I was in the mood for a steak so I headed to The Palm. Their LA location is very near the Staples Center. The service was truly superb: my waiter was wonderful; the maitre'd went out of his way to get me a cab for my trip back.
My meal started with very nice bread.
My steak was wonderfully cooked to medium rare, thick and meaty.
My creamed spinach was the best I've had in quite some time. The cream highlighted the spinach without overwhelming it, which isn't always the case.
I finished my meal with some fruit, just the right amount of sweetness to chase all that protein.
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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