[1] The best Halloween chocolate for the connoisseur (all photos © The Cordial Cherry).

[2] Invite these Pilgrims for Thanksgiving.

[3] Plenty of pumpkins.

[5] Flowers are always in order. This is the fall bouquet.

[6] For chocolate-loving football fans.

[7] Gingerbread men, one of the many holiday designs.

It was a happy day when we learned about The Cordial Cherry, an artisan chocolatier based in Omaha, Nebraska. For lovers of food-as-art, these are handcrafted, bite-size chocolate sculptures that happen to be filled with your choice of cordial cherries or chocolate truffles (i.e., ganache).

They are our Top Pick Of The Week, and we’ll extend that week into Halloween, Thanksgiving, and Christmas.

If the words exquisite and delicious could be rolled into a portmanteau, it would be exquisilicious!

While one’s first reaction might be, “these are too lovely to eat,” one will soon give give way to temptation and eat one’s first bite. And then another, and another.

(Which is why a great gift would be the monthly subscription, but even if you begin with just a box of four pieces, it’s a memorable treat.)

We sent them for Mother’s Day and Father’s Day, and now for the biggest candy day of the year, Halloween.

And as an aside, the men in our family don’t care if it’s a flower or a pumpkin; they just want great chocolate. In fact, our brother distracted us so he could scoop up the butterflies and teacups.
 
 
OUTSTANDING EDIBLE ART

This unique and delightful fusion of visual artistry and gourmet flavors makes The Cordial Cherry a must-try in the world of specialty chocolates.​

Each cherry or ganache center is enveloped in a rich chocolate shell—available in dark, milk, or white chocolate—and filled with a luscious center.

What sets these chocolates apart is their intricate, hand-crafted without the use of molds, and then hand-decorated​. Each piece is a miniature work of art.

There are dozens of choices and always new designs forthcoming, from seasonal and holiday motifs to year-round baby rattles, birthday “cupcakes,” and the entire wedding party!

For further gifting cred, the chocolates are packaged in a toile* (pronounced twal) gift box (a keeper!) and tied with natural twine and fresh greenery.

Note that the stems are removed from the cherries to prevent syrup from leaking out during shipping. The sculptures hardly need a stem in the way; and even if you choose the traditional round chocolate-covered cherries, you won’t miss it.
 
 
THE FALL MENU

For Fall, the chocolate artists have created premier cordial cherries and melt-in-your-mouth chocolate ganache truffles in the shapes of:

 
The 13 Christmas chocolates are now on the website as well, ready to amaze the chocolate lovers on your holiday list.
 
 
ORDER YOURS TODAY

Head to The Cordial Cherry now, and let your eyes feast upon the offerings.

You are very likely become a repeat customer—almost immediately.

The Cordial Cherry stands out in the world of artisanal confections that the eye and palate will long remember.

> The history of chocolate.

> The different types of chocolate: a photo glossary.

> The history of cordial cherries/cherry cordials/chocolate-covered cherries.

> The history of cherries.

> A recipe to make your own chocolate-covered cherries.

[8] With the scarecrows in the pumpkin patch.

[10] The Nativity in deliciously-filled chocolates.
 
 
THE HISTORY OF MOTHER’S DAY

Editor’s Note: We had originally hoped to publish this review for Mother’s Day. We’re doing so now anyway, but hasten to share with you:

 
The first significant mention of a “mother’s day” occurred in 1870. Julia Ward Howe, the American author, poet, abolitionist, suffragist, and lyricist of “The Battle Hymn of the Republic,” wrote a “Mother’s Day Proclamation,” calling for mothers to unite for peace following the Civil War.

She proposed a “Mother’s Day for Peace” but her idea didn’t gain traction.

After the death of her own mother in 1905, Anna Jarvis led the movement to found a Mother’s Day honoring mothers. Her mother had frequently expressed a desire to establish such a holiday.

After her mother’s death in 1905, Jarvis campaigned for a national day, and the first official Mother’s Day service was held in May 1908 in Grafton, West Virginia, at a church where her mother had taught.

Jarvis chose the white carnation as the symbol of the day, representing purity and endurance of motherly love.

In 1914, President Woodrow Wilson signed a proclamation designating the second Sunday in May as Mother’s Day, for families to honor and express love to mothers.

Anna Jarvis later became disillusioned with how commercialized the holiday became and spent much of her later life and inheritance fighting what she saw as misuse of the holiday by greeting card companies, florists, and other merchants who capitalized on the sentiment.

She was particularly upset about pre-printed greeting cards, which she felt represented a lack of genuine sentiment.

Today, Mother’s Day is celebrated in various forms across more than 50 countries, though not always on the same date.

While Christmas is the most commercialized holiday, in the U.S. Valentine’s Day and Halloween typically compete with Mother’s Day for the second spot.

Father’s Day did not enter the mainstream as quickly. The first official Father’s Day celebration was held on June 19, 1910, in Spokane, Washington, but it remained a local event. In 1924, President Calvin Coolidge recommended Father’s Day as a national holiday, but it took until 1966 for President Lyndon B. Johnson to issue the first presidential proclamation honoring fathers.

In 1972, President Richard Nixon finally signed a law making Father’s Day a permanent national holiday, although Father’s Day was widely observed for decades (thanks to the commercial interests) before it became official.
 
________________
 
*A toile pattern, short for toile de Jouy (pronounced twal duh zhwee, meaning cloth of Jouy), is a type of decorative, one-color design printed on a light background, typically depicting complex pastoral scenes, floral motifs, or narrative themes. It originated in the French town of Jouy-en-Josas in the 1760s, when Christophe-Philippe Oberkampf established a factory there. The design was first made into fine cotton fabrics and later, wallpaper. Although the printing technique had roots Ireland, Oberkampf’s chic and sophisticated designs made the fabric famous and in-demand in elegant homes throughout Europe and North America. Style-setters Madame de Pompadour and Marie Antoinette were fans. Here’s more about it.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

We’re honoring National Chocolate Chip Day, May 15th, by baking this fun and fabulous Pizookie® recipe.

Pizookie is a dessert that consists of a freshly-baked cookie usually baked and served in an iron skillet, typically topped with ice cream.

> The history of the Pizookie is below.

> The history of the chocolate chip cookie.

> 20+ foods made with chocolate chips are below

> The year’s 6+ chocolate chip holidays are also below.

> The year’s 44 cookie holidays.

> A Pizookie cousin: Red Velvet Pizookie Cookie recipe with white chocolate chips.
 
 
RECIPE: CHOCOLATE CHIP PIZOOKIE

Prep is 15 minutes and bake time is 35 minutes. Thanks to James Schend of Pleasant Prairie, Wisconsin who submitted the recipe to Taste Of Home Test Kitchen, which shared it with us.

“Whether you’re looking to whip up something new for a party or just want to impress your family with a larger-than-life, ultra-shareable cookie, this pizookie recipe is for you,” they say.

Be sure the eggs are at room temperature before adding them. They mix into the batter more easily, and also make the dough rise more.

If you forgot to take the eggs from the fridge, put them in a bowl of warm water for 10 to 15 minutes.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 350°F. In a 12-inch cast-iron skillet, melt the butter in the oven as it preheats.

2. COMBINE the sugars in a large bowl. When the butter is almost melted, remove the skillet from the oven, swirl it until the butter is completely melted, and stir the melted butter into the sugar mixture. Set the skillet aside.

Bakking note: The butter and sugar are not creamed like they would be for a regular cookie, because melted butter creates a chewier, denser texture for the Pizookie and a better surface for the toppings.

3. BEAT the eggs and vanilla into the sugar mixture. In another bowl…

4. WHISK the flour, baking soda, and salt together. Gradually beat the dry ingredients into the sugar mixture.

5. STIR in the chocolate chips and nuts. If using fresh raspberries, gently fold them in. Spread the mixture into the buttered skillet.

6. BAKE until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs, about 35 to 40 minutes.

Be careful not to overbake or you’ll have one tough cookkie!

It’s better to underbake than overbake, as the heat from the skillet will continue to bake the cookie when it’s removed from the oven. Plus, says Mr. Schend, you can’t go wrong with a molten, gooey center.

7. SERVE warm, top with vanilla ice cream, caramel sauce, hot fudge or extra chocolate chips. If you’re cutting back on the calories, substitute fresh raspberries or strawberries (we’re joking about the calories, but fresh berries are a great garnish especially for those who don’t want the extra sweetness of a dessert sauce).
 
For A Smaller Pizookie

You can make individual Pizookies cookie in six-inch cast-iron skillets (the size typically used at BJ’s, and two people can split it).

Just brush four skillets with melted butter before adding the dough. Bake for 25 to 30 minutes.

Bake one small Pizookie a day. Just don’t be tempted to eat it unbaked!
 
 
THE HISTORY OF THE PIZOOKIE

Pizookie, a portmanteau of “pizza” and “cookie,” was created by the restaurant chain BJ’s Restaurant & Brewhouse in the early 1990s, though similar desserts existed before then.

The original concept was simple: Take cookie dough, bake it in a pizza pan until it’s slightly underdone (crispy on the outside, soft and gooey on the inside), and serve it hot from the oven with ice cream on top.

The contrast between the warm, soft cookie and the cold, melting ice cream created an instant hit. BJ’s trademarked the term Pizookie® and it became their signature dessert.
 
 
The Flavors Of Pizookie

Recognizing that you can’t have too much of a good thing, BJ’s expanded to other flavors. You can currently order:

 
If you can’t decide where to start, there’s the Pizookie Trio.

And, there are occasional “specials.”
 
Pizookie Specials

 
What more could you ask for?

Well, you can suggest new Pizookie flavors. Reach out to BJ’s Restaurants through their social media channels or their feedback forms and customer service channels on their website.

Additionally, you can join BJ’s Premier Rewards PLUS program, suggest flavors there, and get a free Pizookie upon joining, on your birthday, and points toward free food and drink. Head to the website and scroll down. It’s free.
 
 
Imitation Is The Sincerest Form Of Flattery

Today, many restaurants offer their own versions of the Pizookie (using other names due to BJ’s trademark).

Home cooks have created their own versions, often using cast iron skillets to get the crispy edges.

[12] The original: BJ’s Chocolate Chunk Pizookie (photos #8, #9, #10., #11, and #12 © BJ’s Restaurants).

 
 
THE TOP 30+ FOODS MADE WITH CHOCOLATE CHIPS

In alphabetical order:

 
And we must give props to the chocolate chip’s siblings: butterscotch chips, caramel chips, cinnamon chips, mint chips, peanut butter chips, and white chocolate chips.
 
 
THE YEAR’S 6+ CHOCOLATE CHIP HOLIDAYS

 
Holidays That Can Use Flavored Chips

[1] A classic Pizookie. Here’s the recipe (photo © What’s Gaby Cooking).

[2] Chocolate Pizookie. Here’s the recipe (photo © Art Of Palate).

[3] Red Velvet Pizookie. Here’s the recipe (photo © Dessert Now Dinner Later).

[4] Skillet Monster Pizookie with M&Ms. Here’s the recipe (photo © Chelsea’s Messy Apron).

[5] Cookies & Cream Pizookie. Here’s the recipe (photo © Ellen And Pear).

[6] Air Fryer Pizookie. Here’s the recipe (photo © Tasty Air Fryer Recipes).

[7] Gluten Free Pizookie. Here’s the recipe (photo © Gluten Free On A Shoestring).

[8] BJ’s Dill Pickle Pizookie (photo © BJ’s Restaurants).

[9] BJ’s Salted Caramel Pizookie.

[10] BJ’s Broccoli Cheddar Pizookie a la mode with mashed potatoes.

[11] BJ’s Snickers Pizookie.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] A birthday toast (photos #1 and #2 © Thatcher’s Organic).

[2] Thatcher’s Organic is a gluten-free vodka, made from corn instead of wheat.

[3] We used edible glitter instead of rainbow sprinkles, but you can use either or both (photo Gemini).

[4] It’s easy to buy a loaf of pound cake (photo © Incredible Egg).

[5] Amaretto for the cocktail as well as the optional cake glaze (photo © Disaronno).

[6] Happy 100th birthday!

The woman who inspired The Nibble has a 100th birthday today.

But you don’t have to turn 100 to enjoy this birthday cocktail.

Thanks to Thatcher’s Organic for turning the classic birthday cake into a vodka cocktail recipe.

If you’re looking for a gluten-free vodka, Thatcher’s is both gluten-free and made from organic corn. There’s more about the distillery below.

Yes, you can serve cake on the side. With the complex layering of spirits, we’d recommend slices of pound cake cake, un-iced or with an amaretto glaze (recipe below).

You can buy a loaf pound cake (photo #4) or bake a bundt.

The recipe follows, but first:

> The year’s 10+ vodka holidays are below.

> The history of birthday cake is below.

> The year’s 49 cocktail holidays.

> The history of vodka.
 
 
RECIPE #1: BIRTHDAY CAKE COCKTAIL

We are a big fan of Baileys Irish Cream (actually, any Irish cream liqueur), so we made a version substituting it for the white chocolate liqueur as we didn’t have any of the latter. Baileys is a great substitute.

This cocktail is layered with flavors, but if you don’t like any (e.g. amaretto, coconut cream), substitute what you wish. For example, you can substitute heavy cream for coconut cream, and other liqueur for amaretto—or just use more of the chocolate liqueurs.
 
Ingredients Per Drink

 
Plus

 
Preparation

1. PREPARE the glasses. Dip the rim of a martini glass in a saucer of water and then twist it in a saucer or plate of sprinkles. Set aside.

2. ADD the vodka, chocolate liqueur, coconut cream, creme de cacao, and amaretto to a cocktail shaker with ice, and shake vigorously.

3. STRAIN the mixture into Martini glass. Garnish with the whipped cream, sprinkles, and cherry.
 
 
RECIPE #2: AMARETTO GLAZE

The cocktail is rich enough, but we made this optional amaretto glaze for the pound cake or bundt (of course, a bundt can also be a pound cake).
 
Ingredients

 
Preparation

1. MELT the butter and add the sugar.

2. REMOVE from the heat and stir in the amaretto, vanilla, water, and salt.

3. RETURN the pot to the stove on medium heat and boil about 3-4 minutes to reduce. Let cool somewhat, then glaze the cake.
 
 
THE YEAR’S 10+ VODKA & VODKA COCKTAIL HOLIDAYS

 
Plus For Martini Fans

 
For Vodka Cranberry (Cape Codder)Fans

 
For White Russian Fans

The earliest birthday cake celebrations trace back to ancient Greece, where people baked moon-shaped cakes to offer to Artemis, the goddess of the moon. They added candles to make the cakes glow like the moon.

Ancient Romans also celebrated birthdays with cakes, although these were typically flat rounds made with flour, nuts, yeast, and honey, but they didn’t use candles or consider the cakes as offerings to Artemis (the Roman Diana) or any other god.

In fact, the Romans initially celebrated birthdays just for men; women and children came later.

The modern birthday cake began taking shape in medieval Germany with Kinderfeste (children’s festival or children’s party), a birthday celebration for kids. Germans created single-layer cakes sweetened with sugar, which was becoming more available, although still expensive (honey was the more affordable choice).

These cakes were homemade, but by the 15th century, bakeries in Germany began selling one-layer birthday cakes.

Our modern birthday cake tradition evolved in the 18th and 19th centuries, as sugar and other ingredients like chocolate became more affordable and the Industrial Revolution made refined sugar, flour, and baking tools accessible to ordinary families.

This enabled the creation of elaborate, multi-layered frosted cakes to become the norm for most people, rather than a luxury only the wealthy could afford.

The tradition of singing “Happy Birthday” while presenting the cake emerged in the late 1800s, and blowing out candles while making a wish became standardized in the early 20th century.

Instead of the ancient symbolic use of candles to offer light to the gods, they transformed into a personal ritual of wish-making.

Today, birthday cakes are a nearly universal celebration, with countless cultural variations from tres leches cake in Latin America to mooncakes in Chinese celebrations.

(Information Claude.ai)
 
 
ABOUT THATCHER’S ORGANIC

Thatcher’s Organic Artisan Spirits is a craft spirits brand that focuses on organic, sustainable production. It’s products are Certified Organic, Non-GMO, gluten-free, and free of high-fructose corn syrup and artificial preservatives.

The company was founded in 2009 to focus on all-natural artisan spirits made by hand using sustainably farmed ingredients for a better environment.

Thatcher’s Organic Small Batch Vodka, which has an especially crisp and fresh flavor, is crafted from premium organic corn.

Liqueurs include Blood Orange, Cucumber, Elderflower, Hibiscus, Mango, Peach, Prickly Pear and Watermelon.

Treat yourself, and give them as gifts.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Before National Rice Month ended (September), we hastened to make a recipe that was wildly popular at a Sunday brunch: sushi waffles.

When we first heard of them, we imagined a savory buckwheat waffle topped, chirashi-style, with bright slices of fish. While that sounds interesting, this was not that recipe, although we do have a version of the latter in Recipe #2 below.

Instead, the waffle is not made of batter, but a square of sushi rice (recipe #1).

And if you don’t want to make waffles from rice, recipe #2 places the fish atop conventional waffles.

And the fish can be smoked salmon or your favorite sashimi (i.e., raw fish).

We enjoyed both recipes with a lovely bottle of >Dassai Blue sake (photo #8) and a chaser of genmaicha, green tea blended with toasted rice (a must-try for green tea fans).

The recipe follows, but first.
 
> How to make sushi rice.

> Below: How sushi rice is different.

> The history of rice and the different types of rice.

> The different types of sushi: a photo glossary.

> The different types of smoked salmon.

> The history of sushi.

> The year’s 7 sushi holidays.

> The history of waffles.

> The different types of waffles: a photo glossary.

> The year’s 8+ waffle holidays.

> The different types of sake.

> Dassai Blue sake, which we greatly enjoyed with the sushi waffles (photo #8).
 
 
RECIPE #1: SUSHI RICE WAFFLES WITH SMOKED OR RAW SALMON
 
So many people are making sushi at home, that even Whole Foods sells sushi rice under their 365 brand and it’s easy to find online.

Our changes to the original recipe:

 
The sushi waffle takes its inspiration from the crispy-rice sushi that was first created by Chef Katsuya Uechi, the CEO and owner of Katsuya Group†. The pad of crispy rice is used in the manner of a pad of regular nigiri sushi rice.

Thanks to Alaska Seafood for the recipes, which they made using wild smoked Alaska red salmon.
 
Ingredients For 4 Waffles

 
Preparation

1. PREPARE the sushi rice. Cook the rice rice according to package instructions. While it cooks, mix the rice vinegar and sugar in a small bowl until dissolved. Let the rice cool, then stir in the vinegar mixture.

2. GREASE a waffle iron and spread the sushi rice evenly. Cook for about 8 minutes, or until crispy and golden. Remove from the waffle iron

3. TOP the crispy rice waffles with mashed avocado, then the red onion and cucumber, then the smoked salmon. Drizzle with lemon juice and garnish sesame seeds. Drizzle the spicy mayonnaise over the top or serve it on the side.
 

[10] Gari, pickled ginger for sushi. You can buy it or make it with this recipe (photo © All Recipes).
 
 
 
HOW IS SUSHI RICE DIFFERENT?

The differences between sushi rice and all-purpose, long-grain white rice are:

Type of Rice

 
Seasonings

 
There are many types of rice. Check them out here.
 
 
RECIPE #2: REGULAR WAFFLES WITH SUSHI TOPPINGS

If you use a prepared waffle mix, you can use that instead of making your own mix from scratch. We actually prefer this recipe on whole-grain waffles, although photo #9 shows regular wheat waffles. They are served with a yogurt-lime topping and a side salad.
 
Ingredients

 
For The Topping

 
For The Salad

We used bag of Asian salad mix.

 
For Plating

 
Preparation

1. MAKE the yogurt topping. Zest a little of the skin, cut it lime in half, and squeeze its juice. Mix the yogurt with the lime zest and juice, and season with salt and red chili flakes.

2. MAKE the salad dressing. Combine the olive oil, lemon juice, mustard, and maple syrup; season with salt and pepper. Toss with the lettuce right before serving.

3. MIX the flour, baking powder, eggs, butter, ¾ teaspoon salt, ¼ teaspoon pepper, and buttermilk until well combined.

4. CUT a slice of smoked salmon into small cubes and add it to the batter along with the chopped dill. Cook the mixture in a pre-greased waffle iron until the waffles are golden brown.

5. TOP the cooked waffles with the remaining salmon, the salad, and the lime dip. Garnish with dill or chives and enjoy.
 
 
DASSAI BLUE SAKE

[1] Sushi waffles: delicious, fun, and easy to make (photos #1, #4, #5 and #9 © Alaska Seafood.

[2] You need sushi rice, not regular rice. Here’s the difference (photo Soeos | Amazon).

[3] We purchased a box of takeout sashimi instead of using smoked salmon (photo © Whole Foods Market).

[4] The cooked sushi rice goes into the waffle iron.

[5] The crisped rice is layered with toppings, until it looks like photo #1. At this stage, you can see the mashed avocado, red onion, and pickled cucumber. Next step is to add the fish and garnishes.

[6] We used wasabi mayonnaise instead of the pink spicy mayonnaise in photo #1 (photo © Thai Dancer | Food Specialize Co., Ltd | Facebook).

[7] Use black or white sesame seeds or a sprinkling of both. Black sesame has more flavor (Nano Banana photo).

[8] We enjoyed the sushi waffles with a bottle of Dassai Blue nigori sake. Produced in the U.S.A., it is smooth with a tiny amount of sweetness that paired perfectly. See more about the sake below (photo © Dassai Blue).

[9] Conventional waffles topped with smoked salmon (raw if you prefer) and yogurt-dill cream. We preferred the ones we made with whole-grain waffle mix compared to refined wheat.

With our sushi waffles we enjoyed a bottle of Dassai Blue Nigori Type 50 (photo #8). The brand is made in the U.S. under the auspices of the renowned Japanese sake producer, Asahi Shuzo, which also makes the original Dassai brand sold in Japan. The American product is called Blue to differentiate it from that made in Japan.

(And the company recently changed its name to Dassai Inc. because of the confusion with the Asahi beer company, which is no relation.)

The “Blue” in the brand name was taken from an old Japanese proverb: “Although blue dye comes from the indigo plant, it is bluer than indigo.” This underscores the brewery’s ambition not to just copy the Japanese Dassai, but to even exceeed it and in the process make the finest sake in the U.S.

The state-of-the-art Dassai Blue Sake Brewery is located in Hyde Park, a town in Dutchess County, New York (the hometown of Franklin D. Roosevelt). It offers tours (with a tasting for those of legal drinking age).

Like the original Dassai, Dassai Blue focuses exclusively on brewing junmai daiginjo, the highest grade of sake. The name translates to “pure rice,” meaning that only rice, water, shobu (yeast starter), and koji (a mold with enzymes that break down rice starch into sugar) are used in its production. There is no added brewer’s alcohol, which creates that acrid taste in lesser grades of sake.

Good sake, including the ginjo and daiginjo grades, should always be chilled in order to display their delicate, highly aromatic qualities. They can be enjoyed alone or with food.

Nigori (meaning cloudy) is the unfiltered style of sake. In nigori, the fine rice sediment (called sake kasu or lees) is intentionally left in the bottle, giving the beverage a milky, hazy appearance and a slightly richer, often sweeter flavor with a creamy mouthfeel and supply texture.

The number 50 in Type 50 refers to the rice polishing ratio (RPR) in the rice wine. In other words, the rice grains have been polished down to 50% of their original size before brewing. This results in a cleaner, fruitier, and more refined taste profile than lower grades of sake, and is the minimum threshhold for the Junmai Daiginjo classification.

Dassai is made with Yamada Nishiki rice, a short-grain Japanese rice cultivar called the “King of Sake Rice.” It’s sourced from both Japan and a partner farm in Arkansas.

We enjoy the balance of light sweetness (which comes from the rice) and the crisp, refreshing finish. Put your nose to work and you’ll find fruity aromas, with notes on the palate of green apple, melon, pineapple, even almond.

Nigori can be enjoyed alone and is also the perfect complement to any meal. Sake is best served chilled, at 41°F (5°C) or below.

So why is some sake served warm?

The practice of warming sake, known as kanzake, dates back more than 1,000 years. Before modern refrigeration and sophisticated brewing, warming was the common way to enjoy sake, especially during the cold winter months.

Today in the U.S., only futsushu‡, “table sake,” is warmed, usually to mask imperfections in the flavor.

________________
 
*Raw rice triples in volume when cooked, you simply divide the desired cooked amount by 3. So ⅓ cup raw rice will give you approximately 1 cup of cooked rice. For 4 waffles, use 1/2 cup raw rice. Or, cook the whole cup; you’ll find numerous ways to use any uneaten rice.

†Katsuya Restaurant Group operates Japanese restaurants primarily in Los Angeles, as well as locations in New York, Miami, and the Bahamas. His most iconic dish is spicy tuna on crispy rice, which has become widely popular and inspired many variations at other restaurants, including sushi pancakes.

‡Futushi, meaning table sake or regular sake, is the most popular and affordable category of sake in Japan, accounting for the majority of production. Unlike specially designated grades of sake, which have strict government quality standards, futsushu has fewer regulations. This enables a wide range of styles and qualities, some of which include additives like brewer’s alcohol, coloring, and/or sweeteners. It’s drunk both chilled and warm.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

September 30th is National Soufflé Potato Day, called pommes souffleés in French. It’s a dish that connects us to our youth. We began our foodie life under our mother’s tutelage in grade school. In high school we found a boyfriend with similar interests, and every Saturday night we’d go to another great New York City restaurant.

There was one called Charles a la Pomme Soufflé (“soufflé potato” in English). It closed in 1990, but for years we went there every chance we could get.

> The history of potatoes.

> The different types of potatoes: a photo glossary.

> The year’s 30 potato holidays
 
 
POMMES SOUFFLÉES HISTORY: AN ACCIDENT!

Like chocolate ganache and Crêpes Suzette, pommes soufflées were one of France’s famous culinary accidents (the U.S. can count chocolate chip cookies, fudge, Popsicles, and potato chips, and the U.K has Worcestershire sauce).

Pommes soufflées began with a royal origin story, dating to a 1837 inauguration of a railway line between Paris and Saint-Germain-en-Laye.

Chef Jules Collinet, chef for King Louis-Philippe of France* (image #5), was preparing a meal for the king and dignitaries at the Saint-Germain station (some versions place the event at the château of Saint-Germain-en-Laye).

The king’s train was delayed, so Collinet removed the potatoes that were frying in the pan to prevent overcooking in the hot oil. When the king arrived, he placed the partially cooked potatoes back into hot oil and to his (and everyone’s) amazement, the potato slices puffed up like a cross between golden tan pillows and airy, hollow balloons.

It was a visual and gustatory sensation. The technique became a signature of fine French cuisine, spreading beyond the great restaurants of France to the rest of the world.

However, to make pommes soufflées requires significant cooking chops. We tried it a few times, and gave up in favor of Charles’ perfect execution.
 

[5] Louis-Philippe I, King of the French from 1830 to 1848. An 1841 portrait by Franz Xaver Winterhalter (Public Domain).
 
THE RECIPE: POMMES SOUFFLÉES

Actually, we are referring you to this recipe from Eater (photo #1). It’s a not as simple as removing sliced potatoes fromt he pan and returning them to hot oil. Rather, it’s tricky, precise technique better studied on YouTube:

 
Here are the basics:

 
Not every slice will puff successfully. The challenges are uniform thickness, precise temperature control, the right potato variety, and finally, a bit of luck.

One source we consulted relayed that even experienced chefs might only experience a 60%-80% success rate!

So order them when you encounter them, and if you want to try making them, we wish you the very best luck.
 
________________
 
*Nicknamed the Citizen King, Louis Philippe I was King of the French from 1830 to 1848, the penultimate monarch of France, and the last French monarch to bear the title “King.” He abdicated the throne during the French Revolution of 1848, which led to the foundation of the French Second Republic.

[1] Aren’t you dying for a bite? Here’s the recipe (photo Dina Avila | Eater).

[2] Pommes soufflées are a festive side, perfect with a top cut of beef (Gemini photo).

[3] Personally we could skip the meat and just eat them from the plate (Gemini photo).

[4] Russet potatoes are best for pommes soufflées because their high starch content and dryness are crucial to the technique. The process relies on rapidly sealing the potato surface during the first fry and trapping the internal moisture. The moisture turns to steam and causes the potato slice to puff up like a balloon during the second, higher-temperature fry. But some chefs prefer waxy potatoes. See the †footnote (photo © Good Eggs).

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