Ginger Cakes

 Or as I call them Ginger Shortbread because they have a delightfully short texture. They are also dead easy, just a few ingredients all cut together and pressed into a pan with your fingers. 

These are from the New James Beard which was indeed new in 1981. Despite the age, the recipes in here are interesting in a way that intrigues me when I read through it. And they're excellent. James Beard — what a cook.

GINGER CAKES

Makes 30 cookies

2 cups flour
1 cup brown sugar, firmly packed
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 pound (1 cup) unsalted butter, cool (NOT room temperature), cut into small pieces

Mix the dry ingredients thoroughly, then combine with the butter until the mixture is well blended and crumbly. (I do this by hand, lightly rubbing the butter into the flour between my thumbs back and forth across fingertips.)

Plae a 1/2-inch thickness of the mixture in two square 8-inch cake pans, pressing it down in the pan with your fingers. 

Bake in a 328° oven for 45 minutes to 1 hour, until lightly browned. While the cake is still warm, cut it into finger-shaped pieces about 1" wide. Remove the pieces with a spatula and, when cool, store in covered tins.

Ginger Chicken

I no longer remember where this recipe came from. I know that it was one of my sister's absolute favorite dishes and I think I got it from her.

I have made this without browning the chicken, with only fresh ginger, with a combo of both kinds of ginger, and on the stove instead of in the oven.

What can I say? Every single time we love it. It may be slightly different because of those changes but never enough to really matter.

There's plenty of juice which you may thicken or not as you see fit. I tend to serve it with rice for that reason.

Enjoy!

Ginger Chicken

STEP 1:
1/2 cup flour
Salt and pepper, to taste
1 chicken, in serving pieces
4 tablespoons oil

Preheat oven to 350°. Combine flour, salt and pepper. Coat chicken with flour. Brown the chicken on all sides. Transfer chicken to a baking dish with cover.

STEP 2:
1/2 cup dry sherry
2 tablespoons soy sauce
2 tablespoons lemon juice
1/4 cup minced preserved ginger OR 3 tablespoons minced fresh ginger

Meanwhile, combine all, bring to a boil and pour over the chicken. Cover. Bake 30 minutes. Turn all pieces. Bake 30 minutes longer.

A Simple Khmer Stir-Fry ... With Lots and Lots of Ginger

Reading Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia I was irresistibly drawn to this recipe which they described as being one where the ginger is both a flavoring and a vegetable. Let's see ... about two cups of matchstick cut ginger. Oy veh! That would either kill you or cure you it seemed to me.

This I had to try.

It was absolutely delicious. Clearly it wouldn't do to serve it to those who didn't like ginger but the flavors balanced out so well that we never felt overwhelmed. Don't get me wrong. There was plenty of ginger and it was plenty hot ... but oh, so very good.

I also liked the fact that it used catfish. I like catfish ... both for the flavor and the low, low price compared to other fish.

Stir-Fried Fish with Ginger
[traey cha k'nye -- Cambodia]

1 pound fish fillets (catfish, snapper, or any other firm-fleshed fish)
1/2 pound ginger, preferably young ginger
3 tablespoons vegetable or peanut oil
1/4 cup minced shallots
4 scallions, trimmed, smashed flat with the side of a cleaver, sliced lengthwise in half and then cut into 2-inch lengths (I didn't have any on hand)
2 tablespoons Thai fish sauce
2 teaspoons sugar
1 teaspoon salt, or to taste
1 tablespoon fresh lime juice

Slice the fish fillets into strips about 2 inches long and less than 1/2 inch thick. Peel the ginger, then cut into fine matchstick-length julienne (this is most easily done by cutting thin slices, then stacking these to cut them into matchsticks.) You should have about 2 cups, loosely packed.

Heat a wok over medium-high heat. (I would just use a big skillet if that's what you have.) Add the oil and, when it is hot, add the ginger.

When the ginger is starting to turn golden, after about 3 minutes, toss in the shallots. Stir-fry until the ginger is golden-brown, 2 to 4 minutes.

Toss in the scallions, reserving a few shreds for garnish, and stir-fry briefly, pressing the scallions against the hot wok to sear them.

Add the sliced fish and stir-fry gently for 1 minute, using your spatula to separate the slices and to expose them all to the hot wok.

Add the fish sauce, sugar, and salt, stir gently, and cook for 3 minutes, or until the fish is just cooked through.

Add the lime juice, taste and adjust the seasonings if you wish, and turn out onto a platter. Garnish with the reserved scallion shreds and serve hot.

Serves: 4. Serve with rice, a clear soup, and a fresh tasting salad.