Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin

I had a craving for rack of lamb after seeing Conor’s post on herbed rack of lamb. I picked up a nice rack of lamb, thinking I’d serve it with a sauce with a hint of ginger. When I thought about what to serve with it, I also remembered Conor’s post about carrot and ginger soup. And so I decided to serve the lamb with a carrot puree. Carrot, ginger, and cumin go well together, and lamb, ginger, and cumin go well together. So then lamb, carrot, ginger, and cumin should all go well together. And they did! There was only a hint of the thyme, ginger, and cumin in the final dish, but they did bring out the flavor of the lamb and the carrots very nicely. Continue reading “Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin”

M&M’s Ginger Glazed Salmon

Fellow food blogger Meatballs & Milkshakes is a good source for reliable recipes. And so I was intrigued a while ago when I saw a recipe for Ginger Glazed Salmon that she called her favorite salmon recipe, and is basically salmon teriyaki with the addition of ginger and sake substituted by red (?!) wine. But since I trust M&M I decided to give it a try anyway and I was glad I did, because it was great! Not only is the sauce very good, also the way of cooking the salmon medium rare in a low oven is given sous-vide … Continue reading M&M’s Ginger Glazed Salmon

Home-made Ginger & Honey Ice Cream

  This recipe comes from the booklet that came with the ice cream maker. It’s so original and good that I keep making it, with as the only tweak that I add some fresh ginger juice. Ginger in sweet syrup (Dutch: stemgember) and sweet ginger syrup (Dutch: gembersiroop) are available in nearly every supermarket in the Netherlands, but I am not sure if it is as easily available elsewhere. Ingredients   35 grams (1 1/4 oz) sweet ginger, chopped 1 1/2 Tbsp ginger syrup 1 Tbsp honey 70 grams (2 1/2 oz) sugar 250 ml (1 cup) whipping cream 250 … Continue reading Home-made Ginger & Honey Ice Cream

Japanese Chicken loaf with Eggplant and Ginger

My favorite Japanese cookbook is “Japanese cooking: a simple art” by Shizuo Tsuji. Since some ingredients are hard to come by outside of Japan and because I don’t have a very good reference (unlike Italian food, in many cases I don’t have a clue what it is supposed to taste like) I haven’t cooked as much out of this book as I would like to. One of my favorite recipes from the book that I have cooked many times before is the chicken loaf. Here I’ve served it with roasted eggplant, a ginger-soy dipping sauce and Japanese rice. This recipe … Continue reading Japanese Chicken loaf with Eggplant and Ginger