In the world of ingenuity, this doesn’t exactly push sliced bread out of the way, but it is pretty great; McVitie’s S’mores. That’s correct, a simple little British biscuit with a toasted marshmallow. First, I’ll have to give credit to my friend Tea for coming up with it. Last summer, in a moment of craving, she yearned for a McVitie via Twitter. And not just any McVitie; the chocolate dipped one. And what is a McVitie you ask? It’s a biscuit (what the Brits call cookies), that’s sorta similar to a Marie Lu cookie, but so much better. For McVitie’s have their own unique crumb. And they are delicious in a way that you have a craving that needs to the satisfied now. Which explains Tea’s wants. Then in a moment of ingenious innovation she mentioned that she likes to make s’mores with them. Here’s how:
First, you get yourself a McVitie. They’re not exactly easy to find; in Seattle, you can find them in the British section at Metropolitan Market. If you’re not in Seattle, good luck. There are two different types of McVitie’s. One is the standard biscuit. It’s okay, but when you have the other option you must go with it; Milk Chocolate. It’s the standard and it has been augmented with one side of the biscuit coated in chocolate. It is awesome.
Next, get some marshmallows. Self explanatory in making s’mores really. Now if you can get your hands on homemade marshmallows even better. The wonderful Ashley Rodriguez shows how to make them yourself. As for the chocolate, the McVitie already has chocolate so you can skip this step of s’more building.
I think at this point, you should have an idea of how to make s’mores. But if you’re not near a campfire, you can toast it over the burner on your range. If you don’t have a gas range, you can use your imagination. Be safe. At the very least, you have a chocolate dipped cookie.
There you have it. A quick way to enjoy a time-honored snack in a clever new way. And we have our friend Tea to thank. (Thanks!)
Update – For a more formal recipe format, here you go:
- 2 McVitie’s – Milk Chocolate version
- 3 Marshmallows
- Take one McVities and place chocolate side up on a plate
- Place marshmallows onto fork or other lenghty device, a skewer would be swell
- Over open flame (goes without saying to be careful), toast marshmallow to preferred doneness
- Remove from flame (extinguish flame if need be) and place newly toasted marshmallows onto McVitie
- Take other McVitie with chocolate side down and squeeze marshmallows and remove fork
Note – This recipe can be scaled up.
The past few days I’ve been increasing my intake of fiber; loads of dark, leafy greens and whole grains. Why? Because my cholesterol and arteries are going to take a hit this weekend. And I can’t wait to do so. This Sunday is Cochon 555, an event centered around pork and all the goodness that comes from it. It should be deliciously decadent.
Here is how Cochon 555 breaks down. The “555” stands for five chefs from different restaurants, five different types of heritage pork (PDF), and five different wineries. It’s a rollicking party spun into a tizzy by pork fat and wine-stained teeth; it’s very fun. There will be butchering and if you want to be a VIP, oysters, beer, and a few other things can be yours. And at the end of the eating, a Prince or Princess of Porc will be crowned. Eating great food and a chance to witness royalty? Surely you should go!
I went last year as a guest of my friend Lorraine and it was quite the eating extravaganza. I’m expecting the same this year. Each chef gets one of the five different breeds of pig and can create whatever they wish from the animal on a whim. Don’t be surprised to see an assortment of things from the pig that you may not normally eat. Think trotters, brains, or cheeks. I’m looking forward to seeing what this batch of chefs have in store for us. Here is the roster the chefs, breeds, and wineries for this year’s Cochon 555:
The five chefs:
The five types of pork:
- Berkshire from Newman Farms
- Hampshire from Jones Family Farms
- Old Spot/Poland/Duroc from The Collective
- Red Wattle from Mosaic Farm
- Tamworth from Zorn Family Farms
The five wineries:
Cochon 555 is this Sunday (2/20) from 5pm till 7pm (opens at 3:30pm for VIP guests). Get your tickets now and be sure to visit the Seattle page for more info. I will be there and will report back from my pork-filled findings. See you around the table. I’ll be the one with a fork ready to attack all the pork cheeks I can stab into.
(If you want to follow along more pork fun, I’ll be posting updates to my twitter with the hashtag #cochonsea and be sure to follow @COCHON555’s Twitter feed. )
Calling all budding chefs; the folks at Bravo are going to roll back into town for more auditions for their Top Chef brand. They’ll be searching for talent to fill their flagship show, Top Chef, and their pastry focused, Top Chef Desserts.
When Top Chef was last in Seattle, the auditions were at Canlis. And the local beat covered it with aplomb. In prep of getting the word out for this round of auditions the good folks at Seattle Weekly delve into more info about it here.
If you think you have the skill and thespian ability to be the next cheftestant, get your chef’s whites ready, figure out your on-camera persona, and grab your spatulas for these auditions. Until then, I’ll finish up with this season of Top Chef All-Stars. I’m still annoyed that Jennifer Carroll was kicked off. My money is on Richard Blais now. So if you’re ready to be the next Michael Voltaggio or Yigit Pura, get yourself down to Hotel 1000 on Wednesday March 9, 2011 from 10am – 2pm. I think I may swing by on my lunchbreak to check out the scene. And if you are auditioning, best get to crackin’ on that application (PDF); word off the street says it’s a doozy.
Photo courtesy of Bravo Media LLC and the AJC