Friday, February 24, 2006
My Chocolate Wish List, Round 1
Today Kelly gave me an article about chocolates from a recent issue of Saveur. It features 10 chocolate makers "producing unique creations that were truly divine to eat." I have tried only one brand, Mariebelle--uniquely flavored, artistic slabs of smooth ganache. The article doesn't mention it, but their hot chocolate is decadent as well. Now for the other nine brands, added to my official chocolate wish list:
1. Candinas: I will take the article's word for it. Their website certainly did nothing to inspire enthusiasm for their chocolate.2. Chocolate Springs: "Experience chocolate therapy." I'm ready! Ship me a box of Jasteasia and Tangerine Gingers immediately! I have important destressing to do!
3. John & Kira's: Great sounding flavors, including Papohaku Ginger, Lingering Lemongrass, and Bergamot.
4. Norman Love Confections: Wow, these are beyond gorgeous. It may actually be a sin to eat these.
5. Poco Dolce: Apparently the tiles are the way to go. And, they're sprinkled with sea salt, so that sells me on 'em.
6. Recchiuti: In their seasonal selection they have a gourmet "s'mores kit" that just may indicate that I've died and gone to heaven. Their chocolates are little works of art too, especially in flavors like Star Anise and Pink Peppercorn, and Tarragon Grapefruit.
7. Sans Souci: OK, they have something called a Marquis Bar and it looks just like brownie, with a layer of creme brulee in the middle. Need I say more? And, the raspberry truffles "are a must," according to my sources.
8. Valerie Confections: Chocolates for the Daily Candy set. Hopefully the cuteness of their website doesn't overshadow the quality of their chocolates. They sound pretty interesting though--toffees flavored with fresh ingredients, like ginger and mint.
9. Woodhouse: Chocolates for the Tiffany's set? I may have to buy them just to get the blue box.
Labels: chocolate
Saturday, February 18, 2006
Chocolate Mink
This is a fantastic recipe from the September 2005 issue of Gourmet. My husband describes it as "eating just the inside of a chocolate lava cake." It's a decadent, rich, gooey chocolate souffle--and it's not hard to make. In addition to buttering the ramekin, you may also want to place a buttered round of parchment at the bottom to make it easier to unmold. The dessert's not really about appearance though, so if you want to skip that step, you can just scoop out any bits that stick with a spoon. This recipe serves 2, but can easily be multiplied to serve more.
Ingredients:
2 T. unsalted butter, cut into pieces
3-1/2 oz fine-quality bittersweet chocolate, finely chopped
1 large egg, separated
Pinch of salt
1 tablespoon sugar
Coffee ice cream
2 5- to 6-oz. ovenproof glass or ceramic bowls or ramekins
Step-by-step:
1. Put oven rack in middle position and preheat oven to 350°F. Butter bowls or ramekins.
2. Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk and a pinch of salt until combined.
3. While chocolate is cooling, beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add 1 T. sugar, beating, and continue to beat until white just holds stiff, glossy peaks.
4. Whisk about one fourth of egg white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly.
5. Divide batter between bowls or ramekins. Cover each bowl with a small round of foil and crimp foil tightly around rim. Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water. Bake until puddings are just set, about 30 minutes. (Puddings will be gooey to the touch.) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour.
6. Just before serving, unmold puddings into serving bowls. Serve with a scoop of coffee ice cream.
Note: Puddings can be made 4 hours ahead and kept in bowls or ramekins at warm room temperature. Dip in hot water 10 to 15 seconds to unmold.
Tuesday, February 14, 2006
Happy Valentine's Day
Friday, February 03, 2006
KitchenMaus: Hungry on the Streets of New York City
On a cold and rainy evening, Jayme met me in Times Square and we embarked upon a mini foodie journey. A recent and enthusiastic New Yorker, she was ready to indulge in a few small delights in the big city.
First we hit the Bodum store, which was bigger and more exciting than I had anticipated. A Bodum convert for years, I showed off their products to her and professed the greatness of their Mini Santos, to a degree to which may have been unbelievable to the average person. Jayme took my word for it, and I think also admired its modern flair.My reason for visiting the store, besides the obvious need to ogle and touch the Euro-centric award-winning products, was to purchase for my very own the Nissen acrylic salt and pepper grinders. The small, adorable size, of course. Sadly, I was thwarted in my full mission--they were out of the pepper grinder--though I did manage to console myself with the salt grinder. After a quick demo of and shot from the store's newest Jetsons-like espresso machine, we were off to our next destination: cheese.
Following a short cab ride, we entered into the hallowed and pungent walls of Murray's Cheese Shop. This was a foodie retreat I was not prepared for. You could actually look through windows at giant rounds of aging cheese! They turn these regularly through the final days of aging. We tasted several cheeses, and Jayme and the clerk assured me it would not be out of the question to try to transport some all the way back to Seattle. In fact, Jayme suggested that it might be manditory. After quite a few tastes and some extra time feigning indecision and requiring additional tasting, I settled on a Robiola and some Constant Bliss. The latter I bought without tasting, largely on my faith in the name. As it turned out later, the Robiola was my version of cheese bliss.
Fully cheesed out, we headed down the block to the Pearl Oyster Bar. Bustling, but not overwhelming, we sat in the window seat and enjoyed glasses of wine before being seated at the bar. Over several hours of good conversation, Jayme and I shared several plates of perfectly prepared shellfish. We started with a half dozen salty-sweet-plump Nova Scotia oysters. Next, a plate of salt-crusted shrimp. These shrimp arrived in their Sunday best--shells still on under their batters, ensuring a punch of juicy meat waiting to burst forth. Next came seared scallops on a bed of buttery parsnip-beet hash. For the first time in my life, I not only enjoyed beets, but found them somewhat intriguing, and in fact could not stop eating them. For dessert, we lingered over a creamy butterscotch praline parfait, topped with shards of burnt sugar.
During our dinner conversation, Jayme convinced me that I really ought to get to Jacques Torres Chocolate Haven, which had been on my short list for the trip. Not that I needed much convincing to make the effort, but she did point out that it was a necessary destination on the travels of an amateur chocolatier. I set out early the next morning for the shop, and after a short subway ride entered into a cloud of chocolate that in itself was worth the trip. Almost dizzy from the cocoa-scented haze, I chose a few items as gifts and then spent a good deal of time selecting the 25 chocolates that were put into a box as a gift to myself. Not ready to leave the chocolate's embrace, I settled down for a Wicked Mocha and a chocolate-almond-banana croissant. The croissant put every little American pastry to shame, with its crispy outside, flaky inside, and chunks of deep, dark chocolate. The mocha was instantly the best beverage ever to pass through my lips, and then minutes later almost unbearable in its goodness. Really, a cup of fondue with a shot of espresso, it takes a certain level of stamina and genetic blood sugar leveling to do right by it. Alas, it was too much for even me. But I will forever remember my seven sips of chocolate ecstasy.Labels: chocolate
Thursday, February 02, 2006
Official KitchenMaus New York City Restaurant Picks
This post is dedicated to Ms. Jayme Lynes, New Yorker Extraordinaire, and the finest of dining companions.
Restaurant Wish List
Le Bernardin: Legendary French restaurant; chef Eric Ripert
Per Se: Famous Thomas Keller(French Laundry) French restaurant
Craft: One of the restaurants on the November Michelin Guide list
Cru: Recommended by my friend Alexis; do the prix fixe
Daniel: A Daniel Boulud restaurant
Tabla: This place might be interesting; nouveau Indian
Babbo: Mario Batali’s main restaurant
Nobu or Nobu 57: Sushi of the gods
Always Worth Going Back To
Wallse (Austrian)
Asia de Cuba (fusion)
Artisanal (cheese)
Balthazar (breakfast or lunch; French)
Hearth (experimental comfort food)
Pearl Oyster Bar (seafood)
Jacques Torres Chocolate Haven (chocolate, of course)
