Favorites from the Chocolate Salon

Did you make it to the Chocolate Salon this past weekend? It just gets better and better every year. There are salons held in San Francisco, Los Angeles, Chicago, Seattle and Las Vegas annually. In addition to trying tons of chocolate, one of the best things about attending a Chocolate Salon is that you get to meet many chocolatiers in person.

This year I was a judge and got a chance to try pounds and pounds of chocolate even before the actual event. I discovered there is a lot of very mundane chocolate, but also some amazingly good stuff from new confectioners who have only been open for business for barely a year or two.

A perennial favorite of mine is Amano, and this year they took many of the top awards. But since I've written about Amano before, I'm going to focus on chocolatiers that were new to me. Keep your eyes open for their fantastic chocolate and chocolate confections!


Bill Brown is the soft-spoken chocolatier behind William Dean Chocolates, named after his two grandfathers. His chocolates are exquisite and beautiful too! The popular peanut butter and jelly chocolate is what first grabbed me. His talent really shines in everything he makes with fruit, even pate de fruits. I also loved the bitter green tea white chocolate bar and the tropical caramel because they were not too sweet.


Clarine's Florentine's cookies dipped in chocolate are hands down the best florentines I've ever tried. There is something to be said for doing one thing, and doing it very well. The cookies have tons of toasted caramelized flavor and the chocolate is rich and luxurious. Like taking a little vacation in cookie form. Made in Berkeley.


Oakland based Vice chocolates are really something special. Named Vice because the chocolatier found on an elimination diet that chocolate was one thing she could still eat. The dark chocolate, fig and anise seed bar was a unique combination of flavors and textures. It's dark, sultry and exotic, a most sophisticated fruit and spice bar. All the chocolates are very adult and intense. When it comes to the bon bons, I especially liked the Domina, a dark chocolate ganache infused with tangy crème fraîche, black tea, bergamont, and orange oil and the Violent Heart, filled with a chipotle infused caramel.

Quite a few of my favorites also happened to be local to the Bay Area:

Her Coconess made me rethink rocky road. High quality ingredients is what makes it so good. Imagine super toasty fresh almonds, delicate marshmallows all wrapped in dark chocolate. Mmmmm!

The Cocoa Delice cognac truffle was the best truffle at the show, in my opinion. Not too boozy, but very rich.

Dolce Bella made the crispiest toffee. A nice light crunch, very buttery, but not the kind of toffee that sticks in your teeth.

Another toffee-like treat was from Kika's Treats--caramelized graham crackers dipped in dark chocolate. A brand new comfort food, I could nibble on these all day.

Coco-luxe's cinnamon chocolate almonds are a nice twist on the usual chocolate almond. Very snackable (if that's a word).

A couple honorable mentions:
Kay Dillon's confections were surprisingly good, especially since they are vegan. She uses coconut and all organic ingredients. Dillon is a seasoned pastry chef with a wedding cake business, but her caramels and ganache are also wonderful.

Alter Eco fair trade certified chocolate has come a long way. The smooth textured Blackout bar has deep cocoa powder flavor and the Velvet bar has a touch of milk chocolate but also a very creamy smooth texture. The Quinoa bar is like the best ever version of a Nestle Crunch. These bars are a very good value and can be found at supermarkets.

Check out all the award winners.

Brian Boitano Interview

I watch the Food Network show, What Would Brian Boitano Make? for its humor, its easy, healthy food and because it's shot in San Francisco. While wrapping up filming of the second season, I got a chance to talk with Brian Boitano about the show and more....

I saw photos of your street cart episode online recently, that looked like fun. What have been some of the highlights of shooting this season?
It's even better than last year, we're just finishing up, I did a fun episode with the scooter society and with Manuela (the very Spanish mother of a skating friend). Manuela makes a comeback. Lots of real people; friends really liked the first episode with her. Also my French handyman Guy, who doesn't ever work. We're going to have reoccurring characters.

What's your process for coming up with recipes for the show?
There's a theme first--like the Chinese episode. I think about what my guest likes to eat. For example Manuella had never had Chinese food and didn't think she'd like it. She likes Spanish food, she likes Paella. So I created a fried rice dish for her. What happens is I keep a notebook in the kitchen and take notes. But I don't do measurements. I write it step by step, then I break it down with measurements later. When I first learned to cook I would read recipes and measure everything and then I realized it's not fun, it's like skating where everything goes according to a strict plan.

I try to come up with food that fits what my guests want, for example with the roller derby episode I was just trying to please my guests (that prominently featured bacon). In reality I have a very healthy diet. You have to enjoy the flavors of food and not just fat. I think that you don't have to have a lot of fat and cream, I like how I feel when I'm eating lighter. It's not hard to put cauliflower and apples together to make a puree. It's really a San Francisco mentality. For me that means being green in the kitchen and food that's accessible. My producers are purists not in a stuffy way but about fresh ingredients. They shop at the Ferry Building and Rainbow Grocery, even Bi-Rite and Cal-Mart.

I'd describe the humor on your show as cheeky. How do you get away with being on the Food Network and seemingly making fun of it at the same time? You don't fit the mold....
The Food Network was happy to go in a different direction. I watch the Food Network all the time but I understand the challenge to stay fresh. For example I'm trying to find different ways to say "flavorful." I try to avoid saying things like "depth of flavor." I shoot one episode in 5 days so I have time to think things through. One day is just for cooking. It gives me a break to think about it and I can focus on the action happening behind the scenes. It's easier for me to come up with ideas because I'm not in the kitchen all the time.

Is your goal to be like Martha Stewart and have a line of products, magazines?I would love to do that, it would be really fun, it would be right up my alley. I have an idea of what I would like. I have an opinion about everything, even jarred foods. But for now I'm happy doing what I'm doing.

How much of the styling is your own?A lot, I lay out how I would do thing and the production team takes it from there. I like a rustic style. I have really easy going friends who aren't fussy. I have the attitude that if my friends can't make it I won't do it on the show.

Is there anything you haven't been able to do on the show?
I want to do an olive oil cake next season, if we get picked up. I wanted to do an episode of casseroles since I grew up in the 70's my mom made casseroles a lot. I hated them! So I wanted to do a modern twist on casseroles. The production company film was against the idea, apparently they don't film well.

What Would Brian Boitano Make with radishes?My favorite thing is to serve them the French way, with a little plate of salt. and people just dunk it. Great with drinks or wine.

What Would Brian Boitano Make with swiss chard?It's a staple for me. I eat it a lot. I would saute it in olive oil and galric and a little red chi flakes, salt and pepper.

What Would Brian Boitano Make with sardines?I like sardines! I would do little remoulade and probably grill them but fried is good too. Those are the two ways I like serving fish, grilled or fried. I like to cook it on the skin side and so it gets all crispy.

Your show features a lot of entertaining. Do you have people over to your house often? Oh yeah! Not when I'm filming. I'm too tired but I give dinner parties, pizza parties, I have a brick in the oven. I do game night and sometimes serve hors d' oeuvres and drinks.

Alder of Vinography mentioned that you're something of a wine lover. What styles do you prefer? What's your house red and your house white?
It's weird I'm into a white wine kick, I went years of dirnking red, and now white. I like Pinot and Merlot and not a big Cab fan, unless they are less tannic on the back end. I like blends of Cab Franc and Merlot, Bordeaux, I just buy everything, I generally stick with California wines but I'll get on a kick with Italian wines like Amarone and Barolo. Because he's Italian, my dad likes Montalcino Montepulciano. I always try to order to a different wine so I can learn more. I'll get a case of something. Right now I'm drinking Chardonnay, Rombauer and Trefethen.

You live in San Francisco, where do you like to eat?I love Frascati for the dark chocolate bread pudding, I like Polker's for salads and for when I don't feel like spending a lot of money. Amarena is good, a little expensive but good. One of my favorites is Pompei's Grotto on the Wharf. When my mom and dad were dating they used to go there. The food is really clean and simple. Best fish in the city.

Thanks Brian!

Sarah's Borscht

This borscht recipe was given to me by my friend Sarah. It is such a great recipe that even my non soup loving husband liked it! This soup is not only delicious, but brings up happy memories for my friend. Her husband proposed to her the night he made this as part of a romantic, multi-course dinner. So make this, eat this, enjoy it, and create your own happy memories over this wonderful soup!

Ingredients
2 quarts beef stock or bouillon
3 tablespoons butter
2 cups shredded cabbage
1 cup diced raw potatoes
1/2 cup diced raw carrots
1/2 cup chopped celery
1 onion, chopped
1 green pepper, chopped
1 leek, chopped
1 clove garlic, minced
6 medium beets
10 peppercorns
2 bay leaves
marjoram
thyme
salt
1 cup canned tomatoes (or finely diced if you're anti-can with your tomatoes)
1 cup very dry white wine
3 tablespoons Madeira
sour cream

Instructions
In a soup pot or kettle, heat 2 quarts of good beef stock or canned beef bouillon. Melt butter in heavy skillet. Have ready 2 cups shredded cabbage, 1 cup diced raw potatoes, 1/2 cup diced carrots, 1/2 cup chopped celery, 1 small onion peeled and chopped, 1 chopped green pepper, 1 leek chopped, 1 minced garlic clove (or 2 if you like garlic as I do), and 6 medium-sized beets, peeled and shredded through a grater (reserve 1 heaping tablespoon of the grated mixed with 3 tablespoons water for later). Put vegetables in the skillet, cover, turn the flame low, and saute for about 5 minutes, shaking the pan constantly. Then add the sauteed vegetables to the boiling beef stock, together with 1 cup canned tomatoes, 1 cup very dry white wine, 10 whole peppercorns, 2 bay leaves, a generous pinch each of marjoram and thyme, and salt to taste. Lower the flame and continue to cook until all the vegetables are tender - about 1 1/2 to 2 hours. Shortly before serving, add the grated beet in water, stirring it in for coloring, and the 3 tablespoons of Madeira. To each bowl of borscht, add a generous tablespoon of sour cream.

The Tablehopper’s Guide to Dining and Drinking in San Francisco

Photo credit: Rick Camargo Photography
Zagat, move aside, because the 'hopper is in the house! Another friend, another book. What can I say? I have some pretty talented friends. I adore Marcia Gagliardi aka the Tablehopper. She's smart and funny and writes a cheeky newsletter all about the latest in San Francisco dining not to mention drinking. I can't believe she's only been at it for four years because the Tablehopper is as San Francisco as the Golden Gate Bridge.

The Tablehopper's Guide to Dining and Drinking in San Francisco is a unique guidebook. While I was skeptical at first I must admit, I have used the book quite a few times already in planning various get-togethers, both with friends and family. It's the ultimate guide to finding "the right spot for every occasion." Looking for somewhere romantic? Or the perfect spot to nurse a broken heart? Need a place to go with a big group that won't break the bank? Somewhere to take conservative older folks? Listen, the book would be worth the price alone for Marcia's list of favorite places or her itineraries for those visiting our fair city.

Marcia lists some of my favorite places but perhaps more importantly, a lot of under-the-radar spots you probably wouldn't hear about otherwise. Am I biased? Sure, but I really do think it's a great book and I wouldn't recommend it if I didn't absolutely believe in it. But don't take my word for it, you can read an excerpt. Also check out the Tablehopper web site for upcoming events with Marcia.

Asparagus with Poached Eggs

Spring has finally sprung! Spring is that wonderful time of year when all those yummy vegetables that have been hibernating finally make their appearances again, and what a long wait it has been this year. Celebrate the season with this simple dish of asparagus and poached eggs.

Ingredients
1 lb asparagus
1-2 tablespoons olive oil
sea salt
pepper
2 tablespoons grated Pecorino Romano cheese
poached eggs
(Note: When we poach eggs, we like to use Julia Child's instructions in Mastering the Art of French Cooking)

Instructions
Heat oven to 375 degrees. Drizzle olive oil, sea salt, and pepper over the stalks and roast for 10-15 minutes, depending on the diameter of the stalks. When done, remove from oven and sprinkle with grated cheese. Place poached egg on top of each serving.

Egg-in-a-Basket with Lemon-Garlic Aioli

The classic Egg-in-a-Basket - a buttered and toasted piece of bread with a fried egg in the middle - is one of my tried and true, quick and delicious breakfasts. When poked, the egg oozes out its yellow, gooey goodness all over the bread, making for a fun little feast. Lemon garlic aioli gives some zest to this classic breakfast dish.

Ingredients
Lemon-Garlic Aioli:
3/8 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 clove garlic, minced
1 teaspoon minced parsley
pinch freshly ground black pepper

Egg in a Basket:
eggs
sliced bread
margarine or butter
kosher salt and pepper

Instructions
Mix aioli ingredients together in a small bowl.  Spread margarine on both sides of a slice of bread. Cut out circular hole in the middle of the bread just bigger than than size of an egg yolk. In greased frying pan, lightly brown one side of the buttered bread. Toss in the cut out circle of bread as well. Flip bread over, break an egg into the hole, and sprinkle salt and pepper on top. Cook for about 1 minute, or until bottom is brown, then flip over and allow the other side to cook for about 15-20 seconds. It can help to gently push down the bread into the pan with the back of your spatula. Take out and flip upside down onto plate. Serve with lemon garlic aioli.

Quinoa Salad with Arugula, Asparagus & Avocado Recipe

Ah, Spring! We are enjoying a warm spell right now and the fresh produce reflects the change of seasons with earthy root vegetables giving way to tender bright greens. I am so happy to have sunshine and bright green asparagus to eat! I recently discovered how delicious asparagus is when served raw, in salads. The trick is to shave it thinly with the sharpest vegetable peeler you have, then dress it with oil, lemon and salt so it wilts, just slightly. Asparagus is like the poster child for Spring.



I had eaten quinoa, but never tried cooking it until just recently when I received some samples of it--red, white and black--from Roland Food. Reading about quinoa I discovered while it has the texture of grain, it's actually a fruit. It's also gluten-free. It is very bitter unless thoroughly soaked and rinsed. Fortunately quinoa from Roland Food is already soaked saving me the bother.


Quinoa comes from the Andes, a staple in Peru, Chile and Bolivia where it has been cultivated since at least 3,000 BCE. It is high in protein, calcium and iron and the white variety has a sweet flavor. Most importantly, it has all the nine essential amino acids making it a complete protein. I tried toasting the quinoa, but I like the milder sweeter flavor for this recipe. It has a fluffier almost creamy texture that works well with the strong flavor of the leafy arugula. I really like the addition of dill, but you could easily leave it out or use parsley if you prefer. You could also use a slightly different mix of vegetables.

Note: If you don't plan on serving this salad right away, reserve the arugula and toss it in the salad right before serving.

Quinoa Salad with Arugula, Asparagus and Avocadomakes 2-4 servings

Ingredients

1/2  cup uncooked quinoa, rinsed and drained
1 cup water
5 asparagus spears, shaved thin (use a vegetable peeler)
1 handful fresh baby arugula, roughly chopped
1 green onion, chopped
2  Tablespoons lemon juice, fresh squeezed
2 Tablespoons extra virgin olive oil
1/2 ripe avocado, peeled, pitted and diced
2 Tablespoons fresh dill, chopped (optional)
Salt and freshly ground pepper

Instructions

In a medium saucepan combine quinoa and water. Bring to a boil; reduce heat. Simmer, covered, about 12- 15 minutes or until liquid is completely absorbed. Meanwhile In a mixing bowl, make the dressing by whisking together lemon juice and oil. Add avocado, green onion and arugula to the dressing.

Transfer quinoa to a medium bowl and allow to cool. Add quinoa to dressing and vegetable mixture; toss with fresh dill and season with salt and pepper to taste. Serve at room temperature.
Enjoy!

Here are just a few interesting quinoa recipes from fellow bloggers:

Stuffed Cabbage with Quinoa & Roasted Sweet Potatoes from Karina's Kitchen
Quinoa Pudding with Macerated Strawberries & Pistachios from Cannelle & Vanille
Quinoa Salad with Tomato, Feta and Parsley from The Perfect Pantry
Quinoa with Roasted Radishes & Pearl Onions from FatFree Vegan Kitchen
Warm & Nutty Cinnamon Quinoa from 101 Cookbooks
Quinoa Pilaf from Simply Recipes