Home Grown Choclate Bars

Imagine if you could just walk outside and pick a chocolate bar from a tree. That childhood dream  is sort of coming true  for artisanal candy makers. It seems some chocoholics are going the extra mile to make their own bars. This is a new trend and certainly exciting. Whenever you want customized candy you can have it. It's not quite that  chocolate bar  from a chocolate bar  tree but almost.

Kim Severson got to interview the chocolatiers in yesterday's New York Times Food section. It was the Chocolate Issue where almost every article was cocoa centric. Making your own candy is nothing new however chocolate candy making is. It's attracting a number of different people, from parents wanting to give their allergy plagued children treats that haven't been made in factories where there are dairy or nuts to artesans who have experimented with creating other complicated foodstuffs from scratch.It is expensive. Chocolate  making usually costs about $500 to start and the ingredients, namely cocoa  beans, can be hard to find.Candy makers also need an electric Indian wet grinder. This is usually employed for grinding spices and looks sort of like a small food processor.This too is expensive but does get the job done.Then there's getting the actual cocoa beans . These too can be pricey as well. One chocolate maker, Jeffrey Hoffmeister of Seattle went one step further and bought coca orchids that later produce the bean.


The process itself is relatively easy The hulls are cracked and blown off with a simple blow dryer. This leaves the nibs which are then roasted..Raw cacao beans are roasted, similar to coffee beans. At this point, according to Ms. Severson they smell more like peanut butter.They  and sugar put into the wet grinder where they're ground to a paste. This is a 24 hour process ending in a silky batter that is then poured into molds and left to harden.Some coco meisters add their own spin.Scott Witherow who started making his own bars and then expanded to a candy shop, gave his a Southern spin by subbing in brown sugar for white. He also elevated the oft hated white chocolate to another level with the addition of buttermilk.Some chocolate makers add bacon , whole peppercorns and other unusual  ingredients to make the bars different . However  it's the taste of the pure  just made  chocolate that's heavenly and should be appreciated.

Artesenal chocolate is heavenly. It is fresh made,without any preservatives marring the flavor. If you love chocolate and are adventurous, you can make it yourself. Imagine a worldl full of custom made chocolate bars , right from your kitchen.

The NYT's Food's Chocolate Issue

Chocoholics should rejoice. The New York Times Food section  published  chocolate issued their first ever Chocolate issue today. This is an homage to the food of the Aztecs as well as sweet lovers everywhere.It's chock full of great recipes and ideas for Valentine's Day gifts. Any are perfect for making this Saturday special.

Recipes abound as well as ideas for what to drink with it.One of the  most elaborate is Melissa Clark's  chocolate icebox cake. This is the labor intensive version of the one made with the store bought wafers and Cool Whip. If you have time make this but it does require a lot of work The chocolate wafers are made from scratch using Dutch process cocoa while the cream has not only a splash of bourbon mixed with dark brown sugar and maple syrup. This is hard work enough but then Ms. CLark shapes the cookies and whipped cream into a heart shape and drizzles melted dark chocolate over the whole cake . For those looking for something easier she does include a rich chocolate pound cake topped off with an ooey gooey streusel made with cocoa powder , buttery crumbs and chocolate chips..It's also sprinkled before the batter is poured  which means a nice surprise on the bottom. She rounds it out with a pot de crème served with crème fraiche. For lighter , yet still richly decadent treat try Martha Rose Shulman's Dark Chocolate Mint Sorbet. This is a healthy treat without dairy and eggs.It's a mix of mild honey cooked with sugar and then added to dark chocolate. Mint tea  and peppermint extract give it that refreshing kick.

Then there's the age old question: what wine goes well with chocolate?Eric Asimov discusses that in his weekly Pour column. He experimented with solid chocolate bars,pairing milk, dark and extra dark with different wines. The milk kind surprisingly works well with a variety of different vintages.Mr. Asimov tried it with Malmsey ,a sweet wine, better suited to a Jane Austen novel.It worked well with the candy with both bringing out the others' different notes. Madiera and port are also good, being better paired with the darker chocolates. The reason these work is that they're fortified wines ,
wines that has neutral spirits , basically a water addition, add mid fermentation to slow down the alcohol conversion. Another option is the sweet Hungarian wine Tokaji Aszu which is un fortified. The grapes have been injected with botrytis, the famed noble rot which gives the wine a flavor of mixed oranges and apricots. The Chocolate issue also has some neat gift suggestions as well as an article on artisanal home made chocolates (more on that tomorrow)Any one, from the rich chocolate spreads to the special Brazilian bonbons would make a wonderful gift.

It's really chocolate that makes the world go round, not love. That was obvious in today's New York Times Food section. It is full of yummy recipes and ideas for making Valentine's Day that much sweeter!

Almonds Healthy, Versatile And Fun

Yummy   foods are just that  but usually  bad for you . Healthy foods are good for you but taste like cardboard. However there is a happy medium in the humble almonds. It makes a great nibble but also an interesting addition to meals from breakfast to dinner. Best of all it has so many benefits for almost every inch of your body.

Almonds are one of the oldest nuts around. They are a cousin of a peach , surprisingly and the wild form is highly poisonous, being filled with prussic acid or cyanide.The name comes from the old French almande which derives from the Greek amygdala The Greek name  is also used to described the almonds shaped portion of the brain amygdala. Remnants were found in Jordan as early as 3000, BCE  during the Bronze Age. They are grown throughout Europe and as far north as Iceland. California has the largest almond production in North America. They are eaten the world over from cookies in Italy and China to salted street snacks in Iran. They are also one of the most nutritionally dense foods in the world., being super rich in Vitamin E. They're chock full  of the various Vitamin Bs too and are saturated in five minerals: magnesium, copper, calcium, manganese and potassium.It is lethal to those who have allergies and American almonds are first pasteurized to prevent salmonella. The nut is also made into a milk which is a great alternative to soy and also as a butter similar to peanut butter.

ALmonds can be used in almost every meal. Add some slivered ones to oatmeal or cereal for crunch and flavor. Spiced almonds are always a fun snack to make for yourself or for friends.Toss almonds with cayenne pepper and cumin for a savory nibble with heat. For a sweet crunch sub in cinnamon and stevia or stevia and cocoa powder. You can also first bathe them in a sweet syrup of honey and water first to make the seasonings stick. Almonds are downright yummy in salads. Try an Oriental style one, chock full of  chicken strips, mandarin orange slices and almonds. Another idea is combining almonds , cranberries and blue cheese together with Romaine lettuce and a sweet carrot ginger dressing. Ground almonds are a great low calorie crust for chicken ,fish and even pork One of the most classic dishes is stringbean almondine. This French classic is easy to make  with sauting the nuts and green beans in butter.Almonds are big in Spain and it's evident in their desserts.Try a Mallorcan almond cake, a mix of ground almonds eggs lemon and sugar.It is then baked and served with almond ice cream. Hoemmade almond cookies are also a nice dessert as is the exotic almond pudding which can be made with bananas or peaches.

If you want a tasty and healthy food then eat almonds. They can be a part of your breakfast lunch or dinner. They're a great snack ,plain r spiced and are an elegant ingredient in desserts. Their versatility is boundless, perfect for hoe chefs who want to expand their expertise with healthy ingredients

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Crepes Celeste A Taste Of France

Food court food is just that , your usual mix of tacos, burgers and pizza.If you're lucky there is more exotic fare like teriyaki or spaghetti. Luckily there's an upstart in the group, Crepes Celeste. It a breath of fresh French air for the palate.

Crepes Celeste brings French crepes to the masses.Forty years ago most malls and downtowns had A Magic Pan Restaurant This chain was great. They offered all sorts of lunch, dinner and dessert crepes. along with Salad Nicoise. They continued until 2005 when they were bought out by a company called Lettuce Entertain You,,They disappeared  and anything even vaguely Gallic disapeared from the landscape. Crepes, both savory and sweet were now hard to find. Luckily Celeste's came in and brought two favorites, crepes and macarons. The creators combined American flavors with artisanal French city and country cooking,For crepe lovers this is a dream come true. There are fresh veggies that can be combined with meats and cheeses.Celeste's even offers a breakfast crepe that you can order at any time.There are also turkey crepes as well along with one based on a roast beef sandwich.There is even one with a Mexican twist to it and one with pesto. The sweet crepes feature the classic Parisian street crepe with sugar and butter topped with a squeeze of lemon.There is also a clever Gallic homage to  s'mores, full of marshmallows, dark chocolate and Graham cracker crumbs.

I have tried both their ham and cheese along with the vegetable one. Both have made me their number one fan. The crepes are made fresh, right in front of the diner, They are the traditional  crepes of Brittany in northwestern France where the dish orginated. They are the perfect bed for the ingredients.I tried their ham and cheese, good and the vegetarian even better. I love this last. A smear of creamy ricotta is slathered on the crepe , then fresh sauted  veggies, such as eggplant, onions and tomatoes isthen laid on top. The crepe is then deftly folded into thirds so that the filling is safely tucked inside. A decorative blob of more ricotta is put on top (the ham had a curl of extra ham on it) with a squiggle of cooked pepper. The flavors are so perfect together, the cheese's creaminess mixes with the tang of all the veggies cooked together. The accompanying slad of just romaine and shredded carrot was also perfect, especially with the sublime French dressing. This week I am adding one of the dessert crepes for dessert.

Celeste Crepes brings back the return of Gallic fare to the malls .It is a breath of l'air fraiche to a landscape  full of burgers and tacos. Try one and enjoy the sophisticated simplicity of it

Bai Drinks A Burst Of Flavor And Health

For soda drinkers like myself it is hard to wean off the sweet stuff. Pepsis addictive, don't even get me started on the allure of Dr. Pepper. Yet they are not healthy, being one of the causes of obesity in the US. Luckily for everyone, including myself, there is Bai, an antioxidant  beverage  that in both juice and carbonated form.

One of the best things about this company is that it is creating jobs and revenue for the people of  Indonesia. The people there  help in creating the drink ,made with th e antioxidant rich coffeefruit, the fruit surrounding the coffee bean(don't worry there's no caffeine in them).It was first made in Princeton New Jersey by the company founder. Ben Weiss.Mr Weiss had a twenty year history in the beverage industry so it was natural to create his own drink, an antioxidant infusion that anyone , from kids to grandparents would enjoy.,  The drink's name BAI is Chinese  for pure which it is(Bai also is an acronym for botanical antioxidant infusions }. Sweetening comes from erythritol, a natural plant based low calorie sweetener derived from plant lichens . It has been around for over 160 years first made by British chemist John Stenhouse. There is also the addition of white tea to give it a slightly caffeinated kick.The drinks are only five calories each and the Bai Bubbles are sold in generous 12 ounce cans.

I love the Bai Bubbles. I first tried their Gimbi Pink Grapefruit and was instantly hooked. The astringent taste is intoxicating, reminiscent of Pellegrino 's Grapefruit sparkling water.There is definitely grapefruit juice in it and it's far from being sour .Their Peru Pineapple is another tasty thirst quencher, incredibly refreshing  and tropical - perfect to drink on this cold winter days  inspiring dreams about warm sunny islands .I also like Bai's Indonesia Nashi pear flavor too. There are very few pear drinks out there and this on is unique. It is like the fruit but carbonated. It even has that earthy aftertaste pears are known for. I will definitely be bringing the Bai BUbblers with me to the beach this summer. My next try is the Bai5. The Brasilia Blueberry ,Tanzania Lemonade Tea and Limu Lemon are on my radar.These drinks are the perfect transitions to drinking healthy , especially if you're addicted to sugary  sweet cola and iced tea fat bombs.

Bai infused drinks are th eperfect antidote for all those sugary colas and teas. switch over to them today and enjoy their refreshing  sparkly taste.They;re a treat for your taste buds and your palate.

Bespoke Polenta

Polenta is one of those must have winter dishes.It is hearty yet creamy and satiny.For affectionadoes of the mash , there is the trend of  milled kind made from heirloom breeds of corn.The taste is amazing as is the texture .This new  bespoke kind elevates the simple dish to a new level of flavor.

Martha Rose Shulman wrote about it in the Food section of Wednesday's New York Times. She used Anson Mills, a company  that specialize in artisanal grains, from corn to Carolina rice. This site is awe inspiring (and I will be writing about them in the future)The polenta is milled from an almost extinct brand of  corn called Carolina Gourdseed white,It is not the Quaker Oats cornmeal many of us have grown up with , it is far more superior and maybe purer  in flavor . Anson Mills isn't the only company that sells bespoke polenta. An internet search found Cayuga Pure Organics  which also features organic corn mash. It is cheaper by a few dollars than the Anson Mills.kind.Other all natural polentas are offered up by Bob's Red Mill,along with Frieda's and Melissa's.These are more affordable and can be ordered directly from the company.

Bespoke polenta should shine on its' own. Don't pair it with sauces or stews that will overpower the sweet corn flavor,Ms.Shulman pairs her with a simple marinara sauce  highlighted with wild mushrooms. I would have gone with just the mushrooms, namely porcini. in a red wine based gravy Another way to go is just mixing in butter and maybe a little cream to bring out the corn flavor. The only seasoning would be from sea salt and freshly ground pepper.You can also go the extra mile by then baking the polenta  into  squares  and use as a bed for asparagus or a light sauce of crushed tomatoes sautéed in garlic and oil. You could also try it with chicken breasts in a white wine sauce for  a  more sophisticated take For another level of sophistication  try bespoke polenta with lightly braised veal shanks.

Heirloom corn always tastes great, Imagine ii in polenta  for a new level of flavor. It takes this simple dish to  another plateau .

Making The Perfect Wonton

The Chinese New Year is coming up in another week or so .It's the perfect time to embrace Chinese cooking and the various dishes. One of them is wontons. Done right, these dumplings are heavenly, , especially if they're filled with a good mix of spices,meat and veggies.

David Tanis wrote about as well as gave a recipe for them in his A City Kitchen in yesterday's wednesday's New York Times Food section.Dumplings or wontons are relatively easy to make. The wrapping is the key ingredient and it's simple. Combine itwo cups of  flour and 3/4 cup of just boiled  water with a pinch of salt.. Knead the dough into a smooth ball. Cut the dough into about thirty or forty smaller balls and then roll out. For larger wontons cut about ten to twenty pieces. Use a pasta maker if you have one. Also if you're stacking the wrappers, dust them with conrstarch first so they don't stick to each other.wrappers can be kept in the freezer for a few days. They can be dyed, using beet, carrot or spinach juice.These last can be made with taking the veggies and simmering a half cup of each in four cups of water for two hours. The entire filling and cooking process takes about seven minutes to execute. The wontons only take four minutes to thoroughly cook up if they are boiled.


The stuffing is the best part as Mr Tanis declares.He combines sea scallops and shrimp with scallions.Ginger and chili peppers give them kick and bite.If you want more of a veggie taste then omit one of the seafoods and sub in shredded cabbage or carrots.Home chefs can also try a pork and shrimp filling too. This is six ounces of cooked shrimp mixed with half a cup  of chopped cooked pork (never use raw pork for dumplings, because there is always the threat of trichonosis ) To soften the two strong flavors, add mushrooms, onions and scallions. Wontons can be wonderfully vegetarian too. You can add mashed cooked tofu, onions, bean curd, along with cabbage and bok choy, Flavoring is up to you  and if you can stand heat. Mr, Tanis adds a tablespoon of chili along with a tablespoon of grated ginger. Decrease these amounts if you want a milder taste. He also incudes a dipping sauce that is made from rice vinegar, spicy sesame oil and scallions.You can also just make a great sauce from scallions and soy  together or even duck sauce, a mix of peach or apricot jam, white vinegar, soy sauce and sesame oil along with ginger and water.

Celebrate the Year of the Goat with yummy homemade dumplings and sauces. They will be better than nay take out and customized to your tastes. Enjoy them boiled with a great just mixed dip.