COCOBEAT

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] CHOCOLATE SEASON HAS ARRIVED. It’s finally getting cooler in last a few days in my city and surrounding area, but still has no sign of rain whatever over the month. Frankly I don’t remember when was the last time we had any drops of water from the sky. I had turned on the heater last night at first time in this fall. I made hearty vegetable soup and enjoyed almond cookies, and thought “ chocolate season has come” , have to make one. It’s the great season to enjoy rich chocolate confections. This recipe is my favorite, and perhaps the best recipe I know…it is not just more than rich fudgy brownies, it is the best brownies you ever have but you must use the best chocolate and butter you can find. That is all, nothing complicated and then you will never forget  the taste for

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] Summer has returned to the San Francisco Bay Area. No rain for more than a month and the temperature has soared to over 85 degree Fahrenheit in the past week where I live (Silicon Valley). The leaves of the plum tree and maple tree in my backyard are still green but dried out on the branches before turning to brown; perhaps you can witness that only in California. Pears are in season and I have been enjoying the taste and flavor many of them already, but more always I buy a bit too many, more than I can eat, but also framers at weekend farmers market are very generous for me. So this weekend I made white-wine poached pears and simple chocolate sauce . Wine poached pear is one of a kind dessert I learned when I was a young cook in the training. I remember we made them quit

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] “La poire est mure” the pear is ripe, the moment is favorable. It is the mid October, the season of pears; new crops are abundant on the markets and their best in the year. I enjoy their buttery tenderness, distinctive smell, flavor and soft texture. I don’t believe many American fond pears so much or they have never experienced their peak of fresh seasonal delicacy, ant I wrong? Even though I have not enjoyed their best peak flavor so often after many years in California. Perhaps I live in a metropolitan area where no pear trees are around.  Also I have learned about tricky, serious business about handling pears; from the farm to the market. Pear farmers need experienced decision making