Luna's Kitchen Magic

Fancy Food Show 2012-Highlights

2012-01-17T19:21:00.000-08:00

I have to say I was fairly impressed this year. I managed to avoid most of the scary, dye filled unpronounceable stuff, so I must say a hearty 'yay' to that! I came across more than one product that I would willing buy. Some of them are fairly well known and others totally new. I was also really excited to see so many people finally coming to the dark side of spices and using Cardamom! I have been a cardamom addict for years and so I adored Three Twins Cardamom Ice Cream (also really, their Lemon Cookie!), Helliemae's Cardamom caramels and Numi's Cardamom Pu-erh.

I know Lemonaise has been around for quite a while, but I honestly have never tried them before today. Now that I have, I can see this be a product I'd like to have around. I adore lemon so the richness and the lemon combined are a real winner for me. On the new product tip, I went out of my way to find the Almond water because I was quite curious. I agree with their own words: refreshing!

I had the chance to try the new Kerrygold premium butter, which is quite lovely. And for all you low fat fans, they have a reduced fat version which doesn't lack flavor. A highlight for me was the fun family behind SchoolHouse Kitchen. They actually engaged me on Twitter, which I loved, and when I showed up to see them they were so friendly and had super tasty offerings! I love their Ginger Lime Vinaigrette, the orange & Chili chutney and the Cherry Blackberry Jam. Mmmmm....jam.

Speaking of fruit filled goodness, I also loved the sunshine of Fran's1941 Apricot Magic from La Bonita and the jams from Tropical Fruit Stand, including the surprising (because I don't really like them) Banana, Passion Fruit and Pineapple.

I also adored Sonoma Brinery because pickles are a weakness of mine though I rarely buy them. These however may have a permanent place in my fridge alongside the pulp filled Blue Monkey coconut water. Fresh, clean and no bitter aftertaste makes this a good choice.

Last but not least, I was happy to see an old favorite roll out two new flavors. Plush Puffs has a mango marshmallow and a cherry chocolate marshmallow now and I gotta say, that chocolate cherry really hot the spot! I will be writing about some more good finds soon, so stayed tuned!

Be sure to check out the new site @ www.acuriousgirl.com

Kwanzaa

2011-12-29T11:12:00.000-08:00

This month I had the chance to write not one but two articles on Kwanzaa and it was quite a learning experience. I figured out why my dad was so against celebrating, as it was clearly due to the usavory past of the holidays creator.

I also realize that may people I know try to embody the principles everyday, which I think we can and should. For example, cooperative economics, the act of creating and supporting local business should be paramount to our daily lives. As should exercising our creativity and doing our best for the community.

Here's a link to both articles which are different and yet on the same subject. Find your principles and live them everyday for a happy healthier you!

http://kwanzaaculinarians.com/2011/12/29/lunas-kitchen-magic-celebrates-ujamaa/

This one comes with a lentil recipe!
http://foodzie.com/blog/2011/12/a-taste-of-kwanzaa/

Black Owned Restaurants in the Bay Area

2011-12-15T15:18:00.000-08:00

This is a list I created to go with my article on Kwanzaa Culinarians. Be sure to check out all the articles including my post on Ujammaa aka Cooperative Economics. Whenever you can, support your community by shopping and eating local. Vote with dollars and make each one count! -Luna

Gussie's Chicken and Waffles

Farmer Brown

Bissap Baobab

Have a Black owned business you love and want to share to keep this principle rolling all year long? Please make sure you share!

Pumpkin Challah ala James Beard

2011-11-21T09:00:00.000-08:00

Originally posted October 31, 2009 This recipe is perfect for the holidays and will win over even those who don't like pumpkin:

For the Halloween weekend, I decided to go baking mad. I made Pumpkin Challah a few weeks ago, which was delicious, but the recipe itself made the dough too wet & very hard to work with. Most recently I made Challah from the Beard on Bread book by none other than James Beard himself.

Then I thought, well, why not just add pumpkin to the beard recipe and see what happens?

3 Tbsp active dry yeast
1 1/3 c warm water (approx 100-115 degrees)
1 tbsp sugar
1 tbsp coarse salt (I used sea salt)
3 tbsp soft butter
3 eggs
1 c pumpkin puree
2 ½ c AP Flour
2 ½ c Whole Grain Pastry Flour
1 tbsp white or black pepper (or to taste)
1 yolk mixed with 1 tsp cold water
Poppy seeds

Proof yeast in the water in a large bowl. Add sugar & salt. Then add butter, pumpkin & eggs. Now add your flour, a cup at a time as you may not need all of it. Beat thoroughly with wooden spoon. The book said to dump out the bread, knead it and place in a buttered bowl.

I did that the first time and wasn’t delighted with the results, so I thought I would try something different. I left everything in the bowl, covered it with plastic wrap, set it on the counter & walked away for two hours.

Next, I scraped out the dough & set it on my clean counter after I did a ‘bread fling’, meaning I dusted the counter with flour. My final dough weighed approx two lbs. Beard calls for 6 balls, so I weighed each one so they were close to 8 oz each (ish). I then rolled them out to the desired length, did two braids and left them to rise again.

Once they rise, brush them with egg wash and bake for about 45 min at 325 F. They should sound hollow if you tap them. Pull from oven and allow to cool before cutting open and enjoying. This dough also makes for really lovely rolls, nice & fluffy and ready for stuffing with...well, just about anything!

Potato Scones

2011-11-18T11:00:00.000-08:00

If there are two words I love, they would be potato and scone. So of course I firmly believe that they belong together. My first experience of having bread and potato together that didn't involve stew or the like, was on a trip to the Haight with family friend/older brother Steve. We had slices and he ordered potato pesto. This was so out there in my mind I simply didn't get it. One bite convinced me that he hadn't gone completely mad and gave me to new views of food.

Since that day I prefer to have pesto on my pizza and I love to make potato focaccia. The layers of pillowy goodness topped with potato and pesto is like a gift from heaven. But I digress....

While reading a Dead Man's Chest (A Phryne Fisher Mystery) by one of my favorite authors, one who has inspired me to bake before (Cardamom Rosewater Cupcakes and Impossible Pie) also rarely shares recipes in the series I was reading and what is shared is usually of the cocktail variety.

Lo and behold not one, not two, but three recipes! I made the Impossible Pie and if you don't, you will be terribly sad about it. The second recipe, which I felt was an absolute must is Potato Scones. Bread and potatoes belong together, like champagne and foie gras, chocolate and strawberries or really good jam and fresh mascarpone.

Gather your ingredients and get busy!

1 cup self raising flour (1 cup flour + 1 1/2 teaspoons baking powder and 1/4 teaspoon salt)

1 tablespoon butter

1 cup mashed potatoes

1/2 cup milk

Rub flour and butter together. Add potato and mix with milk to soft dough. Cut in rounds and bake 7-10 minutes in a hot oven.

Yes, you read that right, there is no temperature given in the recipe and I have shared it exactly as it was in the book. Also, my dough was so soft I was not able to cut the scones, so I used a cookie scoop. I baked mine for 13 minutes at 325 degrees, when the bottom of the scones were golden brown.

The consistency is more biscuit like rather than sconey these are so easy fast & easy to make! They are soft and moist, perfect for a nice bowl of stew, a lovely roast or as my friend Laurie suggested some good freezer jam & a cuppa! Off now to have a few more with some crispy bacon......

Fun with Spirits at St. George

2011-11-04T12:48:00.000-07:00

While talking up St. George to my volunteer partner for the day at Eat Real, a guy stopped to drop a few pieces of info on us. I laughed and said 'I'm a local, and a huge fan, so I know!' Just my (awesome crazy) luck that it would be one of the distillers in the flesh!

The distillery is magnificent. Let's make something!

Now we've been fans for close to 10 years and essentially love each product more than the last. I got a chance to try a sip of the Mt. Tam gin and I all I can say is that I fell in love. I have never been much a gin drinker, but this is not your ordinary gin, by any means. This is the sort of gin that makes blues singers leave their lovers for a quick cuddle with a bottle, the sort of spirit that doesn't need additions to make it palatable. Even better, there are three to choose from, each distinctly different from the other.

My personal suggestion is take the time to visit them. If you take the bus, you have a rather nice, peaceful stroll in almost utter silence. It is a great reset with just a few minutes of feeling as though you are walking through a ghost town, before you enter the warm, loving embrace of St. George. I'm not being funny: these people spread their love through the air and it comes through with every sip. Passion for their product appears to be true love: Dave, Andie, Lance, Sasha and Paulie, the members of the St. George family I have met, are a true pleasure to be around. Their enthusiasm is 100% genuine.

Buddha's Hand lurks in a jar

Paulie started me off with some great advice for trying spirits:
1) Don't swirl
2) Don't swish in the mouth
3) Take a deep breath, sip, swallow and breathe out

This made a huge difference, there were subtle hints I might have missed in the flavor if I hadn't been told that from the start. What a difference from any other tasting I have ever done! For instance, I not only felt like I had just taken a bite of pear, but I could tell there was more than one in there.

The Breaking & Entering Bourbon is sexy with a smooth, spicy finish with a scent of toffee. And the name? Well, let's just say there was a little of that going on to get their hands on some Kentucky barrels.....

Firelit Coffee Liqueur made me want to bust out cheesecake with this as caramel sauce. Created from brandy and single origin cold brew beans, this is the one that will make coffee lovers stand up and sing.

And then there's the Absinthe. I'm a bad girl. I have had the stuff no one ever talks about and no one's supposed to have. My opinion though, is that this is the one to beat. There are some botanicals in there that are not traditional and will make purists shout about the wrongness of it all. While they shout, I will be enjoying my glass of the green liquid and having a lovely time.

The cloudy goodness

Really Paulie?! With root beer?! Okay, well, you're in charge....

This tasting will be some of the best use of your time, ever, trust me on that. They don't mind if you ask lots of questions, which means I was in heaven. Be sure to try the Buddha's Hand vodka, which I swear is better than the first time I tried it years ago. Big thanks to the entire gang for being so super amazing, you rock!!

Monday Munchies

2011-10-10T12:04:00.000-07:00

In September there was not a lot of cooking going on, as I prepared for my current classes. However, here are some of the bites we have recently had....

Phil's has great sliders, but you really don't want to miss the tater tots!

A pastrami & corned beef on kasier roll

the best onion rings ever

this is one fat sandwhich. we couldn't finish them!

Miller's East Coast has the best onion rings I've ever had. I don't say that lightly.

4 Reasons to Eat at Hash House

2011-08-11T13:52:00.000-07:00

Want more? Hash House a GoGo!

Two Degrees: Helping To Get Food to Hungry Children

2011-08-09T11:43:00.000-07:00

We are in serious trouble. Not just because the economy is in the tank or because so many people are out of work. We are in serious trouble because there are more hungry children in the world than there should be. To me, that means that there are any.

Last night my buddy Carina tweeted this: "..turn your attention to Somalia. 29,000 kids under 5 have died in last 3 months. Famine will rise without aid usaid.gov"

That is the kind of tweet that gets stuck in your throat. I know what is happening in Africa, wars, famine and their inability to live as nomads as in the past (so they could move on from illness to where there was clean water & seasonal food) has caused decades of strife and had far reaching affects on an entire continent.

But what the hell is our excuse in America? Per the stats on the Share Our Strength site, 15.5 million children live in poverty. In America. Enter the people behind Two Degrees. Children cannot function or thrive when they are hungry. They can't focus or play or live to the level in which children should, if they are hungry.

Two Degrees is working toward change by providing a nutrition pack to a malnourished child for every Two Degrees bar you buy. The company was kind enough to send me three bars to check out, but they also sent a nutrition pack and you know what? That pack had a huge impact. If I buy a bar, some child gets this? Wow.

We are in trouble and it is up to us to do more, to do better, to right by our kids. If it takes a village to raise a child, then it takes the world to raise millions of them. Children are the future of the world and buy taking one simple step, we can help then along the path to healthy lives. You can buy Two Degrees bars online or at your local Whole Foods. Let's make those numbers no child hungry or malnutritioned. Let's make each child healthy, happy, active and whole!

Silent Saturday: Food, Glorious Food

2011-07-30T14:59:00.000-07:00


Brunch at 15 Romolo. Heather and Deb took me for my birthday.

As you can see, it was really good!

Salad topped with onion rings is the way to go.

Roasted goose at the Tasty Awards launch party

Review on the Fly: Tamarindo's Crispy Shrimp Tacos

2011-07-18T17:58:00.000-07:00

Tamarindo has a shiny silver ceiling and a bright, open space leaves you feeling you are hanging out with the family. An air of femininity adds an extra bit of charm to the decor.

Drawn in by the crispy prawn taco on the menu, I got a seat in the sunlit dining room. It may seem odd that at that exact moment one might be struck with the urge to have a taco, however, these aren't any ordinary tacos.

Prawns, creamy avocado, chopped lettuce & sprinkling of cheese make for a more elegant eat. This is not a taco to be wolfed down in haste. Washed down with a pineapple aqua fresca on a less than beautiful day served to brighten it.

This would be a perfect spot to lunch or happy hour with friends and I look forward to doing so.

+ great food, lovely atmospshere
- service friendly but distant

Perfect Ice Cream Pairings!

2011-07-01T16:19:00.000-07:00

I've got some good news and some better news. The good news is.. it's national Ice Cream Month! And I'm here to share Chef Tim Nugent's perfect ice cream pairings, courtesy of the good folks over at Real California Milk. They hosted a group of us over at the beautiful Ketchum Kitchen where we could talk about some great California ice creams and the magic of the sundae.

Per Merriam-Webster, a sundae is ice cream served with topping (as crushed fruit, syrup, nuts, or whipped cream) and the first known use of the word was 1897. We've come a long way from ancient Rome when snow was mixed with honey, and from Victorian England when flavored ices were a regular part of the Upper Crust's dessert array. Today the variety of flavors available would blow old Nero's mind and the Victorians would no doubt tremble in horror at the idea of partaking in Foie Gras, bacon, licorice or Whale. No, I'm not making that last one up.

Lucky for us, we got some delicious flavor combinations and none that were too scary!

Chef Tim Nugent is a real treat all in himself and a real charmer. I love that he is exactly what you saw if you watched Just Desserts, an honest representation of a hardworking Pastry chef and all around great guy! The first sundae we tried (the second and third picture) was a vanilla ice cream with caramel, cherries, almond brittle, whipped creme fraiche and a hit of black salt. This sundae was great and that black salt elevated it to fantastic in my book. That extra layer of flavor was perfect in the balance.

The last photo is Humboldt Organic Chocolate ice cream with bitter chocolate syrup, smoked salt and pink peppercorns. Since pink peppercorns are not true members of the pepper family they add an interesting flavor to desserts.

From top left: Thrifty Coconut Pineapple with lemongrass syrup, grilled pineapple and toasted coconut. It's a little on the sweet side, so I think this would also be great with some lime for a citrusy break.

Loard's has been an East Bay staple my whole life, oh & way beyond. We would go for Sundaes because the ice cream is good (try the chocolate mint!!) and you had your choice of dreamy sundae options! The one above is Loard's Lemon Chiffon drizzled with limoncello and topped with whipped cream & marcona almonds. This creamy goodness will make anyone smile and you won't need a lot of it to be satisfied!

Strawberry Crystal ice cream with a drizzle of balsamic reduction and deep fried basil leaves, refreshing and simple. This would be an elegant end to an Italian based meal to carry through the flavors.

I had no idea that Fresno State made ice cream, which just proves that you learn something new everyday. The fresh peach was light and paired nicely with a thyme meringue & a roasted strawberry sauce.

Like waffle cones but want your ice cream in a bowl? Edible waffle cone bowls! Shirts proclaim ice cream love and we scope out the ice cream sundae bar.

My concoction: Bourbon Vanilla ice cream from Silver Moon with condensed milk, Marcona almonds, black sesame candy and a hit of sea salt. So ready to create your own sundae bar for a party? Try this:

*Have at least one flavor of ice cream per person invited.

*If you plan to make ice cream, keep in mind how much time it will take to make your base, freeze and set. Don't wait until the last minute unless you really like to be frazzled.

*Vary your sauce options beyond chocolate and strawberry. Make a caramel with lemon verbena or cardamom for some great flavors addition. Remember that condensed milk also makes a quick easy caramel substitute and that you can easily make your own flavored simple syrup for an extra shot of taste.

*What goes on top? Nuts? Sure. Fruit? Why not? Want some other options? Toasted coconut, caramelized coffee beans, shortbread, ladyfingers, crushed graham crackers, sesame candy, marshmallow, chocolate or other flavored chips, whipped cream or creme fraiche, salt....if you can think of it and it will go with sweets, add it to your list!

*Have enough containers, spoons etc for both the items on the sundae bar and for your guests to eat. I know that might sound silly, but trust me, that one is not as no brainer as it seems.

Have fun! Summer is just beginning and there are many days to enjoyed with your friends and family having a great time and eating well. But if you get your hands on some sauerkraut ice cream? Please don't invite me.

Tillamook Sandwich Week

2011-06-14T11:59:00.000-07:00

This week you have the chance to hit up some of your favorite food spots to eat some awesome Tillamook creations! If you love cheese and really, who doesn't, be sure to support these local joints by dropping by & grabbing a bite!

Tillamook Sandwich Week participating restaurants

Don't miss a chance to taste the cheese in your hood! Loaf Love Tour

Cheese, glorious cheese!

2011-06-09T13:49:00.000-07:00

So you already know that I have bragging rights for being the Tillamook Fan of the month in May. Last night it was essentially confirmed by the ladies at Tillamook that I am indeed, a superfan. Don't scare though, as they also confirmed that I don't seem at all stalkery. HA! Little do they know.....

Firestone Double Barrel Ale was a toasty pairing for tomato soup shots and ham & cheese biscuits. This is most certainly a beer I can drink more of!

Last night I tried the Garlic Chili Cheddar for what I thought was the first time. However, looking back at the post for last years awesome Tillamook event at American Grilled Cheese Kitchen I see it was there and for some reason didn't register. I can promise you that is no longer the case.

I see really great things for the Garlic Chili Cheddar in my future! see? Superfan!

Last night Heidi introduced us to her version of grilled mac & cheese sandwich. It is the ultimate in decadent carbing and not for the faint of heart. Mac & Cheese sandwiched with cheddar on one side and pepper jack on the other and then grilled to perfection. If you do not fear the carb, definitely check it out! PS: DON'T FEAR THE CARB!

And don't miss the lovely Tillamook peeps when they come to do tastings in your town! Great cheese and really wonderful people. How can you lose?!

Of Underground Markets, 21st Birthdays and Ice Cream

2011-05-22T12:16:00.000-07:00

When I saw that there would be Bacon Caramel Corn and Candied Violet Ice Cream at the ForageSF Underground Market this week, I decided this would be a good time to check out the scene. Both of those treats were good, though neither ended up being our favorite.

Every booth had foods with pretty colors and lovely packaging. The vendors were fun, friendly and delighted to share their wares with so many excited people. My brother and I got there first and made the rounds to see what was available before we started buying. Our first stop was Simply Mochi were we tried the Lemon Curd, Blueberry Red bean, Strawberry Cheesecake and Strawberry & Chocolate. After much tasting & discussion the winner for both of us, based on flavor and consistency was the Strawberry Cheesecake.


Lemon Curd (left) and Strawberry Cheesecake Mochi

Dorian was very happy to see Oaktown Jerk in the house and grab a bag of his favorite Thai Basil jerky. He also snagged some amazing chocolate chip cookies made with honey from Bay Area Bee Company. Before we started drinking mimosas, we decided to see what there was for noms and settled on a saucy pulled chicken sandwich from Good Foods Catering and a pastrami sandwich from Jablow's Meats. Dorian wanted to get some of the bbq sauce and try it in the pastrami, so next time he just might!

messy rules. and the sauce was so good!


we both agreed, we could have eaten several of these. the meat was smoked Friday!!

When Heather came, we had another round of Mimosa's and got to see the market again with a fresh (read, not starving) eye. Pie in a jar? Win! Hibiscus and Quince jam? Yes! After leaving the market, we headed toward the Pirate Store and Paxton Gate. We stopped at the Children's Paxton Gate store and I fell in love with Courtney Cerruti's beautiful work, most especially the owls.


The owls are all love. Go to her to see the rest. You will be so happy you did!

We also came across SFMADE, where there were corsets, candies, jewelry, kids capes and even tobacco on sale that were all locally made!

We then headed off to Bi Rite for ice cream where Salted Caramel was the favored flavor.After dropping Ms. Heather in cab, Dorian and I headed off toward 24th st so he could get the full Mission experience. We ended at Rosamunde because when I said the word sausages my brother started to salivate.

Dorian chose lamb and I went for the boar. Then we shared out so we got one of each and we split fries. The boar was good though once again the consensus was mutual with the lamb the clear favorite. All in all, this was a great day and the first ever with my brother old enough to drink! Yay for good days!

It's the End of the World as We Know it....So I Made Pie

2011-05-20T22:31:00.000-07:00

It is apparently quite possible that in a few hours, you or I will be raptured (please see item #3)

Should that happen I just want you to know one thing: first, I will be eating apple pie.

I've been reading John T Edge's Apple Pie which is a swoony read of epic proportions. This is the review of that book, though should I not be raptured, after I have kept a date with my Facebook friends to loot and then crochet, I will indeed be doing just that. Then I plan on reading the other books in the series. Side note: the other books in the series are Fried Chicken, Dounuts, and Hamburgers & Fries. So, I'd really rather not be raptured.

This is a photo of my favorite place to get apples at the farmer's market. These apples are delicious. And if I take the less pretty ones, they are 50 cents a pound. PIE!

I used John Besh's pie dough (it's good stuff) and tossed a bunch of apples in a bowl with brown sugar, lemon, a tablespoon of butter and some cornstarch.

I know it's awful not to measure right? Wrong. But since my sisters both claim I am from Outer Space and I am pretty sure Space Aliens are not included in the festivities, I promise to make it up to you next time.

So as I wait to hear which of my loved ones I will never seen again and the zombie horde, I rest comfotably in the knowledge that no matter what else happens, I will always have pie. Or at least a really good memory.

Tillamook Fan of the Month for May

2011-05-16T15:35:00.000-07:00

Just a quick note to let you know to check out the always delicious cheese maker Tillamook because they chose me, lil' ol' me!! as the Tillamook Fan of the Month!

My father would love this photo, maniacal grin and cheese? Yep, life is good!

Luna

Wordless Wednesday: Curry Favor

2011-05-04T12:20:00.000-07:00

When Biggie said she needed to cook for people, Heather and I gladly volunteered to be those people.....


fish cakes w green beans & green onion


cucumber & red onion salad w peanuts. sooooooo good!


the best, best, best curry EVER!!!!

Coconut Milk cake w Mango IC and Pandan whip

Tantilizing Thursday: Tacolicious

2011-04-21T10:26:00.000-07:00

SF Chocolate Salon 2011: the roundup

2011-04-19T19:16:00.000-07:00

For the record, being a judge at something like the Chocolate Salon is no easy feat. You have to try as much as you can, make notes and then an informed decision. And you have to choose from well over 30 artisan chocolate makers.

I loved the setup this year, with the booths being farther apart it was easier to work your way across the room. I will say that my usual complaint stands and has nothing to do with organizers. People are shockingly short in manners. I actually had a woman back so far into I am not really sure how she managed not to notice but she didn't. I also had another judge step directly in front of me at one point and cut me off. This sort of behavior is pretty bad form and happens quite frequently at events, which makes me sad.

Now onto the good stuff! I tried so much chocolate Sunday and I have to say that there were some serious highlights for me.

I actually spent quite a bit of time at the Divine Chocolate booth chatting with Mark and trying the offerings. I discovered today that he is the CEO and you know what? I think that his passion for chocolate and for the company he works for should be shared by more CEO's! He was excited to share and lacked pretension in anyway. I was wowed by the dark chocolate with orange and ginger, which was light on the ginger with a fresh orange flavor and the 70% dark. I am already a fan of their products, so it was great to have the chance to try a new product and have such a delightful chat! If you've never had it, I am a sucker for the White Chocolate Bar with strawberries.

I wouldn't have known about this next discovery without a heads up from my friend Janet. Snake and Butterfly had dulce de leche chocolate dipped jalapeno peppers and they were nothing like what I expected. This is a treat I would go out of my way for: sweet spicy chocolate decadence at its most interesting. I tried all of the caramel offerings as well and I really loved the honey caramel. The texture and flavor was spot on!

I cannot stress enough that if you have the chance, you try Marti Chocolatts. The woman behind Marti, Tonet, is positively working magic with her truffles.The standouts for me were the Buko Pandan, the taste of fresh coconut making me fall even more in love with one of my favorite fruits, the Chevre en Choco Blanc which hit a home run with a hint of fresh mint and the Pineapple which burst onto the tongue in a happy tropical dance.

Tonet is a wonder who walked us through the tasting and chatted happily about her creations. Every bit of her love comes through in her work, including the Durian. For my first time trying it, it was pretty painless being wrapped in chocolate. Though I may never be a fan of the stinky fruit, I am glad to have the chance to try it.

One of my other favorites is Vice Chocolate, who have never disappointed me since we first met. I am mad for the Spicy Orange Almonds, but this time around I was in rapture over the Pear & Ginger caramels and the White Chocolate with Kaffir Lime. Vice always has great flavor combinations so whether you prefer traditional or more wild flavors, give them a try.

There were some major highlights to the day as I intersected with my friends chatting about life and chocolate, but my favorite moment had to be when Wendy from Socola asked Heather if eating her Siracha truffle was like being punched in the face and Heather responded that fist was wrapped in a velvet glove.

This is the sort of playfulness that endears people to me but Wendy is a serious powerhouse when it comes to flavor. I tried my second Durian flavored truffle of the day (and no matter how much I like you guys, it still tastes like feet!) and the classic Vietnamese Coffee. I adored the sassy slap of the Siracha truffle, which I followed with a cooling Jasmine. That was a perfect way to try them, complimentary and working to greater ends.

I really liked William Dean's Mexican Mango and the lovely Matcha tea, though I found myself a bit overwhelmed by the PB&J.

Another standout for me was New Tree, who always has some fresh & interesting offerings. This time I fell head over heels for the Milk Chocolate Apricot. Smoothly creamy and tasting of that delightful stone fruit, this is a treat I might have a hard time sharing with others. Also great was the 73% dark laden with Pink Peppercorn. New Tree also had some of the most nicest people I encountered. The ladies at this booth were all so sweet and treated everyone like a VIP.

My favorite discovery of the day on the bar side was Medecasse. All the cocoa comes from Madagascar and the owners have taken bean to bar excellence one step further by actually making the bar in Madagascar as well. The spirit of the people live in these bars. I recommend the sea salt with cocoa nibs and the 70% bar which owes its fruitiness to the terroir. The 80% bar has a subtle bitterness a true chocolate lover will appreciate.

I also enjoyed the surprise of Fabrica de Chocolate Momotobo. The almond and Orange Blossom sang, the green chileTamarind. I am not one who ever seeks out that flavor, but the memory will long stay with me of that marvelous zing.

All in all it was a great day and I am honored to have been a judge. I can't wait to see what new treats will be showing up next year!

Choclatique in action

French Toast from Cuisine Noir

Pure Dark

CocoTutti

Lulu's Chocolates was having a great time!

Urban Legend Cellar reps Oakland

Swagapalooza 2011

2011-04-13T13:56:00.000-07:00

What I love about events is that I always meet the most interesting people and with Swagapalooza I have the opportunity to meet people outside my normal set, get some swag and perhaps find a new product or two to love.

Last year I was happy to get my hands on a bendable tripod, which I can now use, having received a lovely camera for Christmas. This particular event was created to help give new products PR they might not otherwise get and gives us a chance to discover some great new stuff.

This year’s crop was pretty good though I have a few kvetches:

1) If you are going to have that many food bloggers in one room, do better than pizza, crudités and pinwheels. With the amount of amazing underground food in SF, it feels like a golden opportunity was missed here. Magic Curry Kart and Dishcrawl were in the house, magic could have happened!

2) Have a plan for when you totally lose your audience as to how you will get them back. I admit a few of the speakers lost me, though I tried to rally. It wasn’t easy.

The Keynote was given by Justin Kan of Justin TV, who in my opinion should get a good sport award. We were a bit of hecklers, but part of what he didn’t realize was that we were a) talking about the jacket he was wearing and b) the women were checking him out. So Justin if you read this, we loved you Justin

Transcendent Man may just be the scariest thing ever. I am all about technology and the things it can do to make the world a better place, but this is also one of my paranoia issues. The idea that Ray Kurzweil seems to believe that we are destined to merge with tech in the near future? Uh, yeah, did you see a little movie called Gattaca? Freaky stuff.

Boom Boom! Revolution - A card game you play by performing 'underground acts of guerilla goodness'. I get the concept but I am really sad that we need cards to tell us to be nice to people. I try to do good every day, even if all I do is smile at a stranger, compliment someone or help a friend in need. I get that I am not the norm. I also don’t dig the idea that you do good and then go online about it. The point of a good deed is that you do it, not that you get credit.

On the plus side, I went to the bar and made a new friend who lives in my town, crochets and likes hugs. Win!

Stunner of the Month You know what? Um. No. This presentation totally lost me. And I was not alone. For so many reasons.

Grubwith.us Did these people speak? I got a flier in my bag, but I have no recollection of them.

SwipeGood - You want to do good and have guilt free shopping? Do you need to round up while shopping to feel good about yourself? I do volunteer work and have for years. Also, since we are already seeing more companies like Tom’s Shoes, I feel better knowing that if I buy something someone who needs it gets a tangible item, ala TwoDegrees who gives a nutrition pack to a hungry child for every bar you buy. This is the sort of business model that more companies could follow and gain a lot of support. Also, the gent who spoke was cute, so that helped keep people engaged. So there is a lesson here: we are just shallow enough to listen when a cute boy is doing the talking.

I love FlingsBins these Pop-up recycling and trash bins are perfect for Spring and Summer filled block parties and picnics. I can’t tell you the amount of times we have been at a park and the trashes are hard to find or full. The fact that you can now bring your own and make sure that all your recycling is neatly taken care of in a biodegradable bag? Great!

SourFlour – Danny made one misstep in his speech, when he said the bread he had baked for the event was mediocre. After meeting him, I understood where he was going with that statement, but my advice is never be too humble when selling yourself and never be humble in a room full of drunk people who might yell at you. And one more thing: Don’t be the drunk idiot who is yelling rude things at the nice guy on stage.

My favorite presenter of the night was Sabøteur, hawking the world's first tailored waterproof blazer. This woman is trying to bring some class back to the men in startups here in the Bay Area. I heard some people bitching that she doesn’t do women’s clothes but you know what? We should be thanking her, ladies! There is nothing wrong with a man wearing a nice jacket and shirt. Also, women really don’t need one more freaking designer, trust me.

We were given shirts to take home and Sascha of course complained about the color (why does it always have to be black?) but I love the blue stripes and thought it looked stylish. For $75 you get a nicely tailored shirt, extra buttons and some very nice cufflinks. The only real complaint he had was that the underarm seam was a bit scratchy, so hopefully that will be fixed by washing it.

All in all, I think the event was great and I look forward to next year to see what amazing new products and interesting new people will be part of the crowd!

SF Chocolate Salon 2011

2011-04-12T12:38:00.000-07:00

This years salon is the 5th annual SF Chocolate Salon and it looks to be the best one yet! Each year I discover a new chocolate maker that I love, many of whom are local to the Bay Area. The plethora of amazing artisan chocolate makers is absolutely mind blowing!

On top of the opportunity to taste test many of these delicious concoctions, there will be recipe and technique demos, interviews with top chocolate specialists like one of my personal faves Alice Medrich and some fascinating takes on the classic treat via such as Van Gogh Vodka, the makers of Dutch Chocolate flavored Vodka.

There are still some tickets left, so join your fellow chocolate lovers and let's enjoy some of the best that is on offer!

Here is a list of just some of the participants this year:

The TeaRoom chocolate, Guittard Chocolate Company, Christopher Michael Chocolates, Choclatique, Divine Chocolate, Alter Eco Fair TradeChocolate, Dolce Bella Chocolates and Cafe, Neo Cocoa, Ghirardelli Chocolate Company, Vice Chocolates, Socola Chocolatier, Amano Artisan Chocolate, and many many more!

Follow the Chooclate Salon on Twitter!

Repost: Ginger Chocolate Cookie Bars

2011-04-08T11:03:00.000-07:00

Ginger Chocolate Cookie Bars

These started pretty much the way most of my favorite treats do: I was making chocolate chip cookies, decided I wanted them to be Chocolate Chocolate Chip and well, here you go!

3 tbsp vegetable shortening

5 tbsp coconut oil (I used Tropical Traditions)

1 c brown sugar
1/2 c cane sugar
1 tsp vietnamese cinnamon
2 tsp vanilla
2 cups chocolate (I used dark, semi-sweet & white)
1/4 c candied ginger, chopped
2 c pastry flour
1/2 tsp baking soda
2 eggs

Preheat oven to 325 F. Line a baking pan with parchment. melt shortening, oil and chocolate. Don't overmelt that way you can have some chunks if you like. set aside to cool.

add sugar, vanilla, cinnamon and ginger. mix together with a wooden spoon. add flour and baking soda. mix together with wooden spoon.

Add eggs (make sure batter is not warm at all before adding eggs!) go to it with the wooden spoon.

Spread batter onto baking sheet evenly. bake for approx 25 min. let cool. eat!

RePost: Afternoon Walnut French Toast

2011-04-06T09:25:00.000-07:00

Afternoon Walnut French Toast

The trick to good French toast is not just the quality of the ingredients, but how long you allow the bread to soak. You cannot rush through it as you want the bread to be toasted and yet still have give on the inside.

I am not big on syrup, so I actually like to just add a bit of sugar to my mix, to give it a bit of sweetness and for flavor I use vanilla flavored sugar. You cannot rush food if you plan to enjoy it and thus you must take the time to care about what you are doing. This goes along well with the easy simplicity of breakfast for lunch.

Gather:

1 loaf of walnut bread or other favorite bread (1-2 slices per person)
Eggs
Vanilla Sugar
Milk
Butter or oil

Whisk eggs and sugar with milk. You need just enough for however much you are making. So per person about 1 egg, 2 tsp sugar and 2 tsp milk.

Soak your bread and heat the butter/oil in your pan.

Cook on medium heat until cooked through. Serve with something yummy such as some form of bacon or a lovely glass of tea!

Weather Rythyms: Staying Cool in the Heat

2011-04-01T14:57:00.000-07:00

Last week here in the Bay Area, it was pouring down rain and everyone needed coats & rain boots.

This week the sun is shining rather fiercely and giving us a preview of what summer will be like. The most important thing you can do while rolling with the ever changing weather is take the necessary precautions so that you can stay healthy and enjoy the sun!

*Stay Hydrated. I hear you saying you drink a lot of water but when the weather changes like this it's a good idea to drink more. Sweat, drink water, repeat.

*Eat well. Hydrating foods will carry you a long way: cucumbers, strawberries, watermelon and potatoes are just a few of the foods that help hydrate. Feeling a bit dry? A glass of water & a few fresh berries will help set you to rights again. Want more food that hydrate? Shape Magazine's go you covered.

*Sunscreen. It smells funny. It gets in your mouth when it sweats off. I personally hate the stuff, but am forced to wear it because I burn easily. The only sunscreen I have ever used and liked has been Alba Botanica. Since they make an unscented one, it doesn't bother my allergies and it protects my face.

*Dress weather savvy. Here in the Bay Area one usually needs to have at least a sweater handy in case of micro climate. That doesn't mean you have to wear it though! Wearing too many clothes in warm weather can lead to dehydration or worse, so be smart and safe.

There are an amazing amount of fun things to do this weekend, so have fun, stay loose and enjoy the sun!

Urban Stitch Tonight! Drinks, food and fashion for a low price!

Art Murmur Oakland has a plethora of talented Artists showcased every First Friday

Passport to the East Bay Check out the East Bay's hottest wineries this Saturday!