Thursday, October 25, 2012

Saturday night was time to cook!

A trip to the Mpls Farmers' Market on Saturday proved inspiring to me and my friends Kathy and Bob. My husband, Karl, was, unfortunately, in Las Vegas for a trade show. Fresh ginger roots (leaves still intact) were the main ingredient. We chose to make Bittman's Chicken in Ginger Sauce (a modification from the Chicken in Lemon Sauce), sauteed chard in a dressing similar to that we made for the collards in lab, and a stir-fry with fresh carrots, onion, lots of fresh mixed mushrooms (shitake, portabello, oyster), and red pepper and a sauce with fresh garlic, soy sauce and, of course, ginger.  The fresh ginger was incredibly juicy when grated. It was also expensive - $10 for the bunch.

 Here is a video of the ingredients. The music is by Mike Henderson off the Dead Reckoning label.

"Very interesting!" Fresh ginger leaves.
Kathy and Bob prepping
Armed with a Guiness and Schell's Octoberfest, Kathy and Bob chopped, sliced, diced and minced while I followed the recipe to the T - something I seem to find really difficult to do!

We got the chicken started by building the sauce, then browning the chicken and adding them together. Writing from memory now (Bittman book is at home), the sauce included ginger, chicken broth, garlic, white wine and seasonings. Cilantro was added as a garnish at the last minute.

Bob was in charge of sitr-frying the carrots, mushrooms, onions, and red peppers, and he did an excellent job. I chefed up the chard last and we feasted!

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