Pots de creme is one of those desserts I’ve wanted to try for awhile, since I first saw it in one of my Real Simple cookbooks and realized it’s pretty much just chocolate custard with a fancy French name. (Pronounced “po duh cream,” if you were wondering…which kind of makes me snicker, because in German “Po” is slang for your bottom.) I’m basically sold on any kind of chocolate pudding/custard, as well as anything that comes in a small ramekin. Maybe it’s the idea that I have the whole thing all to myself. Or it could be partly the cuteness factor. (Amplified if you serve it in individual teacups–it looks like solidified hot chocolate.) Anyway, it appealed to me big time.
Fortunately, the end result of this dessert lived up to the hype I had built up for it in my mind. Thick, creamy, rich, and chocolatey to the moon and back. I’ve served it to guests twice, after realizing that the 2-hour cooling time makes it a great make-ahead company dessert. Now I’m dreaming of (and Googling) other types of pots de creme…honey, vanilla, lemon, butterscotch, and combinations thereof. Which one do you think I should make next?
Chocolate Pots de Creme
(Adapted from Food Network)
Ingredients:
9 oz. semi-sweet chocolate, chopped (I used two 4-oz. semisweet baking bars and 3 Tbsp. chocolate chips)
1 c. heavy cream
1 1/2 c. whole milk*
6 large egg yolks
5 Tbsp. white sugar
1/4 tsp. salt
Whipped cream, for garnish
*If you have 2% milk instead of whole, you can substitute 1 c. 2% milk plus 1/2 c. heavy cream.
Directions:
1. Place chopped chocolate in a blender. Set out 8 ramekins, tea cups, Mason jars or other 6-8 oz. small containers.
2. In a medium saucepan, whisk the cream, milk, egg yolks, sugar, and salt over medium heat. Cook, stirring constantly, until the mixture is almost boiling and thick enough to coat the back of a spoon, about 8-10 minutes.
3. Immediately pour cream mixture over chocolate in the blender. Cover and hold the lid with a thick kitchen towel (insurance against chocolate redecorating your kitchen); blend until combined and smooth.
4. Pour the chocolate mixture into ramekins and refrigerate until set, at least 2 hours.
Gazpacho! What in the world is gazpacho? The origins of the word itself are unknown, though theories abound. Some people believe it comes from an Arabic word for “soaked bread”; others claim it has roots in the Hebrew word for “to break into pieces.” If you watch the video of Ina Garten preparing this recipe, though, you’ll hear her call it a “salad soup.” Elsewhere I’ve seen it described less appetizingly as “liquid salad,” which sounds like something a catatonic hospital patient would receive through a tube. I like to think of it as a salsa soup, which is what I called it when my kids asked what we were having for dinner and I didn’t want to say “liquid salad.” I really couldn’t see them running to the table after me calling…
“Come and get your liquid salad, kids!!”
If you’re someone who enjoys salsa, you’re highly likely to be a fan of gazpacho. One of my salsa-loving friends refers to tortilla chips as “salsa transportation devices” because, when it’s good salsa, don’t you really just want the salsa? The chip itself is definitely not the main attraction. Well, what if you didn’t have to bother with the chip for propriety’s sake? What if you could just eat the whole bowl of delicious salsa? Guess what, my friends?
YOU CAN!!!
And THAT is the meaning of gazpacho.
(You may, of course, have to get over the fact that it’s a cold soup, which seems like a contradiction in terms. But once you do, you’ll be thankful. As a colossal fan of soup, I can tell you it’s a delightfully sneaky way to still get to eat soup in the summer. We enjoyed it with pesto grilled cheese sandwiches and I thought it was the perfect combination. So go get grinding and chopping–summertime is liquid salad gazpacho time!)
1 cucumber, halved and seeded but not peeled
1 red bell pepper, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 c. tomato juice
1/4 c. white wine vinegar
1/4 c. olive oil
1/2 Tbsp. kosher salt
1 tsp. black pepper Directions:
1. Chop the cucumber, bell pepper, tomatoes, and red onion into 1-inch cubes. Place each vegetable separately into a food processor fitted with the steel blade and pulse until coarsely chopped (about the texture of a very chunky salsa).
2. After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, white wine vinegar, olive oil, salt, and pepper, mixing well.
3. Chill in the refrigerator until ready to serve.
As a parent of young children, I can no longer think about the concept of jam without the image of Dr. Gru from Despicable Me 2 popping into my head, maintaining in that Boris Karloff/drunken Slav accent of his that he is no longer a villain and is on the straight and narrow:
“I am developing a line of delicious jams and jellies!”
If you’re a parent, you know what I’m talking about, because you have seen this movie approximately 8,000 times and know all its ins and outs, including how the Minions become purple and evil. If you’re not, or haven’t seen the movie, I won’t spoil how the Minions turn evil, but I will tell you that Gru is giving the law-abiding life his level best by abandoning projects like stealing the moon for tamer pastimes like creating fruity spreads–and more power to him. I have a feeling he and the Minions would put out some pretty tasty stuff.
Since we’re talking jams and jellies and tasty stuff, allow me to introduce you to this ridiculously easy blueberry jam, which does not require an army of Minions. Have you ever heard of a jam that 1.) doesn’t call for pectin and 2.) takes 20 minutes start to finish? Right, me neither. Most jams and jellies involve a real commitment in the kitchen. This jam, on the other hand, can be slapped together in the time it takes to watch a New Girl episode (or a Ninjago, if we’re going to stick with the kids’ entertainment theme). It may or may not end up being cheaper than store-bought blueberry jam, but if you hit the grocery store/farmers’ market/berry patch on the right week, it just might. Even if it doesn’t, though, making your own blueberry jam is a fun way to give yourself and your family a homemade, delicious breakfast treat on toast or muffins, or even to give a friend or neighbor as a thoughtful little gift. Without canning, this jam will last up to two weeks in the refrigerator. It could also make a lovely cake filling or an unusual “J” in a PBJ. I know I’ll definitely be making it again!
4 c. fresh blueberries
1 c. white sugar
3 Tbsp. fresh lemon juice (from about 1 lemon)
Directions:
1. Place the berries and 2 Tbsp. water in a 3-quart heavy-duty saucepan over medium-high heat. Using a potato masher, stir and mash the berries until they are bubbling around the edges of the pan, about 2 minutes. Add the sugar and cook, stirring occasionally, until dissolved, about 1 minute.
2. Add the lemon juice, increase heat to high, and bring to a rolling boil. Boil, stirring occasionally, until the mixture reaches 218 degrees on a candy thermometer, 8-10 minutes. (If you don’t have a candy thermometer, you can do the “cold plate test”: place a small amount of jam on a spoon on a plate in the freezer. Check the consistency after a couple of minutes. If it has jelled to your liking, it is done.) Remove the pan from the heat and let cool 5 minutes.
3. Transfer to a heatproof, airtight container and cool to room temperature, stirring occasionally. Refrigerate in airtight container for up to 2 weeks.
If I’m being honest, I have to admit I’ve been stuck in a breakfast rut for years. Not that I mind. Toast, whole grain muffins and quick breads, and cereal have been my trusted morning companions for years. So even if they are same-old, same-old day after day, I just really, really like carbs, so my bread-based breakfasts suit me pretty well. If I had a personal Breakfast Food Pyramid, it would look like this:
As you can see, eggs are not high on this list. (Well, technically, they are high, but in the upside-down-backwards kind of high, like how you want to score low, not high in golf.) Still, there is the occasional morning when something other than straight-up carbs appeals to me, or when I need to make something portable to take to a brunch, or when I give in to my husband’s pleas to make these muffin-sized frittatas. Because they really are a wonderful, satisfyingly savory way to make eggs. As with most egg dishes, these frittatas are unfailingly modifiable, so you can pretty much throw in any savory ingredient and wind up with something pleasing. Additionally, they’re embarrassingly easy to slap together and reheat beautifully (30 seconds in the microwave) for a convenient protein-y breakfast. I’ve made them for everything from bridal showers to Easter brunch to a quick dinner for the babysitter to feed my kids. Not that they’re going to supplant my grain-focused morning meal, but they certainly are easy, tasty, and healthy enough to make a semi-regular appearance.
8 eggs
1/2 c. milk
1/4 tsp. ground black pepper
1/4 tsp. salt
Optional add-ins:
2 tsp. dried parsley (I always add this, regardless of other add-ins, as it gives such nice color!)
1/2 c. chopped cooked meat–ham, salami, bacon, chorizo, etc.
1/2 c. cheese–feta, Parmesan, shredded cheddar, etc.
1/2 c. cooked chopped vegetables–sundried tomatoes, roasted red peppers, etc.
Directions:
1. Preheat oven to 375 degrees and generously grease a regular-sized muffin tin.
2. In a large bowl, whisk eggs, milk, pepper, and salt to blend well. Stir in any and all optional add-ins. Using a measuring cup to scoop, fill in muffin cups almost to the top.
3. Bake 18-20 minutes, or until frittatas are set in the center and begin to brown on top. Carefully loosen frittatas from muffin cups and serve immediately or refrigerate for later reheating.
Three days ago my husband Anthony and I returned from what was hands-down the most incredible vacation of our ten years of marriage–and probably of our entire lives. I can only describe our six days on Oahu as The Apex of Vacation. We went as a celebration of our tenth anniversary–July 16th, if you want to send us a card next year ;)–and if everyone could look forward to a trip like this, maybe more marriages would make it to ten years, because it. was. fabulous. Like Tom Selleck’s Magnum, P.I. mustache fabulous.
Some of the highlights:
We had the good fortune to know an excellent travel agent who booked us at the Moana Surfrider, the oldest hotel on Waikiki Beach (built in 1901), which oozes turn-of-the-century charm:
We even had an ocean view!
And in six days, we got to see so much of the island of Oahu and did several once-in-a-lifetime activities, like a helicopter ride,
swimming with dolphins,
Not pictured: Anthony hurling vehemently off the side of the boat
an off-the-beaten path tour with a guy who seriously needs his own TV show, stat,
“Watch me weave an entire raft out of these tree fibers, then floss my teeth with what remains!”
and hikes to Moana Falls
and Diamond Head.
All in all, it was a spectacular trip and I wish I could send all my friends (especially the ones with kids) on one just like it.
But this wouldn’t be a food blog post without a few words about the food of Oahu! It seems that Hawaii is not a destination people seek out for its cuisine in particular, but we did enjoy some great food while we were there. (Though we may have been a little influenced by the scenery that accompanied it. And I’m not talking about all the beach bodies…but whoa, the beach bodies.)
I’m not sure that we ever exactly ate “traditional” Hawaiian food, but that seems difficult to define, anyway. Wikipedia says there are five distinct styles of food that make up Hawaiian cuisine, representing Polynesian, Asian, and European influences. That being said, we did have some meals that match what I would envision when I think of “Hawaiian food.” At one beachfront lunch at Turtle Bay Resort on the North Shore, Anthony had a firm white fish (I can’t recall the name of the fish–I know, get with it, food blogger!) with vegetables and a purple sweet potato coulis. Who knew sweet potatoes came in purple?
I, like the big fat American I am, ordered the barbecue pork sandwich and fries (but it had a bun made of taro, a native Hawaiian tuber! So it squeaked into the Hawaiian food category.)
Then there were the several farmers’ markets we came across. The tropical fruit was stacked in vivid piles of greens, reds, yellows, and oranges, putting my husband the tropical fruit enthusiast into deliciousness delirium. I think he dropped 30 bucks on fruit in a matter of 15 minutes.
Anthony deeply entrenched in Banana Bliss
One farmers’ market also featured gobs of pastries, coconut peanut butter (MUST try to make at home–it was to-die-for), and this guy juicing sugar cane.
Which we immediately spent another 5 bucks on. (Worth it. Like limeade with a unique twist.)
While we were in Hawaii, one of my goals was to try sushi. Here at home, I’m a very cautious sushi fan…cautious not necessarily for safety’s sake, but rather because I’m just not sure I can convince myself I like it. (Also I refuse to eat imitation crab.) We have one locally owned sushi place in Tempe I absolutely love and compare all other sushi places to. So far nothing has come close. I figured Hawaii would be the place for really top-notch sushi, though, with their water-water-everywhere-and-lots-of-fish-to-eat setup. You’re not gonna believe me when I say that I still prefer Sushi Kee in Tempe, Arizona to a highly reviewed sushi place in Honolulu’s Chinatown. But there you have it.
Bento box: California roll, Ahi, rice, Miso soup, some other kind of tuna, and greens
At least I live close to Sushi Kee, not 2900 miles away. Much easier access. P.S. When you go to Sushi Kee, get the spider roll.
Next, it wouldn’t be a tropical vacation without the requisite umbrella-topped fruity drinks. I don’t think I’ve ever had a cocktail at lunch before, but when we ate at Shore Bird, a veritable institution on Waikiki, it seemed like the time to break my own taboo. (Plus, the mai tais were $3.50. Come on.) A mai tai is a rum-based cocktail flavored with fruit juice like orange or lime–a recipe I really must remember to look up, because it was delicious and super refreshing.
Finally, a tiny Hawaiian language lesson: have you ever snickered reading the words “Pu Pu Platter” on a Chinese menu? (I have not. You’re all so immature.) Well, “pu pu” is Hawaiian for appetizer, usually a mix of meat and seafood finger foods. Now you don’t have to worry about what will show up in your takeout…and how many napkins you might need. As a matter of fact, Anthony and I enjoyed quite a bit of pu pu (pu pus?) during our stay, because our hotel package included access to the Moana Surfrider’s “Beach Club,” a fancy secret room that provided breakfast and a heavy-apps dinner. It was an awesome way to minimize expenses on eating out and the food was quite good.
I’m not going to make any jokes about what on this plate is the pu pu.
So, my friends, Hawaii is an extraordinary place and I am so thrilled and thankful to have traveled there. And happy to be home again where I can do my own cooking in my own kitchen with my own family to feed. (Just wish someone else would keep doing my dishes.) 😉
