You can also buy them in jars or in bulk (at Fairway).īraised Fresh Chick Peas with Preserved Lemon and Toasted Cumin Look for one by Paula Wolfert or Nancy Jenkins. You can find recipes, or techniques, rather, for them all over the web and in cookbooks (remember those?). Preserved lemons are very easy to make, but they take about 3 weeks to cure. I love it as a dressing on carrot salad, as a sauce on fish or chicken, and as an ingredient in other dishes, as I used it here. Preserved lemon dressing is a new staple of mine. Salted, preserved lemons, Moroccan–style. And they have a great texture that doesn’t turn to mush, even after reheating. When cooked, they are less starchy, more vegetal, than their dried cousins. The fresh chick peas are bright green in color. They pop when you open them, revealing one or two chick peas inside. I bought about a pound of the peas in the pods, which amounted to a little more than a cup shelled. And here they were in downtown Manhattan!Īs soon as the crazy lady who was slowly sorting through ginger, spreading it and her bags out over everything in the vicinity, including my chick peas, was finished, I dove in. I’ve only ever seen them for sale before on the streets of Naples. (Despite the beautiful spring weather, it’s just too soon to harvest much of anything locally.) And there in the produce section, I spotted these beautiful fresh garbanzo beans (aka chick peas) in the pod. So, after strolling through the Union Square Greenmarket on Saturday, I ducked into Whole Foods to pick up a few staples and things I couldn’t find at the market. Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.These fresh garbanzo beans (aka chick peas) were on sale in the produce section of the Whole Foods in NYC's Union Square. Fold 1 to 2 tablespoons minced fresh ginger into the dry ingredients for baked goods. Stir ½ to 1 teaspoon minced fresh ginger into 4 cups of fruit salad or fruit compote. Flavor hot cereals with 2 to 3 coins or ½ to 1 teaspoon minced fresh ginger. Blend 1 to 2 teaspoons minced fresh ginger into your morning smoothie. Add 1 teaspoon minced fresh ginger to 1 cup of marinade or salad dressing. Add 2 or 3 coins of fresh ginger to homemade tomato or barbecue sauce. Six Everyday Ways to Cook with Fresh Ginger Minced ginger paste (sold in jars) can also be used in place of fresh ginger. Substitute 1 tablespoon minced fresh ginger for ½ teaspoon powdered (aka ground) ginger, or vice versa. Substituting Fresh Ginger for Ground Ginger The rock-hard root is easier to slice, mince, and grate than fresh because the fibers remain firm and won’t catch on a knife’s blade or grater holes. Frozen ginger retains its just-bought freshness and can be used straight out of the freezer-no thawing necessary. Older ginger with wrinkled skin is still fine to use (though it may be more fibrous), but toss out any that has begun to mold. To store fresh ginger root, place it, unpeeled, into a resealable plastic bag and keep in the fridge for several weeks or in the freezer for several months. Grated (or minced) ginger’s flavor can intensify over time-something to consider when making dishes ahead. Be sure to grate over a bowl to catch any juice. The grater blades shred the flesh into tiny bits and separate them from the fibers in the root. Grating ginger yields the most potent flavor, and it's easier than using a knife to mince the tough, fibrous root. Sliced ginger gives you more control over the final taste of a dish, since the coins can be removed at any time if the flavor starts to get too strong. Slice ginger root into coins to flavor soups, stews, and other simmered dishes. This won’t affect the rest of the root’s freshness, and the smaller piece is easier to work with than a whole hand. Peeling fresh ginger isn’t absolutely required-unpeeled ginger works fine in most recipes-though it’s always best to peel if you’re not using organic ginger.īefore you begin cutting ginger root, first break off the amount of fresh ginger you need for a recipe. Peel the ginger piece or knob by scraping away the skin with a thin-edged teaspoon. (Tough, thick skin is a sign the ginger may be old and dried out.) Fresh ginger root is usually sold by the pound, so it’s OK to break off only what you want from a larger piece. The following run-down tells you everything you need to know to about using fresh ginger, including ways to add it to your favorite recipes.Ĭhoose “hands” of fresh ginger root with firm, unwrinkled skin that’s thin enough to scrape away with your fingernail. Still, many cooks remain unsure about how to prep and use it. The tan, knobby root is readily available in most grocery stores, usually alongside the garlic and shallots. Fresh ginger root lends a distinctive zing to a variety of cuisines from Asia to South America.
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