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Think Chocolate! with Pastry Chef Eric Bertoia

Posted by Bea Davis on Jun 5, 2020 10:36:56 AM

Chef Bertoia uses Cacao Noel to riff on a classic

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Think Chocolate!
with Pastry Chef Eric Bertoia
Paris Gourmet - Cacao Noel

Date: Tuesday, June 9, 2020
Time: 5:30 - 6:30 PM EST

Chef Bertoia invites you to join him for an evening of pastry.
Hear about his illustrious career in pastry arts and learn how to make a delectable chocolate cake based on the famous Lu Pim's cookies.

French-born Chef Bertoia is a veteran of 2 and 3 Michelin-star restaurants including Auberge de Templiers (Boismorand), La Pyramide (Vienne), L’Oustau de Baumaniere (Baux de Provence), Le Taillevent (Paris) and Hotel Ritz Escoffier (Paris).

For 15 years, he was the corporate pastry chef at The Dinex Group where he opened and managed 15 restaurants and 2 Epiceries Boulud around the world. Today, Chef Bertoia is the Corporate Pastry Chef for specialty food importer, Paris Gourmet.

With his experience and versatility, Chef Eric bridges classic French patisserie and flourishing modern American pastry.

JOIN ZOOM MEETING HERE

Meeting ID: 864 6139 0711 / Password: 163542

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Screen Shot 2020-06-05 at 9.12.38 AMScreen Shot 2020-06-05 at 9.14.13 AM

 

Topics: Techniques, Cacao Noel, Events, education, trends, chocolate, les dames d'escoffier, eric bertoia

Meal Kits Is The New Mis En Place

Posted by Bea Davis on Jun 2, 2020 9:30:00 AM

mis en place take out

@renatapdx

As time passes our passion for cooking at home continues, but shopping for certain ingredients lacks hope due to inconsistency of sourcing products. So what does one do when they want to cook a delicious meal for their loved ones while in quarantine? The answer is... think locally!

Thanks to companies like Hello Fresh and Blue Apron who paved the way and became pioneers for home cooks to produce quality meals with the convenience of not only having it delivered to your front door, but have all the ingredients measured and ready to throw in the pan. Now, local restaurants are taking a page from that book and starting to supply their neighborhoods with meal kits in both savory meals and sweet treats ready to cook and consume.

mis en place

@bratobk

Listed below is Paris Gourmet's recommendations of where to get your local "mis en place". So start clicking and planning your meals for this week... bon appetit!

***Did we miss a neighborhood favorite spot of yours? Feel free to comment below where to go and what you suggest to order.***

APPS & MAIN COURSE MEAL KITS

Brooklyn Benchmark Brooklyn, NY

COTE NYC, NY

Sous Vide Kitchen NYC, NY

BREADS & DESSERT MEAL KITS

Plum and Honey Brooklyn, NY

L' imprimerie Brooklyn, NY

ARTICLES THAT FEATURE MORE MEAL KITS

Eater.com NYC Restaurant Family Style Meal Kit

Theinfatuation.com 54 Restaurants Selling Groceries and Meal Kits

Newsday.com Long Island Restaurants Meal Kits

Purewow.com NYC Meal Kits

Topics: New York City, Restaurant News, Oils, condiments, cheese, Seafood, chef, Cookies, chocolate, bread, Butter, Staten Island, cake, Brooklyn, Queens, Long Island, New Jersey

The Doubletree Chocolate Chip Cookie

Posted by Bea Davis on Apr 15, 2020 10:21:31 AM

Because right now you can't have too many stories about cookies.

"The Cookie", courtesy of Doubletree

Photo courtesy of Doubletree                                    

Anyone who's ever stayed in a Doubletree Hotel looks forward to "the cookie." Maybe you've just pulled off the road after 13 hours, or your flights have been delayed and delayed and delayed again. But when you walk into the lobby and smell those cookies fresh from the oven, you stress melts and all is right with the world (as least, that's what Doubletree is going for.) 

For over 30 years, the Doubletree Chocolate Chip Cookie has been shrouded in mystery. The recipe was kept secret, known only to a handful of bakeries around the world who produced the cookie for the chain.

But on April 9th, that all changed.

In a statement published on their website, Doubletree offered the official recipe for their cookies. Copycat recipes have been circulating for years, but this is the first time it's come from the source. Says Shawn McAteer, senior vice president and global head, DoubleTree by Hilton, "We know this is an anxious time for everyone. A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness."

So without further ado...

DoubleTree Signature Cookie Recipe

Makes 26 cookies

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

For a brief history of the Doubletree cookie, click here.

And for an excellent post about America's other favorite cookies (hint: they're from the Girl Scouts) click here.

Topics: Hotels, Cookies, chocolate

Chocolate and the Holidays

Posted by Bea Davis on Apr 8, 2020 10:15:00 AM

The more that things change, the more they stay the same

Tonight is the first night of Passover and Sunday is Easter, and this year the holidays will be celebrated far differently from years past. One thing that never changes is CHOCOLATE.

Chocolate and Easter

Screen Shot 2020-04-07 at 12.45.29 PMOf course, the chocolate has been a mainstay of secular Easter celebrations for over 150 years. Becasue the technology for pouring and moulding chocolate wasn't very advanced, the first chocolate eggs made in the early 1800's were solid dark chocolate and likely very grainy. But around 1828, Dutch chocolatier and chemist Coenraad Johannes van Houten patented a process for separating cocoa powder from cocoa mass:

"The modern era of chocolate making began in 1828 when Van Houten patented his method for removing most of the cocoa butter from processed cacao, leaving a powdered chocolate. Untreated cocoa mass, or “liquor,” the end result of grinding cacao beans, contains about 53% cocoa butter. Van Houten invented a hydraulic press which reduced the amount to about 27%, leaving a cake that could be pulverized into a fine powder, which we know as cocoa. To improve this powder’s ability to mix with liquid, Van Houten treated it with alkaline salts, which came to be known as “Dutching.”

With the cocoa butter separated from the mass, chocolate makers now had a new and intriguing substance. Adding it to chocolate creates a creamier and more malleable product, making it supple enough to be molded into bars and more elaborate filled confections."  - Cornell University Library

It was British chocolatier J.S. Fry & Sons that produced the first chocolate Easter Egg. Two years later, Cadbury created the modern chocolate Easter egg after developing a pure cocoa butter that could be moulded into smooth shapes. By 1893 the company held patents on 19 different egg patterns  and the rest, as they say, is history. 

Chocolate and Passover

A limited and thoroughly unscientific poll (ie - asking my friends on FB) says that chocolate plays far less of a roll in secular celebrations of Passover. It seems that it mostly shows up in the form of chocolate covered matzo. Here's a great recipe for Matzo Toffee with Almonds from our friends at Serious Eats

Matzo Toffee

There's also something that apparently brings back a flood of memories - something called Lollycones which are nothing more than melted chocolate on a stick. Several people said they "pretty much defined my childhood."

Whichever holiday you're celebrating, be safe, be healthy, and be thankful. And eat chocolate.

Mask Bunnies

 

Topics: easter, passover, chocolate

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