I arrived at Copenhagen hungry after a pair of flights. I haven't visited in quite some time and was amazed at the huge shopping mall that is the main terminal. Shops of all persuasions are mixed with a wide range of restaurants, ranging from takeaway to sit-down. Once I had changed some money I decided on a quick bite at Espresso House.
This photo gives you an idea of the wide range of sweet pastries. I went for something simpler---a brown roll with butter and cheese all chased with a coffee. This snack was simple enough to eat while I waited for my luggage, satisfying enough to keep me going for the afternoon. My server spoke perfect English and with grace.
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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