Villa Amore is a new Italian restaurant on the north side of Lincoln. So new, in fact, that I managed to catch it on its second night. The decor was entirely appropriate for an evening out without being stuffy. The service was very gracious. And the food was quite good.
I started with this soup, a chicken potato soup. The soup was medium-thick giving a very nice texture. The flavor was potato-y with a nice dose of chicken from both the pieces of chicken and the chicken stock in the soup. I swirled my bread in the olive oil and enjoyed it.
My entree didn't make it into my camera but rest assured that my chicken and peppers was very good. Italians are very good at combining hearty meat and pasta in a way to run all the bases on the way to a home run. The creamy sauce pulled everything together. Overall, a very satisfying meal.
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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