Do lawyers deserve all the jokes they get? Decide for yourself.
My Szechuan Pork was featured in The Kitchn and my Brown Sugar Cheesecake in Foodista. Such a compliment from them.
Did I tellyou that I put some water and sugar to make syrup on the stove, forgot aboutit, went for a walk, then dashed to the supermarket to buy some groceries andthen got home to a cloud of smoke? Smoke so dense by then, that I startedcoughing and had to open windows everywhere. Not that they were much help,since the day outside was hot and humid, not a leaf moving from the lack ofwind.
My poor steel jar was left looking like this. The syrup crept to the topand when I poked with a spoon the jar was completely filled. I mean, it waslike I had filled it with black, hardened foam. So cleaning it took a while. Abig while. Like a few days. Hot water and soap, let it rest, hot water andsoap, let it rest, scrub it, hot water and soap, let it rest, scrub it…youget the idea.
The upside, for you especially, is that if you ever want to buy aresistant steel saucepan, make sure it´s surgical steel. Doesn´t it sound cool?Surgical steel pans. Well, the thing is I bought a whole set many years ago.They told me they were able to ride out any wave. And they were absolutelyright. I mean, it doesn´t get much worse than syrup boiling for two hours.Trust me. So remember, surgical steel. And if you keep an immaculate,magazine-worthy kitchen they were meant for you.
Onto our food finds. I had this asian dish twice last week, once with chicken and fresh asparagus. I highly suggest you try it, it´s simple and so flavorful. Last week I made slow roasted pork shoulder with this dry rub. I ate it for three days straight with rice. I get little food obsessions, especially with savory stuff.
Now for some holiday inspiration, you can try these brussels sprouts with grapes, the cutest xmas wreaths, pignoli biscotti, this amazing no-bread bruschetta, the cutest mini donuts, the perfect popcorn, gorgeous crunchy flatbreads, a caramel latte flan that´s haunting my dreams, the perfect pecan shortbread, fantastic award-winning sandwich cookies, golden baked acorn squash, the perfect eggs for brunch, crusty chilli buns.
The vintage recipe I´m sharing today surprised me. Not in the beginning, because I love chocolate and mint, and it seemed pretty straight forward. But the first step results in a very dubious looking mess, like chocolate jello that didn´t set and you don´t know what to do with it.
Well, after the cream is added and everything is whipped, a satiny, smooth, perfectly colored mixture emerges, whiping all doubts that it will be a great dessert. I sometimes wonder how anybody got to the end of the recipe with such a bad start.
This pie a perfect dessert for this season, the mint can be adjusted to your taste, and chocolate is always a favorite.
CHOCOLATE MINT MOUSSE PIE
barelyadapted from a Nestle magazine ad, circa 1980
Makes 8 servings
1 ½ cups chocolate wafer crumbs
6 Tbs butter, melted
4 Tbs sugar
2 Tbs + 2teaspoons cornstarch
1 cup semisweet chocolate chips
½ teaspoonpeppermint extract
1 cup wholemilk
1 cup heavycream
Chocolateshavings and sliced almonds, for decoration
Preheat oven to 350º.
Mix crumbs with butter until it looks like wet sand. Place mixture in a 9-inch pie pan with removable bottom. Carefully press evenly against bottom and sides of the pan.
Bake for 10 to 12 minutes. Let cool on wire rack completely.
In a smallsaucepan combine sugar and cornstarch. Add milk and cook on medium heat untilmixture boils. Stir constantly to avoid lumps. Let it boil 1 minutes, whiskingconstantly. Remove from heat and immediately add chocolate and mint extract.Combine well. The mixture will look like a jello gone bad, don´t worry. Coverwith plastic wrap touching the surface and let cool to room temperature. Youcan speed this process by refrigerating it.
Withelectric mixer, beat chocolate mixture a bit. Add cream and slowly beat untilsmooth, about 3 minutes.
Put fillingin prepared crust and spread evenly. Refrigerate until ready to serve, at least2 hours.
Sprinklewith chocolate shavings and almonds if desired.