Archive for the ‘Condiments’ Category

Kitchen Tip: Preserve Fresh Ginger Practically Forever

Do you use fresh ginger in your cooking? There’s nothing like its pungent flavor to perk up a stir-fry and candied ginger makes a sweet and tangy addition to quick breads and cookies. Dried ground ginger is a poor substitute; it just doesn’t have the same flavor.

How to preserve fresh gingerTo keep ginger fresh, and also make a yummy condiment, I keep it in a glass jar filled with dry sherry in the fridge. The alcohol in the sherry prevents any microbes from contaminating the ginger. I use a Microplane grater to put minced ginger in a stir-fry sauce or to garnish fried rice, and as you use the ginger, small pieces of it end up in the sherry. That flavors the sherry with yummy ginger, so you can use that in a recipe as well.

Just make sure to top off the sherry as you use it, so the ginger stays submerged. It will last practically forever.

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Grilled Steak with Chimichurri Sauce

I am a vinegar fiend. I just checked my cupboard and I have 11 different kinds of vinegar. So when I came across this recipe for chimichurri sauce in Cooks’ Illustrated magazine a few years ago, I really wanted to try it. It’s kind of like a kicked-up version of Italian dressing with a larger proportion of vinegar and uses red-wine vinegar – my favorite.

Chimichurri sauce is a condiment from Argentina generally used as a steak sauce, but it can be used on all kinds of grilled meats. There are variations that include cilantro or oregano, but I found I didn’t like those flavors as well, so I just use parsley. I also am not fond of the bite of fresh onion and garlic, so I reduced the amount of garlic and soaked it and the onion in the vinegar to remove some of their pungency.

Even though summer is unofficially over, there are lots of good grilling days ahead, so try this with your next cookout.

Chimichurri Sauce for Grilled Steak
Adapted from Cooks Illustrated

1 cup parsley leaves (reserve stems for another use)
1/2 cup extra-virgin olive oil
1/4 cup finely minced red onion
1/4 cup red-wine vinegar
3 medium cloves garlic, peeled and sliced
2 tbsp. water
1 tsp. salt
1/4 tsp. red pepper flakes

Add red onion and garlic to red-wine vinegar and let sit for 10 minutes. Place all ingredients in a food processor or blender and process until fairly smooth. Taste and add salt, if needed. Will keep refrigerated for one week.

Steak with chimichurri sauce

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