food, and other musings

Hello, lover.

Photo by Danielle Chong

If Mr. Food Musings ever leaves me, I've got my next lover all picked out.

He's a chocolate soufflé cupcake from Macarune. (I bet you thought cupcakes were all girls. Ha! Some of them are metrosexuals.)

I will let him cool his heels in the refrigerator to preserve his youthful good looks until I am ready for him. Then I will remove him from his box with deft and gentle fingers, settling his sweet flesh on the counter to warm up. (My own hot breath might also do the trick.) When the time is right, I'll s-l-o-w-l-y peel his wrapper away and gaze upon his dark chocolate skin. He's a little lumpy, but that isn't age or sloth -- it's chunks of luscious, rich Valrhona chocolate hiding just beneath the surface.

I prefer to attack with a fork rather than with hands or mouth, which may seem a bit unconventional; the advantage is that it prolongs the experience. The ratio of luscious buttercream -- coffee or coconut, I can't say; a lady doesn't kiss and tell! -- to soft, chocolatey cupcake is perfect, and though the buttercream's light texture teases the tongue, it's the perfect foil for the cake's rich flavor and dense crumb.

I blush to confess that I have had this cupcake at least a dozen times in the last few weeks; I am nearly insatiable.  I have savored every bite. This is one lover I never tire of.

On second thought, perhaps I'll make the chocolate soufflé cupcake my newest conquest anyway. Mr. FM can watch if he wants -- or join in the fun.

Hell, you can all join in the fun. He only costs $35 (per dozen). Oh...didn't I mention he charges for his services? All the good ones make you pay, one way or another.

San Francisco Chefs Magazine

All summer I have been busy meeting with some of the Bay Area's most celebrated chefs. I've had the opportunity to sit down and ask people like David Kinch (Manresa), Sean O'Brien (Myth), and Michael Tusk (Quince) how and why they do what they do. It's not because of my winning personality, charm, and wit that they agreed to chat, mind you; it's a chance to benefit St. Jude Children's Research Hospital via the second annual San Francisco Chefs magazine, which will come out again this fall.

For each chef who participates, the magazine includes a short article as well as photographs and a keepsake recipe. This year, topics range from what inspires these chefs in the kitchen, to how they like to spend their free time. Want to know what Sean O'Brien does with chicken manure, or what beach Joel Huff thinks has the best surf? Simply sign up for your own copy.

If you received last year's issue, you're already on the mailing list. But if you didn't, all you have to do is send your name and address to: info@sf-chefs.com. The deadline is October 1st. Please note that your mailing address will not be shared, sold, or used for any reason other than to send you a copy of San Francisco Chefs in the fall.

A Moving Feast

No one does funeral feasts quite like the South. Head over to KQED's Bay Area Bites to read all about fried chicken, fried chicken, and more fried chicken.

rose, lavender, & vanilla bean macaroons

by Macarune

My grandmother & her sister circa 1924

All's quiet on the western front

Blah. Blah blah blah blah blah. That's about all I have to say about food these days. I've had a cold most of the week, which means my taste buds have deserted me. I even sat through what I'm sure was a delicious three-course working lunch at a cute little French bistro without being able to taste a thing. (sniff sniff)

Dinners have been equally unexciting -- last night I made myself scrambled eggs after drinks with the work crew. Tonight, however, should provide some fodder for the ole blog in the form of dinner at Quince. I am already salivating over the thought of their ethereal pastas.

The last few weeks have been full of work, including several chef interviews. Joel Huff -- a cutie patootie. Sean O'Brien -- the nicest, most down to Earth chef in San Francisco.

I did luck upon the best cupcake ever ever ever just the other day (chocolate souffle cake with coffee icing from someone I bet you've never heard of!). As soon as I meet with the woman behind the magic, I'll tell you where to find one of your very own.

If I can manage to take some shots at the summer market Saturday, I'll post some eye candy. I know there hasn't been much of that lately.

Beach Blanket Picnics

Remember those sun- and fun-filled days at the shore when you were a kid? I've got the perfect sandwich recipe for your next beachy picnic over at KQED's Bay Area Bites.

thought for the day

"Thomas gave me a beautiful bright red tomato he grew -- nothing better than that. Vegetables you eat grown near you have nutrients you really need. Good!" -- Sara Crawford Towe Wood, my grandmother, in a letter to me dated August 5, 2007

Party Favors

Yesterday I popped into The Candy Store and chatted up the gregarious owner, Diane Campbell. I really didn't intend to walk out with a gigantic bag full of candy -- pinkie swear! -- but when I learned that she makes custom party favors, I was sunk. After all, last night I was hosting a small birthday party (with a little help from Nua) and all my best local girlfriends were in attendance, and I thought what would be cuter than miniature Chinese takeout boxes stuffed with hard to find candy?

Diane gave me tastes of everything to help me decide. In the end, I walked away with:
> chocolate olives (see photo) -- white or dark chocolate around a crunchy almond nougatine center
> gummi cherries -- chosen for their vivid reds and greens
> chocolate toffee caramels -- need I say more?
> black licorice chalk -- a sudden and unexpected new addiction, and this from a girl who despises black licorice. 6 out of 7 taste testers agree it rocks.
> butter caramels -- "We go together like shama lama lama lama..."
> ultimate malt balls -- a triple threat covering of white, dark, and milk chocolate
> river rocks -- gorgeous smooth "stones" in all colors and flavors, like chocolate-covered apricots, chocolate-covered almonds, and marzipan

Thanks to Diane for giving me my very own happy birthday party favor, a mixture of chalk and olives and a chocolate bar brimming with caramelized bacon!

sweet tooth

Check out the diabetic coma-inducing treats at The Candy Store...