Chocolate Bliss
Chocolate Bliss looks like a light book – almost fluffily frivolous – in its cute 7” square size and color photos. I was not prepared for the comprehensive, informative text or the engaging writing style of the author. Chocolate Bliss is much more than it appears. (Story by Richard Frisbie.)
Louisiana Chocolate Pie
Chocolate pie. It's good for the soul and anything else that ails you. (Story and photo by Kay Hurst.)
CABOS: An Unforgettable Dinner at Las Ventanas at Paraíso
Chef Fabrice created a guacamole, taking care to avoid making it into a paste. It had chunky, whole-pieces-of-avocado-bursting-with-flavor, combined with other ingredients to create the freshest in-your face- guacamole I've ever tasted. We were served that with a fresh tomato salsa and saltless tortilla chips as "blotters" while we watched the chef at work. With the amount of champagne we were drinking, it was good to have the "blotters!” (Story and photos by Richard Frisbie.)
Oregon’s Bounty Helps Lift a Regional Icon
Timberline Lodge is more than an iconic landmark. It’s a mountain cabin on a grand scale: decidedly rustic, warm and cozy beyond measure. Some may recall that its façade played a starring role as The Overlook Hotel in Stanley Kubrick’s motion picture, The Shining. (Story and photos by Deston Nokes.)
COLORADO: Riviera Restaurant, a Glenwood Springs Treasure
... I was pleasantly surprised by the freshness and flavor of these hand-battered, plump sea treasures. Accompanied by a sweet chili-ginger sauce, the sweetness of the sauce and crispy texture of the perfectly fried tempura worked well together. (Story and photos by Ron Stern.)
COLORADO: Fort Collins’ Best Bistro
Jay and Jackie became sweethearts in the 1960s, while in a New York high school. After visiting Fort Collins in 1972, Jay discovered what so many have; he liked the town so much, he never left. He became the chef at Nico’s Catacombs in the 1970’s. Ten years later he and Jackie opened Café Columbine on the corner of College Ave and Laurel Street. (Story and photos by Ron Stern.)
INDIA: Tea Time in Assam
Goyal, who is a senior executive with Carritt Moran & Company, is charged with providing guidance for his company’s purchasing agents. Based on his tasting notes, they head to the tea auction in Guwahati and bid for the lots. Carritt Moran, founded in 1877, is the second-largest tea auctioneer firm in the world, handling about one-fourth of the teas sold through the Indian auction system. (Story and photos by Susan McKee.)
NEW HAMPSHIRE: Hey Mombo …
22 July 2010
This restaurant is good for foodies who appreciate interesting spices, flavors and artistic presentation. Steve and I shared each course because everything looked so unique, fresh and tempting. The lobster bisque was creamy and rich. For entrees we chose fresh scallops that were cooked to perfection and a tender Kobe beef filet that was tender and juicy. (Story by Rosemary Minati.)
Globalfoodiegal or From the Editor…
22 July 2010
I've been traveling, cooking and reading. Quebec City restaurants were memorable -- and were matched by Montreal's exclusive offerings. I must admit Jardin Nelson in Saint Jacques Cartier was probably one of the most impressive dining experiences in the last year. The award-winning gardens, a kitchen that has won awards for its cleanliness and spectacular food made even the hottest day in Montreal more than bearable. I'll be writing more about Quebec, Montreal and France in the coming months.
SOUTHERN AFRICA: MARULA TREES AND AMARULA LIQUEUR
21 July 2010
Although not commercially cultivated the Marula is part of the mango, cashew and pistachio family. Its fruit, which looks like a worn tennis ball, is used for making jam, beer, and wine, and it is the basis for a Amarula Cream Liqueur, one of South Africa’s most successful exports. (Story and photos by Vivenne Mackie.)
ITALIAN BATTAGLIA STYLE: MAKING MANICOTTI
01 July 2010
While the sauce is cooking you make the manicotti. The Battaglia-Scaramuzzi family recipe (that would be my Mom's way of making them) is crepe-style. I find the manicotti made with macaroni or pasta dough – whether it be fresh or dried – very foreign. I think cannelloni which are quite similar, are made with a fresh pasta dough. I also don't like a well-known “Italian” franchise restaurant’s mentality of taking a dish and embellishing it with extraneous ingredients. (Story and photos by Peter Francis Battaglia.)
CANADA: Bannock, Yukon’s Gold
24 June 2010
"Bannock,” comes from ancient Latin, but is also a Celtic and Old English word, which essentially means “baked goods.” Its initially recorded at the turn of the first millennium. (Story and photos by Susan McKee.)
NEW HAMPSHIRE’S: Manor at Golden Pond Offers Vegan
11 May 2010
Always alert for new trends, Chef Sheedy began developing vegan recipes as he worked in kitchens across the country—in New England, where he cooked in top restaurants and attended culinary school, in Oregon, where he stirred pots alongside a number of leading chefs, and in Atlanta, where he mentored the staff of a restaurant in the Marriott chain. At each location he noticed a growing core of health conscious eaters who wanted vegan food. (Story by Emilie C. Harting, photos by Manor at Golden Pond.)
SPAIN: Chocolate con Churros
30 April 2010
Chocolate con Churros is hot, sweet drinking chocolate, so thick you could almost stand your spoon in it. It’s served with baton-like deep-fried pastries, freshly cooked in the same way as doughnuts, which are dunked in the chocolate before eating. Guide book lore has it that the party-loving Spaniards sometimes go straight from a party to work, and like to take on the energy jolt given by a chocolate con churros. However, most Spanish people I know deny this strongly -- although they will admit it’s a good way to end a night out, as well as start a morning.
GET OUT AND GRILL
20 April 2010
Peter Francis Battaglia grilled and he's invited you to join him as he prepares chicken wings. Don't worry, he'll show you how. (Story and photos by Peter Francis Battaglia.)
ITALY: Ringraziamento
11 April 2010
... I decided that it would be nice to repay everyone by introducing them to the uniquely American Thanksgiving dinner. My cooking experience was limited, so I was guided through the meal by recipes found online and email advice from my mother, who is half Italian. (Story by Andrew J. Harvey.)
Bread and Roses
26 July 2009
Richard Frisbie takes us to France where two French men tell him about bread, roses and willows. (Story and photos by Richard Frisbie.)
Hudson Valley Food Fare
10 August 2009
All three restaurants are in the midst of hiking and biking opportunities since a ten mile or so swath of the Appalachian Mountains crosses the Hudson River in this area. In addition to the Shakespeare Festival at Boscobel, the Storm King Art Center, the Dia-Beacon Museum, the Russell Wright Design Center, and the village of Cold Spring, with its many smart shops and cafes, are close by. (Story and photos by Emilie C. Harting.)
Portland’s Pine State Biscuits
20 August 2009
Looking up at the chalkboard menu, my eyes scrolled down a list of preparations I had nearly-forgotten … the type my grandmother would make using an iron skillet in a kitchen singing along with the sizzle of frying chicken and the smell of rich gravy. (Story and photos by Deston Nokes.)
Washington Wineries and More …
31 August 2009
Washington State is more than its Pacific Coast with Seattle and Puget Sound. In its eastern half, you've entered another realm. Instead of the lush, green rainforest of the Pacific region, you'll find the dry brown open spaces of the high desert. (Story and photos by Susan McKee.)
Hare and Hounds Rebounds
12 September 2009
You can imagine my delight when I heard from a friend that the Hare and Hounds was back in business--with that locally accessed produce! It was smaller than it used to be, because some of the building was sold to make private residences. But, fresh whitewash, a trim garden and an inviting patio sort of smiled a welcome. (Story and photos by Keith Kellett.)
INDIA: Tea Time in Assam
18 September 2009
Goyal, who is a senior executive with Carritt Moran & Company, is charged with providing guidance for his company’s purchasing agents. Based on his tasting notes, they head to the tea auction in Guwahati and bid for the lots. Carritt Moran, founded in 1877, is the second-largest tea auctioneer firm in the world, handling about one-fourth of the teas sold through the Indian auction system. (Story and photos by Susan McKee.)
COLORADO: Fort Collins’ Best Bistro
18 September 2009
Jay and Jackie became sweethearts in the 1960s, while in a New York high school. After visiting Fort Collins in 1972, Jay discovered what so many have; he liked the town so much, he never left. He became the chef at Nico’s Catacombs in the 1970’s. Ten years later he and Jackie opened Café Columbine on the corner of College Ave and Laurel Street. (Story and photos by Ron Stern.)
COLORADO: Riviera Restaurant, a Glenwood Springs Treasure
27 September 2009
... I was pleasantly surprised by the freshness and flavor of these hand-battered, plump sea treasures. Accompanied by a sweet chili-ginger sauce, the sweetness of the sauce and crispy texture of the perfectly fried tempura worked well together. (Story and photos by Ron Stern.)
Oregon’s Bounty Helps Lift a Regional Icon
29 September 2009
Timberline Lodge is more than an iconic landmark. It’s a mountain cabin on a grand scale: decidedly rustic, warm and cozy beyond measure. Some may recall that its façade played a starring role as The Overlook Hotel in Stanley Kubrick’s motion picture, The Shining. (Story and photos by Deston Nokes.)
CABOS: An Unforgettable Dinner at Las Ventanas at Paraíso
01 October 2009
Chef Fabrice created a guacamole, taking care to avoid making it into a paste. It had chunky, whole-pieces-of-avocado-bursting-with-flavor, combined with other ingredients to create the freshest in-your face- guacamole I've ever tasted. We were served that with a fresh tomato salsa and saltless tortilla chips as "blotters" while we watched the chef at work. With the amount of champagne we were drinking, it was good to have the "blotters!” (Story and photos by Richard Frisbie.)
KOREA: Kimchi … Gimchi, Korea’s National Dish
09 October 2009
A typical Korean meal is based around boiled rice, a variety of soups, and as many side dishes (called banchan) as the cook can muster that day. In fact, banchan are the hallmark of Korean cuisine and all the Koreans I know pride themselves on the Banchan's uniqueness and variety. anchan are usually spicy and accompany virtually every meal, three times a day, so Korean housewives have often commented and complained that they need to spend a lot of time preparing these dishes. At least one kimchi will be included, but there are many other possibilities: tofu, bean sprouts, small anchovies in different sauces, wild green vegetables, spinach, acorn jelly, different seaweeds, sliced garlic cloves.
Thanksgiving … Louisiana Style
29 October 2009
Fried turkey became a fad that paved the way for an even more innovative twist on Louisiana's Thanksgiving dinner. It’s called the Turducken and it’s a concoction made up of three feathered friends: the turkey, the duck, and the chicken. These birds are deboned and then stuffed inside of each other. It starts with the chicken inside of the duck, which is then placed inside of the turkey. It’s seasoned and baked, which results in a flavorful and juicy entrée.
Louisiana Chocolate Pie
29 October 2009
Chocolate pie. It's good for the soul and anything else that ails you. (Story and photo by Kay Hurst.)
Dining through Disney’s Epcot Center
08 November 2009
Our first stop at Disney was the Marrakash, Epcot's upscale Moroccan restaurant. Our main course was a lemon-pepper roasted chicken leg and roasted lamb shank sandwiching the most succulant couscous with steamed vegetables. Our wine is Beni M'tir , a dry, full-bodied red with fragrances of almond, citrus peel, orange marmalade, fig cinnamon and mint. The grapes were grown in Morocco's Amazigh region. (Story and photos by Maureen Costello.)
Chocolate Bliss
17 November 2009
Chocolate Bliss looks like a light book – almost fluffily frivolous – in its cute 7” square size and color photos. I was not prepared for the comprehensive, informative text or the engaging writing style of the author. Chocolate Bliss is much more than it appears. (Story by Richard Frisbie.)
French House Party
17 November 2009
The French House Party offers a wide range of courses, ranging from video and movie making, through drama and artwork to creative writing. But, their signature dish is probably the Gastro Academy. (Story and photos by Keith Kellett.)
Edible Durango
30 November 2009
Durango is tucked neatly alongside the San Juan Mountains in the southwest portion of Colorado, a spot that’s always been on my food destination list. Last month while there I found a small town with more local restaurants per capita than San Francisco – and just as diverse. (Story and photos by Ron Stern.)
VERMONT: The Pitcher Inn
07 January 2010
The front entrance of the Pitcher Inn hugs the side of the road on Main Street in the charming village of Warren, Vermont.
FRANCE: Cognac
01 February 2010
Cognac has been a tourist town for centuries not for its eponymous distilled spirits, but for its location. It’s on one of the ancient pilgrimage routes to Santiago (St. James) de Compostella in northwest Spain. For centuries, religious travelers have stopped in France to rest or pray at Cognac’s churches on the way to Galicia. The Tours Saint-Jacques (St. James Towers) along France's Charente River, dates from this time.
ZURICH: Dreaming in Chocolate
08 February 2010
Confiserie Sprüngli, located in the busy Bahnhofstrasse shopping area, is always packed with customers enjoying some of its smooth, chocolaty sensations.
SWITZERLAND: Gruyère
26 February 2010
As you probably know cheese is something that Swiss have pefected for centuries. The House of Gruyère demonstration cheese dairy is the place to see how these master crafstman have been making Gruyère AOC since 1115 AD. The designation AOC is an official mark of quality only awarded to certain products that are native to a particular region. (Story and photos by Ron Stern.)
ITALY: Floating Flavours of Italia
13 March 2010
Generally, whether we had Italian food for dinner, or some other cuisine, the menu was arranged Italian-style. First, the antipasto, or appetiser, then the pasta dish then the main course.
OREGON: Chef Buehler’s Moroccan Braised Lamb and Pairs
17 March 2010
We gathered to enjoy braised lamb shank with caramelized pears and shallots, which was created by Lauro Kitchen’s executive chef Jennifer Buehler. She recently received national acclaim for her artistry by Pear Bureau Northwest and is serving her winning recipe at Lauro Kitchen throughout March.
LOUISIANA: ‘Tis the Season for … Crawdads, AKA Mud Bugs
19 March 2010
The most popular way to eat crawfish is by boiling, but there are other ways to prepare them. World-renowned Antoine’s Restaurant in New Orleans has a famous Crawfish Cardinale. Many places serve Crawfish Etouffee (pronounced A-2-Fay), a Cajun dish of crawfish smothered in a delicious dark roux sauce. Other staple Cajun dishes are Crawfish Stew, Crawfish Jambalaya, and Crawfish Bisque.
SPAIN: The Ultimate Tapas Party
24 March 2010
It was designed as a standup meal with 8 to 10 people for each large round table. Plates of tapas were placed so that diners could rotate around the table stopping at tapas “stations” to eat that region’s best. Each individual tapas was made of ingredients solely from one region, and each was accompanied by the wine (or primary beverage) of that region. Drinks were served on trays, and mobile bars rolled around the room’s perimeter to have refreshment always at hand. But it was the tapas that stole the show, and what a show it was! (Story and photos by Richard Frisbie.)
AMSTERDAM: Dutch Treats
03 April 2010
Tasty, traditional and doesn’t break the bank. Could it get any better?
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Chocolate Bliss
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By Richard Frisbie
Chocolate Bliss written by Susie Norris
Subtitled: Sensuous recipes, spa treatments, and other divine indulgences.
ISBN #978-1-58761-347-0 $16.99 Hardcover
I know, I know. What is a guy well-known for his disdain for desserts, especially chocolate desserts, doing reviewing a book on chocolate? Well, ask yourself – who could be more objective, a chocolate lover, or me? I’m open to new ideas and ways of thinking, and I’m always willing to research the other side of a position. In this case, I’m glad I did.
Chocolate Bliss looks like a light book – almost fluffily frivolous – in its cute 7” square size and color photos. I was not prepared for the comprehensive, informative text or the engaging writing style of the author. Chocolate Bliss is much more than it appears.
To quote the author, Susie Norris, in her introduction: “I am a pastry chef, chocolatier, culinary school teacher, and snickers bar sneaker.” Right away she establishes her credentials, interest and sense of humor. I was hooked!
The book is divided into four information packed segments; each dealing with a different aspect of chocolate, and each ending in a collection of recipes.
I – Good Taste – Exploring your favorite chocolates
. . . is an explanation of the different elements of chocolate’s taste, with definitions, websites, techniques for tastings, history and a list of great books of chocolate recipes. Then Susie Norris presents “sensuous recipes: from bonbons to fondue”
II – Health and Beauty – How chocolate helps you inside and out
. . . explains how chocolate is good for you – as a health food, as a vitamin, and for your blood, heart, skin, teeth and brain. The relevant scientific studies are discussed, their findings and supporters examined, and advice on how to control your cravings is given. She finishes with “healthy recipes: from snacks to skin care.”
III – Good Works – How you can help chocolate
. . . is a vivid account of how chocolate grows, including the importance of preserving the environment it grows in, as well as saving the way of life of the 50 million people involved in its harvesting and distribution worldwide. Throughout this you’re given the fair-trade and organic chocolate argument with sound reasons to follow it. She then includes “earthy recipes: from chili to cheesecake.”
IV – Share the Love – the gift of chocolate
. . . begins with the Aztec myths to explain how chocolate’s perception as a “gift of the gods” continues through the Holidays and celebrations of today. Halloween, Christmas, Hanukkah, Valentine’s Day, Easter – even Birthdays and Weddings – each has a chocolate tradition whose history is examined. The author then offers “gifting recipes: from cupcakes to white chocolate roses.”
Did You Know . . .
Ninety-eight percent of women have food cravings, as do 68 percent of men?
Chocolate generates an estimated $80 billion annual international income?
Chocolate is the third largest global commodity behind sugar and coffee?
Cocoa butter melts at around 91 degrees?
An ounce of very dark chocolate every day is healthy medicine?
Throughout the pages pithy and humorous quotes are included from literature, famous chefs, and cookbook authors. Facts and factoids from chemistry to history are also used to help reinforce the text. Chocolate Bliss is fun to read!
As for Chocolate Bliss as a cookbook, each of the attractively illustrated recipes is presented in a clear and logical manner. Methods, tips for success, and shortcuts are included in detail with the reasoning behind them. Whenever a specialized ingredient is given, it is defined, and shopping information and brand recommendations are given. It is clear that the author is a culinary instructor. She really knows how to make following the recipes easy.
I liked this book! In fact, I liked it so much I went to my local health food store and bought a bag of organic cocoa nibs* to add to the Chocolate Sugar Dough recipe (page 132) for the tart crust (page 59) for my Thanksgiving cheese cake. I told you I could keep an open mind!
*cocoa nibs are pure cocoa beans that have been fermented, hulled, roasted, and cracked, but not ground, to a paste. They have a nut-like crunch. (There are 8 references to cocoa nibs in the index.)
Chocolate Bliss by Susie Norris
Subtitled: Sensuous recipes, spa treatments, and other divine indulgences.
ISBN #978-1-58761-347-0 150 pages Hardcover $16.99
http://www.crownpublishing.com
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- Chocolate Bliss
- Louisiana Chocolate Pie
- CABOS: An Unforgettable Dinner at Las Ventanas at Paraíso
- Oregon’s Bounty Helps Lift a Regional Icon
- COLORADO: Riviera Restaurant, a Glenwood Springs Treasure
- COLORADO: Fort Collins’ Best Bistro
- INDIA: Tea Time in Assam
- Bread and Roses
- Up Up and Away … to Lunch and Beyond
- Cheddar’s Champs
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