Once I arrived at the park entrance, I wanted a small meal to keep me going for the long ride into Denali's interior. Morino Grill did the trick. Named after the gentleman who operated a roadhouse here for many years, it offers the basic, solid food at reasonable prices one would expect at a National Park.
There was my lunch, waiting for me. The cod was good; I nibbled on a few crinkle fries. Satisfied, I was ready to head into the wilderness.
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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