I think one of the purposes of my creating this blog, is going to be to share some of my favorite things.
On a technology front - it will be fun to read back 10 years from now about what we thought was cool and what was state of the art at the time. If you know me, then you also know the other thing I'm pretty passionate about is food. I probably gained this appreciation from my father, who was a chef. I grew up in a household where we were exposed to all types of cuisine that my father was constantly trying out. Some good, some not so great, but things, that I assume eventually made their way to one of his menus. For this - I truly thank him.
Although I like to dabble in the kitchen and seem to have a pretty good feel for creating things, one of my favorite pass times is to go out and eat. I would much rather spend my time enjoying what others create. There is nothing in the world better than sitting down at a nice restaurant and taking your time. My wife and I have been known to get someplace at 6:30 and not leave until 9 or 10. - Granted, that is usually a couple of bottles of great Zinfandel later. Does that make me a foodie or just one of those people waiters hate because they can't turn their table?
Along those lines - I offer up one of my favorite deserts.
Chocolate Pots de Chantilly Creme
5 Large egg yolks
5 Tablespoons sugar
¼ Teaspoon sea salt
1 ½ Cups heavy cream
¾ Cup half and half
16 oz.Bittersweet or dark chocolate chips
1 Tablespoon vanilla
1 Shot brewed espresso coffee
1. Whisk yolks, sugar, and salt until combined. Add cream and half and half.
2. Transfer to a sauce pan and heat, stirring constantly, until thickened and the temperature reaches 180ºF.
3. Place chocolate in a medium bowl. Pour the egg/sugar mixture over the chocolate and let stand for 5 minutes to melt the chocolate. Whisk until smooth and then add vanilla and espresso. Pour into eight ramekins.
4. Cool to room temperature, then refrigerate over night.
5. Prior to serving - dress each with a healthy dollop of Chantilly Cream and chocolate shavings.
To Make Chantilly Cream:
½ cup heavy cream
2 teaspoon sugar
1 teaspoon vanilla extract
1. Combine all ingredients in a medium bowl and beat until barely stiff.