A healthier take on your favorite Japanese restaurant salad dressing.
My friends and relatives have been known to ask for extra dressing on their salads at Japanese restaurants. That’s how much they love its creamy, nutty taste.
Of course, drowning your greens in dressing, and probably one made with a generous amount of Kewpie mayo, may not be the most heart-healthy action.
That’s why they’re sure to be as glad as I am to find this alternative recipe that has all the delightful flavor they’re accustomed to, but makes use of canola oil and carrots to create its sweet creaminess.
“Ginger Carrot Fixer” is from “Secret Sauces” (Kyle), of which I received a review copy. The book, which contains 65 recipes, is by Vanessa Seder, a recipe developer and tester for cookbooks, and magazines including Martha Stewart Living, Ladies’ Home Journal, and Cooking Light.
She understands how a great sauce can transform even the most basic of ingredients — be it “Avocado Green Goddess,” “Fig and Balsamic Agrodolce,” “Waikiki Teriyake,” “Secret Ingredient Caramel” and many more. Seder also provides recommendations on what to use each sauce for.
Unfiltered and with a nice burn down the throat.
When it comes to food, I am not a fan of blow-your-brains-out spiciness.
But when it comes to ginger beer, well, that’s another story.
When I was invited to try a sample of Brooklyn Crafted Extra Spicy Ginger Beer, that’s exactly what my response was.
The spicier the better, when it comes to my beloved ginger.
A crunchy slaw with loads of flavor to make in a flash.
This slaw may be featherweight, but it’s a heavyweight in flavor.
With a flurry of napa cabbage, sesame seeds, almonds and green onions, it’s a little like Chinese chicken salad. But not.
The secret is freshly grated ginger that really gives a ka-pow of bright, sharp throaty warm heat. Since I’m an avowed ginger addict, I even added a little more ginger, well, because why not, right?
“Featherweight Slaw” is from “Food52 Mighty Salads” (Ten Speed Press) by the editors of Food52.
The book, of which I received a review copy, features 60 recipes for an array of salads perfect for dinner or lunch. There is everything from leafy salads such as “Chard Salad with Garlic Breadcrumbs & Parmesan” and grain salads such as “Brown Butter Brussels Sprouts & Crispy Quinoa” to pasta salads such as “Half-Blistered Tomato Pasta Salad” and meat salads such as “Thai Pork Salad with Crisped Rice.”
The newest libation from Dan Gordon.
What beverage tastes like an apple cake loaded with crystallized ginger?
The new WildMule by Dan Gordon of Gordon-Biersch beer fame.
A year and a half ago, the San Jose-based master brewmeister debuted his Wildcide hard apple cider, a hard cider made of just yeast, and the just-pressed juice from Oregon-grown Fuji, Granny Smith, Golden Delicious and Red Delicious apples.
Now, he’s brought out a riff on that: WildMule, which takes his Wildcide and blends it with pure cane sugar syrup, lime juice, and Peruvian ginger juice. It’s his take on a Moscow Mule.
Genmai Cha from Adagio Teas.
Born in Moscow, Michael Cramer (he Anglicized his original surname of Kreymerman after immigrating to the United States) grew up with tea as a staple.
So it may not be surprising that the former investment banker decided to establish a tea company in New Jersey in 1999 with his brother and mother.
What is remarkable is that Adagio Teas was profitable in its first year.
But when you taste the teas, you can see why.
There is a real vitality and vibrancy to them, as I found out when I was sent samples to try recently.