If you guessed that this versatile plant is ginger, you’re right on the money.
Ginger first originated in southern China, before its cultivation spread to India, Southeast Asia, West Africa, and the Caribbean. Today, it’s used as an indispensable spice in many cuisines of the world.
Fresh ginger is found at most supermarkets. Look for unblemished smooth skin. Breaking off a piece of the rhizome, called a ‘hand’, doesn't jeopardize the integrity of the whole, thus you can buy as much or as little as you need. The break should be clean and snappy, indicating the freshness of the ginger.
At home, store your purchase in the fridge for a month. You can also freeze fingers of ginger in freezer bags, and grate or slice them into soups, stir fries and other recipes that call for it
Peeling ginger is not a difficult task, and even a spoon will do the job nicely. Hold the ginger in the palm of one hand while you scrape the peel off with the spoon in the other- and voila- you have peeled ginger without even reaching out for fancy peelers! When you use ginger for sugar syrup, tea or marinades from which it will be retrieved, you don’t need to peel it.
Besides its many culinary uses ginger has its own health promoting virtues. Because it stimulates the production of saliva and digestive fluids, its most common use is for relieving indigestion, stomach cramps, gas pains and diarrhea. Perhaps for this reason ginger ale is a common and soothing drink we reach out for during times of upset stomach.
Ginger has been attributed with anti-inflammatory properties, treating nausea, cleansing the body from toxins by stimulating blood circulation and even helping to break fever by warming the body to increase perspiration.
Ginger in the kitchen
While dried and crystallized ginger take up center stage mostly for baking, fresh ginger in all its other forms- fresh, grated, sliced, julienned and pickled enhance our dishes with flavors ranging from spicy-sweetness to intense pepperiness. In cookies, breads, candies and preserves ginger forms great friendships with sweet warmth of cinnamon, nutmeg, allspice and cloves. In savory recipes it gets along well with the spicy tease of garlic, coriander, and cumin.
*Top grilled fish with a dollop of compound butter made by adding grated ginger and lime zest to butter at room temperature and stirring until well combined. Refrigerate until use.
Mix grated fresh ginger, minced garlic, soy sauce, and sesame oil. Pour over chicken, fish, or meat as a delicious marinade.
* Peel and slice fresh ginger. Store in a mild, dry sherry to use the base for a tasty pan gravy for chicken or veal.
*Dip crystallized ginger discs in melted chocolate to add variety to a dessert plate.
*Next time you're making pancakes, stir a couple of teaspoons of finely minced crystallized ginger into the batter for a spicy-sweet surprise.
Ginger-Lime Halibut Steaks ~ Serves 4
4 (6 ounce) halibut steaks
1/4 cup lime juice
2 teaspoons ginger juice
1 clove garlic, crushed
pinch ground chili powder
Nonstick cooking spray
Place fish in a shallow glass baking dish.
Mix remaining ingredients together in a small bowl.
Add marinade, turn fish once to coat.
Cover and refrigerate from1 to 16 hours, turning occasionally.
Spray grill rack with nonstick cooking spray.
Grill fish 4 inches from heat over a medium heat for 7-10 minutes per side or until fish flakes easily with a fork. Frequently brush with remaining marinade while cooking.
Discard any remaining marinade. Fish can also be broiled.
Chewy Ginger Snaps
½ cup butter, softened
1 cup sugar
1/4 cup dark molasses
1 egg
2 teaspoons baking soda
2 cups flour
½ teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon salt
3.5 ounces crystallized ginger, chopped coarsely
Preheat oven to 375F.
Combine softened butter, sugar, molasses and egg.
Using a mixer, beat well.
Stir in crystallized ginger.
Sift dry ingredients together.
Add to wet mixture.
Mix well.
Form 1 inch balls.
Roll in granulated sugar.
Place on greased cookie sheet, 2 inches apart.
Bake 8-10 minutes.
Makes 3 dozen cookies.
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