Category Archives: Chocolate

Cheap Foodie Thrills

Posted on December 13, 2011 | Leave a comment

In this time of economic austerity, splurges (over-the-top vacations, frequent meals out, all-you-can-eat organic produce, seasonal wardrobe refreshers) are off of the table for most of us.

Fortunately, we can still indulge in gourmet food. After all, a few $6 chocolate bars, $5 fig preserve jars, and swoon-worthy cheeses won’t break the bank. Here are some ways to treat and nourish yourself in this stressful period:

  1. Dalmatia Fig Spread: Not just any jam, this dark, seed-studded spread has an intense flavor reminiscent of brandy and dried fruit. Try it alongside a cheese plate, on toast, swirled into yogurt, dolloped atop vanilla ice cream…(about $5/jar)
  2. TCHO Chocolates: I recently tried the company’s new SeriousMilk bars: “Classic” and “Cacao,” and was completely blown away. Milk chocolate perfection: a rich and creamy texture, with serious cocoa flavor and a slight tang. For all of you milk chocolate skeptics, head over to the TCHO Web site (www.tcho.com), and order a bar. You won’t be sorry. (About $11/2 58-gram-each bars)
  3. Groats: With a name like “groats,” you’re probably far from tempted. But this unrefined form of oats becomes perfectly tender after an overnight stint in the slow cooker (rather than overcooked, as with steel cut oats). Purchase the steel cut variety of groats, add some flavorings, and wake up in the morning to a comforting, aromatic bowl of goodness. (Just a few dollars, buy in bulk at health food stores or Whole Foods Markets)
  4. Pecorino Cheese: Made with sheep’s milk, Pecorino is arguably as delicious as Parmigiano-Reggiano, but much lower in cost. Try this snowy white, salty cheese with a rich, meaty taste grated over pastas and stirred into meatballs. (around $5/half pound)
  5. Seasonal Produce: If you buy produce in season (one example: persimmons right now), you’ll glean the best product for the least amount of dough. Lately, I’ve been buying less organic–but more seasonal–produce, and doing so has made a large dent in my grocery bills.
  6. Lindemans Fruit Lambic: For those who don’t like beer, try this fizzy, fruity, sweet-but-not-saccharine product. The raspberry flavor is the perfect accompaniment to chocolate, such as TCHO SeriousMilk. (around $9/large bottle)

Do you have any other budget food and drink favorites? Let me know – I’d love to hear about them!

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Posted in Chocolate, Desserts, Fruit, Gifts, Shopping, Snacks

Ultimate Foodie Gift Guide 2011

Posted on November 28, 2011 | 1 Comment

Many women angle for jewelery, others make-up. For me (no shock here), it’s all about food and drink (and some minor home improvements)! Below, find the edible presents I’m hoping to receive or own and heartily recommend this season (I know, I know, some of these are a bit extravagant, but I can dream!):

  1. Custom spice blend from La Boite a Epice in Manhattan: The most recent issue of Food & Wine Magazine profiles Lior Lev Sercarz, the founder of this spice boutique in New York City’s Hell’s Kitchen. I’m dreaming of my own customized mixture, or at least, a few of the already-created blends made for expert chefs, such as Ana Sortun of Cambridge, MA’s Oleana and Sofra Restaurants. www.laboiteny.com (price unknown)
  2. Hamilton Beach 6 Quart Programmable Stovetop Slow Cooker (33567T): Since beginning work on my slow cooker cookbook for The Taunton Press, I’ve fallen increasingly hard for slow cooking–and this new reasonably-priced appliance makes the technique even easier! Brown meats and saute aromatics in the stovetop-safe crock. No more dirtying an extra pan or losing precious fond (brown bits) on the bottom of the pan! www.hamiltonbeach.com, about $75
  3. Davao White Chocolate Bar + Pistachios from Askinosie Chocolates. I love the subtle tang that goat’s milk lends to chocolate, and am further tempted by the addition of gorgeous, rich pistachios. www.askinosie.com, $10.50
  4. Any treats, especially petit fours, from Valerie Confections in LA. A couple of years ago, I received a shipment of their petit fours, and was entranced. Now I’m itching to try the rose petal and ginger varieties. www.valerieconfections.com, $50 for 12 petit fours.
  5. A trip to my favorite (domestic) foodie destination: Northern CA. As always, I would make a pilgrimage to San Fran’s Ferry Plaza Market, try Cotogna Restaurant (the casual offshoot of Quince) and Manresa, and spend a few days in the Napa Valley, returning to Ubuntu and the Oxbow Public Market, and trying new restaurants that have cropped up since my last visit.
  6. Decorative painting of my tired kitchen cabinetry. I would love the nicked, farmhouse-y wood to be coated in a creamy off-white matte finish. There’s no better way to wake up a blah or outdated kitchen.
  7. A larger outdoor grill. We can’t cook burgers, hot dogs, veggies, and BBQ chicken rapidly enough with our standard Weber Genesis Silver B model.
  8. …And while we’re on the subject of outdoor entertaining, a standing heat lamp (to extend outdoor entertaining season in my neck of the woods: Southern New England), a large and attractive umbrella or awning, and a fire pit.
  9. An outdoor shower. I know it’s not food-related, but my husband and I are still dreaming of the one we enjoyed at Manka’s Inverness Lodge in California’s Marin County. Cue in bird song and the aromas of eucalyptus and redwood. Need I say more?
  10. Black truffle butter, the perfect complement to rib eye steaks.
  11. A selection of varietal honeys, including some I’ve never tried, such as California’s stir thistle.
  12. Sea urchin. I have yet to try it, and am eager to do so.
  13. A new fridge, preferably a Sub-Zero (told you I was dreaming!). The model I inherited is over 20 years old, and on its last gasp.
  14. High-quality tea (especially flavored black and green) and coffee, such as The Perfect Sip Allegro Coffee gift set available at Whole Foods Markets. www.wholefoodsmarket.com/products/774
  15. Gift certificates to Dean & Deluca, Williams-Sonoma, Balducci’s…

Should I add anything to this list? Let me know, and have a happy and healthy holiday season!

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Posted in A Food Writer's Life, Chocolate, Gifts, Kitchen, Sense of Taste, Stores

Chocolate: For Me and My Three-Year-Old

Posted on October 28, 2010 | Leave a comment

It had been a long time since I’d indulged in a chocolate bar. After all, I’m a disciplined person–except when it comes to chocolate. I’ve been known to devour an entire box of truffles in one sitting. So you see why I need to be careful when it comes to my drug of choice.

Then the other night, I remembered my stash in the basement (which, being cool and dark, is an intelligent place to store chocolate, as well as wine). White styrofoam on the outside, the plain exterior of my storage box offers no clue to the treats within.

My bar of choice that evening: an Askinosie Davao Dark Milk Chocolate Bar + Fleur de Sel, which–along with the company’s El Rustico Dark Chocolate Bar (with vanilla bean morsels and sugar crystals)–is one of my favorite chocolate bars around. (While we’re on the subject, I’m also an ardent fan of Amano Chocolate, Michel Cluizel, Valrhona, Vosges, and Dolfin.)

Inspired, I decided to share the wealth, removing some Scharffen Berger semisweet chocolate for my three-year-old son, Max. While he eagerly waited, I melted the chocolate in the microwave.

Soon, I was teaching him to dip pretzel sticks into the molten chocolate. “This is a nice combination!” he pronounced. Over the past few nights, we’ve varied the routine a bit, sometimes substituting apple or pear slices (note to parents: if you’re having trouble getting your little ones to eat fruit, try this).

The only downside: Max now requests Scharffen Berger chocolate more than I’d like…he’s developed an expensive habit. At least, Max is getting healthful antioxidants, I tell myself (the bar has a cacao content percentage of 70%).

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Posted in Chocolate, Desserts, Feeding Kids, Snacks

Best Ice Cream Treats

Posted on October 11, 2010 | 1 Comment

Sure, fall is upon us, and winter is in the foreseeable future. But, that doesn’t mean individual ice cream treats (or “novelties,” to use industry jargon) aren’t still tempting us from the freezer case at our nearby grocers.

A few months ago, I had the enviable task of tasting about 100 novelties–and five of the top products ended up in an Everyday with Rachael Ray Magazine story. This means, an embarrassment of riches couldn’t be recognized.

Here are some of my other favorites:

Bars (sticks or no sticks): Haagen-Dazs, Julie’s Organic, Snickers, Whole Treat (Whole Foods Market), Dovebar, Ben & Jerry’s, Trader Joe’s Ice Cream Bon Bons, and Klondike Caramel Pretzel, and–for light–Breyer’s Smooth & Dreamy line (especially chocolate chip, vanilla caramel chip, and chocolate-covered strawberry) and Skinny Cow (especially chocolate truffle and caramel truffle)

Cones: M&M’s, Snickers, Nestle Drumstick Vanilla Fudge, Good Humor King Cone, and Blue Bunny Champ! Vanilla

Sandwiches: Trader Joe’s (chocolate chip cookie), Julie’s Organic, Klondike Oreo, Klondike Chocolate Peanut Butter, and–for light–Weight Watchers Vanilla

Cups: Great Value (especially butter pecan turtle and chocolate overload) and–for healthy–Skinny Cow (especially cookies & cream and chocolate fudge) and Weight Watchers chocolate fudge brownie

If I could choose only five to take to a dessert island (one equipped with freezers!!), I would pick Julie’s Organic chocolate-covered coffee bars (which ended up in the article), chocolate-covered chocolate ice cream Dovebars, Snicker’s bars, and Trader Joe’s ice cream sandwiches and bonbons. I might also sneak in some Whole Treat (Whole Foods) bars and sandwiches.

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Posted in A Food Writer's Life, Chocolate, Shopping, Snacks

Chocolate and Avocado Mousse

Posted on May 17, 2010 | 2 Comments

Strawberry and Mexican Chocolate Mousse Parfaits

You probably scrunched up your nose and regarded the computer screen skeptically after reading that recipe title. But, stay with me for a moment. I too was doubtful as to whether chocolate and avocado would mesh well.

Still, the idea had intrigued me ever since I began eating more healthfully a few months ago. After all, I’d heard that avocado (whose fats are mostly heart-healthy monounsaturated, the same type found in extra virgin olive oil) could substitute for heavy cream and/or egg yolks in uncooked dishes. No need to worry about raw egg, an ingredient in many recipes for chocolate mousse.

That’s why, preparing brunch for some friends and their kids this weekend, I found myself pureeing avocado with a bit of organic coconut oil, plus maple syrup, vanilla extract, and salt. The result was creamy and smooth. I dipped in my spoon, and marveled at the tropical flavor. I made a mental note to stop at this point in the future, layering the mousse with tropical fruit (like passion fruit and diced papaya) and garnishing it with shredded coconut.

For the time being, though, my mind was set on chocolate. Somewhat pained that I’d lose the gorgeous avocado-green color (much better suited to dessert than kitchen cabinets!), I spooned in some unsweetened cocoa powder and cinnamon for a Mexican chocolate flavor. After a few more seconds in the food processor, I sampled the satiny mixture. Rich and delicious, with subtle coconut undertones, it revealed no hint of the avocado. I sliced up a quart of strawberries, and then layered them in six small parfait glasses with the mousse, garnishing the elegant desserts with sprigs of fresh mint.

In just 10 minutes, I had a company-worthy dessert that was nourishing enough for my children (who, along with their friends, competed with the adults for spoonfuls!).

It’s up to you whether to divulge the secret that these vegan and pareve (if you’re kosher) treats are actually good for you. If you do, you might want to quiz your guests, asking them to guess the mousse’s secret ingredient. I bet they’ll have no idea that an ingredient primarily used in guacamole could make for the ultimate last course.

Strawberry and Mexican Chocolate Mousse Parfaits (with Avocado!)

Makes 6 small portions

This vegan, dairy-free, nourishing recipe is heavily adapted from “Chocolate of the Gods Mousse with Raspberries and Mint” from The Balanced Plate. For a less intense maple flavor, feel free to substitute a mild honey (such as wildflower) for the maple syrup or to use half maple syrup and half honey.

2 Hass avocados (about one heaping packed cup)

3/4 cup maple syrup

2 Tablespoons coconut oil

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1 cup unsweetened cocoa powder

1/8 teaspoon ground cinnamon

1 quart strawberries, hulled and sliced

6 fresh mint leaves for garnish

1. Puree the first five ingredients in the food processor until smooth. (Marvel at the color and taste – at this stage, it’s an absolutely delicious avocado coconut mousse.) Add the next two ingredients, and puree until smooth. Layer with the strawberries in six small parfait glasses, and garnish with mint. Serve.

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Posted in Chocolate, Cooking, Desserts, Feeding Kids

Spiced Hot Chocolate

Posted on December 20, 2009 | Leave a comment

Some of the ingredients in my spiced hot chocolate

I’m always looking for excuses to eat chocolate — and just came up with a new one: a vehicle for sinus-clearing spices. Whenever I find myself nursing a cold (like today), I crave warm spices and roots: cinnamon, black peppercorns, cardamom and ginger. That’s why, a couple of hours ago, I prepared a pot of spiced hot chocolate, a bit of an homage to sweet Indian chai.

I launched the process by pouring a generous quart or so of skim and 2% milk in a saucepot, then dumped in a paltry 1/4 cup of cocoa powder, and added a few whole black peppercorns, a couple of cinnamon sticks, a bit of crystallized ginger, and some cardamom pods (when I’m feeling less lazy, I place them in a sachet fashioned from cheesecloth and kitchen twine).

I sprinkled in a few grains of salt, then brought the mixture to a simmer over medium-high heat. Meanwhile, I unwrapped squares of ScharffenBerger 70% chocolate, dropping them in as I went. Once the mixture was sufficiently hot, I finished it with a teaspoon of vanilla extract and 1/4 cup of sugar.

Maybe it’s just a coincidence, but I’m feeling much better now. Forget OTC decongestants, bring on the spiced hot chocolate!

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Posted in Chocolate, Cooking, Desserts, Drinks

Chocolate + Matcha = Bliss

Posted on December 8, 2009 | 2 Comments

Chocolate-Filled Matcha Cupcakes

We already know what happens when PB meets J and sea salt hits all things sweet – pure bliss. So, here’s my nomination for another Perfect Couple (at least, in the food world): Matcha (powdered Japanese green tea) and chocolate. Seriously, the marriage of these flavors makes a lot of sense. The sugar and fat in the chocolate perfectly balance and round out the bitterness of the matcha (that’s why any chocolate paired with this tea shouldn’t have too high of a cacao content). Meanwhile, the floral and grass notes of the matcha add freshness and interest.

That said, now you’ll understand why I’m always eager to try out desserts marrying the two ingredients. Two cases in point: A few months ago, I hosted an afternoon (iced) tea party, and served the Matcha Green Tea Cupcakes (the regular size) from FoodMayhem.com, above. My only adapation was sprinkling some chocolate chips over the batter after each muffin cup had been half-filled, then pouring on the remaining batter. A definite keeper.

Matcha and Chocolate Birthday Cake

Then, there was my birthday. Look above to see what I requested from my sister, Jackie, our official, expert Family Birthday Cake Baker. She made the Double Chocolate Layer Cake from Epicurious (March 1999), and slathered on the frosting from the Green Tea Layer Cake at allrecipes.com. I gilded the lily with a favorite, some julienned crystallized ginger. Yum.

If you’re not in the mood to bake, but still want to experience this pairing, try the chocolate and matcha bars from Dolfin or Vosges,  the truffles from Dean & Deluca, or the filled chocolates from Kee’s (I know, it’s my second time mentioning Vosges and Kee’s – you can see where my heart is).

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Posted in Chocolate, Cooking, Desserts

Chocolate’s Strange Bedfellows

Posted on December 5, 2009 | Leave a comment

Funky chocolates and other booty from a recent food shopping expedition

You never know what you’re going to find in chocolate bars these days…cacao’s got some pretty unexpected bedfellows. Here are a few of my favorites:

On the innovative-but-not-too-strange front, Missouri-based Askinosie has partnered with famed Michigan food emporium, Zingerman’s, to develop “El Rustico,” a single-origin 70% dark chocolate bar with bits of vanilla bean and whole sugar crystals. With a production process that omits conching (mixing) and uses “very little refining,” Askinosie produces a crunchy and floral treat reminiscent of slightly coarse Mexican chocolate. I’ve seriously considered ordering a slew of them since they sometimes sell out…

Meanwhile, Chicago-based Vosges Chocolat makes delicious and unique flavored bars. I highly recommend those with salt and almonds; bacon; curry; wasabi, ginger, and black sesame seeds; and matcha green tea. I just tried the Mast Brothers Chocolate limited edition bar with sea salt and black truffles — it opened with the earthy, musky flavor of the truffles, then segued to saltiness, and closed with the red fruit notes of the cacao. A true revelation. Incidentally, Vosges also makes a bar with mushrooms.

Seattle-based Theo Chocolates’ “3400 Phinney” line includes a bar with bread and chocolate. A new twist on the time-tested combo of pain au chocolat, this organic, fair-trade bar features 65%-cacao dark chocolate combined with “buttery, toasted artisan breadcrumbs” and salt.

Finally, Moo Kids Chocolate (which is supposed to be for kids, but could more than satisfy adult cravings any day) pairs organic chocolate with cereals and grains, like rice and graham crackers.

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Posted in Chocolate, Shopping