Wild Ginger

 Wild Ginger
124 Washington St.
Norwell, MA 02061

781-347-4702

website: http://www.wildgingerthai.net/

There is relatively new selection on the South Shore for Thai food– Wild Ginger on Route 53 in Norwell. This cozy restaurant is located in a small shopping plaza on the southbound side of 53. It is in the same space that used to house Cherrywood BBQ. 

We were there during lunch on a Saturday and were immediately seated. There were a few other parties in the bright and clean dining room. The servers were friendly and were quick to refill our water glasses (always a good thing in my book, since I am ALWAYS thirsty!).

We started off with the Som Tum salad ($8). This salad was made up of shredded papaya and carrots tossed with shrimp, string beans, tomato wedges and peanuts. It was topped with a spicy lime dressing and had some iceberg lettuce on the side. The salad was refreshing and spicy.  

We couldn’t resist trying the veggie Thai Rolls ($5), which were spring rolls filled with assorted veggies and served with a sweet and sour dipping sauce. The spring rolls were crispy without being greasy.

We got two entrees. The first was the Pik Pow Fried Rice ($9), a spicy seafood and veggie fried rice with pik pow sauce…all topped off with a sunnyside-up egg. The egg was a little overcooked. Based on my previous experience with Pik Pow rice at other Thai restaurants, the egg yolk should still be runny so that when you pop it, the yolk mixes in with the rice. Despite the egg yolk being a bit too well down (more over-hard, than sunnyside up), the rice was very moist and flavorful and loaded with shrimp, scallops, and squid.

The second entree that we got was the Chicken Hot Tangerine ($8). This dish featured sauteed chicken breast with veggies, tangerines, and cashews in a Thai chili sauce. The presentation was very colorful and the cone of rice made me think of an episode of Kitchen Nightmares where Gordon Ramsay berated a chef for using a funnel to shape a Greek Salad. The Chicken Hot Tangerine was spicy and sweet and quite tasty but not my favorite entree ever at a Thai restaurant.

Overall, I was very impressed with Wild Ginger for their service and food. I will definitely be back for lunch again.

I give them 4 out of 5 mangoes.

Mini Orange Chocolate Chunk Cakes

There were two bonus recipes this month for Barefoot Bloggers this month. The first were the super yummy Chive Risotto Cakes that I posted earlier this week. The second bonus recipe is Mini Orange Chocolate Chunk Cakes and it was selected by Lisa from Lime in the Coconut. 

These little bundt cakes were bursting with fresh orange flavor. My husband said he could’ve done without the chocolate ganache, yet he still ate it.   He wanted pure unadulterated orange cake. He loves his citrus!  The cakes were really cute and they gave me a reason to use my mini bundt pans. I love to justify the existence of my plethora of kitchen stuff.

These cakes would be a great dessert for a Christmas dinner. I really liked the combo of semi-sweet chocolate and orange. They complement each other well.

Mini Orange Chocolate Chunk Cakes(from Ina Garten, Barefoot Contessa)

Ingredients

• 1/4 pound unsalted butter at room temperature
• 1 cup sugar
• 2 extra-large eggs at room temperature
• 1/8 cup grated orange zest (2 large oranges)
• 1 1/2 cups all-purpose flour plus 1 tablespoon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup freshly squeezed orange juice
• 3 ounces buttermilk at room temperature
• 1 teaspoon pure vanilla extract

• 1 cup good semisweet chocolate chunks

For the syrup:

• 1/4 cup sugar

• 1/4 cup freshly squeezed orange juice

For the ganache:

• 4 ounces good semisweet chocolate chips
• 1/4 cup heavy cream
• 1/2 teaspoon instant coffee granules

Directions

Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.

Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes

Thanksgiving Twofer Pie

This week’s Tuesdays with Dorie recipe was very timely: Thanksgiving Twofer pie, which is a combo of pecan pie and pumpkin pie. We were even given a special dispensation that allowed us to post our results after Tuesday. Vibi of La Casserole Carree selected the Thanksgiving Twofer Pie this week. She has the recipe on her blog in both French and English…truly a twofer!

  

This pie was relatively easy to make (aside from the number of dishes I had to wash afterwards ).  I took the pie to my family’s thanksgiving celebration. I wasn’t too excited with the results. It looked fine, but I would’ve like the pumpkin filling to be a little firmer. The slices collapsed when moved to the serving dishes. Plus the flavoring was too mild. Similar to the Pumpkin Whoopie Pies I made last month, I found the pumpkin flavor to be too subtle and would’ve liked it kicked up a notch.

Red Pepper Cheesecake

I recently got Giada De Laurentiis’s new cook book Giada’s Kitchen. The cook book is full of recipes that feature fresh ingredients and a cuisine that is Italy meets California. One of the recipes that caught my eye immediately was the Red Pepper Cheesecake. This mini savory cheesecake appealed to my inner cheese lover. It has 3 types of cheese: ricotta, cream cheese, and goat cheese. The cheesecake is cooked in a 4.5 inch springform pan, which allows it to fit nicely on a dinner plate surrounded with crackers or toast points. It is great as an appetizer at a cocktail party.  In the book, the recipe includes steps for making pita chips, but I served it with assorted crackers. My husband loved the touch of the apricot jam on top of the cheesecake. The cheesecake was easy to make and so good. I will probably make it again to bring to an upcoming holiday party. 

Red Pepper Cheesecake (from Giada’s Kitchen)

4-6 servings

• 4 ounces ricotta cheese, room temperature
• 4 ounces cream cheese, room temperature
• 2 ounces goat cheese, room temperature
• 1 tablespoon sugar
• 1 egg
• Kosher salt
• 2 jarred roasted red bell peppers cut in thin strips and halved (about 1/2 cup)
• 1/4 cup apricot jam
• 1-2 teaspoons hot water

DIRECTIONS

1. Preheat the oven to 350 degrees F. Wrap the outside of a 4.5 inch round springform pan with 2 layers of heavy-duty foil.
2. Place the ricotta, cream cheese, and goat cheese in a food processor and pulse to mix. Add the sugar, egg, and a pinch of salt and pulse a few times until well mixed and thick and creamy. Fold in the red pepper strips with a rubber spatula. Pour the cheese mixture into the springform pan.
3. Place the springform pan in a roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
4. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold).
5. Transfer to a wire rack to cool for 1 hour. Refridgerate until the cheesecake is cold, at least 3 hours and up to 2 days.
6. TO SERVE: combine the jam and the hot water in a small bowl and stir until the jame is liquified. Remove the cheescake from the springform pan and place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with pita chips, crackers, or slices of french bread.

Reads: Meeting Evil

Meeting Evil: A Novel by Thomas Berger

rating: 4 of 5 stars

 It’s a normal morning when John Felton answers a knock at the door of his family’s home. Standing on the doorstep is a stranger who claims that he’s having car trouble and would like help pushing his car down the road towards the nearest service station.  John, a middle class Real Estate agent with a wife and 2 children likes to think that he is a nice, helpful, and polite guy so he agrees to help the stranger. This decision is the first of many that make John’s day go totally off track into dangerous situations.

The stranger, Ritchie, is totally obnoxious and does not care at all for others, although he does keep stating how much he admires John.  John becomes an unwitting participant in Ritchie’s crime spree. John has many opportunities to chose to exit the situation.  John seems incapable of saying no. He just keeps going along with Ritchie since he seems to be afraid of the awkward situation that would arise if he voiced his opinion or opted out.

The book raised lots of philosophical questions such as: “What does it truly mean to be evil?” and  ”How good can you be if you stand by and let evil carry on?”. Meeting Evil is a well written work of black humor. I found myself completely drawn in and unwilling to put the book down. It is difficult to give an in depth review of this book without giving away too much of the story, so I will keep this review brief.  I had never read anything by Thomas Berger before but after reading Meeting Evil I will definitely pick up something else by Berger at some point in the future.

View all my reviews.

Ultimate Chewy & Soft Chocolate Chunk Cookies

Chocolate chip cookies must be one of the most baked recipes out there. At any bake sale or potluck you will usually see at least a couple of plates of chocolate chip cookies. I had proof of this just a couple of weeks ago, when 2 out of 15 guests at my book swap brought chocolate chip cookies.

Our fabulous Cookie Carnival hostess, Kate, selected a chocolate chunk cookie for this month’s cookie. The Ultimate Chewy and Soft Chocolate Chunk Cookies recipe comes from the cook book In the Sweet Kitchen: The Definitive Baker’s Companion by Regan Daley. I do not own this cook book, but based upon this cookie recipe and the very positive reviews on Amazon, I will most likely pick it up at some point in the future.

I used half bittersweet chocolate and half semi-sweet chocolate. The cookies were soft and chewy as advertised and were great straight out of the oven with a glass of milk. They were quickly gobbled up by all who came into contact with them. This may just be my new go-to chocolate chip/chunk cookie recipe!

The Ultimate Chewy and Soft Chocolate Chunk Cookies

INGREDIENTS

1 cup unsalted butter at room temp

1 cup tightly packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 tsps. pure vanilla extract

3 cups plus 2 tbsp. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped

INSTRUCTIONS

1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.  In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.

3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don’t get inhaled immediately, they may be stored airtight at room temperature for up to one week.

Chive Risotto Cakes

  It’s been a very risotto-y couple of weeks…first with the Abrorio rice pudding last week and now with the Barefoot Contessa’s Chive Risotto Cakes which were selected by Deb of Kahakai Kitchenas one of this month’s bonus recipes for Barefoot Bloggers.

This is a good recipe to prepare partially ahead of time since the risotto and cheese mixture needs to chill for a few hours to firm up. I left mine in the fridge for about 8 hours before forming it into patties and covering them with panko and frying them up. They were still a bit fragile so I very delicately placed them in the skillet and was careful when I flipped them.

I served them with some garlic & balsamic broiled steak & onions and a simple salad. The entire meal was a hit. The risotto cakes were full of cheesey goodness. They were a great option for a starchy side to go with dinner instead of standard rice or potatoes. I will definitely make these again. They would also be great as a brunch dish.

Chive Risotto Cakes  (Barefoot Contessa Back to Basics, page 174-175) Serves 6

” I used to have to wait until I made risotto in order to make risotto cakes from the leftovers. So I decided to do a recipe for risotto cakes that I make from scratch. Most of this can be assembled early in the day and then sautéed just before dinner. The yogurt, chives, and Italian Fontina give these a delicious creamy interior, and the panko gives them a wonderful crunchy crust.”

• Kosher salt
• 1 cup uncooked Arborio rice
• ½ cup Greek yogurt
• 2 extra-large eggs
• 3 tablespoons minced fresh chives
• 1 ½ cup cups grated Italian Fontina cheese (5 ounces)
• ½ teaspoon freshly ground black pepper
• ¾ cup panko (Japanese dried bread flakes)
• Good olive oil

Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees.

Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Serve hot.

Note from Ina: “Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs.”

Sunday Salon: Reading Rants

No, I am not ranting about reading…I am reading rants. Or more specifically, I am reading Waiter Rant. I am reading it for the Food for Thought book club which is an on-line book club with a food focus.  I have about 100 pages left and if I am lucky will finish it today or tomorrow morning. So far I am enjoying the book. Although I have never personally worked as a waiter, I have several friends who have or still do. I’ve heard plenty of tales from them and there are some similar ones in Waiter Rant.

I am also reading some of Ernest Hemingway’s Across the River and Into the Trees. I am not finding it to be a very captivating book. I am about halfway through and am starting to feel tempted to abandon it. BUT… I am not a book abandon-er!!! Gah! I can only remember twice in history where I’ve given up on a book because I wasn’t liking it. I typically stick it out to the bitter end. I will probably stick this one out too. sigh. I can be such a sucker for punishment.

mango missives week in review:

• Book Review: Don’t Get Too Comfortable by David Rakoff
• Cooking: Abrorio Rice Pudding
• Cooking: Turkey & White Bean Chili
• Book Review: A Carnivore’s Inquiry by Sabina Murray
• Cooking: Spicy Southwestern Slaw
• Book Review:  Play it as it Lays by Joan Didion
• Cooking: Perfection Pound Cake
• Cooking: Chicken Piccata

Chicken Piccata

Ina Garten is a genius!  Ina’s  Herb Roasted Onions were selected as the Barefoot Bloggers recipe earlier this month.  I decided to make a couple of the other dishes that were featured on the same Barefoot Contessa episode as the onions (“It’s Friday Night Again“).  I made the Buttermilk Mashed Potatoes and the Chicken Piccata. Ohmigawd…the chicken piccata totally stole the show. The chicken was so tender, juicy and flavorful. This recipe is definitely going into my regular dinner rotation.

Chicken Piccata (from Ina Garten/Barefoot Contessa)

Ingredients

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Perfection Pound Cake

 Have an extra pound of butter lying around and nothing to do with it?  How about some perfection pound cake?

The Perfection Pound Cake lived up to its name. It was buttery and dense just as a pound cake should be. It’s a simple pleasure that needs no decoration or toppings… but also goes well topped with fruit and a dollop of whipped cream.

The recipe was originally selected for Tuesdays with Dorie back in January by Laurie at Quirky Cupcake.  You can head over to her very entertaining blog to see the recipe. Its a simple, basic pound cake recipe, but is oh so good.