Tag Archives: Guest Post


Part of an occasional series of Guest Posts by friends of MIEW who love food just as much as we do. We hope you enjoy. [Chewy Ginger Cookie Recipe included].

Ginger is … someone with red hair, but more importantly a spice. This humble rhizome lends a hot, fragrant zing to foods and beverages from across the world. In fact, that it’s used in cuisines from the Caribbean to China to India to Europe to the US speaks to its diversity in both sweet and savory foods.

Gingerbread House at HomeGrowing up, my favorite part of the winter holiday season was seeing elaborately decorated gingerbread houses. At the time, gingerbread was “too spicy” for me, so my appreciation was purely visual and architectural.

From a cityscape in New Orleans to a “girls’ night” in my friend’s kitchen, and beyond, professional pastry chefs and home bakers create some pretty impressive structures with this snappy cookie.

These days, I’m delighted by the brightness that ginger adds to a box of biryani rice. I love the way it lends itself so well to the spice, and spiciness, of Indian dishes.

Gingerbread Houses New Orleans 

Looking for something refreshing to sip, or something to soothe an upset tummy? Ginger ale or ginger tea. I like the Gingen Instant Ginger Tea‘s warmth and fragrance, but now I’m tempted to serve it over ice with a splash of seltzer water for my own, custom ginger ale.

The first time I started to appreciate the complexity of this knotty tuber was when I tasted my Aunty Ruth’s Ginger Cookie Recipe – chewy, spicy, sweet. These days, I look for excuses to spend time in the kitchen baking them so I can enjoy them myself, but more importantly, share the glorious gingery-goodness with others.

Let us know about your favorite way to use Ginger at @MIEWFoodsLLC


Aunty Ruth's Ginger Cookies

Aunty Ruth’s Ginger Cookies

2 C Flour
¾ tsp Baking soda
¼ tsp Salt
2 Tbsp Ground ginger (dry)
½ tsp Ground cinnamon
⅛ tsp Ground cloves
½ C Butter, softened
½ C Turbinado sugar
1 Egg
4 Tbsp Dark corn syrup
⅓ – ½C Turbinado sugar (for rolling cookies in before baking)

1 Preheat oven: 350°
2 Sift together flour, baking soda, salt, ginger, cinnamon and cloves.
3 Cream sugar and butter in large bowl with mixer at medium speed until well blended; beat in egg and corn syrup until smooth (will ribbon off of beater or spatula). Mix with dry ingredients until well-blended and smooth.
4 Let dough rest 1-2 hours, or overnight, in the refrigerator.
5 Form 1-inch balls of dough and roll them in the additional sugar. Place cookies 2 inches apart on sheet with parchment/silicone baking sheet; gently press thumb into top of each to flatten very slightly (optional).
6 Bake 9-11 minutes at 350°, until just golden around the edges; center will be puffy. Let rest for 5 minutes, then cool fully on wire rack.
Makes 2 dozen. Recipe can be doubled.

– 1 egg: 2 tsp Baking Powder, 2 tsp water, 1 Tbsp Oil (light olive, canola, veg) & cut salt by half
– Dark Corn Syrup: 1-to-1 up to full amount for light/medium molasses, depending on preference
– Ginger: ¼ tsp dry ginger powder = 1 Tbsp fresh ginger paste; increases spicy “bite”

Food on Wheels: Dishcrawl Seattle’s #BetaTasting

Part of an occasional series of Guest Posts by friends of MIEW who love food just as much as we do. We hope you enjoy.

If there were such a thing as dim-sum for mobile food, the Dishcrawl Beta Tasting is a pretty good model. The weather delivered a perfect afternoon for half a dozen food trucks to gather in the U District and serve up small-plates of food ranging from a traditional taco truck to a converted camper serving slow-cooked meats.

I was spoiled at my previous office with 1-4 different food trucks rolling up daily for lunch options, so there was no way I wanted to miss the opportunity for this culinary splurge.

Here are some highlights of how I spent my handful of food tickets at the attending food trucks:

Flair TacoFlair Tacos: carnitas taco
Can’t go wrong with slow-roasted pork. Radish slices and diced onions were the perfect accent of crunch. To be quite honest, part of me wanted to skip every other truck and just keep eating tacos; I am glad I branched out, though.

Quack Dog
Quack Dogs: Hot Link, Seattle style
I’ve lived in Seattle for 15 years and never knew that a thick schmear of cream cheese on the bun is called Seattle-style. Brilliantly, the cream cheese both brightens and cools the spicy of the hot link. Not knowing about this condiment option is both a tragic, and wonderful, oversight, because I could easily make backyard bbqs a lot higher in calories.

Braizen Sandwich
Braizen Sandwich Co: pork belly
I’m a relative newcomer to pork belly (Tokyo boosted my interest), so these open-faced sliders piqued my interest immediately. These guys are all about New American, adding a really creative flair to a traditional combination of roast pork and apples.

Funguyz Food TrolleyFunGuyz Food Trolley: Treignets
When offered the option of beignets stuffed with Nutella and marshmallow, I don’t see a way to not say yes. These little deep fried triangles did not disappoint. By this time, I’d already eaten so much that the tacone (taco shell + waffle cone) with red curry chicken and veggie slaw wasn’t an option, so I’m saving that for the next time I see this trolley dishing up interesting eats.


And my favorite part of this pop-up food court on wheels? There was no heading back to the office to get to work, just a delightful Sunday afternoon to enjoy.

What are your favorite food trucks and food carts? Have you found any cities that truly embrace the mobile food culture? Drop us a message on Twitter at @MIEWFoodsLLC. That reminds me, I need to check the Seattle schedule because I could really go for some poutine.

Until next time,