I haven't planted ginger root in the herb garden this year.
I meant to do it, and forgot, until just this minute.
Do you remember that my friend Julia of Grow. Cook. Eat. taught me last summer that you can plant a piece of ginger root, and it will send out new shoots and roots, and pretty soon you have your own little ginger farm?
I'm off to the market tomorrow for the freshest piece of ginger I can find. You, too?
What is ginger root?
The underground rhizome of the ginger plant, Zingiber officinale.
How/where to store:
Store unpeeled ginger in the refrigerator, wrapped in paper towels and plastic, or in a brown paper bag, for two or three weeks, or in the freezer for up to six months.
More facts about ginger, and ingredient photos, in The Perfect Pantry:
Ginger root (Recipe: spicy Thai chicken curry)
Adapted from Food for My Family, as the recipe appeared in Blog Aid: Recipes for Haiti, a fundraiser for Haiti earthquake relief. I stuck with the basic flavor profile, but used the glaze as a marinade and made it sugar-free. Using very large (16-20 count) shrimp, I figured on three per person, which means this recipe would serve 10.
1 cup pomegranate juice
2/3 cup orange juice
2 cloves garlic, minced
4 tsp minced fresh ginger root
1 tsp coarse sea salt
1 tsp fresh black pepper
2 packets sugar substitute (or 1 Tbsp brown sugar)
2 lbs raw shrimp, peeled and deveined (16-20 count)
Pomegranate seeds, for garnish
Combine first seven ingredients in a blender, and process until well combined and smooth. Place shrimp into a ziploc bag or high-sided baking dish, and pour the juice mixture over the shrimp. Stir well to make sure all of the shrimp are coated, and marinate in the refrigerator for 45 minutes.
You can cook these on a grill (that's what I did), grill pan on the stove top, or under the broiler. Whichever method you choose, heat your cooking surface. If you're using a grill, spray a grill pan with nonstick cooking spray and heat the pan on the grill. When the grill is hot, drain off the marinade (and discard), and cook the shrimp for approximately 3 minutes, turning once, until they are pink and curled but not overcooked. Remove from heat and serve hot or warm, garnished with pomegranate seeds.
Other recipes that use ginger root:
Lemon ginger muffins, from Simply Recipes
Candied ginger, from David Lebovitz
Homemade ginger ale, from The Amateur Gourmet
Ginger and pumpkin jam, from Nami-Nami
Ginger and scallion crab, from Rasa Malaysia
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