Monday, October 19, 2015
This is from a recipe from my late great friend Gene Lambert. He was the purchasing agent in
The Four Seasons in Seattle when I was the Executive Chef there. A great wit, a generous man and my partner in the world of political discussion and music appreciation. Our industry does not attract rocket scientists and the people capable of holding a conversation are few and far between. Gene was the exception.
For weeks after his passing I would go to the phone to call him only to realize that he was no longer there and I miss our chats to this day.
Although we worked together for around four years we never had a photo together. All I have is this recipe which is very good and one that I make quite often .
Thursday, October 15, 2015
Monday, October 12, 2015
Saturday, October 10, 2015
4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract
In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days.
A little cognac and some vanilla extract can be added.
Recipe based on Martha Stewart's recipe.