tasting memories

Farinata - an Italian Treat

Sat, 06 Apr 2013 18:51:49 -0500

That Lynne Rosetto Kasper laughed a delightful gut laugh when asked about this dish on her radio show, The Splendid Table, gave away this as a must-try dish. Farinata (also known as socca) is a chickpea and olive oil pancake cooked over an open flame, traditional to Italy and the Meditteranean coast. For dinner last night, I resolved to try my hand at farinata and discovered that it is as wonderful as Lynne described and very easy to make. Just whisk a simple batter of chickpea flour, water and olive oil until it resembles thin custard and then bake in a very hot, heavy cast iron pan until wonderfully crispy and golden brown. Last night I served the farinata alongside sautéed kale with garlic, onions and sundried tomatoes. Can't wait to make it again! Farinata is a perfect gluten free alternative to pizza and is also an ideal canvas for herbal and savory tones like fresh rosemary or sage, caramelized onions or kalamata olives. Farinata 1 cup chickpea 1 1/2 cup warm water 2 Tbsp extra virgin olive oil, plus more for coating the pan 1 tsp salt black pepper to taste 1. Preheat oven to 550° F and place a 10" cast iron skillet to get very hot. Meanwhile, in a medium bowl, mix chickpea flour, salt, and pepper. Whisk in warm water and olive oil to the consistency of a thin custard. 2. Remove the hot skillet from the oven and coat in approx. 1 Tbsp olive oil. Pour 1/3 of the batter while swirling the pan to spread the batter evenly. 3. Return to the oven and bake for about 12 minutes until firm, golden brown with crisp edges. Use the broiler to brown the top, if needed. Remove the pan from the oven and serve right away. Makes 3 farinata.

You've got cookie! Share it Maybe

Fri, 08 Feb 2013 19:13:07 -0500

Cookie monster awesomeness.

Cortés Chocolate Hot Chocolate

Sun, 27 Jan 2013 10:23:20 -0500

These cold winter months find me craving the hot chocolate of my childhood: a simple, light and sweet hot chocolate with salty melted cheese. The 6 year old me would light up with excitement, when, every so often grandma Mima would declare that we were going to skip dinner altogether and have 'chocolate caliente' instead. She would drop pieces of sweetened Chocolate Cortés into a pot of steaming hot milk. Each cup of hot chocolate would then receive a couple of chunks of Gouda cheese, left to melt at the bottom of the cup. Mima served her hot chocolate with export soda crackers slathered in salty butter. This "dinner" was always a very happy and warm occasion for me and the memory always brings a smile to my face. Mima's hot chocolate was a traditional Puerto Rican hot chocolate or "chocolate caliente". It is sweet and light with hints of saltiness from the Gouda cheese and the glistening beads of salty butter floating on top, the result of dunking your buttered crackers. Love and enthusiasm for hot chocolate runs in the family. Read about Angelica's reaction to the City Bakery's hot chocolate here. Puerto Rican Hot Chocolate 1 cup whole milk 1 oz Chocolate Cortés, broken into smaller chunks* Chunks of Gouda cheese (you can also use cheddar or Edam cheese) In a small pan, bring the milk to a slow simmer. When it begins to steam, add the chunks of chocolate Cortés and whisk until dissolve. Do not boil the milk. Pour in a cup and drop a couple of chunks of Gouda cheese. Serve with crackers and butter. *Chocolate Cortés can be found in your local Latin market or the international section of your grocery isle. To learn more about the rich history of this chocolate visit the Chocolate Cortés website.

Cranberry Orange Granola with Crystallized Ginger

Sun, 04 Dec 2011 18:18:03 -0500

Bowl by Roger Baumann. Photo by Marta Bartolomei Edmonds. I love granola. It's the perfect everyday breakfast and it's even better when you make it at home. The first few recipes I tried, and the most common recipes out there, are packed with sugar and butter. While I love what sugar and butter can do to a good pastry, I would rather stay away from it in my granola. When I came across Nigella Lawson's granola recipe, I was intrigued as it used applesauce, honey and a tad bit of canola oil as a binder. Using her recipe as a base, I have experimented with a few combinations and like the version I share with you today as a healthy granola that I can feel good about eating on a daily basis. This particular version uses some spiced cranberry orange relish that I had left-over from Thanksgiving. You can substitute the relish with equal parts of cranberry sauce and orange marmalade. The results are fragrant, slightly tangy and sweet granola. This is a super easy recipe, but do watch it when baking as it's super easy to overcook. Cranberry Orange Granola 4 1/2 cups rolled oats 1 cup sliced almonds 1 cup unsweetened shredded coconut 1/2 cup raw sesame seeds 1/2 cup flax seed 1/2 cup cranberry orange relish 1/3 cup unsweetened apple sauce 1/2 cup wildflower honey 2 Tbsp canola oil 1/4 cup crystallized ginger, finely chopped 1/2 cup dried cranberries 1. Preheat oven to 265° F. Line two large cookie sheets with parchment paper and set aside. 2. Mix dry ingredient in a large bowl. In a separate bowl, mix the cranberry orange relish applesauce, wildflower honey, and canola oil. Add the wet ingredients to the dry and mix until well incorporated. 3. Distribute the mixture evenly in the two cookie sheets and spread evenly. Bake until the granola is golden and feels dry to the touch, for about two hours. Allow to cool and dry completely before storing it in an airtight container. Makes 8 cups of granola.

Salmon with Dill-Pistachio Pistou

Sat, 05 Feb 2011 14:43:01 -0500

Photo by Marta Bartolomei Edmonds. It was a Friday night in late December and I was coming back from Montreal after an exhausting third week of travel to train for a new job. That day I had no chance to get lunch and rushed to the airport toward the end of the day feeling dizzy from the stress and hunger. At the Montreal airport, I stopped at the first restaurant I saw and ordered a salmon salad and a stiff drink. What the waitress brought was a plate of rotting spinach topped with a cold, pale piece of salmon and rings of red onion that tried their best to hide the mess of dangerous food below. I could only imagine how long ago this salmon was prepared and as I contemplated the risk of food poisoning, I imagined the state of the kitchen and asked myself if the cook would dare to eat the salad he just served me. I poked at the salad, growing angrier because I was frustrated and hungry and this was my only chance to eat something before the flight home. The waitress came over and as I sent the salad back I asked her if she would eat a salad in this condition and she said "sure, I would just cut through the bad parts". After a short flight, I got home around ten that evening and was greeted by a hug of savory smells coming from the kitchen. Scott was there preparing an amazingly fresh meal of fiery pink wild sockeye salmon on a bed of crisp, bright and glossy snap peas and peppers. The salmon was topped with a mound of fragrant dill pistou made of coarsely chopped pistachio bound together with a splash of lemon and extra virgin olive oil. I could not stop smiling as I sat to enjoy this dish that stood in such stark contrast to my earlier food experience. Every bite I took filled my heart with deep gratitude and appreciation for the man who cooked it, and as I slowly felt real nourishment breathing back into my body, the food trespasses of that Montreal airport restaurant were slowly forgotten. I might be biased because of my experience leading up to enjoying this meal, but I have to say that this is a truly inspiring dish. It's simple, crisp, light and packed with flavor. It's a meal that lets each ingredient speak for itself. I would highly recommend it. There is nothing better than coming home to a thoughtful meal prepared with love by your husband after a long week of work and stress. It's the kind of experience that melts the struggles of the week away and is a humble reminder to be grateful for the simple delightful moments shared with the people you love. Thank you, Scott, for rescuing me that Friday and every day. Happy Valentines Day! Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou 1/3 cup chopped fresh dill 1/3 cup finely chopped green onions (about 2) 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped 1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil 2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips 1 pound sugar snap peas, trimmed, strings removed 1 garlic clove, minced 1/4 cup water 4 6-ounce salmon fillets 1. Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. 2. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean). 3. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside. Makes 4 servings.

Calamari, Blood Sausage, Chorizo and Chicken Paella

Sat, 13 Nov 2010 20:00:42 -0500

About four times a year Scott and fellow potters from the Chelsea Ceramic Guild go to Roger Baumann's studio in Lake Peekskill to woodfire their pots. I love to tag along on these trips as it gives me a welcome chance to get away from the city to be outdoors absorbing nature, sharing with good people and helping the group get their wares ready for the fire. A beautiful, brisk, early fall day at Roger Baumann's studio in Lake Peekskill. His hand-built woodfire kiln located in an idyllic spot next to a stream. On our latest trip to Roger's early this fall, potter Ana Larea and her husband, painter Arturo Guerrero, treated us to a traditional outdoor paella. Ana and Arturo are native Spaniards and Arturo is an amazing cook. This was my first experience with outdoor paella and I asked Arturo if I could watch and learn. The chicken is braised in fragrant seasonings. Blood sausage, chorizo, calamari and crisp green beans are added. Once the savory juices have reduced and strengthened in intensity, the Arborio rice and fresh stock is added and topped with fragrant rosemary and roasted red pepper. Smoke from the wood fire infuses into the paella to give it a rustic smoky flavor. Arturo propped the paellera (paella pan) far enough away from the flame for a gentle, even cooking temperature. The fire has to be just right in order for the paella to cook properly. Raw logs were burned to smoldering charcoal, then the cooking process beings. Arturo maintained an even, medium fire throughout the whole process and added wood as needed to keep the fire going. Arturo checks the paella and adds fresh chicken stock as needed until the rice is fully cooked. For this paella he used Arborio rice, but he prefers using Bomba rice. As the paella cooks, the delicious socarrat develops. This crispy crust at the bottom of the paellera (paella pan) is infused with super concentrated flavors. It's my favorite part of the paella. The paella is almost done. A savory aroma fills the crisp fall air. The paella is removed from the fire once the rice is firm but cooked through, the juices have reduced to a creamy, rich base and the socarrat forms a dark brown and crispy crust. This paella is almost ready. Arturo removes the paella from the fire and sets it aside to finish cooking and to cool slightly. Ana and Arturo Guerrero serving paella. Roger Baumann, our host, in the background. Photographed by Marta Bartolomei Edmonds. The paella was absolutely delicious and made for a memorable experience. Spending a day cooking outdoors, enjoying the simple things and sharing with friends - this was a day that reminded me how rich and savory life can be.

Refreshing Oatmeal Drink - Homemade "FrescAvena"

Wed, 07 Jul 2010 18:18:34 -0500

On hot summer days I love a cool, nourishing drink like oatmeal drink served over ice. This simple drink of oats is refreshing and nourishing without the heaviness of a traditional oat smoothie. The gently sweet taste of pure oats promotes a feeling of well-being and balance that I look for after feeling over-strained from the sun and the heat. Oatmeal drink takes me back to childhood when I often called it "jugo de avena" (litterally "oatmeal juice") or "FrescAvena" for the instant Quaker-branded version of this drink. I remember my grandparents scooping big scoops of instant FrescAvena into full glasses of icy milk. You can still find FrescAvena in Latin Markets, but I find the instant drink to be overly sweet. As an adult, I prefer the home made dairy-free version of oatmeal drink which consists of water, oats, brown sugar and ice. Simple and sweet with that wonderfully subtle taste of good oats. To make this drink you will need a blender. Oatmeal drink has a very short life - if you let it sit for more than a few minutes, the oats settle and become goopy. Prepare it only when you are ready to drink enjoy it. Best served over lots of ice and topped with a bit of cinnamon. Oatmeal Drink 2 cups water 1/4 cup rolled oats 1 Tbsp brown sugar or to taste pure vanilla extract (optional) cinnamon (optional) ice 1. Place oats, brown sugar, water, vanilla extract in a blender. Blend for 15 minutes until the mixture becomes frothy. Add three cubes of ice and blend again until ice is dissolved. Serve immediately. Makes 2 servings.

Glazed Lemon Muffins

Sat, 05 Jun 2010 15:08:14 -0500

Plate by Roger Baumann. Photo by Marta Bartolomei Edmonds. Tangy and sweet, these lemon muffins are a summertime breakfast favorite. Our family's love affair with lemon muffins began at the Daily Coffee Bar in Bozeman, Montana. During our years in college, we went there often and almost always ordered the same thing: lemon muffins and a mocha. We loved their lemon muffins so much that I began making them once we moved to New York City when we felt particularly homesick. This lemon muffin recipe makes a light, lemony and not particularly sweet muffin. The glaze completes the muffin with sweetness and the tart and fresh elements of real lemon juice. Just thinking about them makes my mouth water. For light and airy lemon muffins, the trick is to work quickly when mixing the flour into the liquids, mix the ingredients by hand with a wooden spoon and do not over mix. Make sure that the flour is completely incorporated into the liquids, but stop mixing as soon as there are no longer flour lumps in the batter. Plate by Roger Baumann. Photo by Marta Bartolomei Edmonds. Glazed Lemon Muffins 2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 2 eggs 1 1/2 tablespoons fresh lemon juice 1 tablespoon lemon extract 1/2 buttermilk 1/3 cup oil Lemon Glaze 1/4 cup fresh lemon juice 1/2 cup sugar 1. Preheat oven to 350 degrees F. Oil a 12-cup muffin pan and set aside. In a medium bowl, whisk together the flour, baking soda and salt. 2. In a large bowl, whisk the buttermilk, oil, lemon juice, lemon extract, sugar and eggs until just combined (do not over beat). Using a wooden spoon, fold in the flour mixture in a few swift strokes to form a smooth batter. 3. Divide the batter into the 12 muffin tins. Bake for 20 minutes or until the muffins are lightly golden around the edges and a wooden pick inserted in the center of a muffin comes out clean. 4. While the muffins are baking, prepare the lemon glaze by stirring the sugar into the lemon juice until all the sugar crystals are completely dissolved. 4. Remove the muffins from the oven and let cool on a wire rack for 5 minutes. Remove them from the muffin pan and brush them generously with the lemon glaze. Allow them to sit at room temperature to cool completely and soak the lemon glaze. Makes 12 muffins.

A Little Friday Food Humor

Fri, 14 May 2010 15:43:23 -0500

Cartoon from The New Yorker: May 17, 2010 Issue. You can always count on The New Yorker to deliver great content. This week's magazine features this cartoon that tickled my food-loving side. The signs under the fruit bins say: "The Grapes of Wrath, The Oranges of Indecision, The Figs of Fear, The Kumquats of Longing, The Melons of Lost Dreams".

Honoring the Empire Diner

Mon, 10 May 2010 19:56:43 -0500

Photo by Scott Bartolomei Edmonds. This iconic Chelsea diner has lost it's lease and will be closing it's doors on 5/15/2010 after thirty years in business. Join them on 5/16/2010 for a farewell celebration. The owners hope to find a new location for the Empire Diner, so fans, do not despair. Read the owner's farewell statement here and some memories of the Empire diner here. Photo by Scott Bartolomei Edmonds. Photo by Scott Bartolomei Edmonds. Photo by Marta Bartolomei Edmonds. Photo by Scott Bartolomei Edmonds.

In Memory of Leslie Buck, Creator of the NYC Greek Coffee Cup

Sun, 02 May 2010 12:55:38 -0500

Photo by Scott Bartolomei Edmonds. The creator of New York's favorite coffee cup, Leslie Buck, passed away on Monday. Read NPR's article here.

Deviled Eggs

Thu, 01 Apr 2010 11:34:19 -0500

Plate by Roger Baumann. Photo by Marta Bartolomei Edmonds. The Easter egg hunt is for children, but deviled eggs are for adults. After the egg hunt is done and the children are playing, scoop up those decorated Easter eggs and have yourself a deviled egg feast. Deviled eggs are a quick, easy, and delicious appetizer perfect for a dinner party. You can boil the eggs a day before serving, whip up the filling the morning of the party and fill and garnish right before the guests arrive. The recipe I share with you today is a very basic recipe. I add the wasabi powder to give the filling some punch, but you can get creative with the garnish. What about some fresh chopped chives, dill or even some finely diced applewood smoked bacon? The one garnish I do not compromise on is the smoked paprika. It is an absolute requirement for my deviled eggs. The smoky sweet pepper compliments the creamy spicy filling so well. Enjoy! Deviled Eggs with Wasabi and Smoky Paprika 6 boiled eggs, at room temperature 1/4 cup mayonnaise 1 tablespoon dijon mustard pinch of salt 1/2 teaspoon wasabi powder smoked Spanish paprika (pimentón) 1. Cut the boiled eggs in half and carefully remove the egg yolks onto a medium bowl. Add mayonnaise and dijon mustard and mash the ingredients with a fork until the are a light, smooth and creamy paste. Add salt to taste and stir to incorporate. 2. Scoop a heaping teaspoon of filling into each egg cavity. Use a fine wire-mesh sieve to dust each egg with wasabi powder. Garnish with a pinch of smoked paprika. Makes 6 deviled eggs.

Mini Chocolate Chip Scones

Tue, 23 Mar 2010 10:11:12 -0500

Photo by Marta Bartolomei Edmonds. From June to September each year the Bozeman, MT community would gather to support local farmers, craftspeople and bakers like me at the Farmer's Market in Bogert Park. Vincent Van Scone was our small operation that consisted of baked breakfast goods, especially scones, and a weekly auction of Scott's chalkboard reproduction of a Van Gogh painting. We were twenty six then and already dreaming about how to carve out a little place in the world. During the summers, our home would smell like coffee cake and chalk on Friday nights as Scott would prepare the chalkboard Van Gogh, spreading the big box of chalk all over the floor. The living room and dining room would slowly fill up with coffee cakes as I baked them in batches through the night. In early Saturday mornings, it was the aroma of strong Puerto Rican coffee brewing in large quantities and the gentle buttery smell of scones baked with blueberries, raspberries, peaches or plums that would wake Angelica up. Scott and I would load up our rickety old wooden picnic table (no, not the ones that fold) onto the roof of our copper Salvation Army Store-bought 1972 Jeep Wagoneer. The crates of still-warm scones, coffee cakes, coffee and other supplies would go in the back. Little Angelica would jump in next to us and Scott would drive us a block to the Bozeman Farmer's Market to set up. After hauling the heavy wooden table to my spot, Scott and Angelica would disappear - Scott to return the car home and Angelica to get her best friend Chloe to play in Bogert Park. Scott often came back with a bunch of fresh wildflowers or sweat pea blossoms for the table, just in time for the Farmer's Market "opening bell". Friends and customers would stop by for their morning fix of baked goods and fresh brewed Puerto Rican coffee and we would catch up on the week's events. Our weekends these days are very different, but each time I make scones, my heart swells for those great Vincent Van Scone weekends and those sweet pea blossoms on my rickety red picnic table. If you are new to making scones, you might be interested in these tips. You might also be interested in my other scone recipes: Raspberry Almond Scones, Spiced Pumpkin Scones. Mini Chocolate Chip Scones 2 cups flour 2 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon salt 5 tablespoons cold butter 2/3 cup heavy cream 1 egg, beaten 1 teaspoon vanilla extract 1 cup mini semi-sweet chocolate chips 1 teaspoon turbinado sugar 1. Preheat the oven to 450°. In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the mini chocolate chips. Stir in the whipping cream, egg and vanilla extract with a few swift strokes until a crumbly dough forms. Don't worry if there are still some dry spots. 2. Turn the dough out onto a lightly floured work surface and gather the dough into a ball. Gently press the dough into a ¾ inch thick disk. 3. Brush the disk with heavy cream and sprinkle with turbinado sugar. Cut the disk into 8 even wedges. 4. Arrange the wedges 1 inch apart on a baking sheet. Bake in the middle of the oven for 15 minutes or until golden brown. Serve warm with fresh whipped cream. Makes 8 scones.

Traditional Sofrito

Sat, 27 Feb 2010 16:11:07 -0500

Woodfired plate by Roger Baumann. Photo by Marta Bartolomei Edmonds. The preparation of many dishes that are close to my heart begin with a simple ritual: chop an onion, chop some pepper, mash two garlic cloves, set a handful of washed cilantro aside, heat a little oil in a heavy cast iron pan, add the onions, add the peppers and the garlic and then lovingly stir and watch over this mix until the onions become glossy and the aroma fills the kitchen. The simple preparation of these ingredients is the base to many Puerto Rican dishes and it is called sofrito. I learned this ritual in my grandmother's kitchen when I was a young girl. When it was time to cook at Mima's house I would grab hold of the pilón (mortar and pestle) to mash the garlic and help her prepare the sofrito. This ritual became second nature and when it was time for me to start cooking, these were the ingredients that I naturally stocked in my kitchen. Back then, my sofrito consisted of these ingredients: a yellow onion, one half a green bell pepper, two cloves of garlic and a handful of fresh chopped cilantro - these were the ingredients that were available in most grocery stores in Montana. This sofrito would flavor anything from arroz con pollo (chicken and rice) and empanadilla filling to habichuelas guisadas (stewed pink beans). It has always been my belief that rice and beans is the measure of a Puerto Rican cook and in my family, Mima has always won the 'best beans award'. For over fifteen years, I have been trying to make Mima's beans but was never quite satisfied with the results - my beans were good, but were definitely missing that Mima quality. So, last year when Angelica and I visited my grandparents, I asked Mima to please show us exactly how she made her beans. I took notes. What I learned was that the secret to Mima's beans is her sofrito. She uses fresh local ingredients which include: yellow onion, pimiento del pais (green cubanelle pepper), ají dulce (small sweet peppers), garlic, culantro (also known in Puerto Rico as recao) and cilantro. The flavors of the local peppers and herbs, especially that of the ají dulces and the culantro really give the sofrito that "grandma's garden" taste that I was missing by using bell peppers. Although sometimes hard to find, cubanelle peppers, ají dulce and culantro can be found in some latin markets. In New York City you can usually find these ingredients in any grocery store in Spanish Harlem or at the Essex Market in the Lower East Side, which has a great selection of fresh latin ingredients. Now anytime I want to make rice and beans, I make a special trip just to get these ingredients. The flavor payoff of making sofrito with the right ingredients is well worth the effort. Puerto Rican Ají Dulces. Photo by Marta Bartolomei Edmonds. Note: Ají dulces are small colorful peppers that have a strong herbal flavor, they are not spicy. However, they can be easily confused with a very spicy pepper like the habanero because they are similar in size and coloration. Be careful when selecting them or ask your grocer to make sure they are ají dulces. Learn more about the ají dulce here. Learn more about culantro and cubanelle peppers. Cubanelle peppers in Ponce's Plaza del Mercado market. Photo by Marta Bartolomei Edmonds. Traditional Sofrito 1 medium yellow onion, finely diced 1 green cubanelle pepper, seeded and finely diced 3 ají dulces, seeded and finely diced 2 garlic cloves, minced or mashed with a mortar and pestle 3 culantro leaves, chopped 1/4 cup cilantro, chopped 1/4 cup olive oil 1. Heat the olive oil in a heavy cast iron skillet over medium heat until the oil begins to ripple. Add the onions and stir to cook until they become glossy but still crisp in texture. Add the cubanelle peppers, ají dulces, garlic and cook for a few minutes longer until the ingredients begin to release their aroma and the onion becomes transparent and soft, add the culantro and half the chopped cilantro (see note). Note: Sofrito is the base to many dishes. This basic preparation will be followed by your main ingredients and finished off with cilantro. In some cases, you will also add annatto to the sofrito. I prefer to add the final half of the fresh cilantro toward the end of the cooking process to brighten the flavor of the dish.

Chocolate Caramel Tarts

Sun, 07 Feb 2010 13:12:14 -0500

Photo from Nordljus. Valentine's Day is just around the corner and if you are looking to treat your lover to a romantic candlelit dinner, then consider ending the evening with this sexy dessert. It's a chocolate caramel tart conceived by Claudia Fleming, renowned pastry chef and author of the cookbook "The Last Course". This exceptional tart starts off with the required Valentine's Day ingredients of chocolate and caramel. But the dessert itself is much more than just putting two good things together, this tart is about thoughtfully prepared elements using the best ingredients to bring about an experience of texture, intense taste sensations and visual appeal. A not-so-sweet chocolate crust is the container to a rich, buttery soft caramel which is then topped with a dark chocolate ganache glaze. The tart is garnished with fleur de sel salt that makes a bite of this dessert sing in your mouth. Just imagine this thick, deeply golden flow of caramel flowing from the dark chocolate ganache glaze as your fork sinks into the tart to take your first bite. This tart is unforgettable. Thinking about the chocolate caramel tart brings back memories of an evening Scott and I shared last year. For his birthday, I treated Scott to an overnight getaway at the Battery Park Ritz Carlton. Our room had a telescope to view the Statue of Liberty and other landmarks along the Hudson River, this appealed to Scott's voyeuristic tendencies. That night we indulged in room service and a bottle of the most excellent Roederer Estate's L'Ermitage cuvée, which we now call 'naughty champaign'. The pleasurable taste of that sparkling wine is like nothing we had ever enjoyed. Something about tasting something that good certainly makes you feel a little naughty. At the end of the meal, I surprised Scott with the chocolate caramel tart topped with a single lit candle and a sprinkling of salt. It was a delightful highlight to a memorable evening in honor of Scott. The chocolate caramel tart is definitely a special occasion dessert. Give yourself plenty of time to make it as you will need to make it in phases (pastry first, then caramel, then chocolate glaze). Don't skimp on the ingredients - make sure you use a good quality dark chocolate (Valrhona, Callebaut, Scharffen Berger are all wonderful chocolates). The end result will be well worth the effort and your lover might just thank you in more ways than one ;) Looking for other Valentine's Day treat ideas? Try this Chocolate-Dipped Florentine Shortbread recipe by Pierre Hermé. Chocolate Caramel Tarts Chocolate Tart Dough 1/2 cup unsalted butter 1/2 cup plus 1 tbsp confectioner's sugar 1 large egg yolk 3/4 tsp vanilla extract 1 1/4 cups all-purpose flour 1/4 cup unsweetened Dutch-processed cocoa powder Caramel Filling 2 cups sugar 1/4 cup light corn syrup 1/2 cup (1 stick) unsalted butter 1/2 cup heavy cream 2 tsp crème fraiche Chocolate Ganache Glaze 1/2 cup heavy cream 3 1/2 oz extra-bittersweet chocolate, chopped Pinch of fine sea salt, such as fleur de sel 1. To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioner's sugar until combined, about 1 minute. Sift in the flour and cocoa powder and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days. 2. Preheat the oven to 325 degrees F. On a lightly floured surface, roll the tart dough to an 18 x 12 - inch rectangle, 3/16 inch thick. Using a 2 1/2 inch round cutter, cut out 24 rounds of dough and press them into mini muffin tins or 2-inch tart pans, trimming away any excess dough; prick the dough all over with a fork. Chill the tart shells for 20 minutes. 3. Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.) 4. To prepare the filling, place 1/2 cup water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel, about 10 minutes. Carefully whisk in the butter, cream, and crème fraiche (the mixture will hiss and bubble up, so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.) Divide the caramel among the tart shells while still warm (or reheat the caramel in the microwave or over low heat until it is pourable) and let sit until the caramel is set, at least 45 minutes. 5. To make the ganache glaze, in a saucepan, bring the cream to a boil. Place the chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving. Variation For a large tart, line a 10-inch tart pan with the pastry dough, then prick, weight, and bake as directed, adding 5 to 10 minutes to the baking time. When the tart shell is cool, spoon in the warm caramel filling. Allow the caramel to set before pouring the warm ganache onto the tart.