Rhubarb, Ginger, and Oatmeal Upside-Down Cake

All of my favorite things in one. Fresh ginger goes great with the rhubarb and the oatmeal cake, well, is gooey and tasty. Let it cool at least 20 minutes before slicing. I top it with frothed cream but vanilla ice cream would be great too.

Makes 8 to 10 slices

For the rhubarb:

2 1/4 cups fresh rhubarb, rinsed and cut into 1/2 inch pieces

1 tablespoon fresh ginger, minced

1 cup brown sugar

1/4 cup unsalted butter

For the oatmeal cake:

1/2 cup old fashioned oatmeal

3/4 cup boiling water

1/4 cup unsalted butter, cubed

1/2 teaspoon vanilla

1 large egg

1/2 cup brown sugar

1/2 cup sugar

1 cup unbleached all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1. In a mixing bowl combine the oats with the boiling water. Add the 1/4 cup of butter. Set aside to cool.

2. Preheat the oven to 350 degrees. Gently melt the butter in a 10 inch cast iron skillet. Remove it from the heat. Spread the brown sugar evenly across the bottom. In a large bowl mix the ginger and rhubarb. Spread the rhubarb evenly across the brown sugar. Set aside.

3. In the empty rhubarb bowl combine the flour, baking powder, baking soda and salt.

4. To the cooled oatmeal add the egg, both sugars, and vanilla. Mix to combine. Add the dry ingredients to the wet and mix until combined.

5. Spread the cake batter evenly across the top of the rhubarb. Place into the oven and bake for 30-40 minutes.

6. Remove from the oven when done and let cool for 5 minutes before inverting onto a cake plate. Let cool for 20 minutes before slicing.

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Asian Honey Ginger Fried Chicken

This is a straight up rip of Momofuku’s Asian Fried Chicken.  I won’t even call it an adaptation but it isn’t plagiarism.  This is credit where credit is due.

The Momofuku cookbook has been around for a couple of years now and it is still, hands down, one of my favorite resources of inspiration.  I think I have made, or at least made a version, of everything in the book.

There are a few things different from the original recipe here, the honey for instance instead of sugar and I shortened up the brine time.

FOR THE CHICKEN:

1 chicken, about 3 1/2 lbs., cut into 9 pieces, the whole breast should be cut across the back bone not with it into three pieces

1/4 cup sugar

1/4 cup salt

4 cups ice water

peanut oil for frying

FOR THE HONEY GINGER SAUCE:

1 tablespoon ginger, extremely finely minced

1 tablespoon garlic, extremely finely minced

2 tablespoons honey

3 tablespoons soy sauce

2 tablespoons peanut or canola oil

2 tablespoons fresh lemon juice

1 teaspoon red pepper flakes

1/2 cup green onions, sliced into thin rounds

1. Combine the salt, sugar and ice cold water in a large bowl and mix till the sugar and salt have dissolved. Add the chicken, making sure it is submerged, and let it brine for one hour. After the hour remove it to a tray lined with paper towel and dry the chicken completely.

2. Place a large pot onto the stove. Fill the pot no more than a third full with oil. Turn the heat to medium high. Place a fry thermometer into the oil.

3. While the oil is heating to the magic 375˚ F combine the sauce ingredients minus a quarter cup of the green onions in a bowl that will eventually be large enough to carefully toss the hot chicken with the sauce.

4. When the oil is to temperature carefully add the chicken. Cook until the skin is brown and crispy and the chicken is done, ten to fifteen minutes.

5. Remove the chicken from the hot oil to the sauce bowl and toss to combine. Serve garnished with the remaining green onions and the extra sauce for dipping chicken and sticky rice.