whisking away

you can never go wrong with chocolate-covered strawberries

2012-01-11T22:42:00.000-08:00

Hyatt - Santa Barbara, CA

holiday delights... they never grow old

2011-12-03T12:22:00.000-08:00

I carved the turkey for the first time this year

this link helped me out... a lot:

http://video.nytimes.com/video/2008/11/21/dining/1194833560897/carving-a-thanksgiving-turkey.html?scp=1&sq=carve%20turkey&st=cse

Happy Holiday Cooking :)

holiday cooking on its way...

2011-11-16T18:35:00.000-08:00

don't know about the rest of you, but i'm ready

Epicurious

get the holiday music playing, get out that menorah and that christmas tree, and begin to taste the pleasures of the holidays

story of my life: the farmer's market

2011-11-09T18:41:00.000-08:00

The November 2011 issue of Los Angeles Magazine published in-depth profiles on the farmers' markets around Los Angeles. Every Sunday I attend the Hollywood market, so was delighted to see my farmers' stands given the spotlight.

To give you a taste of the deliciousness, here's this month's letter from the Editor-in-Chief, Mary Melton.

It’s the weekend. The alarm clock blares. You think, I can’t possibly do it. Please, just ten minutes more. The week was long, impossibly long, and your body craves rest. As soon as you hit the Snooze button, a nectarine as sweet as a s’more and so juicy you must lean into the bite to save your shoes from a geyser sneaks into your dreams. Hit Snooze again, doze off.... “Good morning,” whispers a peppery arugula into your ear. “I’m ready for my drizzle of champagne pear vinaigrette.” Hit Snooze again, doze off.... “Where are you?” demands the opinionated baker with the wacky sunglasses. “Your weekly loaf of olive bread is waiting for its schmear of fresh dill goat cheese.” Enough already. You fall out of bed, pull on a hat to hide the morning hair, and grab some canvas bags.

Time to head for the farmers’ market—one of the great sensory experiences in Southern California. There’s that aforementioned taste, of course: multiple generations having at it with the samples, stuffing their mouths with bites of pluots and Pink Lady apples, preschoolers dipping speared chunks of sourdough into balsamic vinegar aged 25 years (that always fills me with hope for the culinary future). Smells: windborne bursts of sharp basil and sweet mint, the earthy tang of wet dirt clinging to the tendrils of a newly yanked beet. Touch: farmers rifling through crates with their experienced hands to help you hunt down avocados that are primed to become guacamole by afternoon. Sounds: the buskers banging out beats in their drum circles, the blind man who for years has wailed beautiful, mournful ballads on his guitar. Sights: every shade of green and purple and orange—even berries smushed into the asphalt offer a tragicomic tableau.

“The market is my church; it’s my family,” says pastry chef Sherry Yard in our annual Food Lovers Guide, which for the first time is devoted to farmers’ markets. As the dessert maven for Wolfgang Puck, Yard finds constant inspiration for her recipes among the stalls. That Fuji apple and rhubarb toasted almond crumble at Cut? It started here. I may never create something nearly as delicious, but that I have the same access as Yard to the same ingredients—the finest produce, possibly, in the world—certainly keeps open the possibility, no matter how remote. Endless possibilities—just bag them and take them home.

new york food culture: eataly

2011-10-28T13:18:00.000-07:00

On 5th and 23rd, Eataly awaits you with a choice of 5 different eateries, lots of fresh produce, and a wide selection of Italian imported products. After a day of traveling, I took the healthy route and dined at Le Verdure, the vegetable-based restaurant. However, as I walked around after eating, I noticed the pastas and had some regrets. Nonetheless, it was a great meal with gelato to finish! Buon appetite!

the selection of aromatic mushrooms; gorgeous, but quite overpriced

sweet and strong

doughy on the inside, crisp as can be on the outside

salted peppers

scarola alla griglia: grilled bitter greens with pine nuts, currants, parmigiano reggiano, and aged balsamic

verdure alla piastra: a selection of warm vegetables and farro salad in a nebbiolo vinaigrette

fresh peach sorbetto

200 5th AVENUE NEW YORK NY 10010

all about the ingredients: pizzeria mozza

2011-10-20T19:33:00.000-07:00

On the corner of highland and melrose lies MOZZA. There's the osteria and the pizzeria right next door to one another, but for a much more casual and less extreme dining experience, the pizzeria is beyond perfection. Famous for its yeasty pizza crust, yet the ingredients truly make the dishes stand out.

as simple as a plate of prosciutto

meatballs al forno

bruschette: white beans alla Toscana with extra virgin olive oil and saba

rucola, funghi, and piave

pizza: fennel sausage, panna, red onion, and scallions

pizza: bianca with fontina, mozzarella, sottocenere, and sage

641 NORTH HIGHLAND AVE. LOS ANGELES CA 90036

saturday morning omelets

2011-10-15T18:09:00.000-07:00

I always throw in whatever is in the house.

Trader Joe's prosciutto, Trader Joe's thickly grated cheese, farmer's market sliced cherry tomatoes, and farmer's market heirloom spinach (slightly sauteed before thrown in).

Other delicious omelet concoctions:

-chard (or another bitter green) and sliced onion omelet (make sure to saute the onions a little bit before putting them in)

-mushroom, spinach, tomato, and grated cheese omelet

-sausage and sliced potato omelet (good with an addition of onions as well)

-veggies galore: zucchini, red bell peppers, asparagus, spinach, onions, eggplant, and lots of delicious herbs

EAT UP!

all day, every day: heirloom tomatoes

2011-10-12T22:21:00.000-07:00

All ingredients Hollywood Farmer's Market fresh: heirloom tomatoes, homemade feta and sheep cheese (from a wonderful Greek stand), sun-dried tomatoes, wild arugula, and balsamic glaze.

good mornin': banana pancakes covered in strawberries

2011-10-09T18:23:00.000-07:00

italia parte 2

2011-08-02T10:41:00.000-07:00

the italian version of the ordinary soup and salad

chickpea purée whisked with extra virgin olive oil and rosemary

spicy octopus soup

mixed garden salad topped with anchovies, capers, egg, and pecorino

basic vegetable salad with good ol' italian aesthetic

italia parte 1

2011-07-31T15:47:00.000-07:00

summer squash ravioli adorned with squash blossoms

pasta cooked with french beans and truffle sauce with a sprinkle of fresh truffle

baby shrimp and stone fruit chutney pasta

potato and spinach gnocchi with savoy cabbage, truffle sauce, and shaved fresh truffle

simply tagliatelle with butter and parmesan, but oh so beautiful

effortless entertainment: raspberry tart

2011-06-17T19:39:00.000-07:00

For recipes that are deceivingly easy, I turn to Ina Garten. Her recipes are simple, delicious, and major crowd-pleasers. Every time I open The Barefoot Contessa Cookbook, I turn straight to a giant picture of a raspberry tart as the pages have grown accustomed to this page constantly being open and worked over. There are remnants of tart crust and raspberry jam sticking to the white page. This tart serves for many occasions; it looks much more impressive than it actually is and tastes like summer no matter what the season.

Raspberry Tart

The Barefoot Contessa Cookbook by Ina Garten

10-12 servings

Ingredients:

Tart Shell:

3/4 cup unsalted butter at room temperature

1/2 cup sugar

1/2 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

pinch of salt

Filling:

1 cup good raspberry preserves

1 1/2 pints fresh raspberries (3 packages)

Time to Whisk

Preheat oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge in flat. *I just shape the dough into the tart pan.* Chill until firm.

Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. *Use a pastry weight if you have one.* Bake for 20 minutes. Remove the foil and beans, prick the tart all over with tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

soba sensation

2011-06-02T21:21:00.000-07:00

meatless monday: chickpea salad and radish salad

2011-04-07T20:45:00.000-07:00

The prospect of being a vegetarian is not an idea that sits well with me in any way. I understand that the transportation of meat harms the environment, the way animals are treated in the American food system is for the most part unethical, and the added hormones to meat can in no way be good for my health. For these reasons I've always tried to buy ethically, organically, and locally when it comes to animal products, but economically it doesn't always make sense. For these reasons, I've started to try to make one day of the week meatless. The most recent issue of Bon Appétit actually made this quite easy. With the high protein level of chickpeas, this meal provided the same nutrient levels (and also the same deliciousness) as any of my favorite meat-filled dishes.

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
Bon Appétit April 2011
2 servings

Ingredients:

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt

Time to Whisk

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

Radish, Arugula, and Red Onion Salad with Tangerines
Bon Appétit April 2011
6 first-course servings

Ingredients:

2 tangerines (such as Pixie or Satsuma)

2 tablespoons finely chopped radishes plus 12 large radishes (such as French Breakfast), trimmed, very thinly sliced

1 tablespoon chopped red onion plus 1/2 cup thinly sliced

1 tablespoon plus 2 teaspoons fresh Meyer lemon juice or regular lemon juice

1/4 cup extra-virgin olive oil

Coarse kosher salt

1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise

3 cups (packed) arugula

1/4 cup coarsely chopped fresh mint

Time to Whisk

Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.

Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.

Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.

CHALLENGE: try to take just one day of the week to have a vegetarian dinner... you will learn a lot about cooking.

elegant italian: angelini osteria

2011-03-24T00:30:00.000-07:00

Ahh... Angelini. Simple Italian food, fairly pricey, but incredibly satisfying. Hearty appetizers, delicate pastas, and thin-crust pizzas.

Braised Baby Artichokes in Garlic

Pumpkin Tortelli with Butter, Sage, and Asparagus

Happy Birthday Dad!

7313 BEVERLY BLVD. LOS ANGELES CA 90036

my daily dose

2011-02-12T23:52:00.000-08:00

Foodporndaily.com has kept me ooing and awing since i discovered it.
Here are some of my favorites:

Photo courtesy of Babble

Photo courtesy of Matt Powell

Photo courtesy of KE Photography

Photo courtesy of Jonathan Wing: The Unexpected Culinarian

Photo courtesy of Babble

Photo courtesy of Butter Sweet Melody

Every day, something new.

a day in santa monica

2011-02-01T20:00:00.000-08:00

On a warm day in January (don't forget, it's Los Angeles), I endured the traffic to Santa Monica. Fresh food, the beach, chic hippies, and lots of surf boards and bikes clinging to prii/priuses.

the beautiful and homemade pastry assortment at LA GRANDE ORANGE cafe

SANTA MONICA SUNDAY FARMERS MARKET (not necessarily the best for foodies, but great for a good time with the family and great for little kids)

no editing occurred; this is actually the color of the fresh chard

romanesco broccoli... tastes like cauliflower with nutty undertone

first of the season... strawberry fields forever

PRIMITIVO is an eclectic restaurant on Abbot Kinney with many great dishes, but one stood out...

black truffle cauliflower soup: a creamy, yet incredibly light and frothy soup with a cauliflower base and an infusion of black truffle oil... yum

¡the grande finale!

gastronomical love

2011-01-19T10:20:00.000-08:00

Crunchy arugula with an overwhelming alertness in its bitter taste. Balsamic and mustard infused salmon that flakes as I toss it in the bowl. Charred strands of asparagus. Grilled, marinated, and flavorful artichokes. Persian cucumbers, juicy as can be. Sun dried tomatoes covered in oil and bursting with seeds from within. My lemon vinaigrette emulsified with dijon. My fridge: all leftovers gone. "Hello" to longer days a-comin'.

christmas concoction 2010: chocolate-almond torte

2011-01-04T18:43:00.000-08:00

This year my cousin and I (one of the cousins dropped out of the project) stumbled into the kitchen in our pajamas on Christmas Eve to try and figure out what we were going to prepare for our annual christmas concoction. We flipped through all the Bon Appétits of 2010, but could not find anything that caught our eye. Well, then it was time to face the monster: my grandmother's entire wall of cookbooks. It seems like every cookbook published within the last 60 years is piled onto that shelf. And, yes, there are many that are obscure and quite unfamiliar to my mainstream and modern palette. After about an hour of endless page skimming, my cousin found a beautiful recipe (unfortunately, without a picture) in a German kafeehaus book; our stomachs began to growl as we read the ingredients aloud. My grandmother, hearing from the other room, immediately approved, yet this was partly because of her 100% German heritage. My cousin and I somehow got the 1988 Cadillac through the snow to get the ingredients we needed and, right after the Christmas celebration the next morning, we began to whisk.

Chocolate-Almond Torte
Adapted from Kaffeehaus by Rick Rodgers
12 servings

Ingredients
Cake:
3 ounces high-quality bittersweet chocolate, finely chopped (I used Scharffen Berger)
1 1/4 cups (5 ounces) sliced natural or blanched almonds
1/3 cup dried bread crumbs
7 large eggs, separated, at room temperature
1/2 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Chocolate-Almond Icing:
3 ounces high quality bittersweet chocolate, finely chopped
2 large eggs, at room temperature
3/4 cup sugar
1 cup (2 sticks) unsalted butter, at cool room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons heavy cream, optional

Assembly:
1/2 cup sliced natural or blanched almonds, toasted (I used sliced and DID NOT toast them because it actually created a great consistency)

Time to Whisk
Cake:
Position a rack in the center of the oven; heat to 350°F. Lightly butter the inside of a 9-inch springform pan. Line the bottom of the pan with parchment or wax paper. Dust with flour and tap out the excess.
Melt the chocolate in the top part of a double boiler over hot, not simmering, water. You can also do it in a microwave at medium power. Cool slightly.
In a food processor fitted with the metal blade, process the almonds and the bread crumbs until the almonds are chopped into a fine powder, but not oily.
Beat the yolks and 1/4 cup of the sugar in a large bowl with a handheld electric mixer on high speed until thick and pale yellow, about 3 minutes. Beat in the chocolate, vanilla and almond extract.
Using clean beaters, beat the whites in a large bowl until they form soft peaks. Gradually beat in the remaining 1/4 cup of sugar until the peak are stiff and shiny. Stir about a quarter of the whites into the chocolate batter to lighten, then fold in the remaining whites, using a rubber spatula. In two additions, fold in the nuts. Spread the batter evenly into the pan.
Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool on a wire rack for 10 minutes. Run a knife around the inside of the pan to release the cake, then remove the sides of the pan. Invert into the rack, and remove the paper. Cool completely.

Chocolate-Almond Icing:
Melt the chocolate in the top part of a double boiler.
Whisk the eggs and sugar in a medium heat-proof bowl. Place over a saucepan of barely simmering water (the water shouldn't touch the bottom of the bowl). Whisk gently until the eggs are very hot (a thermometer will read 170°F). This step took quite a while and a lot of patience, so don't assume your thermometer is broke... this is tedious. Remove from the heat. Stir in the chocolate. Using a handheld electric mixer on high speed, beat until completely cooled, about 5 minutes. One tablespoon at a time, beat in the butter, incorporating the first addition before adding another. Add the vanilla and almond extract. If the icing seems thick, beat in the heavy cream.

Assembly:
If needed, trim the top of the cake to level it with a long serrated knife. Cut the cake horizontally into 2 equal layers. Dab a tablespoon of the icing in the center of your serving plate. Place the bottom layer on the round. Spread with 1/2 cup of the icing, then top with the other layer. Spread the top of the cake with a generous 1/2 cup of icing. Use the remaining icing to frost the sides of the cake, then smooth the top. Lift the cake with one hand, and use your other hand to press the almonds onto the sides of the cake. Refrigerate at least 1 hour before serving. DO AHEAD: Can be made up to 1 day ahead and stored under a cake dome in the refrigerator.

IN LOVING MEMORY OF MY GRANDFATHER, WHO MADE PAST TRADITIONS AND FUTURE GATHERINGS POSSIBLE. HE WAS A BIG DESSERT LOVER AND ALWAYS PROMOTED AND PRAISED ANY KIND OF KITCHEN PROJECT.

quick and easy for a winter's night: white-bean stew

2010-12-27T21:46:00.000-08:00

My mom and I are all about the get home, get dinner going, and get it on the table all within 30 minutes. One-dish meals are some of our favorites. So, for our last night with our family here in a snowy climate, we decided our favorite (and fastest) stew would be fitting. Full of so many flavors: delicate white beans, savory ham, sweet tomatoes, earthy greens, soothing herbs. Ahhhh. Last minute, I cut up a baguette and made the addition of salt and pepper croutons made in a pan with olive oil over medium-high heat (which I would have smothered in garlic had it not been for my grandmother's strong palette). Yum. Well, put this one together on a busy night when the snow or rain is falling; you deserve a deep breath and a moment to enjoy.

Fast White-Bean Stew
Adapted from Gourmet January 2007
4 servings

Ingredients
2 large garlic cloves, chopped
1/4 cup extra-virgin olive oil
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)

Time to Whisk
Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

happy holidays!

2010-12-24T11:53:00.000-08:00

improv: halibut over spinach

2010-12-20T22:10:00.000-08:00

I don't particularly enjoy cooking for people that don't always have my food. If I mess up, there's really no way to redeem myself.

At Whole Foods this afternoon, my dad informed me I was to whisk together dinner tonight for him, my uncle, my brother, my grandmother, and myself. My grandmother and my brother follow a white-food diet, so fish it was. I remembered a simple recipe on doitdelicious.com with halibut, a fish I'd actually never cooked before. Of course problems arise: the fish is much thicker than the recipe calls for, so it took fifteen minutes longer, which, in turn, caused the bed of spinach to practically burn (however, my consumers were polite to tell me otherwise). Here's the basic recipe. But, as lessons teach, expect to improvise and compromise with... isn't that what cooking is?

Perfect Halibut over Spinach

Doitdelicious.com (www.doitdelicious.com/recipes/make_it/perfect_halibut_over_spinach)

4 servings

Ingredients

1 clove garlic, smashed and cut in half

10 ounces baby spinach

1 tablespoon olive oil plus more for rubbing

1 1/4 teaspoons kosher salt

4 4-ounce halibut filets, skin removed

1 lemon cut into 8 slices

Time to Whisk

Heat the oven to 450° F. Rub a sheet pan with the cut side of the garlic then discard. In a large bowl, toss the spinach with 1 tablespoon of the oil and 1/4 teaspoon of the salt and spread evenly on the sheet pan. Season the halibut with the remaining teaspoon of salt and rub with a thin coat of olive oil. Place on top of the spinach and top each fillet with 2 lemon slices. Bake until the halibut flakes easily, 7-8 minutes.

When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs

fast creations

2010-12-18T19:05:00.000-08:00

The most delightful way to cook: use whatever is in the house, whisk it together, and end up with a comforting creation. I saw shallots, a tomato, some arugula parmesan ravioli from trader joe's, a few expiring leaves of basil, and a recording of Friends.

reminiscence: devil's food layer cake with peppermint frosting

2010-12-16T22:45:00.000-08:00

The first day of winter break has finally arrived. Of course the question comes to mind immediately: what concoction will we whisk together this year?
Every Christmas, my family and I take the trek to Chicago in search of the two "F"s: "family" and "food." Oh, and how I dare forget "freezing." My cousins and I open up the latest issue of Bon Appétit and turn that eye candy into a reality. Yes, I do make my two male cousins whom are in their 20s cook with me.
Two years ago, we made the cover recipe: Devil's Food Layer Cake with Peppermint Frosting. Oh, the looks I got when I asked "where's the corn syrup?" to a Whole Foods employee. So, no, there is nothing at all even vaguely nutritious about this one, but, even though it may sound cheesy, it nourished my soul for quite a while.

Devil's Food Layer Cake with Peppermint Frosting
Bon Appétit December 2008
10-12 servings

Ingredients
Cake:

2 2/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

Dark chocolate ganache:

1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 ounces bittersweet chocolate, chopped

White chocolate cream:

12 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 cups chilled heavy whipping cream, divided
1 1/2 teaspoons pure peppermint extract

Peppermint frosting:

2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract
Bittersweet chocolate curls

Time to Whisk

Cake:
Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.

Dark chocolate ganache:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

White chocolate cream:
Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.

Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint frosting:
Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." ~Pavarotti: My Own Story by Luciano Pavarotti and William Wright