I add 2 teaspoons of instant espresso powder to boxed chocolate cake mix and prepare as usual.

Chocolate frosting:
1 cup butter
2 1/2 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon vanilla
3 tablespoons cream

In mixer: cream butter, sugar and cocoa until blended. Add cream and vanilla and whip until smooth.
Piped with an 823 star pastry tip

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NPR ran a piece today about the famous Iberico Ham. It’s available now in the US, though the acorn fed variety, Iberico de Bellota, is not scheduled to be in the US until this summer at an estimated price of about $90 -120/lb.

I haven’t seen any in Providence, then again I haven’t been looking. I’ll have to try Russo’s in Watertown, as it’s not too far from the office.

If anyone in New England has spotted this treat, drop me a line!

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Last night at the Whole Foods Market in Providence I spotted a display of cutely packaged Jo’s  Peanut Butter Crunch candies at the register. In my bag the twosome went along with my sushi dinner and Eden Soy soy milk.

The chocolate treat was my mid-morning snack. I’ve heard good things about Jo’s candy but found the overall flavor of the peanut butter lacking. The chocolate quality was good, smooth and melty, but again, was a weak tasting milk chocolate. Overall it was ok, but really lacked much flavor.

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I’ve been nibbling on Spanish cheeses this week. I finished my wedge of Manchego for the lunch the other day, so today I  picked up some drunken goat from the Whole Foods Market. I’ve heard this can be hard to find, is that still the case? They seemed to have an ample supply. It’s my first time sampling this goat variety and was expecting a slightly different taste. I love goat cheese, but I honestly didn’t taste that much difference for regular goat cheese. It of course was slightly milder, yet slightly more tangly, and had a creamy, almost Gouda like consistency. Very good, but I was expecting more.

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Super Bowl snacks

Fried goat cheese, spinach & artichoke hummus and blanched haricot verts.

Plum tart for dessert

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We tried Juniper frozen yogurt on Thayer St. in Providence. I’m told it’s similar to Pinkberry, but since I’ve never been to Pinkberry, I can’t make that comparison.

They were giving out free samples this afternoon and there was a bit of a crowd. The general consensus among a bunch of college students milling about was that it “tasted like yogurt.” I agree, it’s a frozen version of tangy plain yogurt. I had mine topped with raspberries. I plan on going back and trying a few other toppings, next time a drizzle of honey with some fresh fruit.

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Italian candy maker Pastiglie Leone makes a line of lozenges in a variety of flavors, including assenzio, or absinthe. The candies have a texture similar to Altoids, but are about half the size of the famous mints.

I’ve sampled several other flavors in this line, including lemon and cinnamon and the absinthe flavor is my least favorite — it’s simply too bitter. There is an anise flavor, but the range of bitter flavors overpowers any subtle sweetness. I couldn’t even finish one small candy.

The flavor is awful, but the packaging is delightful. I’m keeping an unopened box on my desk for sheer aesthetics. I truly am a sucker attractive packaging.

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From the food sections of newspapers and blogs everywhere, here are some that looked tasty:

Gumbo via Atlanta Journal-Constitution
Asian wraps veggie samosas and more, via The Vancouver Sun
Various snacks via YumSugar
Multiple guacamole recipes via The Washington Post
Mario Batali’s menu via Serious Eats

What are you making? I’m still undecided.

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A shout-out to the local cheese shop/bistro, Farmstead. They are offering an assortment of food and wine classes. Thinking about taking the Normandy class next month.

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Has anyone taken one of these tours/vacations? I read an article in the NYT last year about a chef in Fez, Morocco that provides cooking classes for tourists. I’d really like to go, this year if possible for some cooking, eating and photo taking.

I’ve been brushing up on my French!

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