An evening drive back to San Jose took me through the heart of Steinbeck country. Dinner in Salinas, Steinbeck's home, was a perfect way to cap off the experience. Patria is elegant and welcoming with tall ceilings and superb service. The menu features an interesting combination of Italian and German selections.
My meal started with soft, pillowy bread.
My squash soup was superb, creamy with a touch of heat.
My veal was creamy and hearty. The potatoes added a touch of carmelized goodness. The baby carrots were superb, as one would expect from this rich farm country.
My apple strudel was outstanding, flaky and with great fruit taste.
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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