Several Drexel students and I enjoyed a great lunch and good conversation at Cozara. The West Philadelphia scene in the University District has blossomed. Cozara has a good environment for enjoying lunch and discussion.
We started with edamame and gyoza.
My lunch came with a good miso soup. I always enjoy the subtle combination of umami and salt.
I ordered the sushi set with the U Love Salmon option. Everything was very fresh.
The students branched out and tried several options.
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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