I enjoyed an excellent, satisfying breakfast at Biscuit Betties. Betty is located in one of the older malls in downtown Anchorage; she is in the lower level so keep looking for the staircase. Once you find her, you can watch the view of the Anchorage freight district working as you wait. This breakfast is for people who work.
Betty told me that this dish is her most popular, a biscuit version of eggs benedict known as the Biscuit Benny. The gravy was silky smooth, the biscuits flaky and flavorful, the egg soft and inviting. Breakfast went down very easily and kept me going all morning.
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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