29 Apr 2011, Posted by admin in EAT + DRINK, 0 Comments

The Queen’s Chocolate Sorbet (With Some Ice Cream Love, Too)


What to serve in celebration of the passing (dare I say, thank goodness?) of the Royal Wedding from our media midst? I started off by baking some of Maida Heatter’s mohn (poppy seed) cookies, which were so speckled with poppy seeds (a full cup!) that I found them revelatory. And perfect for afternoon tea. Unfortunately, the poppy seeds skeptic in my house found them a touch overwhelming. Which gets us to this dark chocolate sorbet and peanut butter cookies. The classic American combo. Go figure. Turn the page for a recipe in today’s LA Weekly from Maida’s kitchen, by way of mine, and now on to yours.

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29 Mar 2011, Posted by admin in EAT + DRINK, 0 Comments

Chocolate Biscuit Cake: Prince William’s Groom’s Cake + The Ongoing Historic Debate


In today’s LA Weekly, I revisit an earlier interview with Darren McGrady, former private chef for Princess Diana and a swell guy who donates 100% of the proceeds from his cookbook to charity. This week he shares his recipe for chocolate biscuit cake, a classic British concoction of crushed wafer cookies suspended in a chocolate-butter mousse, then chilled and covered with more chocolate [SCRATCH THAT, turns out his publisher has suddenly recalled the recipe, even from McGrady's own blog -- ah, another bloody $$-driven American company]. Turn the page for the original story.

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