gingko nut recipes?
re: Professor Salt
i bought some ginkgo nuts from a korean grocery, they are in their brown shells. i've had them at izayoi where they are served in their shells on a bed of salt and you crack them open like pistachios. do you know how long i should grill them in their shells, or if i need to roast them at a high temperature to get them to pop open?
This is an abalone soup that uses fresh gingko nuts . I haven't had it but my daughter, ( who THINKS she is the better cook because she went to cullinary school)(:
has prepared this for several parties she has catered and says it went over really well
1 fresh frozen abalone
100g fresh scallops
100g gingko nuts, shelled and skinned
1 kampung chicken, skinned and halved
1/2 tsp white peppercorns
3 pips garlic, unskinned
2 litres water
Salt to taste
Sugar to taste
TO prepare fresh frozen abalone, thaw abalone in the refrigerator. Scrub off all slime and dirt. Put in a saucepan of clear clean water and cook for 15 minutes. Remove and steep in cold water for 30 minutes.
Bring water to a boil. Add chicken, garlic and peppercorns and cook until it comes to a boil again. Reduce the heat, add gingko nuts and simmer soup gently for 30 to 40 minutes.
Add abalone and scallops. Simmer soup gently for 20 to 30 minutes over low heat. Remove abalone and slice into thin slices before serving.
We have a tree in our yard too. Very stinky once they start dropping. Old Korean and Chinese ladies are always collecting them from my yard, but I'm not sure what they do with them. They won't tell me. Maybe sell'm in Chinatown?
You'll want to wear gloves when you clean the nuts. I find the fruit rubs off easily with the fingers. Crack the pistachio-like shell, being careful not to crush the whole nut. The shell is thin enough that we usually just crack it with our teeth. Then we toast the shelled nuts in a dry skillet. The papery skin should rub off easily at this point, and the nuts will be a haunting jade green color. You can just snack on them as is, adding salt or whatever seasoning occurs to you. Nice with beer. They taste waxy, chestnutty, medicinal to me, but they're beautiful and are kind of addictive, and HLing insists that they are very healthful, but she doesn't remember in what way. They might make a good addition to fried rice, or a stir fry, or give'm out for halloween, baked in cookies. I dunno. I just made up that last one. I've had them in a dish of Japanese steamed eggs.
But if you're not going to eat them right away, do remove the stinky fruit, but leave them in their shells until you're ready to cook them. They seem to keep better that way.
i can't remember the exact name but there is a japanese custard (savory) that has gingko nuts ('gingnam' i think they're called) and seafood in it. it is served warm in a small cup. i think it is called kawamushi...or kagamushi...i hope i am not too far off. they serve it in japanese restaurants that prepare homestyle cooking. the combination of textures and subtle flavors is pretty awesome. i love it!
enjoy your tree.