Jackie On How To Make Christmas Crack
I don't have a photo of Jackie, who's this fab blog friend from England I finally met for real, but the above is a slice of German chocolate cake she watched Cathy and me attack from both sides of the table when she visited recently and we had lunch at Barney Greengrass, over Barney's. Actually, depending on which way you were facing, Cathy was the left-wing cake obliterator, and I was on the right, whaddya know!
Besides being a fan of Paris, like me, Jackie, like our mutual friend Nancy, is a major foodie and girl gourmet. On Gastroblog, she manages to make food and cooking very entertaining reading -- even for those, like me, whose main contact with it is ordering it made by somebody else in restaurants. Jackie didn't feel like lugging this Crate and Barrel chocolate and peppermint dealie back to London, so she just made it herself and blogged about it. Here's how she did it. (PS I would recommend the dark chocolate, myself!)
The photo of that cake is giving me some serious PQs.
Lena, fork in hand at December 25, 2004 6:18 PM
My oh my, I see Jackie hadn't allowed an oyster past her lips until Christmas Eve. Is she a kid or something?
Here's how to make mignonette sauce -- the very best complement to an oyster or raw moule:
50:50 Red wine vinegar / water
Add finely chopped shallots, coarse ground black pepper. Allow to sit for an hour or so. Yum.
Stu "El Inglés" Harris at December 27, 2004 4:03 PM