Friends recommended Giovanni's and they did not steer me wrong. This restaurant is located near the historic River Rouge plant. The service is elegant and welcoming.
My salad was dressed with a light, flavorful dressing that hit the tangy and herbal notes very nicely.
This bread was kissed with butter and garlic---wonderful.
Chicken picatta is something that I don't often get a chance to order. This dish gave me exactly the tart taste I was looking fro.
This pasta is fresh perfectly al dente. The marinara sauce was meaty and rich.
My tiramisu combined all the flavors one wants: ladyfingers, cream, coffee.
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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