Tuesday, November 27, 2012

IHCC: Bread Week!

There are so many Indian-style breads to make! Naan has been on my to-do list for a long time, hoping that something home-made will be 1) not too hard and 2) better than the grocery store stuff, which is hardly worth the money. But with last week's holiday leading immediately to a long weekend in Bordeaux, I haven't really had time to research what I'd like to make.

As I lay in bed last night (aah! back in my own bed!), I was pondering what I could manage to do bread-wise this week and how to fit it into the schedule. I reached for the only Jaffrey book that was close at hand, which turned out to be Madhur Jaffrey's Cookbook: Food for Family and Friends. There's no proper index in this book, only a list of recipes. Under the heading "Soups and Egg Dishes" I found Golden Sesame Corn Bread. That sounded like just the thing to go with soup or chili, which sounded like something that needed to be eaten in the next days.

This turned out to be a really nice cornbread. In one sense, it's a fairly standard recipe, using yogurt as a large part of the liquid. But it also has chopped chili, grated ginger, and chopped coriander/cilantro in the batter and a topping of fried yellow mustard and sesame seeds. The only criticism either of us could manage was that there were too many sesame seeds—the proportion of mustard to sesame seeds should be maybe 2:1 instead of 1:1. Otherwise, it has a nice texture and taste and made a nice accompaniment to curried zucchini soup from the freezer (part of last summer's garden bounty).


This post is shared with this week's I Heart Cooking Clubs.

Monday, November 26, 2012

This week in the kitchen

Monday/26-Nov-12: Back from Bordeaux, having successfully renewed our Dutch passports. Stirred together the leftover couscous with the marinated Brussels sprouts and called it a starter. Then a slice of turkey roulade. Then some yummy chocolate covered things that I bought at the boulangerie where we stopped on the way home.

Yogurt on overnight.

Tuesday/27-Nov-12: My tummy not feeling all that good today, on top of being tired out. Dinner was curried zucchini soup from the freezer (starting in on the summer bounty now) and Golden Sesame Corn Bread (MJFamily, p156) , which was my entry for this week's IHCC.

Wednesday/28-Nov-12: Shopping today, kind of a small one since nothing much seems to be on the plan.

Dinner was some halibut filets, cut in small bits, and breaded flour, egg/oil/milk (à la Child), then cornmeal. And some of Clothilde Dusoulier's Perfect Roasted Potatoes. And some steamed broccoli with lemon juice. Then a dab of cheese.

Thursday/29-Nov-12: Yogurt on overday. Off for a quiz in the evening, so no further action in the kitchen (but a lot of ironing on the mezzanine instead).

Friday/30-Nov-12: So much for the menu plan. This morning a interesting recipe appeared in my inbox, looking like something that needed to be made soon. So dinner was Scallops with Linguine and Lemony Pangrattato (web) with a big salad. Good stuff it was too. Wonder what we'll eat tomorrow?

Saturday/1-Dec-12: Surprise, passports arrived in today's mail!

Saw an interesting food picture and, having some of the ingredients needing to be used up, I improvised something sort of similar. Some kip filets à la meunière with a sauce of mushroom (augmented by some dried mushrooms, soaked) and quartered artichoke hearts, pan deglazed with white wine, mushroom soaking water added along with a slog of cream. Served with tagliatelle. Not bad, not good. Double chocolate mini Magnums for after.

Sunday/2-Dec-12: Roast a chicken today, very loosely following the cast iron skillet method. Bird is spatchcocked, salt and peppered and herbed as you want. Then sautéed skin side down for 15 minutes and in a hot oven for another 30 minutes, all with a weight (another cast iron skillet or a brick). I topped the bird with some lemon juice and odd bits of lemon before I added the weight. It was good, although it might have used a few more minutes in the oven. With some polenta and a bit of broccoli. (Most of the broc I managed to drop in the sink on top of the not-yet-cleaned raw-chicken cutting board . Sigh.) Some little bits of cheese for afters.

Yogurt on overnight.

Progress on goals
This week: #1 COOKBOOKS: no, #2 BREAD: no, #3 SOUP: yes, #4 MIDDAY: no, #5 VEG/FISH: 3
This month: #6 PASTA: yes for November, no for December

Thursday, November 22, 2012

Thanksgiving 2012


Marinated Brussels Sprouts

Arrosto di tacchino con pancetta ed erbe aromatiche
(Shane's Roasted Rolled Turkey Breast with Pancetta and Herbs)
Roasted Sweet Potatoes with Thyme
Haricots Verts in Walnut Oil
Cranberry-Port Relish
Gravy
Buttermilk Bread Rolls

Fleurie 2010

Pumpkin Cake

Not much energy for Thanksgiving this year, since we're both recovering from cold/flus. We were almost prepared to skip it, but then I was intrigued by the recipe for a turkey roulade that came across on EAT-L, so I built a small, easy menu around that.

The starter and the ender were the same as last year. I only discovered this when I went to write this post—I was just looking for something good and easy.

Tuesday I made the cranberry relish, since that only gets better sitting in the fridge. This felt like an official start.

Yesterday I got the sprouts on to marinate; all that was needed for them today was to was to clean some arugula and plate it all. I put four turkey breast halves on to brine and took the bucket up to Barbara's extra fridge. (How nice to have an extra fridge. But even better might be having a friend with space in her extra fridge.) Made the cake in the evening.

The cake got iced early today. Then we did our shopping (which didn't happen yesterday because we were waiting for a DHL delivery that should have come last week Thursday) and picked up the turkey. Started the real work by making the herb stuffing for the roulades, then assembling one roulade from two breast halves. It appeared that I didn't have enough of the herb mixture to adequately stuff two rolls, so I froze two of the brined breasts. Peeled and sliced sweet potatoes to roast, then topped the green beans. The bread machine mixed the dough and I made my usual cloverleaf rolls. The gravy was just the juice from the roasting turkey topped up with a glug of Marsala, then thickened with a bit of potato starch.


The turkey was a bit of fun to assemble, although it's definitely a hands-on preparation. I started with two boned turkey breast halves, about 3 kilo's worth. These were opened out (the "filet" on one side and a flap cut from the thick part on the other) and flattened to make one big piece (sort of). The surface was coated with an herb mix of rosemary and sage from the garden, flat parsley (fresh and some frozen because there was none at the shop today), garlic, anchovies, and lemon rind, all bound together with a bit of olive oil. This mixture was topped with slices of pancetta. And all was rolled up,  tied with string, and plopped in a baking dish surrounded by a goodly slog of white wine. Nothing really difficult and the results were delicious.

Here's most of the meal served before someone remember to clear the salad plates.

Tuesday, November 20, 2012

IHCC: Root, Root, Root for Root Veggies!

This week's theme is root veggies, and Madhur Jaffrey's work is full of good things to do with them. It's a busy week so I considered making an old favorite, rather than trying out a new recipe. Let's see, there are the two very good, and frequently made, carrot salads on facing pages in Indian Cooking. There's Indian Mashed Potatoes in Quick & Easy Indian Cooking that I haven't made in a while. There's Potatoes Cooked with Garlic and Sesame Seeds in World of the Easy Vegetarian Cooking. And there are more. But finally I settled on an easy dinner of Easy Chicken Kebabs (Quick & Easy Indian Cooking, p15) and Diced  Potatoes with Spinach (100 Essential Curries, p140).

Aside: Chicken is clearly not a root vegetable, but I will mention that this is a great recipe. It's easy and delicious. I usually skewer the chicken bits and broil them, although they could be served as munchies for a party. I've made this many times, and I have never used the butter or oil for basting. The chicken is moist and tender from the yogurt marinade and we've never missed the fat. Maybe it helps crisp up the outside of the chicken bits, but this has never been a problem for us.

This potato and spinach recipe is somewhat similar to one in Indian Cooking, which I've tried and not especially liked. This recipe looked enough different that I thought I'd give it a try, especially since I had potatoes in the cupboard and spinach in the freezer, both wanting to be used. Jaffrey mentions that fenugreek greens would be preferred for this recipe, but that that's something not available in my neck of the woods. Spinach worked fine, and I suspect any of the strong-tasting greens would be great here.

You start by peeling, chunking, and boiling the potatoes, cutting into 2cm pieces. The recipe says this is equivalent to 1/4 inch, but of course it's not; probably 3/4 inch was meant. My potatoes were not done in the 6 minutes asked; it was more like 10 minutes. While those are cooking, you cook your fresh or frozen spinach, then chop it. Heat a bit of ghee (or vegetable oil) and stir in some black mustard seeds. When they start popping, add some chopped onion and garlic and turn the heat to medium. Stir until the onion begins to brown a bit, then add the chopped spinach. (Actually, the garlic browned well before the garlic, so I think it might be better to add that after the onion starts to soften a bit.) Cook the spinach about 10 minutes; I think this is just getting it very dry. Then stir in the potatoes, some garam masala, cayenne, and salt. I used the maximum amount of cayenne and it was nicely tingly, but not challenging.


Jaffrey's 100 Essential Curries book is a new one around here. I find it a bit odd, since I'm fairly sure there's nothing new here, but repeats of recipes that have appeared in other books. I recognize a fair number of them from books I already have. If anyone recogizes where this potato and spinach recipe comes from, please leave a comment. I haven't found it in a book I already have, but might need a new book based on how much we liked this recipe.

This post is shared with this week's I Heart Cooking Clubs.

Monday, November 19, 2012

This week in the kitchen

Monday/19-Nov-12: Read the latest VPG today, with the big article on favorite French desserts. Number One was chocolate fondant, followed by crêpes.

Even if you didn't look at the calendar, you could tell the holidays are coming. The shops and ads (that usually come on in the Monday post) are full of chocolate, foie gras, pâtés, and other goodies.

Got other stuff done today, but no work on the menu plan. Have to do that in the morning. Haven't figure out what to do for IHCC; could be an easy repeat of an old favorite, but it would be nice to do something new. And soon.

Dinner was Roast Cauliflower Pasta (MC), except with broccoli since all the cauliflower got used up yesterday. Then a salad. Then the rest of the little Ricotta Pound Cake.

Tuesday/20-Nov-12: Started with a mini Thanksgiving by making Cranberry-Port Relish (MC), easy peasy, using frozen cranberries left from last Thanksgiving. Better use up the rest pretty quick, I guess.

It was an easy dinner with half recipes of delicious Easy Chicken Kebabs (Q&E, p15) and Diced  Potatoes with Spinach (100Curries, p140) for IHCC. A yummy dinner. No dessert needed.

Yogurt on overnight.

Wednesday/21-Nov-12: Busy-ish with our mini-Thanksgiving today. Got some Brussels sprouts on to marinate. Put four turkey breast halves on to brine and left the bucket in Barbara's extra fridge. Baked a pumpkin cake, to be frosted in the morning light.

Neither of us especially hungry tonight, so we had a salad and that was it.

Thursday/22-Nov-12: Yes, Thanksgiving dinner. I haven't been feeling much like it, but it happened. And it was good. Give it a look here.

Friday/23-Nov-12, Saturday/24-Nov-12, Sunday/25-Nov-12: Off to Bordeaux for a long weekend, with a visit to the Dutch consulate to renew our passports on Monday. Nothing happened in the kitchen, except for the cats at play.

Progress on goals
This week: #1 COOKBOOKS: no, #2 BREAD: no, #3 SOUP: no, #4 MIDDAY: yes , #5 VEG/FISH: 2
This month: #6 PASTA: yes

Monday, November 12, 2012

IHCC: Comforting Curries

Comforting curries, indeed! At least one of Madhur Jaffrey's curries is on the Comfort Food list around here. But for tonight's dinner, I opted for a curry that's had a stickie on it for a long time but has remained unmade—Mushroom Curry (Quick & Easy Indian Cooking, p79*). Since I've made a lot of use of this book over the years, It's hard to know why this particular recipe has never gotten made, but this certainly won't be the last time it's served. Like most of the recipes from this book, it's a way of getting a tasty meal on the table in pretty short time. Once everything is prepped it takes less than ten minutes to finish off the dish.

You begin by buzzing up a paste of ginger, onion, garlic, and water in your blender. Chunk up the 'shrooms, gather the other ingredients (yogurt, tomato paste, ground coriander, salt, and cayenne), and you're ready to go. 

Like many of Jaffrey recipes, this one calls for what I think was too much way too much oil. Cutting it by half worked fine. You need just enough oil to coat the bottom of the skillet. 

First you sauté the mushrooms for a couple of minutes until they no longer look raw, then put them aside. (I put them back on the plate where I'd piled the cut mushroom.) Wipe out the skillet, add a bit more oil, then fry up the ginger-onion-garlic paste. When that starts to look a bit brownish, stir in a third of the yogurt, fry for 30 seconds; repeat twice to use up the yogurt. Then stir in the tomato paste and fry briefly. Add the coriander, stir, and add water, the reserved mushrooms, salt, and cayenne. (I found the recommended amount of water to be slightly too much. Next time I'd start with about a third less and add enough to make it nicely goopy. 

For a simple meal, I served this over rice, with Gujerati Carrot Salad (Indian Cooking, p170) on the side.


To liven things up, we broke into my second pickle attempt one day early. That's Shoba Ramji's Alimucha Oorga, Lime Pickle (Flavours of India, p211) on the side. It sits on the shelf for a week before using, then into the fridge after two weeks. I made a half recipe of this. It's a vast improvement over my previous pickle attempt. It's maybe not as good as a commercial pickle, but I'll certainly make this again if we run out. The only problem I had was the somewhat unclear instruction to cut the limes into 2-cm pieces. I made 2-cm thick slices, but I think what is really needed is for the limes to be very coarsely chopped. In the end, I did a little remedial chopping up after it had cooked. Good stuff, this one.


This post is shared with this week's I Heart Cooking Clubs.

*This recipe can also be found in 100 Essential Curries, p136. This little book seems to be a collection of recipes from other Jaffrey books, but no reference is given to the sources. I recognize many of them from my other books.

Sunday, November 11, 2012

This week in the kitchen

Monday/12-Nov-12: Out of head, Authentic French Bread in the ABN in time for lunch.

What did we eat (lots of) yesterday? Duck. What was on the plan for today? Duck. Major menu plan overhaul required. So tonight we skipped ahead to this week's IHCC challenge, with a half dose of Mushroom Curry (Q&E, p79), which was pretty good. Served with the lime pickle I made last week; much better than the green chili one. Served the curry over rice, with some Gujerati Carrot Salad (MJ1, p170) on the side. Double chocolate mini Magnums for after. Not very Indian, but what the heck.

Tuesday/13-Nov-12: Yogurt on overday.

Dinner was a half recipe of Mrs. Reardy's Shrimp and Artichoke Casserole (Essential, p395; cookbooker), made in individual casseroles. (Mrs. Reardy was Adlai Stevenson's cook. Supposedly this dish was served for lunch to President Kennedy and UN Secretary General U Thant.) Very late 50s/early 60s-ish. But good. Then a salad. Then some hazelnut cake and vanilla ice cream.

Wednesday/14-Nov-12: Forgot to defrost for dinner, so improvised. Quickly defrosted and grilled some lamb-pork sausages, a new brand, which turned out to be very salty. Lightly steamed the last bit of a broccoli and some carrot chunks. Meawhile, sautéed garlic and red onion, then our last zucchini (discovered on the weekend) and added the broc and carrot. And some trio rice. Was best when the sausage was sliced up small and all was mixed together.

Thursday/15-Nov-12: Waited all afternoon for DHL, who never showed up, but then sent an email saying the customer wasn't home. Grrr...

Ate dinner out tonight for Ed's birthday. Further, no action in the kitchen.

Friday/16-Nov-12: Finally got our shopping done today. Went to our local butcher to order turkey for Thanksgiving.

Dinner was a scaled-back version of Grilled (Broiled) Salmon Steaks with Minty Yogurt Sauce (MJFamily, p21). Pretty good, although there was way too much sauce and I had cut it back more than needed already. Will make a good salad dressing perhaps. I didn't have much usable mint in the fridge and there was none in the shop today. At the table I was thinking the sauce didn't have a very strong mint taste at all. When I started clearing the table, I discovered I hadn't added the mint. Oops. It's in the leftover bit. Served with Roasted Brussels Sprouts (MC) and trio rice.

Yogurt on overnight.

Saturday/17-Nov-12: Forgot that I needed to put beans on to soak last night (I really need to find some way of indicating in my menu plan spreadsheet when I need to do a night-before activity), so did a quick-soak thing today. Recipe called for chickpeas or white beans. While rummaging around some chickpeas, I came across the little white beans that Jody sent me a while ago.

Those beans were cooking away and not getting soft very fast. Meanwhile, I made some jalapeño-cream cheese rollups. After we'd eaten those we decided that was enough for dinner—protein, veg matter, and starch, what more could you want? Ok, a double chocolate mini-Magnum. That was dinner. So the beans will wait till tomorrow. And tomorrow's dinner?

Sunday/18-Nov-12: Well, those bean simmered away all day and finally got done enough to eat, although I was starting to worry. So, dinner was Couscous with Beans and Cauliflower (Essential, p287). Made a whole recipe and froze half (or more). Tasty stuff, kind of a soupy, stewy thing, served over couscous. Nicely hot with harissa.

In the morning, I made about a two-thirds recipe of Ricotta Pound Cake (MC, web), two-thirds because that's the size of a bakje of ricotta. Oh my, more-ish, this cake.

Progress on goals
This week: #1 COOKBOOKS: yes, #2 BREAD: yes, #3 SOUP: yes, #4 MIDDAY: no, #5 VEG/FISH: 5
This month: #6 PASTA: yes

Tuesday, November 6, 2012

IHCC: Relishes, Chutneys and Pickles

Now, Indian pickles are something that took me a bit of getting used to. When I first tried them in restaurants, I thought they tasted like shoe polish. Yuck! But then I learned to eat them in tiny bits. My husband likes to chop up whatever pickle is on offer and mix it into his food. I tend to put a spoonful on the side and take a tiny bit with each bite. Pickles are usually salty, but they add a zing of special flavor.

At the beginning of the year, we visited the Indian/Pakistani food shop on our old turf in Amstelveen and impulse-bought a jar of green chili pickle. My oh my, did that turn into a favorite! But, just before the Madhur Jaffrey challenge started, the hall-full jar, along with a jar of Dijon mustard, took a leap from the refrigerator door and smashed to the floor. The mustard can be easily replaced, but not the wonderful pickle.

Well, I thought, this would be a very good opportunity to make my own pickle, something I've never tried before. When I searched all my Indian cookbooks, I found remarkably few pickle recipes at all. But, there in World-of-the_East Vegetarian Cooking was Pickled Green Chilies (WofE, p367), sounding like just what I wanted. This went directly onto my make-me-soon list. I asked a friend visiting from the Netherlands to bring me the 1/4 pound of green chilies I'd need to make a half recipe. Knowing that the recipe calls for the jar of ripening pickle to sit in the sun, and sun is very limited at this time of year while we're racing toward the winder solstice in the midst of an unseasonal grey, rainy spell, I decided to get this going as soon as possible. With the "Relishes, Chutneys and Pickles" theme coming up, and a sunny day in the forecast, I started on my pickle.

A (half) recipe calls for 1/4 pound, or about 1 well-packed cup) of fresh hot green chilies. As I weighed out my chilies, they largely filled a 2-cup measure, not packed, but more than I would have expected. (The unused chilies got added to the stash in the freezer.)


The chilies are sliced, then mixed with ground black mustard seeds, salt, cayenne, and minced ginger.


This was mixed with mustard oil that had been brought to the smoking point then cooled, jarred, and set in the sun. (As the mustard oil neared the smoke point, the color changed from very yellow to almost clear. This feature wasn't mentioned in the recipe, but is probably a good way to know that it's time to pay some good attention to what's happening.)


After a day in the sun, it's time add some lemon juice and shake it up. The pickle spends more time (seven days in winter) in a warm sunny spot, which was just a bit difficult because it's mostly been cool and grey of late.

Finally it was time to try my pickle. And the consensus was ... not a success. It is very hot and tastes strongly of mustard. But otherwise, there's not much subtle going on. I might add more lemon juice and consider stirring in some more spices, but I don't hold out much hope for this one. Disappointing, since this is my first real failure with a Madhur Jaffrey recipe, and she's been a favorite author for years.


(In the background there, is Spicy Cucumber Wedges (Indian Cooking, p172), a quick and easy sort of salad that I make fairly often when a meal needs a bit of fresh crunch.)

Meanwhile, having in mind that pickle week was next week, I found another pickle recipe to try. So, I was a bit non-plussed to find that this week is pickle week. But there's now a jar of Lime Pickle (Flavours of India, p211) waiting patiently on the shelf to be tried next week.

This post is shared with this week's I Heart Cooking Clubs.

Monday, November 5, 2012

This week in the kitchen

Monday/5-Nov-12: Geen zin in het koken vandag, i.e., I didn't feel like cooking. Dinner was Omelette Soufflée aux Courgettes (VPG), which was good enough, but nothing special. Served with Haricots Verts in Walnut Oil (Lunch, p216, MC, now HandyBook). Very good, as always. We didn't eat all of them, so they will appear elsewhere in the next days. Then a big salad, including some of the roasted cauliflower.

Tuesday/6-Nov-12: Started up Lime Pickle (Shoba Ramji's Alimucha Oorga) (MJFlavours, p211) today. Licking the spoon leads me to believe this is better than the green chili pickle.

Dinner was Cheesy Broccoli Quinoa (web). This is meant as four side servings, but I thought it would do perfectly well as a main. And it did. Tasty, but a bit plain. Then an Easy Berry Cobbler (MC, HandyBook) with frozen blueberries. Served with vanilla ice cream. Yum. Blueberries aren't very pretty, but sure taste good.

Wednesday/7-Nov-12: Did the shopping today after my ophthalmologist appointment, while Ed took advantage of our little sunny spell to work on the new woodshed. Not much impulse buying.

Bought some salmon for Baked Fish with Kumquats and Ginger (Uncommon, p273), using the kumquats I found shopping with BIll. Love this easy recipe, one of the few I've made from this book, but this one repeatedly. Some trio rice and some steamed broccoli. Then we finished off the blueberry cobbler with some vanilla ice cream.

Thursday/8-Nov-12: The latest issue of Vie Practique Gourmand (which is now, I see, calling itself just Gourmand) has an article with 30 best recipes for hamburgers, many of which can't be picked up to be eaten. Quite a few use what look like soft American-style hamburger buns, which I've never seen in the shops. There are burgers that are French (including foie gras), British (cod instead of hamburger), island (shrimp and pineapple), provençale (eggplant, fennel, olives), Greek (vegetarian, in pitas with feta and dried tomatoes), Indian (chicken and Madras curry powder), Thai (lamb, lemongrass, and tomato sauce), etc. The American version is a double cheeseburger with bacon, including what looks whole lot like Kraft American cheese; the ingredients just say slices of cheese, without even suggesting what kind of cheese to use. The "country burger" (in English, just like that) has a sunny-side-up egg on it. The oddest must be the tomato burger, where the bun is replaced by a large tomato, sliced in half at the equator, with a fat hamburger patty and more of the unspecified cheese slices.

There was Creamy Fettuccine with Brussels Sprouts & Mushrooms (web) for dinner. Used my mushroom-flavored chantarelle-shaped pasta instead of fettuccine. Nothing special. Roasted Brussels sprouts work, sautéed don't. Then a salad. Then small slices of store-bought hazelnut cake with a dab of vanilla ice cream.

Yogurt on overnight, with a new starter, since the last batch had some green bits in it, probably parsley bits that didn't get rinsed from the whisk. Or something.

Friday/9-Nov-12: Dinner was a half dose of Rabbit in Mustard Sauce (Essential, p466; cookbooker), quite good. Served with a whole dose of Spaetzle (MW@Home, p203) which was really too much, but was nice anyhow. Then a salad. No room for dessert.

Saturday/10-Nov-12: It was a half dose of Leek & Porcini Pappardelle (JamieMag) for dinner, and, yes, with fresh pasta, tagliatelle instead of pappardelle. Then a salad. No dessert. Especially since I ate a package of corn chips while I was making pasta.

Sunday/11-Nov-12: Remembrance Day or Veterans' Day, we went to the memorial service at our commune, then to a remembrance day lunch at our local ferme-auberge. Not even thinking of looking at food this evening.

Progress on goals
This week: #1 COOKBOOKS: yes, #2 BREAD: no, #3 SOUP: no, #4 MIDDAY: yes, #5 VEG/FISH: 5
This month: #6 PASTA: yes

Thursday, November 1, 2012

IHCC: Indian Tea Party!

And Indian tea party—what fun! Jaffrey's books are full of ideas. Some even have tea party menus provided. I was really looking forward to this week's cooking until ... I came down with a cold. No energy and not too much interest in cooking. I paged dejectedly through my stack of Jaffrey books looking for some low-effort inspiration till I came across Salabat (Ginger Tea) (World-of-the-East Vegetarian Cooking, p342). Just thing thing!

Salabat is a tea served throughout most of Asia. Jaffrey writes:
My own grandmother served it to us in India when we had colds, saying that it would make us fell all better. It did.
This sounded exactly like what we needed around here. So off I went to the kitchen to make a pot of ginger tea. Two 1-inch cubes of fresh ginger, peeled and coarsely chopped, are cooked with 4 cups of water and honey. First, it's simmered, covered, for 25 minutes. Then it's boiled, uncovered, for another 15 minutes. Strain and serve. This recipe calls for 3 heaping tablespoons of honey (does honey "heap"?), which seemed way to much to me, so I used only 2. This was still very sweet, but was balanced by the sharp ginger taste.


Do I feel better? Maybe. I might try again when I've replenished my stash of ginger.

More or less the same recipe can be found in Jaffrey's Far Eastern Cookery (p258), calling for 3 cubes of ginger with 1 liter of water (more or less 4 cups) and only 4-5 teaspoons of honey.

 This post is shared with this week's I Heart Cooking Clubs.