Marchesi is located in the historic part of Milan near the castle. This jewel box of a building caught my eye immediately.
This display of pastries confirmed that Marchesi was my sort of place.
The tea room was a delight, a reminder of an earlier time when life was less hectic and people took time to enjoy simple things. I ordered this pastry and an espresso, which were both superb. I believe that this was a layered pastry; I was intrigued by the note in the menu explaining that their croissants are sourdough. Hmmm, I guess I will have to return to be sure I have sampled their entire menu.
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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