Recipe: Chocolate, fruit and nut bark


Yummy, dessert!

What happens when you're experimenting with high-cacao chocolates (because they're actually good for you!) and you come across one that is just plain inedible? You make something yummy, of course!

This was a 100% cacao chocolate bar. No milk, no sugar. Way too bitter to eat by itself.

If you're like me and don't have a double-boiler, you can fake one by putting water in a saucepan, bringing the water to a boil, and then putting a metal bowl in the pan.

In the bowl part of the double-boiler, melt the chocolate and a stick of butter (keep stirring them so they don't stick to the bottom of the bowl). Add some almonds, blueberries and raspberries. Stir until everything's coated and somewhat evenly distributed.

Line a cookie sheet, casserole dish or pie plate with wax paper. Pour the chocolaty melty stuff on top, and stick it in the refrigerator. It should harden enough to eat in about 3 hours.

Recipe: Haddock and escarole


Sorry about the unsaturated cell phone blurriness, but I was too hungry to grab my camera!

Sometimes dinner's just so delicious it needs to wind up on the blog. And so it was with Sunday night's fare.

This started with large haddock fillets rubbed down with a Central New York favorite – a Java Gourmet dessert rub (Keuka Lake). After letting the rub seep in a bit, I sautéed some banana peppers in coconut oil and added the haddock, cooking until done.

Meanwhile, in the other pan...

I started with a generous helping of sesame oil and added some chili oil. I had some leftover chopped onions, so threw those in there, and then added a head of escarole.

And that's it, folks. Easy, tasty, healthy.