San Francisco Landmarks Rendered in Chocolate

Monday, 28. July 2014 5:26 | Author:

The San Francisco Landmarks Box.

The San Francisco Landmarks Box.

You may have eaten your way around San Francisco. But have you eaten San Francisco?

Recchiuti Confections actually makes that possible in the most decadent way.

Its new San Francisco Landmarks Box is the perfect souvenir for locals or visitors. Inside are eight signature Burndt Caramel Caramel Truffles, depicting four San Francisco landmarks: Coit Tower, Sutro Tower, a trolley, and the Golden Gate Conservatory.

The new chocolate box is in partnership with Creativity Explored, a Mission District non-profit that supports artists with developmental disabilities to help them create, sell and display their art. Two dollars from the sale of each $21 box goes to that organization.

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Category:Chefs, Chocolate, General, New Products | Comments (3)



Palo Alto Welcomes Belcampo Meat Co.

Friday, 25. July 2014 5:28 | Author:

Pulled pork bun (front) and braised lamb belly bun (back) at Belcampo in Palo Alto.

Pulled pork bun (front) and braised lamb belly bun (back) at Belcampo in Palo Alto.

 

After opening its first restaurant-retail meat shop last spring in Larkspur, Belcampo Meat Co. has been on a rapid roll.

Since then, it has opened in speedy succession in San Francisco, Los Angeles, Santa Barbara, and just four weeks ago in Palo Alto’s Town & Country Village.

Shortly, Santa Monica will get the largest outpost of the farm-to-table meat company with a butcher shop plus a restaurant that will boast a full bar, as well as 90 seats. A lease also has been signed for a location in West Hollywood.

Belcampo is on a fast-track mission to prove that sustainable not only can be profitable, but feasible on a large-scale.

A butcher packs away the meat just before closing.

A butcher packs away the meat just before closing.

Note the whiteness of the fat on the meat -- a sign of pasture-fed animals.

Note the whiteness of the fat on the meat — a sign of pasture-fed animals.

It is the brainchild of Todd Robinson, a Wall Street veteran with deep pockets; and Anya Fernald, a California-native and long-time locavore entrepreneur. She may look familiar from her previous appearances as a judge on “Iron Chef America” and as the founder of the Eat Real Festival in Oakland.

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Category:General, Going Green and Sustainable, Great Finds, Meat, New Products, Restaurants | Comments (4)



Not One — But Two — Summer Fruits in One Easy Tart

Wednesday, 23. July 2014 5:26 | Author:

Juicy, jammy and the perfect taste of summer.

Juicy, jammy and the perfect taste of summer.

 

What do you get when you combine fresh summer raspberries with juicy mangoes?

A tart that’s nothing short of sensational.

It is beyond easy, too.

“Juicy Mango-Raspberry Crumble Tart” is from “One Bowl Baking” (Running Press) of which I received a review copy. The book is by Yvonne Ruperti, a former recipe developer and writer for Cook’s Illustrated magazine.

OneBowlBaking

As the name implies, these are recipe that for the most part do only require one bowl to make. Of course, there are a few exceptions, such as if you make one of the layer-cake recipes, then you will need a bowl to make the batter, and another to make the frosting. The recipes don’t require the use of an electric mixer, either, just good ol’ fashioned arm-power to whisk or stir.

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Category:Fruit, General, Recipes (Sweet) | Comments (8)



Three Words: Triple Chocolate Biscotti

Monday, 21. July 2014 5:26 | Author:

Delicate biscotti with chocolate -- three ways.

Delicate biscotti with chocolate — three ways.

 

Picture a rich chocolate dough. Then, chunks of Guittard chocolate folded in. Finally, imagine the resulting cookies dunked by hand into a bath of milk and semisweet chocolate.

I’d call that a triple chocolate hit.

Boncora calls it its Triple Chocolate Biscotti.

It’s the newest treat by Bonnie Tempesta, who founded La Tempesta Bakery with her mother, Aurora. She sold that company in 1997, then moved to Sonoma Wine Country to start Bonccora Biscotti.

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Category:Chocolate, General, New Products | Comments (6)

An Indulgent Chocolate Treat From My “San Francisco Chef’s Table” Cookbook

Friday, 18. July 2014 5:26 | Author:

Dark chocolate and mint make one arresting dessert. (Photo by Carolyn Jung)

Dark chocolate and mint make one arresting dessert. (Photo by Carolyn Jung)

 

I love the dichotomy of dark chocolate and fresh mint.

On one hand, you have the deep, rich weightiness of the chocolate. On the other, the breezy lilt of the tingly mint.

Put them together and you get the best yin-yang: one ingredient so devilishly decadent it can’t help but lure you in, and the other so fresh and vibrant, it clears your palate to egg you into enjoying another mouthful — and yet another — of chocolate.

Chef Sarah Rich of the wildly popular Rich Table in San Francisco knows this. Trained in both the savory and sweet side of the kitchen, she knows just what is bound to tempt.

That’s why I couldn’t have been happier when I asked her to contribute a recipe to my debut cookbook, “San Francisco Chef’s Table” Lyons Press), and she chose “Mint Chocolate Sable with Mint Chocolate Cream & Iced Milk.”

It was one of the first recipes I tested. (Hey, I’m no fool!)

Think of this as a fanciful yet rustic version of an ice cream sandwich. (You see why I wanted to try this one right off the bat.)

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Category:Chefs, Chocolate, General, Recipes (Sweet), Restaurants | Comments (5)