After a good day of work I was ready for a steak. Annie's gave me a very satisfying carnivorous evening. The vibe is more coffee shop than fancy steakhouse; the casual, friendly atmosphere and welcoming service were exactly what I had in mind.
A wedge salad with bleu cheese is always a treat. I enjoy the rich dressing and crunchy lettuce.
My 12 ounce steak was just the right size. I decided to enjoy a little bleu cheese on top. The onion rings were excellent and the carrots were very nice.
Of course, I had to finish off this meal with some chocolate cake. The cake was rich, moist, and very chocolatey. A great end to 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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