Fog City News

I don’t get up to San Francisco during the week much, but when I do I always find time to stop in at Fog City News (455 Market Street). Fog City is the coolest news stand on the planet (as far as I am concerned). They have over 700 magazine titles, most in multiple languages and over 150 kinds of chocolate in stock, and nothing with the name “Hersheys” on it. The folks there are friendly, knowledgeable and nuts about chocolate. So if you want a read about the latest break through in “String Theory” while eating a piece of raspberry, orange, almond chocolate, this is the place for you. The only problem is they are only open Monday thru Friday.

Todd’s Chocolate Pudding Souffle’

this recipe got invented when Lisa was pregnant with Alexa. It was supposed to be a traditional Chocolate Souffle’ but it didn’t quite come out that way. It is a bit of work but perfect for this time of year.

8 tbs unsalted butter
4 tbs sugar
6 egg yolks
5 oz bittersweet chocolate (melted)
2 tsp vanilla extract
4 tbs flour
2 tbs potato starch
4 egg whites (whisked to soft peaks)

Whisk the butter and sugar until smooth and fluffy. Beat in the egg yolks one at a time, and then add melted chocolate. Add vanilla, flour and potato starch and combine well.

Fold the whisked egg whites into the chocolate.

Butter a 4-cup pudding mold and pour the pudding into the prepared mold. Place in a water bath and bake in a preheated 350 degree oven for 35 minutes. Let stand 10 minutes before un-molding.

Serve with vanilla bean ice cream and chocolate fudge sauce (if you really have a chocolate jone’s going).

Serves 8 (sometimes)

Sarah’s Vineyard, 2002 Estate Reserve Chardonnay (Junk)

Lisa and I had this wine at dinner a few nights ago. We wanted to try something different, so we asked the wait person to recommend something. We told him about the wines we like (this is usually the best way to get a good recommendation), he insisted that this was a great wine. The price seemed to indicate it was a great wine (not cheap). It was not a great wine! It is light yellow in color, with an overpowering citrus nose. The winery notes say that it was aged in French Oak barrels, they must have aged it about thirty seconds or the barrels may have been thirty years old, no detectable oak. The underlying flavors are apple and vanilla, but the acid is so intense that they are barely detectable and not enjoyable. Only 325 cases produced, so it is rare and mostly unknown, and should be kept that way.

Silver Oak, 1996 Alexander Valley Cabernet Sauvignon

The other night after a long day at work, I needed a treat, so I dug back in the cellar and came up with this one. This wine has aged into a dark ruby-red color with a deep nose of cassis and chocolate. It has an almost light body with a long, complex, smooth as glass finish. The winery note says it should age well until 2018, but I think it is time to drink it. My last six go this year.

Paul Hobbs, 2003 Chardonnay Russian River Valley

A light yellow/gold color, this wine offers a nose of pear and lemon zest. It has a full-bodied feel in your mouth, with elegant layers of apple, pear, and melon flavors. This finish has a gentle but crisp acidity. Enough was made to make it out of the SF Bay Area, so if you find it buy it. (2855 Cases Made).