tasting memories

In her efforts to make this world a better place, my dear friend and aspiring social worker, Annette, shared this site with me. Now it's my turn to share it with you. For an innovative way to help feed the hungry while polishing up your vocabulary skills, visit Free Rice. Practice goodwill by playing the game. For every word you answer correctly, Free Rice donates 20 grains of rice to the United Nations World Food Program.

Three years ago this February, I dragged Angelica and Scott to The City Bakery. I was on a personal mission to find the best hot chocolate in the city and I needed a few judges. With stellar reviews and the promise of homemade marshmallow, we had to try it.

Now, this was a time when Angelica in particular was very down on New York City. School was challenging. She just entered high school and adapting was overwhelming. Well, that day, the City Bakery featured a special flavor: banana peel hot chocolate. We ordered one flavored and one regular, both "with" (marshmallow). They are served in shallow, wide cups with a square, homemade marshmallow on top. The substance is thick, thicker than you would ever imagine hot chocolate, more like a pudding that has not yet set. We carried our hot chocolates upstairs and very slowly consumed this chocolate feast-in-a-bowl. When we were finished, we were giddy. Angelica swore to stay in the city. "This is where I want to work!" she proclaimed as she cheerfully leapt, skipped and hopped home from the City Bakery.

Banana Peel Hot Chocolate resurrected our daughter that day. One powerful cup of hot chocolate later and her whole attitude toward living in the city changed. She wanted to WORK here! Needless to say, since then, we visit the City Bakery when in need of resurrection or a decadent treat, especially during February.

During the month of February the City Bakery hosts the Hot Chocolate Festival. Only during this month do they feature flavored hot chocolates like: Banana Peel, Love Potion, Ginger, and, my absolute favorite: Chili Pepper. For Valentines Day this year, they are hosting a one night all-you-can-drink hot chocolate event: The City Bakery Hot Chocolate Festival Party. Learn more about it here.

Thank you to owner, Maury Rubin, who reminds us why this city is so delightful. And, yes, this is the city's best hot chocolate.

The City Bakery
3 West 18th Street (between 5th and 6th Avenue)
New York, NY 10011
Email: info@thecitybakery.com
Phone: 212-366-1414
Map

Photo by Marta Bartolomei Edmonds.

Scott loves these. For a man who has always proclaimed "not being crazy about sweets", this is a huge statement. I made these cookies for the first time this weekend and they were gone in two days. Throughout the day I would hear the sound of the cookie jar's lid being gently placed back on the cookie jar. By the second day the jar was empty.

So, it is me who is giving chocolates to Scott this year, not the other way around. I am making another batch of these caramelly shortbreads laced with bittersweet chocolate.

These cookies are time intensive. Give yourself about two hours to prepare them. Also, if you are like me and don't have a candy thermometer, use this method: 1. fill a small glass jar with iced water, 2. place a few drops of the caramel in the ice water, 3. retrieve the caramel with a spoon and form a small ball. If the ball holds its shape, it has reached hard ball stage (255 degrees), if the ball flattens, cook the mixture a few minutes longer and test again.

This recipe was crafted by Pierre Hermé and can be found in Food and Wine. Read more about Pierre Hermé here.

Happy Valentine's Day!

Chocolate-Dipped Florentine Shortbread
PASTRY
1 1/2 sticks (6 ounces) unsalted butter, cut into 1/2-inch dice and chilled
6 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups plus 2 tablespoons all-purpose flour
TOPPING
1/2 cup heavy cream
Finely grated zest of 1 orange
1 cup plus 3 tablespoons sugar
1 tablespoon light corn syrup
1/3 cup water
1/2 cup chestnut honey
1 stick (4 ounces) unsalted butter
3 cups sliced blanched almonds ( 3/4 pound)
2/3 cup finely diced candied orange rind ( 1/4 pound)
3/4 pound bittersweet chocolate, coarsely chopped

1. MAKE THE PASTRY: Preheat the oven to 350 degrees. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet. Line the bottom with parchment paper, leaving about 1 inch overhanging at the short ends. Butter the parchment.

2. In a food processor, pulse the diced butter with the sugar and the salt 6 times. Add the flour and process until the mixture resembles coarse meal. Spread the crumbs on the baking sheet and press them into a thin, even layer with floured hands. Prick the dough all over with a fork.

3. Refrigerate for 10 minutes, or until firm. Bake in the middle of the oven for 15 minutes, or until lightly browned. Transfer the baking sheet to a wire rack. Increase the oven temperature to 425 degrees.

4. MEANWHILE, MAKE THE TOPPING: In a small saucepan, heat the cream with the orange zest over moderate heat just until bubbles appear around the edge, about 5 minutes.

5. In a heavy medium saucepan, combine the sugar with the corn syrup and water and bring to a boil over moderately high heat, stirring just until the sugar dissolves. Cook the syrup over moderately high heat, swirling the pan occasionally, until a medium amber caramel forms, about 5 minutes.

6. Remove from the heat. Add the honey, the infused cream and the butter and stir until the butter melts. Cook the caramel topping over moderately high heat until a candy thermometer registers 255 degrees (hard ball stage), about 4 minutes.

7. Stir in the almonds and candied orange rind and immediately spread the caramel over the pastry with a wooden spoon.

8. Return the baking sheet to the oven and bake the pastry for 10 minutes, or until the topping is bubbling. Transfer the baking sheet to a rack and let cool for 30 minutes.

9. Run a knife around the edge of the baking sheet to loosen the pastry and slide the parchment paper onto a work surface. Using a sharp, heavy knife, cut the pastry into 2 1/2-inch strips. Cut the strips into 2 1/2-by-3-inch rectangles. Cut each rectangle diagonally in half.

10. Line 2 large baking sheets with wax paper. Melt two-thirds of the chocolate in a bowl in a microwave oven for about 1 minute. Add the remaining chocolate and stir until completely melted. Dip 1 corner of each cookie into the chocolate and transfer it to the prepared baking sheets. Refrigerate until the chocolate is just set, about 5 minutes.

Makes 4 dozen cookies.

Scott has been making spectacular sauces since we first met. The first time he cooked dinner for me, he served spaghetti topped with a rustic sauce made of fresh tomatoes, mushrooms, peppers and other fresh veggies. The dinner was served in dishes he handcrafted just for that occasion. We've been together many years now and he still impresses me with his sauces and handcrafted ceramics.

The sauce I share with you today is the latest incarnation of his basic tomato sauce. A few weeks ago he served it. The sauce was so good that I asked him to teach me how to make it. Once you try a sauce like this, you will never want to go back to jar pasta sauce. It's simple, super fresh, delicious and only takes about fifteen minutes to prepare. All you need to have at home are some fresh tomatoes, garlic and fresh basil.

Simple Tomato Sauce
6 plum tomatoes, blanched, de-seeded, peeled and chopped
6 cloves of garlic, minced
3 tablespoons fresh basil, chopped
1 teaspoon fresh thyme (optional)
1/4 cup extra virgin olive oil
salt to taste

1. Heat a medium iron skillet at medium-low heat until the oil starts to gently ripple. Add the garlic and cook for 1 minute. Do not overcook the garlic or allow it to turn brown.

2. Add the chopped tomatoes, basil and thyme. Stir and cook briefly until the sauce starts to bubble and turn it down to a slow simmer for 5 more minutes. Add salt to taste and remove from heat.

Makes 3 servings.

Snocaps I, 2006. Source: Rock Made. Photo by Craig Kanarick.
There's something about snow in New York City. It's been snowing all morning and there are a few inches of bright white collecting on everything. Walk through the city during a good snow and for those few moments the city looks innocent, pure and child-like. Everything untouched. This was such morning.

Coming back to the office, I happily stumbled upon Craig Kanarick's photography at Rock Made. His playful work with candy is displayed in large photographic prints. Bright and beautiful. The image featured here is Snocaps I. It reminds me of snow in New York City.