Currently viewing the tag: "ginger"
This sauce was designed around a wine from Santa Cruz Mountain Vineyard’s second label Quinta Cruz. This is a label that produces only wines from Portugal and Spain. The wine is Graciano, and is a wine that is savory first, then fruity. To me, the flavor profile is oil cured olives, oregano and marjoram, then a shovelful of really good farm dirt, finishing with blueberries. Now, this is my opinion but I am sticking with it. If you cannot find a wine from these grapes I suggest using a petite sirah.
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This is a simple dish with a mild ginger glow and coconut sweetness that was acts as a foil to the earthy minerality that is collards. This dish was first concocted to go with tandoori chicken and cinnamon cardamom carrot threads. This would work with other greens such as Portuguese kale, lacinato, or mustard greens.
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Based on a dish I had out recently. You can adjust the ginger to your liking, and if you run hot water over the ginger if will mitigate some of the heat while leaving the gingery flavor behind. Although the recipe looks long, it is a quick and flexible dish to make. Add beef or tofu to the sauté if you wish, and serve with rice.
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INGREDIENTS:
6 cups braising greens, washed and chopped or torn into 1 inch bits
½ pound oyster mushrooms, torn into strips
1 leek, white and some of pale green part, split and cut into 2 inch lengths, then cut lengthwise into 1/8th inch shreds
6 cups braising greens, washed and chopped or torn into 1 inch bits
½ pound oyster mushrooms, torn into strips
1 leek, white and some of pale green part, split and cut into 2 inch lengths, then cut lengthwise into 1/8th inch shreds
Continue reading »
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