These two-bite-sized butterscotch shortbreads dipped in bittersweet chocolate are unbelievably tasty and make a standout addition to a cookie platter.
I whipped up a cookie assortment for holiday gifts this year and this particular not-super-sweet was the runaway favorite. Easy to make, this shortbread can be cut tiny or larger, as you please. Go with tiny because it’s definitely rich. Continue reading
(This article appeared in the San Jose Mercury News, Contra Costa Times and Oakland Tribune on April 6, 2011.)
Barlovento Chocolates is one of the delicious examples of ready-to-eat foods at Bay Area farmers markets
Besides the expected — great produce — some local farmers markets also deliver outrageously good ready-to-eat food. From to-die-for sorbets and hand-made chocolates to seasoned dried kale that makes regular chips a greasy anachronism, market vendors these days are selling edibles that easily pass any discriminating-foodie taste test.
Besides being delicious, some of these well-received market products have also propelled vendors into new venues, from storefronts and restaurants to appearances in grocery chains. And such success stories are igniting aspirations among vendors who want to be the next Bruce Aidells Sausage Company (sold by its founder for millions in 2002), Blue Bottle Coffee (now with a roasting plant, online operation and retail presence) or Bakesale Betty (two cafes). Continue reading
This tart recipe is based on one made by renowned French chef Joël Robuchon. It’s simple to make, deeply bittersweet and quite rich. The berry “dust” is an optional addition and gives the tart a modern edge — “dust” is popular in molecular gastronomy dishes and is made from dehydrated ingredients, pulverized. Garnishing dishes with “dust” is a simple way to zip up your cooking and surprise your guests. The tart shell includes almonds, but skinned hazelnuts could be substituted. Continue reading