Wednesday, April 18, 2007

Gourmet Shops of New York: Markets, Foods, Recipes

Gourmet Shops of New York: Markets, Foods, Recipes

I’m not a Foodie so I do rely heavily on prepared food for nightly family dinners. Unfortunately, many of the dishes soon become repetitive to my very particular husband and sons.  I’m always scouting for new takeout shops, so when I received a copy of Gourmet Shops of New York: Markets, Foods, Recipes by Susan P. Meisel and Natalie Sann (Rizzoli, May release) I immediately took a peek to see if there were any gourmets shops I hadn’t  seen or heard of on my daily search for a satisfying dinner. There were plenty of them.

There are also butchers, bakers, and gelato-makers in this beautifully photographed resource guide of over 180 culinary outlets from all five boroughs. What’s more, the authors, Susan Meisel and Natalie Sann, include dozens of incredibly mouth-watering recipes. I couldn’t take my eyes off of the Molten Chocolate cake recipe from Soho chocolatier MarieBelle. I’ll probably never actually get around to baking it but at least I’ll know where I can buy it!

Click to order
Molten Chocolate Cake
MarieBelle, New York/serves two

31/2 tablespoons (about 1/2 stick) unsalted butter, chilled and cut into small cubes

1/2 cup MarieBelle’s Aztec Dark Hot Chocolate Mix

1 large egg beaten
2 tablespoons confectioners’ sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1/2 cup crème fraiche or whipped cream
  1. Preheat the oven to 350 degrees. Butter two 4-inch (or 6 ounce) ramekins and set aside.
  2. Melt the butter along with the chocolate mix in the top of a double broiler (or in a heatproof bowl set in a saucepan of simmering water), over a medium-low heat, stirring. Set aside to cool.
  3. Whisk the egg with the sugar until lumps disappear. Slowly mix the flour into the egg mixture with a wooden spoon until just combined. Stir in the cooled chocolate mixture.
  4. Pour the batter into the buttered ramekins, and set the ramekins in a baking pan. Crete a water bath by adding enough hot (not boiling) water to come halfway up the sides of the ramekins.
  5. Bake about 15 minutes, until the tops are just set. Timing here is critical, so watch carefully—this way the center will remain perfectly molten. Let the cakes cool slightly. Serve with crème fraiche or whipped cream.

-Sian Ballen