Tony is all about food. His ongoing food events and special projects have been featured in the press. To learn more, you can view his gallery, read his blog, or simply contact him directly.

Archive for February, 2015


Chocolate Love

I hope everyone is enjoying their Valentine’s Day this year. If you already bought truffles or chocolates for your partner, bookmark this recipe. But don’t wait till next Valentine’s Day to prepare these. Pick a random day that’s not February 14. Buy some flowers. Prepare a special dinner that you both enjoy. Then pull these out for dessert. They’re amazing. These espresso-infused chocolate truffles melt in your mouth and pack a jolt of espresso. They’re also incredibly simple to make — as long as you don’t mind getting your hands a little dirty.

Happy Valentine’s Day!

mise en place
mise en place
coffee infusion
coffee_infusion
chocolate + cream
chocolate + cream
ooey, gooey chocolate
ooey gooey chocolate
chocolate mounds
chocolate mounds
form into balls
chocolate_balls
chocolate love
chocolate love

Espresso-Infused Chocolate Truffles

yields 20-24 chocolate truffles

Components

  • 5.5 oz dark chocolate* (I use 60-70%)
  • 1/3 cup heavy whipping cream
  • 1/2 tsp instant espresso powder
  • 1/4 cup unsweetened cocoa powder

Putting them all together

  1. Chop chocolate into small chunks with a serrated knife.
  2. Heat up the cream to a boil, add the instant espresso powder, then remove from the heat.
  3. Add chopped chocolate and stir gently until completely dissolved.
  4. Pour chocolate ganache into a bowl and set aside until it reaches room temperature. Place mixture in the refrigerator for 10 minutes to cool down even further (this helps form the mounds).
  5. Using two spoons scoop small mounds of cooled chocolate ganache onto a baking sheet lined with parchment paper.
  6. Wear food-safe gloves and smooth out the chocolate mounds into balls (if the chocolate starts to melt quickly, throw the mounds back in the fridge for a few minutes).
  7. Toss the chocolate balls in cocoa powder and enjoy.

Note: *Make sure to use the best quality chocolate you can find because the flavor will come through. Valrhona, Callebaut, and El Rey are some of my favorite brands.

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a bite of heaven
a bite of heaven

Piece of Cake

Buying my first house was a huge step. The experience was filled with a thrill, panic, and excitement that I’ll never forget! I shared some horror stories in my last post, but homeownership has its upsides. I bought a historic row home from the late 1800s with beautiful exposed brick and a charm that makes me happy to come home.

I recently converted the inside panels of my kitchen cabinets into a magnetic spice rack. Out of all the DIY projects I’ve worked on this past year, this has been my favorite! I was able to clear an entire shelf of precious cabinet real estate and now I can see my spices front and center. I documented the process with my iPhone.

before: spice cabinet in disarray
spice cabinet disarray
materials for project
materials for project

If you plan on doing this, make sure you use gloves while working with the sheet metal. The edges are extremely sharp! I ended up cutting two pieces of sheet metal by hand using the snips in the photo. They came out ok, but not perfectly straight. It also took a really long time and considerable effort to cut each piece. That’s when I decided to called a few local metal fabricators. One of them was really nice and helped me cut the remaining two pieces perfectly straight using their industrial-sized cutter. I wish I had a picture of this — their machine was huge! It took less than a second per cut and they came out perfect.

measuring & marking the panel
measuring & marking the panel

The inside of my cabinets have a little curve at the top that I wanted to recreate in the sheet metal. The metal fabricator who cut the metal for me recommended I do this part by hand. I traced the curvature of the cabinet onto a sheet of paper. Then I cut the paper into a stencil that I used to re-trace the curve onto the sheet metal.

sand away the rough edges
sand away the rough edges

Sanding metal is important to remove any sharp edges. Interestingly enough, it also helps remove any scratches. The best way to get rid of scratches on the sheet metal are to blend them in with more scratches. I know it sounds counterintuitive, but it works.

clean cabinets
cleaning cabinets

Before you can adhere the sheet metal to the inside of the cabinet, you have to make sure the cabinet is clean and dry. Unmount the cabinet doors from the hinges and wipe them clean with your favorite cleaner. Make sure the doors are completely dry before moving on to the next step.

100% silicone caulk
100% silicone caulk

Use 100% silicone caulk to mount the sheet metal to the inside of the cabinet doors. Apply the silicone liberally, but not too close to the edge so that it doesn’t ooze out from the sides.

weights
weights

Apply some weights on the sheet metal while the silicone cures. This is a good time to go do something else: watch a movie, read a book, etc. I left my cabinets like this for a few hours to make sure the silicone had set.

the final project
the final product

Once the silicone has finished curing, you can mount the doors back on their hinge. Fill your spice tins with your favorite spices and you’re set!

clear labels
clear labels

I hope you enjoyed this DIY post! Now, onto the food. If you haven’t tried this Sicilian Orange-Infused Olive Oil cake from Saveur, you absolutely must. The recipe calls for two entire oranges that get pureed into the batter, skin, flesh, and everything. This is a common technique in Italy; it helps impart a wonderful citrus flavor.

I discovered this recipe while living in Italy back in 2007. My host mom made it for me a couple of times. She didn’t follow any recipe. She made it from memory and it came out perfect each time. This is the closest I’ve come to recreating my host mom’s cake.

2007: Making biscotti with my Italian host mom
mise en place
mise en place
cut oranges into quarters
cut oranges into quarters
boil orange quarters thrice
boil orange quarters twice
pureed oranges
pureed oranges
pour batter into cake pan
pour batter into cake pan
simple orange glaze
simple orange glaze
apply glaze
apply glaze
piece of cake!
“piece

Orange-Infused Olive Oil Cake

yields 1 cake

Components

  • 2 oranges
  • 2 ⅓ cups sugar
  • unsalted butter, for greasing the pan
  • 2½ cups flour, plus more for pan
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 4 eggs
  • 6 tbsp. extra-virgin olive oil
  • ¼ cup fresh orange juice
  • ¼ cup confectioners’ sugar
  • Sea salt, for garnish

Putting them all together

  1. Trim the tops and bottoms of the oranges — enough to barely expose the flesh.
  2. Quarter the oranges lengthwise.
  3. Bring 6 cups water to a boil and add the quartered oranges. Bring the water back to a boil and drain. Repeat this process twice more with fresh water. This will help cut the bitterness in the orange.
  4. Put oranges, 1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until the sugar dissolves and the orange rind can be easily pierced with a knife (about 30 minutes). Remove pan from heat and let cool to room temperature.
  5. Heat oven to 350°. Grease a bundt pan with butter and dust with flour.
  6. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside.
  7. Remove orange quarters from syrup, remove and discard any seeds, and puree the orange quartered in a food processor. Pulse until oranges form a chunky purée.
  8. Add remaining sugar, flour mixture, vanilla, and eggs, olive oil, and process until incorporated, about 1 minute.
  9. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool for 30 minutes.
  10. In a small bowl, whisk fresh orange juice and confectioners’ sugar to make a thin glaze.
  11. Remove cake from pan and transfer to a cake stand or plate. Brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.

Note: Recipe modified slightly from Saveur.

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cake served
cake_served