Author Archives: foodgal

Artsy Chocolates

Meet my edible fossil.

It looks like one doesn’t it? What with all those strange embedded pebble-like pieces stuck in it, right?

In reality, it’s a custom chocolate bar decked out like some eerie moonscape with my own chosen ingredients. In this case, a white chocolate bar strewn with an eclectic mix of orange pepper, Rice Crispies, dried orange, gold flakes and a few rather bulbous wasabi peanuts.

German chocolate start-up, Chocri, has just expanded to the U.S. market to let chocoholics design their own white, milk and dark chocolate bars with more than 100 different toppings. Yes, we’re talking everything from bacon to cheese-curry cashews to paradise grains to plum bits to organic mint leaves. Apparently, more than 10 billion combinations are possible. I’ll let you do the math.

The bars are made of organic, Fair Trade chocolate from Belgium, and many of the ingredient options are organic.

Chocri reps invited me to try three complimentary bars recently. The step-by-step design process on the Web site is straight-forward. You choose your base bar, then go to town on the toppings, choosing up to five for each 6-by-3-inch bar. You can even give your bar a name, too.

It takes about two weeks to receive your chocolate bars, which are shipped from Germany. They’re not necessarily inexpensive — my three bars were valued at a total cost of $35. One percent of every purchase is donated to DIV Kinder, an organization that supports children on the Ivory Coast, the largest exporter of cocoa beans in the world. To date, Chocri donations have helped build a well, buy refrigerators and build an orphanage there.

As with custom-burger restaurants, if you hate the end product, you have no one but yourself to blame for choosing the toppings that you did. But it sure is fun to get inventive.

I’ll use my patented scale of 1 to 10 lip-smackers to critique my own creations, with 1 being the “Bleh, save your money” far end of the spectrum; 5 being the “I’m not sure I’d buy it, but if it was just there, I might nibble some” middle-of-the-road response; and 10 being the “My gawd, I could die now and never be happier, because this is the best thing I’ve ever put in my mouth” supreme ranking.

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A Cookie Perfect for Any Occasion

There could be worse quandaries than trying to successfully celebrate Valentine’s Day and Lunar New Year on the exact same day this year.

But after much hunting, I think I’ve found the perfect cookie to sweeten both holidays memorably.

“Pinched Orange Macaroons” is from the December 2009 issue of Martha Stewart Living magazine. These dainty, two-bite delights first caught my eye because they use my favorite ingredient of almond paste.

Egg whites lighten them, giving them a crunchy exterior that gives way to a very chewy center. Almond paste plus almond extract up the nutty factor. Fresh grated orange zest and a splash of Grand Marnier give them a perky, wake-me-up citrus jolt, even more so because I added some King Arthur Orange Emulsion that I happened to have on hand. The emulsion, of which I received a sample, is a concentrated orange flavoring stronger than regular extract.

What I especially love about these powdered sugar-dusted cookies is that they look like those fancy little mignardises that arrive at your table to soften the blow just before the check does at swank, white table-cloth restaurants.

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Grilled Chinese Sweet & Sour Pork Kebabs

If you leaf through the new February issue of Coastal Living magazine, you’re sure to stop in your tracks to admire the recipe and full-page, color photo of  “Grilled Chinese Sweet and Sour Pork Kabobs.”

Well, at least I hope you do, because it’s my very own recipe — my first one published in the magazine.

It’s part of the story, “Fresh Tropical Flavors! Pineapple,” which I helped developed recipes for.

I solicited well-known chefs, including legendary Hawaiian toque, Sam Choy, for favorite dishes that showcase fresh pineapple.

I also came up with my own — a riff on everyone’s favorite take-out dish of sweet ‘n’ sour pork. Instead of greasy, battered, fried pork, though, I lightened the dish by threading skewers of pork with red onion, green and red peppers, and chunks of fresh pineapple that get thrown on the grill.

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Good Eats for Valentine’s Day, Super Bowl, Black History Month, the Olympics and More

Romance is definitely in the air this month. And what could induce more starry eyes than dining with a view of the crashing waves of the Pacific?

The Highlands Inn in Carmel is making it a little easier on the pocketbook, too, with its new “Starlit Dinners” at its Pacific’s Edge restaurant.

Sunday through Thursday through Feb. 28, enjoy a three-course dinner for $45 per person. Executive Chef Mark Ayers changes up the menu frequently to take advantage of locally sourced and seasonal ingredients. Choices may include dishes such as seared scallops, and tender beef seasoned with heady rosemary and served atop creamy mashed potatoes.

For hungry Super Bowl Sunday fans, Urban Tavern in San Francisco will be serving complimentary gumbo, 11:30 a.m. to 10:30 p.m. Feb. 7.

It’s free with the purchase of a beverage at the bar.

Peter B’s BrewPub in the Portola Hotel & Spa in Monterey invites you in to watch the big game and a chance to win one of four free memberships to its “Mug Club Membership Program.”

What’s that, you ask? It’s a membership that affords you a personal 25-ounce beer stein — hung from the bar at Peter B’s and readily available for your use — and $4 (25-ounce) beers, which are regularly $7 for non-Mug Club members.  In addition, Mug Club members will receive exclusive invites to taste and sample new beers upon their release.

Sprinkles Cupcakes is going bipartisan for the Super Bowl. Feb. 6-7, you can buy a box of 12 cupcakes ($46) decorated with football sugar decorations. Each box contains six Red Velvet and six vanilla cupcakes. Half bear the name of the New Orleans Saints; the other half, the Indianapolis Colts.

Not to be outdone, Kara’s Cupcakes, is offering a special four-pack of cupcakes for Valentine’s Day.

For $13, you get a package of four Sweet S’mores cupcakes decorated with sugar hearts, along with a signature note card with the caption, “I Heart You.” The first 100 customers to purchase the “Sweet Package,” Feb. 13-14, receive a Kara’s  Cupcakes tote. Additionally, Kara’s has just introduced new gluten-free cupcakes.

Not only is Feb. 14 Valentine’s Day, it’s also the start of the Lunar New Year. Catch free lion dance performances, 6:30 p.m. Feb. 13 and 12:30 p.m. Feb. 14, at Ming’s Chinese Cuisine and Bar in Palo Alto.

Moreover, February is Black History Month. 1300 on Fillmore in San Francisco is celebrating with a four-course prix fixe for $65 or $95 with paired wines (all by African-American-owned wineries).

The special menu by Executive Chef David Lawrence, available through Feb. 28, includes dishes such as cassoulet of duck confit with bourbon-braised pork bell, and Dungeness crab citrus salad. The featured wines also will be available at the bar in a wine flight.

The Pub at Ghirardelli Square invites you in to watch the opening ceremonies of the Winter Olympics on Feb. 12. Dress in Olympic-inspired garb to win a chance at prizes. Gold, Silver and Bronze shots will be on the menu.

Chef Michael Chiarello’s swank Bottega in Yountville has introduced a fun, new dining option — the chef’s table.

The marble table is next to the kitchen. Parties of six to 12 get the entire table, while parties of four get a communal experience. The chef’s table dining option lets guests interact with the chef and wine director to create a five-course dinner. If you’re lucky, Chiarello, himself, will be your maitre ‘d, too.

Prices, courses and ingredients vary nightly. But typically, it’s $70 per person with another $30 per person for wine pairings.

Feb. 12, the Ferry Building in San Francisco hosts the “Food from the Heart Valentine’s Day Event,” 5 p.m. to 8 p.m.

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The “Weekly Beast” at One Market in San Francisco

Every Friday and Saturday night at One Market restaurant in San Francisco, a different animal stars in a very special menu.

At the restaurant, near the Hyatt Regency San Francisco, the “Weekly Beast” dinner is a $49 five-course prix fixe that showcases the versatility and deliciousness of a particular farm-raised animal from head to hoof or foot. It’s a chance to understand exactly how different parts of one animal — be it Duroc pig or Muscovy duck — can have such different flavors and textures. For those who aren’t quite ready to make that much of a commitment, the dishes also are available à  la carte.

Recently, Chef Mark Dommen invited me in as his guest to try his “Weekly Beast” dinner featuring goat from Marin Sun Farms in Point Reyes Station. Since I”ve only had goat once or twice before — and always just one dish of it at a time — I was eager to experience the nuances evident in various preparations of the animal all at once.

“Goat is to lamb what veal is to cow,” Dommen says, meaning that it’s almost lamb-lite in terms of flavor and texture.

Before the first goat dish arrived, Dommen sent out a few amuses and extra tastes my way. A shot glass of apple water was like a soft, barely set Jell-O shot. It got even more body with a float of lemon oil was at once refreshing yet ever so decadent.

Another tiny amuse followed, this one a single grilled shrimp with great charred flavor that was dunked inside a citrusy tequila-lime float. Finally, two mini Dungeness crab tacos that were bright and crunchy. I wrapped the two-bite treats in my favorite shiso leaves for an extra minty hit.

Now, it was time to get the goat party started.

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