An Absolutely Divine Milk Chocolate

I tasted some chocolate yesterday that totally deserves a Foodie Friday rave and--hold on to your bonbon—it’s a milk chocolate. Divine Hazelnut Milk Chocolate. And it’s truly divine.

Now, just as I prefer red wine, before yesterday I would have told you I’m no longer a milk chocolate fan, in spite of a childhood love affair with Russell Stover pecan turtles. With the availability of all sorts of gourmet dark chocolates, the taste of most milk chocolate seems adulterated, not to mention too sweet, to my palate. But one bite of this gets you plenty of fresh, crunchy hazelnuts and the creamiest chocolate base with a wonderful finish. No, it’s not as good for you as dark chocolate, but everyone deserves a naughty splurge now and then. The Divine dark chocolate is pretty good, too, with lots of coconut flavor. One of our dinner guests last week, who knows a lot about German-made chocolate, said it tends to fall into two main types--those with hints of coffee or those with hints of coconut. We were tasting six different dark chocolates and just happened to get one of each from the German makers. I'm a tropical girl, so Divine wins my vote there, too.

You can get your naughty, but Divine, treat at King Arthur Flour online or at stores that sell fancy chocolate bars.

Ancient Chinese Secret for Silky Soup

It’s Foodie Friday again and I thought I’d share two modest, but tasty discoveries I made this week. The first is a recipe for a simple, but delicious Chinese Egg Drop Soup. I found a recipe in the latest February issue of Cooking Light and did some further research online to come up with my own variation. The main thing is, this is so quick and simple, but it adds nice variety to your menu. You could serve it with fried rice, Chinese leftovers, or the way I did, with whole wheat rolls and aged Gouda and steamed Brussels sprouts with chestnuts on the side.

To serve two generously, bring 4 cups of broth (chicken or vegetable) to a simmer. Beat two eggs with a whisk for about 30 seconds. When the broth is ready, turn off the heat. Pour the eggs into a wire strainer. Hold the strainer about a foot over the pan with your right hand and stir the broth with a large spoon with your left. The egg will drop in fine ribbons and turn into silky, tender “flowers” in the hot broth. When you’ve used up all the egg, add 2 chopped scallions and a dash or two of sesame oil. You can add 1/2 cup of cooked green peas as well.

Another tasty recipe I found this week was from February’s Bon Appetit issue in “Eat Your Veggies.” I also adapted this for my own lower-fat tastes—I usually cut the cooking fat by 2/3 with fine results. Take 1 1/2 pounds fresh Brussels sprouts and trip the ends, pull off as many leaves as you can and quarter the remaining core. Heat 1 Tablespoon grapeseed oil in a sauté pan. Add 1 minced shallot, then the Brussels sprouts and 1/2 cup unsalted natural pistachios. Saute about a minute, cover and steam about 2-3 minutes, until tender but still bright green. Sprinkle with 2 Tablespoons fresh lemon juice and salt and pepper to taste. This will make a Brussels sprouts lover out of anyone. Honest.

How to get the VIP Treatment at your next Napa Winetasting

It’s a brand new year and time to launch Foodie Friday 2008! Actually this is more of a wino Friday entry, but still, I hope it adds to your sensual enjoyment.

My husband and I love drinking good wine (not necessarily expensive wine, but tasty, interesting wine) and we have an annual custom of going up to Napa Valley in February to taste the good stuff they’re pouring at Heitz. It’s the only time of year you can taste their lovely Martha’s Vineyard and Bella Oaks Cabs and tasting is always free! We try to go up to the Wine Country a few other times during the year as well, but February is quiet and the guys at the tasting bars are especially talkative, so you learn a lot.

Over the past few years, we’ve learned something else, too. If you do one simple thing, you’re very likely to have the winery pourers pull out a special bottle and give you an extra wine to taste, often a top-of-the-line treat, and always on the house.

Here’s what you do: spit.

Not in his face. You spit out the wines you taste. First stick your nose in the glass and breathe in long and deep. Then roll a sip around in your mouth, get all the flavor and spit. Either into the spit jar, or we take our own plastic cups (not clear, you can see the icky saliva-bubbly rejected wine) which is more discreet than shooting a fountain of liquid across the table into the communal spittoon. If you find a wine you really like, you can swallow a bit of that. I always allow myself that indulgence!

So, the guys at the bar see you doing this and they know you’re at least semi-serious about wine, a step above the bus tours. You chat with them a bit. Ask with genuine interest about the recent harvest and the current wines on sale and when the optimum time is to drink them. Confess you’re one of those crazy people who keep wine for a number of years and don’t just drink it all right away. Then watch them reach behind the counter for a little something special they’d like you to try.

It doesn’t happen at every winery, but at least once or twice on every visit. It's fun and you get to taste some nice stuff. Plus, if you spit, you don’t have to worry about driving and you can always buy a bottle of your favorite, drinkable-today wine to have back at the B&B. Not a bad way to sample the VIP treatment--and it's free.

Happy Quaffing!

Mind-Blowing Sweets from The Best Pastry Shop in the World

Today I launch my Foodie Friday feature, which will cover some aspect of the “food” theme of my blog: recipes, restaurant reviews, food porn, and other edible topics. I’ll post twice a month, at least, more if there are foodie musings I’m inspired to share.

I’m going to start big with my homage to The Best Pastry Shop in the World. I’ve eaten many pastries in Europe, the US and Japan. Many of them have been exquisitely delicious. The warm walnut cakes in Tsumago. The hazelnut-raspberry-cream torte in Edinburgh. But the sweets of Café Zauner in Bad Ischl, Austria are by far the best for subtlety of flavor, a depth of experience that is truly comparable to an erotic afternoon in bed with the love of your life.

My husband and I stopped in Café Zauner on our drive from the storybook town of Hallstatt to Vienna in the fall of 1992. It was mid-morning, so we bought a slice of torte and a poppy seed pastry to go, having feasted on lovely walnut bear claws at our pension. I wanted to stop at Zauner because it was an institution even back in the 19th century when Emperor Franz Joseph summered here with his (platonic) mistress, Katharina Schratt. Katharina’s chef baked a raisin-studded Kugelhopf coffee cake for the Emperor’s morning call each day, but it was said she had a standing order for one from Zauner in case of unforeseen disaster in her kitchen.

Later that afternoon we stopped at a church with onion-domed spires on a bluff overlooking the Danube. There wasn’t much to see inside, though the place was full of tourists, mostly from Eastern Europe, who seemed hungry for life in the capitalistic West. It was then I remembered the cakes we’d bought that morning. I ripped the box open and divided each carefully into two pieces. We ate them with our fingers, my husband from the napkin, I from the torn box. The mocha torte was delicious, dense hazelnut cake layered with cloud-like cappuccino mousse. The poppy seed Danish was a marvel of the pastry maker’s art, not gritty and leaden like most poppy seed fillings, but silken smooth, almost frothy, with a kiss of lemon essence. The silence in the car was broken only by murmurs of pleasure. I knew without question—and how often do you understand these things precisely when they are happening?--that I’d never eaten anything more exquisite in my life.

I hope to return to Austria some day. My ideal vacation would involve a whole week in Bad Ischl with visits to Zauner for breakfast, lunch and dinner. Fortunately, the internet age has made it possible to order some of its less perishable treats for delivery in the US (no mocha torte, alas). In fact, I ordered some Christmas specialties this year: stollen (a yeast fruit bread), lebkuchen (gingerbread), and fruchtebrot (more on what this is in a moment). True to its reputation for refining pastry to the level of art, Zauner’s special gingerbread is a multi-layered affair, unlike the generous, moist and nutty disks of the classic Nurnberg bakery, Lebkuchen Schimdt (also recommended, but homier). A thin layer of nutty gingerbread is covered first with a rich, dense fruit jelly, then a layer of marzipan. The entire miniature square is glazed in fine chocolate. It’s superb. We’re saving the stollen for Christmas, but I’d bet it’s nothing like what you’d buy in your local supermarket.

And the fruchtebrot? We had some last night. Zauner’s has a thin pastry crust, decorated with almonds and angelica. The filling is a moist blend of dried fruits and booze that reminds you simultaneously of mince pie, plum pudding and fruitcake. Yet the sum is greater than all three. The Zauner version has a silky texture that is unique--it’s the essence of an old-fashioned Christmas and you find yourself eating it not just with your very happy palate, but with a luscious dose of nostalgia and wonder as well. After all these years, Zauner still holds its magic. If you don’t mind spending a bit on the postage, you can sample some of that magic here.

So, I hope you enjoyed a trip to The Best Pastry Shop in the World. Stay tuned for Mysterious Monday (sex) and Writer’s Wednesday (writing, of course).