The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Sunday, November 19, 2006

Ginger speaks

If you were a vegetable, what sound would you make?

This was a question we asked in college, and it always turned out that eggplant, and yes, ginger (I guess that's a root veggie), always made the most interesting noises. You know, the way ginger kind of starts off all innocuous, then grows to this crescendo of flavor like a monster coming out of its cave (think growling, starting small, getting big, then GINORMOUS!). Or something like that.

Anyway, if you're looking to start a trend with your Thanksgiving salad this year, toss it with a tasty sesame ginger dressing. My favorite store-bought brand, discovered earlier this year, is BRIANNA'S Ginger Mandarin salad dressing. Ever since I've been eating my salads with that, my other traditional favorites, BRIANNA'S Poppy Seed and Blush Wine Vinaigrette, have fallen by the wayside.

For a while there, I was on a kick of making my own, which I modified (without measurements, which is my MO). But this spicy ginger sesame dressing looks like a pretty good facsimile. It's easy to make, and just substitute out things you might not like (such as the hot chili oil). Or just add red pepper flakes. The sesame oil is part of the secret to the good flavor, and a tip on the ginger: peel the small section that you want to use with a potato peeler, then grate it with a fine grater (what you'd use for Parmesan cheese). Once I discovered that tip, I started cooking with a lot more ginger in my stir fries...

If you find you like the BRIANNA'S Ginger Mandarin, check out the first comment below for an Asian cole slaw recipe that could be interesting.

What sound do your veggies make?


at 1:52 PM Blogger Julie Gaw said...

Carin at BRIANNA'S was kind enough to send me this recipe. Enjoy!

Asian Coleslaw

2 small cans Mandarin oranges (drained)
1 small can water chestnuts (sliced)
2 celery stalks (sliced thin)
1 bag shredded coleslaw
1 yellow bell pepper (sliced)
1 cup roasted almonds (sliced thin)
1 small bunch green onions (chopped thin)
2 medium red delicious apples (chopped with skin on)
1 cup crispy Chinese noodles
1 bottle BRIANNAS Saucy Ginger Mandarin Salad Dressing

Combine all ingredients and toss with BRIANNAS Saucy Ginger Mandarin Salad Dressing to taste. Garnish with crispy Chinese noodles.

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