I have driven past the Corn Palace on Lawrence Expressway for decades but never stopped until today. For as long as I can remember, which is a long time, the Corn Palace has stood at the edge of a small field in the middle of the Santa Clara suburbs. You can't get to it directly from Lawrence---you have to weave your way around a couple of blocks of suburbia. I really admire their dedication. The selection today was small, as one might expect in December, but I came away with two large Fuji apples. Keep at it, guys.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...

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