Pot de creme is just fancy pudding, but this recipe is the opposite of the original. No need to waste time with a water bath. All the ingredients minus the chocolate get cooked together (watch the heat so the egg yolks don't curdle!) and blended with chopped chocolate. Hellooo Ninja – it's been a while. Leave time to chill in the fridge and feel free to meringue the leftover egg whites. (Click here for the recipe from The Food Network)
Notes: lazy chefs (me) use chocolate chips. If it's not smooth enough, push all the ingredients through a sieve after blending, then chill.
From my Martha days, I make a great turkey burger called with full truthfulness, “my favorite turkey burger”. But I needed another alternative and a quick search turned up this recipe from the cult eating mastermind behind Ottolenghi. Don't let the fluidity of the meat fool you – it will firm up in the cooking process. That said grilling these burgers is not an option. It is perfect for kosher friends. The serving sauce calls for sumac. Rest assured it works without it.
I'm including links to the recipe in its original (metrics) and to the blog where I found it.
Eat – B
It wasn't breakfast in bed as promised, but I did deliver the biscuits with bacon and eggs to the birthday child. This recipe is virtually idiot proof. Opt for lightly rolling out the biscuits and not too thin! You may get fewer but they'll rise higher.
I used a pastry cutter to blend the butter. Do not wait until later to eat them. They're better warm from the oven. This may be a Thanksgiving addition!
(Butter) and eat – B
Don't tell my friends, at least not the ones from last Saturday, but bruschetta has to be the easiest, least costly way to start an event that I know. Use whatever you have for toppings. That's hummus on the left – homemade from an Ina Garten recipe, but store bought is good too. You can even use stale bread (I didn't). Who would know once it's toasted?!
Two brilliant ideas from my stepdaughter upped the game. We steeped 1/2 a cup olive oil with a few rosemary sprigs and a couple garlic cloves for the bread. Then she toasted the slices on the grill. Good for croutons too!
Chopped tomatoes, basil, a drizzle of oil, salt & pepper
Olive oil for the pan, 3-4 chopped shallots, optional chopped garlic clove, sliced or chopped mushrooms, salt & pepper, shaved Parmesan & chives. Soften the shallots over medium heat first. Cook the mushrooms until liquid disappears. Assemble.
**note: I use cayenne instead of hot sauce and halve the recipe unless it's a big crowd of hummus eaters.
After asking 5 children 16 to 26 for their thoughts on dinner, I got chicken. And so did they. Doubling the recipe took a little extra time, but chicken piccata is a great weeknight option. I also only used one pan, cooking the chicken in batches and keeping it warm in the oven. At the end I threw it all back in the sauce with no one the wiser. No pressure, but I served it with pasta in vodka sauce. Recipe to come.
Click here for the chicken recipe, courtesy of Epicuriois.
Eat – B