merstar

These were fantastic cookies - I made them with some tweaks, ie, used instant espresso (half the amount), instead of instant coffee, plus added some salt, omitted the nuts, etc., and baked at 350 F (didn't like the results with the listed 325 F): CHOCOLATE CHUNK COFFEE COOKIES http://sweetmary.typepad.com/my_weblog/2008/12/chocolate-chunk-coffee-cookies.html

My new favorite Dutched cocoa powder is El Rey. It's superb - lots and lots of depth. Although, I really like Droste and Callebaut (not wild about Pernigotti, Penzey's, or Cacao Barry, Callebaut's French division), this one beats them all.

Toss them into pasta with roasted or sauteed garlic, fresh basil, and extra virgin oil. This is an outstanding recipe you might want to check out - I've made it many times: PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH http://www.epicurious.com/recipes/food/views/101816

I agree - El Rey is the only white chocolate I can even remotely take - all the others taste like sweetened wax to me.

You definitely need to adjust both the fat and sugar amounts. Do you have Alice Medrich's book "Bittersweet?" She has lots of good information on how to adjust recipes for different cacao percentages.

Chocolate Chunk Coffee Cookies Used espresso instead of coffee (half the amount), a little extra sugar, a little salt, omitted the nuts, dropped by rounded Tbsp, and baked at 350 F about 10 minutes. http://sweetmary.typepad.com/my_weblog/2008/12/chocolate-chunk-coffee-cookies.html

I wonder if it would taste better at room temperature as opposed to cold?

I'm so glad you liked it! Am looking forward to hearing how it tastes when chilled, and seeing the photos!

I agree - I don't like raisins in baked stuff! I'll eat them with nuts and certain couscous dishes, but that's about it!

That's the one that called to me the most. Let me know how it turns out!

Check these out: Torta Mele alla Panna:Apple Cream Cake http://www.recipezaar.com/Torta-Mele-alla-PannaApple-Cream-Cake-15730 Crowned Apple Cake http://www.recipezaar.com/Crowned-Apple-Cake-320881 Green Apple Pie http://www.recipezaar.com/Green-Apple-Pie-93921

NC - Pink Lady.

Apple Cider Chicken with reduced apple cider and a little cognac, sauteed garlic and shallots, and some sliced Pink Lady Apples. Served with rice.

Last night I made an Apple Cider Chicken with reduced apple cider and a little cognac, sauteed garlic and shallots, and some sliced Pink Lady Apples. Served with rice. Delicious.

Chocolate Sour Cream Bundt Cake from Cook's Illustrated for the upteenth time. No photo, so here's one from CI: http://images.cooksillustrated.com/document%5Carticle%5CJF04_ChocolateBundtCake_article.jpg

Yeah, isn't that sad? It was my favorite bread. I email them every year, begging them to sell it nationally again, but no dice. I tried to make something similar, and did the following recipe - It was delicious, but next time I'll cut the chocolate in bigger chunks, since they basically melted into the bread. Also, I think I'll add a touch more brown sugar (Of course, nothing can compare to the La Brea one): http://www.recipelink.com/cookbooks/2006/1588164403_1.html (By the way, Nancy Silverton has the La Brea recipe printed in the following book): http://www.amazon.com/Nancy-Silvertons-Breads-Brea-Bakery/dp/0679409076/ref=sr_1_1?ie=UTF8&s=books&qid=1261359265&sr=8-1. Scroll down the page for an adapted recipe for La Brea's bread: http://chowhound.chow.com/topics/346254

I'm assuming you can use eggs, since eggs are not considered dairy. Here are some ideas, all T&T - some with and some without eggs - all delicious: Deep Dish Apple Crisp (no eggs) Ina Garten's Jam Thumbprints rolled in coconut (no eggs in batter - just used as egg wash) Orange Butter Cake Cinnamon Cookies These next two are not T&T, but were given to me by a very reliable source: ROASTED PEARS AND GRAPES (by Lidia Bastianich) POACHED PEARS IN RED WINE SAUCE (from Bon Appetit - 1994) Will PM any of these recipes to you if you're interested. P.S. Another idea is Tarte Tatin.

Oh yes, please do let me know what you think. I really want to order it, but would like to hear your opinion first. (Their Apamate 73.5% is my favorite chocolate right now - I'm seriously addicted to it)!

Has anyone tried El Rey's cocoa powder? It's a new item at Chocosphere. Unfortunately, chocosphere doesn't allow direct links to the product - have to look for it on Search. Here's a brief description: "New! El Rey Cocoa Powder El Rey cocoa powder has a high fat content, 22-24%, and is Dutch processed. Packaged in a convenient reclosable metallized plastic bag. Net wt.: 1Kg/2.2lbs." http://www.chocosphere.com/cgi-bin/webstore/web_store.cgi#el_cocoa_powder

These are delicious - I like them best with some orange zest added to the batter (they'd be great dipped in chocolate): Hazelnut Crisps http://www.recipezaar.com/Hazelnut-Crisps-27840 Another idea (recipe from Alice Medrich) Italian Chocolate-Almond Torte http://www.seriouseats.com/recipes/2007/09/cook-the-book-italian-chocolatealmond-torte.html

Does it hold up texturally in baked goods and is there an after taste? "(It's a blend of Xylitol, dextrose, maltodextrin and a very small amount of sucralose for added sweetness.)" http://www.idealsweet.com/4/about-ideal/about-ideal.aspx

Cacao Barry is alkalized, so a Dutched cocoa, such as Droste would be a good substitute, as would Pernigotti, Valrhona, etc. Since Droste is widely available, that's probably your best bet. Pernigotti used to be sold at Williams-Sonoma, but unfortunately, they no longer carry it.

Cuisine At Home's "Curry Lentil Soup" is delicious. (it uses red lentils). Will PM it to you if you're interested (the recipe, that is, not the soup - don't think it would work).

Here are two that sound interesting: Curried Butternut Squash and Cauliflower Soup http://www.foodandwine.com/recipes/curried-butternut-squash-and-cauliflower-soup Creamy Broccoli Cauliflower Soup With Blue Cheese http://www.recipezaar.com/Creamy-Broccoli-Cauliflower-Soup-With-Blue-Cheese-156415 Yum! They do sound interesting. I ended up making another batch of the Curried Cauliflower, because it was so good and a little piglet I know ate most of it, leaving none to for lunches that week. Yeah, I know what you mean about that Cauliflower Soup - it's freakin' delicious. You're very welcome!

Here are two that sound interesting: Curried Butternut Squash and Cauliflower Soup http://www.foodandwine.com/recipes/curried-butternut-squash-and-cauliflower-soup Creamy Broccoli Cauliflower Soup With Blue Cheese http://www.recipezaar.com/Creamy-Broccoli-Cauliflower-Soup-With-Blue-Cheese-156415