Hook. Line. And Simmer

So for those of you privileged enough to watch my latest videos, you know that in the first part I give a mea culpa of sorts to food stylist, Victoria Granof. The apology came as a result of her contacting me over a year after I made a video that referenced a Bon Appetit magazine cover that she styled.

In the video I said something to effect that the styling and the cover looked as though it belonged on the menu board (not bar, but I suppose I should enunciate on my, uh, video cooking show) at Sparro's.

Anyway, Victoria and I exchanged emails, I told her I enjoyed many of her covers and that I would issue an apology. She was more than gracious and said that she would post both videos on her blog, that any publicity was good publicity and we left it at that.

Well shortly after I released my video(s) I sent Victoria an email stating that my "mea culpa" was up and thought nothing of it...

That was until I went to her blog, www.ALongHotSimmer.com, and noticed I had been duped by the food stylist extraordinaire (after all, she did style the cover that won this year's "Most Delicious Magazine Cover" by the American Society of Magazine Editors)

Not only did she not put up my apology video, she put up my original video and wrote that I said "nasty things about [her] on [my]...uh...video cooking show".

Additionally, one of Victoria's readers, Martha, goes even further by writing

I think I need to say nasty things to you for making me watch that video. Euw! I was expecting it to turn to porn any minute.

So what's the lesson to be learned in all of this, boys and girls? Well, either don't say "nasty" things about a food stylist or if you do and that food stylist contacts you, proceed with caution lest the food stylist traps you like a big hot sticky mess of lasagna on a paper plate at Sbarro's.

Jon-Marc's Deep Dark Chocolate Cheesecake PART1 and PART 2

The Naked Baker, Jon-Marc McDonald, makes his most famous dessert to date, a Deep Dark Chocolate Cheesecake from the October / 2006 issue of Bon Appetit magazine. He also gets naked and highlighted in part 2 of the video.

Part 2 and the full recipe after the jump

Deep Dark Chocolate Cheesecake Bon Appétit | October 2006

by Jeanne Thiel Kelley

In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine. Yield: Makes 12 servings Crust 24 chocolate wafer cookies (from one 9-ounce package) 1 tablespoon sugar 1/4 cup (1/2 stick) butter, melted Filling 1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped 4 (8-ounce) packages cream cheese, room temperature 1 1/4 cups plus 2 tablespoons sugar 1/4 cup unsweetened cocoa powder (preferably Scharffen Berger) 4 large eggs Topping 3/4 cup whipping cream 6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped 1 tablespoon sugar Bittersweet chocolate curls *Use Ghirardelli 60%. Trust me! For crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature. For filling: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight. For topping: Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated. Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.