Pots de Creme

Okay, first of all, here’s how you do NOT pronounce Pots de Creme: “Pawts deh Creem.”

Here’s how you DO pronounce Pots de Creme: “Po de Krehm”, or, if you want to get really technical, “Po de k(insert phlegmy, back-of-the-throat crackly French sound)ehm”.

Okay, now that we have that life-altering issue under control, let’s talk about this delightful dessert! Folks, I can't begin to express to you how monumentally easy this Pot de Creme is to prepare, and how truly delicious it is. Now, it does need to chill for 3 to 4 hours before serving, so it does require a tiny bit of planning. But the preparation couldn't be easier, and will leave you with much more time not to water your garden and not to do laundry and not to clean out your fridge and not to clear off the counter right inside your door where everyone sets their papers and junk and dead frogs.

Hypothetically speaking, of course.

Let’s make Pots de Creme! It’ll make ya feel reeeeeeal fancy-like.

The Cast of Characters: Semi Sweet Chocolate Chips, Eggs, Vanilla, and Strong Hot Coffee. Nothing complicated here!

Begin by throwing in 12 ounces semi-sweet chocolate chips.

Crack in four eggs…

Right on top of the chocolate chips

Add 2 teaspoons of vanilla.

OR! If you want to kick things up a little bit, you can substitute either Cognac, Grand Marnier, Kahlua, or any other liqueur you can think of. 

Next, add in a healthy pinch of salt.

Now, put the lid on..

Then turn on the blender.

Then, as soon as the mixture is blending, remove the circular disk from the blender lid…

And slowly pour in VERY HOT coffee. 

Anyway, the mixture will slowly expand and rise in the blender…

Just make sure you keep it in a slow stream and you'll be fine.

After you've added all the coffee, continue blending for a few more seconds until mixture is smooth, then turn off the blender.

Now, traditionally, Pots de Creme is served in little “pots”, or demitasse cups. 

Just pour the mixture into all the glasses, leaving plenty of room to add whipped cream later.

And that is IT! Took five minutes, tops.

Now place the glasses into the fridge for 3 to 4 hours at least so the mixture will firm up. That’s what I’m gonna go do right now.

Prep Time: 4 Hours  |  Cook Time:  |  Difficulty: Easy  |  Servings: 2

• 12 ounces, weight Semi-Sweet Chocolate Chips
• 4 whole Eggs, Room Temperature
• 2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
• 1 pinch Salt
• 8 ounces, fluid Strong Hot Coffee

Preparation Instructions

First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

Source: The Pioneer Woman

Crash Hot Potatoes

Created by Australian food writer Jill Dupleix, it’s called “Crash Hot Potatoes” and has soared to the top of my Favorite Side Dishes to Serve With Big Ol’ Hunks of Beef.

They're so simple, it’s terrifying. Well, not terrifying…but almost. They're a lovely twist on the tired old baked potato Flavorful, Crispy Surface Area.

The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. I’m using Rosemary.

Begin by bringing a pot of salted water to a boil. 

Add in as many potatoes as you wish to make, and cook them until they're fork-tender.

Next, generously drizzle olive oil on a sheet pan.

This will mean the difference between the potatoes sticking and not sticking, so don't be shy here.

When the potatoes are tender, place them on the cookie sheet…

…Giving them plenty of room to spread out. 

Next, grab your potato masher and gently press down on the potato until it slightly mashes…

Then rotate the masher 90 degrees and finish flattening it. Of course, you don't want to absolutely smash it into the pan—you want it almost to resemble a cookie.

Repeat until all are flattened. And really, I don't know why you couldn't use the bottom of a glass for this step if you don't have a potato masher. The surface might not be as textured and interesting, but I think it still might work. 

Next, brush the tops rather generously with olive oil.

Next, grab some Kosher salt. You can use regular salt, but I'd really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty. Or something. 

Remember: potatoes need salt. Don't skimp! 

Be ye ever as generous with fresh ground black pepper.

Now, you can grab some chives…or thyme…or whatever herbs you have available.

Whatever herb you use, just chop it pretty finely and sprinkle over the top.

That’s it!

Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…

…Or until they're golden and crispy and sizzling.

Mmmm. Just look at these babies.

They almost look like latkes, don't they? But only almost…

Recipe: Crash Hot Potatoes

Prep Time: 30 Minutes  |  Cook Time: 25 Minutes  |  Difficulty: Easy  |  Servings: 6

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Source: The Pioneer Woman