Front page of our beloved New Mexican reported today . . . "Traces of cacao were found in shards from cylinder jars found at Pueblo Bonito in Chaco Canyon in northwestern New Mexico." This means that cacao beans, the pulp of which is fermented and dried to eventually produce cocoa and chocolate, was used in the U.S. several centuries earlier than was once thought.
Chaco Canyon is about a six hour drive from us here in Santa Fe and I have sadly never been to see it. Apparently, it is absolutely incredible: "a multistory pueblo (containing) an estimated 800 rooms, constructed from 860 to 1128 A.D."
Anyway, love seeing news about chocolate as well as pie. Just thought I'd share.
We're off to Naples, FL bright and early and will return in five days with photos and memorable moments from our trip and the Naples Food and Wine Festival. Have a great week!
Tuesday, February 3, 2009
Sunday, February 1, 2009
Search for Best Chocolate Chip Cookie
Whenever I'm asked to make chocolate chip cookies I usually always turn to the tried and true Toll House recipe. Although I do add more salt to the recipe, I've found that it's pretty hard to beat. I love it, everyone else loves it, so why bother creating a new one?
So when I saw this recipe in the New York Times Dining section by Jacques Torres, famed Master Pastry Chef and Chocolatier, I was obligated to try it out.
Reaction #1: Andy thought it was the best chocolate chip cookie he'd ever tasted.
Reaction #2: Kids of course devoured them without comment.
Reaction#3: I thought they were great, but I'm still undecided as to whether they were that much better than the standard TH.
I'll admit that I did not complete the 24 hour chilling time called for in his recipe, but I really can't see as how that would make such a huge difference. But I've been wrong before, so I may try it out again. Also, this recipe may require a trip to Whole Foods for the chocolate and perhaps the cake and bread flour if you don't keep that on hand. That may or may not be a big deal for some. Baking cookies is usually a spontaneous activity for me; this recipe perhaps calls for some planning ahead.
So, if you are into chocolate, I should think you'd want to give this one a try. I especially like the sprinkling of sea salt on top of the cookie. You'll be amazed at what salt can do for chocolate.
And if you do try Chef Jacques recipe, let me know what your reaction is. Or if you think you've got a better one, I'm all ears. By the way, when I changed my blog template my comments tag ceased to function. I'm trying to remedy the problem, but it may require some outside expertise since I'm not real hip on writing code. If it's urgent you can always send me an email. Thanks for your patience!
So when I saw this recipe in the New York Times Dining section by Jacques Torres, famed Master Pastry Chef and Chocolatier, I was obligated to try it out.
Reaction #1: Andy thought it was the best chocolate chip cookie he'd ever tasted.Reaction #2: Kids of course devoured them without comment.
Reaction#3: I thought they were great, but I'm still undecided as to whether they were that much better than the standard TH.
I'll admit that I did not complete the 24 hour chilling time called for in his recipe, but I really can't see as how that would make such a huge difference. But I've been wrong before, so I may try it out again. Also, this recipe may require a trip to Whole Foods for the chocolate and perhaps the cake and bread flour if you don't keep that on hand. That may or may not be a big deal for some. Baking cookies is usually a spontaneous activity for me; this recipe perhaps calls for some planning ahead.
So, if you are into chocolate, I should think you'd want to give this one a try. I especially like the sprinkling of sea salt on top of the cookie. You'll be amazed at what salt can do for chocolate.
And if you do try Chef Jacques recipe, let me know what your reaction is. Or if you think you've got a better one, I'm all ears. By the way, when I changed my blog template my comments tag ceased to function. I'm trying to remedy the problem, but it may require some outside expertise since I'm not real hip on writing code. If it's urgent you can always send me an email. Thanks for your patience!
Monday, January 26, 2009
A Bank, A Robber, A Pie
The National section of the New York Times reported today that a small bank in Carleton , Nebraska was robbed this month for the first time in half a century . . .
Mmmm. Made me smile too.
Within nine minutes the sheriff's deputy arrived. Soon came the first
of many calls of concern and support, a few of which, a smiling Mr. Van Cleef
remembers, went like this: "Hear you've been robbed. Can I bring you
a pie?"
Mmmm. Made me smile too.
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