Travel by flying is hectic at best. At worst, eating a proper meal simply isn't possible. I had time before my flight before lunch and took advantage of the opportunity. Legal Sea Foods, located in the non-secure area of DCA, is a favorite restaurant of mine and I was happy to see it.
I ordered blackened salmon, which was excellent. The menu includes both blackened and Cajun options. When I asked my server the difference, she told me that they were the same. Perhaps on my next trip I should try the Cajun version to compare.
I wanted a little something extra. These chocolate chip cookies gave me the added bonus of allowing me to eat one at the table and save the rest for later. They were outstanding: warm, soft with a bit of crunch, rich with brown sugar, butter, and chocolate.
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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