Jan Norris: Food and Florida Online

Are You a Food Entrepreneur? A Commercial Kitchen Awaits at Last

Jan Norris — Mon, 08 Mar 2010 14:21:34 +0000

Friend and fellow food writer Bill Citara tells us on the New Times blog that finally, a commercial kitchen is soon to be available for food entrepreneurs who want to jar their own salsa, make their own barbecue sauce, start a line of salad dressings 0r – whatever.

Finding a licensed, professional kitchen to work from that’s not going to put you in red ink the minute you hit the stove has been a stumbling block for so many cooks who dream of a better biscuit dough, the spiciest spice blend, and more. While the kitchen can’t improve a basic product, it can afford you the chance of seeing your food get to market.

Planned is a full facility where pros will offer tips on the business end of things, while others teach production and sanitation know-how and offer help on licensing, labeling, or even catering – if you want to go that direction.

The Production Kitchen (1253 Old Okeechobee Road, Suites B8 & 9, West Palm Beach; 561-833-3585), is set to open by March 30 – courtesy of Chrissy Benoit, of Lake Worth’s Havana Hideout, a bar and restaurant on Lake Avenue.

To get the details, go to www.theproductionkitchenwp.com.

EatBeat: Food Events – Oscar Night Dinner, Organic Greenmarket, AFWC Gala, Savor the Avenue and Boca Bacchanal

Jan Norris — Sat, 06 Mar 2010 16:56:14 +0000

Oscar Dinner at Bogart’s

Matt Damon, up for Best Supporting Actor for Invictus /photo by Nicolas Gemin, Paris

Get your Oscar ballots ready and head to Bogart’s in Boca – they’re hosting an Oscar night dinner Sunday night, with a 3-course special dinner and a group party to watch the awards show on their big-screen TVs.

It’s always more fun to dish about the stars with others…might as well do it where you can get decent eats, too.

Not sure about Matt Damon as a winner this year – he’s again nominated as Best Supporting Actor with great company. He looks good for it, but we’ll see.

Bogart’s in the Cenemark Palace 20, upstairs

3200 Airport Road, Boca Raton
Hours: 11:30 a.m.-11 p.m., Monday-Thursday; till midnight Friday and Saturday, and 11 a.m. to 11 p.m. Sunday
For reservations and info: (561) 395-4695; www.bogartsofboca.com

Green Gourmet Now Open for Dinner, and Greenmarket

Chef Joey Giannuzzi is already growing a huge fan base out in west Delray with his Green Gourmet prepared foods market. He decided last week that dinners would be a good idea, and put in a few tables, and now offers table service after 5 p.m.

We had a great dinner at this all-green spot (even the china is recycled from thrift stores and family stashes), which included his fresh-made silky mozzarella atop a very thick, juicy slice of organic tomato with a perfectly balanced fresh basil pesto vinaigrette. Couldn’t make the bites come out even – and will definitely have to order two next time with even more bread.

He also offers green drinks – including wheatgrass juice and organic smoothies – at half off during happy hour, 3-5 p.m.

On Sundays, from 8 to 4 p.m., Giannuzzi has started an organic greenmarket in the parking lot in front of the Green Gourmet. He’s sourced organic produce and products from all over the state and two tents of vendors are selling. you can go inside and get breakfast or lunch from Giannuzzi, too.

Green Gourmet Cafe and Greenmarket

16950 Jog Road (in Shoppes of Addison Place), Delray Beach
Hours: 11 a.m. to 9 p.m., Monday-Saturday; 8 a.m. to 5 p.m. Sunday.
More info: 561-455-2466; www.thegreengourmetdelray.com

Upcoming: American Fine Wine Competition Gala Dinner, Savor the Avenue, Boca Bacchanal

Mark your calendars for several food events this month:

March 13 – The 3rd Annual AFWC Gala Dinner: At the Lincoln Culinary Institute in West Palm Beach, more than 500 wines, including the winners from the American Fine Wine Competition, will be poured at this fancy feast. Dinner is a collaborative meal from five notable chefs: Johnny Vinczencz of Johnny V’s Las Olas, Michael Wagner of Lola’s on Harrison, Oliver Saucy of Café Maxx and Cindy Hutson of Ortanique on The Mile, and Pastry Chef Juan Valesquez of Paradiso. Jazz singer Nicole Henry will perform. Tickets are $195 per person and include the Sparkling White Party of American bubbly pourings, seated dinner and entertainment. A silent auction also is featured. The Red Cross Haiti earthquake relief, the Quantum House and the scholarship fund at Lincoln Culinary Institute benefit. For information, go here or call (561) 504-8463.

March 18 - Savor the Avenue 2010: The longest dinner table imaginable goes the length of Atlantic Avenue in Delray, where chefs from participating surrounding restaurants offer up dinner for the Office Depot Foundation. Wines, food and crazy dining partners are all part of the fun. Costs run from $49 to $85 per person, depending on the restaurant. We warn you it will sell out very soon – don’t wait to make a reservation with the restaurant of your choice. For all the details, including menus of those participating, go here. …

March 19-21 – Boca Bacchanal 2010: The huge food and wine event features noted chefs (Paula Desilva of 3030 Ocean, this year) and boatloads of great wines. The tony vitners’ dinner is sold out months ahead (plan ahead next year) but there are still tickets to the Bacchanal and the amazing Auction ($225) at the Boca Raton Resort & Club Saturday night; Sunday’s Grand Tasting at the Mizner Park Amphitheatre ($85 in advance; $100 at the gate) and at the Wine Seminar, Therapy of Aromas, at the Boca Museum of Art on Sunday ($25). For tickets and information, go here, or call (561) 395-6766, ext. 101.

Crack Pie: The Tweaked Home Version

Jan Norris — Fri, 05 Mar 2010 15:03:22 +0000

The biggest recipe sensation to hit the net is the Crack Pie – a buttery, creamy, sinfully rich affair that costs $44 at its origin: Momofuku’s Milk Bar in New York City.

What’s worth $44 in this pie? Nothing that you can’t replicate for at last a fourth of the cost at home – if you’re any kind of baker.

Here’s the tweaked recipe – “adapted” from several now out there. Let the pies bake and “set up” - don’t open the door to check them until 5 minutes before final baking time. Two 9-inch pie pans are, I think, better than the 10-inchers originally called for.

Homemade Crack Pie

For 2 9-inch or 10-inch pies:

For the crust:

Crumbled cookie mixture (recipe below)
1/4 cup (1/2 stick) unsalted butter
1-1/2 tablespoons light brown sugar
Pinch of salt

For the filling:

1-1/2 cups sugar
1 cup minus 1 tablespoon light brown sugar, lightly packed
1/4 teaspoon salt
1/3 cup plus 1 tablespoon non-fat powdered milk
2 teaspoons corn starch
1 cup (2 sticks) unsalted butter, melted
1 cup minus 1-1/2 tablespoons heavy cream
1-1/2 teaspoons pure vanilla extract
8 egg yolks
Confectioner’s sugar, for sprinkling

Preheat oven to 350 degrees.

Prepare crusts: combine the cookie crumbles, butter, brown sugar and salt in the bowl of a food processor. (Or, use an electric mixer on high speed to combine well.) Process or blend until the mixture holds together when squeezed.

Divide the mixture into two greased 9- or 10-inch pie plates. Press mixture evenly into bottom and up sides of pans. Set aside.

Make filling: Preheat oven to 375 degrees.

In a large mixing bowl with wire whisk, combine sugar, brown sugar, salt, powdered milk and corn starch. Use an electric mixer on low speed with whisk attachment to add melted buter; add heavy cream and vanilla and mix.

Use a wire whisk to add egg yolks, one at a time, until just incorporated. Scrape sides of bowl well. Do not beat.

Divide mixture into two prepared pans and put into oven on rack set at center position. (If using small oven, bake them separately so enough air circulates around pie to set filling evenly.)

Bake at 375 degrees for 15 minutes; lower heat to 325 degrees and bake about 12 to 15 minutes more, or until the filling is set, but still shakes lightly. Pies should be golden brown when done.

Note: 9-inch pies may take up to 20 minutes’ baking time to set.

Cool on racks for 30 minutes; refrigerate until well chilled. Dust pies well with powdered sugar before serving.

Makes 2 9-inch or 10-inch pies.

Note: These pies freeze very well, wrapped tightly. (Do not dust with sugar till just before serving.)

Baker’s note: Individual ovens vary widely and yield different results. You may want to bake a test pie before baking the full recipe; adjust as needed both time and temperature.

Oatmeal Cookie for Crust

This oatmeal cookie to crumble for crust can be made ahead.

2/3 cup plus 1 tablespoon (3 ounces) flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened, but not melted
1/3 cup light brown sugar
3 tablespoons sugar
1 egg
1 cup rolled oats, lightly spooned into measuring cup

Preheat oven to 375 degrees.

In a medium bowl, sift together flour, baking powder, baking soda and salt.

Using an electric mixer in a medium bowl, beat the butter, brown sugar and white sugar until light and fluffy and sugars are incorporated.

On slow speed, beat in egg.

Add flour mixture, a little at a time, scraping down the bowl after each addition and beating well to incorporate. On low speed, add the oats and beat till well mixed.

Grease a 9-by-13-inch baking sheet. Spread the mixture onto the sheet with a rubber spatula.

Bake about 18 minutes, or until golden brown and cookie mixture is done. Do not underbake. Remove and cool. Crumble the mixture finely to use for crust.

Makes 2 9-inch or 10-inch pie crusts.

Good Friday! A New Food Co-Op in Delray Run by Boys & Girls’ Club

Jan Norris — Fri, 05 Mar 2010 13:13:26 +0000

The West Palm Beach co-op model is copied in Delray Beach

On Saturday, residents in South Palm Beach County will get their own food co-op – a helping hand to get fresh fruits and vegetables and other staples at a deep discount. The Rise and Shine Food Co-Op in Delray Beach is a project run by a grant to the Boys & Girls Club, Palm Beach County, from the Quantum Foundation.

Twice monthly, residents who sign up receive three bags of fresh produce, bread, and household staples for $30.

There is no restriction on who is eligible.

Read all about it in my story in the Broward New Times.

What: Rise and Shine Food Co-Op Kick-off

Where: Naoma Donnelly Boys and Girls Club, 1451 S.W. Seventh St., Delray Beach

When: 8 a.m. Saturday, March 6

Cost: $30 a month to participate, plus a one-time $10 administrative fee

Details: Must order in advance by noon Friday, March 5; hereafter, on the Thursday before delivery, which is the first and third Saturdays of every month.

For more information or to place order: Call 561-279-0251.

Best Turkey Meatloaf Recipe Ever!

Jan Norris — Thu, 04 Mar 2010 16:02:37 +0000

Henry's turkey meatloaf/photo by Jim Rassol, Sun Sentinel staff

In my You Asked for It! column today in the Sun Sentinel, I give the recipe for the best turkey meatloaf — ever. It’s from John Bellame, of Henry’s in Delray Beach. It’s the best recipe I’ve published and tested yet for the column.

True confession: I don’t like ground turkey. But combining dark and light turkey meat and grinding them together give the meatloaf the flavor depth and moisture it needs to elevate this. It’s darn good!

The turkey meatloaf recipe

I’m reprinting it here for my food readers, but you can find it and others I’ve written about – including the cannoli filling from Joseph’s Classic Market – today on the Sentinel web site.

Henry’s Turkey Meatloaf

3 tablespoons vegetable oil, divided use
1 cup small dice Spanish onion
1 cup diced carrots
2 teaspoons minced garlic
2 cups cremini mushrooms, quartered
1 tablespoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
½ cup chopped flat leaf parsley
1 tablespoon minced fresh thyme
1 tablespoon ketchup
1 ½ cups panko bread crumbs
1 egg, plus 1 egg yolk
2 pounds freshly ground turkey, dark and light meats

Heat 2 tablespoons of oil in a large skillet over medium heat. Add onions, carrots and garlic; sauté until soft, but and slightly caramelized, but not overcooked. Remove vegetables from pan to a large mixing bowl. Return pan to heat and add remaining tablespoon of oil. Add mushrooms and sauté, carmelizing slightly. Put mushrooms into vegetable bowl and cool to room temperature.

Once cool enough to handle, add remaining ingredients and mix well with hands.

Form mixture into a loaf shape, about 4 inches in diameter. Wrap loaf in parchment paper and place in a 9-by-12 inch baking pan.

Bake at 350 degrees for 45 minutes, or until completely cooked throughout. (Internal temperature should reach 155 degrees F.) Cool slightly before unwrapping.

Slice and serve with turkey gravy (recipe follows) and mashed potatoes.

Makes 8 servings.

(Recipe courtesy Chef John Bellame, Henry’s restaurant in Delray Beach, FL.)

Have You Had Your Knives Sharpened Lately?

Jan Norris — Mon, 01 Mar 2010 14:31:33 +0000

You can tell a serious chef and cook from an amateur – by picking up their knives and doing some chopping.

True chefs and cooks keep their knives as sharp as when they left the factory, and pride themselves on keeping them that way. They know that unsharp knives are the most dangerous tool in a kitchen.

Bourdain proves it

Bourdain at 2008 fest

I was at the South Beach Wine and Food fest yesterday, and watched Eric Ripert and Anthony Bourdain cook. The first thing Bourdain did when he picked up a knife, without even thinking about it, and while talking about something else, was to thumb the blade - it was as natural a movement as he followed with: slicing a shallot in seconds, thin as paper.

Will a sharp knife let you cook like Bourdain or Ripert or Lagasse or Beard? If you buy Shun knives, or Henckels or Kai, or Wusthoff’s, will that make you a good cook?

Not even close! And especially if you don’t take care of the knives.

But from 10-3 today, you can do ONE thing that the pro chefs do and do it as well: Have your knives sharpened professionally. By someone who has a wheel, the correct angling device and experience!!!

Bring your chef knives today ONLY to Sharp N Fix – at Brown Baggin It Sandwich Shop, 934 Park Ave., Lake Park. (Take Northlake to 10 Avenue – that’s the lower end of Alt. A1A), turn south and go to Park Avenue. It’s next door to abandoned Rosita’s grocery store.) John will be outdoors on the deck: You can have a great sandwich or salad while you wait.
Call 573-382-4072 for more info.

Brown Baggin’ It

EatBeat: Eat Slow and Organic at Green Gourmet in Delray Beach

Jan Norris — Sat, 27 Feb 2010 13:17:04 +0000

The Slow Foods Glades to Coast chapter meets tonight for a sample-taste menu from Chef Joey Giannuzzi of the Green Gourmet.

It’s an inexpensive way to sample a lot of the chef’s foods, drink some organic wines and meet interesting people who are passionate about moving away from “corporate food” and keeping meals real and foods sustainable, and the earth green. All worthy goals – do your share as a food lover.

Chef Giannuzzi, formerly with Henry’s, is someone to watch — he’s as passionate about flavors as the mission statements, so don’t expect bland foods – his dishes are gourmet, but comprised of nearly all organic and sustainable products. The take-out part of his shop serves on corn-based biodegradeable containers. He practices what he’s selling in other words.

Slow Foods Scene at the Green Gourmet

Saturday (Feb. 27), 5 p.m. cash bar – organic wines or microbrews; 6 p.m. dine-around
16950 Jog Road (in Addison Place), Delray Beach
Phone: 561-455-2466; www.thegreengourmetdelray.com
Tickets (Pay at door): $25 members of Slow Food; $35 non members

and 1 glass of Live A Little Organic Fairtrade White Wine or Montes Sustainably Grown Cabernet

or Organic Jasmine Peach Tea

All inclusive – Tax, Gratuity and donation to SF Community Projects

Cash Bar—5.00 wine by the glass & selection of Micro Brews or fresh juices

Stop by and meet others interested in changing our food system, creating a more healthy sustainable South Florida and having a great time doing it.

Learn about Slow Food.

Pay at the door.

http://thegreengourmetdelray.com/

JOEY GIANNUZZI, FORMER EXECUTIVE CHEF AT HENRY’S IN DELRAY BEACH, FLORIDA, OPENED THE GREEN GOURMET, AT ADDISON PLACE IN DELRAY BEACH, ON NOVEMBER 2, 2009

Delray Beach, FL — Local foodies are buzzing about the opening of Chef/Owner Joey Giannuzzi’s The Green Gourmet — an upscale fast-casual eatery that serves up organic gourmet comfort food — which debuted on November 2, 2009, at Addison Place in Delray Beach, Florida. Giannuzzi developed a loyal following at his former post — as the Executive Chef at Henry’s in Delray Beach — where plenty of devoted fans used to line-up to dine at the restaurant during his eight-year tenure from 2000 – 2008.

The Green Gourmet is a novel concept — this innovative eatery serves up extraordinarily delicious dishes, which are comprised almost exclusively of high-quality organic ingredients, which are healthy for diners.

Giannuzzi notes, “By opening The Green Gourmet, I am able to realize my dream of bringing delicious, organic gourmet food, to my guests. I am thrilled to be pursuing my passion by combining flavorful, healthy options that are affordable and accessible.”

Chef Joey is passionately devoted to creating dishes that are comprised of ingredients that are 98 percent organic, all natural, or biodynamic. It is also important, to note, that all protein, fruit, and vegetables here are organic. Additionally, The Green Gourmet features a “scratch” kitchen — all sauces, dressings, soups, soup stocks, etc. are house-made by Chef Joey and Chef Fernando Lemus. Furthermore, this talented duo is making their own mozzarella and ricotta cheese. It is important to note that there is no fryer at The Green Gourmet.

Good Friday! Million-Dollar Chicken Recipe on the Chow Homecooking Board

Jan Norris — Fri, 26 Feb 2010 11:56:26 +0000

Some food message boards aren’t worth the trouble it takes to call up because of the comments. (Some people simply shouldn’t own computers… or stoves, either.)

I like ones that deliver and have useful conversations that make me want to try unusual things or new techniques. The Chow Home Cooking board is one of the more engaging ones I read.

This week, they discussed one of my favorite recipes: Salsa Couscous Chicken – now known as Million-Dollar-Chicken, since it won the big-buck prize for Ellie Matthews in the Pillsbury Bake-Off in 1998 in Dallas. (Click the title to get the recipe and more about it.) I’ve made this countless times and use its components otherwise – for slow-cooked pork ribs or beef shortribs. Boy howdy, my mouth is watering just thinking about this. It’s all due to the new words for taste: Flavor profile. This one is sweet, savory and simply unctuous. Surprising low-cal, too.

To get in on it, go to Chow, then sign up for the Chow Home Cooking Newsletter Digest sent to your email. Contact them by emailing newsletters@chow.online.com

Once a week, they drop the digest with a few graphs and teases with links in your mailbox, and lead you to recipes and discussions that in turn lead to a bunch of variations you hadn’t thought of. Sometimes, they tangent off, but it’s all home cooking.

Delicious Good Friday reading!

Food Savvy? Take the Milwaukee Journal-Sentinel Cooking Quiz

Jan Norris — Wed, 17 Feb 2010 14:27:11 +0000

Think you know a thing or two about cooking?

Take this 21-question quiz on the basics, devised by my fellow food editor, Nancy Stohs of the Milwaukee Journal-Sentinel. (Once you click on the answer, the next question appears.) Post your score as a comment and let’s see how smart our cooks are here.

Click here to take the quiz.

Sun Sentinel Food Editor Deborah Hartz-Seeley Steps Down

Jan Norris — Tue, 16 Feb 2010 00:58:27 +0000

Deborah Hartz-Seeley, who’s been the anchor and editor for the South Florida Sun Sentinel’s Food Section for 20 years, left the paper last week.

Deb and I are friends and we were colleagues. I’m going to miss her – as I’m sure her readers will.

I caught up with her for a little retrospective on her most interesting career.

The first, obvious, question – why did you leave now?

Deb: I decided it was time to leave because I felt like the section was at its prime, and readers loved it. And I think it’s best to leave when things are on top.

How long have you been involved in food – not just at the Sentinel?

Deb: I got my first job in food working in a pizza kitchen in college and never looked back. I managed a steakhouse full time while getting a bachelor’s of arts degree from the University of Pennsylvania in Philadelphia, Pa.

And then I worked in restaurant kitchens for a year or so after graduation until I decided to get a master’s of science degree in agricultural journalism specializing in food and nutrition from the University of Wisconsin in Madison. (Journalism intrigued me because I’d helped put myself through college writing comic books.)

After that, I went straight to the test kitchen at Ladies’ Home Journal. I’ve worked on newspapers in Indiana and the Chicago suburbs. I also was editor in chief of Cook’s (the forerunner to Cook’s Illustrated) before coming to the Sun Sentinel 20 years ago.

Do you remember the very first dish you cooked or baked?

Deb: I made a spiced layer cake from a Duncan Hines boxed mix. I slathered it with maple icing made from a vanilla boxed mix that I dressed up with real maple syrup. The “recipe” was on the cake mix box. Of course, that was the first “real” food. My two sisters and I used to play Miss Cookie’s Kitchen where we pretended to run a restaurant and serve food.

Tell me about some of the most memorable stories that you covered.

Deb: I got to go stone crab fishing with Julia Child. I spent a day in the kitchen with a French chef and that turned into my being able to spend a morning a week in his kitchen working side by side with him for a couple of years. It was an incredible education. The most fun for me over the years has been going into a kitchen and actually working with a chef or home cook.

What’s your favorite kitchen tool you found over the years?

Bottom blade of corn stripper

Oxo's Corn Stripper

Deb: It’s a tool I got recently for removing kernels from an ear of corn. I used to hate that job. The cob would fall over and the kernels go flying all over the room. But this tool looks like a computer mouse with a blade on the bottom. You drag the blade down the cob and the kernels collect in the bulbous part. It even measures the cups of kernels you’ve got.

How do you think food world has changed over the years, and what or who had the most influence over it?

Deb: I think television has had the most influence changing the food world. What I’m seeing is that if you talk to the older generation of chefs (those from, say, 45 to 75), and ask them where they learned to cook, they can tell you wonderful stories about growing up. They talk about grandparents who cooked, fathers who cooked, mothers who cooked. They make you want to sit at their family tables and eat with them.

But if you talk to the younger chefs (those in their 20s and 30s) and ask where they learned to cook, they tell you from chefs and cooks they watched on television.

Did it make us better cooks, or more aware of our food? Or are we on a downhill spiral?

Deb: We are losing all those chefs’ wonderful stories, not to mention their years of experience in the kitchen that is not being passed from one generation to the next. I find it incredibly sad.

What are you planning to do now, at least short-term?

Deb: I am taking some time to relax. I know I will want to do some sort of work - whether it’s freelancing, other type of writing or teaching. I shaped a very strong food section that attracted readers and advertisers in a very down economy. That wasn’t by chance. I have many insights I’d like to share (and, no, I didn’t learn them on TV).

But I’ve been working steadily for 30 years. I have a kayak hanging in the garage that hasn’t had its skeg in water for a long time. It’s calling me. At least for now.

Where can people contact you?

Deb: I am easy to find at debhartz@att.net – and my cell is 954-675-0596.

Leave us with a favorite recipe that you learned while food editor.

Deb: Here’s a go-to dessert recipe I printed in the Sun Sentinel in 1998. It is from Lisa Montenegro, who at the time was a pastry chef/instructor at the Florida Culinary Institute in West Palm Beach (now the Lincoln College of Technology). (Ed’s note: Montenegro is at Cakeability in Jupiter, FL.)

I just made it for a dinner party I had a few weeks ago. One tip, don’t remove it from the pan until it is completely cooled.

Lisa Montenegro’s Chocolate Pecan Torte

(This pastry chef-instructor recommends Callebaut or Ghirardelli brands chocolate for baking.)

Pecan Torte:

12 ounces bittersweet chocolate, finely chopped (see note)
1/4 pound (4 ounces, or 1 stick) unsalted butter
1 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1- 1/4 cups ground and toasted pecans
1 tablespoon flour

Ganache Glaze:

8 ounces semisweet chocolate, finely chopped
1 cup heavy cream
2 teaspoons vanilla extract

To make torte: Preheat oven to 375 degrees. Grease and flour a 9-inch round cake pan. In the top of a double boiler, combine the chocolate and butter.

Bring water in bottom of double boiler to boil over medium-high heat. Place top of double boiler over pan of hot water and stir often until mixture melts.

Meanwhile, whisk together the sugar, eggs and vanilla until well-combined. Slowly add the melted chocolate mixture and, using a rubber spatula, mix until combined. Stir in the pecans and flour; mix thoroughly.

Pour into prepared pan and bake 30 minutes or until center is set, not dry or wobbly. Let cool completely before glazing.

To make glaze: Place chocolate in a medium bowl. Place cream in a medium saucepan and heat over medium heat, stirring, until it boils. Remove cream from heat and immediately pour over chocolate, whisking until all the chocolate is melted. Add the vanilla and stir to blend.

Place torte on rack over waxed paper. Let the glaze cool until it feels slightly warm to the touch and pour over torte, starting in the center and letting it cover entire torte including sides (if you have used almost all the glaze and there are any uncovered spots on the sides of the torte, pour some glaze on top right above the spots and let it run down to cover them). Place torte on rack and refrigerate 20 minutes to set glaze. Remove glazed torte from rack to a clean serving plate and serve. You may want to let it warm up just a little to make serving easier.

Makes 16 servings. Per serving: 410 calories, 5 grams protein, 32 grams fat, 33 grams carbohydrates, 96 milligrams cholesterol, 25 milligrams sodium, 71 percent calories from fat.

*Note: Bittersweet chocolate does contain some sugar but not as much as semisweet. We were unable to find bittersweet chocolate, so used 6 ounces unsweetened chocolate and 6 ounces semisweet chocolate in the torte. It worked fine.

**To toast pecans: Place nut halves in a single layer on a baking sheet. Bake at 350 degrees for about 15 minutes or until golden. Shake pan periodically to turn nuts. Let cool and then grind nuts.