Becks & Posh

Want to Eat Chocolate Every Day & Successfully Diet?

noreply@blogger.com (Sam) — Mon, 06 Jul 2009 13:26:26 PDT

Then New Tree "Alpha" - I recommend you try it!

If there is one thing I am loathe to give up when I am dieting, it is chocolate and I've found that a little piece of dark chocolate every day satisfies any cravings. Recently, at Rainbow Grocery, I discovered range of Newtree's 'Alpha' range of chocolate discs that come in three flavours: Noir, Thym and Piment.

These small, but extremely satisfying 23 gram bars contain crisped rice and golden roasted flax seeds not only give each bite a pleasing nibbly effect and crunch, they provide 15% of the recommended daily amount of Omega 3 too. I don't pay any attention to the Omega 3's in my diet as a rule, but since Newtree's got it, I am not going to knock it.

For those who are calorie counting or 'Weightwatching', these small treats contain only 110 calories, or just 2 Weightwatcher points; very modest numbers in the world of chocolate eating.

I do have a certain amount of willpower, but perhaps not quite enough to stop myself sneaking 'just another square' once a larger bar has been unwrapped. That's why these tiny little 'Alpha' bars, help me overcome the issue of overindulging, by providing just enough chocolate to keep me happy, all in one small, handy package.

With its spicy kick, the 'Piment' is my favourite of the three flavours offered with the plain 'Noir' a close second. I would describe the 'Thym' as 'interesting' and although I don't dislike it, it does trail behind the other two in the desirability stakes.

And as for chocolate on a diet - you might be wondering - does it work? Well, I've lost over 20 pounds in just 14 weeks, so I'll let you be the judge of that...

Archives
2008 | Free Water for Life courtesy of Boccalone Salumeria
2006 | Lemony Yogurt
2005 | 2003 Vintage Coonawarra Majella Sparkling Shiraz
2004 | Restaurant Pizza "La Gioconda", Paris

© 2009 Sam Breach

The last Lagier Ranches sour cherries of the season,

noreply@blogger.com (Sam) — Tue, 30 Jun 2009 19:38:24 PDT

Washed and drying, ready for freezin'...

At 8am last Saturday morning, just as the market was opening, four women, myself included, picked over the very last of Lagier Ranches' sour cherries, 2009.

Archives
2008 | Grilled Fresh, Plump, Portuguese Sardines
2006 | How I made Lemon Curd
2005 | The Helmand

© 2009 Sam Breach

Smudgie tayberries, a dusting of sugar, a splash of cream,

noreply@blogger.com (Sam) — Sat, 27 Jun 2009 13:07:30 PDT

I close my eyes and of Scotland I dream.

Tayberries from Yerena Farms.

Read more about Tayberries here, written by my friend, Jane Tunks

Archives
2007 | Fresh Garbanzo Beans & Pimientos de Padrón, Pan-Fried, Browned, Blistered and Sprinkled with Salt
2005 | My beloved Salter Digital Scales (now deceased and usurped by newer Salter scales)

© 2009 Sam Breach

If you're serious about your Chocolate Obsession,

noreply@blogger.com (Sam) — Sun, 21 Jun 2009 12:12:15 PDT

I'd suggest a Recchiuti chocolate lesson.

We watched Michael go through the process of making these four chocolates: Star Anise, Pink Peppercorn Ganache; Rose Caramel; Lemon Verbena Ganache; Piedmont Hazelnut.

Michael shows us his chcolate sprayer. He uses the spray for the Rose Caramels.

Michael makes these templates for creating the backs of chocolates himself.

Michael spreads chocolate over the template to create the disks that will later become the backs of the Star Anise & Pink Peppercorn chocolates.

Tempering white chocolate.

Michael explains the tempering process.

A larger tempering machine also has a vibrating shelf that jiggles the chocolates to get rid of any potential air bubbles.

I'd like to make a bed of this machine and just lie back with my mouth wide open to catch the dribbles. This is tempered milk chocolate being used for the Piedmont Hazelnuts.

Michael sppons the Star Anise & Pink Peppercorn Ganache into a large piping bag.

Then he carefully pipes it onto the chocolate bases he made earlier.

This is a chocolate slicing machine - it works much like an egg slicer. Michael uses this one for the Lemon Verbena Ganache.

As soon as they have been enrobed, the Lemon Ganache chocolates are topped with a pattern transfer.

Then the Lemon Verbena candies continue their way down the conveyer belt of the enrobing machine...

...As the other chocolates are just getting ready to be cloaked with a chocolate coating.

Finally the transfers can be removed and these Lemon Verbena confections are ready to enjoy...

These photographs were taken during a "Serious Chocolate" class at Recchiuti's chocolate kitchen yesterday afternoon. For more details about classes and tastings, see the Recchiuti website.

More of my photographs from the afternoon can be seen on my Facebook page via this public link.

Recchiuti Confections on Facebook.
Recchiuti on Twitter.

Archives
2008 | A Dancing Croissant for Every Winner
2006 | Farmer Brown & Coco500

© 2009 Sam Breach

Maine Root's invigorating Ginger Brew does the trick,

noreply@blogger.com (Sam) — Thu, 18 Jun 2009 07:51:10 PDT

When you want a drink with a hot, peppery kick.

I found this Ginger Brew soda at Wholefoods. Find out more information about Maine Root and their all natural, hand-crafted products here.

Archives
2008 | Food Pairing Game
2006 | Boating on the Bay, tomato season day

© 2009 Sam Breach

Short Season Apricot:

noreply@blogger.com (Sam) — Tue, 16 Jun 2009 09:07:06 PDT

Candy Cot - I like them a lot

Small, sweet and perfectly balanced with a tinge of acid and a blush of pink freckles. I picked up these apricots last Saturday from the San Francisco Farmers' Market at the Ferry Building. I didn't make a note of the farmer's name, but I can tell you they cost $5 a tray. I've heard rumours that the apricot season is going to be short this year. If you are an apricot fan, don't let it slip you by.

PS - This box is tiny (and very cute). Each apricot is smaller than a golf ball.

Archives
2008 | Purse-sized Poco Dolce Tiles
2005 | Edible Borage Flowers

© 2009 Sam Breach

Chicharrones from 4505 Meats

noreply@blogger.com (Sam) — Wed, 10 Jun 2009 22:26:16 PDT

Definitely one of the world's best eats.

From Chef Ryan Farr: About 4505 Chicharrones
Where to buy 4505 Chicharrones
Follow Chicharrones on Twitter
Thanks to the friend who first fed me a 4505 Chicharrone: Fatemeh
I buy mine from my favourites, The Fatted Calf

Archives
2008 | A Vegetal Quiz
2007 | What does a good party look like?
2006 | Is New York better than San Francisco?
2005 | The Helmand, Oola, Aziza

© 2009 Sam Breach

Mariquita Agretti

noreply@blogger.com (Sam) — Wed, 03 Jun 2009 08:14:50 PDT

cipes">Experimenting with roasting Agretti, at 7.30 AM.
Only time will tell if I'll ever do it again..?

Here is a link to some Agretti recipe ideas.

Local Resources
Agretti & baby shallots from Mariquita Farm
Olive Oil from Sicabica & Sons

Archives
2006 | WD-50
2005 | Can the English make "champagne"

© 2009 Sam Breach

Early Summer Dessert Platter: Strawberries, Yogurt & Cookies

noreply@blogger.com (Sam) — Mon, 01 Jun 2009 22:56:11 PDT

Sweet, Simple, Fresh and Bright

At this time of year, for pot lucks, BBQs and other gatherings where you might want to serve up something sweet to a large number of people, I can't recommend this combination enough. I've served this trio of fresh fruit, top-notch dairy and nibbly, buttery cookies to different crowds on more than one occasion and, to date, it's always been met with ~~enthusiasm~~ raptures of delight*.

-Strawberries from Swanton & Dirty Girl: Hulled, sliced and sprinkled with a little sugar to draw out their juices and make them glisten.
-A quart of St Benoit's delicious plain Yoghurt, strained for several hours, to thicken.
-A Syrup made by briefly simmering a little water, sugar and a few damaged strawberries together with six Rose Geranium leaves (from Eatwell Farm) before straining, ready to dribble over both the yogurt and strawberries.
-Wholewheat cocoa-nib sables made with crunchy, nutty home-ground wheat flour (wheatberries also from Eatwell Farm) and local Straus organic butter from a recipe in Pure Desserts by Alice Medrich. [One of my very favourite recipe books from the last year.]

(*for proof, see Anood's comment, thanks Anood)

Archives
2007 | Steak House Sublime
2005 | The Pump Rooms - Bath - England

© 2009 Sam Breach

Pâtisserie Philippe

noreply@blogger.com (Sam) — Sat, 30 May 2009 21:26:58 PDT

Local Resources
Pâtisserie Philippe

Archives
2007 | The Fatted Calf's Bresaola
2006 | Hangar One Raspberry Vodka

© 2009 Sam Breach

noreply@blogger.com (Sam) — Fri, 29 May 2009 22:57:57 PDT

Pulls away in your fingers, so delicate, so thin.
A true, new potato skin.

Local Resources
"A new potato is not a small potato but a fresh potato harvested from a green, growing potato plant." Andy Griffin 2009

New potatoes from Mariquita Farm

Archives
2007 | The Red Poppy & the Vertical Chicken
2006 | Le Metro French Bistro

© 2009 Sam Breach

noreply@blogger.com (Sam) — Thu, 28 May 2009 19:38:58 PDT

The photograph speaks:
To the best $25 I spend every 4 weeks.

Local Resources
Mariquita Mystery Box

© 2009 Sam Breach

noreply@blogger.com (Sam) — Thu, 28 May 2009 08:17:23 PDT

For breakfast, egg fried rice, is kind of nice.

Local Resources
Holiday ham from Boccalone [currently not available, buy during holiday season & freeze in smaller portions]
Little gem lettuce and shallots from Marin Roots Farm
Spring garlic from Mariquita Farm
Pasture raised eggs from Soul Food Farm
Basmati Rice from Lundberg.

Other Resources & Further Reading
Peanut Oil & Soy Sauce of non-local/unknown origin.
For egg fried rice I usually follow the technique, but not necessarily the exact ingredients, in one of my favourite recipe tomes, The Cook's Book.

Archives
2006 | Introducing Dessert First by PastryGirl, Anita.

© 2009 Sam Breach

Asparagus Season Ends

noreply@blogger.com (Sam) — Mon, 25 May 2009 21:32:17 PDT

Holding back a foodie tear,
No more asparagus until next year.

Local Resources
Asparagus from Zuckerman's Farm
Eggs from Soul Food Farm
Butter from Clover Organic Farmstead

Archives
2008 | Opentable Diners' Choice
2005 | The Ramp
2004 | The Slow Club

© 2009 Sam Breach

Chorizo - Pine Nut Lettuce Wraps

noreply@blogger.com (Sam) — Sun, 03 May 2009 15:28:30 PDT

Featuring the Fatted Calf's most excellent Mexican Chorizo

I have probably been shopping regularly from The Fatted Calf longer than most in San Francisco. My custom stretches back to a time when the only way to get hold of their meaty goods was to make a trip to the Berkeley Farmer's Market, which I regularly did, solely on their account.

Today I have to ask myself the question: 'Why on earth, in four and a half years, have I never tried the Fatted Calf's Mexican Chorizo before?' It's excellent; easy to cook with, packed full of spicy flavour and so tasty. We now love it.

We also love these lettuce wraps, which I invented on a whim last week. Why waste your time stuffing your lettuce leaves with minced chicken, when you could have them filled with hot, finger-licking, spiced, pasture-raised pork instead, eh?

Method
Warm a glug of olive oil in a large skillet and gently sautee the entire head and whatever is usable of the stem of a spring garlic. Add 4oz of Chorizo (spicy Mexican style loose sausage) and fry until cooked through and starting to brown. Add two tablespoons of toasted pine nuts and a couple of grated carrots. Use the mixture to stuff the leaves of one or two fresh, crisp. Little Gem Lettuces. Eat with your fingers, mmmm.

Weightwatchers: Mexican-style chrorizo doesn't show up in my WW calculator, so I estimated the points value using raw pork sausage instead. The recipe above serves two at what I calculated to be 8 WW points per person.

Local Resources

The Fatted Calf spicy Mexican style loose sausage is made from pasture raised pork, organic garlic, red wine vinegar, organic herbs, sea salt and spices.

Spring garlic, carrot and Little Gems from the Mariquita Farm Mystery Box.

Olive Oil by Bariani.

Archives
2008 | Sixty Nine Dollars
2007 | In My Fridge
2005 | Tapeo B, San Rafael, now closed.

© 2009 Sam Breach

What I've been Up to

noreply@blogger.com (Sam) — Sun, 26 Apr 2009 10:29:16 PDT

Spring Poppies in Briones Park, The East Bay.

I have recently been recovering from a difficult period in my life by doing the following:

-Losing weight with help from Weightwatchers online tracking tools.
-Power walking my way up to being able to run again.
-Hiking in both the City and the Countryside.
-Reading books by Barbara Pym.
-Going to the Gym regularly where I have been trying out all sorts of classes.
-Cooking dinner for friends in lieu of dining out as much as I used to.
-Writing, in rhyme only, on twitter.
-Working some long hours and enjoying it to boot.
-Finally loading my CDs into iTunes.
-Playing lots of online Scrabble, mostly with Fred and Brian.
-Continuing to support local Farmers and Artisans.

and by not doing the following:

-Drinking. (I've never felt better.)
-Reading Twitter.
-Blogging. (I am waiting for inspiration to come back to me.)
-Taking photographs, other than quick cell phone snaps, (sadly, I've lost the desire for now).

and last but not least:

Stealing the idea for this post from my dear friend Jen Maiser.

I am not promising anyone else anything more, I am just taking each day, for myself, as it comes and feeling better than I have done in a long, long time...

© 2009 Sam Breach

Words From My Grandmother

noreply@blogger.com (Sam) — Mon, 16 Mar 2009 22:07:12 PDT

I wanted to share some of the words I received in a letter from my grandmother today...

Promise yourself to be so strong that nothing can disturb your peace of mind.
Promise yourself to talk health, happiness and prosperity to every person you meet.
Promise to make all your friends feel that there is something in them.
Promise yourself to look at the sunny side of everything and make your optimism come true.

Muriel Naomi, March 12th 2009

I love my grandmother.

© 2009 Sam Breach

Sad News about Clover Farmstead Organic Butter

noreply@blogger.com (Sam) — Sat, 07 Mar 2009 21:38:13 PST

I only just discovered that blogger.com, with whom this blog is hosted, now has an 'unreviewed comments' section where it decides that random comments require my approval. I found about 40 comments in the queue, all perfectly reasonable and not spam, where some of them had been languishing since the beginning of the year. Apparently, all they needed was for me to give them the ok. Huge apologies to anyone whose comment got lost in there, I have just read and hit the publish button on all of the acceptable ones. As I went through the comments, I found one in particular that I read with a heavy heart. It was added to this post here, and I am sorry to have to share this news with fellow fans of Clover Organic Farmstead butter.

"Thanx for the acclaim!It is with a heavy heart I am informing you and your readers that St Anthony Farm will be closing it's doors. The cows will be departing 2/2 and I will be producing the last crock of Farmstead butter 2/3.
My grandfather retired as a Creamery manager/buttermaker and his oldest son continued on in his tradition, ultimately winning 1st prize in 1969 at the New York State Fair. As the third generation buttermaker, I am genetically predisposed to making THE best butter, and your article has affirmed the accomplishment of my goals.
As dairy supervisor for the past 13 years it has been rewarding to have aided so many on their path to recovery from the disease of addiction, and giving them the opportunity to work with our organic cows. The birth of a new calf is always a special event and I must close now for a delivery."

Curtis Fjelstul

Thank you, Curtis, for showing what is possible. If there is anything our community can do to help you, please let us know.

?Now what are we butter lovers going to do?

Archives
2005 | When Barbie Dumped Ken

© 2009 Sam Breach

The Most Disgusting Tasting Cake

noreply@blogger.com (Sam) — Thu, 26 Feb 2009 15:20:56 PST

I ever made in my entire life...

photograph courtesy of Jen Maiser

Last night I had a few guests around for dinner, to help me celebrate Shrove Tuesday, or 'Pancake Day' as we more commonly call it in Britain. Some how the conversation turned to "really bad food Sam has made" as my friends Penny and Ian reminisced about the sorry offering I once took to a 'pot luck' in Menlo Park. By way of further sharing the story, and the recipe that caused my culinary reputation to take a nosedive, I grabbed the cookbook that caused the disaster from the shelf, to share. I had completely forgotten the margin note I had left on the offending page. Jen Maiser kindly digitally captured its notoriety for ever.

?What's the most disgusting cake you've ever made?

© 2009 Sam Breach

Making Clotted Cream in California

noreply@blogger.com (Sam) — Sun, 22 Feb 2009 15:19:16 PST

As any Brit who has tried to live in the USA will tell you, finding cream of the same range and quality as that found in the UK isn't possible. If you have only tried clotted cream, pasteurised, from a jar, then you haven't yet had the full experience of how insanely good this thick, yellow, butter-nibble-crusted epitome of dairy fat can be.

In the absence of Cornwall, a lover of traditional cream teas might be wont to experiment with ways of trying to recreate clotted cream and after many failed attempts I came up with a technique that won't replace the real thing, but will win over the pretender that you can otherwise only pick up off a shelf.

Don't start with milk or your yield will be too small. Start with cream. Raw, upasteurised cream gives the best results. I can't give you a recommendation for raw cream in your area but in California Claravale's raw cream is the best contender for the job that I have found. Organic Pastures version works too. You can even make an ok version with pasteurised cream (I tried Straus Organic), but raw is definitely the best thing to use.

Set aside several hours, this is a long project. Pour a pint of cream into your largest, non reactive, clean frying-pan. I use a large All-Clad fry pan, you need the largest surface area you can get. Put over your lowest heat setting, I use 'warm' on my ancient electric stove. If you use gas, I am guessing you will need a diffuser. After about an hour, a crust will have formed on the surface. Scrape it off with a non-slotted spoon into a bowl, keeping the crust facing upwards. Repeat 3 or 4 times until most of the cream has thickened and been scraped into the bowl. Refrigerate over night. The next morning you should have a thick, gloopy, knobbly-surfaced cream which you can spread onto a freshly baked scone.

Or why not just save some time and spread it directly onto your thighs?

Archives
2006 | The Warming Hut
2005 | Jammy Vodka

© 2009 Sam Breach

Kitchen Mystery Quiz - Answers Revealed

noreply@blogger.com (Sam) — Tue, 17 Feb 2009 12:34:34 PST

How many did you guess correctly..?

Note: If you would like to have a go at this quiz before checking the answers below, then click here straight away before looking at this post!

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Hope you had fun with it!

PS - For the original quiz questions, check here.

© 2009 Sam Breach

Are you a Kitchen Whiz?

noreply@blogger.com (Sam) — Tue, 17 Feb 2009 12:35:57 PST

Then Take My Culinary Gadget Quiz

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I created this little quiz at Christmas for a small parlour-game soiree I hosted. We projected the photographs on to the wall and guests were only afforded a few seconds to guess what each of them might be. It's a little easier for anyone taking part online because they could gaze at them for hours, if they really wanted to. The only clue I am giving is that everything you see here is kept in one of my kitchen drawers. This is solely for a bit fun. You can write your guesses in the comments or jot them down on a piece of paper at home as you wish. And you have plenty of time. I am not going to give away the correct answers for a week or two. Enjoy...

UPDATE: the answers to the quiz are now available by clicking here.

© 2009 Sam Breach

Menu for Hope "Lowelego Sweep Set" Winners Announced

noreply@blogger.com (Sam) — Mon, 19 Jan 2009 10:07:45 PST

Thank you so much for the $62,206.86 so many food blog readers around the world helped to raise in support of the UN World Food Program to Help Feed Lesotho

The winners of my prizes - will each be receiving a Lowelego Sweep Set (see here for details). Congratulations to the two winners:

Ms. Jean Tan
Ms. Tara Weaver

Tara and Jean, please email me with your address details and I will arrange delivery of your prizes. Thanks once again, for taking part.

For a full list of all the prizewinners, visit Chez Pim.

Archives
2007 | Fatted Calf "Petit Jambon" - little smoked Heritage hams
2006 | On the Jukebox: To Sir With Love: Retro Blog Party

© 2009 Sam Breach

$3400+ Thank You's to All of You

noreply@blogger.com (Sam) — Tue, 06 Jan 2009 22:53:55 PST

Together we Made it to #13 on The 2008 Pink Honor Roll

Komen San Francisco Race For The Cure raised over $1 million in 2008!

Sunday, September 21 2008 was a spectacular day. Over six thousand people attended the Race and, along with the dedicated work of our fundraisers and the generosity of our sponsors, their contributions will help our Affiliate continue to support breast cancer programs in the 9 Bay Area counties and our National Research program. Our online fundraising competition officially closed on November 1, 2008 and we are pleased to announce the 2008 Race has raised over $1 Million!

I am a little tardy in sending out the huge online thank you I promised to everyone who supported me last Fall in raising money to help find a cure for breast cancer with 'The Race for the Cure' as part of the Electronic Arts team. With the help of so many friends, family and readers I managed to achieve so much in such a short time.

In the end, I raised a total of over $3,400 which put me on the honor roll as the thirteenth highest fund raiser for the entire event! Out of thousands of participants. Wow. I am blown away by this. This makes me very proud, thanks to each and every one of you who helped to make that happen.

The 2008 Pink Honor Roll only went up on the SFKomen.org website this week, which is why I have waited so long to share this good news with all of you who supported me.

Some of closest friends, a bunch of wonderful women I met several years ago through my food blogging hobby joined me on the EA team and gave me reason to be even more proud. Two of them made it to the Pink honor Roll along with me. I would like to thank them all for being there with me on Race day: Stephanie, Catherine, Fatemeh (due to injury, represented in the race by Linda) and Joy.

Stephanie and myself trained separately, but elected to run the race together. One short month before the race I couldn't run 5 blocks without difficulty. But I persevered, to get myself in shape, getting up at 6.15am several days a week to practice and gain stamina and build up distance. It worked! Quite perchance and as we found out on race day, Stephanie and myself were perfect running mates, with exactly the same pace and we finished neck and neck, running the entire race together!

We came 607 & 608th respectively, completing the 5k race in 32 minutes and 50 seconds. (Ok - I was 1 second slower than Stephanie, I'll admit it, she beat me!). For Stephanie's race report read here.

I offered to include blog links to any sponsors who wanted a name check. I am therefore giving a shout out to Over a Tuscan Stove. Thank you for your support and a final thanks to everyone who helped me become one of the top fund raisers. I am rendered speechless by your generosity.

Cheers

© 2009 Sam Breach

Clover Farmstead Organic Butter

noreply@blogger.com (Sam) — Sat, 07 Mar 2009 21:47:19 PST

European-Style, With Sea Salt, Artisan Product

*Update March 2009* Sadly this butter is no longer being made, according to one source.

A while back, probably sometime late last Summer, my friend Jen Maiser asked me a question. Had, she wondered, I tried the new butter from Clover, the one that comes in a little crock pot? As she waxed lyrical about this new butter's deliciousness I took mental note. Never one to shy away from trying anything better when it comes to butter I resolved to keep an eye open for this product which didn't prove to be available in my more regular shopping haunts.

Eventually I spied the elusive butter in the chill cabinet at San Francisco's vegetarian cooperative, Rainbow Grocery. I've generally found the cost of shopping at Rainbow to be pretty fair but even so, the price of Clover Farmstead might make you balk just a little, at $10+ for the starter pack which includes the cutesy, ribbon-adorned crockpot or $7+ for the refill.

Let's put the price in perspective. Seven dollars could easily be far less well spent: A couple of coffees or the cheapest glass of wine at your local watering hole might give you some modicum of fleeting delight, but this creamy, salty butter will spread happiness on your toast for a whole two weeks, more or less, depending on how large you like your pleasure. I happen to like mine in thick slabs, almost like cheese. It's that good.

I love this butter. It tastes exactly how I expect a good butter to taste and I don't even need to slather it in Marmite to make it palatable. Unlike some of the artisan butters I've bought from the market, the quality of Clover Farmstead so far has been consistently good. And its pedigree is fine: It starts as organic milk from cows pastured in coastal Sonoma before making the journey to St. Anthony's Farm just outside of Petaluma where there is a small buttery powered by methane gases generated by the farm's cows and the farm work is done by participants in a residential drug and alcohol recovery programme for the poor and homeless.

So, not only does this butter have good taste, it has a heart and it has a soul. Now that's a message I'd like to spread...

?If you know any other stockists of Clover Farmstead, please can you share in the comments?

Archives
2006 | Qu'est Ce Que C'est?
2005 | Bitter Chocolate & Hangar One Raspberry Vodka Truffles

© 2009 Sam Breach