Golden is a small mining town at the edge of the Rockies that has become remarkably hip. Abejas sits between the Colorado School of Mines and the Coors brewery. Their food is excellent. I managed to grab the last seat at the bar and was treated with the utmost of grace.
Most of the food at Abejas has a deconstructed presentation. My Bibb salad was excellent but I was compelled to ask what I should do with the dollop of dressing on the side; I was told that it was there just in case I wanted a little more dressing. The rose hips added some sweetness and a little tartness.
My trout was very moist and very tender. Rose hips once again featured in the ensemble.
My Swiss hazelnut cake was outstanding. It was nicely sweet but not overpowering. The deconstruction helped me to better appreciate the ingredients. I could dip the cake into the ground hazelnuts and chocolate for an accent.
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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