Culinary Muse

Food from the Heart: Join the Muse for Chocolate Tasting

The fifth annual “FOOD FROM THE HEART” at the FERRY BUILDING MARKETPLACE  kicks off on Friday, February 8th, with a benefit for Slow Food from 5:00-8:00 p.m. The public is invited to stroll through the candlelit Grand Nave where the merchants and restaurateurs of the Marketplace will offer seasonal hors d’oeuvres ($2 - $4 per taste) and Slow Food volunteers will pour wine from several wine bars ($6 per glass). There will also be music by Golden Gate Hot Club and Classical Revolution, tango dancing, and a chocolate tasting led by Karletta Moniz of this website, Culinary Muse, and THE ART OF TASTING CHOCOLATE . Scharffen Berger has kindly donated chocolate.  Proceeds from wine bar and hors d’oeuvres purchases benefit Slow Food San Francisco. The entire Marketplace will be open until 8:00 p.m. for Valentine shopping. Inspired by the season of love, the Epicurean revelry and delights carry on through Saturday, as the Marketplace and the Ferry Plaza Farmers’ Market will be brimming with heartfelt foods and local chefs will offer cooking demonstrations on how to prepare seasonal, romantic meals.
Slow Food San Francisco seeks to promote the pleasures of farm to table gastronomic culture through taste education and community involvement. In addition to their efforts to protect the pleasures of the table, Slow Food raises funds to support a variety of organizations with similar goals. The proceeds of the FOOD FROM THE HEART event will be directed towards the Sanchez School Garden Program and will sponsor a Ferry Plaza Farmers Market food artisan, producer or farmer to Terra Madre, a world forum for those who are also engaged in the ideals of sustainable, local and human food production.

Good News for Culinary Muse!

The Culinary Muse (that would be me, Karletta Moniz) is pleased to announce that I have an article in this issue of COCOAROMA MAGAZINE .  Read this excerpt of my profile of confectioner, Anthony Ferguson of CACAO ANASA .  It was a joy to meet and interview Anthony.

For the Bride who Loves Chocolate

FOUR SEASONS HOTEL SAN FRANCISCO and Bridal Network are hosting the fifth annual San Francisco Wedding Fair. It takes place this Sunday, January 13, 2008 from 11:00 a.m. to 4:00 p.m. We attended last year because we just couldn’t miss out on the Chocolate Veranda. The press release says that there will be chocolate fountains, edible chocolate place cards and chocolate chandeliers. Frankly, we don’t remember the place cards or chandeliers from last year so we will be sure to report back to you on those fun new finds. What I do remember from last year were the many chocolate martinis I consumed. Cheers!

Valet Parking will be available at Four Seasons Hotel at a discounted rate of $20.00 for Wedding Fair guests. Tickets for the fare are $25.00 (a real bargain considering the wonderful contacts you will go home with) or $35.00 at the door. To purchase tickets, visit SF Wedding Fair and click on ‘Registration’ or call (510) 499-0881. See you there!

SKINNY SOUP

This recipe first appeared on Culinary Muse over two years ago.  It continues to receive hits every single day.  Amazing?  Not really.  It is the perfect soup.  Hearty, healthy, delicious. 

SKINNY SOUP

1 pound French lentils (green)
2 large leeks, white part only, chopped
2 large onions, chopped
2 T garlic, minced
3 T olive oil
2 tsp fresh thyme leaves (or 1 tsp dried)
1 tsp ground cumin
1 tsp ground coriander
2 cups celery, diced (more if you would like)
2 cups carrots, diced (more if you would like)
2 tsp salt
1 tsp black pepper (I prefer Tellicherry, freshly ground)
3 T tomato paste
1 T port, sherry or Madeira
3 quarts good quality chicken stock

Prepare lentils: Place lentils in a bowl. Cover with boiling water.
Set aside for 15 minutes. Drain.

Get out your largest soup pot that has a lid. Pour in the olive oil. Place over medium heat. Allow oil to heat through. Add leeks, onions, garlic, thyme, salt, pepper, cumin and coriander. Saute until vegetables are limp. Add celery, carrots and saute for five more minutes. Add chicken stock, tomato paste and lentils. Cover. Bring to a boil. Reduce heat and simmer for one hour, with lid slightly ajar. Stir occasionally. Soup is done when lentils are just soft. (Do not cook too long or they will get mushy).

Adjust seasonings. Add the port, sherry or Madeira. Serve.