Sunday, October 05, 2008

Weekend Kitchen Update

Lotus Root in Ginger Honey Syrup
-lotus root (sliced cross sectionally)
-1 medium sized carrot (halved then cut into diagonal chunks)
-ginger (thinly shredded into matchstick size)
1. Place lotus and carrot in a container and steam for 20 min (medium heat, don't let the water boil too much, just a nice rumbling bubbling). If you want your lotus to be softer you can steam for longer. I like mine a bit crunchy.
2. While the veggies are steaming, make honey ginger syrup by melting honey (I used about 2-3 tablespoons, you can use as much as you want) into hot water and then mixing in the ginger. Alternatively you can boil water in a pot and put the ginger and honey in it (this method will produce stronger syrup because the ginger is cooked.) 
3. After the veggies have finished steaming, pour the syrup on top and toss gently. 
4. You can eat it as is or cool it and refridgerate it overnight and serve cold.
5. Makes for a refreshing sidedish (if you like sweets) or a delightful dessert
note: the lotus root dish at Joe's Shanghai actually inspired this recipe.

Baked Acorn Squash
-one small acorn squash (wiki entry)
-vegetable oil (I used olive oil. the original recipe called for butter) 
-honey (or maple syrup)
-brown sugar
1. preheat oven to 400 degrees F.
2. cut acorn squash in half (from stem to bottom)
3.  rub inside with oil. rub well with honey, sugar, and spices. (load on sugar and cinnamon, pinch of nutmeg and clove)
4. put acorn squash halves (cut side up) in a baking tray with at least 1/4 inch of water (prevents skin from burning
5. bake for an hour or more until top is brown.
6. Cool on a rack before serving.
7. Cut with knife and separate squash from skin. Serve.
note: I actually don't know how you're supposed to serve it. Once you cool the squash maybe you can scoop with spoon too. I just cut out sections and eat.  

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