Vosges: Chocolates to Ship For

Vosges Haut-Chocolat
vosgeschocolate.com

I fell in love with Vosges at O’Hare Airport years ago. It’s the most exciting chocolate I’ve ever come across.

They have no boundaries when it comes to flavors – wasabi, peppercorns, curry, hemp seeds, paprika, and yams are among the ingredients you’ll find in their inventive truffles and chocolate bars. If you’re thinking this isn’t for you, I’d like to try to change your mind by introducing you to the truffle that made me believe anything’s possible in the world of chocolate. His name is “Rooster.” 

Rooster
Taleggio cheese + organic walnuts + Tahitian vanilla bean + bittersweet dark chocolate

Yes, you read that right. CHEESE. It’s in their Italiana Nouvelle collection and it’s the BEST truffle in the box! Try it and you’ll never look back.

Their most popular bars are carried in stores like Whole Foods but to get their full selection you have to go to one of their boutiques (Chicago, New York, Vegas, LA) or like I just did, order online.

Here’s what arrived at my office to spice up my Wednesday… 

Smoked Banana Caramel Chocolate Bar

Mesquite smoked bananas + Alderwood smoked salt caramel + 72% cacao dark chocolate

This one is very smoky, it hits you right away and almost tastes like bacon, but the sweet banana caramel balances it out. Very bold, I love it.  

Crispy Carrot Chocolate Bar

Crunchy carrot confit + Valencia oranges + 45% cacao deep milk chocolate

The carrot in this is like toffee, tastes like a really interesting milk chocolate toffee bar. I’m not really a milk chocolate fan so it wasn’t my favorite but it’s one of those things you just have to try because who puts carrots in chocolate? Brilliant. 

Mash Bill Truffle Collection

Scotch (Lower Left & Right) 

coconut & cocoa nib caramel + Bruichladdich Port Charlotte scotch + 45% deep milk chocolate

Bourbon (Middle Left & Right)

toasted pecans + Four Rose's single barrel bourbon + 45% deep milk chocolate

Stout (Middle Top to Bottom)

Rogue's chocolate stout + 62% cacao dark chocolate

Whiskey (Top Left & Right)

Templeton rye whiskey + tart cherry + tobacco + 62% cacao dark chocolate

All of them are fantastic but the Whiskey was my hands-down favorite. I don’t know much about whiskey but I do know an aficionado, and Templeton Rye is on his shortlist. He also happens to be a smoker. I’m not sure how he feels about cherries but if there were some weird connection there this would be him in a truffle. This of course led me to wonder, what would a Tiffany truffle taste like? They create perfumes for celebrities all the time, why not design a truffle around a person? Humor me for a bit…

It would be based on things like the agriculture of your hometown, your personality (Are you spicy, sweet or both?), favorite activities (Athletes might have something to give them a physical boost, Mathletes might have something for brainpower!), your style (What would a hipster truffle look like?), possibly your job (Popcorn for people in the film industry? Apples for teachers?), and of course your likes and dislikes (Can you imagine hating your own truffle?). And the chocolatier would determine, based on all the info above, if you’re dark, milk, bittersweet, etc.

It would be ridiculously expensive and so highly impractical, but what if instead of having your own truffle made a company gave you a recipe? Would you pay for the directions to create the chocolate version of you? I would.

It will likely never happen, but a girl can dream. And in my dream, Tiffany truffles are wildly imaginative and they arrive at my front door in a purple box from Vosges. 

Sac Food Trucks: Drewski’s & OM Karmabile

Drewski’s Hot Rod Kitchen – Grilled Cheese, Tots, Fries
@drewskishotrod for locations

This seems to be the truck that everyone knows about, and loves. A friend has been raving about it so I drove a little out of the way to seek them out. When I arrived they had been open for about an hour and the line was still growing. Their deep fried mac-n-cheese balls with smoked bacon and black truffle were sold out. (My waistline thanks all those before me.) 

All of their ‘cheeses were tempting. My runner up was the “Prius.”

Prius

sliced and grilled Granny Smith apples, wild flower honey, smokehouse almonds, double crème brie cheese grilled on 9 grain sliced wheat

Next time Prius. This time, I had to go with the “Hemi.” I figured there must be a reason it’s first on the menu and the cover photo on their Facebook page. 

Hemi

slow roasted Carolina pulled pork, mac-n-cheese, grilled onions, cheddar cheese, grilled on sliced French (I ordered it on wheat.)

Wow. The pork was incredibly good, tender and sweet. I’ll admit I rolled my eyes a little at the mac-n-cheese addition, assumed I’d pick it out, but I loved it. My inner child jumped for joy.

This is comfort food at its best. Don’t let the line discourage you. 

OM Karmabile – Indian Fusion

@OMKarmabile for locations

This food truck has two goals: fill your belly with delicious Indian fusion cuisine and send you on your way with a little good Karma. I’m a fan of both. The food part is a no-brainer and I was very excited to try it because I rarely eat Indian food, mainly because I have yet to find a great Indian restaurant in Sacramento. (Suggestions please!) The bit about the Karma though, that’s a head scratcher at first. I learned the reason for the truck’s name when I went to drop a tip in the jar. After a thank you I was told they donate all of their tips to different children’s charities, currently St. Jude Children’s Research Hospital. I was thrilled with my lunch choice even before my order was up! 

I became happier when the food didn’t disappoint. They have burritos, tortas and rice bowls with chicken, lamb and vegetarian fillings but I went with the tacos…

Vegetarian Curry Taco

Corn tortilla with potatoes, peas and carrots in a mild curry sauce with tomato chutney

Spicy Curry Chicken Taco

Corn tortilla with chicken cooked in spicy curry sauce with potatoes, peas and carrots with tomato chutney

Masala Chicken Taco

Corn tortilla with Masala chicken, cucumber chutney and creamy mint garlic sauce

All three were simple, tasty, and a delightful leap from your standard lunch fare. The Masala chicken was my favorite of the three. The true standout of the meal though was this fascinating dessert…

Gulab a la mode

Indian style doughnut soaked in rose water syrup with coconut caramel sauce, vanilla ice cream, toasted coconut flakes and topped with nutmeg and cardamom

This sounded incredibly intriguing because I had no idea what an Indian style doughnut was and lately I have a fascination with any dish that includes rose water.

(I used to absolutely hate rose water. It tasted like perfume to me. I tried it in a couple amazing desserts though and now, I love it! It still tastes like perfume, but in a good way?)

I really didn’t imagine myself loving this once I saw it but it turned out to be one of the most interesting and surprising desserts I’ve had in a long time. The gulab had the consistency of a cake doughnut with the rose water syrup softening and sweetening just the outside. They were addicting on their own and the flavor pairs incredibly well with the coconut and cardamom, with the vanilla ice cream serving to mellow it all out.

It’s definitely sweet and should be shared but if you’re in the mood to treat yourself, I bet you’ll find it’s the best ice cream sundae you’ve ever had. 

Little Things Mean A Lot: Black Truffle Butter

Aux Delices Des Bois Black Truffle Butter
http://www.transatlanticfoods.com/

We've all been asked "what's the one food item you cannot live without?"

Hmmm... I'm always stumped on this one.

Even though I am a "foodie", my refrigerator doesn't have a lot in it. There's a lemon cucumber, some udon noodles from Trader Joe's and expired mongolian beef (note to self: throw that out before going to NYC Thursday...).





Oddly enough, this Black Truffle Butter was given to me as a house warming present from my ex-boyfriend's ex-girlfriend. I was a little concerned that it may have GHB, rat poison or some kind of butter demon in it. I'm happy to report I am not dead and have eaten it many times since.

I apply to my toast, scramble it in my eggs and melt it on top of my pasta. It can dress up any food item beautifully. So I think this is my "cannot live without" item.

Ginger Elizabeth Chocolates: Sacramento’s Finest

Ginger Elizabeth Chocolates


1801 L Street Suite 60

Sacramento, CA 95811


916.706.1738

gingerelizabeth.com 

This isn’t a new discovery. I basically just used this blog, along with their “Macaron Madness” event, as an excuse to go back. I see that happening quite often with this new hobby of mine… At some point I’ll have to start writing about vegan spots and low calorie desserts but for now, chocolate that’s so good it transcends guilt. 

First, the Truffles... 

These are truly the star. It’s an unspoken rule in my house that this little brown box should make an appearance every Valentine’s Day, birthday, anniversary, and sometimes “just because”… So, I’ve tried nearly every one. The new flavor I discovered this time that I absolutely fell for is their “Caramelized Milk and Coffee.” This one is dangerously delicious, especially for the espresso-obsessed like myself. A close second at the moment is the “Grapefruit & Fennel Pollen Caramel,” and if you’re a purist you must try the “Palet D’Or," bittersweet chocolate ganache enrobed in bittersweet chocolate.  These truffles are among the best, not just the best in Sacramento. 

On to the cakes…

Gianduja Cake 

72% Bittersweet Chocolate Mousse, Chocolate Biscuit with a Crunchy Hazelnut Bottom

This is one of two whole cakes you can order, or enjoy by the slice at the store. Yes, it tastes every bit as delicious as it sounds. Maybe a little more.

And finally, the Macarons…

A perfect Parisian macaron is truly a thing of beauty. They’re adorable, come in playful enticing flavors, and when done right, they’re a melt-in-your-mouth bit of whimsy and delight. And Ginger Elizabeth’s are amazing. I’ve yet to try a flavor that didn’t put a smile on my face. Here are some stand outs to get you salivating… 

Basil Lime Ganache **FAVORITE**

Lemongrass Mixed Berry Jam

Rose Geranium Caramel

Nutmeg Nectarine Preserves

Caramelized Milk & Coffee

Ginger Plum

Earl Grey Berry Jam 

Cookies & Cream

Spiced Muscovado Mango Jam

Salty Caramel 

Coconut Strawberry Jam

GEC takes their macarons a bit further too, making larger traditional cookie-sized versions with flavors like “Peanut Butter & Jelly” and pairs them with their homemade ice cream for stunning ice cream sandwiches with flavors like “Dolce de Leche Lime & Graham Cracker.” I haven't tried these yet because something like this always stares me down when I walk in, distracting me…

Dessert Macaron

Pistachio Mousseline layered with Ceylon Cinnamon Chocolate Cream 

and a Crunchy Pistachio Praline in a Chocolate Macaron 

There are no words. It’s one of those desserts that just stops you down at the first bite and shuts you up. Shockingly good. And that’s even more impressive knowing that no one would ever bite into it with low expectations, it’s beautiful!

If you’re not a Sacramentan – don’t fret! As soon as the weather cools down you can order chocolates online to ship. Start dropping hints now to all of your loved ones!

Battle in Seattle: Bakery Nouveau v.s. Nook

Growing up a total McDonald's kid, I still get random cravings for a bacon, egg and cheese biscuit. I try to make my own breakfasts as much as possible but I've been super lazy this week.  I decided to try some hot breakfast sandwiches and make them battle to the death.

Bakery Nouveau 
4737 California Ave SW
Seattle, WA 98116

Bakery Nouveau is a West Seattle bakery the serves bread, all kinds of desserts, sandwiches and even pizzas. Whenever you walk by there is a line out the door and plenty of tourists snapping Instagram photos (not just me!). The desserts and here pizza are amazing but I was there for the Junction croissant.  

The Junction croissant is stuffed with scrambled eggs, bacon, ham and melted cheese. It tastes amazing and I love that the scrambled eggs were moist and well seasoned, but it's a little complicated if you're on the go. The croissant ends flake everywhere and the inside goodies spill all over. It's not something I would eat on the way to work, but I had time to dine in I would for sure.
Another slight bummer I had with this place is the service. Their employee handed me the croissant while it was luke warm so I asked for it to be heated. She assured me it was hot and it so wasn't so I had her heat it up and I could she was a little irritated.

nook

4754 University Way NE
(between 47th St & 50th St) 

Seattle, WA 98105

This woman should totally look into print modeling, am I right? Yes, I asked permission to take this picture and she posed.

nook is a little vintage inspired biscuit bakery in the U district of Seattle. They are primarily known for their biscuits and gravy, but since I was on-the-go I got a biscuit sandwich with ham, brie and arugula pesto. The biscuit held it self together well, it didn't flake off. The brie melts perfectly with the thick cut ham, but the arugula pesto added a nutty flavor to it that made it stand out for me. The girl working the counter was also super patient asked I asked her a million questions about their other options. That gives them a boost.










AND THE WINNER IS.......

nook. It's yummy, doesn't flake and they have nice service. 

SIFT: Crave-Worthy Cupcakes

My sister discovered this lil’ cupcake joint when she made the decision to go this route for her wedding. Like any savvy bride she immediately booked free tastings at every spot within a 100-mile radius and, thousands of calories later, the clear choice was Sift.

Sift
siftcupcakes.com    

Locations in San Francisco, Cotati, Santa Rosa and Napa PLUS a traveling food truck

Online Store: http://store.siftcupcakes.com/shipping.html

A win on Food Network’s “Cupcake Wars” gained them some major bake-cred, and after tasting the winning flavors I can attest it’s very well deserved. 

In general, I’m not really a cupcake fan. The whole cupcake craze brought about a flood of shops that put out cute little creations in fun flavors that just did not taste great, and were tragically dry. Not the case with Sift! They have a creative, ever-changing menu and the cake is so moist and flavorful you won’t see a bunch of cake bottoms filling their trashcans (classic cupcake move!). 

The first time I tried them I “shared” five. And then I went home and ate a whole one. Don’t judge. :) Here are my favorites… 

Battle Royale 
almond cake w/blueberry tequila filling, acai berry cream cheese frosting

This is by far their most interesting flavor, and it's one of the three responsible for their "Cupcake Wars" win. To me, this is what cupcakes are all about - going wild with the flavors, and nailing the execution. People are more adventurous with their selections when they don't have to commit to a whole cake and this is the perfect choice to break you out of your comfort zone. Plus, tequila! 

Snickerdoodle 

vanilla cake w/cinnamon cream cheese frosting 

I was actually surprised I liked this as much as I did. It's pretty simple for my taste, as are snickerdoodle cookies for that matter. The flavor is just right on though. This is a crowd pleaser as well, several good reviews on this one. 

Berry Good Cheesecake

vanilla cake on top of a graham cracker crust, filled with raspberry jam, topped with cream cheese frosting  

I love cheesecake and this tastes freakishly close to the real thing. I love the graham cracker crust as well. Another crowd pleaser. 

Stud Muffin 

brown sugar beer cake, salted caramel frosting, topped with cayenne dusted bacon 

Of course I love this one. What's not to love?! All the flavors taste amazing together but the best surprise is the beer cake. I could eat that by itself all day long. How often can you say that about a cupcake?

If you don't live near the Bay Area they will ship their popular delights! It's pretty pricy (add $29/dozen) but they discount when you buy a dozen. It's a definite splurge but I'm a big fan of treating yourself, especially with baked goods! If you're worried about the freshness in shipping I personally just drove five dozen cupcakes two hours to bring them to work the next day and everyone flipped out over the day old 'cakes. Two days later, (surprisingly) same reaction! 

Pour me another. Pour House, Sacramento

Tiffany's review of the Pour House made me curious, and I'm a sucker for new places to drink beer, so we headed there on a lazy Sunday.  Walking into the bar, I was immediately drawn to their beer.  They have a decent amount of taps, but the kicker to this joint is the individual tables that allow you to pour your own draught (from their selected features), and pay by the ounce (32 cents, to be exact). This can be dangerous if you're on a date, but I do think it's absolutely ideal for groups of six who want to relax in a circular booth, and take in the atmosphere...and because I am a gin woman through and through, I would steer clear of the $2 Jameson shots you can dispense at each table as well, but to each his own.  Speaking of gin, they do carry Oxley, one of my personal favorites, so I give them a nod for their discerning taste.  

So I was having a beer day…And while I perused the IPA selection, and was tempted by the Sculpin on draught (I know Ballast Point beer lovers are screaming Yay!), I wanted to take my time with their list. I also noticed that they had a relatively vast selection of 22's on display including Knee Deep Brewing's Hoptologist and Simtra, which seems to be all the rage right now.

While we started at the bar, I realized that a view from the booth is the way to go when you're here, so we settled in.  It was a pretty hot day, and a hot day calls for a sour beer.  

For lovers of all beers Belgium, Duchesse de Bourgogne is the way to go at Pour House.  For just $8, you can get a 750ml, and it is an ideal example of a Flanders Red Ale.  For those of you that have never had a Flanders Red, it's not for everyone.  But for those of you that are adventurous, hunt one down.

It pours a dark ruby tinged brown.  But it's not like a dark beer at all.  Every time I drink it, it reminds me of the bite you get from balsamic, and the nuances you find in a young Italian Sangiovese...but as it warms up in the glass, it becomes tamed, and the hints of cherry and caramel become more apparent. Yum.

Pour house definitely delivers for beer. And yes, I will be back for the Oxley Gin the next time I am craving a Martini.

Pour House is located on 1910 Q St, Sacramento Ca, and is open Monday - Sunday 11:00-1:30

French Breakfast in the Bay: the girl and the fig, tartine bakery

I love breakfast.

If I’m not working on a Saturday or Sunday, I’m brunching. I’m a savory breakfast type of girl though – no thank you to pancakes and French toast, no matter how inventive. At the top of my list: quiche. In fact, I’ll take that a step further and officially declare it my death row meal: a perfect quiche lorraine.

A weekend in the Bay Area led me to discover two incredible versions, and more breakfast delights… 

the girl and the fig

country food with a French passion

110 West Spain Street

Sonoma, CA  95476

thegirlandthefig.com

This is one of my very favorite restaurants so it’s no surprise that I loved everything I was served. It really deserves a post all to itself about the many wonders they create but for now, consider this snapshot of a flawless breakfast your amuse-bouche…

Cheese Plate

Cow – St. Jorge (Santa Rosa)

Goat – Laura Chenel Chevre (Sonoma)

Sheep – Roquefort Gabriel Coulet (Roquefort-sur-Soulzon, France) *Favorite!*

Also in attendance: fig cake, fig jam, spiced nuts, local honey, apple

I paired this with their Fig Royale: French sparkling wine, house-made fig liqueur. It basically ruined mimosas for me, no matter how good the orange juice. I’m okay with that though.

Quiche Lorraine, summer salad and matchstick fries with tarragon aioli   

This to me feels like the closest I’ve come to tasting a quiche prepared the way it was intended. They don’t fuss with it. It’s just a perfect egg custard filling with a small amount of diced ham set inside a buttery, flaky crust with a golden brown, crisp top. Classic. 

I know I mentioned I’m not the sweets-for-breakfast type but for those of you who are, this looked pretty fantastic too! 

Stuffed brioche French Toast with sweetened Bellweather Farms fromage blanc, lemon & huckleberry compote

Tartine Bakery & Café

600 Guerrero Street

San Francisco, CA 94110

tartinebakery.com

I should start off by saying this is actually the third time I’ve been to Tartine, but it’s the first time I’ve actually gone inside. The first two times I’ve driven by to see hungry locals literally lined up down the block and just didn’t have time to wait. It’s perpetually packed. I couldn't even snap a picture without seeing people walk in or out. Luckily, I wandered in during a slight break in the crowd and found a little room at the counter to stand and enjoy the favorites that keep the crowds coming...

Quiche with crème fraiche, Niman smoked ham and heirloom tomatoes

This quiche is more like the kind you find most places, stuffed with seasonal produce. I chose the ham and heirloom tomato, though the squash version was tempting. It was fantastic. Perfect filling, perfect crust, and it’s pretty hard to find fault in adding heirloom tomatoes to any breakfast in my book. 

More impressive to me at the time though, probably because I love these and never find them in bakeries, were the Gougères! 

Gougère

These are made from choux pastry (pâte à choux), which is what they make profiteroles, éclairs and beignets from, but it’s mixed with gruyere cheese. It’s a rich, hollow, flaky cheese bun. Warmed up they’re pretty hard to beat by themselves or, my preference, with tomato soup!

Since this is the first place I’ve found them I wanted to give you a recipe link so you can make your own if they don't carry them at your favorite bakery:

Gougères by Epicurious

This isn't the recipe I've used before but it's the one I want to try next. I've made the traditional variety with just the gruyere, at Tartine they add black pepper, and in this recipe they add dry mustard and cayenne. Baker's choice!