Serves: 4

• Ingredients

For the cauliflower:
1 small head cauliflower
cut into bite-size florets
2 tablespoons cornstarch
1/2 teaspoon baking powder
½ teaspoon salt
Pinch of white pepper
1 egg or 2 egg whites
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup water
1/2 cup all-purpose flour or rice flour
2 teaspoons toasted sesame seeds
2 to 3 cups peanut or canola oil, for frying


For the sauce:
2 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon whole hot chili red chili pepper, minced
1/2 cup vegetable broth
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)

• preparation

1. In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if needed).

2. Heat the oil in a medium cast iron skillet until very hot (you can test it by dropping a small amount of batter into the oil--it should immediately sizzle and float).

3. Dip each piece of cauliflower fully in the batter, then place in the oil. Pan-fry the cauliflower until it’s golden on all sides, 4 to 5 minutes. Drain on absorbent paper towels.

4. In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

5. Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

6. In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

7. Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

8. Add the cauliflower to the pot and toss to coat until the cauliflower is rewarmed, 4 to 5 minutes. Serve immediately, garnished with sesame seeds and with a side of steamed rice.

Serves: 4

A flavorful simple easy recipe

• Ingredients

4 baby bok choy, ends trimmed
1 red bell pepper, thinly sliced lengthwise
4 6-ounce halibut fillets
1/2 teaspoon black pepper
3 scallions (white and green parts), thinly sliced on a diagonal
zest from 1/2 orange
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon grated ginger root
Cooked brown rice

• preparation

Heat oven to 400° F.
Prepare four 15-inch squares of parchment paper or aluminum foil and arrange on 2 baking sheets.
Cook the bok choy in boiling water for 5-6 minutes.
Cut the bok choy in quarters lengthwise. Divide bok choy and bell pepper evenly among the squares, place the halibut fillets on top, sprinkle with black pepper, and top with the scallions and zest.

In a small bowl, combine the soy sauce, vinegar, oil, and ginger. Spoon half of the mixture evenly over the halibut.
Top each fillet with another square of parchment or foil and fold the edges over several times to seal. Bake for 15 minutes.
Transfer each packet to a plate. Slit open the package Being careful of the steam that will escape.
Serve with brown rice and remaining sauce.

Berbere is a chile and spice blend used to season many Ethiopian dishes. Because authentic berbere can be hard to find, here is therecipe.

• Ingredients

1/2 teaspoon fenugreek
1/2 cup ground dried New Mexico chiles
1/4 cup paprika
1 tablespoon salt
1 teaspoon ground ginger
1 teaspoon onion powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice

• preparation

Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.
•Berbere keeps in an airtight container, chilled, 3 months.

Serves: 8

This sauce can also be used as a basting liquid over chicken and other meat.

• Ingredients

2 teaspoons cornstarch
2 tablespoon dry sherry wine
1 tablespoon peanut oil
2 tablespoon fermented black beans
1 teaspoon minced ginger
1 1/2 cups chicken stock
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 teaspoon minced garlic
2 chopped scallions

• preparation

Combine the cornstarch with the sherry.
Pour the oil into a wok. Heat over high heat. Add the minced black beans and ginger. Stir fry for 10 seconds then add the chicken stock, oyster sauce and soy sauce.
Bring to a boil and reduce for 2 to 3 minutes, stirring occasionally. Mix the cornstarch and sherry and add to the sauce, stirring until thickened.
Allow the sauce to cool, then refrigerate in a closed container. Add the garlic and scallion when using the sauce.
Serve warm over vegetables such as kale, carrots, vegetables, steamed rice or thin noodles.

Serves: 6

The broiled salmon fillets are served with a creamy and tangy ginger sauce. Salmon steaks can also be used with this recipe.

• Ingredients

6 6-ounces salmon fillets, with the skin
1 tablespoon vegetable oil
to taste, salt, ground black pepper
2 cups fish stock
1 cup dry white wine
2 tablespoons shallots, chopped
1 cup heavy cream
2 tablespoons fresh ginger, grated
2 ounces butter
2 tablespoons fresh ginger, peeled cut into fine strips
2 tablespoons fresh chives, cut into 1/2-inch sticks
1/2 teaspoon paprika

• preparation

For the sauce:
In a large saucepan, combine the fish stock, white wine, and shallots. Bring to a boil and reduce the liquid by half. Add the heavy cream and the grated ginger. Bring the liquid back to a boil. Continue to reduce by half or until lightly thickened.
Strain the sauce through a fine strainer. Whisk in the butter, a few bits at the time. Set the sauce aside, and keep in a warm place.
Preheat the broiler. Wash the salmon fillets in cold water. Pat dry. Arrange side by side skin side up in an oiled oven-proof dish. Season with salt and pepper. Place the salmon under the broiler, 4 inches from the source of heat.
Broil for 10 to 12 minutes until the skin is crisp and the flesh is opaque.
PRESENTATION
Cover the bottom of 6 hot plates with some of the hot ginger sauce. Arrange a piece of salmon in the center of each plate. Sprinkle the salmon with strips of ginger and chives. Pour remaining sauce over the fish. Dust with paprika. Serve hot.

Serves: 4

• Ingredients

1- 2 1/2 pounds chicken
1 teaspoon chopped ginger
1 teaspoon minced garlic
2 teaspoons olive oil
1 bay leaf
1/2 teaspoon dried thyme
1/4 cup lemon juice
to taste salt and pepper
2 ounces melted butter

• preparation

Split chicken in half. Blend all ingredients except butter.
Place chicken on a tray and pour the marinade over the chicken halves. Set aside for 15 minutes.
Drain chicken and broil on both sides while basting with the marinade. Continue cooking and basting for about 25 minutes or until chicken is cooked. Serve with melted butter.

Serves: 4

No sooner the broiler is hot, that your salmon is coated with a zesty crust and ready for broiling.

• Ingredients

4 5-ounce salmon fillets, skinned and boned
1 1/4 cups fresh bread crumbs
2 tablespoon fresh horseradish, grated or 1/4 cup prepared horseradish, squeezed dry
1 tablespoon fresh ginger, grated
1 tablespoon canola oil
1 tablespoon rice wine or sake
to taste, salt, ground white pepper
for the sauce:
2 tablespoon soy sauce
2 tablespoon rice wine or sake
2 tablespoon water

• preparation

Preheat the broiler.
Lightly oil a baking sheet. Wash salmon fillets under cold running water. Pat dry.
Set salmon on the baking sheet.
In a food processor, combine bread crumbs, horseradish, ginger, oil, rice wine or sake, salt and pepper. Process until well blended and moist.
Press one-fourth of the crumb mixture over the top of each salmon fillet. Broil about 4 inches from the heat source, until the crust is golden brown, and the salmon is opaque in the center, about 8 to 10 minutes.
For the sauce:
While the salmon is broiling, stir the sauce ingredients in a small bowl. Serve alongside the salmon.

Serves: 6

• Ingredients

3 ounces butter
1 medium onion, peeled and slced
3 ounces flour
8 cups chicken broth
1 pound carrots, peeled and sliced
1 tablespoon sliced ginger
1/2 cup milk
salt and pepper to taste

• preparation

In a saucepan melt butter. Add onion. Mix for a minute. Do not brown. Pour chicken broth. Mix well with roux. Add sliced carrots and sliced ginger. Simmer for 30 minutes.
Puree soup in a blender. Strain. Add milk. Season to taste with salt and pepper. Serve hot.

Serves: 6

Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.

• Ingredients

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches) if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions

Accompaniment:Mustard Mashed Potatoes

• preparation

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

Serves: 12

This versatile Chinese sauce adds intense umami to a dish. You can buy black bean sauce at a grocery store, but the homemade version is much more fragrant. Chinese fermented black beans (dou chi) are made from soybeans fermented in salt (the black color comes from fermentation). They are a staple in a huge array of Chinese dishes and are prominently used in Cantonese cooking, adding a complexity of flavor that is even deeper than soy sauce. This sauce can be used in fried rice, noodle dishes, and stir-fries.
Ingredients

Cooks' Note
Unless you use very potent chile peppers (such as Thai peppers), the sauce won’t be spicy. Use dried Chinese chile peppers to infuse more aroma into the sauce; dried Korean and Mexican chiles work too. If you do want a spicy sauce, consider blending ½ cup (120 ml) of chili oil into the sauce at the end of cooking or adding 1 teaspoon of cayenne powder with the garlic and ginger in step 5.

• Ingredients

1 cup (240 g) fermented black beans
⅓ cup (80 ml) grapeseed oil (or any neutral oil)
4 to 6 dried Chinese chile peppers, torn into small pieces
¼ white onion, minced
¼ cup (60 ml) Shaoxing wine or Chinese rice wine (can substitute dry sherry)
¼ cup (60 ml) light soy sauce
¼ cup (50 g) sugar (or brown sugar)
1 head garlic (8 to 10 large cloves), finely minced
1 2-inch piece ginger, finely minced

• preparation

Step 1
Rinse the fermented black beans with water, then strain and coarsely chop them. I like to leave some bigger pieces of beans to give the sauce more texture.
Step 2
In a medium saucepan, heat the oil and chiles over medium heat until warm. Reduce the heat to medium-low and cook until the chiles turn dark but not black, stirring occasionally, 1 to 2 minutes. Scoop out the chiles and discard them.
Step 3
Add the black beans and onion. Cook and stir until the sauce looks a bit dry (the beans will absorb oil at first but release it once they are cooked), 6 to 8 minutes.
Step 4
Add the Shaoxing wine, soy sauce, and sugar. Let simmer, stirring constantly, until the onion turns tender, about 10 minutes. (The sauce can easily burn, so keep the heat low and stir the sauce constantly to ensure even cooking.)
Step 5
Add the garlic and ginger and continue to cook and stir the sauce until the onion turns extremely tender and is melting into the sauce texture, 5 minutes or so. You should see oil floating on top. Transfer the sauce to a large bowl to cool completely.
Step 6
Store the sauce in an airtight container in the refrigerator for up to 6 months.

Serves: 8

• Ingredients

Makes two 1-quart soufflés
For sauce:
1 cup half and half
1 vanilla bean, split lengthwise
1/4 cup sugar
3 large egg yolks

For soufflés molds:
1 teaspoon butter, softened
1 teaspoon sugar

For soufflés:
1/4 cup (1/2 stick) unsalted butter
1/3 cup all purpose flour
1 1/4 cups milk
1/3 cup sugar
1/4 cup unsulfured molasses
2 teaspoons dark rum
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of salt
5 large egg yolks
6 large egg whites
1/2 teaspoon cream of tartar

• preparation

for sauce: Can be made a day ahead.
In a medium saucepan, bring half and half to a simmer. Scrape in seeds from vanilla bean; add bean. In a medium bowl, whisk sugar and egg yolks. Gradually whisk in half and half mixture. Return mixture to saucepan; stir with a wooden spoon over medium heat for about 5 minutes, until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain sauce. Cover and chill until cold.

For soufflés:
Preheat oven to 400 degrees.
Butter two 1-quart soufflé dishes. Sprinkle the bottom and sides of dishes with sugar; shake out excess. Place dishes on a baking sheet.

Melt butter in a heavy medium saucepan over medium heat. Add flour. Stir until mixture is smooth and bubbly, about 2 minutes. Gradually whisk in milk. Bring to boil while whisking continuously. Boil until thick, about 1 minute. Remove form heat. Stir in sugar, molasses, rum, ginger, vanilla extract, cinnamon, and salt. Cool until just warm, about 10 minutes. (can be prepared two hours ahead. Cover with plastic wrap, and let stand at room temperature. Whisk over low heat until warm before continuing). Mix in egg yolks.
Using an electric mixer, beat egg whites with cream of tartar in a large bowl until stiff but not dry. Fold beaten egg whites into the yolk mixture.
Divide mixture among prepared dishes. Bake until soufflés are puffed and golden, about 20-25 minutes. Serve immediately with sauce.

Serves: 2

• Ingredients

1 pound large shrimp, fresh or frozen
1/4 cup finely minced fresh ginger
14-ounce can light coconut milk
2 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons hot chili-garlic sauce
2 cups snow peas
1/2 sweet red pepper
3 green onions, thinly sliced
Fresh coriander leaves
1 lime

• preparation

Shell and devein shrimp and set aside. If using frozen shrimp, rinse under cold water to remove ice crystals. Do not thaw, but pat dry.
To prepare ginger, peel and then grate on large size of a box grater. Then finely mince and measure out.
Combine ginger, coconut milk, soy sauce, sesame oil and chili-garlic sauce in a wide saucepan. Bring to a boil, stirring often, over medium-high heat. Boil gently, uncovered and stirring often, until sauce is very thick, from 15 to 20 minutes. Meanwhile, trim snow peas. Slice in half if large. Seed pepper, if using, then slice into matchstick-size pieces.
Reduce sauce until it just covers bottom of pan and measures about 1/2 cup . If making ahead, remove sauce from heat and leave, covered, at room temperature for several hours or refrigerate.
Just before serving, add shrimp, snow peas, pepper, if using, and onions to hot sauce. Stir almost constantly until shrimp are hot and bright pink, from 2 to 4 minutes. Serve over rice or rice noodles. Sprinkle with coriander and squeeze a little lime juice overtop.

Serves: 16

Use as a dipping sauce wth Indian snacks like samosa, aloo pakora, paneer tikka, veg kabab, and dhokla

• Ingredients

4 cups Coriander Leaves Approx (or cilantro, With stems, 200 grams)
4 Green jalapeno peppers or green Chilies peppers
1 inch Ginger
¼ cup Peanuts
1 teaspoon Sugar ½ teaspoon
½ teaspoon Black salt (Kala namak)
1 teaspoon Roasted Cumin Powder
1 teaspoon Chaat Masala
2 tablespoons
Lime Juice (or lemon juice)
1/4 to ½ cup Water

• preparation

Keep the cilantro into the bowl of water for 5-10 minutes and let the dirt settle at the bottom of the bowl. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar. If your coriander leaves are really muddy, then you might have to repeat the process 2-3 times. Or if they are not that dirty then you can just rinse them.
Add all the ingredients into the blender (cilantro, peanuts, ginger, chilies, salt, sugar, black salt, chaat masala, and roasted cumin powder).
Freshly squeeze the lime or lemon juice.
Add little water. Don’t add too much water, it makes the chutney runny. Start with little, blend and add more if needed. Water quantity may vary depending on how much water is held on by leaves after washing/rinsing.
Blend until everything is smooth. Remove it to a bowl and serve.

Serves: 4

• Ingredients

1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground allspice
salt and hot pepper sauce to taste

• preparation

Preheat oven to 450°F.
Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Serves: 2

Slaai is a traditional avocado salad with unique flavors of coconut, ginger, and peanuts that is originally from Eswatini (Swaziland).

• Ingredients

3 tablespoons lemon juice
1 teaspoon fresh grated ginger
½ teaspoon salt
2 large avocados (ripe), diced into ½ inch/1cm cubes
½ cup peanuts , crushed
Radishes , thinly sliced (optional)

• preparation

Mix lemon juice, ginger and salt in a large bowl.
Add the avocado and mix gently.
Marinate at room temperature for 20 minutes.
Sprinkle with crushed peanuts, thinly sliced radishes (optional) and serve.

Serves: 6

• Ingredients

for the chicken:
1 pound chicken breasts cut into bite size pieces
1/2 teaspoon toasted sesame oil
1 tablespoon soy sauce
1 egg white
3 tablespoons cornstarch

sauce:
1 teaspoon canola oil
1 1/2 teaspoons minced garlic
1 teaspoon minced ginger
few tablespoons of chopped green onion
dried red chilies (optional)
3/4 cup chicken stock or water
1 tablespoon tomato paste
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 tablespoon chili/garlic paste
1/2 teaspoon toasted sesame oil
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch (for a thinner sauce, start with a tablespoon)

rice:
1 cup jasmine or basmati rice
1 3/4 cups water
generous pinch of salt
Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.

• preparation

Cook the rice:
Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.

Marinate the chicken
Combine the soy sauce, sesame oil, egg white and cornstarch in a medium bowl. Whisk together to a creamy consistency.
Toss the chicken in batter to coat. Allow to sit while preparing the sauce.

Make the sauce
Heat canola oil in a medium saucepan over medium heat. Add the garlic, ginger, green onions and red chiles (if using) and stir around until very fragrant - 30 seconds to a minute.
Add in the chicken stock or water.Then add the sesame oil, soy sauce, tomato paste, rice wine vinegar, chili/garlic paste, and the brown sugar. Mix this together very well and bring it up to a boil.
Adjust the taste to make the sauce spicier or sweeter adding a little more vinegar for extra tang.
Combine a few tablespoons of the the warm sauce in a measuring cup with 1 1/2 tablespoons of cornstarch and whisk until there are no clumps.
Pour that mixture back into the sauce pan and let boil for a few minutes until thick.
Set the heat to low.

Cook the chicken
Heat a pan over medium high heat with a small amount of oil covering the entire bottom. Make sure the oil is very hot before you add the chicken.
Cook the chicken in multiple batches for a couple of minutes on each side to get it crisp and golden brown on all sides. Use a wire screen to cover the pan as oil may splatter.
Once a batch of chicken is cooked, set it aside on a plate.

Combine chicken and sauce in a clean pan. Mix to combine and let simmer together for a few minutes.
Serve over white rice with chopped green onion and some steamed veggies

Serves: 1

• Ingredients

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
For assemblage and decoration:

Melted white chocolate or Royal Icing (recipe follows)
Gumdrops, licorice and peppermint, as desired
Directions
Gingerbread House:

• preparation

In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.

Preheat oven to 375 degrees F.

Cut paper patterns for the gingerbread house:

Two rectangles 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.

Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.

Bake at 375 degrees F for about 15 minutes until dough feels firm.

Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.

Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.

Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).

Glue the two roof pieces to the pitched roof line of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.

Royal Icing:
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
2 large egg whites
1 teaspoon cream of tartar
1 teaspoon almond extract, vanilla or lemon juice
Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

Serves: 20

Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.

• Ingredients

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses

FOR THE ICING:
2 tablespoons fresh lemon juice
1 1/3 cups confectioners' sugar
Sanding or coarse sugar (optional)

• preparation

In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).

Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.

Make icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired.

Serves: 12

• Ingredients

1/2 cup shortening
1/2 cup lightly packed brown sugar
1 egg
1/4 cup molasses
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup raisins

For glaze:
1 tablespoon soft butter
1 cup icing sugar
5 teaspoons cream
1/2 vanilla

• preparation

Preheat oven to 350 degrees.
Cream together shortening and brown sugar. Add egg and molasses. Beat well. Blend and sift together flour, baking soda, salt, ginger, and cinnamon.
Add to creamed mixture and combine thoroughly. Fold in the chopped walnuts and raisins.
Drop teaspoonfuls onto greased baking sheets. Bake for about 12 minutes.
While the cookies are slightly warm, glaze with a mixture of butter, icing sugar, cream and vanilla.

Serves: 4

• Ingredients

4 rice paper wrappers, (rounds 8-1/2 inch/21 cm)
1/4 cup shredded carrot
1/4 cup thinly sliced green onion
4 skinless salmon fillets, (about 1-1/4 lb/565 g)
2 tsp vegetable oil
4 tsp hoisin sauce

Sesame Bok Choy:
2 tsp soy sauce
1 tsp granulated sugar
1 tsp rice vinegar
1 tsp sesame oil
1 clove garlic, thinly sliced
1 tbsp thinly sliced fresh ginger
2 tsp sesame seeds
1 lb (454 g) baby bok choy, quartered

• preparation

Followed the instructions on the package of rice paper to soften and become pliable.
Remove and arrange in single layer on clean towel; pat dry.

Sprinkle 1 tbsp each of the carrot and green onion in center of each round; top with salmon. Tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. Brush top and sides with hoisin sauce. Transfer to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy: Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 5 minutes. Serve with salmon bundles.

Serves: 4

• Ingredients

2 tablespoons sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon Asian fish sauce or soy sauce
1 garlic clove, minced
Four 6-ounce pompano fillets
Salt and freshly ground pepper
1/4 cup dill sprigs

• preparation

Light a grill.
In a small bowl, mix the sugar with the lime juice, ginger, fish sauce and garlic.
Season the pompano fillets with salt and pepper and grill over a hot fire for about 3 minutes per side, or until just cooked through.
Transfer the fish to a platter or plates. Spoon the sauce over the top, garnish with the dill and serve.

Serves: 8

• Ingredients

2 red peppers
2 (10 oz) cans condensed chicken broth
4 inch (10 cm) piece fresh unpeeled ginger, thinly sliced, about 1 cup (250 mL)
6 to 8 stalks lemongrass, about 2 bunches
2 cups container whipping or table cream
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons freshly squeezed lemon juice (optional)
1 tablespoon salt
1 pound bay or sea scallops
1 pound frozen or defrosted, raw shelled medium-size shrimp
2 pounds fettuccine
1 tablespoon ( 15 ml) each of butter and vegetable oil

• preparation

1. Preheat oven to 450F (230C). Slice peppers in half and remove seeds.
Place cut-side down on a baking sheet lined with foil. Roast, uncovered, until peppers are partially charred, from 15 to 20 minutes. Remove from oven, pull up edges of foil, wrap around hot peppers and seal. Set aside to cool.
2. Meanwhile, pour broth into a wide saucepan. Add ginger. Thinly slice root ends from lemongrass and discard. Remove any dried outer leaves. Pound stalks to flatten slightly. Slice into 1/2-inch (1-cm) pieces. Add to broth. Place over high heat. When boiling, reduce heat to medium or medium-high so broth gently boils. Boil, uncovered, until reduced to 1 cup (250 ml). This should take at least 20 minutes. Broth will taste very strong. Saving broth, strain and discard ginger and lemongrass.
3. Return broth to saucepan set over medium-high heat. Add cream. In a small dish using a fork, stir cornstarch with water to form a smooth paste. Whisk into hot cream broth and whisk almost constantly until thickened, from 3 to 4 minutes. Taste and stir in lemon juice, if you like. Cover and remove from heat. If making ahead, refrigerate in a sealed jar for up to 2 days.
4. About 15 minutes before serving, bring a large pot of water and salt to a boil. If using sea scallops, slice in half. Rinse frozen shrimp with cold water to remove clinging ice crystals. Then drain and pat dry. Prepare roasted peppers by draining juice accumulated in foil into a small bowl. Peel off charred skins and discard. Slice peppers into bite-size strips and add to juice. Set aside.
5. When water is boiling rapidly, add pasta and cook, uncovered and stirring occasionally, until al dente, from 8 to 10 minutes. Meanwhile, heat oil and butter in a wide frying pan set over medium- high heat. Add seafood and stir-fry until scallops are lightly browned and shrimp are bright pink, about 4 minutes. Stir in peppers and juice. Drain pasta well. In a large bowl, stir pasta with cream sauce until coated. Place in pasta bowls and spoon seafood mixture over top.

Serves: 12

Source : adapted from Martha Stewart.com

• Ingredients

2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
Salt
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners' sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water

• preparation

Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes.
Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.

Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).

Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.

Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)

Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)

Serves: 6

• Ingredients

1 1-inch piece ginger root
2/3 cup sugar
2 cups whipping cream

Meringues:
5 egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar
pinch of salt

SATIN CHOCOLATE SAUCE:
8 ounces semi-sweet chocolate
1/2 cup corn syrup
1/4 cup milk
2 teaspoons butter

• preparation

Meringues:

Grease and flour 17x11-inch jelly roll pan or line with parchment paper. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar and salt until stiff and glossy. Pipe or spoon meringues, about 1/2 inch high, into 8 individual circles.
Bake in 250 degree oven for 1 1/2 hours or until light golden. Turn off oven; let stand in oven for 1 hour.
In food processor fitted with metal blade or in blender, blend ginger with sugar. Whip cream until soft peaks form; gradually beat in half of the ginger sugar until firm. Break two of the meringues in small pieces; fold into whipped cream. Pack into airtight container and freeze for 4 hours or until set, or for up to 5 days.
Let ice cream soften in refrigerator for about 20 minutes before using.

SATIN CHOCOLATE SAUCE:
Combine chocolate, corn syrup, remaining ginger sugar and milk in a saucepan. Heat over medium heat until melted, while stirring constantly.
Remove from heat and stir in the butter.
Stores well for up to a month in refrigerator.

To assemble, place meringues on individual plates; top with scoops of ice cream and drizzle with chocolate sauce.

Serves: 8

• Ingredients

8 ounces rhubarb, cut into cubes
1-inch piece ginger root, peeled and sliced
2 ounces sugar
4 teaspoons lemon juice juice of 1 orange
1 1/2 cups red wine
2 tablespoons water
3 teaspoons unflavored gelatin

• preparation

In a saucepan, put rhubarb, ginger, and sugar, lemon juice and orange juice, and wine.
Boil and simmer for 10 to 15 minutes until rhubarb is tender.
Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.

Serves: 20

Shito is a very spicy traditional Ghanaian sauce. It is composed of peppers, and accompanies many dishes, especially fish.Shito can also be prepared with fresh bell peppers instead of chili peppers. They are crushed with onions and tomatoes in an asanka, a local terracotta bowl.
Author: Renards Gourmets

• Ingredients

• 1 cup peanut or canola oil
• 2 medium red onions , cut into small cubes
• 2 cloves garlic , very finely chopped
• 2 inch fresh ginger , peeled and finely grated
• 1/2 tablespoon crushed thyme leaves
• 2 oz. green kpakpo shito peppers (or green Scotch bonnet peppers, or alternatively 2 tablespoons dried green pepper flakes), diced with seeds
• 3 tablespoons tomato purée
• 2 oz. chilli powder
• 1 oz. ground dried shrimp
• 1 oz. smoked fish powder
• 1/2 teaspoon black pepper , freshly ground
• 1/2 teaspoon salt

• preparation

1. Heat a heavy-bottomed saucepan, then add the oil and fry the onions over medium heat for 2 to 3 minutes until they become translucent.
2. Add garlic, ginger, thyme and green kpakpo shito peppers. Mix well and fry for a few minutes, stirring frequently.
3. Stir in the tomato purée and mix well.
4. Pour in the chili powder and continue cooking, stirring constantly for 30 minutes.
5. Finally, add the dried shrimp and smoked fish powder, then cook over low heat for 20 minutes, stirring almost continuously to prevent the mixture from sticking to the pan.
6. The content should change from dark red to very dark brown and the oil will rise to the surface when the sauce is ready.
7. Taste and adjust the seasoning if necessary.
8. Cool, then spoon into sterilized glass jars.
9. Seal the jars and keep them in the refrigerator for up to a month.

• Ingredients

1½ cups butter, softened
1½ cups sugar, plus more for rolling
½ cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. salt

• preparation

Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
In the bowl of a stand mixer, cream together butter and sugar until combined. Add in the molasses and eggs and mix until incorporated.
Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
Fill a small bowl with about ¾ cup granulated sugar.
Using a medium-sized cookie scoop (or 1½ tbsp.), form dough into balls then gently roll them in the granulated sugar. Place onto baking sheets, about 2-inches apart. Repeat until all the cookie dough has been used up.
Bake for 10 minutes (they will still look soft and undercooked but they cook while they cool and you want them to stay soft and chewy so remove them!) then let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Store in an airtight container for up to 1 week.

Serves: 6

• Ingredients

3 cups water
1 1/2 cups granulated sugar
2 cinnamon sticks
8 slices peeled ginger, crushed slightly
6 slightly under ripe peaches
1 lemon, halved
Vanilla ice cream or whipped cream (optional)

• preparation

Combine water, sugar, cinnamon and ginger in a large saucepan. Set over high heat and stir until sugar dissolves. When boiling, reduce heat. Simmer, uncovered, for 10 minutes.
Meanwhile, peel peaches, cut them in half and remove pits. Cut halves in half again. Rub peaches all over with cut lemon.
After sugar-ginger mixture has simmered for 10 minutes, add half of peaches. Reduce heat slightly and simmer gently until just tender, from 4 to 6 minutes.
Then remove with a slotted spoon. Add remaining peaches and repeat cooking as directed above.
When all peaches have been poached, remove ginger from poaching liquid and discard. Bring liquid back to a boil. Boil gently, uncovered, over medium-high heat until reduced to a thick amber syrup, about 10 minutes. Stir often near end of cooking. Remove cinnamon sticks.
Arrange peaches in bowls. Pour warm syrup over fruit. Serve immediately or cover and refrigerate. Just before serving reheat. Serve with ice cream or whipped cream.

Serves: 4

• Ingredients

1 tbsp olive oil
1 red onion, diced
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 carrot, peeled and diced
1 tsp ground cumin
1/2 tsp cinnamon
1 cup dried green lentils
3 cups organic vegetable broth
4 cups chopped, stemmed kale
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted

• preparation

In Dutch oven, heat oil over medium heat; cook onion, garlic and ginger, stirring occasionally, until softened, about 5 minutes.

Add carrot, cumin and cinnamon; cook, stirring occasionally, until fragrant, about 3 minutes. Stir in lentils to coat.

Add broth and bring to boil; reduce heat, cover and simmer until lentils are al dente, about 10 minutes.

Add kale and raisins; simmer, covered, until lentils are tender, about 10 minutes. Uncover and cook until almost no liquid remains, about 4 minutes. Sprinkle with walnuts.

Serves: 4

• Ingredients

4 boneless chicken breast
2 cloves minced garlic
1 ounce grated ginger
1 cup sliced mushrooms
2 stalks sliced celery
1/4 cup olive oil
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 cup peas
1/2 cup toasted cashews

• preparation

Remove skin from chicken and slice into 1 inch cubes. Combine the garlic and ginger.
Slice the mushrooms and celery into thin pieces. Heat wok. Add one half of the oil. Add the chicken cubes. stir gently over medium heat for 2 minutes. Remove from pan and keep warm.
Add remaining oil to pan. When oil is hot, add garlic, ginger and vegetables. Stir fry just until tender crisp. Return chicken to wok.
Add soy sauce, oyster sauce and peas. Stir over medium heat until sauce bubbles. Add the cashews. Serve hot.

The cookies can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.

• Ingredients

3 1/2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark corn syrup or molasses
1 teaspoon freshly grated orange zest
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
1 large egg, lightly beaten
Pearl sugar (for dusting) optional

• preparation

In a large bowl, blend together the flour, ginger, cinnamon, cloves, baking soda, and salt.

In a small saucepan over moderate heat, warm the corn syrup or molasses and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.

Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.

Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.

Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets

Serves: 6

Tandoori chicken was developed in India where game hens are cooked in a tandoor, a pit-like red clay oven that can get as hot as 900 degrees. It is served with sesame-seed chutney, curried potatoes and peas, raita, basmati or fried rice.

• Ingredients

for marinade:
2-inch piece ginger, peeled
4 large garlic cloves
1/4 teaspoon turmeric
1 teaspoon chili powder
1teaspoon salt
1/2 teaspoon ground cumin
3/4 teaspoon plain yogurt
1 teaspoon lime juice

For chicken:
2 to 3 pounds boneless chicken thighs and breasts
1/4 cup melted butter or olive oil

For garnish:
1/2 mild thinly sliced onion 1/2 cup chopped cilantro 2 sliced green chili 1 lime, cut in wedges

• preparation

For marinade:
In a food processor, blend ginger, garlic to a fine paste. Add remaining ingredients and mix to blend.
For chicken:
Remove skin. Make a few slits in breasts and transfer to a nonreactive dish large enough to hold the chickens. Pour marinade over chicken and stir to coat all sides of chicken. Cover with plastic and refrigerate for 8 hours.
To grill:
Ready a charcoal grill with an even layer of coal. When very hot, grill the chicken pieces on both sides until slightly charred, while basting with butter or oil.
Transfer the cooked chicken to a platter. Serve with onion, cilantro, chili and lime wedges.

Serves: 4

There are many versions of this north Indian dish, as the name literally means spiced, flavoured lentils. You can also use red lentils for this recipe. There are several Indian words, such as tarka, tadka, vaghaar or phodni, for this essential procedure of tempering foods.

• Ingredients

For the ginger-garlic paste

2 tbsp ginger, skin scraped off and flesh chopped
4 cloves garlic, peeled and chopped


For the tarka dal

8 oz mung lentils or red lentils
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp ginger-garlic paste
2 fresh green chillies, slit in half lengthways and stalks left on
2 tomatoes diced (seeds and all)
1 tsp turmeric
1 tsp garam masala
1 pinch salt
1 handful of fresh coriander (cilantro) leaves, chopped

• preparation

Grate ginger and garli or crush them using a mortar and pestle.

Wash the lentils in a sieve under running cold water until the water runs clear. Put them into a saucepan and then pour double the quantity of boiling water over them.
Bring to the boil, then reduce the heat and simmer until very soft, about 30 minutes, adding more boiling water as they absorb what’s in the pan. Ensure that the lentils are submerged at all times. When the lentils are cooked, they should have completely disintegrated and should resemble oat porridge.

Meanwhile, warm the sunflower oil in a separate pan on a high heat and add the cumin seeds. As they begin to crackle and change color, add the ginger-garlic paste and cook for 30 seconds, then add the chillies and cook for a 2 more minutes.
Tip in the tomatoes and cook for 3–4 minutes until soft.
Stir in the turmeric and garam masala, add a little cold water and bring to a bubble.
Carefully pour in the cooked lentils, along with all the cooking liquid (no need to drain) and season with salt. The mixture should have a pouring consistency.
Sprinkle the chopped coriander over, and serve hot with plain boiled rice or rotis.

Serves: 4

This light and refreshing starter perks up the palate for whatever's to come.
I think the citrus tang tastes best in summer, but you can use this recipe year-round, as long as the tuna you buy is the very best quality available.

• Ingredients

grapefruit sorbet:
1/2 cup fresh-squeezed grapefruit juice
1/2 cup water
1/2 cup ginger, minced (if you can find the pickled variety, use that)
1/4 cup sugar
1 Tablespoons horseradish
grapefruit vinaigrette:

4 large grapefruit segments
4 Tablespoons fresh cilantro leaves
1 Tablespoon ginger, minced (again, try to find pickled)
1 Tablespoon champagne vinegar
1 jalapeno, minced
1/4 Teaspoon horseradish

For the tartare:
3/4 pounds tuna
2 Tablespoons extra virgin olive oil
Pinch of salt

• preparation

Make grapefruit sorbet:
Combine all ingredients in an ice cream maker and process until firm.

Make grapefruit vinaigrette:
Crush grapefruit segments, then add other ingredients, including salt and pepper to taste.

For the tartare:
Chop the tuna coarsely, then, in a chilled metal bowl, combine it with the oil and salt.
To Assemble:
Pour the grapefruit vinaigrette over the tuna, toss lightly, and mold the mixture onto the center of a plate.
At Mantra, we garnish the plate with cucumbers in yogurt and marinated radishes, but feel free to add any cold salad fixings.Top with a melon ball-sized scoop of sorbet.
For an upscale touch, put a teaspoon of osetra caviar on top to finish.

Serves: 4

• Ingredients

1 medium mango
1/2 cup blueberries
3 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon candied ginger (finely minced)
1/2 teaspoon lemon zest (finely grated)

• preparation

Peel half the mango and cut ½ inch-thick lengthwise slices down to the pit. Cut crosswise to release the slices. Repeat the process with the other half, then cut the mango slices into ½-inch dice.
In a small non reactive pan, combine the mango, blueberries, sugar, lemon juice, candied ginger, and lemon zest with 1/4 cup of water. Bring to a boil over high heat. Lower the heat and simmer until the fruit is softened and the liquid thickened, about 15 minutes. Let cool slightly.
(The compote can be prepared up to 3 days ahead; cover and refrigerate. Rewarm before serving)