Dimitrios and I arrived in Las Vegas for a workshop and decided to start things off with a dinner at Rao's in Caesar's Palace.
The bread basket is excellent. My favorite is the crispy stuff. Of course, like everything at Rao's, it holds much more than we could eat.
We started with calimari. The dish contained also contained a few shrimp and other things. The seafood was very fresh and the coating was perfectly crisp.
I ordered osso buco, something I enjoy but don't often see. The meat was fork tender. Of course, the marrow was the treat. I scooped it out with the fork onto little pieces of bread.
Dimitrios went with an order of spaghetti with marinara sauce topped with two of Rao's heavenly meatballs.
This tiramisu finished off the meal and us. The light texture was outstanding. The cream and cake balanced perfectly, enhanced by a liqueur soak.
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...






Comments
Post a Comment