The Moose Cafe, located at the Farmers Market, is my favorite breakfast spot in Asheville, to the point that I can't bring myself to eat anywhere else in the morning. The place draws huge crowds but their efficiency allows them to keep waits to a minimum without making patrons feel rushed.
I decided to try something different for this visit so I ordered the fried chicken breakfast. The chicken was delicious. The gravy was flavorful, rich, and smooth. And that biscuit was my second---my first came from the basket that was delivered as soon as I ordered. I don't exactly deserve a hearty breakfast like this but it did help me through the drive back to Atlanta.
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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