Ingredient of the Week: Fresh Ginger
I have a long love story with ginger.
It really started in college, when I was first learning to cook. Egg rolls were one of the first things I learned to make (I was so scared of frying!). And that was when I first learned about the fresh, spicy kick that is ginger.
Then I went traveling in Europe. And at an outdoor symphony there, some friendly older ladies with loud laughs and big hats (who I totally want to be when I'm that age) offered me a slice of their candied ginger. Can I get a big wow?
Things escalated from there, and have brought me in the last year to such non-mistakes as Homemade Ginger Syrup (for ginger sodas whenever you want!) and Triple Ginger Snaps (with fresh, candied, and powdered ginger all at once!).
It doesn't hurt that ginger is a lovely, lovely medicinal and got me through my awful morning sickness. I remember many a time when the difference between a dinner kept and a dinner lost was a single ginger chew.
It's stimulating, wonderful for indigestion, and also clears congestion if you have a cold. It clears and opens your throat, and singers often drink ginger tea before recitals.
Have I mentioned how easy it is to store? No need for baggies or refrigerators. Just slice off what you need, and put it back in the fruit bowl (or wherever you keep it). It self-seals, and stays good for weeks!
And when it finally is time to finish it off, just slice it up, cover it with water, and heat to boiling for a very flavorful, satisfying, and healthy herbal tea.
Did I mention it's cheap? Oh baby. It may look expensive, but if you just break off a nub you can almost always get more than enough for under one buck American.
Ginger. I can't say enough good things.
What is your favorite way to use ginger? Is there anyone out there who dislikes ginger? And if so, can we still be friends? I'm just not sure.
Labels: Ingredient of the Week