An errand run to Omaha left me searching for a quick bite to eat before heading home. I stumbled onto Mangelsen's and was very glad that I found them.
The best description of the restaurants that I can come up with is a country store on steroids. They have a large gift shop and a huge bakery full of delicious-looking foods. Not everything is sweet---they displayed a full rack of freshly baked bread loaves.
I just needed a quick pick-me-up so I ordered this Italian style soup. It was superb, the best soup I've had in awhile. The flavors were rich and everything was perfectly seasoned. The bread was outstanding, too. My service was extremely courteous and welcoming. I will make this a regular stop on my forays to Omaha.
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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