Avocado and Grapefruit Salad

January 12, 2016 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Blueprint Lunch”

The Set-up: Ina is making lunch for the team working on her barn construction project.

The Menu: Avocado and Grapefruit Salad, California Iced Tea, Easy Lobster Paella, Shortbread Hammer Place cards

0:33 – I’ve decided to keep track of how many construction puns Ina uses, so far Blueprint Joke Count: 2.

1:12 – First up Shortbread Hammer Place cards. The name says it all – the cookies will be shaped like the tool and Ina will write each person’s name on a cookie.

2:28 – Ina says she loves to make shortbread dough all different ways. I need to work on establishing my go-to basic cookie dough; perhaps this is the one?

3:46 – Miguel is doing the table setting for the lunch party, so you know this is serious business. So far he’s made a table out of sawhorses, covered in painter’s drop cloth, and has copied the plans for the barn onto placemats. #crafty

4:05 – Ina’s back inside to make California Iced Tea, a combination of black tea and lemonade. I’ve only ever heard this called an Arnold Palmer, but maybe it’s tough to get that name cleared for TV.

5:20 – Note to self: add superfine sugar to the pantry of sugar options.

6:38 – California Iced Tea is in the fridge to chill before the lunch party and now it’s onto cutting out the place card cookies.

9:14 – Ina has chilled the shortbread dough for 30 minutes to allow it to relax and let the butter firm-up a little. I’ve also heard that it gives the flour time to absorb more of the moisture in the rest of the ingredients. No idea if that’s true.

10:27 – The cookies will bake on parchment paper and can I just say that parchment paper has been a total game-changer for me? I pretty much never put a baking sheet in the oven any more unless it has a parchment liner.

11:36 – Quick glance outside to see that Miguel is engaged in some sort of craft project before Ina gets started on the Easy Lobster Paella.

12:19 – The trick to making this paella easy is two-fold: 1. Do most of the cooking in the oven. 2. Use proteins that are already cooked, ie. lobster, kielbasa, so you don’t have to worry about varied cooking times/methods.

13:44 – Other advantages of this dish: you can sub other ingredients that are less expensive than lobster – personally I’d go for shrimp anyway – it doesn’t have to be served as soon as it’s done cooking, and it can be made in large quantities for a crowd.

14:53 – The rice (basmati if you’re wondering) and chicken stock are in the pot, now all into the oven lid on for 15 minutes.

18:32 – Quick stir, then lid off in the oven for an additional 15 minutes to allow some of the stock to evaporate. I am so curious to see how this turns out….

19:26 – Over to the Shortbread Hammer Place cards so that Ina can make icing to pipe the names on to the cookies.

20:45 – Piping now seems slightly less intimidating after my adventure with Woodland Gingerbread Cookies.

21:10 – Back outside to deliver the placecards and discover that Miguel’s craft project was a mobile of fabric swatches to hang from the pergola.

22:37 – To balance out the rich flavors in the paella Ina is pairing it with an Avocado and Grapefruit Salad.

23:21 – I’m with Ina, 90% of the avocados in supermarkets are too green to eat, which requires a little advanced planning to buy them, let them ripen, and then use them. 2-3 days is about right and then they start to go bad. #shortwindowofopportunity

24:48 – Salad is complete, and once again I have to hand it to Ina for transforming a super simple dish into something elegant.

27:00 – Love you Ina, but you just changed your pronunciation from British “pie-ella” to the Spanish “pi-ehya” and I can’t let that go un-remarked upon.

28:34 – Final touches to the paella: Pernod, diced cooked lobster and kielbasa, along with frozen peas all brought up to temperature. Yum.

29:55 – Lunch is served and Ina grills the team on how long until her barn will be finished. The answer: a lot sooner if we stop having these leisurely lunches. Umm, wrong answer if you want any more of Ina’s cooking!

Final Thoughts:
I am horrendous at cooking rice – it always turns out mushy. New Year’s Resolution 2016?

If someone could invent a device to accurately predict when an avocado will be ready to eat they’d have my sincere appreciation and I would absolutely buy one.

How does Ina manage to make a themed party seem so elegant and chic?

Lessons Learned:
I decided to make the Avocado and Grapefruit Salad, not because it’s particularly difficult, but because I reeeeally needed something summery and light to break up the monotony of winter, even the snow-free one we’re ‘enjoying’ here in New York. Here's what I learned through repetition:

Avocado Selection – I buy Haas avocados, which are a bit smaller than the brighter green Florida avocados and in my area are almost always sold under ripe in the store. I look for two signs when buying and make a call based on when I want to eat the avocado. 1. The color of the skin changes from dark green to a deeper greenish brown as the fruit ripens. I look for an evenly browned, but not blackened or shriveled skin. 2. The texture of an unripe avocado will be very hard and unyielding. I press very gently near the stem end and if it gives way a bit then I know it’s ripe and will be ready to eat within a day or two.

Citrus Segmenting/Supremeing – This is an excellent recipe to practice your supreming technique, a skill that will serve you well whenever citrus is involved. I recommend a 3-4” utility or paring knife, something easy to maneuver that you have firm control over.

Step 1: Cut a narrow slice off the top (stem end) and bottom of the grapefruit to reveal the interior of the fruit and create two flat sides.

Step 2: Place one flat side on the cutting board and slice vertically down the sides following the curve of the fruit to removing the grapefruit zest and pith in long strips. Do your best to leave as much of the flesh as possible.

Step 3: Trim off any remaining bits of pith from the grapefruit so that you can clearly see where the membranes divide the fruit into segments.

Step 4: Hold the grapefruit in one hand over a bowl and carefully cut vertically along both sides of each segment using the membranes as your guidelines until you reach the center of the grapefruit. The segments once released from the membranes will fall into the bowl.

Want a live demo? Here’s a video via Real Simple.

Small Kitchen Friendly?
Absolutely. A medium cutting board, utility knife, liquid measuring cup, measuring spoons and a medium bowl or serving platter are all you need. C’est tout.

The Verdict:
This Avocado and Grapefruit Salad is incredible, mainly because these two ingredients are a match made in heaven. Creamy, rich, dense avocado was meant to hang out with bright, acidic, tender grapefruit. I went with pink grapefruit for it's slightly sweeter flavor and preppy color, but white grapefruit would work just as well. Yes, you could just eat these ingredients side by side, but the simple vinaigrette makes this feel more intentional and less like an afterthought. I served this salad along with Ina’s Panko Crusted Salmon (more on that next week) over baby kale leaves and it’s an excellent combination that makes healthy taste delicious and those eat-better-in-2016 resolutions feel attainable.

Lemon Mascarpone Gnocchi with Thyme Butter Sauce

January 07, 2016 by Laura Messersmith in Cooking with the Contessa

Lemon Mascarpone Gnocchi | Image: Laura Messersmith — **Lemon Mascarpone Gnocchi** | Image: *Laura Messersmith*

Episode: “Barefoot and Friends – Cooking with Giada DeLaurentiis”

The Set-up: Ina and Giada have been talking about a cooking date for ages and today’s the day!

The Menu: Lobster Potato Salad, Lemon Mascarpone Gnocchi, Chocolate Cassis Cake

0:47 – It’s a two-for-one deal - Giada is coming to cook with Ina today! Before she arrives, Ina is making lunch for them: Lobster Potato Salad.

1:20 – Pro Tip #1: To get perfectly cooked potatoes, after straining the boiled potatoes cover the colander with a kitchen towel to trap the steam.

2:32 – The inclusion of lobster in the potato salad is a nod to the last time Giada visited and they went to Montauk for lobster rolls. A new tradition in the making?

3:18 – Pro Tip #2: Buy pre-cooked lobster from the fish counter and avoid the messy (and traumatic?) process of boiling your own. Word.

5:14 – Giada, managing the most Italian errand ever, stops by Cavaniola’s Cheese Shop in a Fiat to pick up mascarpone, parmigiano and pecorino for gnocchi.

6:29 – As they’re sitting down to lunch it’s revealed that Ina makes lobster-something almost every time they get together, which G (may I call you G?) interprets as “I’m so happy to see you” special occasion food. Lucky girl, it could be worse!

7:55 – It’s decided that first they will make dessert and then move on to the gnocchi, which seems like an easy sell for both.

9:23 – They’re in the pantry gathering ingredients for the Chocolate Cassis Cake, which is right up Giada’s alley.

10:36 – Crème de Cassis for those not in the know (me) is black currant liqueur, which Ina says brings out the flavor in the raspberries that she’s serving with the cake.

11:21 – Ina asks Giada whether she considers herself a “cook” or a “baker" and learns that when G started she was more of a baker, due to her love of dessert, but now she’s both. Huh, never knew…

12:44 – Ina’s next question is whether Giada lines her cake pans with parchment paper. The answer: she knows she should, but she’s lazy. Love it.

13:05 – While the cake is in the oven, Ina and Giada take a tour of the gardens. G by her own description is the “world’s worst gardener” but does recognize the fresh thyme growing in the kitchen garden and gets permission to snip some stems for their gnocchi.

14:42 – Back in the kitchen to melt chocolate for the ganache that will cover the cake with Giada acting as sous chef taking direction from chef Ina.

15:39 – The parchment paper has done its work and the cake is released from the springform pan without incident. Ganache time!!!

16:50 – To her credit, I think Giada has licked every chocolate coated bowl and spatula in the kitchen. A girl after my own heart.

19:13 – Onward to the Lemon Mascarpone Gnocchi which will be Ina’s first attempt at gnocchi. I've never made gnocchi either, we can be twins!

20:48 – Giada says that these are non-traditional gnocchi because the mascarpone cheese and flour take the place of the potatoes. Works for me!

21:24 – Now that the gnocchi dough is made it’s time to form them using two small table spoons. Ina wonders how many she has to make before she becomes Italian.

22:17 – The little golden gnocchi are into the salted boiling water to cook – only 4 minutes per batch!

23:12 – In a bit of garden-to-table action Ina is put in charge of making a butter sauce with the thyme they picked earlier. (They agree that thyme + lemon is heavenly match.)

24:30 – Just so we’re clear, a cheese based dumpling/pasta, has been covered in butter sauce, and then sprinkled in more cheese. Giada and Ina laugh at their own wicked ingenuity.

27:29 – I suppose it’s dinner time by now, so they sit down to a gnocchi dinner while Giada agitate s for dinner to be served.

28:35 – Back to finish off the Chocolate Cassis Cake with some berries marinated in sugar and MOAR cassis, which they joke they’ve been getting into over the afternoon.

29:51 – Giada is literally jumping up and down a la a small child on a sugar high with excitement over the chance to eat some cake. Looks like someone is going to be in a boozy dessert coma….

Final Thoughts:
I love that Ina’s recipes are so adaptable. Lobster, salmon, tuna – any of them work.

Flourless chocolate cake. That is all.

I wonder if it’s awkward when two famous people in the same field socialize for the first time? What do they talk about?

Lessons Learned:
I’m just dipping my toe into fresh pasta making and know just enough to be dangerous when it comes to bread dough – both of which made trying Giada’s unconventional Lemon Mascarpone Gnocchi (no potatoes involved!) intriguing. I naturally learned a ton…

Mixing – I was a little unsure about the texture of the gnocchi dough but upon closely observing Giada’s I was convinced that I had it right. Strangely it closely resembles a cross between buttercream frosting (fluffy) and scone dough (sticky).

Forming the Gnocchi – This does take some time, but thankfully there’s no special equipment needed just two teaspoons from your silverware drawer. Giada suggests the “quenelle” shape, which is made by scraping a teaspoon of dough back and forth between the two spoons until it forms an oblong oval. Without weighing the dough it’s tough to be sure that they’re all the same size but do your best to eyeball it so that they’ll cook at a similar rate. Use a light touch when rolling the final shape like forming the most delicate meatball.

Storage – I wasn’t quite ready to cook the gnocchi once I was done forming them, so I was thankful to discover that the can be stored in the refrigerator wrapped in plastic on a sheet tray. I just left them on the floured one I used when I was forming them.

Cooking – I used a 3 quart sauce pan and put between 4-5 gnocchi in at a time so they’d have plenty of space and wouldn’t drop the water temperature too much. The recipe calls for waiting until the gnocchi begin to float, then start timing (5 minutes only, 6 is too long). It’s easy to over cook gnocchi and I found the best results were to start timing as soon as the gnocchi just began their ascent, otherwise the pasta began to deteriorate. Not good!

Serving Size – I was able to form about 28 gnocchi with the dough, which would serve two to three very generously or four people as a smaller portion. These are quite rich and puff up when cooked, so a little goes a long way. I’d recommend serving these as a small starter course and or as a main balanced with a nice bright green salad or light vegetable side.

Flavors – I made one very small change to the butter sauce to lighten it up – cheese, plus cheese, plus butter seemed a little much – adding the juice of 1 lemon (2-3 tablespoons). I also didn’t allow it to brown since I thought the nuttiness would overwhelm the delicate flavors in the gnocchi. I think my way is perfect, but I leave it up to your moods and preference.

Small Kitchen Friendly?
Fairly, yes. I needed a large mixing bowl, electric hand mixer, microplane grater, rubber spatula, measuring cups, two teaspoons, a rimmed baking sheet, large sauce pan, medium sauté pan and a utility knife.

The Verdict:
I’m fairly obsessed with anything bright and lemony, especially pasta and Giada's Lemon Mascarpone Gnocchi has lemon in spades, even more so with my tweaks. I handled the gnocchi as gently as I could to keep them from becoming tough and they came out light as a feather and beautifully tender. Somewhat surprising given the amount of cheese involved. This is a rich dish, not for the counter of calories, and would be perfect as a first course in small portions or as the most elegant of comfort food dishes when only something decadent will do and the summer feels far away.

Fleur de Sel Caramels

December 23, 2015 by Laura Messersmith in Cooking with the Contessa

Fleur de Sel Caramel | Image: Laura Messersmith — **Fleur de Sel Caramel** | Image: *Laura Messersmith*

Episode: “Perfect Dinner Party”

The Set-up: Ina is creating a special but low-stress dinner party menu.

The Menu: Bay Scallop Gratin, Fleur de Sel Caramels, White Chocolate Bark

0:22 – Ina’s philosophy on dinner parties is that the host and hostess actually have fun, preferably while maintaining a thin veneer of effortlessness. Entertaining Pro Tip #1: go with no-cook appetizers, a make ahead entrée, and grown-up candy for dessert.

1:17 – I’ve noticed a bit of a theme here: gratin + candy = simple party. Totally works for me!

2:29 – Ina’s starting with Fleur de Sel Caramels which involves melting sugar until it turns, you guessed it: caramel colored.

3:04 – She warned us that when the warm cream and butter were added to the hot sugar it would bubble up violently, but seriously. That’s pretty scary!

4:51 – Pro Tip: Don’t forget the vanilla extract! Also, use a candy thermometer and keep a sharp eye on the caramel while it cooks.

5:22 – Entertaining Pro Tip #2: keep the party moving (literally) by having the courses in different places, which keeps things casual. Her table as usual is beautifully set.

6:33 – The caramel has cooled in the pan, now it’s time to form the candies by rolling each half up and then cutting the log into pieces. I wonder if you could just use a narrower pan to get a thicker layer and skip the rolling?

9:28 – Onward to candy number two: White Chocolate Bark. Ina’s tirade against methods of tempering chocolate is pretty amazing. “Forget it, I hate them all!”

10:57 – “I don’t even have the patience to read the instructions let alone do it. Forget it.” Anyone else think “forget it” is Ina-speak for “f**k it”?

11:40 – It’s fascinating to see her cook essentially the same recipe three different times because instead of a double boiler like last week she’s using the microwave.

12:33 – With Ina’s dislike (hatred?) of tempering chocolate I wonder how she discovered this method?

13:28 – This version of chocolate bark calls for roasted walnuts, roughly chopped, apricots, and cranberries.

14:15 – It’s probably obvious, but good to note that the chocolate needs to be warm and soft in order for the fruit and nuts to adhere to the base.

15:51 – Ina’s really on a roll with flouting convention wondering aloud “who really cares about white wine with fish…? I drink whatever I like.” We agree for sure on white & rose in the summer, red in the winter. She’s obviously a genius.

16:09 – We’ve moved on to shopping for No-Cook Appetizers. App #1: shards of Parmigiano Reggiano, full stop. App #2: Fig halves wrapped in smoked prosciutto. App #3: Briny olives. Done and done.

19:34 – Moving on to the main course: Bay Scallop Gratin in individual gratin dishes.

20:46 – Ina shares some more words of wisdom on dinner parties – make just a few special things, no one has a better time just because you made ton of different dishes.

21:52 – This topping is a bit different from the creamier gratin we saw last week and it seems to be a little bit more Italian in flavor – garlic, prosciutto, Pernod.

22:33 – She still uses panko bread crumbs which I like the texture of; more little edges to brown and crisp.

26:20 – Party time has arrived and Ina has the drinks set up on the porch, and now it’s time to put the Fleur de Sel Caramels and White Chocolate Bark in silver serving bowls so they’re ready later.

27:11 – Out on the porch for the no-cook apps and glasses of white wine and Pellegrino, then the Bay Scallop Gratin goes in the oven.

28:45 – She really has this down to a science. While the gratins bake and the guests are occupied with drinks Ina is in the kitchen setting up the coffee maker, slicing bread for dinner, and mixing a quick vinaigrette to go with the green salad.

29:58 – She’s such a pro. Everything looks gorgeous and elegant and everyone is laughing and talking. Perfect Dinner Party indeed.

Final Thoughts:
I have such a strong seafood dish = Pernod association that it's hard to imagine just drinking some. I wonder what it’s like in a cocktail?

Ina’s philosophy of dinner in three acts is a solid one. It does stink to be stuck at the table for hours, so her idea to have multiple locations is brilliant.

Ina said something truly shocking: she’s not a chocolate lover!? How? Why?!@

Lessons Learned:
I’m still getting the hang of working with sugar and I wouldn’t say that it’s in my comfort zone yet, but it’s been fascinating to experiment. Here’s what I learned from making Fleur de Sel Caramels….

Cooking – Is really nothing to be trifled with, the temperature of molten sugar is very, very high so it’s important to be extremely careful when handling it and have your oven mitts at the ready. Start the sugar/water mixture in a big, deep pot (bigger than seems really necessary) and use a smaller vessel for the cream. When the sugar is ready and has turned a color somewhere between maple syrup and wildflower honey, beautifully golden it’s time to add the hot cream mixture.

Do so very slowly and stir gently to avoid splashes. The caramel will bubble up and more than double in volume, so you’ll need the extra room.

Candy Thermometer – This is an essential tool and will help cook the caramel to your desired firmness. Cooking to Ina’s recommended temperature (248 degrees F) will result in soft pliable caramels, melt in your mouth and stretchy. If you’re looking for something a little firmer, then try cooking just a degree higher to 249 degrees F.

Prep & Timing – As with marshmallows, this is a recipe that rewards advance preparation. Do have the cream mixture measured and in the pan before you start cooking the sugar syrup. Do prepare the pan in advance and a trivet for cooling.

Battling the Sticky – A generous coating of non-stick spray and parchment are 1,000% required or risk losing your mind trying to get the caramel out of the pan.

Cooling & Shaping – I didn’t understand the need to roll the caramels so I used a 8 x 4 inch pan to get a thicker layer, no rolling required. I was also concerned about difficulty cutting the pieces, so I cooled to room temperature not in the refrigerator. Possibly a tactical error since the caramels were very soft and almost melty? I would cool in the fridge before cutting next time to make them a little more firm.

Small Kitchen Friendly?
Yes, amazingly. I used a 4 quart sauce pan, a 1 quart sauce pan, a liquid measuring cup, measuring spoons, a wooden spoon, and a heat proof pan. You’ll definitely need a candy thermometer and parchment paper. Non-stick spray will be helpful too, even though the recipe doesn’t call for it.

The Verdict:
If I had known how relatively easy it is to make Fleur de Sel Caramels I might have done so sooner. But, on the other hand with great power comes great responsibility and I’m not entirely sure I can be trusted with something so addictively delicious just yet. Sweet, of course, but these caramels are also gloriously creamy and rich with that necessary salty topping making them just that much more difficult to resist. You should definitely make them for everyone you know and let people think you’re some kind of culinary genius.

French Chocolate Bark

December 17, 2015 by Laura Messersmith in Cooking with the Contessa

Episode: “Festive Fun”

The Set-up: Ina and Jeffrey are having friends over for a pre-holiday celebration and christening the barn with its first dinner party.

The Menu: Seafood Gratin, French Chocolate Bark, Mulled Wine, Pumpkin Mousse

0:18 – Ina says everyone gets so busy preparing for the holidays that we forget to actually have fun. Preach!

1:20 – First up, she’s making Pumpkin Mousse instead of pumpkin pie although so far the ingredients seem to be the same.

2:31 – Ina says she’s not really a fan of pumpkin pie calling it “cloying and sweet”, which would be a treasonous statement to another audience, but sound spot on to be. Apple pie #FTW

3:09 – Home-Ec Ina says that she only needs the yolks for this mousse, so an egg-white omelet is on the menu for lunch.

4:42 – Another recipe calling for gelatin, but thanks to my marshmallow adventure I’m no longer intimidated!

5:13 – I’m honestly not fond of pumpkin-centric baked goods, but Ina is so good at “layered flavor” (who else would think to put a mashed banana into a pumpkin mousse?) I could almost be convinced.

6:29 – The pumpkin mousse is in the fridge, Ina says you could make it up to 3-4 days in advance, now it’s time to go shopping!

7:34 – First stop: a giant bunch of mixed evergreens from Michael the Florist TM who is decked out in his signature bright sweater (candy cane red). Then, onto the Seafood Shop for ingredients in the Seafood Gratin.

10:28 – Moving on the main course and Ina has designed this menu to be special and festive for company, but also something she can make in advance. Music to everyone’s ears.

11:45 – The seafood will cook in a fish stock based broth with cream, tomato and white wine, yum! Pro Tip #1: To make the shrimp bite sized while retaining the shape, cut them in half lengthwise.

12:06 – Oooh, tricky. Since some of the fish is cooked (the lobster) and some of it isn’t, Ina is cooking each ingredient separately and then lifting it out of the stock when it’s done.

13:30 – Now that all the fish is cooked stock continues to simmer and will reduce into a sauce. Clever way to retain all the flavors…

14:54 – Onward to the vegetables which are sautéed in butter while Ina makes a panko bread crumb topping.

15:23 – Friends, this will come as no surprise, but we’re not dealing with a low-cal recipe here. Lots of butter, cream, and cheese went into the making of this gratin.

16:12 – Pro Tip #2: the butter in the gratin topping is for flavor, but also ensures that it browns.

17:48 – Interesting, I thought at some point that the cooked seafood, sauce and vegetables would all be stirred together, but instead they’re layered in a large baking dish and then topped with the bread crumbs.

21:17 – Next on the docket: French Chocolate Bark starting with a combination of bittersweet and semi-sweet chocolate bricks. The two different kinds are meant to balance each other out.

22:21 – Ina is using toasted cashews, cranberries, and apricots, but she has also given us leave to top it with trail mix if that’s what suits you.

23:02 – Fun fact: American chocolate bark has the fruit and nuts mixed in, while French chocolate bark starts with a sheet of chocolate and is then topped with the ingredients so they’re more visible.

24:36 – Ina is not messing around with the chocolate bark either, she’s planning to use it in S’mores over coffee gathered around the outdoor brazier. Boom, gauntlet thrown.

25:05 – The table setting is in silver and taupe, because you know Ina probably isn’t going to rock red & green. She’s using large glass jars of lemons and clementines softened with some of her greenery from Michael the Florist TM and mercury glass votive holders. Gorgeous, naturally.

27:24 – Part of Ina’s strategy for the Mulled Wine is to serve it after dinner with the chocolate bark since it’s already on the sweet side, and it's a nice hot drink to have on a cold night.

28:50 – I honestly never knew what was in mulled wine but Ina is using a combination of sweet spices, apple cider, and a little honey. Sounds pretty good, actually.

29:49 – Dinner is served and everyone seems to be diving right in. Ina disappears to set up the s’mores tray and the mulled wine while her guests enjoy the fire. Looks like a blast – invite meeee! (please.)

Final Thoughts:
Add an outdoor brazier to my future home wish list.
s anyone else contemplating the thousands of different types of chocolate bark to make?
Just imagine if Ina had made her own marshmallows and the chocolate bark. Heads would explode.

Lessons Learned:
I’ve really been enjoying my starter candy course this month, and frankly this French Chocolate Bark, is even easier than the marshmallows I made last week, but I still managed to learn a few things along the way.

Double Boiler/Bain Marie – this really is the time to use a water bath to melt the chocolate. Nothing could be more tragic (okay, that’s an exaggeration) than ruining high quality chocolate by burning it. A double boiler allows you melt the chocolate through indirect heat and reduces the chances of a mishap due to inattention. Make sure the bowl is heat proof (ie. pyrex) and that the water doesn’t actually touch the bottom.

Advance Prep – The double benefit of using a water bath is that it allows you to get your other ingredients ready without stressing that your chocolate is charring. And, since the chocolate will cool and harden fairly quickly after it’s spread on the parchment it’s a good idea to have the toasted cashews and fruit ready before that step. Much less panic inducing….

Sweet & Salty – I realized as I was making this recipe that the cashews I had were toasted, but not salted. They’d still have worked and been quite good, but as we’ve discussed a balance of sweet and salty is what makes a dessert really amazing. Hence, the break-glass-in-case-of-emergency use of the Maldon sea salt. A good trick to have in your back pocket and regular Kosher salt (used sparingly) could work in a pinch.

Small Kitchen Friendly?
100%. I used a medium Pyrex bowl, a medium sauce pan, a large cutting board, chef’s knife, and a rimmed baking sheet. Parchment paper is a must, and if you’re into precision then a ruler and a pencil to help mark the boundaries.

The Verdict:
I ask you, how bad could dark chocolate studded with tart cranberries, sweet musky apricots, and roasted cashews be? Add in a shower of coarse sea salt and this French Chocolate Bark could be your new favorite treat. It also would make a lovely gift for anyone who likes a decadent little something. I’m already plotting my next chocolate bark concoction – maybe spiced like Mexican Hot Chocolate or make use of those leftover starlight mints? What about crunchy pretzels? Candied ginger? Sky’s the limit!