Hyesoon and I visited Kyma for dinner. It's a very well established part of the Atlanta restaurant scene and for very good reason. The food is excellent and the atmosphere is casual elegance.
We ordered the tasting menu to maximize the variety of things we could taste. It starts out with a variety of spreads. I expected the eggplant to be my favorite. Although it was good, I loved the roasted red papers and the yogurt/cucumber/dill spread was wonderfully refreshing. We then went onto a selection of appetizers. I particularly loved the spinach and feta pies.
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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