Café Malongo

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Café Malongo is Fair-trade and made from Arabica coffee beans



Café Malongo
50, rue St-André des Arts
Tél: 01 43 26 47 10

Other Café Malongo bars at:
-53, rue Passy
-Lafayette Gourmet 46-48, Boulevard Haussmann
-Monprix, 14 rue du Départ

Read more at my post: Where to find a good cup of coffee in Paris.

German Chocolate Cake Recipe

chocolate enrobage

Although Germany is famous for tall, multi-layered torten with alternating layers of cream, cake, fruit, nuts, beer, sausages, etc…German Chocolate Cake is decidedly the result of good-old American ingenuity. Deep, dark chocolate cake is layered with a rich filling of toasty coconut and pecans, then glazed with a slick, bittersweet chocolate icing. It’s based on a recipe using Bakers™ Chocolate, a company which employed Samuel German in 1852, hence the name. The first version of German’s Chocolate Cake—of which the apostrophe is part of the original name, was created in the mid 1950’s.

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This is the best version of this classic dessert by far. It’s a slight variation of the fine recipe from my pastry pal Mary Jo Thoresen, who I worked with for many years at Chez Panisse.

German Chocolate Cake

One big, tall 9-inch cake; about 16 servings

For the cake:

  • 2 ounces bittersweet or semisweet chocolate chopped
  • 2 ounces unsweetened chocolate, chopped
  • 6 tablespoons water
  • 8 ounces (2 sticks) unsalted butter, at room temperature
  • 1 ¼ cup + ¼ cup sugar
  • 4 large eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract

For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum

For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream

1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

4. Sift together the flour, baking powder, baking soda, and salt.

5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the filling:

1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)

To make the syrup:

1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the icing:

1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

(It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)

Go Ahead, Have a Croissant

The recent issue of Elle à Table reports that eating a croissant may be a healthier and a more diet-friendly alternative the breakfast tartine, a split baguette spread with butter and jam.

Perfect Butter Croissants

A croissant ordinaire or croissant au beurre (made with pure butter) has 200 calories, and 25 grams of carbohydrates.

A tartine composed of one-fifth of a baguette (about 2 ounces of bread) spread with 1 tablespoon of butter and 2 tablespoons of jam has 270 calories and 42 grams of carbohydrates.

Funny, they didn’t mention my preferred pain au chocolat, buttery croissant dough folded around one or two (if you’re lucky) bâtons of dark chocolate, as being diet-friendly.

I wonder why?

Parisian Pretzels

The best bread in Paris isn’t made in any Parisian boulangerie, it’s made chez Christoph, the home of an affable German fellow who stunned me at a party a few months back when I savored more than my share of his excellent, hearty, homemade multi-grain bread.

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He told me that each Saturday, he bakes just two loaves of multi-grain bread to last him through the week in his tidy Parisian kitchen, overlooking the Pantheon. A biologist during the day, I envision Christoph tinkering in the kitchen until he got his bread just right (he said it took him years). Although I offered to come by on next week to buy bread from him, he brushed me off with a hearty laugh.

(Hey, I wasn’t kidding. I never joke about anything as serious as my pursuit of great bread.)

Working as a pastry chef for 25 years, eating all that chocolate and butter and sugar, I crave all-things salty. And I can’t think of any better vehicle for crunchy grains of coarse salt than chewy, puffy pretzels.

Luckily I was invited to come, roll, and twist away!

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When I arrived, he’d already made the dough (very sneaky, presumably guarding the recipe!) So we kneaded the mixture a bit, then divided up little rounds of the soft dough, rolled and pulled them into snake-like ropes, making sure to keep a moderate bulge in the middle, which he said would help them keep their shape better during baking

Once the dough is rolled, he swiftly gathered the two ends, twisted them twice, then folded them over the chubby dough, creating the classic pretzel.

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The dough rested for a while, then was refrigerated.
Afterward, he told me to be careful, as he took a suspicious little vial from his cabinet, which contained milky-white little pellets.

“It’s sodium hydroxide”, he said. “It will eat a hole in your clothes.”

and we’re going to eat this?”, I’m thinking.

He dissolved a handful of pellets in water by stirring briskly, then floated the unbaked twists in this solution, apparently this is what gives pretzels that familiar shiny coating.

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A few large grains of salt are sprinkled over, and into the oven they went.

Minutes later….

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For some reason, we had to wait a while to eat them.
I’m not sure why. Perhaps it was my American urge to have-it-all-and-have-it-now. It was torture.

After about 30 minutes of watching them resting on the counter (and about 10 unsubtle hints from me…) he finally got the hint and let me sample one. Still slightly warm, yeasty, with that inviting little crackle of salt, they were the perfect pretzel.
Then I had another.

Soon the other guests arrives (I’d already consumed 3 pretzels beforehand, since I have a habit of eating more than my share) and we had a big feast of German food: sauerbraten, Hax’n, Cucumber-Feta Salad (which a woman from Norway brought. It wasn’t very German, but it was tasty), and Alisa’s Mandelbroten.

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And I brought a towering German Chocolate Cake for dessert, attempting to navigate through the crowded buses and hectic sidewalks of Paris. I didn’t have much success, but no one seemed to mind. There wasn’t a crumb left, and when no one was looking, I got to lick the lid.

Links:

Homemade Soft Pretzel Recipe (Alton Brown)

Pretzel Croissants (City Bakery)

Soft Pretzels, Refreshed (Smitten Kitchen)

Chocolate Pretzel Recipe (Derby Pie)

Welcome To France

A couple weeks ago, someone sent me a thoughtful gift from the US.

A few days later, I get a bill from the delivery company; 42 euros for taxes (the gift was valued at 80 euros, making the tax about 55%.)

So I head to the office of the delivery company, where they show me the official rules for gifts sent and received in France:

“If someone sends you a gift, they must write on the paperwork ‘Unsolicited Gift'”, they explain.

I reply, “So next time I receive a gift I should refuse it if it doesn’t say ‘Unsolicited Gift’ on the paperwork?”

No, by then it’s too late. If someone’s going to send you an unsolicited gift, you need to tell them to write ‘Unsolicited Gift’ on the paperwork.”

“Oh.”

I stand there for a moment, looking at them to see if they perhaps detect any bit of irony there.

And do they?


I reach for my checkbook.


Welcome to France.

Rome, Italy

In Rome, I was happy to relax a bit in my friend’s apartment between eating and sightseeing. I had brought some books to read, but I was thrilled to discover on the bookshelf one book I’ve wanted to sit down and read for some time, but never got around to it…

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In between reading, I did manage a few spare moments to find some wonderful places to eat.. steering clear of any huge ships, of course.

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Little balls of risotto, rolled into neat rounds with a morsel of cheese tucked within. Called arancini, they’re meant to (kind of) resemble oranges…until you cut them open, of course. Finding melted cheese in an orange would be a rather unpleasant suprise, wouldn’t it?

One of the best things about eating out in Italy is there’s lots of salads and vegetables, and restaurants like Campana have a huge selection, and you’re welcome to help yourself (don’t worry…Mangia!…eat now, and worry about the bill later…it’s Italy!)

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Help yourself!…Antipasti at Campana.

Many guests come to Europe and are surprised there’s not more vegetables served when they eat out. The reason is mostly because preparing vegetables is very expensive: cleaning and cutting them, cooking them properly, then re-cooking them to order. It’s much more work than tossing a piece of meat on the grill and serving it with some frites.

The casual and rustic antipasti tradition in Italy means many small, family-owned restaurants have piles of vegetables and salads, and you just help yourself, but…be careful…there’s always another course on it’s way, but what a way to begin! Big platters of wilted chicory and spinach, grilled, thick slices of eggplant, sweet carrots spiced with red chili peppers, mushrooms braised in olive oil and herbs..eateat!

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Fettuccini alla Radicchio

A simple pasta of freshly-rolled egg noodles and wilted radicchio. I love cooked greens, especially if they’re slightly bitter and this simple bowl of pasta didn’t disappoint. (Ok, radicchio isn’t really a “green”, so what to call it?)

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Torta di Ricotta

Of course, I had a couple of desserts (it had been at least a few hours before hitting my first gelateria) and I had a nice, moist wedge of Ricotta Cake. Little pieces of candied citrus peel and I suspect a splash of liquor flavored this cake, and it was moist and simple. And utterly scrumptious.

I didn’t share. You wouldn’t have either.

Ristorante la Campana
Vicolo della Campana, 18
Tel: 06-68 75 273

Although pizza is decidedly Neapolitan, if you can find great pizza in Brooklyn and New Haven, Connecticut, you can find it in Rome. Unlike jumbo American pizza that’s meant to serve a hungry mob, Italian pizzas are thin-crust and prepared individually.

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It’s not burnt…it’s perfect! Pizza with wilted broccolini and salcicce (pork sausage).

My absolute favorite place to eat in Rome is Nuovo Mondo. The room has all the charm of a high-school gym: bright lights, Formica, and brusque servers who toss a few plates and forks your way along with a big pile of napkins (consider it a warning: Things Are Gonna Get Messy). Each time I ate here, I was the only non-Italian in the place.

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Thin-crusted pizza, with a handful of cheese, fresh arugola, and slices of bresaola, air-dried beef.

What incredible pizza I had here! Each is hand-rolled (not dramatically tossed…this ain’t the Food Network), topped with whatever’s been ordered, and baked in a blistering-hot oven for about 1 minutes. Afterwards it’s pulled out, slid onto a plate and the waiter rushes them to the table.

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Simply Supplì

While you wait, order a Supplì or two, and you’ll be rewarded with a plate of tender pellets of rice moistened with tomato then deep-fried. I didn’t see one table in the place that didn’t have a plate of these, and since Nuovo Mondo is also a birreria, I can’t imagine anything better with a bottle of icy-cold Italian beer, can you?

Nuovo Mondo
Via Amerigo Vespucci, 9
Tel: 06-5746004

Other fun places I love in Rome:

Porcellana 55
Via dei Coronari, 55
Tel: 06-68806053

A small, but nice selection of housewares.
I bought a fabulous fire-engine red espresso pot there. Features Alessi dinner and cookware.

Sermoneta
Via del Tritone, 168
Tel: 06-6795488

Old-world shop selling hand-sewn linen kitchen towels, fine tablecloths, napkins, and aprons.

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L’Albero del Cacao
Via Capo le Case, 21
Tel: 06-6795771

A tiny, delicious little chocolate emporium, featuring many of Italy’s best chocolates, including Slitti and Domori. And if you’re looking for some edible souvenirs of Rome, why not pick up a few made from white chocolate? (Although I can’t guarantee you’ll make it all the way home with them. I certainly wouldn’t have.)

Innocenti
Via della Luce, 21
Tel: 06-5803926

Amazing selection of biscotti (it’s a biscottificio, after all) with an astounding selection of sweets piled everywhere. The rather brusque saleswoman at the counter wasn’t very helpful (she complained about how fat Americans are… perhaps she couldn’t see very well behind her…her butt was nearly as wide as a Fiat.) Still, the service was worth braving for the terrific, crispy cantucci, biscotti, and amaretti, richly-scented with aromatic bitter almonds.

C.U.C.I.N.A.
Via Mario de’Fiori, 6
Tel: 06-6791275

Upscale housewares, you’ll find espresso makers, measuring cups, pasta-making tools, and examples of contemporary Italian and European kitchen design. Think lots of stainless-steel and glass.

Knuckleheads

So I’m in the supermarket line with my basket of groceries.

The man in front of me unloads his basket, then dumps his plastic basket on top of the neat stack of other shopping baskets.

But instead of nesting it snugly within the other baskets, he just drops his basket on top, askew and cock-eyed, handles facing upward.
So I need to put my basket down to re-arrange his basket so I can set mine down inside and unload it.

This happens to me all the time.

Obviously he set his basket in there before me, and the person before him was kind (and smart) enough to do it properly.
Right?

Or…he had to adjust the others (like I’m gonna have to) and maybe afterwards, like any normal, thinking person who walks upright and not on all fours, do you think he might realize…
Gee, wouldn’t it be nice of me to stack my basket properly for the next person, not like that idiot in front of me?

Are you one of those people that just drops their shopping basket wherever they want and doesn’t think about the person behind them?

Are you?

If so, cut it out.

Especially if I’m in line behind you.

Espresso di Roma: Sant’Eustachio

The famous Italian “30-Second Breakfast” of a espresso and a pastry, consumed quickly at the counter, before sprinting off on your Vespa, is one of the charms of Italy. The coffee is so good no matter where you go, from small corner caffès to trattorias and pizzerias, the end of a good meal is always punctuated with a shot of espresso. Each time I sip a tiny, sweetened ristretto (a very small, or “short” espresso), I can feel the tears welling up in my eyes (yes…really, I’m a romantic).

I stand at the counter while the barista lowers the handle on the powerful espresso machine, watching the thin trickle of aromatic liquid. The bartender loudly clanks the espresso saucer on the counter with a tiny spoon and perhaps a packet of sugar, then moments later presents me with a teensy cup of very hot, toasty and deeply flavorful liquid.

Just a sip or two, then it’s gone; the perfect espresso.

And in Rome, one must make the pilgrimage to the most famous espresso in the world… Sant’Eustachio.

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The espresso at Sant’Eustachio in Rome is so well-regarded that William Grimes of the New York Times advised those in the US seeking the perfect espresso, “…When the need for a real espresso becomes overpowering, buy a ticket to Rome, tell the taxi driver to head straight for the Sant’Eustachio cafe. The espresso will be perfect. A little expensive, but surely worth the trouble.”

The perfect espresso requires a few factors: the pressure of the machine, the quality and grind of the coffee beans, how often the machine is cleaned and serviced, the skill of the machine operator and many feel, most critically, the water used.

(And in spite of what many people think, there is much less caffeine in espresso. Unlike drip or plunger-style coffee, the coffee extraction for espresso is so rapid and powerful, there’s too little time for much caffeine to be extracted from the coffee.)

No one at Sant’Eustachio will reveal their secret for the crema that tops their espresso, which is a thick layer of frothy cream that floats on top of the espresso, which experts claim should float the sugar for exactly 3 seconds before it begins to sink in and dissolve.

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I have to admit, no one at my table was very impressed with the espresso or cappuccino at Sant’Eustachio. The famed crema sat on top of the coffee like a thick, cranky layer of froth that refused to budge, rather than the delicate layer of silky bubbles that beautifully frames the rich brown, steaming liquid pressed into the tiny cup. I tend to agree with those that claim the secret of San’Eustachio’s espresso is a tiny bit of bicarbonate of soda added to their water (since acid neutralizes the taste of bicarbonate of soda, the slightly-bitter espresso would indeed eradicate any trace of that ‘soapy’ flavor). That foam was suspiciously rich and stubborn and I had to press down on the sugar, and stir, to get it into the espresso.

And the coffee was pricey.
Most caffès charge perhaps 80 centimes (about $1) for an espresso at the counter, whereas here it almost three times the price.
But admittedly, no one here seems to stand at the counter…most opt for the tables in the lovely, placid Piazza Sant’Eustachio overlooking the church. An unusually quiet little square in the middle of Rome.

Sant’Eustachio
Piazza Sant’Eustachio 82
Rome
Tel: 06-6880-2048