Ginger that Bites Back

By D.J. Costantino

By

D.J. Costantino
Wood Oven-roasted Snap Peas, Radish, Abalone Mushrooms, Cured Ginger, Lemon, and Yogurt
Wood Oven-roasted Snap Peas, Radish, Abalone Mushrooms, Cured Ginger, Lemon, and Yogurt

At Tim Hollingsworth’s Otium, Chef de Cuisine Jonathan Granada is giving ginger a novel treatment. He’s not pickling or candying it, he’s curing ginger to concentrate the root’s potent flavor. Granada tosses one pound of young ginger in oil and roasts it hard in a wood-fired oven. He then quickly packs the hot ginger in a cure comprised of one quart each salt, sugar, and wood ash. The residual steam helps tenderize the root. After curing the ginger for three-weeks, Granada confits it in canola oil until toothsome. The infused oil coats a dish of roasted snap peas, radish, and abalone mushrooms. Adding intrigue to the dish, Granada chops the cured ginger pieces and folds them in for an intoxicating,  salty-sweet, smoky-bitter, biting ginger flavor with a water chestnut crunch. 

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