Individual Dark Chocolate-Hazelnut Tortes
Ingredients 1 cup toasted hazelnuts, skin removed 4 oz. bittersweet chocolate 8 oz. butter (1 cup) 1 cup sugar 1/2 cup all-purpose flour 5 eggs 2 T Frangelico (optional) Confectioner’s sugar (optional)...
View ArticleDeep Rich Chocolate Sauces by Robert Lambert
Robert Lambert makes unbelievably delicious chocolate sauces. I first discovered these sauces at the Marin farmers market in San Rafael, California, on a Sunday morning. I am very particular about...
View ArticleSpread of Roasted Red Peppers, Walnuts and Pomegranates
Ingredients For the pomegranate syrup: 1/4 cup pomegranate juice 1/4 cup sugar For the spread: 2 cups roasted red peppers, chopped 2 cups lightly toasted walnuts, chopped 1 clove garlic, minced 2 T...
View ArticleTCHO Chocolate – in San Francisco!
TCHO Chocolate is a new chocolate producer in San Francisco. Today I stopped by their factory store and found that their version 1.0 chocolate had just been released. It is now available to the...
View ArticleDirt Candy in New York City
Dirt Candy is a tiny restaurant in Manhattan’s East Village that features vegetarian cuisine (dirt candy = vegetables – right?). But you don’t have to be a vegetarian to enjoy it. Believe me, I would...
View ArticleBob’s Belgian Beef Stew
Ingredients 3 lbs boneless lean stew beef, trimmed of fat 2 T olive oil 1 large bottle dark Belgian-style beer, such as Chimay or Hennipen (about 22 ounces) 1 quart (32 oz) chicken stock 12 pearl...
View ArticleBottega Restaurant
We recently had lunch at the newly-opened Bottega Restaurant in Napa Valley. It was a Friday afternoon, and Michael Chiarello, executive chef/owner, was there greeting guests, sitting down with folks,...
View ArticleWine and Chocolate? Try Brix Chocolate
A friend of mine recently told me about Brix Chocolate, a line of chocolate that has been specially formulated to complement wines. I was skeptical because I have never particularly liked wine and...
View ArticleChiarello Family 2006 Bambino Cabernet Sauvignon
We recently went to Bottega in Napa Valley (Michael Chiarello’s restaurant in Yountville). The polenta with balsamic-wild game sauce, the rabbit sugo, the gnocchi and the burrata were all...
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