photo M. Rodriguez

We are now in the grand epicenter of Meyer lemon season, which makes me all gooey with delight. I love lemons maybe more than any single food, maybe even more than my iphone.  It is definitely my dessert flavor of choice (yes, more than chocolate).  And Meyer lemons are the cashmere of the lemon world; the Jimmy Choo of citrus; the Eiffel Tower of tang.

Visualize with me, if you will, one of my favorite travel experiences. I’m standing by the Trevi fountain watching tutti di Roma swirl around me, safe in my little corner with a cone of lemony gelato layered with a sizzlingly bittersweet chocolate.  La dolce vita.

I am equally gaga about lemon panna cotta, lemon meringue pie, Smitten Kitchen’s lemon bars, candied lemon peel and the Meyer Lemon Semifreddo and Macaroons on canelle et vanille.

Please join me in my pagan priestess paean to all things lemony. Send my your favorite recipe or lemon resource. I’ll be glad you did.

A Lemon Vegetable Ring

Chef Thierry Rautureau

Thierry Rautureau, famed “Chef in the Hat” owner of Rovers restaurant here in Seattle, was one of the guests on our radio show yesterday.  We talked a lot about his new casual dining spot, Luc, set to open in the Madison Valley neighborhood in a month or so.  It will offer Thierry’s fans an affordable option to the exquisite, but definitely pricey Rovers with Thierry’s signature attention to quality ingredients— from house-made sausage and bacon to cured salmon.

But somehow, as an environmental geek, I was most captivated by Thierry’s approach to packaging “to go” orders.  Kind of like your relationship with an old-fasioned dairy, you will be responsible for handling and returning a real container; In this case, plates. Luc will serve up your boeuf bourguignon or potato gratin on a ceramic dish that you will return for credit. No disposables at all. Talk about sustainable, warm, homey.

When I oohed and ahhed over this to Thierry, he winked and said, “You know, Nicole, it’s really not a new idea. How do you think “to go” food was handled 30 years ago?  We’re just going back to a good old way.”

The visionary way Luc was financed, through a sort of a neighborhood alliance, also reflects Thierry’s out of the box, holistic approach to creating a feeling of family and engagement for his customers that is entirely irresistible .  He’s definitely a restaurateur with an uncanny sense of what his customers need beyond what is on their plate.

A votre santé to the Chef in the Hat and his new baby Luc!  We’ll be there opening night, for sure.

Traditional artwork in Bali

Escape to romantic Bali with a team of culinary experts and go through the kitchen door to experience the hidden treasures of this exotic island.

The harmonious beauty of its culture and the physical beauty of the landscape have merged to make Bali nearly synonymous with our image of relaxation and romance. Bali Hinduism, the peace-loving local religion, nurtures and encourages the arts. Bali’s stunning geographical landscape includes majestic volcanoes surrounded by terraced rice fields and spice plantations that gently spill into a clear, azure sea. Bali is also known for its remarkable hospitality.

But still, this is largely an undiscovered paradise. Beyond the high-rise tourist hype found at the resorts on the southern tip of the island, are back roads never traveled by the conventional tour bus. There are native villages, plantations and temples where a foreign face is still an unfamiliar sight; this private Bali is our focus. We begin our journey in a peaceful mountain village, surrounded by coffee and clove plantations. Our unique lodging in Munduk (Puri Lumbung Cottages, www.purilumbung.com) features a relaxing upcountry collection of beautiful and comfortable cottages where we begin to immerse ourselves in Bali’s culture, graciousness, and unique cuisine. We stay in equally charming and luxurious, local-style accommodations in our other destinations.

In addition to immersion in the exotic ingredients and recipes of the Balinese kitchen, participants will be offered seminars on a wide range of topics, from Indonesian language and politics, to sacred masks and their spirit sources. Bali’s spiritual richness is responsible for an abundance of elegantly carved temples, a proliferation of music and dance performances, and an astonishing array of arts and crafts. Due to the unique role of leader Made Surya, we will be able to visit temple ceremonies, private family compounds and the home-workshops of artists and artisans that most tourists will never see.

The cuisine of Bali is a beautiful blending of its cross-cultural past. The Dutch, Spanish, Chinese and East Indian visitors all contributed the best of their cuisine to the kitchens of Bali. The earliest settlers in Bali came from Indochina, and introduced the vegetables that form the backbone of the Balinese diet: cabbage, spinach and mustard greens, long beans, mung beans, bean sprouts and soy beans. The Chinese also introduced soy sauce, noodles, and wontons which the Balinese have re-invented in a wide array of fantastic dishes. From the Spanish explorers, Bali adopted chili peppers, peanuts, tomatoes, and corn. The Portuguese colonizers in Timor brought cassava and sweet potatoes, and the East Indian traders added eggplant, mangoes, and the numerous spices found in curries.

The Balinese kitchen includes a montage of these cultural influences, plus their unique addition of aromatic roots, grasses and leaves, shallots, garlic and ginger, liberal sprinklings of chilies, cumin, coriander and cardamom, all finished off with coconut milk. Balinese are notorious for their rice consumption, and no meal is complete without a steaming bowl as the centerpiece.

As expected of an island paradise, fresh fish and crustaceans are plentiful, caught-that-day fresh, and inexpensive. Free-range poultry, duck, goat, and the Balinese favorite, free range spit-roasted pork, are featured in an exotic array of dishes like pepes, balung nanka, ayam crancam, and tuna sambel matah. Vegetarians will not feel left out, as eggs and tofu are plentiful. And tempeh, which is an Indonesian creation, is available in numerous inventive and elegant preparations that never make it to the mainland..

Fruit lovers will be in paradise. Numerous tropical fruits are served every morning in sumptuous fruit salads, and our fruit tasting will include many rare and delicious varieties, such as jack fruit, salak, rambutan, passion fruit, durian, and sawu, as well as some of Bali’s 17 varieties of bananas.

Health and fitness are elements too often neglected in our everyday lives. The itinerary of this trip includes physical recreation in a paradise setting nearly every day, allowing participants to expand their bodies, minds,mand spirits, in an environment that nurtures all three elements simultaneously. The tour’s menu of activities leaves plenty of time for relaxing, slow wanders through the markets, yoga, outdoor massage and island trekking. This is a special spot that needs to be absorbed rather than traveled through.

Excursions will include most of Bali’s must-see sights, plus rice field, lake and waterfall treks, tours of coffee, cacao (chocolate) and clove plantations, picnic lunches, tours of coffee and soy sauce factories, aboriginal villages, palm wine making, several local markets, eel breeding farms, and tours of family compounds.

Cooking classes and demonstrations include numerous types of satay, gado-gado, pepes, jejurek, traditional cakes, making fermented rice and rice wine, desserts and sweets, betel nut tasting, several ristaffels (multi-dish deluxe banquets), tempeh making, brem tasting (local wine), krupuk (cracker) tasting, demonstration of the palm sugar process, and much more. In addition to breakfast, another sumptuous meal each day is included in the trip package.

Your hosts

Besides yours truly, participants will enjoy the company of your local guide Made Surya, (a celebrated cook whose recipes are featured in “Eat Smart Indonesia”) and other noted Balinese chefs. I will supply daily recipes and restaurant recommendations. You might like to read this story I wrote about the first time I tried the pork in Bali. It will give you a real taste of this trip.

2011 Itinerary for A Taste of Bali

Sunday & Monday February 6 & 7: Transit. BLD Depart USA aboard regularly scheduled Singapore Airlines. Your flight includes several meals, drinks and films by Singapore’s famed service staff. Cross international dateline and lose one day, which is made up on your return.

Tuesday, February 8: Munduk. BLD Arrive in Bali where you are met by your guide and transported to Munduk mountain village, where you will spend the next 6 nights at Puri Lumbung Cottages, www.purilumbung.com.

Wednesday,February 9: Munduk. BD Morning orientation, with focus on basic Indonesian language, manners & customs. Then we take a walk to Bali’s highest waterfall, through coffee and clove plantations. Chances along the way to sample cacao fruit and witness vanilla & nutmeg growing. Late afternoon the first of several cooking classes, beginning with an introduction to Bali ways with cooking implements, herbs and spices. Help locals making kelepon and other Balinese sweet production. After dinner, you’ll enjoy our earlier sweet creation.

Thursday,February 10: Munduk BD Morning orientation on Indonesian history and language revue, followed by a walk through rice fields to visit the “Rock That Grows”. Return to hotel, stopping at a coffee processing plant in town. Lunch and down time with an opportunity to observe a dance class by village children. Late afternoon we will cook choices of Balinese dishes for our dinner—a family-style meal together. And we have a banana tasting—a chance to sample some of Bali’s 17 varieties of bananas.

Friday,February 11: Munduk BL Very early departure for West Bali National Park for a world class snorkeling excursion at Menjangan island. After registering, we travel by boat with a park ranger to Terima Bay, where we dock at the island and snorkel along a fabulous coral reef, with myriad varieties of tropical fish, giant clams and corals. Lunch at local warung. Stop at important temple for guided tour. Tonight at dinner sample Balinese rice wine and arak, “Bali’s Fire Water”.

Saturday,February 12: Munduk BD Free day to enjoy massages and or Spa treatment, at Aramith Spa on the Hotel grounds. Late afternoon observe demonstration in fruit and flower arrangement followed by an outdoor cooking class.

Sunday,February 13: Munduk BD Trek to a (somewhat) nearby aboriginal village to watch the process of making palm sugar. Box lunch provided. Sample tuak palm beer. Sample betel nut, the Balinese drug of choice and discuss variations in betel practice throughout Asia. From here we travel back to Munduk, stopping along the way at the stunning Hot Springs in Banjar village. Family style dinner at our hotel, followed by amazing music and dance production by the local villagers.

Monday,February 14: Ubud BL Depart for Ubud, Bali’s cultural center. Stop along the way at Pura Ulun Danu, Bali’s most beautiful temple, and the nearby fruit, spice and flower market. Arrive in Kedewatan Ubud in time for lunch of Nasi Campur, the Balinese favorite dish at a famous local Warung (food stall). Dinner on your own at one of the many good restaurants within walking distance of our hotel.

Tuesday,February 15: Ubud. BL In the morning we will visit a local smoked duck maker to see the beginning of this day-long process. Then on to visit Sari Organik, a local purveyor to survey their organic farm and hear about their processes. Afterward a rice tasting, sampling some of the great varieties of Balinese rice. Then a delicious organic buffet lunch, prepared by their staff. In the afternoon we visit the homes/ studios of Ubud’s finest basket makers, wood carvers, mask makers, painters, and weavers, to photograph and watch them work, as well as make purchases at considerable savings.

Wednesday,February 16: Ubud BD Begin today’s 5-hour cooking class at Bumbu Restaurant with a trip to the Ubud market to purchase the items needed for our menu. Return to restaurant and begin learning to prepare an array of drinks and dishes, like Ayam Cerancam, Tempe manis, Opor ayam, Tuna sambel matah, eating along the way before you waddle back to your hotel. Evening performance of Legong classical dance.

Thursday,February 17: Ubud BD. Full Moon, A chance to see a unique Temple Festival at Pura Penataran Sasih, Pejeng. Morning visit to a master knife maker in Budulu village to watch him produce a wide variety of implements, ranging from agricultural tools to the ceremonial kris. Experience Ubud’s renowned massage treatments. Enjoy a smoked duck dinner (the finished product from the the specialty farm we visited earlier) followed by private performance of a shadow puppet show, a captivating display of teamwork and virtuosic skills.

Friday,February 18: Ubud B After breakfast, island tour to East Bali, stopping along the way to visit the aboriginal village of Tenganan, center of Bali’s textile art, to watch the double ikat weaving process (created only two places in the world), and a demonstration of Balinese lontar (palm leaf books) being made, Venture on to Tirtagangga, the last Raja’s Water Palace and an opportunity to swim in the olympic sized, natural, spring-fed pool. Lunch at spectacular view restaurant. Return to Ubud.

Saturday,February 19: Sanur BL Depart Ubud for the beach resort of Sanur. Stopping along the way for a visit to a tempeh and tofu factory. Lunch at popular Babi Guling (Roast Pork) Warung. Visit to the Big Market in Denpasar where we will purchase local spices, condiments, and tools for your home kitchen. Hit the beach, downtime. Choose from a huge variety of restaurants of every type in south Bali.

Sunday,February 20: Sanur BL Early visit to the fish market in Jimbaran. See all types of fish being loaded from outriggers on the beach, and the complex commercial and social interactions. Visit your guide Surya’s family compound, existing in the same location for 400 years. We take a tour and then join the family in preparations for our lunch, learn the traditional ways to make tum, banana leaf wrapped fish or meat, and much more. Back to Sanur in time to enjoy the beach and the diverse restaurants.

Monday,February 21: Sanur BD Winding up things and taking it easy or experience more of the wonderful variety of Balinese spa treatments. Evening excursion to the Night Market to enjoy a dinner of the delicious array of local street foods.

Tuesday,February 22: Travel Day. BLD Rest and relax before beginning your journey back to the real world, or‚…stay on for further adventures in Bali. Danu Tours is happy to help you plan further travels in Bali or other islands in Indonesia.

Trip Package Includes:

• Round-trip airfare from San Francisco, Los Angeles, or New York  on Singapore Airlines with an open return and optional stopovers.
• 5 nights in Ubud Cultural Center
• 4 night in Sanur Beach
• 6 nights in Munduk Mountain Resort
• Full breakfasts and one other meal almost every day.
• Seminars in Indonesian language, local customs, Bali Hinduism, caste and social  systems, offerings and temples, Indonesian history and politics, farming and irrigation systems, local dining  customs, and more.
• At least 8 cooking classes in making local traditional dishes
• 3 live theater performances.
• Treks through  local villages, coffee & clove plantations, tropical rain forests.
• Services of professional Balinese English-speaking guide Made Surya
• Pre-trip information, and printed recipes from each class. Restaurant guide in Ubud.
• Visits to important temples, fruit and flower market, Tenganan
  aboriginal village, royal  palaces, family homes, artists, weavers, and carvers compounds.
• Food-related excursions to soy sauce factory, coffee production  factory, palm sugar processing, and other food.
• Guided tour and visits to at least four different markets.
• Guidance to some of Bali’s great shopping opportunities.

Not Included: Extra drinks at meals (bottled water only provided), Some meals, laundry services, extra baggage and overweight charges, passport fees, single room supplement, tips and airport  taxes.

Price: $4400.00 based on two people sharing a room with twin  beds  and a private bath.  The price includes land arrangements and air,  based on current prices. Excessive raises in air fare may affect tour price. Minimum 8, maximum 16 participants.

A $350.00 deposit is  required to secure space. Registration/Release forms may be downloaded at www.danutours.com.  Final payments due June 15, 2010.

Cancellations and Refunds:
After tickets are issued, refunds for  air fares will be governed by regulations listed in flight contract. For the land portion, a cancellation fee of $75.00 is charged until time of departure. There will be no refunds after departure.

Single Supplement:
Those traveling as singles may choose roommates  from among the group. If no roommate is available, the client will  be advised before departure, and must pay a single supplement.

Airlines:
Singapore Air, the world’s foremost airline, flies to Bali from San Francisco, New York and Los Angeles. Connecting flights from your home town are offered at a discount, return stopover in Singapore is offered for free.

Passport, Visa and Health: A passport, valid six months from date  of entry with proof of onward transportation. An Indonesian visa will be issued on arrival, with payment of $25.00. No inoculations are suggested or required.

Early Registration:
As soon as you know you want to join us, send in your deposit. Early sign ups get the best flights and the best rooms. We expect that this trip will fill up early–don’t be left out or have to pay extra fees for signing up late! We are traveling at the height of High Season, and everything fills up quickly. For further information, contact Danu Tours via email or call toll free 888-476-0543.

Trip Organizer/Leader:

Madé Surya B.S. is a professional tour organizer who has been leading study tours in Bali for 25 years. Surya was a research assistant for Eat Smart Indonesia and his recipes appear there as well as in several esteemed restaurants. He has catered meals for groups, in Italian, Mexican, Greek, and Continental cuisine. This is Surya’s fifth Culinary tour in Bali.

Itinerary may change subject to unplanned opportunities. Although no one is required to attend any activities, there will be no refunds for missed activities. Anyone who leaves the tour at any time, for any reason, is on their own.

Granted, for non-vegetarians, it can be a little challenging to imagine a satisfying meal without a roast chicken, leg of lamb (or even a burger) in the middle of the plate. In the week to come I’m going to post lots of suggestions for great, vegetarian party menus and recipes to make this option a part of your entertaining comfort zone.

Grilled Mozzarella Skewers, photo M. Rodriguez

Recipes like the Grilled Mozzarella skewers pictured here are great all-season party food that are perfect for a vegetarian appetizer. Alternate cubes of tangy sourdough or Italian bread, fresh mozzarella bocconcini, and sweet cherry tomatoes. Finish it off with a swipe of olive oil and a little sea salt (like one of the amazing varieties from Saltworks here in Seattle) and coarse pepper.

If it’s too cold to use the grill, they come out wonderfully in the broiler, too. I also like to add a Romesco sauce for dipping.

Rosemary Martini, photo M. Rodriguez

I was inspired to write this post up by my newly-scheduled martini festivities in Florida next month.  The photographer who shot my cocktail book, Colleen Duffley, has opened a remarkable art gallery/salon/event space on the gulf coast of Florida called Studio b.  I’ve been invited to sign books and create a special “pink martini” for a symphony gala for the wonderful Portland band, Pink Martini. Two nights later I’m teaching a Martini Madness workshop at Studio b itself.

My passion may be conscious eating and parties, but that certainly includes great wines and elegant cocktails. Especially if they’re made with fresh herbs, vegetables or fruits from the garden and local and/or organic spirits like the Rosemary Classic pictured here. (Although I have to admit that the smooth warmth of this cocktail is nearly as calming with any premium vodka.)

Chocolate Makes Your Heart Grow Fonder

Research tells us fourteen out of any ten individuals likes chocolate. —Sandra Boynton

organic chocolate, photo M. Rodriguez

Okay, I’m throwing in a little history and science so you know this isn’t just another sappy Valentine and chocolate story.  The date of February 14 has been associated with romance and marriage since the days of ancient Roman mythology. According to legend, it was named for Saint Valentine, a romantic priest who performed secret marriages at the risk of his own life.

No one is sure exactly when chocolate became linked so closely with romance, but science can now provide a partial explanation for why. It appears that chocolate contains the same chemical (phenylalanine) which is produced by our brains when we fall in love. Doctors think that eating chocolate creates a temporary “love high”.  Didn’t you always suspect that was true?

I wrote about some of the other advantages of indulging in chocolate in my last post, too. I just can’t get enough of this topic.  There’s something so satisfying and life-affirming about the idea that a food we’ve all felt guilty about snarfing in the middle of the night is as good for you as oatmeal. Bring that craving out of the closet; dig in to your Theo Madagascar bar in front of your mother and your boss.

I’m all for making Valentine’s Day a big deal. (It is in my house. Even the dog gets/gives a present.) And commemorating it with chocolate is the best.  The 2 recipes below are unusual ways to enjoy chocolate that would fit nicely into any Valentine evening for a couple or a party.

Consider making one of these for that special person who inspires you with feelings of love, whether it’s your grandmother, your husband, or your best friend.

Mexican Chocolate Crème Brûlée Recipe

Mexican Creme Brulee, photo M. Rodriguez

Cinnamon, chocolate, and coffee flavors combine here to create a very special crème brûlée. And though it’s not available commercially, you can easily make your own organic Kahlua- style liqueur to use in lots of cocktails and desserts.

EASE OF PREPARATION: A snap

Makes 8 servings

• 1 teaspoon unsalted butter
• 1 cup milk
• 1 cup heavy whipping cream
• 4 ounces chopped milk chocolate
• 1/4 cup cocoa powder
• 3/4 teaspoon espresso powder
• 3/4 teaspoon ground cinnamon
• 4 eggs
• 3 egg yolks
• 2 tablespoons Kahlua
• 1/3 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• Pinch of kosher salt
• 1/2 cup granulated sugar
• 1 tablespoon plus 1 teaspoon finely grated orange zest

Preheat the oven to 300° F. Lightly brush eight 3-inch ramekins with melted butter and place in a large roasting pan.

1. Heat the combined cream and milk in the microwave to piping hot, about 1 1/2 minutes. Add the chocolate, cocoa powder, espresso powder, and cinnamon to the hot milk. Whisk until the chocolate is completely melted into the liquid. (You may need to heat the mixture for an additional 30 to 45 seconds to encourage the chocolate to melt.) Let the mixture cool to room temperature.
2. In a separate bowl, whisk the eggs and yolks until slightly thickened. When well-blended, stir in the cream/chocolate mixture, Kahlua, sugar, vanilla, and salt. Pour this mixture into the prepared ramekins.
3. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake for about 30 minutes, until barely set when you gently jiggle them (it will still look runny in the middle).
4. Remove the roasting pan from the oven and let cool. When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center, even when cool.
5. To finish: Preheat the broiler and place a rack as close to the flame as possible.
6. Use a fork to toss the granulated sugar lightly with the orange zest. Sprinkle an even layer across each custard to cover completely, about 1 tablespoon each.
7. Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes and bubbles, about 2 to 4 minutes. Depending on your broiler, you may need to rotate them with tongs to color evenly. Remove the ramekins from the oven and let cool. The sugar top will harden. The crèmes may be served immediately. However, I prefer them chilled for at least an hour and no more than three (or the sugar crust will begin to weep).

Chocolate Martini Recipe

Chocolate Martini, photo M. Rodriguez

This is a decadent treat for those who find a traditional martini overpowering. And great for any martini lover as an after-dinner treat.

EASE OF PREPARATION: A snap

Makes 4 cocktails

COCKTAIL

• 12 ounces (1 1/2 cups) Tru organic vanilla vodka
• 6 ounces (3/4 cup) white crème de cocoa
• 2 cups ice

GLASS

• 4 chilled martini glasses

GARNISH

• 3 ounces bittersweet chocolate, melted on a saucer
• Orange peel strip or chocolate kisses

1. Melt the chocolate gently in a microwave in 30-second increments. Pour onto a flat saucer. Dip the rim of each chilled glass into the melted chocolate and swirl to coat the lip.
2. Place the ice into your metal cocktail shaker and shake for 10 seconds. The shaker should feel icy. Add the vodka and crème de cocoa and shake to chill for 15 seconds.
3. Strain the very cold liquid into the prepared glasses—it will magically become clear as it settles. Garnish the lip of the glass with a strip of orange peel or a chocolate kiss. Enjoy!

photo M. Rodriguez

“Forget love…I’d rather fall in chocolate.” — Anonymous

photo M. Rodriguez

Chocolate lovers (everyone I know) and red wine enthusiasts (ditto) have been thrilled to see research indicating that these two indulgences have real health benefits. I know it made me sigh with pleasure!

Chocolate contains substances that improve brain function—it literally makes us feel better. You knew that, didn’t you? When you eat chocolate, the brain releases serotonin, which has a beneficial effect on mood as well as endorphins that stimulate feelings of energy and well-being.

Red wine lovers have something to cheer about, too. In the past decade or so, scientists have found that cocoa beans and red wine are naturally rich in flavonals, which appear to be beneficial to cardiovascular health. I’m guessing they started doing the research hoping there was some justification to indulge. Whatever…the results are in and they’re encouraging!

Statistically speaking, 4 squares of dark chocolate, 1 glass of red wine, 2/3 cup of blueberries, or 2 cups of green tea contain about the same antioxidant capacity. Dark chocolate, which is highest in cocoa solids, seems to contain the most healthful properties. I know where I want to get my “medicine.”

Because many chocolates and wines are delicious when enjoyed together, and if ever there was a time when chocolate is on everyone’s mind, it’s February, this post looks at the synergy of flavors that can be achieved when these two “healthy” treats are enjoyed together. And now that there are so many wonderful organic wines and organic and free trade chocolates on the market, that choice can add another shade of pleasure to these favorites.

To make sure I was really getting my facts straight, I asked two friends for some input. They also both happen to be experts! Bob Paulinski, MW, is one of our country’s leading wine experts, and my buddy Carole Bloom is a renowned chocolate expert and cookbook author.

How to Enjoy Wine with Chocolate

The basic principle is that wines should be at least as sweet (if not a touch sweeter) than the chocolates being served; otherwise, the taste of the wine will quickly become tart or puckery. When pairing chocolate with wine, your best bet is to match lighter, milder chocolates with lighter-bodied wines; likewise, the stronger the chocolate (i.e., the higher the percentage of cocoa components), the more full-bodied the wine should be.

White Chocolate Wine Suggestions

White chocolate (not technically chocolate, but we’re including it here anyway) like the organic product from Green & Black’s, tends to be mellow and buttery in flavor, making it an ideal candidate for a Moscato or champagne pairing.

Milk and Dark Milk Chocolate Wine Suggestions (10% – 42% Cocoa Components)

Mild milk chocolates like Dagoba or Green & Black’s go down easily with dessert wines and Rieslings. Offer one of those with a milk chocolate bar, a creamy chocolate mousse, or chocolate-accented cheesecake. Darker milk chocolate is complemented by Port, Pinot Noir, or a light-bodied Merlot.

Dark Chocolate Wine Suggestions (50% – 82% Cocoa Components)

Semisweet or bittersweet dark chocolates (such as Theo, Green & Black’s, or Scharffen Berger), need to be enjoyed with a robust wine. A Cabernet Sauvignon, Shiraz, or Zinfandel will explode with flavor alongside a dark chocolate brownie, layer cake, or truffles. Cabernet Sauvignon and Zinfandel are also thought to possess a subtle chocolate note that will enhance the enjoyment of the chocolate dessert.

Layered Three-Chocolate Truffle Recipe

Chocolate Terrine, photo M. Rodriguez

Layers of light and dark chocolate truffle are alternated to create an easy special-occasion dessert that can be finished days ahead of time. The terrine is beautiful served with fresh fruit or whipped cream as a garnish.

EASE OF PREPARATION: Easy & creative

Makes 14 to 16 servings

BITTERSWEET LAYER

• 7 ounces bittersweet chocolate
• 3/4 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1 teaspoon instant espresso powder

SEMISWEET LAYER

• 7 ounces semisweet chocolate
• 2/3 cup cream
• 2 tablespoons Amaretto

WHITE CHOCOLATE LAYER

• 7 ounces white chocolate
• 1/2 cup cream
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 cup toasted pine nuts or almonds

Line an 8×4x2 1/2 inch loaf pan with tin foil smoothed very evenly up all four sides, carefully molding the corners and letting the foil hang over the edges about 2 inches.

TO MAKE THE BITTERSWEET LAYER

• Roughly chop the bittersweet chocolate and place it in a food processor. Pulse briefly to chop fine. Be careful not to over-process and turn the chocolate into a dry paste.
• Heat the cream, cinnamon, and espresso powder in a saucepan over medium heat just to the boiling point. With the motor running, pour the cream into the chocolate and process to melt and blend together completely. Pour the mixture into the lined pan and put in the refrigerator to cool and set.

TO MAKE THE SEMISWEET LAYER

• Meanwhile, roughly chop the semisweet chocolate and put it in the clean food processor. Pulse briefly to chop fine. Be careful not to over-process and turn the chocolate into a dry paste.
• Heat the cream in a saucepan just to the boiling point. With the motor running, pour the cream into the chocolate and process to melt and blend together completely. Add the Amaretto and pulse to blend. Pour the mixture into a bowl and refrigerate until thick but still pourable, 2 to 3 hours, stirring several times to make sure that it cools evenly.

TO MAKE THE WHITE CHOCOLATE LAYER

• Roughly chop the white chocolate and put it in the clean food processor. Pulse briefly to chop fine. Be careful not to over-process and turn the chocolate into a dry paste.
• Heat the cream, cinnamon, and nutmeg in a saucepan just to the boiling point. With the motor running, pour the cream into the chocolate and process to melt and blend together completely. Pour the mixture into a bowl and refrigerate until thick but still pourable, 2 to 3 hours, stirring several times to make sure that it cools evenly.

TO ASSEMBLE

1. When the semisweet and white chocolate mixtures are thick, use an electric mixer to whip each of them (separately) to a fluffy consistency similar to frosting. At this step, fold the nuts into the white chocolate mixture.
2. Check the bittersweet layer in the loaf pan. If it’s not firm, pop it into the freezer for 10 minutes before proceeding. When the bottom layer is firm, spread the white chocolate over the chilled bittersweet layer and smooth the top. Cover and freeze for 10 minutes.
3. Remove the pan from the freezer and spread the semisweet chocolate mixture over the top and smooth to even with a spatula. Cover and refrigerate the finished terrine for at least 4 hours, or overnight, before serving.

TO SERVE

• Use the foil tails to unmold the terrine onto a clean cutting board. Peel off the foil and let it sit for 5 to 10 minutes before slicing into 1/2-inch thick cross sections. Plate each slice and decorate with whipped cream or fresh fruit.

Chocolate Love,photo M. Rodriguez

All I really need is love, but a little chocolate now and then doesn’t hurt!
—Lucy Van Pelt (in Peanuts, by Charles M. Schulz)

Chocolate lovers will be thrilled to discover that their cult-like fascination with this cherished, dusky indulgence has a healthy foundation. It turns out that some of that feverish appreciation may have a basis in the workings of the human mind. When stressed or depressed many of us experience a guilty longing for the comfort of chocolate (lord knows I do). In a breakthrough that has warmed the hearts of chocoholics across America, scientists are now able to explain this yearning. Chocolate contains substances that improve brain function‚ it literally makes us feel better. In response to eating chocolate, the brain releases serotonin, which has a beneficial effect on mood as well as endorphins that stimulate feelings of energy and well-being.

This is remarkably gratifying, for a couple of reasons. In a time when nearly everything we put in our mouths— from bottled water to the innocent egg— has become suspect, it’s pretty cool to find out that something I’d probably eat even if it was toxic can be regarded as health food. And it’s reassuring to know that there’s an upstanding explanation, beyond lust and gluttony, for my chocolate jones.

Research has also made discoveries that appear to prove chocolate is good for our physical health. In the past decade or so, scientists have found that cocoa beans are naturally rich in flavonals, which are beneficial to cardiovascular health; these are similar to the beneficial substances found in red wine, grapes, apples and green teas. And, of course, the fat in chocolate is a cholesterol- free vegetable fat, which is also heart friendly. Happy dance.

chocolate sauce, M. Rodriguez

Dark chocolate, which is highest in cocoa solids, seems to contain the most healthful properties. And it’s not just “okay”, many scientists assert that in modest quantities (about 1 1/2 to 2 ounces per day) high-quality, dark chocolate is a beneficial addition to your diet. If all this wasn’t enough, there are indications in on-going research projects that chocolate may contain natural substances that actually reduce the kinds of bacteria that cause dental plaque. How good can it get?

And we are so lucky that chocolate is one of those products (probably because it’s such a cult-commodity) that eco-pioneers have already brought to markets everywhere in superior organic and fair trade varieties.

Some of my favorite companies include Theo Chocolate, here in Seattle, Dagoba, Green & Black’s, Callebaut (wholesale only) and Shaman Chocolates (supporting the Huichol Indians in Mexico). For a more comprehensive list of organic, fair trade and even vegan chocolates, go to Green Promise.

Double Chocolate Granita Recipe

Conclude your Valentine’s dinner or any special evening with this intensely chocolate snow mellowed with smooth Godiva chocolate liqueur.

EASE OF PREPARATION: Pretty simple

Makes 4 servings

• 2 cups water
• 1/2 cup unsweetened cocoa powder, like the fair trade organic product from Dagoba
• 1/3 cup sugar
• Pinch of ground nutmeg
• Pinch of ground cinnamon
• 2 tablespoons Godiva chocolate liqueur
• 1/2 cup barely sweetened whipped cream

1. Heat the first three ingredients in a saucepan until simmering and the sugar is melted. Remove from the heat and stir in all of the ingredients except the whipped cream. Cool.
2. Pour the mixture into an 8-inch by 8-inch metal baking pan.
3. Freeze the mixture until icy around the edges, about 45 minutes. Use a fork to rake the frozen edges toward the center. Repeat the raking several times, until frozen through, about 2 hours total.
4. Cover and keep frozen. Note: The granita can be made to this point up to 2 days before serving.

TO SERVE:

• Pour the granita into a martini glass, a frosted parfait glass, or a small dish. Garnish with a dollop of whipped cream.

Lamb Kebab Recipe

lamb Kabob, photo M. Rodriguez

Food grilled on a skewer is such a great idea that nearly every cuisine has a name for it— from kebabs to brochettes, shashlik or souvlaki. And people enjoy these little roasted bits of everything from lamb to eggplant in just as wide a variety of combinations.

In Jerusalem, we had shashlik at the legendary Hashapudia (although I declined, their specialty is chicken hearts). They showed us how to use large saucers of  pita, warm from their beehive-shaped oven, to grasp the tender lamb and slide it off the skewer to create a juicy, roll-up sandwich.

In Istanbul, I had kebab at the elegant Kosebasi, where kebabs are served on a bed of fragrant jasmine rice. Last year in India, I tried shammi kabab, seekh kabab, cheese kebab (and lots of other grilled skewers whose names I couldn’t decipher) at exotic restaurants like Rampur in the Khan market. Each country uses their own unique spicing, choice of meats and fruit or vegetable additions to the skewer.

Wherever you come across this meat-on-a-stick idea, it’s typically delicious and also ridiculously economical. That makes kebabs ideal for the home entertainer with sustainable ideals and a real-life budget.  I mean, honestly, when you’re buying free range, grass fed lamb from a company like Lobel’s or Niman Ranch, (which I strongly suggest) it will cost a little more than conventional meat.  So the kebabs, which stretch pricey meat with vegetable, cheese, or fruit wedges, are a great way  to serve your guests the best.

Note: The lamb must marinate for 2 hours at room temperature or 24 hours in the refrigerator, so be sure to plan accordingly.

EASE OF PREPARATION: A snap

BEVERAGE TO ACCOMPANY: A juicy Merlot

Makes 8 servings (16 to 18 kebabs)

MARINADE

• 1 1/2 cups extra-virgin olive oil
• 1 cup red wine, such as Merlot or Cabernet
• 1 cup fresh lemon juice
• 2 tablespoons dried rosemary
• 1/4 cup minced garlic
• 6 tablespoons minced fresh Italian parsley
• 3 tablespoons sea salt
• 1 teaspoon ground cumin
• 2 teaspoons red chile flakes
• 2 teaspoons freshly ground black pepper

KEBABS

• 4 pounds boned leg of lamb , trimmed and cut into 1-inch cubes
• 2 bunches green onions, white part only, cut to 2-inch lengths
• 5 yellow or red bell peppers, cut into 2-inch squares
• 12-inch bamboo or metal skewers (If you are using bamboo skewers, soak them in water for at least 30 minutes before using.)

1. Mix together the marinade ingredients in a large, non-reactive bowl.
2. Toss the lamb chunks, green onions, and peppers with the marinade. Cover and marinate in the refrigerator for 24 hours or at room temperature for 2 hours.

Preheat the grill to medium-high (about 375° F).

3. Assemble each skewer in the following order: onion / lamb / pepper / onion / lamb / pepper. Leave about 2 inches free at each end. Press all of the elements together.
4. Wipe down the hot grill with an oil-soaked paper towel or cut lemon. Place the skewers on the grill and cook for 10 minutes on the first side. Turn the skewers over (using tongs) and brush with the marinade. Cook on the second side for about 10 minutes. At the end of a total of 20 minutes on the grill, start to check the lamb for doneness. For medium-rare, the meat should be pink in the center and slightly brown toward the exterior.

TO SERVE

• These kebabs are incredibly versatile. Serve with pita and a sprinkle of feta for a simple lunch. Or, serve with couscous (the Cherry Tomatoes with Couscous recipe from 101Cookbooks.com is a favorite) and Roasted Vegetables with Harissa for a delicious supper.

Roasted Vegetables with Harissa Recipe

Roasting vegetables, photo Nicole

Harissa, a Tunisian sauce, is one of the most flavorful hot sauces in the world. It is a traditional accompaniment to couscous, but I use it for everything from energizing guacamole to drizzling on a simple bowl of bean stew. It is also a great on roasted veggies. Be careful—a little goes a long way!

These roasted vegetables are a great accompaniment to the Middle Eastern Lamb Kebabs or make a wonderfully satisfying vegetarian meal by completing the plate with a bed of sautéed greens or a nutty grain like quinoa or brown rice.

Note: The harissa must be made at least one day in advance, so be sure to plan accordingly.

EASE OF PREPARATION: A snap

BEVERAGE TO ACCOMPANY: A crisp Sauvignon Blanc

Makes 4 servings as a vegetarian entrée or 6 servings as a side dish

HARISSA (makes 1 1/2 cups)

• 2 red bell peppers
• 8 to 10 red chiles (serrano or Thai)
• 7 cloves garlic
• 1 teaspoon toasted ground cumin
• 1 1/2 teaspoons toasted coriander seeds
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons kosher or sea salt
• 3 tablespoons cider vinegar
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

ROASTED VEGETABLES

• 1 eggplant, sliced 1/2-inch thick
• 1 large yam or potato, sliced 1/4-inch thick
• 1 bulb garlic, pointed top sliced off
• 1/2 butternut squash, cut into 4 wedges (scrape out strings and seeds)
• 1/2 head cauliflower, cut into 1/2-inch thick slices
• 16 large cherry tomatoes
• 2 large sweet onions, each cut into 6 wedges
• 3 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon coarse sea salt or kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon toasted paprika

GARNISH

• 3 tablespoons chopped fresh mint

TO MAKE THE HARISSA

• Prepare the harissa at least one day before using and refrigerate. The prepared harissa may be kept in the refrigerator for up to one week before using.

Preheat the oven to 500° F.

1. Place the whole bell peppers on a baking sheet and roast them in the oven until they are charred and blistered, about 45 minutes. Remove the skins, stems, and seeds from the roasted peppers.
2. Meanwhile, remove the ribs, seeds, and stems from the chiles. In a food processor, purée the chiles, garlic, cumin, coriander, chili powder, and salt until they form a smooth paste.
3. Add the peeled bell peppers to the processor along with the vinegar, black pepper, and olive oil. Pulse to a chunky purée. Refrigerate for at least one day and up to one week before using.

TO MAKE THE VEGETABLES

Preheat the oven to 500° F.

1. Toss the vegetables with the olive oil, lemon juice, salt, black pepper, and paprika to coat. Place the eggplant, yam, squash, and cauliflower on a lightly greased baking sheet and roast in the preheated oven for 20 minutes.
2. Add the remaining vegetables to the baking sheet and continue to cook for another 25 minutes (until the eggplant, potatoes, onion, and squash are golden and cooked through and the garlic and tomatoes are soft), about 45 to 50 minutes total.
3. Break the garlic apart into individual cloves.

TO SERVE

• Serve the vegetables—over couscous, rice, or baby greens—topped with a drizzle of harissa and a sprinkle of chopped fresh mint.