Category Archives: Ginger

Craving Chinese Food, Part 1

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Long beans and olives? Yes, it is Chinese.

I could say that it’s the sight of all those Olympic sprinters, synchronized swimmers, and gymnasts competing at full throttle that’s working up my appetite. But really, as I’ve watched the Summer Games, it’s China itself that’s really got me hungry for some delectable Chinese food.

So out came my wok during a break from all that athleticism. I decided to try my hand at these two dishes because they each make use of an ingredient we don’t normally associate with Chinese food. Enjoy one dish today, and the second dish in tomorrow’s FoodGal posting. Make both dishes together and serve with steamed rice for an easy, quick meal. The two dishes especially complement one another because one is a little on the salty side, while the other has a natural, subtle sweetness.

Today’s dish incorporates dry-cured black olives, of all things, which, surprisingly, turn out to be a little-known but traditional Chinese ingredient. “Wok-charred long beans with black olives” was published in the July 2008 issue of Saveur magazine. It’s an adaptation of the recipe from “Around the World in 80 Dinners” (William Morrow). Cheryl Jamison says the olives give the dish a salty pungency akin to Asian shrimp paste. I heartily agree. The beans get a nice smokiness from the high heat of the wok, and the olives, garlic and black vinegar make magic together.

Wok-Charred Long Beans with Black Olives

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Strawberry Shortcakes For Breakfast

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Breakfast of champions

You only live once, so why not indulge? Especially since I’ve made this treat a little more virtuous.

Instead of the usual calorie-laden whipped cream filling, I’ve used thick, non-fat Greek yogurt in its place. Yes, the shortcakes still have some cream and butter in the dough. There’s not much getting around that. But yogurt is packed with active cultures that reportedly aid digestion and boost the immune system. And fresh fruit always does a body good. I’ve added just the tiniest drizzle of honey to mellow the tartness of the Greek yogurt. You also can stir in a tad with the sliced strawberries, if the fruit is not sweet enough.

Lastly, I’ve added a spoonful of diced crystallized ginger in with the strawberries. I could say I’ve added it for medicinal purposes. But those of you who know me too well will realize it’s there because I simply can’t get enough of its spicy sweet heat. For those of you who aren’t so partial to ginger, you can leave it out.

There you have it: fresh fruit, yogurt, and honey. That’s a pretty healthful breakfast. Throw in the biscuity shortcake and it’s still better for you than a lot of Sunday brunch fare.

So go ahead and enjoy one of these strawberry shortcakes for breakfast. Or anytime, in fact. The baked shortcakes can be frozen in a Zip-Lock bag, making it easy to serve one on short notice. Allow to thaw in the bag on the countertop for an hour, then warm shortcake in a 350-degree oven for about 15 minutes.

The shortcake recipe is from the June 2008 issue of Cuisine At Home magazine. The filling is my own simple concoction. Read more

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