Monday, December 15, 2008
Thursday, December 11, 2008
The basic jist of the comments (so far there are over 200) is that this is an awful lot of money to spend on an ordinary dinner for two. I don't disagree; $100 is a lot of money to spend on one meal. One woman writes:
"I read the header for this and was astonished-- your favorite restaurants at a good price-- good price being $100 or so???? Do we really need this kind of thing while people are losing jobs, homes, retirement, life savings and kids are looking at a future with college unaffordable? Perhaps I live in a strange world, but I would not dream of spending $100 on a meal in a restaurant. "
— Stephanie Gilmore, Blacksburg, Virginia
Almost all of the comments are from people living outside of New York City. And I feel like dining in New York is a different experience than it is anywhere else in the country.
Is it more expensive? Yes! But is the food better? Yes!
This isn't to say that every restaurant in NYC is the best you've ever been to (far from it). But in New York, you have access to more than 20,000 restaurants. That choice, that accessability, that variety -- it's part of what you're paying for each and every time you go out.
For us, on this blog, I consider a bill under $50 before tip to be a cheap date spot. I consider any bill higher than that to be a celebration stop. I know that those are high figures for some people, and believe me, it doesn't exactly feel cheap to us, either. But restaurants are important to us, and while we couldn't do it every day, we're willing to pay the price when we do go out.
Peter and I were talking about this article last night at dinner, and he said he wished Bruni spent more time searching for hole in the wall spots that serve a great meal for a low price, or that Bruni went to truly fantastic, very expensive restaurants and worked the menu to keep the cost down. I think both of those are great ideas, but that may be because they also happen to be the exact approaches we take when dining out!
Monday, December 1, 2008
Wednesday, November 26, 2008
Happy, happy thanksgiving. So much to be thankful for.
Monday, November 24, 2008
Buses are the absolute worst way to travel when it's cold outside because you have to stand still outside. Peter's solution to this is to walk to the next stop instead of standing around and waiting until you and the bus finally cross paths. Not fun.
BUT! The Mexican place. That was fun.
A lot of people aren't too fond of Mexican food from New York, and I don't entirely disagree. It can be sticky and gooey and bland -- a far cry from the fresh, zesty stuff from Mexico.
Chavella's is much, much better than the other places we've tried around the city. It's on a very non-descript street with a giant nursing home across the way. But the inside is quite charming. Warm paint colors, a view into the tiny kitchen, and very sweet servers.
We started with some guacamole (good, but not great), then got an order of tamales with chicken. This was yummy -- a nice corn texture, a little bit of heat. I adore the corn that they sell at the Red Hook food stands covered with mayonnaise, cumin, chili powder, and Parmesan, and when I saw something like it on the menu, I had to have it. It was delicious, but would, of course, be better when corn is actually in season.
We shared a taco filled with potatoes and chorizo, which was the most memorable dish of the night. The chorizo/potato mixture had a very smooth texture, but a nice bite to it -- by far my favorite dish of the night. Then we had enchiladas with a mole sauce with just the right amount of muted chocolate in the background.
After we'd paid our bill ($30!), and were walking between bus stops trying to stay warm, Peter said, "I feel like we were missing that sort of place in our rotation." I'm so happy we have it now.
Wednesday, November 19, 2008
Sunday, November 16, 2008
Wednesday, November 12, 2008
It's just so short. I want the food and the decorating and the parties to last a lot longer than five weeks. Am I alone here?!
Anyways. I'm hosting Thanksgiving this year, and I'm feeling very grown up about it. To be fair, though, I'm only cooking for six people, and three of them are in my immediate family. Not so high stress.
Friday, November 7, 2008
I try especially hard to avoid the chaos of Midtown now, mostly because I know how fantastic the other parts of the city are. But sometimes it just doesn't make sense to do so. When friends are travelling in town for business, when meeting co-workers for drinks after work, and when you need to kill some time and fill up before heading to show, you need Midtown to deliver. And if you're not the sort of person who likes to rendezvous in a massive Olive Garden for these fun occasions, let me introduce you to my favorite go-to Midtown spot.
BXL is a Belgian restaurant and bar with mussels and pom frittes and delicious light and fruity beers. It has a near perfect central location at 43rd St. between 6th and 7th. The staff and bartenders and nice and attentive, and while it isn't wildly cheap, it isn't wildly expensive, either. For Midtown, it's just about perfect.
She's not my favorite person on the show (isn't she a little harsh sometimes?), but this is a fun article about all the fantastic places she visits. This is my favorite thing she wrote:
"At the end of the day I went over to Nikki Cascone’s restaurant, 24 Prince, and we had pizza night together. I came up with three special pizzas for the night. The first was a sweet-potato purée base with roasted cauliflower, mushrooms, ricotta salata, and fresh sage. The next was basic tomato with Pecorino and Comte cheese with sweet sausage topped with fresh arugula, and the third had a jalapeño-and-caramelized-onion relish with pulled roasted chicken, roasted fennel, and garlic. That’s really what I ate for dinner, I had a few bites of each."
Don't those pizzas sound great? Especially the sweet potato. Maybe the perfect thing to make for the night of the premiere!
Thursday, November 6, 2008
Sunday, November 2, 2008
Sunday, October 26, 2008
Wednesday, October 22, 2008
Monday, October 20, 2008
We got a fantastic bottle of rosé, but I can't share the name since the wine menu isn't posted online. It was the only rosé on the menu, though. Rosé can have a negative reputation, at least for me, because of all that terrible pink wine out there. But it can be so wonderful. This bottle was like a very full white wine. It was even, gasp, from Long Island. Crushing two unfair wine stereotypes in a single bottle!
We started with the serrano ham. It was thin, soft cuts of ham with cauliflower, squash, and brussel sprouts. All things I would never put together when left to my own devices, but a fantastic example of a dish that works because when they grow together, they go together.
Peter had striped bass with squash and grits and curry oil, which he loved. And I had a lovely piece of grilled char that was placed on top of roasted beets (my weakness!). On top of the fish was a healthy pile of lentils. I can't remember ever eating lentils outside of a soup, but they were perfect here -- earthy and muted alongside the tangy beets and buttery, salmon-like fish. Such a great mix of textures. They had a special that night with blue and white potatoes topped with creme fraiche and caviar. I was a little leary of the caviar, but it just gave them a nice salty taste.
At the beginning of the meal, we had planned on finishing off with the cheese plate. But, when the time came, we just couldn't do it. We needed something sweet instead. We had gingerbread cake with some kind of ice cream (passion fruit, I think). I usually think that restaurant desserts should be chocolatey, or at the very least, something I'd have a hard time re-creating at home. This didn't fit the bill, but it was perfect for the end of this lovely meal.
Peter even declared The Farm his favorite restaurant in Brooklyn! Well, he actually said it was a tie with Al Di La, but still, incredibly high praise. And this time when he said it, it wasn't just about the music.
Tuesday, October 14, 2008
Monday, October 13, 2008
Thursday, October 9, 2008
But something's happened to cabbage, or, more likely, something's happened to me. Because at the farmer's market, it looked good. Inviting, even. All gigantic and leafy and heavy. I made a version of this pork and cabbage dish from Amateur Gourmet, and it was, I don't know. Kind of...eh. The whole thing smelled like delicious butter when it was cooking, but the greens were bitter and mushy.
Then I found this cabbage casserole on the kitchn (oh, kitchn, you never let me down!). And let me just say, this is plus 25 points for the you-can-add-bacon-and-sour-cream-to-anything-and-it-will-taste-better team. That team is always so annoyingly ahead, aren't they? But they have such a winning strategy.
Adapted from a recipe on the kitchn
You will need:
4 slices of bacon (the fatty kind, if you have it -- I had center cut and it didn't have quite enough fat for cooking the cabbage in)
1 small cabbage or part of a gigantic cabbage, shredded
1 onion, finely chopped
1/2 cup sour cream and 1/4 cup cream cheese, stirred together
Pre-heat the oven to 375 degrees.
Cook four slices of bacon over medium heat, cooking slowly to get as much fat out of the bacon as possible, while leaving the bacon very crispy but not burned. As the bacon cooks, shred your cabbage. Pull the bacon from the pan and cook the cabbage and onion in the fat. Add salt to taste
Cook until the cabbage has started to shrink down and soften, but still has a bit of crunch left. Put the cabbage and onion in a baking dish. Then, top it with the sour cream and cream cheese mixture. Bake for 15-20 minutes until the sour cream begins to brown and lose some of its moisture. Crumble the bacon and sprinkle it on top.
This went beautifully with buttered noodles and sausage for an excellent weeknight meal.
Thursday, October 2, 2008
He was a fine looking specimen, though. Fat and purple and heavy for his size. But there was a certain amount of pressure to do something worthwhile with him. The garden gave us just the one, after all.
I was flipping through the newest Food & Wine searching for some dessert inspiration. I didn't find any, but I did find this. A great way to showcase the lonely eggplant.
Eggplant Parmesan with Bread Crumb Topping
Adapted from Food & Wine
You will need:
3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
1 can of crushed tomatoes
Salt and pepper
1 medium sized eggplant, sliced 1/2 inch thick
3 tablespoons coarsely chopped basil
1 cup Parmisan cheese3 tablespoons dry bread crumbs
In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Add the can of crushed tomatoes. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Stir in the fresh basil and season with salt and pepper.
Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
Preheat the oven to 400°. Spread some tomato sauce in the bottom of a pie plate. Arrange one-third of the fried eggplant slices on top. Sprinkle with 1/3 cup of the grated Parmesan cheese*. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for a few minutes before serving.
*The original recipe calls for some mozzarella added in between the layers along with the Parmesan cheese, which would have been wonderful, I'm sure, but I didn't have any on hand.
Tuesday, September 30, 2008
I was able to chat with the Culinary Couple last week about cooking with your significant other.
What is the best thing about being a culinary couple?
We both feel fortunate to have found a mate who can share a love for food. Food is woven into every part of our lives and our relationship. It’s in celebrations at fancy restaurants and experimentations in the kitchen. It’s in holidays with family and dinner parties with friends and quiet dinners over candlelight. We take pride in being a young couple that is not afraid to test our culinary boundaries.
How has cooking and food helped shape your relationship?
To us, cooking isn’t just about preparing delectable dishes. It’s about making memories in bites bursting with flavor, taking pleasure in other cultures, and sharing a bottle of wine while sautéing, stirring, and simmering.
We learn lessons together in the kitchen. We experiment and laugh at our mistakes. We tell secrets while savoring bowls of homemade soup and share dreams while eating strawberries in the warm sun.
Now, and in the future, we will always find time in our busy lives to enjoy a meal together.
I find that one of the best parts about cooking in a team is that you push each other to test your culinary boundaries with new ingredients and techniques that might seem a bit ambitious or scary when cooking for one. Do you find this to be true for you all?
It’s true that we wouldn’t attempt many of the meals we do without each other. Besides the fact that it’s much more fun to share a meal, we’ve introduced each other to new flavors and ingredients.
Emily has shared her love for mushrooms, shrimp, and cherries, and Nick has introduced her to blue cheese burgers and authentic German cuisine. He makes a mean Wiener Schnitzel!
Together we’ve experimented with pumpkin and pomegranates and avocados. We’ve tried escargot, duck, and Chilean sea bass. We have no fear when it comes to testing our taste buds!
What would a perfect day in the kitchen look like?
For now, we have to settle for an apartment kitchen with a four-burner stove, a small refrigerator, and limited counter space — but we make it work. It feels like home when the kitchen table is speckled with flour and pots crowd the stovetop and sweet smells drift from the oven. While one chops, the other stirs, and it doesn’t matter that we’re constantly bumping into each other. We sip beer and set the table while listening to music. It’s casual and comfortable and cozy.
We dream of one day cooking in a gourmet kitchen with stainless steel appliances, a double oven, a spacious island, and a gas stove. But for now, our apartment kitchen is just perfect.
What are your all-time favorite books to turn to for culinary inspiration?
We look to the Web for inspiration more often than print cookbooks. Some of our favorite sites are allrecipes.com, foodnetwork.com, and smittenkitchen.com. Of course, we also have a collection of cookbooks including several versions of Betty Crocker, a few written by Rachael Ray, and one that showcases the best Amish recipes. And our coffee table is always stacked with food magazines like Bon Appetit, Taste of Home, and the latest from Wegmans.
Favorite cooking shows?
We love the thrill and spontaneity of the Iron Chef. We marvel over the chefs' abilities to convert simple secret ingredients into pieces of art — both to the eye and to the tongue. We even adapted the television show into our own competitive version! So far we’ve challenged each other to Battle Limes, Battle Peanuts, and Battle Apples.
We also enjoy watching Bobby Flay grill from his Brooklyn brownstone and Jamie Oliver offer tips from his garden.
Do you have a go-to weeknight dinner?
We love all pasta, but our favorite is simple whole-wheat spaghetti topped with an easy and flavorful homemade sauce. The sauce is a combination of sautéed garlic and onions and canned stewed tomatoes. We add lots of oregano, crushed red pepper, and fresh basil. Sometimes, if we’re really hungry, we add chicken or sausage. The longer it simmers, the better it tastes. This is our go-to meal because we always have the ingredients on hand, and it’s just so yummy!
What’s the best special occasion dinner you’ve made together?
Valentine’s Day 2008 — it was our first valentine’s day together, and rather than paying $100 for a fancy fare, we created an impressive and delicious meal of our own. After watching “No Reservations,” we poured glasses of wine, tuned the laptop to Pavarotti, and began to cook. We seared scallops and added them to wild mushroom risotto. This was served after an appetizer of white asparagus and heirloom tomatoes with warm shitake dressing. And for dessert we made a heavenly chocolate hazelnut lava cake.
*I have a not-so-secret wish to challenge the Culinary Couple to an Iron Chef competition! Wouldn't that be fun?!
Wednesday, September 24, 2008
Everyday, a version Keillor's Writer's Almanac is emailed to me (usually at 4:00 AM -- who is the poor American Public Media intern emailing this out at 4:00 AM?). There's a poem at the beginning, and then little tidbits about writer's on their birthdays, anniversaries of historic events -- that sort of thing. It provides a nearly perfect five minute break in the afternoon with a cookie and a cup of tea.
All this week, they've been writing in celebration of the anniversary of the Norman invasion of 1066 and what that defeat meant for the English language. And today, it's all about the French food and cooking words that entered our vocabulary as a result of the English defeat.
Read it here.
Now I just need decide how to super. Beef? Pork? Mutton?!
Monday, September 22, 2008
Last weekend, my parents drove to the city from Connecticut to drop off some old family furniture, stock up my brand new fridge, and take Peter and me to a nice dinner in our new neighborhood. For a moving weekend, it was pretty fantastic.
On Saturday night, we ended up at a table in the garden of Franny's and then at the Chocolate Room for dessert. It was a lovely welcome to the neighborhood.
But it was the homemade food that really made the weekend. My mom makes fantastic breakfast casseroles, and she brought one with new potatoes, spinach, sausage, eggs, and cheese to have for brunch on Sunday. And she also gave me one all time favorites to have on hand this week while unpacking -- chicken and rice casserole. It was a more knock-out version than usual because she added roasted red peppers, mushrooms, and then covered the top with almond slivers. It's so gooey and comforting, and it's something I never make for myself. It was the perfect thing.
Mom's chicken and rice casserole
You will need:
1 cup uncooked rice
3 tablespoons flour
1/2 stick butter
1/2 cup cream or whole milk
1/2 soup can water
4 chicken breast halves
1 cup mushroom, sliced
1/2 cup roasted red peppered, sliced thinly into strips
1/2 cup slivered almonds
Boil 1 1/2 cups of water, add rice, turn down the heat to medium and cover until the rice has absorbed the water. There will be some bite to the rice. Stir in a few tablespoons of butter and set aside. In another pot, boil water and add chicken breats. Cook until done. Cut chicken into bite sized pieces. In a pan, saute mushrooms in butter until tender, about 5 minutes. Meanwhile, combine flour and butter in a small sauce pan. Stir until it forms a roux. Add cream, stir until combined, and remove from heat. In a large bowl, combine the rice, chicken, mushrooms, roasted pepper, and the cream sauce. Add this to a large casserole dish and sprinkle almond slivers on top. Cover and bake at 350 for 30 minutes.
*This casserole isn't really much to look at, so I didn't bother to take a picture. Plus, I'm not 100% sure where my camera is among all these boxes and crates. But trust me, it's fantastic.
Friday, September 19, 2008
1. Toast on Broadway and 125th. This bar and restaurant also has a location "downtown" on Broadway and 105th, but if, like me, you enjoy eavesdropping on Columbia students' dates, then the original is your best bet. This is a wonderful Friday night cheap date spot for big burgers and a slew of fun beers to try. The blue cheese stuffed burger is particularly good.
2. Voza on Columbus and 106th. When I first came to New York, I had the crazy idea to walk home from Rockefeller Center. It took over an hour, and I never did it again, but it was a great way to see a lot of the neighborhood. I passed by Voza on this walk, and it looked so charming that Peter and I went there for dinner the very next night. It's not life-altering food, but is that what you really want from your neighborhood spot? It is cute and the service is good and (if you're lucky!) they'll bring you a free little appetizer while you're waiting for your food.
3. El Malecon Restaurant II at Amsterdam and 97th. Really, really great rotisserie chicken and fried plantains for really, really cheap.
4. Thai Market at Amsterdam and 108th. I suppose most people have a favorite Thai place in the city, and this is certainly mine. It's clean and quick and the Pad Thai is consistently delicious. It's also a great place to take guests for a fun New Yorker-ish experience without being very expensive. Peter and I have both taken our families and friends, and it's always been a hit.
5. Absolute Bagels at Broadway and 108th. Arguably the best bagel in the city. The everything bagel with fresh herb cream cheese, the sesame bagel with cheddar and bacon cream cheese, the plain bagel with garlic and chive cream cheese. I could go on, but you should really just hop on the 1 train and experience it's awesome-ness for yourself.
6. La Negrita at Columbus and 109th. A great neighborhood bar for going out to when you don't feel like going out (I can't be the only one who feels this way with some regularity...). They have comfy couches and live music and trivia. And, of course, fun drinks.
7. Max Soha at Amsterdam and 122nd. A wonderful pasta place. Also a fantastic spot for spying on those precious Columbia students. The service can be slightly spotty, but when you're bill is so inexpensive and the pasta is so good, all is forgiven.
8. Taqueria y Fonda la Mexicana at Amsterdam and 108th. Delicious, gigantic burritos. Peter requested this be our last meal here. That's probably as good an endorsement as any.
Friday, September 12, 2008
But it's just that so many really great things that happened to me in Manhattan. Like picnics in Central Park, and amazing dinners at Gennaro, and winning lottery tickets to see plays on Broadway. All of these things can still happen when we're living in Brooklyn, I know. But these are the things that have colored my year in Manhattan. Not to mention the countless meals Peter and I have cooked in our tiny Manhattan kitchen.
It was here, living together for the first time, that we grew and played and mastered a lot of culinary feats in the kitchen. And our food adventures were fueled by supplies bought in neighborhood, like olives and cheese from Zabar's, vegetables from the farmer's market at the base of Morningside Park, and the freshest looking fish at our very own fish market.
Peter keeps reminding me that we'll have a fresh crop of favorite things just waiting to color our new life in Park Slope, and I know that he's right. But even as I type this, a fat tear rolled down my cheek and fell onto the desk. (I'm a bit of a sap, I know. You would think we were moving to Burundi, not Brooklyn.)
And so, in homage to our first New York City neighborhood, we're going out for some soul food in Harlem, a long walk through Central Park, and for a bit of gelato. I hope you have a lovely weekend celebrating your neighborhood, whereever you are.
Wednesday, September 10, 2008
Sunday, September 7, 2008
Saturday, September 6, 2008
Thursday, August 28, 2008
6:00 PM: Visit Tanglewood for the last concerts of the season at the Jazz Festival. Put your quilt down and fire-up your tea lights. Climb the tree and wander around in the maze before it gets too dark. Have a glass of wine, eat some olives, talk about teaching and college and golf with your parents.
8:00 PM: Eat Peter's summer chili with homemade fresh salsa. Put your fleece on (it's already chilly), and lie back to watch for shooting stars.
12:30 PM: Head to Saratoga for the last horse races of the season. Read what the experts are picking and place $2 bets on the long-shots for every race. Win big.
7:30 PM: Eat dinner at Max London's (466 Broadway, Saratoga Springs, NY). Order the lemony anchovie crostini and the fantastic clam pizza.
8:30 PM: Stop at Eugenio's Cafe (419 Broadway, Saratoga Springs, NY) for a bambini gelato and a quick coffee before the drive home. Good bye summer, hello New York.
Update on 10/12/12: Fun news, friends! I put together a mini travel guide on the Berkshires. I kept it short so that I was only sharing my absolute favorite things in that area. Hope you enjoy!
Tuesday, August 26, 2008
Saturday, August 23, 2008
Thursday, August 21, 2008
We drank frozen margertitas (Have you tried these? They're AMAZING.) and got to catch up on gossip and decorating and books. Peter kept us out of the kitchen while he whipped this up. This is a dish he's made for me before, and I absolutely love it. He used a spicier curry in last night's version, and it made my lips tingle a little (in a good way, of course!). And it happens to use a lot of the wonderful things out in the farmers market this time of year -- fresh corn, peppers, jalepeno, and tomatoes.
Curry chicken with yogurt:
Adapted from Food and Wine
You will need:
1/4 cup olive oil
1 pound skinless, boneless chicken thighs
Salt and freshly ground pepper
All-purpose flour, for dusting
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 big red bell pepper—cored, seeded and cut into thin strips
1 tablespoon curry powder
1 large tomato, cored and coarsely chopped
2 fresh ears of corn, cut off the core
1/4 cup Greek-style plain low-fat yogurt
1/2 cup water
In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Cook the chicken over high heat, turning once, until lightly browned and then transfer the chicken to a plate.
Add the ginger, garlic, chile, and bell pepper to the skillet and cook over high heat until slightly softened. Stir in the curry powder and then add the tomatoes, corn, yogurt, and water. Season with salt and pepper.
Return the chicken to the skillet and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the juices are slightly thickened, about 15 minutes. We served ours over rice to round out the meal, and have the most delicious left-overs covered in this spicy curry.
P.S. I made a version of this for dessert (substituted amaretto for almond tequila and toasted almonds for candied walnuts, but the same basic idea). A stellar finish to a fantastic visit.
Thursday, August 14, 2008
It's the night before we skip out of town again, and I'm left making dinner with the odd things left in my fridge. I've got an avocado, a single ear of corn, some pretty purple shallots...and that's about it. I did a quick internet search of "avocado and corn" and came across this for inspiration. Pretty good looking, right? And it even uses the shallots!
2 fillets of fish (I used tilapia because it looked good at the fish market)
1 tablespoon olive oil
2 large shallots, diced
Saturday, August 9, 2008
While making $2 bets last weekend at the Saratoga horse races, Peter and I actually made $42! I know -- I was amazed, too. We decided to use if for a fun date night back in the city. The only problem with this plan is that it can be quite difficult to have a fun date in New York City for only $42.
Thursday, August 7, 2008
Monday, August 4, 2008
You will need:
1/2 cup heavy cream
1/8 teaspoon vanilla extract
Tuesday, July 29, 2008
But it was 8:30, we were about to settle into episodes four and five of our Mad Men season one marathon, and I just didn't feel like running out for whole milk and heavy cream. Dairy-free chocolate sorbet was starting to look pretty good.
Recipe adapted from The Perfect Scoop.
You will need:
2 1/4 cups water
3/4 cup of cocoa
Pinch of salt
1 cup sugar
3/4 teaspoon vanilla
4 ounces semi-sweet chocolate, 2 ounces dark chocolate, finely chopped
Combine 1 1/2 cups water, sugar, cocoa, and salt. Heat over a medium burner, whisk the mixture frequently until it comes to a boil. Add chocolate, vanilla, and 3/4 cup water and stir until melted. Put the mixture in the fridge to cool, and then add it to your wonderful ice cream maker. Let the magic churning begin!
I topped ours with some fresh raspberries because I had them in the fridge (and you know how quickly those guys turn), but this this would be delightful with white and dark chocolate chips, sprinkles, or any other fresh fruit sprinkled on top.