After arriving in Philadelphia, I walked to Rittenhouse Square in search of dinner. I quickly decided that Hip City Veg was worth a try. (I found out during my postprandial stroll that they have several locations across Center City.) I stood in line briefly with a very youthful crowd as I perused the menu.
The vegetarian Philly steak sounded like a challenge that I had to try. It turned out to be very umami-ish and satisfying. The body contains tempeh steaks along with an abundance of very nice mushrooms. The sauce was plentiful to provide smoothness but not overwhelming or goopy. My sweet potato fries were also excellent. I asked for the sriracha aioli was an outstanding blend of heat and creaminess. My meal met all my expectations and more---definitely worth a visit or three.
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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