Back in October, I posted my first Recipe Challenge against The Times. This was never intended as a Times specific contest, but this week marks the third occasion upon which Mark Bittman has happened to publish an article showcasing his own version of a recipe similar to one I’d posted only days before! It’s kismet. And this week, it’s ganache. I used it to make Bourbon Bonbons while he touts the classic Chocolate Truffle. The Scallops and Grilled Cheese incidents occurred awhile back, and I dare not be so bold as to suggest that Mr. Bittman is studying up on this blog for inspiration, but it is an odd, recurring coincidence.
What I’d really like to know from you is: who has the better recipe?
I’ll post comments from anyone willing to put our ganache to the test and send a photo. You should know, Bittman doesn’t so much offer a perfect recipe as he does a perfect base from which to experiment. I experimented with Bourbon and Cayenne; watch out Bittman…the FOOD maven never finishes last!
Send submissions to email@example.com.