Tag Archives | ginger.

Daily Fights

Homemade Ginger Ale

I have always been a feminist and a geek.  I was born that way. I once went on a strike because my Italian high school offered computer science only to boys. I also had a mad-unreturned crush on one of those boys. Since then, I have managed to keep up with technology and marry my adorable and smartypants husband, produce two constantly hungry children and keep up with my career.  As a by-product my daily fights have exponentially multiplied.

I wake up at 5:45 am everyday to cook a healthy breakfast and make “delicious” lunch boxes for the kids, even if I am 98% positive they would prefer a bowl of Captain Crunch and chicken fingers for lunch. I drive – perennially late – husband to the train station while simultaneously checking my social accounts and making sure I’m trending, an almost impossible task since Potus and his circus have taken over Twitter.

I sign up for my Soul Cycle class, by the time I hit reserve I already know I will never make it on time, I lose my $35. Oh, yeah, fuck it….Barreclass is where it is at anyway.

I sit down at my computer to write and work, it takes me 20 minutes to close Roblox Studio, my son gaming account, another 45 minutes goes by because I get stuck on a phone call with one of the soccer age coordinators, followed by another phone call by the school math specialist. She calls to kindly explain what common core scores my kids are supposed to get, in order to be accepted in compacted math. I DON’T know what compacted math is but I fake it. I check again to see if I’m trending on twitter or on refinery29.  Not yet.  #ParisFashionWeek is what’s happening. No luck with that one.

I move on and I concentrate on the recipes for my clients. I need to pee. I sit down with-out looking and I realize – EWW – I have landed on what It feels like a sticky liquid mess. Boys will be boys. I clean. I shower. I go back to work and five minutes later I’m hungry.

The emails pile on. I am told I must attend an exceptionally relevant event in downtown NYC at the latest hip bakery to benefit equality also or mainly because all the food influencers will be present. Somehow I finagle my way in.

I bring my two adorable kids as a beard. They spot 47 kind of Pinterest looking like decorated cakes. They go wild and spend $200 on sweets and they also pile up on Ottolenghi’s clones of yellow cumin mini doughnuts. It’s for a good cause I don’t mind. I notice a cute bunny on the counter, I think it’s a prop. I realize I’m mistaken, it’s not a prop — he has his own blog.  I’m told he is getting a book deal.  I spot -FUCK-  the kids feeding the cumin doughnuts to the blogger-author-bunny. God forbid, author-bunny gets a stomach bug.

I chat with a statuesque/thin/fabulous model, she tells me she loves cooking and eating really fatty food and that her blog has a GINORMOUS following. I look at her beautiful manicured hands, I glance at my dry cuticles and grill mark scars on my arm and for a second I want to cry. I don’t.

I make it back home. I realize I have to warm dinner up because the aupair tells me she is feeling tired and that also she is still not comfortable turning the stove on by herself, because the stove is different from the one she grew up with. She has been with us for 6 months.

I sit at the computer with – AH! – false hope I will finish my menus and recipes. I work for a solid 15 minutes before I become aware of the time.

I’m late to pick up my husband at the train station. I tell the aupair to make sure the peas don’t burn. I shove the kids in the back of our one week old car.  It smells good, it’s clean and it’s promising me a long life of service. I get on the road it’s dark as hell. The car on the opposite lane swirls towards me, I manage to move on time but the two driver side mirrors collide and explode. I hit the swear jar one thousand times. Kids think it’s hilarious and start cashing in on the situation. Methuselah blond lady, takes 20 minutes to find insurance papers, yells at me, in my head I think: “go fuck yourself”  but I keep politely smiling.  We finally exchange numbers.  I get to the train station late, husband is agitated and when he sees the exploded mirror he doesn’t respond well.

We get home, the peas are burned. The husband looks down at the carpet and notices mud tracks on the entrance carpet. Silently, with his coat still on, he starts vacuuming with a very loud Dust Buster, the one that, sadly we all know, doesn’t suck anything up, any longer. I make a mental note to hit Costco for a new one.

We have dinner, kids go wild, but they make me laugh. Husband seems to be in a better mood after a good meal. I think about going to a late yoga class – WHO THE FUCK AM I KIDDING – I need to be up till 2 am to finish my work and posting on socials.

I remember to make my daily call to our Senator.

Everyone is now in bed. The house is quiet. I pour a glass of my Home Made Ginger Ale – YUM! – I settle in front of the computer, I check my Instagram one more time , I start working.  #RESIST

 

Homemade Ginger Ale
Print Recipe
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Homemade Ginger Ale
Print Recipe
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Ingredients
  • 1 1/2 cup chopped and peeled ginger
  • 2 cups water
  • 1/2 cup granulated sugar
  • 1 quart chilled seltzer or club soda
  • 3 tablespoons fresh organic lemon juice
  • 10/15 mint leaves
  • 1 small pinch salt
Servings: Drinks
Units:
Instructions
Ginger Syrup
  1. Cook ginger with the water in a small pan. Bring water to a boil, then simmer partially covered, for 45 minutes.
  2. Remove from the heat and let the liquid steep for at least 20 minutes.
  3. Strain mixture through a sieve in to a bowl, pressing the ginger and then discarding.
  4. Return the liquid to a pan and add the sugar and a small pinch of salt.
  5. Heat the syrup over medium heat, stirring until the sugar has dissolved. Chill the syrup in covered jar until ready to use.
Assemble Drinks
  1. Mix the Ginger syrup with the seltzer and lemon juice and the mint leaves. You can start with a 1/4 cup of syrup and 1 1/2 teaspoons of lemon juice per 3/4 cup of seltzer, then adjust to your taste.
Recipe Notes

Ginger syrup will keep, chilled in a refrigerator for one week.

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Homemade Ginger Ale


Homemade Ginger Ale
Print Recipe
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Homemade Ginger Ale
Print Recipe
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Servings
6/8 Drinks
Cook Time Passive Time
50 Minutes 3 Hours including chilling
Ingredients
  • 1 1/2 cup chopped and peeled ginger
  • 2 cups water
  • 1/2 cup granulated sugar
  • 1 quart chilled seltzer or club soda
  • 3 tablespoons fresh organic lemon juice
  • 10/15 mint leaves
  • 1 small pinch salt
Servings: Drinks
Units:
Instructions
Ginger Syrup
  1. Cook ginger with the water in a small pan. Bring water to a boil, then simmer partially covered, for 45 minutes.
  2. Remove from the heat and let the liquid steep for at least 20 minutes.
  3. Strain mixture through a sieve in to a bowl, pressing the ginger and then discarding.
  4. Return the liquid to a pan and add the sugar and a small pinch of salt.
  5. Heat the syrup over medium heat, stirring until the sugar has dissolved. Chill the syrup in covered jar until ready to use.
Assemble Drinks
  1. Mix the Ginger syrup with the seltzer and lemon juice and the mint leaves. You can start with a 1/4 cup of syrup and 1 1/2 teaspoons of lemon juice per 3/4 cup of seltzer, then adjust to your taste.
Recipe Notes

Ginger syrup will keep, chilled in a refrigerator for one week.

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Beef, Prunes, Chickpeas and Ginger Slow-Cooked Pot

The lovely guys and girls at ctbites just published my yummy winter recipe for Beef, Prunes & Chickpeas pot on their beautiful new redesigned blog. Thank you!

Prunes, chickpeas and ginger combine forces in this hearty slow-cooked dinner that’s crammed full of flavor. It’s the perfect dish when a jolt of much-needed energy to sustain our daily actions is needed.

This pot is a darling at my house come winter during Sunday family dinners when warmth and restoration are very much a necessity. Prunes for fiber, chickpeas for nutrient-rich energy, ginger as  antioxidant and a generous amount of sigh-inducingly tender beef.

Let’s put power back in the right hands and the force of sustenance in our family’s bellies.

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 medium celery stalks chopped
  • 2 medium cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 1 tsp ground cinnamon
  • salt and pepper
  • 1 pinch saffron threads
  • 1 pound cubed lean beef lamb, chicken or pork would work well
  • 1 cup canned chickpeas drained dried chickpeas could be used, but must be soaked overnight
  • 1 large 28 oz can crushed tomatoes
  • 4 cups chicken or beef stock
  • 3/4 cup pitted prunes
  • 1/2 cup diced eggplant
  • 1/2 medium lemon, juiced
  • 1/2 cup fresh cilantro leaves, chopped
Servings: people
Units:
Instructions
  1. Heat the olive oil in a large Dutch oven, heavy pot or slow cooker. Add the onions, celery and garlic and cook, stirring, until the onion softens.
  2. Add the ginger, cinnamon and the salt and pepper. Stir and add the saffron threads; cook always stirring, about 2 minutes. Add the beef and cook for 5 minutes until browned.
  3. Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
  4. Add the prunes and eggplants, cover and gently simmer for 1 hour.
  5. Taste for seasoning and add salt and pepper if needed. Add the juice of the lemon and stir. Then add the chopped cilantro leaves and serve.
Recipe Notes

Add some chili flakes or harissa to kick up the heat. Freeze any leftovers. Serve with long grain or brown rice.

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Double Dark Chocolate Pecan and Ginger Cookies

Very grown up cookies, with a double hit of chocolate and a hint of ginger. TrayChic gift for the holidays.

Double Dark Chocolate Pecan and Ginger Cookies
Print Recipe
Servings
5 dozen
Servings
5 dozen
Double Dark Chocolate Pecan and Ginger Cookies
Print Recipe
Servings
5 dozen
Servings
5 dozen
Ingredients
  • 2 cups dark chocolate chopped
  • 1 cup unsalted butter at room temperature 2 sticks
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 and 3/4 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 3/4 cups pecans, chopped
  • 1 tbsp finely chopped fresh ginger
Servings: dozen
Units:
Instructions
  1. Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
  2. Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly. Reserve the remains chopped chocolate to mix in the batter.
  3. Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It's good exercise and then I don't feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
  4. Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
  5. Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
  6. Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
  7. Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes

Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.

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Upside Down Pear and Ginger Cake

peartart-silvia-badlini

Upside Down Pear and Ginger Cake
Print Recipe
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Upside Down Pear and Ginger Cake
Print Recipe
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Servings Prep Time
8/10 people 20 minutes
Cook Time
45/55 minutes
Ingredients
Topping
  • 2/3 stick Butter
  • 3/4 cup soft brown sugar
  • 4 large ripe pears
Ginger Bread Cake
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp fresh grated ginger
  • 1/4 tsp ground nutmeg
  • one pinch ground cloves
  • 2 large eggs beaten
  • 1 cup soft brown sugar
  • 1/2 cup molasses or dark maple syrup
  • 2/3 cup milk
  • 2 tbsp melted butter
Servings: people
Units:
Instructions
  1. Prep one 9 Inches square baking pan. Line with parchment. Heat oven at 350 F
  2. Make the Topping. Melt the butter and sugar together in a small pan over medium heat until bubbling, creamy and medium caramel color. Pour in to the cake pan and spread evenly tilting the pan.
  3. Peel, core and half the pears. I also sometimes don’t core them because they look prettier left whole.
  4. Arrange the pears side down in the pan.
  5. Make the ginger bread. Sift the flour, soda, cinnamon, ginger, nutmeg and cloves together in a bowl. In another bowl, place the beaten eggs, brown sugar, molasses, milk and melted butter.
  6. Combine, gently, the flour mixture with the egg mixture to make a smooth batter. Pour over the pears in the baking pan.
  7. Place the pan over an oven tray and bake for 45 to 55 minute until a skewer comes out clean from the center of the cake.
  8. Transfer to a wire rack to cool for a few minute. Run a knife around the edges.
  9. Carefully cover with a large serving plate and turn around quickly. Quickly serve warm or room temperature
Recipe Notes

 Note: keeps well for a couple of days in an airtight container.

 

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Coconut, Squash and Ginger Soup and Macadamia, Basil Pesto

soup-silvia-baldini-squash-coconut

Coconut, Squash and Ginger Soup
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Coconut, Squash and Ginger Soup
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Ingredients
Soup
  • 1 large butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cups chicken or vegetable stock
  • 2 tsp toasted powder cumin
  • 1 tsp grounded curry
  • 2 tsp grated fresh ginger more for extra kick
  • 14 ounces light coconut milk 1 can
Macadamia Nuts and Basil Pesto
  • 1/2 cup macadamia nuts
  • 2 cups basil leaves
  • 1 tsp lemon juice
  • salt and pepper
  • 1/2 cup extra virgin olive oil
Servings: people
Units:
Instructions
Soup
  1. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
  2. Add the squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 25 minutes.
  3. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
  4. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
  5. To serve, ladle soup into each bowl, then place a small mound macadamia basil pesto in the center.
Macadamia, basil pesto
  1. Toast the macadamia nuts in the oven. Put in a mortar with the basil, salt pepper and lemon juice. Work in to a paste. You can also use small blender. Add the olive oil and mix well.
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Carrot, Honey & Ginger Soup

Carrot, Honey & Ginger Soup
Print Recipe
I love this soup. I used Red Bee currant honey. The smokey notes of cherry, and the undertones of anise, combined with the spiciness of ginger, and the sweetness of carrots, melt together creating a wonderful comforting soup. Good for the soul, and the belly.
Servings Prep Time
4 Servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 Servings 20 minutes
Cook Time
45 minutes
Carrot, Honey & Ginger Soup
Print Recipe
I love this soup. I used Red Bee currant honey. The smokey notes of cherry, and the undertones of anise, combined with the spiciness of ginger, and the sweetness of carrots, melt together creating a wonderful comforting soup. Good for the soul, and the belly.
Servings Prep Time
4 Servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 Servings 20 minutes
Cook Time
45 minutes
Ingredients
  • 2 Tablespoons Butter
  • 1 1/2 Pounds Carrots Chopped
  • 1 Whole Onion Chopped
  • 1 Clove garlic Chopped
  • 1 Piece Peeled Fresh Ginger, 4 inches long Chopped
  • 3 Sticks celery Chopped
  • 4 Cups stock Chicken or vegetable
  • 3 Tablespoons Honey
  • 1 Whole bay leaf
  • 2 Tablespoons fresh parsley or coriander Chopped
Servings: Servings
Units:
Instructions
  1. Melt the butter in to a heavy pot, stir in the carrots, onion, garlic, celery and ginger. Sweat gently over low heat for about 15 to 10 mines. Add a sprinkle of salt.
  2. Add the hot stock, stir in one tablespoon of honey, the bay leaf and season with a pinch of salt and pepper. Simmer for about 10 minutes. It's done when the carrots are very soft. Fish out the bay leaf and discard.
  3. Blend in batches or with an immersion blender. Careful, hot liquids explode and burn! Push the soup through a sieve. Don't by pass this step. It's the difference between a mediocre soup and a silky, smooth velvety one. Plus nobody likes to be stuck with ginger fibers in between their teeth.
  4. Put the soup back on the stove, in a clean pot. Add some stock or water to thin it as needed. Add the double cream and the remaining two tablespoons of honey, squeeze a little lemon and reheat gently. Season to taste.
  5. Serve hot with a sprinkle of parsley or cilantro.
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