Brittany's tip about Cultiva was a great suggestion for breakfast. This location is in a small, tree-lined neighborhood not too far from the capitol building. The staff and the space are both very inviting.
Breakfast was superb. Cultiva roasts its own coffee, which is excellent. The omelet was fluffy, tall, and perfectly cooked. The veggie fillings included artichoke and red pepper. It came with potatoes, which were also excellent. I also ordered a johnny cake, which was huge. Its corn flavor was delivered on a thick and fluffy crumb.
This chocolate bar is made by a local chocolatier with coffee nibs from Cultiva. I haven't tried it yet but I look forward to enjoying it.
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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