soup (Perfumed with Cloves)
From "At Home with Madhur Jaffrey"

4 cups chicken stock
10oz spinach, well washed and coarsely chopped
1 medium carrot, peeled and cut crossways into thick slices
1 medium onion, coarsely chopped
1 large potato, coarsely chopped
1/2-1 hot chili, chopped (1/4 jalapeno)
1in piece of fresh ginger, peeled and very finely chopped
2 whole cloves
10 black peppercorns
1/2 cup heavy cream
2 tsp lemon juice

Pour sauce into a good size pan. Stir in the spinach, carrots, onions, potatoes, chili, ginger, cloves, and peppercorns. Bring to a boil. Cover, turn heat to low and simmer 20min until potatoes are tender. Blend the soup in batches until smooth. Pour back into pan trough a coarse strainer, adding 3/4 tsp salt (more if the stock was unsalted) the 1/2 cup of cream and the lemon juice. Mix and bring to a boil on medium heat stirring and tasting for seasoning. Dribble a little extra cream on each serving if desired.
Nectarine, Peach, and Ginger Tart
From "Chocolate and Zucchini" by Clotilde Dusoulier

For Pate Sablee

1in knob of fresh ginger
1/3 cup sugar
1 cup + 2 Tbsp flour
1/4 tsp salt
7 Tbsp chilled unsalted butter + a pat for the pan
1-2 Tbsp cold milk

For Filling

2 ripe peaches, about 7oz
3 ripe nectarines
2 Tbsp candied ginger diced
2 Tbsp sour cream
1 large egg
1-3 Tbsp light brown sugar

Peel and grate ginger. Prepare the Pate Sablee According to instructions adding ginger pulp and juice at same time as butter.

Grease a 10in tart or quiche pan with butter.

In medium bowl combine sugar, flour, and salt. Add butter and rub it in/ cut it in with a pastry blender until mix resembles a coarse meal. Add Tbsp of milk and blend it in, handling dough as lightly as possible. Dough should be crumbly but should clump if you gently squeeze a handful. If it doesn't add a little more milk, tsp by tsp and blend again still working lightly until right consistency. Pour mix into prepared tart pan and use spoon to spread evenly over bottom. Use heels of hands to press down on dough until the pan is covered with a rim all around. Cover with plastic an refrigerate 30 minutes or up to a day.

Heat oven to 350f bake shell for 15-20 minutes until golden keep an eye on it. Remove and let cool for 5 minutes.

Meanwhile peel peaches core and slice all the fruit about 12 per fruit and drain for 15 min if they are really juicy. In a medium bowl whisk together the cream and egg. Arrange fruit in circular pattern in shell. Pour egg mixture over fruit. Sprinkle with 1-3 Tbsp brown sugar and candied ginger.

Bake 25 minutes until fruit is softened and leave tart in closed oven for another 10 minutes. Cool completely before serving.
Honey Spice Loaf
From "Chocolate and Zucchini" by Clotilde Dusoulier

2 tsp veg oil to grease the pan
1 1/2 cup milk
2/3 cup honey (grease the measuring cup first to help it out)
1/3 cup mild flavored dark molasses
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp each ground cinnamon, cloves, nutmeg, and ginger
1/4 cup finely diced candied ginger or candied orange peel or a little bit of both (optional)

Preheat oven to 350f. Oil bottom and sides of 9x5in loaf pan and line bottom with parchment paper. Combine milk, honey, and molasses in small saucepan over medium heat. Heat without boiling stirring with spatula until all dissolved. Set aside and let cool.

In large bowl combine flours, baking soda and powder, salt and spices. In a small bowl combine ginger and/or orange peel with 2 tsp of flour mix and set aside.

Form a well in center of flour and pour in the milk slowly whisking in a circular motion starting from center until all the flour has been incorporated. The Batter will be thin. Fold in the ginger/orange. Pour into the loaf pan and bake for 40-50min until browned and tester comes out clean. Cool on rack for 20 minutes. Run knife around sides and unmold. Cool completely, wrap in foil and let rest until next day

Tomato Jam

Sep. 30th, 2012 12:41 pm
Tomato Jam
from "Gifted" by Mags Kandis

3lb ripe red tomatoes (Roma works well), cored, seeded, and coarsely chopped.
2 cups white sugar
2 good size limes, freshly squeezed
3" piece of ginger, peeled and grated or minced
1 Tbsp ground cumin
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 good sized jalapenos seeded and minced

Combine everything in a medium size saucepan. Bring to a boil, stirring often. Reduce heat and simmer uncovered stirring occasionally for 1 1/4-1 1/2 hours until sauce has consistency of thick jam. Taste and adjust seasoning, then cool and refrigerate until using.

Suggestions: With Indian type foods, with creamcheese topped crackers or swirled in bowl of tomato soup.

Will keep refrigerated 2-3 weeks.
Ginger Syrup from "Gifted" by Mags Kandis

3 cups Water
2 cups Sugar
6oz fresh chopped unpeeled ginger

Combine all ingredients in a saucepan and bring to a boil, stirring occasionally. Simmer about 20-30min until reduced by about half. Remove from heat and let cool. Strain into bottle and refrigerate until ready to give.

Add 1-2 tsp to hot or cold tea.

Add 1 Tbsp to tall glass filled with Ice and add club soda to make ginger ale.

Keep Syrup Refrigerated
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