My NYU friends took me to lunch at La Defense, named after the revitalized district at the edge of Paris. The restaurant is located in MetroTech and its decor complements the work-oriented, energetic vibe of the patrons.
I jumped at the chance to order a bowl of onion soup. This was an exemplary preparation with plenty of umami in the soup. The cheese on top combined gooiness with crispiness, a very attractive duo.
My main course was this very nice Caesar salad with salmon. Yes, I know that Caesar salads are boring, but I like them. The salmon was very nicely prepared.
And here are some sweet potato fries for the table.
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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