Chocobservations

I have had a hectic schedule throughout the past several weeks but have also experienced several different “chocobservations” that I thought I would share.

Chocolate Pink’s Chocolate Fudge Cupcake

I finally had one of the specialty cupcakes from one of Atlanta’s newest cafes, Chocolate Pink in Midtown. Overall, it was not bad but honestly, I have had better at $3.50 per cupcake unless you want to experience their happy hour on Wednesdays and Sundays where their cupcakes are only $1.50, a more reasonable price for the size and quality. The cupcake had a well balanced blend of molten chocolate cake and icing, but I felt the cake was missing a little more character. Do not worry though, I will give it another shot.

Chocolate Pink Cafe

Chocolates from IKEA

I was terribly craving a snack while visiting IKEA and thought I would try something new from their store. I noticed Marabou’s Milk Chocolate bite sized pieces and thought this would hit the spot. Creamy, long lasting in the mouth, I should have ordered a hot chocolate or a cappuccino along with them. I would even add these to granola in the mornings. Beware, however: these little bite sized morsels can be addicting due to their cute size and smooth center.

IKEA

Paolo’s Stacciatella “Gelato”

I know this one is a stretch, but my visit to Paolo’s Gelato in Virginia Highlands has been something I have been longing to do and should have visited earlier. In any case, I made it to enjoy “Gelato” and left slightly disappointed. I tried the Straciatella gelato, and I should have changed my decision as it was being served. The consistency was not like the gelato I have had, but I will admit the flavor was definitely there. I was just hoping for real gelato, especially since I prefer it over ice cream. In addition, $4.50 for a small cup is way too expensive, unless they are using ingredients or equipment for that matter from Italy. Not sure if I will be back.

Paolo's Gelato

Sea Salt Chocolate Covered Cashews from Dekalb Farmer’s Market

I was afraid these chocolates would be too salty, but they were actually just right. They consist of the prominently addictive flavors of nuts, chocolate, and salt. Who could turn these down?

Dekalb Farmers Market

Viva Mexico!

I will return back to my locally foreign findings, but first I must share a little from my recent trip to Guanajuato, Mexico. I have been known to flock to Europe whenever I travel internationally so I was definitely in need of change of scenery. I left wanting much more and definitely plan on travelling back south in the future.

I tried to do some culinary homework before travelling there, especially since this was my first time travelling to a Latin American country. I discovered that Guanajuato is known for strawberries, and that the state alone is known for its produce due to its location between mountain ranges. 

Needless to say, I became almost photo happy upon arriving due to its ever colorful atmosphere combined with foods I have been longing to try. I wanted to share everything on the camera but I was enjoying them too much to even think about it so my apologies in advance.

For instance, I tried cactus for the first time, and I was not surprised that it tasted slightly like a pepper. The enchiladas verdes were as spicy as I thought they would be. Some of my favorite discoveries were the chicken, cactus, and chorizo sopes I tried on my last day. Thick, colorful, corn tartlets filled with beans, meat, vegetables and cheese. It was a much needed fulfilling experience before my unexpected long trip home.

And the chocolate: I finally tried authentic mole. Mole negro, that is. Sure, I have had my share of mole in New York, but this was finally the real deal. I was so satisfied from my experience that I took a bag of it home for myself to make the sauce. The hot chocolate was a perfect balance of spices and rich cocoa. Oh, and can someone help me in answering my question as to what is the relationship between the chocolate Hostess Cupcake and Mexico? They appeared at almost every bakery in the area and they also are sold at the local Mexican bakery in Georgia. I am determined to find an answer.

I could continue with many details about every bite from my week down south, but here are some photos that I truly hope you enjoy. I plan to try some of the previously mentioned myself and will keep you posted on my progress. Salud!

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Locally Foreign Findings #4: South American Chocolate

 

One of the things I have yet to understand about Atlanta and the south is the lack of chocolatiers in the area. Yes, Georgia has local confectionaries in the area. However, most of them include more fudge or over sugared, wax chocolate. Do not get me wrong – the fudge in the region tastes great if you are in fact a fudge fan. However, good gourmet chocolates are overall a huge challenge to both, the area and the country in general.

I was anxiously curious when I discovered LW Chocolatier at Buckhead One Plaza next to the St. Regis. I could not wait to see what this place had to offer, especially knowing the fact that the boutique comes from a 65 year Swiss style chocolate making tradition in Argentina.

At $60 per pound, the chocolates taste pretty good. I enjoy the champagne truffles and dulce de leche chocolates. The fruit centered chocolates tend to melt in your mouth with ease so I recommend giving those a chance. The chocolate is generally rich and full of flavor so do be prepared even if you choose milk chocolate.

Have I tasted better? Yes, in my opinion but I definitely give brownie points to them for bringing the gourmet chocolate competition to the Atlanta area other than Godiva, See’s Candy and Rocky Mountain Chocolate Factory. Please, do make a visit. 

LW Chocolatier

One Buckhead Plaza

3060 Peachtree Road NW

Atlanta, GA 30305

404.372.7541

Interlude: California Coconut Curry Covered Cashews

I must take a moment to show and tell a recent discovery I made at the Dekalb Farmers Market in Decatur the other day that simply made my afternoon.

Coconut Curry Covered Cashews.

The word disgusting was the only word I could instantly think of until I gave the combination a little more thought. I took the bag and gave it a go.

One word: wow.

The combination of flavors left me begging for more. The trick to this treat, however is white chocolate which not only sweetens the combination but also balances the coconut and curry flavors. What I love most is the tiny kick of curry just before you bite into the center of the cashew.

If you like coconut, curry and cashews this is a must try treat, even if you think this combination might not work for your palate. They are surprisingly addicting.

Dekalb Farmers Market

3000 E. Ponce De Leon Avenue

Decatur, GA 30030

404.377.6400

Locally Foreign Findings #3: Mexican Pastries

 

I did not know this establishment better known as La Suprema was in fact a bakery until recently. I have no idea why. I continue to familiarize myself with so many “new” places despite the fact that I have back in the area for over a year now.

La Suprema is a Mexican bakery franchise that has been in Atlanta for eight years and currently has six locations around the city. My parents literally instructed me to visit one of them and I am sure glad they did.

This place is immaculately clean and simply gorgeous. I never thought chandeliers exist in bakeries but they do now! It is well organized with their self-serve pastries on one side and their high-end creations and sandwiches on the other side while the register sits in an island in the middle. La Suprema creates an endless variety of treats from muffins to full blown wedding cakes. They have hand made chocolates that I have yet to try myself. I even got to see some of the ever popular pastries I would regularly would see every day in New York including the Conchas, Ojo de Buey and Chilindrina.

I tried a little bit of everything and wish I could have taken more pictures, as I only managed to get a shot of their large sugar cookie. Their pina colada cake is addictively moist to the point of finding yourself eating away the entire obese portion they offer you. Their cookies alone bring back memories of  V & V Bakery in Queens which is a sure sign of a personal addiction. Their Chilindrina is mouthwatering with two pecan cookies sandwiched with pineapple preserves, and I hear they make a divine Hostess cupcake.

You will also notice the modernly designed wedding cakes on display which surrounds their register island. They make me want to order one just for myself for no particular reason other than to taste the cake.

With six metro Atlanta locations, you are bound to find a La Suprema so I strongly encourage or rather instruct you to go yourself. It will open your eyes into another world of delectable pastries.

Note: La Suprema does not have an official website yet, so you must physically visit if you want to see what they have to offer.

La Suprema Bakery and Panaderia

815 Roswell Street

Marietta, GA 30060

678.797.1120

Locally Foreign Findings # 2: Greek Yogurt

For those who love yogurt, it is pretty hard to keep going back to that Dannon or  Yoplait once you taste freshly made yogurt. Yes, they can be “light and fit” and have almost an encyclopedia’s worth of flavors, but they also have their fair share of gums, powders and who knows what else to thicken, preserve and flavor yogurt without you having to eat foods with real flavors.

I started my passion for Greek yogurt in New York and was afraid I would never see it again when I moved to the south. I ridiculously realized I was wrong during my stay here, especially being oblivious to the fact that Greek yogurt has become quite popular in the United States. So popular that Kraft and Dannon started manufacturing their own versions. In any case, I recently discovered locally made Greek yogurt from Atlanta Fresh Artisan Creamery one day when I thought the farmers market was out of yogurt all together. I gave it shot.

I was pleasantly surprised. Not as thick as FAGE but more the consistency of Chobani, this local yogurt tastes much fresher than its competitors. One thing I realized while exploring locally made foods is that when they are done right, the experience is like opening up a window on a cool, breezy day to let all the fresh air inside your home. Trying this yogurt once again reminded me of the feeling.

If you have the sweet tooth syndrome then do try their one of their flavored varieties such as Black Cherry or Ginger Peach. Their fruit flavorings are made from traditionally cooked fruit conserve recipes so you are bound to be mistaken if you think they came from your kitchen.

Atlanta Fresh also sells cheeses and distributes to various retailers and restaurants all throughout the great state of Georgia so I highly recommend giving them a try.

Atlanta Fresh Artisan Creamery

6679 Peachtree Industrial Blvd. #M

Norcross, GA 30092

678.240.4660

info@atlantafresh.com

Locally Foreign Findings # 1: The Pretzel

In light of the World Cup, I felt inspired to collect local but foreign discoveries that have recently come my way. Bernhard’s Bakery is a small, local German bakery located in Marietta that specializes in traditional German breads, pastries and of course, imports. My curiosity exploded the moment I discovered the breakfast and lunch eatery.

What attracted me most during my visits have been the pretzels. For those of you who have only had the oversized, Americanized, doughy version I can only say I am sorry. This is the first location I have seen and tasted a real German pretzel since my last visit to the country a several years ago: fresh, chewy, lightly salty but yet buttery. The only thing they do not do is cut the pretzel in half to spread with butter, but I think they leave that optional task for you to do. Their price at $1.50 a piece is a little on the pricy side, but it is definitely worth the quality I have been missing for a long time.

Check it out:

Bernhard’s Bread Bakery LP

Suite 110

1592 Atlanta Road SE

Marietta, GA 30060

770.218.1153

Wine Weekend

I thought I would do something little different and show a short photo album of a recent trip I made again to the north Georgia mountains for the 2010 Fine Wine Festival on June 5th and 6th, 2010. Most of Georgia’s fine wine producers participated as they showed off their grapes or their bottles to the public. Even local restaurants offered samplings of their latest menus to accompany all the endless wine you could drink.

The festival was not the only thing that was on our list that weekend. From Persimmon Creek to Blackstock, something was going on no matter where we were in north Georgia. We tasted everything from the exceptional such as Tiger Mountain’s Petit Manseng to the not so satisfying like Chateau Elan’s Summer Wine. We even had the unusual opportunity to taste wine from Savannah. In any case, our travels proved to be an ideal weekend away from the city.

Enjoy!

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What Happened to Harry’s?

I am so glad to know I am not the only one who was concerned about the Whole Foods takeover of Atlanta’s re-known grocery store, Harry’s Farmers Market several years ago.  I know, I know I am a little behind the times. However, I have not been down here during the change and now see the full effects of it. At first, I had no clue if it would be for the better, worse or just the same. A friend of mine recently voiced their concerns about it during dinner one evening, and I could not help myself but agree about everything she said after visiting there many times upon my move down south last year.

I find myself reminiscing the past every time I go into Harry’s. I would always look forward to making that trip, spending sometimes a couple of hours touring the aisles and tasting their samples, but now it’s not as worthwhile as it used to be. I am just not as satisfied as I used to when shopping. Do not get me wrong – Harry’s still has their identity but lost some of its personality and variety since the “Whole Foodization”.

For instance, I feel the selection is more limited now than it was prior to the takeover. Harry’s used to have more rare products that were not available anywhere else in the metro area. They were already forward thinking when it came to selling local house made products such as their baked and packaged goods. I could never get enou gh of their cheese bread or apple muffins.
 
They carried more rare imports compared to what they sell today. I cannot find the French Brie that I used to be able to buy, and where on Earth is Mr. Brown’s Iced Coffee? Yes, it is an import that probably took quite some time to arrive from the United Arab Emirates, but it was one of my favorite beverages to buy while I shopped there. The last time I got a hold of it was in Germany, and I am now afraid I probably will never see it again. It is amazing what the effects of globalization will do to consumers.

Prices were most certainly not as expensive as they are now, both for domestic and international products. Paying $13 for a decent jar of honey is just not as appetizing as it was before the takeover. The structure of the store is different than it was before, but it was also much needed. It now makes sense to consumer. However, their imperfections gave the place more personality to the store, regardless of how it was designed. In fact, it made me remember where everything was more than it does now. For instance, the produce and the bakery was combined in one section upon the entrance. The beer and wine section was completely blocked off from the main pathway, appearing to be forbidden territory to even step into the section. Nowadays, no wall exists as the entire area is included with the rest of the store. I also noticed the lack of international flags that hang on their ceiling, as they used to have a plethora of representing countries who provide to the store. Now it is just a small strip across the meat section.
Despite the disappointments, their customer service improved drastically and the deli buffets are much more appetizing than previous times. If Harry’s was still independently owned, I think it would still have its old character and would even have more local products for the consumer due the spread of the trendy, organic local food movement.

I am still happy to know that Harry’s exists, but I am honestly disappointed that they had to have a large corporation control them to keep them from closing. Maybe it’s because I knew what the old Harry’s was like rather than what it is now.  In any case, Harry’s will sill be a shopping destination. I can at least enjoy what is left of it.

Harry's Farmers Market
70 Powers Ferry Road
Marietta, GA 30067

The Cinnabiscuit

I forgot how popular biscuits are in the southeast. Seeing the various locations made me want to make a batch myself but I have one problem: I have a terrible sweet tooth. Biscuits are just never enough for me. I always have to have something a little more than jam or honey to satisfy my craving for them.

 

I instantly remembered the Cinnabiscuit, my very first recipe I followed by myself without any help from my parents. Apart from assisting my Mom and following those Easy Bake Oven instructions as a kid, it was my very first attempt at creating something new for myself to share with my family. It is a recipe I learned from my Home Economics class years ago, and I still saved it to this day.

The Cinnabiscuit is pretty straightforward: a cinnamon roll made from biscuit dough. The version I learned from school is the fast and easy way, but if you want to really work from scratch I recommend making your own biscuit dough first. I am honestly not a fan of cinnamon rolls, but I could and still never get enough of these creations every time I bake them. I even wondered why I stopped making them as I grew older. Maybe it was just a phase to satisfy a craving, which is unfortunate because these things would have served me well in college or whenever I was strapped for cash. In any case, the recipe will return to me whenever, wherever I need it. Do enjoy.

The Cinnabsicuit

For the roll

1 Package of Ready-to-Bake Biscuit Dough

2 T Butter, Melted

1/4 C Sugar

2 T Cinnamon

Icing

1/2 C Confectioner’s Sugar

2 T Water

Pre-heat oven to instructed temperature on biscuit dough package, generally around 350 degrees Fahrenheit.

Open biscuit dough package, pull apart dough and set aside.

In small bowl, mix sugar and cinnamon together with whisk or fork.

Take each biscuit, dip in melted butter then in cinnamon-sugar mixture. Place on ungreased cookie sheet. Repeat for entire package.

Bake in oven for instructed length of time, usually approximately 15 minutes.

While rolls are baking, mix water with confectioner’s sugar until thick and smooth. If the icing is too thin, sprinkle more confectioner’s sugar, and if too thick pour a little more water.

Remove rolls from oven. Pour icing over the rolls, allowing the mixture to smooth over the roll. Allow a few minutes to cool and serve. 

Return of the Food Fests

Yes, it is that time of year again in Georgia. This also marks a year that I have been down here. I truly cannot believe my time here has been going this fast.

I meant to share this a little earlier, but some traveling plans got in the way. I decided to showcase this food festival list not only for my own pleasure of sharing information, but also to make it as sort of a reference if you want to know what is going on the world of food festivals in the state. I was quite impressed to see what I could find, and I ended up with a lot more festivals than I thought to the point where I felt overwhelmed. I did not even know there is a Sorghum Festival in Blairsville, Mayhaw Festival in Colquitt, and a Venison Cook Off in Monticello.

Hopefully, this list will help me be a little more prepared this time around rather than aimlessly searching the state for where things are. Please note that these food festivals are food related rather than festival related, and specific dates are not noted for all events.

Line Up

National Mayhaw Festival April 16-18th

Colquitt, GA

Celebrating the tart fruit, through parade, music, arts and crafts, everything.

Reported where some of the best jelly is made in the South from the tart southern fruit.

 Taste of Marietta, April 24th

Marietta, GA

Local food vendors and restaurants strutting their stuff for its usual 70,000 visitors.    

Georgia Strawberry Festival April 23-24th

Reynolds, GA

Dinner in the park, gospel music, cook off, all the elements of a small town food festival.

  

Barnesville Annual BBQ and Blues Festival, April 23rd-24th

Barnesville, GA

BBQ and Music. Who could ask for anything else in the south? BBQ sauce contest, community cooking contest, and local vendors.

Taste of Toccoa, April 24-25th

Toccoa, GA

Foods from local restaurants, entertainment, exhibits that draw approximately 8,000 visitors a year.

                          

Woodbine Crawfish Festival April 23-24th

Woodbine, GA

Celebrating the crawfish through their parade and then a nonstop list of vendors offering specialties such as crawfish broil and etoufee.

May

Ocmulgee Wild Hog Festival, May 8th

Abbeville, GA

Wild Hog Baying on Ocmulgee River Contest (how well dogs can bay a dog).

The BrewMasters Open, May 15th

Alpharetta, GA

Beer brewing contest. Enough said.

Taste of Alpharetta, May

  

June

The 36th Annual Official Georgia Blueberry Festival June 4th-5th

Alma, GA

Classic all American summer festival with cooking contest, food eating contest, beauty pageant, street dances, vendors and races.

Georgia Barbecue Classic, June 4-5th

Cartersville, GA

Annual backyard cook off fundraiser for Good Neighbor Homeless Shelter.

The Fine Wine Festival, June 5-6th

Dahlonega, GA

Festival where local vineyards and restaurants team up to showcase their finest offerings at BlackStock Vineyards.

The 51st Annual Putnam County Dairy Festival, June 5-6th

Eatonton, GA

Georgia Peach Festival, June 11-19th

Fort Valley and Byron, GA

Concerts, parade, food and ice cream, dancing, fireworks, arts and crafts, home to the world’s largest peach cobbler.

July

Watermelon Days Festival, TBA

Cordele, GA

Annual Heirloom Tomato Festival, Third Weekend in July

Glen-Ella Springs, GA

Homemade Ice Cream Festival July 3rd

Newnan, GA

August

Attack of the Killer Tomato Festival, August

Atlanta, GA

Where farmers and restaurants team up to offer creative  tomato dishes sponsored by Georgia Organics.

September

Annual Catfish Festival, Labor Day Weekend

Kingsland, GA

The Wild Georgia Shrimp Festival, September 17-19th

Jekyll Island, GA

Festival celebrating the southern favorite, shrimp and grits.

Plains Peanut Festival, September 25th

Plains, GA

Festival celebrating the peanut.

The Boss Hog Cook Off, September 25th

Thomaston, GA

Annual local barbecue cooking showdown.

October

Taste of Atlanta, October 23rd-24th

Atlanta, GA

The annual city-wide food showcasing event, presenting some of the region’s top food vendors.

Sorghum Festival, 3rd or 4th Weekend in October

Blairsville, GA

Festival celebrating one of the country’s most popular cereal grains.

Georgia Apple Festival, October

Elijay, GA

Local orchards come together to celebrate their local apple.

Shalom Y’all Jewish Food Festival, October

Savannah,GA

Home of the oldest Jewish Congregation in America celebrates Jewish cuisine.

Oktoberfest, October

Helen, GA

One of the largest Oktoberfests in America, this month long festival celebrates the art of beer, American style.                                      

November

Big Pig Jig, November 5-6th

Vienna, GA

Barbecue cooking competition with winners advancing to the International Championship in Memphis, TN.  

Annual Deer Festival and Venison Cook Off, November

Monticello, GA

A local celebration for Georgia venison.

Fritter Fanatics

I cannot help but notice all the different combinations of fritters on menus lately: truffle, shellfish, zucchini, risotto and the wide variety of cheeses amongst other ingredients. Of course, they are accompanied by the ever so fashionable sauces, dips, condiments and garnishes. Corn fritters are the Chanel and the newer versions are the Helmut Lang. I have not had many fritters in my time so I could not understand what the trend is all about right now. Until I tried one.

First, fritters are easy and cheap to make. Therefore, you can add all the extra additives to make them more appealing and depending on where you are eating them, more expensive. Secondly, you can fit fritters into any meal at any time of day. Try a potato fritter for breakfast or a pineapple fritter for dessert. You can simply make it work. Finally, fritters are basic comfort food, no questions asked. Yes, fritters are loaded with fat, but butter and oil are some of the most crucial ingredients to the comfort food family. With their crispy crusts and ever-filling centers, its no wonder that these simple snacks are strutting their stuff on menus these days.

Want to try one yourself? Try this basic recipe for cheese fritters, and if the cheese does not fit for you, you can replace it with anything your heart desires. Your family and friends will be wondering where did you ever find them.

Basic Cheese Fritters
Makes 12
½ C Milk
1T Oil ( I used Olive but strictly up to you)
1 Medium Egg
1/4 tsp Salt
1 tsp Mustard
1 C Flour
1 tsp Baking Powder
1 C Shredded Cheese ( I tried Dubliner Cheddar Cheese )
6 T Oil, Shortening, Butter or Bacon Fat

In medium bowl, whisk together milk, oil, medium egg, salt and mustard until well blended.

Stir in flour, baking powder until batter is smooth. Finally stir in cheese.

Note: there are several different ways of cooking fritters. I chose to pan fry them.

In a pan over medium high heat, melt 2 T butter. Add medium sized spoonfuls of the batter into the pan.

Cook no more than 4 at once until golden brown and remove from pan. Repeat 2 more times or until you reach the end of the batter.

Southern Sandwich Battle In vs. Out 2: Australian Bakery Cafe

Thank goodness I chose a place outside of the perimeter. At the time I decided go out to lunch on this particular weekend, my body was no where near in the mood to travel a mile away from home. After eating here many times on occasion, I thought the Australian Bakery Cafe on Marietta Square therefore would be the perfect match to last week's visit at Intermezzo Cafe.

This relaxed, down to earth Aussie eatery has been serving not only just the southern community but also Aussie expats including the Australian Embassy in DC since 1994. They claim to officially introduce the Aussie meat pie to Americans and have a wide variety of selections to prove it.

Their pies are not the only things that are worth waiting for, however. Sandwiches, pastries, breads and even imports also share the spotlight so I thought I would try an old favorite of mine, the Dundee Turkey Sandwich when it came to lunch.

Verdict? It never fails me. Perfectly sized, this basic turkey, cranberry and Swiss cheese combination smoothed with mayonnaise and accompanied with a pickle on an Aussie wheat bun made my afternoon with my magazine a lot more enjoyable. They even have my favorite Linzer cookies for dessert even though they are not quite as memorable as V&V Bakery in Queens.

Better than the city? The Australian Bakery tasted a little more satisfying but both places are great destinations for a simple sandwich. If its good, anyone will come to enjoy it.

Australian Bakery Cafe
48 Park Square South
Marietta, GA 30060
678.697.6222
www.australianbakerycafe.com

Southern Sandwich Battle: In vs. Out

To shop well in Atlanta, you almost always have to travel into the perimeter, and its obviously natural to know at some point you will get hungry from all that walking, standing, waiting, the stairs, trying clothes and driving from shop to shop. I wondered during one afternoon if the same concept applied to eating? Is it better to have that lunchtime sandwich in or outside of the perimeter? I thought I would be up for one of my own experiments and see for myself.

I picked two places that have been firmly established in their communities, historically known to offer their best to their fellow southern neighbors.

Who’s in: Café Intermezzo (1845 Peachtree Road, Atlanta, GA 30309 www.cafeintermezzo.com)

Since 1979, this modernized Europaesche Kaffeehaus was one of the first in its kind in the city to showcase European coffee, pastries and food to the Atlanta community. I have not returned since I was living here 11 years ago, so I thought it would be great to see what I have missed.

What: Turkey Deluxe with Focaccia Bread, Chocolate Hazelnut Cake

I forgot that Café Intermezzo was one of those places that loves whipped cream, even on top of cappuccinos. In any case, I was there for the sandwich and it was not bad. Perfectly filling at the time, as the apples were sliced thin enough and the Swiss cheese was not completely oozing everywhere. I would have added a little more turkey and the bread was a little too light for focaccia but was overall good. On a more exceptional note, the Chocolate Hazelnut Cake was delicious. Chocolate flakes, Nutella, hints of coffee, and chocolate sponge cake just left me thinking that I should have listened to the servers in buying three more slices.

Overall: Definitely good enough to return but not sure if the better of the two.

Cake Crazy

Cake crazy, sugar crazy, chocolate crazy, you name it. Its surrounding my life lately, and I simply cannot hide it.

Usually from Valentine's Day until the end of April, I go through what I call "birthday season", a period of time when a cluster of my friends and family members have birthdays, one after the other. I decided to bake a cake for one of them this year and used the birthday cake recipe from Williams Sonoma's book, Cake. I did not know what to expect, but I was determined to not make it look like an undefined, lopsided sculpture.

The cake turned out moist, well blended and satisfyingly filling. I cheated a little by not making the chocolate buttercream frosting and used prepared frosting instead. I just could not waste the surplus we had from a previous endeavor. To make matters worse, I ran out of frosting and had to use cookie frosting for the lettering so up close it looks like a creation from a true novice. However, I added chocolate chips inside the cake for a little more personality, hoping to surprise eaters that what you see is not what you always get.

To try the recipe, check out the link at Williams Sonoma: Classic Birthday Cake .

World Nutella Day 2010

World Nutella Day Menu February 5th 2010

I noticed this online event through Twitter several months ago and could not resist participating when the time came. I got a little ambitious and decided to create an inspired menu based on the classic, hazelnut chocolate invention.

Feel free to indulge in the recipes below, for all of them are fairly easy ideas to make at home. For more information, visit www.nutelladay.com to spread the word or find more recipes.


Appetizer
Nutella Dipped Chinese Fortune Cookies

Entree
Grilled Nutella Banana Sandwich

Dessert
Mug Nutella Chocolate Cake



Nutella Dipped Chinese Fortune Cookies

6 Chinese Fortune Cookies

Nutella I used about 1/3 C but is essentially up to you.

- Unwrap fortune cookies and place on plate.
- Scoop 1/3 C Nutella into small souffle cup or prep bowl. Serve and enjoy!



Grilled Nutella Banana Sandwich

2 Slices French Bread
1 Banana, Peeled and Sliced
3 T Nutella
1 t Butter
Griddle or Small Frying Pan

- Heat griddle or pan at medium heat. Spread butter on both slices of bread.
- Place one slice in griddle or pan, buttered side facing down.
- As you build the sandwich, spread half of Nutella (approx 1 ½ T) onto bread and add sliced bananas. Spread remaining Nutella onto unbuttered side of the other slice and cover the sandwich.
- Grill each side of sandwich until golden brown and warm. Remove from heat onto plate and serve.



Mug Nutella Chocolate Cake
Modified version of Mug Chocolate Cake from November 11th 2009

4 T Flour
4 T Sugar
2 T Cocoa
1 Egg
3 T Oil
3 T Milk
1/4 t Vanilla
3 T Nutella (or any optional additive)
Icing, Chocolate Fudge, or Ice Cream (optional)
Large coffee mug or two medium mugs, if sharing
Plate or large saucer Spoon

- In coffee mug, mix all dry ingredients.
- Add egg and mix well.
- Add oil, milk, and vanilla until well blended.
- Stir in chocolate chips.
- Place plate or saucer under mug and insert into microwave for 3 minutes at high heat. If sharing, pour half of the mixture in each mug before placing into microwave.
- Remove from microwave. You can eat out of mug or remove cake onto saucer. Pour icing, fudge, or ice cream over cake. Enjoy!

Schoko: Joe's Art of Chocolate and British Invasion

T.J.'s Art of Chocolate

Trader Joe's creativity seems to never stop.

I was on my way to work and decided to run to the store to pick up the usual chocolate and wine craving. I could not make up my mind until I saw this cute little 3.5 inch box of mini fine chocolates. At a reasonable $1.99, I had to give these little ones a shot and they were so inventive that I just had to show and tell.

What: 9 pieces of miniature milk, dark and white chocolates with their own elegant designs. Enjoyed the flavor and texture you can get with a piece as small as a Hershey's Kiss. Personal favorites were the dark chocolates.

First thoughts: Creative and delicious. The box even includes a miniature description of each piece just as if it was a 1 lb. See’s Chocolate box.

Price: $1.99

Perfect for goody bags, an alternative to gourmet chocolates or just for yourself when you are having a low day. Once again, thank goodness for Trader Joe's.

British Invasion

If you are not aware of it by now, world re-known Kraft now controls Cadbury’s life. What was interesting to discover is that while this negotiating mess was going on in the media, I surprisingly noticed the appearance of British candy in one of the south’s most popular supermarkets, Publix. Not only British candy but also the ever popular digestives, potato chips, jams (including Marmite) and oatmeal. I even found the Scottish Tunnock Wafers my close friends bring back to me on occasion.

What?

I first discovered them at only one Publix location in the area besides Harry's Farmers Market and at the local British goods shop on Marietta Square. Now the products are almost at every Publix I usually visit. Just when I thought that my local deli in Queens was the only place I could snatch these things, everything from Nestle's Aero to Cadbury’s Heroes to Mars’ Bounty decide to re-appear down south. All of these items are also not even that expensive at an average $1.50, exactly the same price I usually paid in New York.

This phenomenon made me wonder about two things, both of which are pretty naive questions, but could possibly happen in the future: First, will Kraft finally get a chance to compete with Hershey’s and Mars at the supermarket register counters? Secondly, what about the other shops that also sell these products? Publix currently showcases almost as many products and at competitive prices. Could these other shops possibly go under because of this? Obviously not Harry's but the small gourmet shops at Marietta Square and in Norcross could need to get more creative.

I guess we will have to see. In the meantime, do try. I find some of these treats tastier than our American inventions.

Place: Louise's

Louise's


I finally decided to do it. I had enough curiosity in me to try one of the area’s oldest restaurants next to historical Kennesaw Mountain, Louise’s. Better known as Bill and Louise’s until Bill’s unexpected passing several years ago, my family associated it with as one of the most interesting holiday lights displays in the area rather than a small southern kitchen. My experience, however proved to me that Louise’s is much more than a colorful light and Manger display during the holidays. I could even argue that Lousie’s was a model for the original Cracker Barrel. In any case, my experience helped me understand and appreciate a little more about the area I thought I knew so much about in Georgia.


Louise’s is an old log cabin located off of Old Highway 41 that was renovated into a restaurant. I was amazed by how much room the restaurant has for seating. There is a communal table in front of a fireplace upon the entrance, main dining room seating in front of the kitchen and additional space for what would be considered the house’s upstairs all decorated with Georgia memorabilia dating back to the early 20th century. Historical newspaper articles, old maps of what the area used to look like before major industrialization took place, old Coca-Cola merchandise, signed Braves baseball bats, pictures of famous people to the locals and visitors alike, you name it, its there. It was like the Cracker Barrel merchandise only not for sale.


Now, the food. Overall, the food is a classic but yet greasy example of southern home cooking. I should have taken my out of town visitors here a long time ago. We came for breakfast on a Sunday morning just so we knew we would get a spot to sit. The make your own omelette was filled with its fair share of butter and well cooked vegetables. Their grits had perfectly equal amounts of water and butter, giving it the texture grits should be. Their more than enormous pancakes were fluffy and warm enough to melt butter once they reached the table. What I enjoyed most were their Cathead biscuits. Light but filling and again filled with the south’s favorite ingredient, butter. I could easily understand why the restaurant sells them in twos. The only thing I would recommend to them is to have homemade Georgia jam for the biscuits and shrink the pancakes just to keep customers from overeating. Other than that, Louise’s perfectly exemplifies the idea of a classic southern breakfast.



I now understand why people keep coming back. Louise’s knows her customers well and what they want. Any location that can fluently speak food to its locals are bound to stay.

Louise's Restaurant
972 Kennesaw Avenue
Marietta, GA 30060 - 1005
770.427.9127

Recipe in Translation: Slovenian Walnut Cake

Recipe in Translation

Late last year my father gave me a recipe for Slovenian Walnut Cake from one of his co-workers. He has eaten it on occasion at work and he thought it would be a good recipe for me to try. There was one challenge: I had to re-write the recipe. Not only all measurements were metric, but the language in the recipe was difficult to decipher. I sat down one afternoon and took the time to Americanize the recipe. I even told my father I would be willing to give my so-called "translation" back to his co-worker. I have been itching to make a cake like this for a long time so I truly enjoyed this project.

Some words of advice:

This cake takes two days to make; one day to make the cake and filling, the second day to let everything sit once it is finished. Believe me, it is worth it.

Do not be shy with the rum. I discovered that I could have used much more so please, do use the liquor.

Finally, you need to stabilize the whipped cream topping for this recipe. I found Dr. Oetker’s Whip It in a specialty foods shop, but you can also make your own with unflavored gelatin, heavy whipping cream, cold water, powdered sugar and vanilla.

So here it is. Try it for yourself!

Slovenian Walnut Cake

Cake

15 eggs, separated
1 ½ C confectioner’s sugar
1 ½ C walnuts, grated or grounded
1/3 C bread crumbs
Rum
Apricot or orange marmalade
Chopped walnuts

Cream Filling

½ C granulated sugar
1 C unsalted butter at room temperature
3 egg yolks
1 package of cook to serve vanilla pudding (not instant)
1/4 C + 1T milk

Topping

2 C heavy whipping cream
1 package of cream stabilizer (Kremfix, Whip It or your own version)
Confectioner’s sugar

DAY ONE

Cake

1. Pre-heat oven to 360 degrees Fahrenheit.

2. Place breadcrumbs into bowl. Add enough rum and stir until breadcrumbs are entirely soaked.

3. In large bowl, whip all egg whites until mixture resembles a firm cream.

4. In a medium bowl, whip all egg yolks with confectioner’s sugar until well blended. Fold into egg white mixture.

5. Stir in grated walnuts and soaked breadcrumbs into mixture until mixed.

6. Pour mixture into either four 9" round cake pans or two 8"X12" rectangular cake pans that are heavily greased (I recommend lard or crisco).

7. Place into pre-heated oven for 30-45 minutes. Test cakes with a small knife, wooden pick or cake tester by inserting into middle of cake to check all batter is baked.

8. Turn off heat and leave all cakes overnight.

Filling

1. Prepare packaged pudding with 1/4 C + 1T milk. While mixture is cooking, add the 3 egg yolks and mix until thick. Remove from heat and continue to stir slowly so mixture becomes smooth. Cool to room temperature.

2. In additional bowl, mix granulated sugar and unsalted butter until well blended. Add pudding mixture into bowl and mix well.

3. Cover and cool in refrigerator overnight.

DAY TWO

1. Take cakes from oven and remove from pans. If using rectangular pans, slice each one in half through the middle for the filling.

2. Take first slice onto a tray and spread the marmalade on top. Take cream from refrigerator and spread on top of marmalade until covered and blended. Cover with the next slice. Repeat step with each slice until you reach the top.

3. Make whipped topping: In medium bowl, mix stabilizer and desired amount of confectioner’s sugar with the heavy whipping cream. Blend until firm.

4. Spread whipped topping on the sides and top of cake. Smooth with decorating spatula.

5. Decorate cake with chopped walnuts.

6. Cover cake and leave overnight in refrigerator.

7. Next day: Enjoy!

The Current Craving Reading List

The Current Craving Reading List
I feel uncomfortable if I do not have a book to read. Luckily some special people know this well and gave me quite a few books over the holidays. Here are a just a few that are worth noting.

Williams-Sonoma’s Dinner Parties
Chuck Williams
Free Press



A helpful guide if you are trying to formally entertain the in-laws, impress the boss, or romance a loved one. Everything from making menus to how much wine to pour in a glass, I found this book informative for those who want finesse their entertaining skills.

As far as the food goes, I found the recipes slightly trite. I did find some recipes that are worth trying, but I believe this book is more of a posh, retail entertaining guide to answer all those how-to questions while advertising the Williams-Sonoma brand.

Some finds:
Strawberry Rhubarb Galette
Fried Artichokes with Aioli
Lemon Custards with Lemon Verbena Cream

The Produce Bible
Leanne Kitchen
Murdoch Books 2006


The word “Bible”has been a popular trend in cookbooks these days. I think I may be taking this word too seriously, but I find using the word Bible for cookbooks is a very ambitious statement claiming that this is “the guide” for everything.

The Produce Bible takes a great attempt at proving this statement when it comes to produce. I say that because I could not find star fruit and olives so I sense she missed a few others. I was initially overwhelmed by the abundance of information the book provides for everything from fruits to herbs. I find the book to be easily read by providing the harvesting seasons, unusual facts, storage information, culinary uses, and featured recipes for each kind of produce. I had a list of foods I wanted to share, but the list completely changed as I went through this book:

Kumquat - These little ones are not really citrus fruits until their center or genus has 8-15 segments inside it. On my list: Caramelized Kumquats with Honey Parfait.

Blackberries - In British Folklore, if one does not want the Devil to blame them for their evil actions he or she has to eat these berries before September 29th. On my list: Venison with Blackberry Sauce.

Strawberries - A symbol of Venus for its heart shape and can also cause allergic reactions to young babies. On my list: Strawberry Curd.

Hazelnuts - Historically known as a cure for the common cold and hair loss. The branches have also been used as a fertility rite. On my list: Chocolate Hazelnut Semifreddo.

Avocado - An aphrodisiac with its Aztec name meaning “testicle”. On the list: Avocado Salsa.

Cilantro - Dates back to 5,000 BC. On the list: Lamb Tagine with Quince. Overall, this book is truly an educational read if you want to know more about what is at your farmers market, grocery store, or corner deli.

Eat Shop Guide: Boston and Chicago
Kaie Wellman
Cabazon Books 2009



Want to get to know a city a little more locally? The Eat Shop Guide showcases locally owned restaurants and shops to both travelers and residents alike for go-to destinations. It includes concise city information, easy to read maps that thankfully do not pull out, and local hotel recommendations. Each listing provides general information, date of opening, pictures of products and decor, a small description, and a sample list of must-haves. Here are some restaurant listings I hope to try.

Boston

East Coast Grill: The combination of BBQ and a raw bar makes me determined to go as I have been raised on both.

Sofra: Middle Eastern Bakery. The Rhubarb and Mint Sharbat looked pretty appealing.

Ten Tables: Just cause.


Chicago
I found one restaurant practically on every tenth page so here are just a few.

Cipollina: Nutella and banana on ciabatta bread, 4 cheese panino, and marinated artichokes. Enough said.

Great American Cheese Collection: Just cause again.

Old Oak Tap: Beer and handmade pretzels always appeal to me for some strange reason.

The Bluebird: Chocolate dipped figs.

Every time I move to a new location, the first thing I really want to do other than unpack is walk around the neighborhood for restaurants and pick almost every to-go menu I can find. Just ask my sister. It is my personal first indicator of the surroundings. What I like about this guide is that it highlights some of the originally new and yet locally owned places that give you an idea of what the area is like today before you go or as you are there. In any case, they just might help me make my next move.