chocococo loco

January 19, 2006 at 4:45 am (masarap/taste good)

Because I have nothing to write today:

I {heart} this blog.

And I love chocolate and coconut!! Imagine, chocolate & macapuno (a young coconut). What a couple!!! Hershey’s came out with Mauna Loa Extra Creamy Milk with Toasted Coconut & Macadamia Nuggets and they are the best thing to come out of Hersheys, EVER!!

Sadness though, they have actually discontinued the sweet because it was a limited edition : (

I have been wanting to use the toasted coconut strips that I got some months ago at Trader Joe’s and until now, I haven’t the perfect recipe to try them in. Until now…
Gâteau Choco-Coco

(from chocolateandzucchini.com)

– 75 g (1 cup) unsweetened coconut flakes
– 200 g (1 cup) sugar
– 100 g (1 stick) butter, softened
– 125 g (1/2 cup) fromage blanc or plain yogurt
– 4 eggs
– 150 g (1 1/4 cup) flour
– 2 tsp baking powder
– 4 Tbsp unsweetened cocoa powder, diluted in 4 Tbsp hot water

Preheat the oven to 180°C (360°F). Line a 25-cm (10”) cake pan with parchment paper. I used a square 23-cm (9”) baking dish for easier sharing.

Line a cookie sheet with parchment paper, and sprinkle the coconut flakes over it. Put into the oven for eight minutes or until golden, stirring halfway through. Remove from the oven (leave the heat on) and set aside.

In a large mixing bowl or in a food processor, combine the sugar and butter. Mix until white and fluffy. Add in the fromage blanc and the eggs one by one, mixing well between each addition. Add in the cocoa powder mixture and mix again.

In a medium bowl, combine the flour with the baking powder (sieve the flour if you’re mixing by hand) and coconut flakes. Add the flour mixture into the batter, and mix until just combined. Try not to overmix.

Pour the batter into the cake pan, level the surface with a spoon, and bake for 30 to 40 minutes, or until the top of the cake springs back to the touch, and a knife inserted in the center comes out with just a few crumbs. Don’t bake it to death, otherwise it won’t be as moist inside. Let rest on the counter for a few minutes, then turn out on a rack to cool completely.

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japanese food takes a long time to prep no wonder why its $$$$!!

January 17, 2006 at 8:04 am (reflectionary)

my mom and i went shopping at mitsuwa yesterday. it’s wintertime so what i was happiest the most about seeing on the shelves were the boxes of meltykiss, ahem, meltyblend. this year, aside from the standard royal cacao, they have in stock royal almond!

inside the box reads, “gently melts in your mouth like a snowflake”, and i swear, these little individually wrapped chocolates are cubes of winter wonderland heaven. last year, my friend yasko brought me back a box of green tea meltyblend on her trip home to japan. i remembered that these chocolates were what nudged me along writing lit papers while i was in school. the best thing is, they’re individually wrapped in foil cellophane so you definitely have to work for it. currently, i am reading chocolate: a bittersweet saga of dark and light by mort rosenblaum and so far, meiji chocolates weren’t even mentioned. minus five for an almost 10 star read.

my mom and i tag teamed prepping dinner tonight so while she rolled up sushi with mango, snow crab and shrimp, i made some fried dough bits for a crunchy kani salad that she prepped earlier, broiled chicken teriyaki, made miso soup using dashi miso, seaweed and tofu and baked my first maccha green tea cheesecake (post distribution of portions to my family):

the pan i had orignally prepped (with a crust and all!) started to leak so i was forced to use a brownie pan. i should definitely invest in a kaiser pan very soon. the cake turned out pretty well, though i used some stale brittany galettes, they toasted up alright.

genmai-cha, cheesecake & blueberries (yay!)

my mom and i both agreed that it will be a VERY long time till the next time we set out to cook some japanese food for dinner again.

whew!

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random cake pic

January 14, 2006 at 4:57 pm (reflectionary)

everyone likes cake.

tres rosas circa 1987.

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99 ranch

January 7, 2006 at 2:53 am (reflectionary)

besides the honey balls, my favorite thing to get here is the produce. where else can you get a huge pack of portobello mushrooms for $2.71?

sweet pink pomelos are also in season!

my favorite books at the moment:

Tip #2 – ‘Baby chickens’ are just as tender and favorful as cornish game hens but have more meat.

///

Pick up a copy of the Jan 2006 Utne magazine:

Hot Cocoa
First wine, then coffee, now chocolate: America goes gourmet. But is there a dark side?
By Anjula Razdan

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pretty drinks

January 6, 2006 at 7:10 am (walking and eating)

coconut mocha @ hash house a go go

hot apple cider (angedible) & pomegranate lemonade (also angedible)

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article in gastronomica

January 6, 2006 at 6:32 am (mirepoix)

Browsing the magazine racks at Cody’s in Berkeley, I found this magazine. One of the articles in the issue that I was perusing through was about an art exhibit constructed by chocolate and sugar sculptures with the intent of being deconstructed with hammers placed strategically around the room by museum goers. Little did I know that there was a tribute to Doreen Fernandez nestled between its pages.

thank you, ethel!

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never too much of a good thing.

January 6, 2006 at 6:26 am (walking and eating)

Heaven @ the Bellagio buffet. The surrounding air of the creme brulee trays smelled like Black Friday at Wal-Mart. Someone seriously almost got hurt by a ramekin that rolled off the tray and onto the ground as hands furiously snatched the cups faster than the burnt sugar could have a chance to harden atop them. My friend Reggie mouthed to me ‘take two!’ as we waited while they were torched. It was beyond insane!

On our pilgrimage to the buffet, our server let us in on his top 3 desserts at the dessert station: 1) the creme brulee, 2) ‘a chocolate thing’ that was not being served that night, and 3) ‘chocolate mousse torte’ – a silky, light and creamy mousse atop a hazelnutty marzipan-ish, ferrer rocher-like crust.

Tip #1 – Brulee is best when ‘Sugar In the Raw’ is sprinkled on top of them!

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inaugural food poem

January 6, 2006 at 5:09 am (mirepoix)

My cousins told me about this bougie Filipino restaurant in NYC called Cendrilion. I didn’t have a chance to check it out the first time I went to NY and instead, had pizza at Rinaldi’s in DUMBO (Down Under the Manhattan Bridge Overpass) and noodles at a Korean liquor store/sushi/deli in Manhattan. What better way to start out a food blog than with a poem written by pare Luis Francia? (btw, check out Vestiges of War: The Philippine-American War and the Aftermath of an Imperial Dream 1899-1999)

———–

Invocation for Cendrillon

In the name of the mother, Amy
In the name of the father, Romy
In the name of the holy spirits in the kitchen

In the name of black rice
In the name of bagoong, patis, at
Sukang may sili
In the name of all beings, sentient or
Otherwise
Who have come and been nourished here
In the name of all creatures of the sea and earth
That have nourished us

In the name of Doreen
In the name of all of us

May the spare ribs and pancit palabok
May the ube and saging and Manila clams
May the kare-kare and adobo and buko juice
Keep singing to us
We who have our mouths open
In adoration
(And yes, some starvation)

May our meals be done in heaven
As they are at Cendrillon
(Lord, have Mercer on us—and Grand, too!)
May Amy and Romy keep leading us into temptation
And deliver us from the evils of white bread
Forever and ever–
Salamat po!

Luis H. Francia
Monday, December 12, 2005

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