Friday, November 26, 2010

Dinner Tonight, Starring Ginger

After Thanksgiving dinner and the ensuing leftovers, we were thrilled to bid the turkey adieu and sample something ginger-rific.    Visit the Market to provision for this marvelous meal.

We are grateful to our friend Peter Angelides, a strict Reading Terminal Market for-all-things grocery shopper, who generously shared his famous flank steak preparation.

Ginger Soy Flank Steak

1.5 pound flank steak (from your favorite Reading Terminal Market butcher--Marica recommends Martin's)


2 Tbs of soy sauce
1 Tbs of white vinegar
2 Tbs fresh squeezed lemon juice  (visit your favorite produce merchant)
2 inch piece of fresh ginger root, grated
1 large garlic clove, minced
1 Tbs of honey (Bee Natural is a great source)

Mix all marinade ingredients.  Marinate meat overnight.  Broil meat 6 minutes on the first side, 5 minutes on the second.  Let it sit for 10 minutes before slicing against the grain. 

We also thank our friend Paula Fein for sending us her ginger cake recipe which was most welcome after too much pumpkin pie.  


Paula's Spicy Ginger Cake

4 oz fresh ginger root
1 cup mild molasses
1 cup vegetable oil (preferably grapeseed oil)
2 ½ cups unbleached all purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
                                                       ½ teaspoon  black pepper
                                                       1 cup water
                                                       2 teaspoons baking soda
                                                       2 eggs at room temperature

1.     Position the oven rack in the center of the oven.  Preheat the oven to 350 degrees.  Line a 9 by 3-inch round cake pan or a 9 ½ inch springform pan with a circle of parchment paper.

2.     Peel the ginger and grate it very finely, preferably with a microplane grater. 

3.     Mix together the molasses, sugar, and oil.  In another bowl, sift together the flour, cinnamon, cloves and black pepper.

4.     Bring the water to a boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture.  Stir in the fresh ginger.

5.     Gradually whisk the dry ingredients into the batter.  Add the eggs, and continue mixing until everything is thoroughly combined.  Pour the batter into the prepared cake pan and bake for about one hour, or until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean.  If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

6.     Cool the cake for at least 30 minutes.  Run a knife around the edge of the cake to loosen it from the pan.  Remove the cake from the pan and peel off the parchment paper.

7.     Dust the top of the cake with confectioners sugar.  For a professional presentation, you can place a decorative cutout on the cake before you dust it with the sugar.  Use a piece of tape to pick up the paper cutout.

8.     Serve with a dollop of tart lemon curd, lightened a little with whipped cream and fresh berries.

Bon Appetit!

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