We enjoyed a wonderful dinner at George's in downtown La Jolla. The location was outstanding, service excellent, and food delicious.
The beautiful sunset made our dinner even more enjoyable.
We started with crispy calamari. The coating was wonderful and the calimari was very tender.
For my main course, I ordered spaghetti with clams, something that I don't have the chance to eat very often. The clams were fresh, the tomato sauce hit the right balance of sweet and tart, and the pasta was al dente.
To finish the evening, we shared this slightly modernized take on tiramisu.
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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