Dehydrating & Grinding Fresh Ginger

1 pound of fresh ginger will almost fill a 0.95-ounce jar once it has been dried and grinded.

About choosing fresh ginger:

When purchasing fresh ginger look for firm pieces, with taught tan skin, and minimal dry spots. If the ginger is looking shriveled, dried out, or has soft spots, it’s a sign the ginger is past its prime and won’t have good texture or flavor. Larger pieces tend to be less dried out because they have had fewer segments snapped off; the more that are snapped off, the more openings there are for moisture to escape. Some fresh ginger has a blue or green tinge on the flesh, which can be caused by long-term cold-storage or simply is an attribute of the particular varietal you picked up. In either case, it’s perfectly safe and doesn’t result in any significant changes to flavor once cooked.

Instructions 

1. Break off any knobs from the larger pieces in order to make it easier to clean, peel, and slice.
2. Clean the ginger pieces under cold running water. Dry.
3. Use a spoon to remove as much skin as possible; however, don’t worry about getting all of it. Some skin is fine.
4. Slice the ginger as thin as possible. Don’t worry about making it a uniform size or anything. It will all dry just fine.
5. Place the sliced ginger on dehydrator trays and let it dehydrate until the next morning.
6. Remove and grind one tray of ginger at a time.*
7. Sift the ground ginger.
8. Place the ground ginger into a jar using a funnel.

*To clean your grinder, fill it with dry white rice and whirr it.

Sally’s Apple Cinnamon Bread (2-Loaf Version)

Makes two loaves

Note: Scroll to the bottom for instructions on prepping the ingredients a day ahead.

Ingredients

Crumb Topping

• 1/4 cup brown sugar
• 48 g AP flour
• 1/2 tsp cinnamon
• 4 TBSP butter, cold & cubed

Apples

• 2 medium Granny Smith apples, peeled & cut into 1.5” chunks
• 2 medium Jazz apples, peeled & cut into 1.5” chunks
• 2/3 cups brown sugar
• 2 tsp cinnamon

Batter

• 438 g AP flour
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 stick butter, room temperature
• 1/2 cup neutral oil
• 1.5 cups sugar
• 4 eggs, room temperature
• 160 grams unsweetened applesauce
• 2 tsp vanilla
• 1 cup whole milk, room temperature

Directions

1. Adjust the oven rack to the lower third position (just below center) and preheat the oven to 350°F. Spray 2 9×5-inch loaf pans with nonstick spray.
2. Crumb Topping: Make the crumb topping first. Mix the brown sugar, flour, and cinnamon together. Add the cold butter, and using a pastry cutter, fork, or your fingers, cut butter into the brown sugar mixture until pea-size crumbles form. Freeze until ready (the colder it is, the less likely it will sink into your batter).
3. Apples: Stir the apples, brown sugar, and cinnamon together. Set aside.
4. Batter: Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl. Set aside.

Using a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.

Add the eggs and then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the applesauce and vanilla extract on medium speed until combined. Mixture will look chunky and curdled—this is normal and expected.

Pour the dry ingredients into the wet ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk. Beat just until combined and do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick.

Pour and spread about 1/2 of the batter into the bottom of the prepared loaf pans. Spoon apples and any cinnamon/brown sugar juices leftover in the bowl evenly on top. Pour and spread remaining batter on top, making sure to scrape out every last drop of batter. Using a knife, swirl the batter down the center of the loaf pans.

Bake for 60-75 minutes. Add frozen crumb topping and loosely cover the bread with aluminum foil at the 30 minute mark.

These are large heavy loaves, so if your bread is taking longer, that’s completely fine. A toothpick inserted in the center of the loaves will come out clean when the bread is done. Begin checking at 60 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Once cooled or nearly cooled, cut into slices and serve. (Bread falls apart if you try to slice it when it’s warm.)

Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked & cooled loaves for up to 3 months.

To Prep a Day Ahead:

1. Crumb Topping: Make the crumb topping first. 

Mix:

• 1/4 cup brown sugar
• 48 g AP flour
• 1/2 tsp cinnamon

Add:

• 4 T butter, cold & cubed

Then:

• using a pastry cutter, fork, or your fingers, cut butter into the brown sugar mixture until pea-size crumbles form. Freeze until ready.

2. Apple Coating: Combine the following ingredients, cover, & set aside:

• 2/3 cups brown sugar
• 2 tsp cinnamon

3. Batter: Whisk the following ingredients together in a large bowl, cover, & set aside:

• 438 g AP flour
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Toss the following ingredients into the stand mixer bowl, cover, and set aside:

• 1 stick butter, room temperature
• 1/2 cup neutral oil
• 1.5 cups sugar

Then in a separate bowl, combine the following, cover, & refrigerate:

• 160 grams unsweetened applesauce
• 2 tsp vanilla

Finally, measure out 2 cups of milk, cover, & refrigerate.

Sally’s Master Scone Recipe

Note about Orange Cranberry Scones: because the cranberries are so tart, try adding 3/4 cup sugar next time

Ingredients

• 250g all-purpose flour, plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1 stick cold butter
• 1/2 cup heavy cream (plus 2 Tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• coarse sugar for topping

Instructions

1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Dice the cold butter into small pieces, and then work it into the dry ingredients with a pastry cutter until it looks like the picture below. Place in the freezer for 30 minutes.
2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Set aside. Mix any add-ins into the flour mixture, and then drizzle the wet ingredients over the flour mixture. Mix together until everything appears moistened.
3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
4. Brush with remaining heavy cream and for extra crunch, sprinkle with coarse sugar (You can do this before or after refrigerating in the next step.)
5. Place scones on a plate or lined baking sheet (and refrigerate for at least 15 minutes.
6. Meanwhile, preheat oven to 400°F (204°C).
7. Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
8. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes.
9. 
   
   
   
   

Pasta Shells with Ham & Cheese

 

Roasting Pie Pumpkins to Make Puree (and How to Roast the Leftover Seeds)

 Ingredients

• 3 pie pumpkins
• a bit of neutral oil

Directions for Roasting & Pureeing the Pumpkin

1. Preheat oven to 350.
2. Line 2 half-sheet pans with parchment paper.
3. Slice off the tops & bottoms of your pumpkins.
4. With a scrub brush, thoroughly scrub your pumpkins under cold running water. Dry. Also be sure to clean your cutting board to remove any dirt. You do not want gritty pumpkin puree!
5. Slice your clean pie pumpkins in half from top to bottom. Scoop the seeds & flesh into a large bowl.
6. Using your finger, rub the rims of your pumpkin halves with a bit of oil. Then place the pumpkin halves cut-side down on your sheet pans. You should be able to fit three halves per sheet pan.
7. Roast the pumpkin halves in the oven until they are…done. Forget “fork tender”; that’s not good enough. Roast those suckers until they no longer keep their shape. It will probably take over an hour. Rotate the trays somewhere within the 30-40 minute mark. *[While your pumpkin halves are roasting, prepare your seeds for roasting.]
8. Once the pumpkins are sufficiently roasted, let them cool until you can slip the skins off without burning your fingers and cussing. While the pumpkins are cooling, line a colander with cheesecloth and set it over a large bowl.
9. Cut the roasted and skinned pumpkin flesh into hunks. Then, working in batches, whirr the pumpkin flesh in the food processor on high power until it’s silky and smooth in texture. 
10. Spoon the puree into the colander. Once you’ve finished processing all of your pumpkin, cover the colander/bowl with foil and let the puree drain in the fridge overnight.
11. The next day, portion your drained puree into quart size freezer bags—15 ounces per bag. Label each bag and then freeze.

Directions for Roasting the Seeds

1. Remember the large bowl in which you chucked the seeds and innards? Fill it up with cold water. 
2. Now the fun part: reach your paws into the water and start separating the seeds from the innards. Toss the now-seedless innards in the trash. 
3. Once you’ve removed as much of the innards as possible, place a colander in the sink and dump the remaining contents of your bowl into the colander. Pick out any larger chunks of innards that remain, and then rinse the seeds under cold water.
4. Spread a towel out (preferably on a sheet pan or large cutting board), and spread the seeds out on the towel in a single layer. Blot the seeds with another towel or a healthy amount of paper towels.
5. Set the seeds aside so that they air dry a bit. If you remember to, stir them around at least once while they’re drying.
6. Once your pumpkin puree is in the fridge, heat your oven to 300 degrees and line a half sheet pan with parchment paper. Carefully pick up the towel and dump the seeds onto your sheet pan. [Your towel will have some stringies stuck to it. That’s fine. Just let the towel dry overnight, and shake the stringies off into the trash the next day.]
7. Place the sheet pan on the middle oven rack and roast the seeds until they just start turning golden—about 30 minutes. Make sure to stir the seeds every 5 minutes.
8. Let the seeds cool and either eat them or toss them outside for the critters to enjoy,