Category — Good Eats

Imagine the densest, chocolatiest ice cream you have ever eaten.  Then think what it would be like if it were hot and served liquid in a cup, maybe topped with some cold,  whipped sweet cream.  That’s what you get when you order chocolat chaud in Paris or cioccolato caldo in Milan. A cup of molten heaven, it  almost makes a winter day bearable.

It’s not easy to find that kind of hot chocolate here in New York, so Charles and I were delighted to find that a Burdick Cafe and Chocolate Shop (www.burdickchocolate.com) had opened a few blocks away.  Charles remembers meeting the owner, Larry Burdick years ago when he would come to the shop where Charles worked to buy the finest liqueurs to flavor his hand made chocolates.  His signature chocolates were shaped like sweet little mice with pretty silk tails.   Sure enough, you can still buy them at the shop, as well as bars and bite size filled chocolates.  But we were there for a cup of hot chocolate.  I ordered the dark chocolate, and what a treat it was!   Did it transport me to Angelina’s in Paris?  Not quite, but it was delicious all the same — dark and dense with a slightly bitter edge.  Hot chocolate for grown-ups.

The cafe has a few small tables where you can sit and relax.  I can’t imagine why, but there are alternatives beverages like coffee and hot milk as well as cold drinks. And that’s not all.   The pastries looked amazing, but after sipping the molten chocolate, I decided to save them for another time.  All I can say is, it’s a good thing they don’t have croissants or I would have a hard time staying away from the place.

Kerrygold Butter

My love for Kerrygold Butter started a couple of months ago when I tried it at an Irish food tasting. It was so good and so much more flavorful than other butters I had tried.  (The Kerrygold cheeses were excellent, too, but that’s another story.)  I adore good butter, so I rushed out to buy some.  It was surprisingly easy to find. At first I used it in the typical ways — spread on bread, melted on a hot potato, and for frying eggs. The turning point came when I tossed it with some homemade fettuccine and freshly grated Parmigiano-Reggiano. It was exquisite!  I was addicted.

Kerrygold is just butterier than other butters. It is richer, smoother, and creamier, and the texture is like  yellow satin. Even straight from the fridge, it feels soft. Now I have even started baking with it.  Kerrygold has a lower moisture content and more fat, so tart shells, cookies and cakes turn out extra-tender. But it is the flavor that gets me everytime. I think I could eat it straight out of the package like ice cream. In fact, I often find myself licking the butter knife clean.

What’s next? I plan to make risotto with it this weekend. Can you imagine how delicious the rice will be finished with a big, golden dollop of Kerrygold?  Then maybe my Parmesan Wafers, or on bread with some good anchovies, biscuits…

Cuban Roast Pork with Pork Candy

Versailles Restaurant in Miami, that is.  We spent last week with friends in South Beach, just relaxing on the beach, people watching, and eating very well.  Versailles is located in Miami’s Cuban neighborhood, known as Calle Ocho.  Just like it’s palatial namesake, the restaurant is enormous and the elaborately decorated interior is painted gold and white and covered with mirrors.  The similarities end there however.  The restaurant is packed daily with with big groups of locals and tourists who come for the great food and lively atmosphere.

Ajiaco

I began with a bowl of Cuban style Ajiaco Soup, the day’s special.  It was nothing like the Colombian version of this soup that I have eaten before, made with chicken and potatoes.  Cuban Ajiaco was thick with pureed tropical vegetables including sweet yam, manioc and cassava, plus corn, potatoes, plantains, dried beef and chunks of pork.  It was slightly sweet and completely delicious.

My friends had the Caldo Gallego, white bean soup made with a rich porky broth, perfectly cooked white beans and chunks of pork.  Two great soups, hearty and satisfying.  I couldn’t decide which I liked better.

Caldo Gallego

For the main course, I had to have the roast pork.  An enormous plate of tender pork arrived, topped with thin rings of pickled white onions.  The pork melted in my mouth, and the onions were a crisp counterpoint to the rich meat.  This was accompanied by a slab of what I call pork candy — crackling crisp pork skin.  A mountain of black beans and rice, known as moros, and fried sweet plantains were part of the deal.  Just the thought of it makes my mouth water.  I loved it and only wish I could have eaten more.  As it was, I was sad to leave without trying the flan and homemade ice creams made from tropical fruits.  Believe me, it wasn’t easy.  I’ve got to go back again soon.

Just found Temple oranges, one of my favorites, at the market this morning.
I love their sweet pineapple-orange flavor and look for them every year. They peel easily and are full of juice. Their season is short, so eat them while you can.
Now if can only find some Sicilian blood oranges as good as the ones I ate in Sicily!