THE VILLAGE VOICE

" All I really need is love, but a little chocolate now and then doesn't hurt!" ~ Lucy Van Pelt (in Peanuts, by Charles M. Schulz) ~Valentine Tulip _____ CHOCOLATE-CHERRY ICE CREAM BOMBE ~Begin making this a day ahead. Chill the mold well before filling it. Allow several hours for the bombe to freeze and mellow before serving time. This easy recipe is from Bon Appetit (February 2000). ______ 1 16-oz. jar hot fudge sauce (Sanders Bittersweet Fudge - the best ) 1 12-oz. package semisweet chocolate chips 3 Tbsp. water 1/4 cup brandy 3 pints (slightly softened) cherry-vanilla ice cream with chocolate chunks or fudge flakes 1 1/2 (slightly softened) pints chocolate sorbet (or frozen yogurt) or chocolate-cherry sorbet (or frozen yogurt) 1 9-oz. package chocolate wafer cookies Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool. Line 10-inch diameter, 10-cup metal bowl with plastic wrap...

~ Elegant tulip ______ OYSTER and ARTICHOKE BISQUE “Oysters are the most tender and delicate of all seafoods . They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.” ~ Hector Bolitho 'The Glorious Oyster' (1960) _______ 1 quart oysters (drained and chopped ~ reserve liquid) 1/2 cup unsalted butter 3 minced plump garlic cloves 1 cup chopped green onions 1 cup chopped celery 1/2 cup chopped red pepper 2 (14-oz) cans drained artichoke hearts 3 Tbsp. flour 1 1/2 quarts organic chicken broth 1/2 tsp. cayenne pepper or to taste sea salt & white pepper to taste 1 Tbsp. Worcestershire sauce 1 tsp. fresh chopped thyme 1/3 cup sherry 1-2 cups half & half 3 Tbsp. chopped fresh parsley In heavy stockpot, melt butter and saute garlic, green onion, celery, and red pepper until wilted and tender, about 5 minutes. Add artichokes. Sprinkle mixture with flour and stir to coat. Gradually whisk in stock,...