A HEALTHY DESSERT UNDER 30 MINUTES

July 4, 2011 by 2 Comments

What a beautiful day today! The sun is shining, the sky is bright blue and there is this gentle breeze, just enough for flying the flags that decorate the many homes around us.

By now, Ken is pretty much used to the idea that the entire country is celebrating his birthday. For years, we were always envious, but concurrently happy for him, having fireworks around the country, music and dancing events everywhere and sizzling hot dogs, hamburgers and juicy stakes on BBQ grills, that we could smell the aromas even through the computer. What luck to be born on July fourth.

It is also a great time to take advantage of the many summer fruits displayed so attractively in Supermarkets, Farmer’s Markets, and at the kiosks and stands of individual farmers that you have to hold yourself not to grab one peach or apricot and bite into it while the juices are running down at the side of your mouth (although that may not be a pretty picture). Today, however, is the day when you want something red, white and blue and that is what I created for our birthday guy.

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EXOTIC LOVE-FRUITS FOR YOUR VALENTINE’S DAY

February 6, 2011 by Leave a Comment

“A perfectly ripe piece of fruit shared with your lover is a true romantic moment.”


While I am writing this post, I cannot help but think: why are we talking, writing, and reading about foods with aphrodisiac properties only for a few weeks leading to Valentine’s Day? Are we interested to have a great sex life for a week or two annually, then back to doldrums? I would hope not.  I suggest we keep these posts, articles, books handy all year long (mainly scattered in the bedroom, the kitchen, the bathroom, etc., ) and consult them daily. I am confident we will be a happy society with no time to kvetch or revolt; our production of goods and services would skyrocket, our economy would flourish and we would live happily ever after….

So, let me know what you think about this suggestion.

At first I wrote about the mythology of aphrodisiac, how it derived from Aphrodite, the Greek goddess of love; and how some foods became labeled as aphrodisiac and used as sexual stimulant …….and then it dawn on me that this story must be getting out of your elbow by now, so I discarded that draft. However, I still love the story of Paris, the young prince of Troy who was charged with choosing “the fairest” of three goddesses to be the recipient of the golden apple. Hera, goddess of marriage and birth, offered Paris riches and dominion over all men. Athena, goddess of wisdom and war, promised Paris knowledge and renown as the bravest, most invincible of heroes. Then the goddess of love and beauty spoke. In a sweet voice, teasing with laughter, Aphrodite said, “Choose me and I will give you love and the most beautiful woman in the world for your wife.” Of course, Paris chose Aphrodite and true to her word, she introduced him to the lovely Helen, wife of the King of Sparta. Paris proceeded to abduct Helen and the rest is, as they call it, myth history; think Trojan War!

Let me know if you share my sentiment, or you hate this story too?

Anyway lets get back to the title of this post and talk about the variety of exotic sensual fruits that in the right circumstances, can get your sexual energies flowing; so keep them handy at all times.

I’d like to start with my favorite one (as our domain name implies): FIGS

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CHOCOLATES YOU MUST KNOW – TOP TEN CHOCOLATIERS IN THE US

December 27, 2010 by Leave a Comment

HAPPY HOLIDAYS – HAPPY NEW YEAR

TIME TO CELEBRATE

AND HERE IS NUMBER FIVE: KNIPSCHILDT CHOCOLATES

This summer, I attended the Global Fancy Food Show at the Jacob Javits Center in New York City. This was a wonderful opportunity in getting oriented to new products and taste a significant number of sweets and other “foods of interest” that were presented at the show.  Knipschildt Chocolates were one of the booths that I made an unplanned stop.  They were not listed under my “must visit” category, because I do not care for golf-ball-size truffles. In this case, larger is not better.  However, they were offering to taste one of their fruit-based syrups (I had  the raspberry with peppercorn) reconstituted with champagne and served in a flute. I could not resist and I did not regret it. This was one of the best champagne cocktail I have ever poured down my throat. In fact, I would compare the experience to drinking one of those “super-thick, super-rich” (as described by Nibbles) full-bodied, real chocolate-based hot chocolate in Cambridge, Mass at L A Burdick. Yum.

Since I was standing at the front of their booth and their truffles were staring right at me, I decided to sacrifice myself and taste one of the dark chocolates. I must admit that right after the first bite, I was ready to be converted and ordered two boxes to be shipped to my office. It is not a total shock, however, since they are using Valrhona chocolate for the ganache, and the cream that is added to the chocolate to create the ganache is infused with vanilla pods for 24 hours prior to use.

Knipschildt’s best chocolate is the Green Tea Truffle. Each bittersweet chocolate ganache truffle is rolled in matcha, the fine green tea powder used for the Japanese tea ceremony; true green tea is the first flavor that tickles your palate and the flavor lingers ever so pleasantly for quite awhile. With this product Fritz Knipschildt created the true interpretation of a green tea truffle. Moreover, their presentation in a beautiful pastel-green box sealed with a bamboo pick is a genius design. Other flavors at Knipschildt include pumpkin, caramel sea salt (this one is excellent), passion fruit, pear, rose water, black currant, apricot basil and other exotic flavors, as well as some classic favorites like softly roasted hazelnut and Manuka honey from New Zealand.
Knipschildt’s “La Madeline au Truffe” was recognized by Forbes Magazine as the most expensive chocolate in the world. It is based on 70% Valrhona chocolate for the ganache with authentic truffle oil and ends with the same for dipping. The ganache is shaped around a French Perigord Truffle, aka French Black Truffle (this truffle alone costs up to $1,000 per pound) and completed by dusting it with Valrhona’s cocoa powder. Can you imagine to have a bite of this gem? It is only a mere $2,100/pound. But you can get one truffle, weighing nearly 2 ounce for $250.00. A real bargain. It is delivered to the lucky recipient placed  on a bed of sugar pearls in a silver box tied with a beautiful ribbon. Sheer extravaganza!

I guess that is what the republicans meant when they were demanding a tax cut for those making $250,000 or over – they will support the economy while indulging in life’s super-delicacies, unattainable by others.

By the way, Knipschildt Chocolates won the coveted Sofie Award at the Fancy Food Show with their Hanna Mini Signature Chocolate Box (Burnt Caramel with Hawaiian Sea Salt). The Sofi Awards are the highest honor in the specialty food industry.

Hello my friends! – I still did not hear from anyone about your favorites. I would love to create another reference list developed by the readers of this post.

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CHOCOLATES YOU MUST KNOW – TOP TEN CHOCOLATIERS IN THE US

December 24, 2010 by Leave a Comment

KEE’s Chocolates in New York City is Number Six

The Artisan:

Kee Ling Tong is a Macao native ad a graduate of the French Culinary Institute (FCI) in New York City. During her training at FCI, she realized that she likes sweets the most, so she launched her chocolate shop on Thompson Street in 2002. Since then her chocolate creations were named the “Best chocolate in New York City” in Zagat’s 2005 Gourmet Guide. She does not need to advertise or promote her business – her chocolates doing all that for her. She still makes her chocolates the old-fashion way – in small batches, by hand. She creates the recipes, mixes the ingredients, fills the molds, stocks the displays, and serves the customers. This artisan’s unique touch is what makes the chocolates at Kee’s so remarkable.

The Chocolates:

Kee designs her products around the seasons and selects only locally available ingredients to be incorporated into the ganache. That is the reason that she does not have the same chocolate products every day and customers my get disappointed when they visit the store to purchase their favorite chocolate, only to learn that it will not be available for another four weeks or so.

The ganaches of Kee’s are melt-in-your-mouth delights. She is constantly striving to create innovative, unique chocolates and she is quite successful in achieving her aim.  If you taste her signature chocolate made with extra-bittersweet chocolate filled with creme brulee, you will never buy bonbons from any other chocolatier again. The combination of black sesame, blood orange and blended pepper are extraordinary and the cherry cordial made with griottes (a tart morello cherry), as compared to the usual maraschino cherries, are refreshing. Thumbs up to Kee for omitting the unbearably sweet fondants from these chocolates. The slightly savory orange ganache with a touch of saffron, enrobed with white chocolate and decorated with crushed pistachio is not to my liking, but people swear by it. It is certainly a “looker.” The jasmine tea truffle, with just enough edge to balance the dark sweetness of the chocolate is a match made in heaven.

Another interesting part of this small SoHo store is that you can see how she makes the chocolates; she is there every day for long hours, so you can be sure that you will have the opportunity to watch her at work or ask questions to which she responds gracefully and professionally (but does not return phone calls if it is not an order). She recommends that you eat the chocolates fairly quickly following purchase, because it tastes best while fresh and she does not use any preservatives, stabilizers, or other similar pharmaceutical fillers in her products. However, I must add that she is not the only one that does not use preservatives in their chocolates, yet they remain delightfully fresh, tasty and do not lose their appearance even after being kept in a chocolate box for an entire week (i.e. Recchiuti, L A Burdick, Richart, La Maison, etc. etc.). She advises everyone not to place the chocolates in the refrigerator, because it would be risking to get a condensation on the surface which alters the shelf life, as well as the taste of the product.

Despite some misses, Kee’s chocolates are a true ”must haves”, but please do not take my word for it; she earned 29 of 30 for the quality of her products from Zagat which is equals to a four star restaurant.

How to purchase:

It is best to visit her stores (either in the SoHo or the Midtown Location) personally, because of the variations in availability. Moreover, you can enjoy to watch how the chocolates are made. The online address is: http//www.keeschocolates.com

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CHOCOLATES YOU MUST KNOW – TOP TEN CHOCOLATIERS

December 18, 2010 by Leave a Comment

Recchiuti Chocolate Samples

INTRODUCING THE SEVENTH CHOCOLATIER:

RECCHIUTI, SAN FRANCISCO

The Artisan:

The Bay Area is the epicenter of great artisanal chocolate products. Michael Recchiuti is one of the top masters of the trade and his chocolates are a true works of art.  He has a production facility in the southeastern section of San Francisco, and a successful, high profile shop in the Ferry Building.

The Chocolates:

The truffles and bonbons contain a perfectly smooth and silky-textured ganache with intense flavors and elegant presentation. We highly recommend that you do not miss out on this one if and when you are visiting the San Francisco area; however, if you can’t get there personally, you can make your order online and enjoy the entire box upon its arrival to your home. I can’t imagine a more elegant and extravagant gift than these delicate and perfectly balanced chocolate creations.

Michael Recchiuti produces a sublime Champagne Truffle with 2001 Schramsberg Blanc de Noirs sparkling wine and a delicate touch of powdered sugar, which is a must – and you will never buy truffles from anyone else. His crunchy sesame nougat is another stunner with its earthy depth, and addictive texture that lingers in one’s mouth for eternity. The Tarragon Grapefruit is a leap of faith into the unknown, but every bite is a reaffirmation of Recchiuti’s extraordinary talent. The Fleur de Sel (salted with French sea salt) contains a pleasantly chewy burnt caramel coated with dark chocolate; the flavors are nicely balanced and the burnt caramel is one of the best we have ever tasted (and we tasted plenty). In fact, we can honestly declare that Michael Recchiuti should be imitated by anyone that wants to create the perfect burnt caramel (not to mention, he should be inducted into the Hall of Fame as the World’s Best Burnt Caramel Producer)

Lemon Verbena is an extra-bitter, dark chocolate ganache with a bright and clear taste of Lemon Verbena, coated in dark chocolate with a beautiful white leaf pattern adorning the top surface. The chocolate is rich and refreshing at the same time. The Force Noir is made with extra-bitter chocolate ganache infused with whole vanilla bean. It is absolutely out-of-this-world; the extra-bitter chocolate gives a pure, clean, intense chocolate experience and the vanilla bean adds that sweetness you need to balance the bitterness. I cannot complete this review without mentioning the Piedmont Hazelnut chocolate. It is a beautiful piece with silky, buttery texture of the gianduja ganache complemented with the light crunchiness of the Piedmont hazelnut (the best in the world). We also ordered their Dragee Sampler which comes with Burnt Caramel Almonds, Hazelnuts, Peanut Butter Pearls, and Cherries Two Ways – WOW! Talking about indulging.

I own a copy of Michael’s book: “Chocolate Obsession” and I am glad I do. At first, I hesitated to purchase it because, being a chocolate snob, I decided that I had enough training; I do not need another book to tell me how to temper chocolate. I was surprised, however, that despite my resistance, I still learned  a few things or two from his book; not to mention the experimentation of creating some his recipes was truly events to remember.  Although I do not reproduce his creations in my repertoire (I do not think it would be fair), some of his techniques assisted me in developing my own master pieces.

The book primarily discusses the simple forms of chocolates (i.e. truffles, dipped and moulded chocolates), for the home maker, but I was delighted that he included his signature creation: the s’mores. In general, what I liked most about Michael’s book is the tone of his writing. When you reading the recipes, or the stories attached to it, you feel as if an old friend wants to share his knowledge with you in the most  intimate manner possible. Anyone interested to learn and experiment in working with chocolates should own a copy. Moreover, it is a great conversation opener when placed on your coffee table in the family room.

How to Order:

One can always order online: http://www.recchiuti.com. Recchiuti’s elegant signature is also evident on his website.  Every box is appealing and  every chocolate is described in the most tempting manner. They are listing their gift boxes, as well as their individual bonbons, from which you an create your own personalized candy box. They also sell sauces (see above the writeup about their burnt caramel); and chocolate bars  (We will review the bars in another upcoming post).

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CHOCOLATES YOU MUST KNOW – TOP 10 CHOCOLATIERS

December 16, 2010 by Leave a Comment

CELEBRATE THE SEASON WITH CHOCOLATES

THE EIGHT CHOCOLATIER: CHRISTOPHER ELBOW CHOCOLATES

The Artisan:

Christopher Elbow began perfecting his chocolate-making skills while working as a Pastry Chef in Kansas City and that is where he started his own chocolate company. His passion for working with chocolate allowed him to be highly creative. His hand-painted sparkling jewels are not only one of the best work of art (excluding Norman Love’s work, of course), but most carry well-balanced flavors, ingredients in perfect harmony and aroma that can fill a dance hall. He worked with such famous TV chefs, as Emeril Lagasse and he is featured in many print publications, including Fine Cooking, Food & Wine, InStyle and Oprah.

The Chocolates:

Chef Elbow’s use of Vietnamese cinnamon, rosemary with a hint of caramel, or sparkling bubbly flecked with shimmering gold are just phenomenal. We could not stop eating them until we realized that the box is empty.

I must add, however, that not every piece is “perfect”; we did find some misses, but from such a large selection of uniquely flavored bonbons, he is allowed to have a few that may not be to our liking. For instance, in the Rum Raisin chocolate, the rum overpowered the entire product and we did not think that Mango was the right fruit to be used with caramel; he high acidity of this fruit altered the taste of the caramel, and not in a good way. On the other hand the crunchy caramelized hazelnut filling with the smooth, creamy milk chocolate shell was just delightful and the Raspberry, with a layer of the pate and the dark ganache are divine.  The Venezuelan Spice where dark chocolate center spiced with chile and enrobed in a thick dark chocolate shell and the Orange Pekoe Tea with aromas that infiltrated our entire surroundings are both complemented the overall presentation. At first, the Venezuelan spice tastes like the regular dark chocolate ganache; rich and velvety, however as it slowly melts away on the front of your tongue, you can feel the spice catching up to you as it leaves a fiery kick on your palate. You must try the Champagne bonbon if you want celebrate the season by washing down the combination of milk and dark chocolates with the bubbly. The Cappuccino tastes as if you are sipping a nice cup of coffee accompanied with a piece of smooth milk chocolate.

We believe, however, that seven caramel-based creations of the total of 25, creates  an imbalance in their otherwise unique and tasty inventory.  I love a well-made caramel but if it is nearly one-third of the choices it reduces the selection options. I addition, some of the caramels are either too sweet or the caramel a bit overdone which accentuates the bitterness of the bittersweet. I don’t want to give the impression that Chef’s Elbow creations are anything other than top of the line but requires a careful selection.

Since I taste (and create) many chocolates, my critical palate has a couple of cons but please keep in mind that everyone has their own preferences and tastes  and to enjoy these chocolates requires a fairly sophisticated palate.  I also like to make my doctors unhappy, because I believe in all those reports about the beneficial effects of dark chocolates, they don’t.

Chocolatiers at Chef Elbow’s level work with top ingredients (for those who keep track, he uses El Rey couverture). We just don’t know what technique creates this kind of palate magic.

How to order:

It is a good idea to visit their website: http://www.elbowchocolates.com/shop_online and review your options (even if you live nearby). Every chocolate piece is a work of art and they presenting them in their gift box. They also sell chocolate bars, (actually 17 different variations), drinking chocolate in a tin and chocolate coffee.

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