Monthly Archives: December 2012

The Magic of Rice Cooker Risotto

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Risotto -- made in the rice cooker -- for the easiest rendition of all.

Who doesn’t need an extra pair of hands when cooking the holiday feast?

If you have a rice cooker in your kitchen, you are good to go then.

Because it’s almost like having an extra helping hand.

Especially when it comes to making risotto.

Imagine being able to make this creamy rice dish without having to stir it constantly. The rice cooker will free you up from that.

“Risotto Milanese” is from the 10th anniversary edition of “The Ultimate Rice Cooker Cookbook” (Harvard Common Press) that was written by my two good friends, Julie Kaufmann (my former editor at the San Jose Mercury News), and Beth Hensperger, a James Beard award-winning and most prolific cookbook author.

The book boasts 250 recipes, many of which you’d never guess could be made in a rice cooker, including tamales, puddings and porridges.

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Dahlia Bakery’s Chocolate Truffle Cookies

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You won't believe how much chocolate is in these cookies.

You will lose yourself completely to these cookies. Resistance is not only futile, it’s not even in the dictionary any more. Not when it comes to these cookies.

Just imagine: 2 pounds — yes, pounds — of chocolate in these cookies.

They don’t call these “Chocolate Truffle Cookies with Crackly Crust” for nothing.

The recipe is from the new “The Dahlia Bakery Cookbook” (William Morrow), of which I just received a review copy. The book is by Seattle superstar Chef Tom Douglas and Shelley Lance, his former pastry chef who’s now his chief recipe tester.

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Three Places to Pick Up Holiday Sweets

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Three types of holiday bredele are offered at Vitrine at the St. Regis in San Francisco. (Photo courtesy of the restaurant)

Bredele at the St. Regis in San Francisco

When he was growing up in Alsace, France, Executive Chef Romuald Feger remembers his grandmother baking up to 50 pounds of bredele every holiday season.

These tender cookies are a cherished tradition that he continues to this day at Vitrine restaurant in the St. Regis Hotel in San Francisco.

He makes three varieties: Anisbredele with green aniseeds for a distinctive taste; cocosbredele, made with dried coconut; and Basler Leckerli, a Swiss take on the delicacy featuring honey, candied orange and lemon peel, almonds, ground cloves, and cinnamon.

The bredele are served complimentary at the end of each meal at Vitrine throughout winter.

But this year, you also can purchase them through Dec. 31 to take home or to give as a gift. A package of $13 is $16; a pack of 26 is $32. Each pack is accompanied by the story of how Feger came to make them. Order them 24 hours in advance by calling (415) 284-4049.

Peppermint Bark Cheesecake from the Cheesecake Factory. Oh my! (Photo courtesy of the Cheesecake Factory)

Peppermint Bark Cheesecake at the Cheesecake Factory

Indulge in a massive wedge of white chocolate cheesecake swirled with chunks of chocolate peppermint bark, and topped with white chocolate mousse and chopped peppermint candies.

It’s the latest seasonal offering from the Cheesecake Factory, available in its restaurants, for take-out and through online orders.

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Macarons Galore in Palo Alto

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Chocolate Yuzu, Lavender Cassis and Red Velvet macarons from Chantal Guillon.

Chantal Guillon chuckles that Americans feel it’s a required rite of baking passage to try to make their own macarons at home, while the French scoff at the idea and would just as soon buy them from a specialty patisserie.

It would be like trying to bake your own baguettes at home, she says. Why?

When she moved to the Bay Area in 2008, the cupcake craze was in full throttle. But most folks were still unfamiliar with the dainty French sandwich pastry known as a macaron and often confused them with American macaroon cookies made with shredded coconut.

Guillon, a former restaurateur in France and art importer, decided it was high-time Northern Californians got to know real macarons.

Chantal Guillon outside her Palo Alto shop.

So, in 2009, she opened her namesake Chantal Guillon macaron and tea shop on Hayes Street. It proved so successful that this summer she opened her second shop on University Avenue in Palo Alto.

Recently, I met up with her at her brightly lit Palo Alto storefront. Inside, there are long glass cases of macarons of every hue and a whimsical wall art of women’s purses, each with a box of macarons sticking out of them — just like you’d see women doing in France, she says.

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Holiday Green Beans with An Asian Twist

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Green beans with brown butter, Asian fish sauce, crushed peanuts and celery leaves.

When guests sit down to the holiday spread, they may squeal with delight over the sight of crisp potato cakes, warm homemade rolls and creamy, cheesy cauliflower gratin.

But secretly, they’re glad you put out some green beans, too.

Because for all the over-the-top indulgences we can’t get enough of at this time of year, we also crave just a little respite with something fresh, crisp and green.

“Green Beans in Brown Butter and Ginger Fish Sauce” fits that bill.

The recipe comes from the Wall Street Journal and it was created by Chef Edward Lee of 610 Magnolia in Louisville, KY. You may remember him as a competitor in last season’s “Top Chef” competition.

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