Category Archives: Ginger

The Simple Pleasures of Homemade Pickled Ginger and Gingery Ground Beef with Peas Over Rice

Easy-peasy soboro donburi -- with homemade pickled ginger and fresh summer tomatoes.
Easy-peasy soboro donburi — with homemade pickled ginger and fresh summer tomatoes.

Anyone who knows me knows I am an absolute, unabashed, crazed ginger fiend. I’m the one sitting at the sushi bar, who’s always nagging the chef for seconds — even thirds — of pickled ginger. Yup, I am that person.

Yet surprisingly, I’d never made my own pickled ginger.

And what a fool I’ve been, now that I know how embarrassingly easy and fast it is to make at home.

My impetus for making my own pickled ginger came about when I saw that it was a garnish for a dish of “Gingery Ground Beef with Peas Over Rice” that I intended to make.

When I scanned the ingredients list of various jarred pickled gingers sold online, I was aghast. Quite a few of them contained the artificial sweetener, aspartame. Why? Oh, why?! That was such an immediate turnoff, that I decided to make my own instead.

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Good Things Come In — Farm Box

Some of the impeccable produce from small farms in this past Saturday's Farm Box.
Some of the impeccable produce from small farms in this past Saturday’s Farm Box.

Andreas Winsberg is used to growing things. The son of a farmer — David Winsberg of East Palo Alto’s Happy Quail Farms that started the craze for pimientos de Padron in California — he’s been helping his dad plant those prized Spanish peppers and sell them at the San Francisco Ferry Building farmers market since he can remember.

Now, it’s this 25-year-old’s turn to germinate something special of his own.

In late-March, just as the COVID-19 pandemic hit full bore in the Bay Area and shelter-in-place restrictions took hold, he created Farm Box, a weekly curated farmers market box that customers can get delivered to their door or pick up at the Ferry Plaza farmers market on Saturdays or the Menlo Park farmers market on Sundays.

Farm Box was developed by 409 + Co, a design agency that Andreas founded with fellow 20-something alums of Pennsylvania’s Haverford College, Stephen Davis and Jessie Lamworth.

They didn’t set out to do this. But realizing just how complicated buying groceries and food was about to become for people, they rose to the challenge to build out a new web-delivery business to help small-scale, local farmers, whose goods are so perishable, reach more customers.

Contactless delivery to my porch.
Contactless delivery to my porch.
The reveal of what's inside.
The reveal of what’s inside.

“Seeing what my dad was going through, and fearing that the farmers market might shut down, was the impetus,’’ Andreas says. “We’re not in it to get rich, but to help farmers and others who need the boost now.’’

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Autumn Was Made For Gingered Apple Pork Chops

Easy cooking, easy clean-up in one pan.
Easy cooking, easy clean-up in one pan.

Pork, apples and grapes are an unbeatable trio especially at this time of year.

Best yet, “Gingered Apple Pork Chops” can be prepared in just one skillet. It’s practically fast enough for a weeknight meal and impressive enough looking for company, too.

It’s from the new cookbook, “Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods” (Clarkson Potter), of which I received a review copy.

The book is by Colorado recipe developer Tieghan Gerard, creator of the blog, Half Baked Harvest.

Included are more than 125 recipes, most of which take 30 minutes or less to make. As the title implies, these are dishes that make use of organized prepping, streamlined techniques, a well-stocked pantry, and helpful gadgets at times.

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Theo Chocolate’s Big Daddy Is Big Yum

Theo Chocolate's take on S'Mores.
Theo Chocolate’s take on S’Mores.

I admit this Food Gal is more of a B&B Gal or Resort Gal than a Camping Gal.

I’ve been camping once, and while it was a blast, I readily acknowledge I am not one for roughing it regularly. What can I say?

Thankfully, one of the best things about camping, well, doesn’t really require sleeping outdoors in a tiny tent. And that is S’Mores.

Theo Chocolate’s version may not be melty from a campfire, but it is every bit as blissful to eat.

The Seattle bean-to-bar chocolate company, the first organic and fair-trade chocolate factory in North America, has created the Big Daddy ($9.99), a three-piece collection of S’More confections that I recently had a chance to sample, along with some of its other new products.

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The Alluring Nari

Cornish game hen curry with the best roti you’ll ever have — at the new Nari in San Francisco.

The newest restaurant sensation in San Francisco to open its doors just last week is named for the Thai word for “woman.”

It’s an apt moniker because it was opened by a woman as formidable as they get.

The captivating Nari, which opened in the Hotel Kabuki in Japantown, is the latest endeavor by Pim Techamuanvivit, who holds two Michelin stars, one each at Kin Khao in San Francisco’s Parc 55 hotel, and Nahm in Bangkok. Additionally, she operates Kamin, a fast-casual cafe in the International Terminal at San Francisco International Airport.

Born and raised in Bangkok, Techamuanvivit worked in tech in the Bay Area, before becoming one of the earliest breakout blogging stars with her site Chez Pim. Along the way, she wrote a cookbook, then became an artisan jam maker before reinventing herself again as a chef-restaurateur.

In every case, she’s done so with aplomb.

Restaurateur Pim Techamuanvivit in the dining room of her newest restaurant, Nari.
Restaurateur Pim Techamuanvivit in the dining room of her newest restaurant, Nari.

So it comes as no surprise that a day before the official opening at a “friends and family” preview dinner, to which I was invited as a guest, her newest restaurant was already hitting it out of the park.

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