I lust for for the dark, fine, and rich taste of a hot chocolate made with Valrhona cocoa. We are getting intimate now! Entering my personal world of rewards also known as sweet treats. Daily I find myself grabbing a spoon, dipping it into natural peanut butter, and garnishing with a few chips of Valrhona's
Thursday, October 27, 2011
Wednesday, October 26, 2011
Today on Mark Bittman's Blog I read this letter which was written to a well-known chef and soon to be sent to many others. The letter was written by George Fasion who is the co-founder of D'Artagnan. If you are not familiar with D'Artagnan's quality meat products check out the website, you will be hooked. The pates are unbelievable and may be found locally at Healthy Living Market along with duck fat, duck bacon, and sausages all from D'Artagnan.
This note explains my thinking about why I believe that you should be pursuing clean agricultural ingredients as standard practice in your restaurants.
Thursday, October 13, 2011
What a colorful time of year! Here in my kitchen I am celebrating all the wonderful foods of the harvest.
This morning a batch of apple chips came out of the oven after drying for 15 hours with the heat of the pilot light. They are delicious! Also, my chef's garden produced some amazing varieties of pumpkins this year and they are lined up ready to be cooked.
Today is the birthday of celebrated chef and author Molly Katzen. Molly's recipe for pumpkin pie was