Molded White Chocolates with Passionfruit Curd Filling

White Chocolates with Passionfruit Curd Filling

February 16, 2016

Artisan Chocolate Series, Part 3: Molded Chocolates

I’m not ready to let go of Valentine’s Day.

Really, it’s the combination of both the holiday and my birthday a few days earlier – I get spoiled with nearly a week of prolonged gifting and decadence, a chance to give back to the people I love and, of course, the perfect excuse to make a bundle of chocolates for gifting.

So whether you’re behind on your gifting, are just now getting around to seeing someone you love, or just aren’t prepared to cut off your chocolate supply cold-turkey, here’s another chance to impress yourself and others with newly acquired chocolate-making skills!

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Hand-Dipped Cinnamon Cayenne Almond Butter Truffles

Hand-Dipped Cinnamon Cayenne Almond Butter Truffles

February 11, 2016

Artisan Chocolate Series, Part 2: Hand-Dipped Truffles

Are you ready for a visceral, tactile, get-your-hands-dirty chocolate experience?

Because I think you are.

Once you have mastered the art of tempering chocolate, it’s time to up your artisan game – with hand-dipped chocolate truffles. Delicate, crisp, tempered chocolate shells filled with creamy ganache, fruit paste, nut butters and even liqueurs, truffles are so much easier to make than you would think. Get your hands in that chocolate and make a mess – a mess that turns out gorgeous and impressive and delicious to eat!

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Strawberry Peppercorn Dark Chocolate Bark

Strawberry Peppercorn Dark Chocolate Bark

February 9, 2016

Artisan Chocolate Series, Part 1: Tempering

Full disclosure: I am not a bean-to-bar* chocolate operation.

I just want to lay it bare from the start.

My packaging can’t be framed in an art gallery, and I must even admit I have terrible luck growing a full, luscious beard, or even a respectable moustache.

But guys.

That doesn’t mean I can’t make amazing artisan chocolates – and it shouldn’t stop you either.

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Seared Togarashi Tuna Steaks & Winter Citrus Salad

Seared Togarashi Tuna Steaks & Winter Citrus Salad

January 26, 2016

Guys. We have nearly made it through the wilderness of healthy-eating January. Take a moment to congratulate yourself for every hearty pile of kale, every serving of whole grains and every lean protein eaten over the past several weeks – they’ve been doing the Lord’s work, atoning for past indulgence with a cleansing wash of nutrients. I have to say, though, this year it has felt more like a gift than a penance.

With salads and grain bowls, oatmeal and juices, we have been reborn. Maybe I’m just getting old and persnickety, but after a year or two of tweaking my eating habits, I’m actually starting to like such adult concepts as more-vegetables-than-starch on a plate or fruit for dessert. I know, I KNOW.

Somebody take my temperature.

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Simple Roasted Salmon with Stir-Fried Bok Choy and Roasted Cabbage

Roasted Salmon with Stir-Fried Bok Choy

January 22, 2016

This recipe is one of my favorite fall-back dinners, for when I’m drawing a blank but want something reliably tasty and healthy without reinventing the wheel.

Usually my weekly menu plan looks something like this: one fancy-pants bloggable meal, one salad-plus-protein, one oops-I-forgot-I-needed-to-start-dinner-so-what-can-I-make-fast-’cause-I’m-getting-hangry, and a mix of leftover compilations to fill in the gaps (and in the interest of realness, usually one night of our favorite neighborhood Indian food buffet). We probably eat this dish at least once every couple of weeks, and I’d like to say it’s because of the heart-healthy Omega 3 fatty acids or wholesome ingredients, but its mostly because of the ease of prep and how quickly everything comes together.

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