Eating Las Vegas

I was in Las Vegas recently on a business trip, which is neither as glamorous nor exciting as it sounds. I did stay at the Bellagio, which is as wonderful as you think it is.

First, my intial flight was delayed three hours causing me to miss a connecting flight and be rerouted. In fact, my bags stayed overnight in Chicago while I (after twelve hours) moved on to Vegas. I suppose it's not an auspicious beginning for the Chinese New Year.

Until I arrived at the Bellagio, I didn't know it even was Chinese New Year. However, the hotel was decked throughouts with iconic Chinese images, especially the conservatory. Check out the video and look for the moving steam-breathing dragons

With aid and understanding from a co-worker, I persevered through the first conference day of greeting clients and meeting new people sans well-packed suitcase. And with a view like this, who would complain?

While the conference was certainly a success, the highlight of the trip for this food lover was dinner on Wednesday evening at Le Cirque. I had:

• Salade de Homard: "Le Cirque" Lobster & Avocado Salad, Black Truffle Vinaigrette (and two small shavings of Black Truffle.)
• Le Canard de Barbarie: Honey Glazed Barbary Duck Magret, Pumpkin & Duck Confit Parmentier, Roasted Chestnuts, Grapes au Foie Gras, Pommes "Souffle," Ruby Port Sauce
• Macaron aux Framboises, Sorbet de Roses, Litchi Emulsion: Raspberry Macaroon, Roses Infused Sorbet, Lychee Foam

Service was impeccable and food spectacular. The lobster melted in my mouth, the pumpkin and duck confit sang, and the roses infused sorbet propelled me into culinary heaven. Murmered business conversation matched the circus tent jewel-box surroundings.

And as we gathered our things to leave, the staff dropped off small golden silk boxes "for the ladies."

Perhaps this was the auspicious start to the new year elegantly wrapped as a delectable chocolate surprise.

Is It A Bar Cookie? No, It's Buckeye Bars!

You know how I had that peanut butter and chocolate craving in December? I satisfied it with some bar cookies for the time being, then gorged on mom's Buckeye candy treats at Christmas.

Buckeyes: peanut butter, butter, confectioner's sugar, chocolate. Melt in your mouth heaven that, in my world, only appears around Christmas.

I've never made Buckeye's because they require quite a bit of futzy work: measuring, stirring, rolling the concoction into balls, melting chocolate, dipping the balls into chocolate. I'm tired just thinking about the effort.

So imagine my surprise, delight, and skepticism when I saw "Buckeye Bars" in the Midnight Snacks cookbook. There was no doubt, I was gonna make these.

I whipped them up a few nights ago. I am still coasting on the sugar high.

Measure out your ingredients: peanut butter, confectioner's sugar, brown sugar, butter, Rice Krispies, and graham cracker crumbs.

Then get your strong arm ready and slowly combine until mixed. The result looks a lot like a crumby fruit crisp topping before being spread atop the fruit. And the taste?

Just try to hold yourself back.

No seriously.

Try to hold yourself back from eating the entire bowl.  

Pat into a pan. I used 9x13; the recipe calls for a 10x15.

Then melt some chocolate chips, stir in a little vegetable shortening, and spread all over the top. Lick the chocolate remaining in the bowl. Go on. I won't tell anyone.

Now, if you have copious amounts of willpower, you will follow the instructions and refrigerate until firm - say two hours or more. I'm sure it would help the bars to solidify.

If you're like me, however, you get a fork and dig in.

And head straight into that sugar coma you've been craving.

You will want to share these with everyone you know. I took them to work, and they disappeared right before my eyes. I took some to my parents, and -sure enough- they were gone in an instant. But make no mistake, this is candy. And they're a peanut butter and chocolate lover's idea of heaven.

BUCKEYE BARS
(from Midnight Snacks)

Makes 3-4 dozen pieces

2 cups smooth peanut butter
1 cup puff rice cereal (such as Rice Krispies), optional
2 1/2 cups confectioner's sugar
1 1/2 cups graham cracker crumbs (8 whole graham crackers)
1/2 cup packed light brown sugar
1/2 cup unsalted butter, melted
2 cups semisweet chocolate chips or 8 ounces semisweet chocolate, chopped
1 tablespoon vegetable shortening

1. Line a 10x15-inch pan with aluminum foil or parchment paper.

2. Combine the peanut butter, optional rice cereal, confectioner's sugar, graham cracker crumbs, brown sugar and melted butter in a large mixing bowl and stir them together. Press the mixture into the prepared pan.

3. Melt the chocolate and shortening in a double boiler or in the microwave oven set on low.

4. Spread the melted chocolate mixture evenly over the peanut butter mixture. Refrigerate until firm. Cut the mixture into heft 2-inch squares or use a cookie cutter to cut the mixture into interesting shapes.

(Note: Normally, I don't share a recipe unless I've adapted it in some way. This is just too darned good to not share. Be sure to get a copy of the Midnight Snacks cookbook, too - excellent!)