Witty recommended Sebastian's Table in southwest Lincoln and, as always, his recommendation was excellent. The space is modern and full of light. The service was extremely gracious.
The roasted brussels sprouts were outstanding. The roast was forward giving a nice complement to the sprouts' herbaciousness.
This beet salad was excellent with a wide range of flavors.
My salmon was perfectly executed and very fresh.
We finished by sampling two types of ice cream. Both were made at the restaurant by their pastry chef and both were superb. The cream was perfectly balanced with the underlying flavor. The overall impression was one of richness and luxury.
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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