ROASTED BEETS WITH CRISPY SUNCHOKES AND PICKLED ORANGE-GINGER PURéE
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.
Provided by Dan Kluger
Categories Fall Dinner Beet Ginger Salad Thanksgiving Peanut Free Soy Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan
Number Of Ingredients 32
Steps:
- Pickled Orange-Ginger Purée:
- Place the zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times (blanching the orange zest removes any bitter flavors). Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months.
- Drain the pickled ginger and orange and save 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chile, and remaining 2 tablespoons salt. Blend until very smooth, scraping down the side of the blender as needed. Transfer to a container and refrigerate until ready to use. The puree can be made a couple of days ahead. (Makes about 1 cup.)
- Roasted beets:
- Preheat the oven to 375°F. Place the beets in a baking dish (if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between the two dishes). Drizzle with the oil and add the water and vinegar. Season with salt and pepper. Cover the pan with foil and roast until the beets are tender when pierced with a knife; this can take anywhere from 30 minutes to an hour, depending on the thickness of the beets. Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl.
- Toasted cashews:
- In a skillet, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heat-proof bowl.
- Sunchoke chips:
- Pour 1 inch of oil into a small saucepan and add the sunchokes (there should be just enough oil to cover the sunchokes; add more oil if needed). Turn the heat to medium and stir occasionally; when the sunchokes begin to sizzle and foam, increase the temperature to high and continue frying, stirring constantly, until the sunchokes are light golden brown. At this point the sunchokes will rapidly go from golden brown to burnt, so quickly transfer the chips to paper towels to drain. Lightly season with salt. The sunchoke chips can be stored in an airtight container at room temperature for a day or two, or until they start to soften. (Makes about ½ cup.)
- For serving:
- Using a sharp knife, cut the peel and pith off the orange. Working over a bowl, cut the orange between the membranes to release the segments. Dice the segments, then return them to the bowl.
- Drizzle the beet wedges with a little bit of olive oil, season with salt, and toss.
- Spread the ginger puree on the bottom of a shallow serving bowl or plate. Arrange the beets over the puree. Sprinkle the chopped orange segments over the beets and grind some pepper over the dish. Top with the cashews, herbs, and sunchoke chips. Serve.
PICKLED GINGER
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.
SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Salmon Hamburger Cucumber Pickles Watercress Mayonnaise Green Onion/Scallion Ginger Food Processor Pescatarian Soy Free Peanut Free Tree Nut Free Dairy Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 17
Steps:
- Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
- Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
- Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
- Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
- Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
- Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.
QUICK PICKLED GINGER
Make and share this Quick Pickled Ginger recipe from Food.com.
Provided by Scarlett516
Categories Asian
Time 1h
Yield 1 cup
Number Of Ingredients 5
Steps:
- Peel the ginger and slice it thinly on a mandoline or grater.
- Sprinkle it with salt and let it sit for 30 minutes.
- Rinse the ginger and lightly dry it.
- Toss the ginger with the sugar, vinegar, and water.
- Let it sit for 15 minutes.
- Add more vinegar, salt, or sugar to taste, then serve.
PICKLED GINGER FOR SUSHI
I love pickled ginger and this really does taste (and look) like the ginger that you get in the sushi restaurant. I adapted a recipe from a Fish and 'Shellfish cookbook.
Provided by gingerkitten D
Categories Japanese
Time P4D
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Peel the ginger and slice it as thin as humanly possible.
- Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt.
- Place ginger in a mixing bowl and refrigerate for several hours.
- After ginger has sat for several hours, take it out and squeeze out as much liquid as possible.
- Put ginger in a clean jar.
- Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer.
- Stir until the sugar is dissolved.
- Pour over ginger and allow to cool slightly.
- Seal the jar and allow to"cure" in the refrigerator for at least 3 days.
- (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite").
GINGER PICKLED BEETS
Asian-inspired pickled beets are soaked in ginger-charged vinegar. Serve these beets as part of a picnicplatter or relish tray, or use them insandwiches or salads.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside. Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer beets with a slotted spoon to ice-water bath. Discard cooking liquid. Trim beets and rub off skins with paper towels, or peel beets with a paring knife. Cut beets into very thin rounds; transfer to a large bowl.
- Bring ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until sugar is dissolved. Pour liquid over beets; stir. Let stand until completely cool, at least 1 hour.
Nutrition Facts : Calories 91 g, Fiber 3 g, Protein 1 g, Sodium 309 g
PICKLED GINGER
Steps:
- Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.
PICKLED GINGER ASIAN PEAR COLESLAW
I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.
Provided by Chef John
Categories Salad Coleslaw Recipes With Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
- Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 13.1 g, Cholesterol 7 mg, Fat 15 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 260.2 mg, Sugar 7.2 g
ORANGE-GINGER PICKLED BABY CARROTS
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Winter Hors D'Oeuvre Carrot Pickles Citrus Ginger
Yield Makes about 2 qt
Number Of Ingredients 7
Steps:
- Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl
- Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
- Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.
INSTANT PICKLED CARROT WITH GINGER
Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, "Usha's Pickle Digest." Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.
Provided by Tejal Rao
Categories easy, quick, condiments, pickles, vegetables, side dish
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine all ingredients; toss thoroughly.
- Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.
QUICK PICKLED GINGER
Steps:
- Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 150 milligrams, Sugar 7 grams
QUICK PICKLED CUCUMBER AND GINGER
Make and share this Quick Pickled Cucumber and Ginger recipe from Food.com.
Provided by Punky Julster
Categories Vegetable
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
- Mix in the cucumber, ginger and onion.
- Refrigerate for several hours until ready to serve.
CATELLI BISTRO CALIFORNIA SUSHI PASTA SALAD WITH PICKLED GINGER DRESSING
The flavours of a traditional California sushi roll are adapted for this light and fresh pasta salad. Perfect for summer dining al fresco.
Provided by Catelli®
Categories Trusted Brands: Recipes and Tips Catelli®
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.
- Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.
- Transfer to large serving platter. Top with avocado and toasted nori before serving.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 52.8 g, Cholesterol 11.3 mg, Fat 17.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 404.7 mg, Sugar 5.5 g
PICKLED-GINGER BAKED SALMON
Provided by Molly O'Neill
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 0 grams, Protein 52 grams, SaturatedFat 8 grams, Sodium 631 milligrams, Sugar 0 grams
HOMEMADE PICKLED GINGER -- GARI
The hardest part of this recipe is getting the Ginger sliced thin enough. Smaller chunks are hard to stabilize and slice thinly. I use my mandolin and have had pretty good results. Patience is the key. And of sourse,as as always, keep those fingers out of the way !! It's best to use fresh young ginger (shin shoga) to make...
Provided by Skip Davis
Categories Other Appetizers
Time 50m
Number Of Ingredients 4
Steps:
- 1. Cut the ginger into fair size chunks (1-1/2 to 2 inches) and place them in a bowl. sprinkle with salt, stir to coat and let stand for 30 minutes or more. drain and transfer ginger to a clean jar.
- 2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil and pour the boiling liquid over the ginger root pieces in the jar.
- 3. Allow mixture to cool on kitchen counter. Put lid on the jar and store in the refrigerator for one week minimum.
- 4. The liquid will change color to a slight pink hue in a few minutes. Don't be alarmed ! It is the reaction of the rice vinegar and sugar that causes the change. Only quality rice vinegar will do that. NOTE: red food coloring is usually added to commercially produced pickled ginger to give it a pleasing color.
- 5. Now, for a VERY important final step. The ginger MUST be sliced paper thin !!! When you have accomplished that, put sliced ginger (GARI) back in the refrigerator.
- 6. Serve GARI with any Asian meal as a palate cleanser. It has a slight bite to it, but belongs with sashimi (raw fish or seafood) and sushi.
- 7. NOTE: Ginger root is available in two forms: young and mature. young roots, also called green or spring ginger, has a pale, thin skin that requires little or no peeling, is very tender and has a milder flavor.
SMOKED SALMON, WASABI, AND PICKLED GINGER TARTINES
Provided by Gina Marie Miraglia Eriquez
Categories Ginger No-Cook Cocktail Party Quick & Easy Wasabi Cream Cheese Salmon Cucumber Gourmet
Yield Makes 8 (snack) servings
Number Of Ingredients 10
Steps:
- Cut cucumber into thin rounds using slicer. Stir together wasabi and cream cheese. Spread mixture on baguette, then make open-face sandwiches with cucumber, salmon, and ginger.
PICKLED RADISHES WITH GINGER & CHILLI
Preserve crunchy radishes in tangy spiced vinegar for a delicious addition to a salad or Asian-inspired main dish
Provided by Jane Hornby
Categories Side dish
Time 40m
Yield Makes 4 x 450ml jars
Number Of Ingredients 12
Steps:
- Trim the radishes and halve any larger ones. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the radishes. Cover and leave to soak overnight, then rinse and drain.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the mace blades last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the ginger and red chilli.
- Pack the radishes into sterilised jars (see tip below), pour over the hot vinegar, then seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 19 calories, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
ASIAN PICKLED CARROTS(GINGER)
Make and share this Asian Pickled Carrots(Ginger) recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 45m
Yield 3 Half pints
Number Of Ingredients 9
Steps:
- In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain.
- Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar.
- In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
- Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.
Nutrition Facts : Calories 209.7, Fat 2.3, SaturatedFat 0.6, Sodium 907.6, Carbohydrate 52.4, Fiber 8.6, Sugar 31.1, Protein 2.7
BENI SHOGA -- JAPANESE RED PICKLED GINGER
Ginger is an important Asian food, prized for its many culinary, medicinal and health benefits. That fact, along with the love of anything pickled, naturally led to beni shoga or the red pickled ginger slivers served on many Japanese dishes from okonomiyaki to yaki soba. Not to be confused with gari, the pink pickled ginger served alongside sushi, beni shoga has a deep red color that comes from the red perilla (aka shiso) plant. Cooking time is pickling time.
Provided by Molly53
Categories Vegetable
Time P14DT15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Wash and peel ginger.
- Cut into small, uniform matchsticks by slicing into rounds first, then stacking the rounds and slicing across.
- Place into a strainer and sprinkle with sea salt.
- Let this sit and drain for about 30 minutes.
- Squeeze out liquid and pat dry with a paper towel.
- Stack the shiso leaves on top of each other, roll into a cigar-like cylinder and slice thinly
- Place the ginger slivers into a clean, glass jar, layering with the sliced shiso leaves.
- Pour in the ume brine.
- Cover with a lid and store in the refrigerator.
- Let the ginger pickle for about a few weeks.
- Enjoy beni shoga on top of okonomiyaki, takoyaki, yaki soba, gyudon, curry rice or anything else that might please the palate.
JAPANESE PICKLED GINGER-CANNING RECIPE
Make and share this Japanese Pickled Ginger-canning recipe recipe from Food.com.
Provided by Diana Adcock
Categories Japanese
Time 12h15m
Yield 2 half pints
Number Of Ingredients 4
Steps:
- Soak ginger slivers in ice water, covered for 12 hours.
- Drain.
- In a small stainless or enamel saucepan combine vinegar, honey and miso.
- Bring to a boil.
- Pack drained ginger into 2 half pint jars.
- Pour hot liquid over ginger, leaving 1/2 inch head space.
- Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- See altitude chart for higher altitudes.
Nutrition Facts : Calories 73.8, Fat 0.7, SaturatedFat 0.2, Sodium 114.7, Carbohydrate 16.4, Fiber 1.6, Sugar 4.2, Protein 1.6
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