Thanks to reader Pam Goffinet of Rising Sun, Md., our elusive ginger problem may be solved.
Several weeks ago we wrote about how bottled minced ginger is a mainstay of our Desperation Pantry. This miracle ingredient means you can get the exotic flavor of fresh ginger without the hassle of peeling and grating a tough piece of root for just a teaspoon.Bottled minced ginger is usually found in the supermarket produce section, but unfortunately not all stores stock it. Our readers have asked us what would make a good substitute for our fresh ginger-root substitute.
In our last column, we confessed that we were stumped. And that's when Pam Goffinet came to our rescue.
Pam suggested peeling and grating a big batch of ginger all at once and freezing it in zip-top bags. Once frozen, the finely grated ginger is hard enough to be broken into usable quantities and defrosted quickly.
Since grating fresh ginger on a hand-held grater can be hazardous to fingertips, we found it's worth the trouble to pull out the food processor to grate a big batch.
Here's how: Peel the fresh ginger and cut it into roughly 1/4-inch slices. Drop the pieces two or three at a time through the feed tube of the food processor onto the moving steel blade. (This trick keeps the ginger pieces from sticking to the blade, requiring you to stop and pry them loose.)
Process until the ginger is finely minced, and continue in this manner until you've processed the desired amount. Put the ginger into the zip-top bag and press to spread until the ginger is in a thin layer, about 1/8-inch thick. Freeze until ready to use, up to three months.
While Pam's method is not as easy as scooping ginger out of a jar, it's a welcome ginger substitute. We're glad for an alternate route to that exotic goodness we crave from fresh ginger when we're in a desperate state of mind.
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a food columnist for The Raleigh News and Observer, also has two children. They have been living the desperate life for the past seven years. Their new cookbook, "Desperation Dinners!" is now available from Workman Publishing.
ASIAN COLESLAW WITH GINGER DRESSING
For the ginger dressing:
3 tablespoons peanut oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon dark sesame oil
2 teaspoons minced ginger (fresh, bottled or frozen)
For the coleslaw:
1 large yellow bell pepper (for 1 1/2 cups chopped)
1 medium Kirby cucumber (for 3/4 cup chopped)
2 ripe Roma tomatoes
1 package (8 ounces) coleslaw mix
1. In a small jar that has a lid combine the peanut oil, soy sauce, vinegar, sesame oil and ginger. Cover and shake until well-combined. Makes 1/3 cup.
2. Rinse and seed the bell pepper and cut it into strips about 1/4 inches wide. Cut the strips in half, and add them to the bowl.
3. Cut the ends off the cucumber, but do not peel it. Cut the cucumber in half. Using a small spoon, scrape the seeds out of each half. Coarsely chop the cucumber and add it to the bowl.
4. Cut the tomatoes in half and scrape out the seeds. Cut each half into strips 1/4 inch wide. Add them to the bowl. Add the coleslaw mix and toss well to combine. Toss with dressing and serve at once. Serves 6.
Approximate Values Per Teaspoon of Dressing: 26 calories (97 percent from fat), 3 g fat (.5 g saturated), 0 mg cholesterol, 0 g protein, 0 g carbohydrates, 0 g dietary fiber, 38 mg sodium.
Approximate Values Per Serving of Coleslaw with Dressing: 97 calories (69 percent from fat), 8 g fat (1 g saturated), 0 mg cholesterol, 1 g protein, 6 g carbohydrates, 1 g dietary fiber, 113 mg sodium.
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