Recipes for Gourmet Vegetables by Glenn Andrews

Author:Glenn Andrews
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1988-03-25T16:00:00+00:00

Fresh Ginger

Not so very long ago, it was almost impossible to find fresh ginger outside of Oriental grocery stores. Now it’s everywhere, thank goodness, although I’m about the only person I know who buys it. It turns up in the cooking of all the Asiatic countries and also in the Caribbean, and adds a delightful tang to all sorts of dishes. Just add a minced tablespoon or so of it to soups, stews, stir-fries and even cakes.

Pick out the shiniest, freshest-looking ginger. The easiest way to handle it is: Using a half-pound or so at a time, wash and dry the ginger thoroughly. Cut into 1-inch pieces and run in a food processor or blender until it’s very finely minced. Put into a jar. Add enough sherry or dry vermouth to cover. Keep refrigerated for last-minute, no-preparation use.

Growing your own ginger is theoretically possible if you live in a warm climate, but it’s fussy and difficult work. Since it’s now so widely available, you’re better off buying it.

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