For some, the idea of entertaining is positively frightening, especially during the Holiday season.  Once you have the guest list put together, you develop your menu, write up that grocery list, and before you know it that intimate gathering for ten is starting to rival the catering cost from your wedding.  But Thanksgiving doesn’t have to be that way, as a matter a fact Thanksgiving is probably the most frugal of all the major holidays.  Before you disagree, hear me out.  For one, practically every dish on a traditional Thanksgiving menu is seasonal, right down to the pumpkin and sweet potato pies.  And seasonal often means less expensive.  Number two Thanksgiving dishes often have a simple, homey quality to them. Even though we foodies have found ways to make those dishes more “Gourmet”, no fancy or hard to find ingredients are needed for this meal to make it delicious.

If those facts aren’t enough to convince you than allow me to take it a step further, I’m going to break down the traditional Thanksgiving Dinner, dish-by-dish in hopes that you will see just how frugal and fun your Thanksgiving can be.

Turkey - Other than the alcohol (if you’re having alcohol that is) the turkey is the most expensive part of the meal, but also the most substantial. So, my philosophy is: allow yourself to spend a little more.  Turkey is still relatively inexpensive compared to beef or choice cuts of chicken and pork - and at this time of year almost every local supermarket has a sale.  Fresh and free-range are more expensive than frozen, not to mention the Grand Daddy of them all, Heritage Turkeys, which is why for the centerpiece you want the best you can afford.  If you’re confused as to how big the Turkey should be, think one pound of turkey per person and up to two pounds if you want leftovers or if you have big eaters and kids.  So for a party of ten 15-20lb is perfect. I suggest:

Salt-and-Pepper Roast Turkey (Tacchino Arrosto con Sale e Pepe) (Sunset, November, 2000) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Stuffing – This is my favorite part of the meal (then again I haven’t met a carbohydrate I didn’t like). Traditional stuffing is beyond basic: bread, celery, chicken stock, herbs and seasoning - all stuff you should have on hand or can easily get very cheaply.  Stuffing is also a great base that allows you to add a myriad of different flavors such as sausage, chestnuts, or apples. One thing that I like to do in preparation for the big day is save a few bits and pieces of really great artisan breads that I’ve had over the past couple of months and keep them in the freezer.  I simply break them out when I’m ready to make the stuffing.  It’s so much better than the dried bread crumbs in those mixes out there. Day old bread from your local store is another great option. I suggest:

Sweet Potato Stuffing With Bacon And Thyme (Bon Appétit, November, 2009) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Sides – I can’t say it enough: use seasonal ingredients. They not only taste great but are less expensive than non-seasonal items.  Sweet Potatoes are a must on every table and a classic Thanksgiving side. Others include Brussels Sprouts with caramelized onions and bacon and winter items such as greens, collards, mustard, or turnips.  I’m getting hungry just thinking about all of the choices. All of these require very little preparation to make them shine on your dinner table. I suggest:

Sauté Of Winter Greens And Shiitake Mushrooms (Bon Appétit, November, 2009) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Cranberry Sauce – For many, you either love it or hate it.  Want to guess which side I’m on.  Skip the stuff in the can, buy yourself a bag of fresh or frozen cranberries and make your own.  The flavor is so super intense there is no comparison to the other stuff.  A little sugar, lemon or orange flavoring and you have a new classic. I suggest:

Baked Cranberry-Orange Sauce (Sunset, November, 2001) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Desserts – If you’re having guests other than family they may bring a dessert, but it’s so nice to have something homemade on hand.  If you haven’t perfected that perfect pie crust, now is the time to make it happen.  If you want something other than the traditional pumpkin or apple pies try a pear tart, individual pumpkin soufflés or how about sweet potato pot de crème.  Remember you can shake things up a bit, but to keep things affordable, keep it seasonal. I suggest:

Steamed Persimmon Pudding With Cinnamon Crème Anglaise (Bon Appétit, November, 2009) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Libations – You guys already know that I am a huge fan of the signature cocktail, Apple Cider martinis or break out your grandmother's punch bowl for a Pomegranate flavored Punch. But if its wine that you’re after, find one that will pair well with all of the courses, I usually go for a Pinot Noir for dinner and a something fun and bubbly like Prosecco for dessert. I suggest:

Mulled Apple Cider Cocktail (Alex’s Day Off, Episode: Lunch With Friends, Season: 1) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

:

Appetizers & Starters – Don’t go overboard, one or two starters will suffice or forgo the chips and dips all together and offer starter size servings of a cozy fall bisque or a salad of mild winter greens with pear and dried cranberries. I suggest:

Harvest Pumpkin Soup (Martha Stewart Living, October, 2007) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

I could go on and on because really the sky is the limit with Thanksgiving. It’s a perfect time to showcase all of those great fall flavors out there and the best part it doesn’t have to break the bank. Really, whether your guest list is 2 or 20 Thanksgiving can be frugal and so much fun. 

And let’s not forget to take a little time to really reflect on how fortunate so many of us are, the fact that we will be able to have a nice spread is cause for celebration alone and what I am thankful for.  Well, besides my husband, daughters, and my adopted family here at Project Foodie I am also thankful for all of you for taking a few minutes out of your day to see what Project Foodie is up to for the Thanksgiving Holiday.

Happy Thanksgiving everyone!

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I have always loved Bread; I was one of those kids who would happily walk around the house eating it by the slice, but it would be many years before I had a desire or the confidence to try and make any on my own.  In fact, I never attempted making bread until culinary school, and even under the guidance of my great instructors I had very little success. I had the tendency to over work the dough which would result in something that would scare even the hungriest bird away. 

A few years ago I started hearing about the no-knead method of baking bread, but it wasn’t until cookbooks started popping up featuring various forms of the technique that I gave it a try.  I tried a few different versions and was pleased, anything was better than my previous forays into bread making, but now we have a cookbook from “the” man who started it all, Jim Lahey of Sullivan Street Bakery in New York City.

After spending time in Italy studying art, Jim fell in love with European Artisan bread. After returning back to the United States he wanted to share his new found love of baking and Sullivan Street Bakery was born.  Before long Jim’s bread was appearing in some of the finest restaurants in New York City. Next, all it took was one article from a very well-known food writer and New York Times Columnist (Mark Bittman) to make Jim and his no-knead method a household name. 

My Bread is the book that fans of the no-knead method have been waiting for.  In the book he shares with us in detail how he went from Italy to Soho. He also talks about the science behind the no-knead method; the miracle of bread making he calls it. The basic no-knead bread recipe is laid before you followed with a host of recipes utilizing this now time tested method.  There is a whole section on the art of the sandwich as well as one on uses for stale bread (which is brilliant and very Frugal Foodie). 

As soon as I could carve out two days where I wouldn’t be far from home I jumped in and starting making bread. You know what? This process is the best one yet; great for the inexperienced and experienced cooks alike.  I’m nowhere near done going through all the recipes in this book, but the ones I’ve tried so far I can’t wait to make again.  Pane all’ Olive (Olive Bread, see recipe below) is perfect on its own or part of any meal.  The Stecca (see recipe below), which is made using a faster raising dough compared to the classic no-knead recipe, bakes quickly, and is the ideal sandwich bread.  Soft, flavorful, and chewy everything you should be looking for in a great sandwich bread. 

Once you see for yourself just how easy this method is, you will be baking bread week after week. And with such an easy fool-proof technique how could anyone ever go back to more traditional bread making methods?

Oh, before I forget, just a few things to note, the majority of the bread recipes require the use of a 4 1/2 to 5 1/2 quart dutch oven (Lodge or Le Creuset) for the bread to bake in.  In addition, there are other recipes that call for Romertopf Clay Bakers, pizza stone/peel, and the use of a juice extractor.  With the exception of the juice extractor most of these items are easy to find at any kitchenware store and relatively inexpensive.  The clay bakers are only needed for two of the recipes. Pizza stones are very inexpensive (I think I paid about 10 bucks for mine) and Jim offers substitution techniques if you do not have a juice extractor. My advice is to start out with the classic no-knead bread in the Dutch oven and once you've mastered that, consider adding additional items when your ready to try something new and don't let the use of new kitchen items deter you, this is a great method for making real artisan bread.     

Stecca - stick or small baguette

From My Bread by Jim Lahey. W.W. Norton, 2009.

The name of this bread - stecca, or "stick" in Italian - is one I simply made up to describe it, since it has a narrow shape. It's based on the faster-rising pizza bianca dough you'll find in the pizza section (see page 137) and is stretched into such a narrow rope that it bakes rapidly. It is also baked on a baking sheet rather than in a pot. In this case, even though I get a good, brittle crust, it's thinner than most of the other breads in this section. Because I wanted to use it for sandwiches (see Chapter Five), I was aiming for a lighter-colored, less-assertive loaf of bread to encase the filling ingredients without overpowering them. But the olive oil glaze and coarse salt make it very flavorful on its own.

Yield: 4 thin stick-shaped 18-inch loaves; 1/3 pound each
Equipment: A 13-by-18-inch rimmed baking sheet

1. In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.

2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).

3. Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

4. Half an hour before the end of the second rise, preheat the oven to 500 degrees F, with a rack in the center. Oil a 13-by-18-by-1-inch baking sheet.

5. Cut the dough into quarters. Gently stretch each piece evenly into a stick shape approximately the length of the pan. Place on the pan, leaving at least 1 inch between the loaves. Brush with olive oil and sprinkle with the remaining 1/2 teaspoon coarse salt.

6. Bake for 15 to 25 minutes, until the crust is golden brown. Cool on the pan for 5 minutes, then use a spatula to transfer the stecca to a rack to cool thoroughly.

Note: The stecca may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.

Variation: Stecca Pomodori, all'Olive, o al'Aglio (Stecca with Tomatoes, Olives, or Garlic)

Push 10 cherry tomato halves, cut side up, 10 large pitted olives, or 10 lightly crushed garlic cloves into each formed stecca, taking care to space the additions evenly down the length of the dough. Brush each stecca with enough olive oil to create a thin coat of oil on the surface. For the tomato stecca, top each tomato half with a very thin slice of garlic and a couple of fresh thyme leaves, and sprinkle with salt. Sprinkle the garlic stecca with salt and freshly ground black pepper. Do not salt the olive stecca-it's already salty from the olives.

Pane all'Olive - olive bread

From My Bread by Jim Lahey. W.W. Norton, 2009.

When I first opened Sullivan Street, with Roman baking in mind, this slightly pungent olive loaf immediately became my signature bread. As a result of the brine the olives release during baking, this recipe calls for no salt.

Yield: One 10-inch round loaf; 1½ pounds
Equipment: A 4½- to 5½-quart heavy pot

1. In a medium bowl, stir together the flour, olives, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.

2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

3. Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third, and place a covered 41/2 - to 51/2 -quart heavy pot in the center of the rack.

5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution-the pot will be very hot; see photos, page 55.) Cover the pot and bake for 30 minutes.

6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly.

Note: For this loaf, any pitted olive will yield something worth eating. (You don't want to go to the trouble of pitting them yourself, because it is tedious and the results will not be as neat.) But what I turn to most often are pitted kalamata olives soaked in a pure salt brine-nothing else, just salt. A commonly available kalamata that I'm very fond of is made by Divina and can be found at many supermarkets and gourmet stores. You might think that because they're black they will change the color of the bread, but they won't, unless you carelessly dump some of the brine into the dough. Green Sicilian colossals, sometimes called "giant" olives, packed in pure salt brine, are another good option; they're often available at Italian food stores.

About My Bread

The secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic-no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot. The process couldn't be more simple, or the results more inspiring. My Bread devotes chapters to Jim's variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches.

Available at Amazon.com

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When I first looked through Friday Night Bites I had to laugh.  The concept behind the book is that instead of ordering take-out and collapsing in front of the TV on a Friday evening, as some families do, get your kids in the kitchen, prepare a great meal, and make a cool craft project.  Why did I laugh you wonder? Well, because even though I do cook most Friday evenings I barely have the energy to do that let alone add in some arts and crafts! But, I decided to mark a day on the calendar and give it a try. 

My girls are still pretty young, so I decided to find a menu and project that they would most relate to and it ended up being "Teddy Bear Picnic", because after all who doesn't like a Teddy Bear.  The menu consists of bear themed foods: Honey-Kissed Pork Tenderloin (see recipe below) and Baby Bear Claw Pastries.  The craft project was Teddy Bear Bonnets (my girls love hats) which uses many items that can be found lying around the house, at least at my house, such as buttons, feathers, and ribbons.

Karen Berman does a great job of breaking down the tasks for you in a list format to follow so that the idea of dinner and a project don't seem overwhelming. And she provides Friday Night Time Savers or shortcuts, useful tips that keep things moving along steadily so you can still get the kids off to bed at a decent hour.  Although I don't think you could tackle a "Friday Night Bite" every week, these ideas are a great way to get families back to the dinner table enjoying each others company and having fun.

Teddy Bear Bonnets and Boaters

From Friday Night Bites by Karen Berman, Running Press 2009.

Every well-dressed teddy bear needs a bonnet or a snazzy boater hat. Make one or more for the bears in your house!

• Safety scissors
• 1 paper plate for each hat (Use large or small plates depending on the size of the bear)
• 1 (2-foot) length of ribbon for each hat
• More ribbon for decoration, including striped grosgrain if you are making boaters for boy bears
• Small decorative flowers, fruits, birds, butterflies, colorful feathers, and buttons or other small decorations for bonnets
• 1 (2- to 3-inch wide) strip of oak tag (thin, flexible poster board) that is about 2 inches shorter in length than the circumference of your paper plate, for boater hats
• Small buttons, feathers, birds, bugs, team logos, or other decorations, for boater hats
• 1(5- to 6-inch wide) roll of tulle
• Craft glue
• Transparent or masking tape
  

If your paper plate has a design imprinted on it and you want it to be part of the hat, turn the plate "inside out" so that the design shows when you put the plate on the bear's head.

With the scissors, cut a slit in the plate about 3/4 inch to 1 inch long; position it where the curved rim of the plate ends and the flat center begins, about an inch or so from the edge of the plate. Make another slit directly across from it, so that you can insert the 2-foot ribbon into the slits and tie the plate onto the bear's head.

To make a boater, take the strip of oak tag and make a ring to fit the circumference of the flat inside part of the plate. Trim excess cardboard and tape the strip together securely to make a ring. Tape the ring to the plate from the inside. Glue the grosgrain ribbon to the bottom of the ring, where it joins the plate. Finish the hat by gluing on feathers, buttons or other decorations. Let it dry.

To make a bonnet, cut a length of tulle and tie it into a bow, leaving 6 to 8 inches of tulle for each of the bow's "tails". Glue to the back of the bonnet. If you wish, cut a length of tulle to make a veil that will hang over the front of the bonnet and glue it on. Decorate the hat by gluing the flowers, fruit, birds, butterflies, feathers, and other decorations to it. Let it dry. Or use your imagination and decorate your bear's hat any way you wish.

Honey-Kissed Pork Tenderloin

From Friday Night Bites by Karen Berman, Running Press 2009.

What's a bear's favorite flavor? Honey, of course. In this dish, honey is mixed with soy sauce and honey mustard to add a luscious sweet-savory dimension to the oh-so-tender tenderloin. The mixture begins as the marinade and ends up in the sauce. Just never use a marinade in which raw meat has been soaked as a sauce on cooked food; be sure to heat it to boiling once you remove the meat from it, or you run the risk of introducing food-borne bacteria to your cooked food. When you're shopping, look for a pork tenderloin that is not pre-marinated. You're making your own from scratch!

Makes 4 to 5 servings

• 2 to 4 garlic cloves, finely chopped
• 1/3 cup honey
• 3 tablespoons soy sauce
• 3 tablespoons honey mustard
• 2 tablespoons vegetable oil
• 1 (1 to 1 1/2-pounds) pork tenderloin
• 3/4 cup beef stock
• 1/2 teaspoon arrowroot
• Salt to taste (optional)
• Feshly ground black pepper to taste (optional)
  

Preheat the oven to 475F.

Place the garlic into a shallow nonreactive glass, ceramic or plastic container big enough to hold the tenderloin. Add the honey, soy sauce, honey mustard, and oil and mix until thoroughly combined.

Trim the pork tenderloin: With a sharp knife, peel off any silvery skin (it's called silverskin) and trim any fat. Place the trimmed tenderloin into the marinade and turn a few times to coat. Cover and refrigerate overnight or a few hours‹or if time is short, while you prep the rest of the dinner.

When you are ready to cook, transfer the tenderloin to a roasting pan and roast for 10 minutes. Reserve the marinade, keeping it away from any raw food or utensils.

After 10 minutes, turn the tenderloin and carefully pour the marinade over it. Roast for 10 more minutes, or until an instant-read thermometer inserted into it reads 150 to 155F and the tenderloin is nicely browned on the outside and just slightly pink in the center.

Remove the tenderloin from the pan and place on a serving platter to rest. Deglaze the roasting pan by adding the beef stock and stirring to loosen any browned bits from the bottom. Pour the contents of the pan into a small saucepan, add the arrowroot, and cook over medium-high heat, stirring occasionally, for about 5 minutes, or until the sauce thickens and reduces in volume enough to coat a spoon lightly. Taste and season with salt and pepper if you like.

Cut the tenderloin into round medallions and pour some of the sauce over them. Pour the remaining sauce into a serving bowl or gravy boat and pass at the table.

About Friday Night Bites

It’s time for some family fun with creative crafts and out-of-this-world meals, and you might even learn something, too! Take the whole gang on a trip through the imagination with food and activities for all ages, any old Friday night.

Available at Amazon.com

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I think I can safely say that all of us here at Project Foodie love chocolate - milk, dark, white and everything in between.  A great piece of chocolate is like a great glass of wine, complex, soul-satisfying and just plain delicious.  This year I have had the great pleasure of hanging out with the folks at Scharffenberger chocolate for some neat events. 

Back in July I went to my first ever chocolate tasting sponsored by the well known chocolatier.  The event was in celebration of the release of the movie Julie & Julia.  There is a scene in the movie where the Julie Powell character, after a particularly grueling day at the office, walks by a Scharffenberger chocolate display and becomes inspired to make a chocolate crème pie that same evening.  The chocolate tasting, which was held at the French Culinary Institute in New York City, featured a cooking demonstration by Jacques Pepin, world renowned Chef and great friend of Julia Child. The actual tasting was led by founder and owner John Scharffenberger. The chocolate tasting was not unlike that of a wine tasting.  We were instructed to take a small piece of chocolate let it rest on our tongues, and as we tasted we were led in a discussion about the various flavor profiles we might experience.  There was talk about cacao percentages, levels of sugar, and the various countries where Scharffenberger acquires his cacao supply. During the demonstration we were also treated to a lunch featuring several savory dishes that featured chocolate as a key ingredient.  I left the event far more knowledgeable about chocolate than I ever thought I’d be and with an even finer appreciation for it.

Last month Scharffenberger hosted another event, this time at my alma mater the Institute of Culinary Education, to kick off their Chocolate Adventure Contest with the website Tutti Foodie (no relation to Project Foodie).  Between now and January 3, 2010 enter an original recipe featuring Scharffenberger artisan chocolate and one or more of 16 different “Adventure” ingredients for a chance to win $10,000.  Some of this year’s adventure ingredients are smoked, sea salt, sumac, and black-eyed peas just to name a few.  I wasn’t able to attend the event in September, but I was able to participate via webcast where we were able to interact with Top Chef Masters’ finalist and San Francisco pastry chef Elizabeth Falkner, who made some fantastic desserts featuring adventure ingredients. She's also one of the judges in this year’s contest.  So for those of you out there that love chocolate as much as we do, get in the game and show the folks at Scharffenberger that you’ve got what it takes.  We plan on interviewing this year’s winner here at Project Foodie.  In the meantime, and perhaps for a little inspiration, listed below are a few chocolate recipes made perfectly with Scharffenberger chocolate of course.

Chocolate Cream Pie (Gourmet, April, 1994) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Bittersweet Chocolate Truffles (Bon Appétit, December, 2006) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

Roasted Beef Tenderloin With Rosemary, Chocolate And Wine Sauce (Healthy Appetite With Ellie Krieger, Episode: Chocolate Surprises, Season: 4) My Rating: 1 2 3 4 5 View: finding recipe... More Actions: add comment cancel add comment | view comment (0) hide comment | show notes hide notes | show tags hide tags | share hide share Edit Tags Rename Tag to My Notes: - Private info just for you! Add Comment: Comments:

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