Recipe: Say 'Hello' to my Little Friend, aka "Hot" Chocolate Pudding

Fulfilling promises of a recipe from some time ago...

I had a craving for something rich. Brulee? Maybe. Pot de creme? Meh. Chocolate? I ended up with a concoction of what I call "Hot" Chocolate Pudding. I used egg yolks for the pudding, and the egg whites in a pavlova. It was the perfect marriage of dark and rich, and light and sweet.



I even had the perfect ingredient - a lonesome milk chocolate bunny from Purdy's chocolates that I bought on sale on the Tuesday after easter. Yum! Make sure you chop some extra chocolate for nibbling on! :)



Alas, I did make a mistake when preparing the pudding. I forgot to draw off all the foam / floaty proteins and so the top of the pudding wasn't as smooth as I'd liked. I'll be sure to post another recipe later on where I'll detail that.



Ingredients
1 c half & half
150 grams milk chocolate, chopped (or about half of a good-quality easter bunny! :)
3 large egg yolks
3 T white sugar
3/4 t ground cinnamon (or better, a cinnamon stick!)
1/2 t chili powder (gives a nice "warm" spicy note, as opposed to cayenne, which would kick you in the 'buds. . .nice flavour, but not for everyone.)

Method
Heat the half and half with the cinnamon and chili over medium heat just until small bubbles start to form around the edges.

Meanwhile, beat together the white sugar and egg yolks.

When the half and half has just heated to just bubbling, remove from heat and remove cinnamon stick, if using. Cool slightly.

Temper the chocolate by adding the slightly cooled cream to the chocolate and mixing vigorously until the chocolate is melted. Add to the egg yolk mixture and stir well.

Allow to settle overnight in the fridge, or skim off the foam / curdled protein on the top of the mixture before pouring into ramekins.

Bake in a bain marie for 30-40 minutes at 325ºF or just until set. Cool, or enjoy warm. :)



The above recipe made about six individual puddings - I'm sure that if I had remembered to skim off the foam, it would have made about four or five custards instead.

The 'Hello' To my Little Friend reference in the blog title? No, I wasn't talking about the chocolate bunny (although I could have been). I was talking about the brulee torch that I forgot about since I've moved in!

It was a present from my brother and cousin from way back when when I was still in culinary school. Hard to believe that that was almost ten (10!) years ago. Holy cow time flies!

I have to say that my brulee-ing skills have gone downhill. That, and trying to brulee in a rectangular ramekin when you have vivid memories of being burnt by an industrial torch when you were working in a open restaurant kitchen makes it a little difficult. (There were times when I had to go to the back to swear. haha! ha.)

I think this pudding was better without the bruleeing, personally. It was a touch on the sweet side, so leaving it plain was better instead.

It was all enjoyed by M and my dad, surprisingly. :)

Additional photos available at my flickr set.

Recipe: Solo Breakfast - Eggs Florentine, Hold the Sauce!

M had to go to work on Easter Monday, so I was left to my own devices. (Not that I couldn't handle it! :)

In the essence of the holiday, I made a simple "fancy" breakfast - poached eggs with spinach, on toast. Eggs Florentine, my way!

I'm not one to drown my breakfast in oil, lard or grease - my Eggs Florentine is minus the heavy mornay (cheese bechamel) sauce, or the hollandaise sauce that usually accompanies poached eggs. I wanted to go for a jog after my breakfast!



Ingredients
1 egg
1 slice bread
salt, pepper to taste

1 T minced onion
2 handfuls spinach, washed thoroughly, drained, and trimmed of stems
pinch of thyme
pinch of nutmeg
salt, pepper to taste

Tomate concasse to garnish

Method
Bring to a boil a 3" deep pot of water. Put a couple drops of vinegar into the pot to help poach the egg (vinegar helps the egg white coagulate).

In a small pan, heat a small amount of oil on medium heat. Saute minced onion, stirring until onion is opaque.

Add spinach to pan (don't worry if it looks like a lot of spinach, it will wilt down to a beautiful glistening green!) and season with salt and pepper. Stir to coat in oil; season with nutmeg and thyme. Continue to cook for 2-3 minutes.

Meanwhile, toast the bread and poach the egg. Crack the egg into a small dish or ramekin first. (This prevents me from steam burns, and also from getting shells into the egg or breaking the yolk. Murphys law.) Slowly pour the egg into the boiling pot of water and turn the heat down to a simmer. Allow to poach 1-2 minutes, until the white has cooked but the yolk is still runny. Remove from the water and season with salt and freshly cracked black pepper.

Butter the toast. Place cooked spinach onto the toast. Top with the poached egg and garnish with tomate concasse (tomato that has been peeled, seeded, and diced).

Yum!

More photos available at my flickr photoset.

I am lucky lucky lucky!

I got home late last night, after meandering through the thick fog that has been covering Vancouver for the past while. At times, it was so thick in certain areas that I could not see the lane lines!

I've always said that Canada should have "cats eyes" - the yellow reflector lights along lane lines. Our neighbours to the south have them, and they are helpful on dim nights or rainy days where you need a little extra help staying in your lane!

But no. Vancouver doesn't have them. Probably has something to do with snow ploughs digging up taxpayer money.

The boy made an assortment of goodies for dinner last night, some old (I'd been craving steamed eggs!) and some new (I told him stories of how I *hated* Chinese meat "cake" when I was little - it just tasted like old people food. But I didnt' mind his :).

He also made mapo tofu, which means pimply-old lady tofu. I'll be adding some sauteed mushrooms, bell peppers and eggplant to that for tonights' dinner. Can hardly wait.