The boss might be crazy but the porn on that site is just delicious!
What great photographs! The Tortino di Cioccolato ... could be the end of me.
Now look what you made me do, Carol. I didn't click on all the pornography the last time. Now I'm dying to make that Tortino di Cioccolato (ISO, please!). Do you think it takes special skill to make something which looks as if it's gone wrong all the time?
TP ... I have to know how to make it.
JEREMY ... you have to go back in there, the shop with the crazy boss, and tell us how to make the naughty chocolate thing.
TP ... how could something so wrong be so beautiful!! I reckon even I could take a shot at that!
The other foodporn on that site is something to see as well.
Well done, Jeremy ... our man in NY!
So I'm desperado enuffa to go google-a. Got quite a few recipes in italian. If only they look like Sullivan's, I'd run it through a translator pronto.
I did that, too, TP ... talking about 'fusion' and chocolate threw me!!!
I'm sure our forum friends will help ... especially some of the ITALIANS! (Hellooooooooo........????????????????)
But our best bet is for Jeremy to put his boy scout uniform on and go hang with the crazy man.
But I want some of it baaaaaaaaaaaaad.
Hey, Jeremy, go speak some rustic Italian (blood's in you, ain't it?) with da boss....we're counting on you.
Girls reallyit's too easy! and yet I don't have a million minutes to translate so I will give you something as decadent as that torta!This is one of NY famous Chefs version, while a budding culinarian I would beg this guy for a job and even cook him eggs for breakfast as well as bake pastries, I didn't get the job, instead I worked with his nasty nephew in the pastry department!
Molten Chocolate Cakes(Jean-Georges Vongerichten)
Makes 6 or 7 individual cakes
Butter and flour to prepare molds: 4- to 6-ounce oven-proof glass cups, porcelain ramekins, or ceramic custard cups
3 1/2 ounces semi-sweet chocolate
6 tablespoons butter
2 egg yolks
2 whole eggs
3 tablespoons sugar
3 tablespoons flour
Generously butter the molds and flour thoroughly, tapping out any excess flour.
In the top of a double boiler, or in a bowl over a pot of hot water, melt the chocolate and butter together. Stir until well blended, then let cool to warm room temperature, which should take only a few minutes.
Meanwhile, in another bowl, with an electric mixer on high speed, beat the egg yolks and whole eggs together until blended, then beat in the sugar a tablespoon at a time and continue beating until the eggs are greatly increased in volume, pale yellow, and hold a ribbon for a few seconds when allowed to drip off the beaters onto the top of the mixture. (This will take somewhat longer than usual because of the small ratio of sugar to eggs.)
Pour the beaten eggs into the chocolate (scraping out the bowl with a rubber spatula) and, with a whisk, blend together, scraping the bottom of the bowl to make sure you bring the chocolate up.
When the mixture is almost blended -- still streaky -- sprinkle the flour on top and continue mixing until well-blended. As Vongerichten says, ?Do not attempt to make it light.?
Pour 1/4 cup batter into each prepared mold, using a 1/4-cup dry measure and a small spatula to scrape out the last bits from the measuring cup.
Place filled molds on a baking sheet and refrigerate, covered with plastic wrap, until ready to bake, or for at least 30 minutes.
Bake in a preheated 475-degree oven for 8 to 9 minutes if chilled only slightly, up to 12 minutes if chilled thoroughly (more than several hours). When done, the batter will be puffed up and, when you move the baking sheet, it won?t jiggle in the center. (If you DO bake the cakes as soon as the batter has been prepared, reduce baking time to about 7 minutes.)
Remove from the oven and immediately unmold the cakes: Hold the mold in one hand, protecting yourself with an oven mitt or pot holder, and work a small sharp knife around the perimeter (between the cake and mold). Place a serving plate on top of the mold and reverse to unmold the cake onto the plate. Use the point of your knife to begin to lift the mold off the plate, then remove it. A nickel-sized spot on top of the cake may still be molten: that?s fine.
Note: There?s no need to bake off all the cakes at once. They may be kept, covered with plastic, in the refrigerator for several days. Leftover baked cakes can be kept at room temperature, covered with plastic, in which case the runny centers gain a mousse-like consistency.
Google Michel Bras chocolate cake too, we used to make that alot too, Carol you will lokk like tha avatar when you see that one!
Oh my gosh oh my gosh! Drooolll! We are eternally grateful to you, Oh Generous One! Any virtual aprons i can wash for you? Any Australian olive oil you fancy?
Have you made it yet, TP?
I love how some of the best things in life have so few ingredients ...
Thank you, Jeremy! I will google the other and get busy with them this weekend.
Here is my 'popeye pizza with prawns' inspired by Sullivans - made for dinner last night. With lots of onions caramelised in balsamic vinegar and brown sugar underneath - spinach from my garden - coriander. It was nice!
J - I hope you can finally see my pictures - sorry it's a bit blurry - so was I!
Ah well, that's another 2 Kilos I'll have to lose.
Thats a fine looking meal Carol.
Now that prawns are cheaper than lamb (!) ...
I buy lots of frozen seafood from Bibina ... very nice quality for cooking, and quite cheap. Enormous scallops for about $17kg!! Scallop pie ....
If I get the Sullivan bakery guy for an interview I'll snap some money shots at the bakery?
maybe you all would like to try this pizza recipe I found in my googling at work!
Perhaps you'll turn it to sourdough!TP?
1 tsp Fine Kosher Salt (more for coarse)
4 ounce Cake Flour (Soft as Silk 6.6% protein, Swans Down 7.1%)
3 ounce All-purpose Flour (King Arthur, 11.7%)
1 ounce Durum Flour, very fine grind (13+% ?)
1/2 tsp Yeast (Fleishman's Bread Machine or Rapid Rise instant dried)
4 1/2+ ounce Water, tepid (approximate amount)
Add dry ingredients to mixer bowl in the order above, this keeps the salt
from contacting the yeast and inhibiting its growth. With dough hook,
combine on low speed, dribbling in water until a ball forms. Adjust the
water to get the right texture: I always have to add more; it should clean
the sides of the bowl and maybe have a small foot sticking to bottom like a
mollusk. Knead on medium (Kitchen Aid #4) for 8 minutes.
Place in lightly floured bowl large enough to accommodate a 3x growth,
cover tightly with cling film, and puncture one hole in the film. Let rise
4-5 hours in a cool, draft-free place. Deflate, let rise again for an
hour until doubled in bulk. If you rise in a warm location it will rise
faster but have less taste from the grain.
Put a pizza stone in the oven 1/3 from the top and preheat as high as
it will go; I do 555F with full convection.
Dump dough onto a lightly floured counter and beat with a rolling pin to
shape into a rough disk. Form and thin by dimpling with finger tips until
you enlarge it to fit the pizza peel and stone. Flip it over a couple times
while doing this, flouring as needed, to prevent sticking to the counter.
Avoid beating or pressing the air bubbles out of the dough.
Spread a thin but not stingy amount of coarse corn meal over a wooden pizza
peel; this acts like ball bearings and allows the dough to slide off after
topping. Carefully lay the dough on the peel. Cover loosely with cling
film to prevent the crust from drying out.
Let rise 30-60 minutes, allowing it to puff up and become a little bubbly.
I found shortening this step made for a poorly risen crust which tended to
While rising, prepare toppings, then apply to dough.
Shake the peel a couple times to ensure the dough isn't sticking to it,
then slide onto pre-heated stone. Cook 6-8 minutes until crust is golden
brown and cheese is melted. Remove, cut, and serve immediately.
Yeah ... go interview the crazy boss! Try to time it for when he makes the chocolate thingos!
Thanks for the recipe ... I'm adding all these goodies to a 'recipes' folder ... which is filling up nicely!
As you can see - I made that one on a biscuit tray!
Yours in yum!
I see I'm not the only one who makes overloaded pizzas. Major yum, Carol! LOL, incidentally, I had spinach (organic) last night too...in spaghetti sauce. So, both of us went italian but missed a grand finale...should have waked Jeremy up.
K...new pizza recipe to play with...next week! Tks, Jeremy, you take such good care of Carol and me.
Is the recipe you posted the one you used? Do you have a good sourdough pizza crust recipe? I have a guy who owns a pizza restaurant in Arizona asking me if I can recommend any sourdough pizza crust recipes. Thanks,Teresa
Since Jeremy's focaccia looks so delish, I'll bump it up with my focaccia, recipe from Dan's class last year. He says it makes a good pizza base.
You say the nicest things, yours look great, maybe some oven dried tomatoes and fennel seeds would make it yummy!
C'mon Jeremy, tell the truth, it's a Pizzacaccia. :D
Rusticaccia mate, freeform et al!
Jeremy you are my man!
Now can YOU tell me (as I have asked this question in another forum as well and nobody knew the answer) what is the difference between a focaccia like this [url=http://kochtopf.twoday.net/stories/2275727/][b]Foccacia pugliese[/b][/url] or this [url=http://www.deliciousdays.com/archives/2006/07/11/arrested-and-kept-forever/][b]Focaccia recipe[/b][/url] and an ordinary pizza?
I can see that there is no sauce and no cheese on these "breads" (which a pizza would have), but apart from that they do look like rather thinly covered pizzas with a thick dough to me.
That's a lot of foccacia Jeremy.
The wind is howling, the rain is falling but my mind is full of pictures of a warm summer's evening with a good hunk of foccacia a glass of sav blanc and a tasty salad. Bring back summer!
Thanks Jeremy, hopefully I'll be able to return the favour in about 6 months.
Matthew it has been excrutiatingly hot here, in the 33 to 37 celsius range, and that was the same last week during the blackout! I hate summer ion New York, concrete hell!
Carla,Foccacia, pizza,schiacciata, are all related but they are variants as well, foccacia was for a long time "the" bread like tiramisu was the dessert!
It's origins I think are Greek and or Etruscan, could be wrong though? You know everyplace in the world makes something similar and Italy is no different! Pugliese could also mean the style of that region of italy, lots of olives tomato,etc. but the Puglians make large loaves that are delicious as well!
Yeah, right. Foccacia for TP! This is not good, Jeremy. You're torturing me. Yuuuuuuummm!
That's the idea, bread torture TP, I wished I had baked that loaf, it's from Sullivan street bakery, the owner or one time founder and partner is a nut case, but makes nice bread and pizza! www.sullivanstreetbakery.com they have lots of bread porn!
No, no! It's the foccacia, I mean, that's killing me. Yum!
Already a member? Login