Lee Garden is off Holcomb Bridge Road, right behind Alpha Soda. It fits the classic Atlanta mold of a nondescript strip mall storefront hiding a pleasant family restaurant. The interior is simple but nice. The service was very polite and attentive.
The potstickers were quite good. I don't think they were made in a machine. The crust, one of my favorite parts, gave just enough crunch.
I had a chance to try two dishes. Beef with broccoli was fine but nothing spectacular; of course, it's a pretty basic dish. The tofu with pork crept up on me. It was seemingly simple but something in the sauce, I think a combination of ginger and pepper, really stayed with me. The sauce made this simple dish much more interesting and unusual.
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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