I've been working on an article about ginger this week, talking to area chefs about how they use the knobby root (actually it's a rhizome) and collecting some of their recipes. William D'Auvray, chef/proprietor of Fins, told me he likes to add it to the brine he uses for smoking salmon. I didn't have any salmon but I did have some thin boneless pork chops in the freezer so I made a quick brine of kosher salt, brown sugar, water and minced ginger. After a few hours in the fridge and a couple of minutes in a grill pan they were perfect - tender and moist with just a hint of warmth from the ginger.
There was half a head of cabbage in the fridge which I sauteed with some red onion and diced apples. I seasoned it with pepper and a little allspice, then cooked it down with chicken broth and a dash of balsamic. I thought I'd get the whole pan to myself, since my husband typically doesn't like fruit added to meats or vegetables, but he loved it and so did my Dad, "Papa Lou," who complimented me by calling me "the Master." That's what I love about cooking - you make it, they eat it, they love it, they love you. Talk about instant gratification.
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