Ode to Le Chocolat

I've decided to do a themed dinner at Cave revolving around one of the world's greatest foods - Chocolate. Let's be honest, who doesn't love chocolate? I have to admit that I indulge every so often - it is my fragilité (one and ONLY edible weakness).

Anyhow, for my dinner, I am determined to make it an inventive, gastronomic menu involving chocolate in all new ways. This will be the joie de vivre of meals!

I first got this idea when my intern (who is unfortunately leaving for a terrific job opportunity and I wish her le meilleur (the best) for her career!) mentioned that she cooked a delicious Mexican meal with Mole, a very commonly used chocolate based sauce. Mole does not go with desserts; in fact, it is generally served with very hearty meals. This made me realize that chocolate can be used in so many ways and I am creating a menu that is as interesting and beautiful as it is délicieux. I am trying this meal first out on my friends Aristotle and Meadow, since they are fairly picky eaters new to gourmet cuisine in hopes that if I can charm them, I can charm any customer. Who knows, maybe you'll get a chance to try it too!

A Satisfactory Evening

Last night, Aristotle invited me over to his home for a dinner... as friends of course! He asked that I teach him how to make something light, simple, and delicious and we prepare it together. Always enjoying sharing my talents, I obliged and he offered to get the necessary groceries before we met.

Upon arriving at Aristotle's island, I was greeted by a less than friendly zebra who stood by my car door and would not allow me to open it. Having heard the sound of my engine, Aristotle ran out and shooed the animal away, how dashingly fearless of him!

When we got inside, Aristotle and I were off to the kitchen to create the menu for the evening. Ari started to arrange the groceries, so I took it upon myself to explore his cabinets for culinary necessities. It did not take long to discover the lack of cooking utensils and necessary ingredients. Apparently, the grocery trip had yielded a block of Gruyere cheese, a loaf of bread, broccoli, steak, and a bottle of wine. Aristotle was fairly ashamed of his lack of culinary insight, but I was quite sure I could create a delectable menu anyhow.

I quickly searched my mind for simple recipes with VERY simple ingredients and came up with what ended up being a lovely culinary evening. In my search for cooking necessities, I found a pot, a pan, a spatula, oil, and an incomplete set of silverware. I quickly pan fried the steak and sauteed some of the broccoli, leaving the rest fresh. I then melted the block of gruyere, pouring some wine into it and...Voila! We had a cheese fondue and steak dinner, and quite delicious too, I might add.

Aristotle was quiet throughout most of the meal, having a sort of peacefully happy expression on his visage. Upon finishing, Ari jumped up and ran to the kitchen and back with "dessert" -- an apple to share. Although not quite how I had expected the evening to go, it was quite dreamy... I mean, satisfactory.

TRUE LOVE

They say letting go is one way of saying I love you. Well then I guess I'm saying I love you to Olive Oil.

Although olive oil is one of the healthier types of oils to use in cooking and it is generally the only oil I use, I am temporarily taking a step back from using oil in my kitchen. I am moving toward more health-oriented culinary methods for the time being, seeing as it is summer and lighter fare is the way to go. I am not only doing this in my personal life, but I am also creating a "Lighter Options" menu for CAVE, trying to emulate my recipes typically made with oil, while maintaining the faire goûter (deliciousness). Je suis très heureux (I am terrifically inspired) by this idea and already have a number of dishes I have been secretly preparing in my kitchen (so that my archenemy does not get wind of my plan).

Although I'm saying au revoire to oilve oil, we all know true love doesn't have a happy ending because true love never ends.

Secret Spy

For quite a while now, various chefs have asked me for recipes for certain dishes at CAVE. Unfortunately, while I do enjoy divulging my personal recipes every so often, I cannot share my restaurant recipes and have so far been able to maintain my secrets. Recently, I heard rumors that a certain archenemy celebrity chef who shall not be named (GIADA DE LAURENTIIS) has been stealing my recipes and using them for her show, sharing them with the public! Sacreblue! How can she do this?

I am beginning to realize that there may be a spy at CAVE and I have employed the help of my intern to find the leak. In the meantime, I'm using my kitchen at home to come up with new recipes for CAVE, using several of my favorite ethnic foods, such as Navratan Korma and Chai Tea as inspiration, but that is all I can reveal, my little quenelles!

If you have any information into who the spy might be, please leave a comment!

Ciao!

Culinary Catastrophe

Last weekend, I held a private event at my LA restaurant CAVE to introduce my new menu for the restaurant. I have recently decided to venture into a new realm of food and move from Haute French Cuisine to French-Spanish Fusion, offering decadent dishes such as a Coq Au Vin paella and Mousse a Cafe. Tout a fait (of course), I had everything ordered and prepared a few days before the event, but I arrived the morning of the party only to find the power had gone out overnight and everything had spoiled! Oh mon Dieu! What was I to do?

Always being prepared for calamités, I immediately called upon my new assistant, Shirley, and she began calling my friendly vendors from Viva Swag, while I was off to the local farmer's market. I knew I had to create something rapidé and delicious, so I decided to go with a French-Spanish soiree of small plates. I was able to get an array of French and Spanish cheeses, such as Aged Crottin from one vendor and delectable Fresh Jumbo Shrimp from another. I picked up vegetables and fruits from the farmer's market as well as some unique spreads and spices that I found to finish off the menu and was back in the kitchen faire la cuisine (cooking) as if no crisis had occured.

The petit plates were ready in time and were received tremendously by the celebrity chefs I had invited, but of course! This gave me new ideas to incorporate in the menu which has enticed loads of food gourmands to my eatery.

Catastrophe averted! (As if it would be any other way!)

MARITAL MISS

This past weekend, I flew to Provence for the wedding of a not-to-be-named Celebrity Chef friend of mine. Knowing the Chef's formal style, I was expecting a polished, elegant affair on the gorgeous coast of the French Riviera. Having vacationed there quite frequently, I was au fait (familiar) with the area, the people, and, of course, the food. Needless to say, I was looking forward to a relaxing holiday.

Upon my arrival at the hotel, I was informed that the wedding party had organized special transportation for all guests to the event, as expected. I was then escorted to my chamber where I found a lovely wrapped item on my vanity. Noticing a note on top, I carefully opened it and discovered that the theme of the event was Country Western and to please wear the accessories provided. What?!?!

I was astounded! Country Western in the French Riviera? Why didn't they just have a ho-down in Texas? Although I was very displeased, I donned the cowboy hat and boots and waited in the lobby for transportation. As limousines came and went, I noticed a bus approaching filled with Cowboys and Cowgirls. A party bus? Fredrica does not ride party buses! Just as I turned to walk to my room, I was lassoed by a Cowboy who forced me onto the bus. The rest of the night was a blur as I was forced to drink beer and eat Kansas City steak and potatoes. I was mortified. Don't ya'all, I mean all of you, know what a French Riviera wedding is supposed to be like?

Still recovering,
Fredrica

FRAGRANT FROMAGE

As you know by now a large portion of my heritage is French, which makes me not only an expert, but a true lover of all things cheese. While many may shy away from things that at first may not "smell as sweet," true fromage connoisseurs know the rule of "the stinkier, the better."

I am planning a wine and cheese gathering at my home and am currently constructing the menu. Being a world traveller, I wanted to share my haute cuisine knowledge with my guests in taking them on a wine and cheese tour dans le monde (around the world), to include such renowned items as Los Beyos Cheese from Spain, a firm and tangy cow's milk cheese to pair with Aalto Tempranillo wine from the Ribera del Duero region in Spain.

Ooh la la! I can already smell the delightful aromas of my fromage shopping expedition! If you have any good suggestions for wine or cheese, feel free to comment and I will take it en délibéré (under advisement).

Au revoir!