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How it’s made: Spiced Chocolate Bark (part 1)

Have you ever looked at something and wondered how it is made?

I do,  all the time.  Ridged rigatoni, a ball of twine, a violin– they’ve all captured my curiosity.

Chocolate bark is nowhere as complex as a violin, but it is still interesting to think about all of the steps required to get from this:

to this:

IMG_1662 Read the rest of this entry


Recipe: Mexican Molé Soup with Beef & Rice

I own over 30 cookbooks, yet I admit that I seldom crack them open — except for this one:   “What’s Cooking:  SOUPS” by Carole Clements.

"What's Cooking:  SOUPS" by Carole Clements

“What’s Cooking: SOUPS” by Carole Clements

It’s the variety of recipes that hooked me, along with some real standouts like the Molé Soup that follows below (note: Molé, not mole as in the furry animal — that’s in a different cookbook).

I generally do my own thing in the kitchen, but when you do that, you are limited by your own experience. In other words, even if you have a pretty wide repertoire of tastes and cuisines, it is unlikely that you will be able to whip up a Senegalese dish, while at the same time having a reference point for British-style dishes and Asian and Mediterranean AND North African.

The timing was perfect to receive this book as a gift: my friend Mike knew that I was preparing weekly soups for The Village Scoop here in Hillsdale, along with several private customers. I had wanted to go as many weeks as possible without repeating any soup, and it was starting to become a challenge.

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