Thai Fried Rice

Semi-improvised for dinner tonight -- delicious!

• 1/4 cup cilantro
• 4 cloves garlic, pressed
• 10 peppercorns
• 2 T fish sauce
• 1 star anise
• 1-inch piece of ginger, peeled and grated

• 2-3 cups brown rice
• 2 eggs
• 2 T light vegetable oil
• 1 boneless, skinless chicken breast
• 1 cup chicken broth
• 2 carrots, peeled and sliced
• 1 cup snowpeas, trimmed and cut in half
• 1/2 can pineapple, cut in small dice
• 1/2 can baby corn, chopped
• 1/2 can straw mushrooms
• 2 Tbs fish sauce
• 1 pinch sugar
• 1 small tomato, sliced
• 1 small handful coriander leaves
• 2 T crushed peanuts

In a mortar and pestle grind the star anise and peppercorns to a fine powder. Add the cilantro, garlic, 2 T fish sauce, and ginger and grind to a smooth paste.

Lightly poach the chicken breast in chicken broth and slice thinly.

Steam the carrots for 2 minutes, add the peapods and steam 1 minute more; shock with cold water.

Heat a wok to medium-high, add the oil, then fry the paste for 30 seconds or so - until it smells nicely fragrant. Stir constantly to prevent burning. Crack the eggs, and then pour into the wok as you would for sunny side up. Cook for roughly 30 seconds without stirring allowing the white set a bit, then vigorously stir the egg so it scrambles. Immediately add the rice, and gently break it apart, stirring so each grain is coated in the egg and spice mix. Add the vegetables, chicken and pineapple, stir well and cook for a further 60 seconds. Add the fish sauce and sugar, stir well, then tip onto a waiting plate. Lay the slices of tomato around the rice, then scatter the top with the coriander leaves, and peanuts.

Old-Fashioned Gingerbread

• 2 1/4 cups sifted, unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground dried ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon Dutch-processed cocoa
• 8 tablespoons unsalted butter, melted, then cooled to room temperature
• 3/4 cup light unsulphured molasses
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 large egg
• Orange Sauce for Gingerbread (optional)

1. Adjust oven rack to center position and heat oven to 350 degrees.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

3. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of an electric mixer on low speed.

4. Add dry ingredients to liquid; beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using the fresh ginger, batter will be lumpy.)

5. Working quickly, pour batter into nonstick 11-by-7-by-1 1/2-inch rectangular metal baking pan and smooth surface. (If you do not have a nonstick baking pan, then use no-stick cooking spray or solid vegetable shortening to grease pan sides and bottom, then dust with flour.)

6. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 35 to 45 minutes.

7. Set pan on wire cake rack and let cool 5 to 10 minutes. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.)

For stronger ginger flavor, replace the dried ginger with three tablespoons grated peeled fresh ginger root and three tablespoons minced crystallized ginger.

Yield: 8 servings

from Cooks Illustrated

Apple Upside-Down Gingerbread

• 2 1/4 cups sifted, unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground dried ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon Dutch-processed cocoa
• 8 tablespoons unsalted butter, melted, then cooled to room temperature
• 3/4 cup light unsulphured molasses
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 large egg
• 3 tart baking apples (Granny Smith or Jonathan)

1. Adjust oven rack to center position and heat oven to 350 degrees.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

3. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of an electric mixer on low speed.

4. Add dry ingredients to liquid; beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using the fresh ginger, batter will be lumpy.)

5. For the apple topping: Grease sides of 11-by-7-by-1 1/2-inch metal pan. Pour 4 tablespoons melted unsalted butter into pan; spread 3/4 cup light brown sugar evenly over pan bottom. Peel, halve, core, and slice thin three tart baking apples (Granny Smith or Jonathan). Arrange slices, overlapping slightly upon brown sugar mixture.

6. Working quickly, pour batter over apples.

7. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 50 to 60 minutes.

7. Set pan on wire cake rack and let cool 5 minutes. Invert onto serving plate, cut into squares, and serve. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.)

For stronger ginger flavor, replace the dried ginger with three tablespoons grated peeled fresh ginger root and three tablespoons minced crystallized ginger.

8 servings