| Hand-dipped tropical chocolates what’s not to love?
For two years prior to the move, they experimented with recipes in their California kitchen. "We tested our chocolates on friends," she said.Experimentation is still the nature of the business. Some of their experiments work and others don't."Like the saffron chocolates," Don Greer said with a grimace. "It tasted like spaghetti sauce."But then there are times when "a recipe that should have gone right, goes left," said Marlene Greer, meaning the recipe failed to do what it was made for and yet the result was a divine surprise."Like the mango bars," said Don Greer."I didn't even skin them," he said. "I was trying to make a mango chocolate and it turned into a chocolate covered bar."While neither Don or Marlene claim to be artists, the appearance and creative content of their chocolates take exception with candies like fire-rimmed volcanoes, six-layer bars called bricks and wildly inventive concoctions boasting of irreverent ingredients like tequila or Earl Gray tea."Artistry is innate," said Marlene Greer.
Chocolate extravaganza at Hestercombe
A CHOCOLATE Extravaganza is being held at Hestercombe Gardens for the third year running on Saturday, March 8, from 10am-5pm. A startling array of chocolate exhibitors, mostly South-West based, will take centre stage, showing off their top quality chocolate products. There will be tastings, demonstrations, free recipe cards and a special focus on chocolate in the Courtyard Café. Exclusive hand made chocolates of every conceivable variety will be available from traditional truffles, to fudge, chocolate bars and Florentines, as well as chocolate novelties from Kernow Chocolates, a wide range of chocolate cakes and biscuits including brownies, fudge cake, cookies and tarts. Go wild with Chocolate Fountains of Somerset and luxuriate in a rich, hot chocolate drink from Minehead based Nutcombe Chocolates' new ciocchino machine.
A giant sandwich that will score points with your crowd
If you have a few minutes and want to make dinner for the big game, here are two simple ideas. The first is a giant sandwich that can be sliced up for family or friends. I made this for one of those last-minute tailgate events. I had time for one-stop shopping and went to a deli where I bought a couple of pounds of cold cuts, a loaf of bread and a handful of Jubilee salad, a nice blend that includes pickles and olives. Once home, I sliced the bread like a bun; added mustard, prosciuttini (peppered ham), mortadella (bologna with cubes of pork fat and pistachio nuts), Genoa salami and provolone cheese; and topped with the salad mix. Then everyone cut the size slice desired. I bought the huge round loaf because that was all the bread that was left when I made it the first time, but a long, thin and delicious ciabatta bread is even better.
Chili fires up Metamora
Exotic ingredients helped two locals triumph in Metamora's first annual Chili Cook-off Saturday, Nov. 10. Chili fires up Metamora Debbie Blank Exotic ingredients helped two locals triumph in Metamora's first annual Chili Cook-off Saturday, Nov. 10. .
GINNA PARSONS: Egg noodles bring twist to casserole
This time of year, as we're wrapping up the soccer and cross-country seasons, I'm about to the end of my repertoire of quick and easy supper recipes. While my family likes my make-ahead chicken casserole, there are only so many week nights they'll eat it before they begin to rebel.
So I was pleased to find a new twist on a chicken casserole: This one is made with egg noodles instead of rice.
The original recipe called for only 1 cup of mixed vegetables, but I didn't think that was enough for a family of four, so I increased it to 2 cups with good results. And the next time I make it, I might substitute cream of chicken soup for the cream of mushroom.
The kids liked it because it didn't have anything scary in it, plus it was topped with cheese. I've found they'll eat just about anything if it's topped with cheese.
Rich flavors make Kingston Station a rewarding stop
It's topped with a fried egg, bacon, and more gruyere (somewhere in the kitchen there's a huge wheel quickly getting whittled down). The giant patty is on equally giant bread, and we have to discard the top half to eat it. When we cut into the egg, the yolk runs all over the burger. It might not be finger food anymore, but it's delicious. Wash it down with a PBR on draft, James Bond's Vesper martini, or wine from the short and basic list: a house red (George Duboeuf), Beaujolais, pinot noir, cabernet, and merlot; a chardonnay, pinot grigio, viognier, sauvignon blanc, and riesling. Each comes by the glass, half-carafe, carafe, and bottle. There's also a small reserve list. The waiters - though pleasantly dry in humor and extremely helpful (one chased us down the street one night to deliver forgotten leftovers) - could be more knowledgeable in the wine department.
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