Bouchon Bakery

I just had a chocolate bouchon. Literally not two minutes ago did I devour a chocolate bouchon from TK's Bouchon Bakery. My tastebuds were literally screaming orgasms when these dense chocolate goodies touched my tongue.

Droools.

Here's a recipe found in the LA times of Mr. Keller's famous chocolate corks. Now you can enjoy what I just did from the comforts of your home. You can purchase the molds at Sur La Table or Williams Sonoma.


photo from LA Times online

Thomas Keller's chocolate bouchons

Total time: 45 minutes, plus cooling time

Servings: Makes 12 bouchons

3/4 cup (3 1/2 ounces) flour

1 cup unsweetened cocoa powder

1 teaspoon kosher salt

3 large eggs

1 1/2 cups plus 3 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1 1/2 cups (3 sticks) butter, melted and just slightly warm

6 ounces semisweet chocolate, such as 55% Valrhona, chopped into pieces the size of chocolate chips

Butter and flour for the timbale molds

Powdered sugar

1. In a medium bowl, sift together the flour, cocoa powder and salt.

2. In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.

3. With the mixer on low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and continue to mix to combine. (The batter can be made up to this point and refrigerated, covered, for up to one day.)

4. Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.

5. Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about two-thirds full. Bake the bouchons until the tops are shiny and set (like a brownie), and a toothpick inserted in the center comes out moist but clean (there may be some melted chocolate from the chopped chocolate), 20 to 25 minutes.

6. Transfer the bouchons to a cooling rack. After a couple of minutes, invert the molds and let the bouchons cool in the molds. Remove the molds and serve, or store until needed (the bouchons are best eaten the day they are baked).

7. To serve, invert the bouchons and dust them with powdered sugar. Serve with ice cream, if desired.

Do your own thing

Get the fuck outta dodge.

(via Don't touch my moleskin)


xoxo

Thomas Keller and Williams Sonoma partner up again

Yes, the man does it again bringing you another bite from his empire.

I wanted to check out the new digs on the Williams Sonoma store and look for gift ideas for father's day - maybe a grill gift basket of sorts for my husband and a kitchen gadget for papa- and that's where I saw it snuggled on a corner display table partnered up with deep fryers, skillets and mesh grills- a ready made packet of Mr. Keller's famous buttermilk fried chicken mix sans chicken of course.

I couldn't believe it. You mean instead of rolling the dice on opentable.com and hoping to get a reservation to Ad Hoc on any of the two Monday's and making my way up to Yountville I could just buy a packet and make it myself from the comforts of my own home?
Talk about short cuts.

At about $15 a packet you would still need to buy your whole chicken, buttermilk and a few other staple fresh ingredients. The packet is pretty much just the dry ingredients seperated for both the brining and frying used in his famous comfort food dish. Each packet, if I remember correctly, prepares two whole birds.

If you were to do it yourself from scratch it's been noted to take almost 24 hours, depending on preferred brining time, before you could bite into that succulent hot piece of bird. Kudos to those who have that kind of patience to do so!

So if you're dying to see what all the hype is about and wonder if it's really true (yes, it is!) here's a shortcut way of finding out yourself. Personally, I'd still try my luck rolling the dice.

Recipe of Thomas Keller's famous buttermilk fried chicken (from Epicurious)

Teavana- Heaven of Tea

Teavana, part tea bar part tea emporium, is now open in the newly built promenade at the Arcadia Mall.

The first visit drew me in, nose first. The sweet brew had me asking, "What blend is that and how can I get my mitts on it?" Teavana was swamped with customers and with little to no help and some observation I found out what the brew was and pounced right on it. Not only was it delish but contained health benefits-tasting good and feeling good too!

Prices were unbelievable, depending on the type and blend of tea, and at $5.50 per 2 oz. for my blend I was one happy momma. Mind you 2 oz of loose leaf tea makes roughly 15 cups of tea which equates to a bit over 30 cents a cup! You know you love those odds and what better way then coming in to Teavana and finding the right brew for your tastebuds, you and your body. Be sure to sample the hot and cold brews of teas throughout the store. Again prices differ but I'm sure you can save money by buying by the bag.

They carry more than teas offering a rainbow of choices of tea cups, various pots, kettles, tea sets and tools. For the tie hard tea lovers Teavana also offers a tea of the month club. Teavana also gives back to the world community where their teas are grown donating a percent of their annual profits. Kudos!


Teavana
400 S. Baldwin Ave.
Arcadia, CA 91007
(626) 821-0849

Find your local Teavana here!

Mission Svelte

At a recent party I had to sneak off to feed my peanut. Here my husby managed to sneak a shot of me huddled by the corner.



getting there. Btw, there's a baby under there.