I transferred in Amsterdam for my trip to Europe. I decided that this was a perfect opportunity for me to grab some chocolate. I wanted to get a brand that isn't easily found in the U. S. Neuhaus, a prime Belgian chocolatier, fit the bill.
This wonderful box of truffles was on sale; I also bought a bar of chocolate. The wonderful smell of the truffles filled my nose as soon as I opened the box. I have eaten several: perfect creamy texture, wonderful creamy taste. We will see how many of them make it back across the Atlantic.
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...


Comments
Post a Comment