Usually I use Droste Dutch chocolate powder to make this, but Trader Joe chocolate powder or even Hershey's unsweetened cocoa powder will do in a pinch. In a medium sized bowl with sloping sides, put in about ten or twelve tablespoons of chocolate powder. It should not come more than a third of the way up the sides. Add a good big dollop of honey and two tablespoons of sugar. Mix gently until the chocolate powder takes up all the honey. Pour in about half a cup of heavy cream and stir (slowly, so as not to make the powder fluff up and escape the bowl) until the cream is all taken up. You can use milk, if you like but the result won't be nearly as good, and it won't mix as easily. Add a capful of vanilla and a small sprinkling of cinnamon, then the rest of the cup of cream. Stir until smooth. This is chocolate base. It should taste like unsweetened frosting. It will keep quite well in the fridge for up to a week.
To make hot chocolate, pour water fresh off the boil into a mug. Add a dollop of the chocolate base. A tablespoon or less will do for most people. Stir until blended. Taste for strength. Add more chocolate base if necessary. Then use a small whisk, twirled in the cup, to produce some tasty froth.
Slurp happily to your heart's content.
Wednesday, January 30, 2013
La Cabana - Very Good Tacos
La Cabana
4086 Crockett St
Henrico, VA 23228
I had two excellent very Mexican tacos at La Cabana: al Pastor, and Carnitas. Both were the best taco of its type I've had in Richmond, Virginia. From Staples Mill Road, turn right (going toward Richmond) or left (going toward Montpelier) at the light for Crockett Road. You'll find La Cabana on the right at the end of the shopping center. I'll stop here often. Two tacos are way, way better than McDonald's dollar menu. Tacos are a dollar each on Fridays. (I think.) They serve Jarritos Mexican sodas made with sugar -- my favorite soft drink. I like the Mandarina, but Tamarindo is also good. Crockett Road is just a bit before Anthony and George's Steak House going west on Staples Mill. They'll cater parties and you might could call ahead for a large order, but hey -- sit down and soak up the atmosphere.
Saturday, January 26, 2013
The Belmont Butchery
15 N. Belmont Avenue
Richmond, VA 23221
Richmond, VA 23221
(804) 422-8519
Really it is impossible to tell how clearly The Belmont Butchery sticks in the mind. I keep remembering the lamb bacon. I look forward to linguica so I can make a proper Caldo Verde. And a Wagyu brisket for Texas Barbecue. Time for the paleo diet? Thank you, Tanya Cauthen! From the bottom of my sausage-loving heart.
Thursday, December 20, 2012
EASY CALDO VERDE
Requires about 80 minutes.
Really, Caldo
Verde is just kale or collards or even
broccoli soup thickened with mashed potatoes. Linguiça is a main
flavoring, and you can get some very good linguiça at The Belmont Butchery in Richmond, Virginia.
However, ordinary country
sausage might be too sage-y. Couple slices of
smoked jowl? Few drops of smoked flavoring or smoked torula yeast? Or, really, you
can just use California olive oil and vegetables.
Caldo Verde is really
easy:
Brown up some linguiça or other sausage in
your soup pan while you slice several onions.
And mince two or three cloves of garlic.
(Alternatively, for a vegetarian version, just
start with onion and butter or olive oil, and skip sausage completely. But why skip the sausage if you live within driving distance of The Belmont Butchery?)
Chorizo or andouille, I think might have too much black pepper for some people to use them in Caldo Verde.
Chorizo or andouille, I think might have too much black pepper for some people to use them in Caldo Verde.
While the onion and sausage become nicely browned, peel a large baking
potato, cut in half lengthwise and crosswise.
Put in with onions and garlic. Add a diced carrot and
a diced stick of celery. if you have some.
Wash the kale
very thoroughly, especially if it is curly kale. Purple kale works
well. Cut off the ends of the stems, and then cut the stem ends into short bits.
When the onion and sausage have browned,
add good water to come up pretty full. But not too full for adding all that
shredded collards or kale. Put all the stems
in the pot.
Add broth, stock, or essence, if you have some. Chicken or beef or vegetable. Bring to boil and simmer until the potatoes are tender. You may add a handful of quinoa (washed and then toasted) or a handful of organic short grain brown rice for more strength, if you like. Add 1/4 of the shredded kale.
Pull the sausages out
and slice them into eating chunks, then return them to the pot. Or brown some tofu in olive oil and use that instead. Continue to simmer. Ten minutes before
serving, raise heat to a good but not furious boil.
Put in the rest of the
kale shreds. After the liquid boils (not long,
the kale should stay slightly crunchy) mash the potatoes right in the pan with a
smasher The soup will thicken up. Adjust the seasoning
(the salt, especially, because the potatoes will absorb salt.) Add a dash of vermouth or Port.
Turn off the heat and
let stand, covered, for about five minutes while the guests assemble at the table.
Put a spoon of the best
California Olive Ranch Olive Oil in each bowl. Ladle the soup in. A spoon of the real grated
sheep milk romano cheese from Italy will be an ideal
sprinkle-on.
Drink good red wine. Or good white wine. Or Port. Not vinho verde. And certainly not Mateus. -- Christian Gehman
Wednesday, December 19, 2012
El Parian - My True Favorite of All Great Tacos in Los Angeles
El Parian
1528 W Pico Blvd
Los Angeles, CA 90015
Neighborhood: Pico Union (213) 386-7361
El Parian was my favorite taco place when I lived in Los Angeles -- it's down near the Omni. El Parian's storefront window on Pico has intimidating heavy bars, and looks a bit like like a jail in a small town in Mexico. The front entrance, alongside the grill up front, is small and narrow, but El Parian expands to barn size in back. You'll probably drive right by it the first time -- signage is neither great nor noticeable, but just turn at the next corner and pull into the spacious parking lot in back, which goes all the way through the block. The parking lot will often be full of cars that are better set up than the one you're driving. Go in through the back door and sit down at an empty table. Wait for a waitress. Order a beer and some tacos. Get a full plate if you want and make your own. If you're really in a hurry, you can order up front and wait for takeout. but then the waitresses won't smile at you.
You'll feel safe inside, unless you don't like tacos -- or unless Latinos frighten you as much as they do my sister Marthat Gehman. The food's great at El Parian, and you get plenty of it. Carne asada tacos ... Carnitas tacos ... Lengua ... Cabeza ... Birria ... whatever you like. Get a plate or takeout. I used to drive down from the corner of Western and Santa Monica, which seemed like a hike ... but I was always happy I made the trip.
And you will be too.
On my first visit I got a bag of tacos to go -- carnitas and carne asada -- and they smelled so good I pulled over halfway home and ate them all. Then I went back the next day.
The waitresses who bring your beer and your food will smile very kindly if you stumble over a few words of Spanish.
There is dancing at night - sometimes - Fridays and Saturdays? - on the big dance floor, so lunch to late afternoon might be your best bet.
Most other customers will usually be Latino. Not many will be women.
The storefront on Pico has intimidating, heavy bars, looks a bit like like a a jail -- in a small town in Mexico. The entrance, alongside the grill, is very narrow, but El Parian expands to barn size in back; swing around and park in back like everyone else.
Quality and Service can be a bit uneven, but beer is cold and the restrooms are clean. AND THE FOOD IS ALWAYS GOOD.
Trust me, you'll like El Parian -- unless you don't like tacos, or unless people who speak Spanish frighten you as much as they frighten my best-loved half sister Martha Gehman.
1528 W Pico Blvd
Los Angeles, CA 90015
Neighborhood: Pico Union (213) 386-7361
El Parian was my favorite taco place when I lived in Los Angeles -- it's down near the Omni. El Parian's storefront window on Pico has intimidating heavy bars, and looks a bit like like a jail in a small town in Mexico. The front entrance, alongside the grill up front, is small and narrow, but El Parian expands to barn size in back. You'll probably drive right by it the first time -- signage is neither great nor noticeable, but just turn at the next corner and pull into the spacious parking lot in back, which goes all the way through the block. The parking lot will often be full of cars that are better set up than the one you're driving. Go in through the back door and sit down at an empty table. Wait for a waitress. Order a beer and some tacos. Get a full plate if you want and make your own. If you're really in a hurry, you can order up front and wait for takeout. but then the waitresses won't smile at you.
You'll feel safe inside, unless you don't like tacos -- or unless Latinos frighten you as much as they do my sister Marthat Gehman. The food's great at El Parian, and you get plenty of it. Carne asada tacos ... Carnitas tacos ... Lengua ... Cabeza ... Birria ... whatever you like. Get a plate or takeout. I used to drive down from the corner of Western and Santa Monica, which seemed like a hike ... but I was always happy I made the trip.
And you will be too.
On my first visit I got a bag of tacos to go -- carnitas and carne asada -- and they smelled so good I pulled over halfway home and ate them all. Then I went back the next day.
El Parian's motto is:
"Como hay solo uno Mexico,
hay solo uno El Parian."
hay solo uno El Parian."
("Just as there is only one Mexico,
there is only one El Parian.")
There may well be better tacos in Los Angeles -- but I never ate one. there is only one El Parian.")
The waitresses who bring your beer and your food will smile very kindly if you stumble over a few words of Spanish.
There is dancing at night - sometimes - Fridays and Saturdays? - on the big dance floor, so lunch to late afternoon might be your best bet.
Most other customers will usually be Latino. Not many will be women.
The storefront on Pico has intimidating, heavy bars, looks a bit like like a a jail -- in a small town in Mexico. The entrance, alongside the grill, is very narrow, but El Parian expands to barn size in back; swing around and park in back like everyone else.
Quality and Service can be a bit uneven, but beer is cold and the restrooms are clean. AND THE FOOD IS ALWAYS GOOD.
Trust me, you'll like El Parian -- unless you don't like tacos, or unless people who speak Spanish frighten you as much as they frighten my best-loved half sister Martha Gehman.
Monday, December 10, 2012
Green Beans Pizza, Panko Crust Bread
Okay, I didn't invent Green Beans Pizza. But .... on the other hand ....
Adding French Haricots Verts from Trader Joe -- or fresh green beans from your garden -- to any frozen pizza (these days LL and I are favoring Paul Newman's Thin Crust Plain Cheese) is a wonderful idea. And we never heard of it before. Start with a frozen pizza. Add green beans. I blanced my green beans. I considered tossing them with olive oil and garlic -- would have been good.
Then I added some fresh mozzarella cut thin here and there and baked until done. With a salad of romaine lettuce, rocket, radicchio, parsley, capers, and thick slices of avocado dressed with lemon juice and California Olive Ranch olive oil ... well, we were so happy we watched an episode of Scandal.
Now, as to this business of the panko crust ... for bread. I never read about this anywhere. Started one day when I ran out of corn meal, which is what I usually sprinkle on the baking sheet to keep bread from sticking. So I used pankl crumbs instead. Worked greaat. Much, much better than corn meal. the bottom crust not only didn't stick to the pan, it developed a wonderful crunch that lasted several days. The bottom crust was so good I tried rolling the entire loaf in panko ... equally good result -- very crunchy crust, with long lasting crispiness. Try it! -- Christian Gehman
Adding French Haricots Verts from Trader Joe -- or fresh green beans from your garden -- to any frozen pizza (these days LL and I are favoring Paul Newman's Thin Crust Plain Cheese) is a wonderful idea. And we never heard of it before. Start with a frozen pizza. Add green beans. I blanced my green beans. I considered tossing them with olive oil and garlic -- would have been good.
Then I added some fresh mozzarella cut thin here and there and baked until done. With a salad of romaine lettuce, rocket, radicchio, parsley, capers, and thick slices of avocado dressed with lemon juice and California Olive Ranch olive oil ... well, we were so happy we watched an episode of Scandal.
Now, as to this business of the panko crust ... for bread. I never read about this anywhere. Started one day when I ran out of corn meal, which is what I usually sprinkle on the baking sheet to keep bread from sticking. So I used pankl crumbs instead. Worked greaat. Much, much better than corn meal. the bottom crust not only didn't stick to the pan, it developed a wonderful crunch that lasted several days. The bottom crust was so good I tried rolling the entire loaf in panko ... equally good result -- very crunchy crust, with long lasting crispiness. Try it! -- Christian Gehman
FULL KEE -- REAL CHINESE
6400 Horsepen Rd
Richmond, VA23226
Congee - Full Kee is a great Chinese place with good dim sum and wonderful congee, barbecued duck and red cooked pork. It's not always tame, nor is it always spic and span or tidy -- but the dim sum cart is very, very entertaining, and if you like "real" Chinese food then this is the place for you. The chicken feet are also wonderful. If you don't like bao (pork buns), maybe there's something amiss with your approach to gastronomy? Diners wanting bland American style "Chinese" food like orange chicken or "chop suey" will do better at the Peking and in any case would do well to please leave the seats at Full Kee to those of us who like real Chinese food, especially on the weekends when seating is at a premium.
Used to be, one had to drive to DC to visit the restaurant with two doors to see a real Chinese menu -- or to taste real Chinese food. Not since Full Kee opened.
Although there is not much reason to call ahead, the telephone number is (804) 673-2233.
I HAD A GREAT BOWL OF CONGEE WITH ROAST PORK, to which I added some stir fried Chinese vegetables. LL seemed a bit uncomfortable with the Chinese family atmosphere, slovenly housekeeping, and food that was strange to her. The dim sum cart frightened her -- too much stuff that she found very strange.
Richmond, VA23226
Congee - Full Kee is a great Chinese place with good dim sum and wonderful congee, barbecued duck and red cooked pork. It's not always tame, nor is it always spic and span or tidy -- but the dim sum cart is very, very entertaining, and if you like "real" Chinese food then this is the place for you. The chicken feet are also wonderful. If you don't like bao (pork buns), maybe there's something amiss with your approach to gastronomy? Diners wanting bland American style "Chinese" food like orange chicken or "chop suey" will do better at the Peking and in any case would do well to please leave the seats at Full Kee to those of us who like real Chinese food, especially on the weekends when seating is at a premium.
Used to be, one had to drive to DC to visit the restaurant with two doors to see a real Chinese menu -- or to taste real Chinese food. Not since Full Kee opened.
Although there is not much reason to call ahead, the telephone number is (804) 673-2233.
I HAD A GREAT BOWL OF CONGEE WITH ROAST PORK, to which I added some stir fried Chinese vegetables. LL seemed a bit uncomfortable with the Chinese family atmosphere, slovenly housekeeping, and food that was strange to her. The dim sum cart frightened her -- too much stuff that she found very strange.
. I have no idea what the name means. -- Christian Gehman
Subscribe to:
Posts (Atom)