February 19, 2010

Cookbook of the Month

This delightful cookbook pays homage to the humble Ramen noodle.  

The recipes are innovative and explained in such a way that not only does it seem easy but it motivates you to be creative and excited about the process of cooking... the scents, the flavors and the stories behind the recipes make it a sensory experience.   I tried one of the recipes available online and immediately ordered the cookbook to add to my collection!

This Ginger Scallion Sauce is such a fantastic recipe, you should make up a couple batches of it at a time and keep it in the fridge as a condiment.  It is fabulous over noodles, (simple ramen or almost any kind of pasta) and it is a decadent marinade for fish and poultry.
I loved it so much I swear I could use a spoon and just eat it up all by itself.  Make it this weekend... it's so simple you'll still have time to enjoy the sun!

As for Ginger Scallion Noodles, the dish goes something like this:

boil 6 oz of ramen noodles.  drain and toss with 6 tablespoons of Ginger Scallion Sauce (below) top with pan roasted cauliflower, a pile of sliced scallions and a sheet of toasted nori.  Improvise as needed... everything tastes good with this basic recipe!

2&1/2 cups thinkly sliced scallions (greens and whites; from 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1&1/2 tsp light soy sauce
3/4 tsp sherry vinegar
3/4 kosher salt or more to taste

(makes about 3 cups)


Mix together scallions, ginger, oil, soy, vinegar and salt in a bowl.  Taste and check for salt, adding more if needed.  It's best after 15 or 20 minutes of sitting...


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