In need of dinner on Sunday night, I wanted to try some place new to me. Centro fit the bill and delivered a very enjoyable experience. The place was bustling with a combination of locals and non-locals. Service was outstanding.
The meal started with this bread, very tasty and with great tooth.
The meal became serious with this fried calamari. The octopus was very tender and the crust wonderfully crunchy. The tomato sauce was my favorite.
My main dish was this hearty cavatelli. The sausage in the sauce gave it a meaty richness; just a touch of heat enlivened it. The pasta was perfect in texture.
I couldn't resist this cheesecake for dessert.
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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