A tip led me to La Galeria. It isn't obvious to find. It is in a strip mall next to Wal-Mart and located around a corner that makes the sign just a little harder to see.
I'm really glad that I was told it was there. The restaurant has two sides, one for food and the other an ice cream parlor. I concentrated on evening ice cream and plan to go back for lunch or dinner.
My mango ice cream was spectacular. Both the cream and the fruit came through very clearly. This was a superb ice cream treat.
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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