Easy Pot de Creme

MAKES: 6 Servings

1 cup heavy cream

1 cup whole milk

5 large egg yolks

6 ounces semisweet chocolate, chopped

½ teaspoon espresso powder (optional)

¼ teaspoon kosher salt

Chopped hazelnuts for garnish

Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.

Whisk the egg yolks in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don’t pour too fast or the eggs will curdle. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 2 minutes, or until the custard is slightly thickened. Turn off the heat.

Add the chopped chocolate, espresso powder (if using), and salt to the custard. Let the chocolate melt for a minute, then whisk until it’s completely smooth.

Strain the mixture through a fine mesh strainer into a separate bowl (or measuring bowl with a pour spout), to remove any clumps and bubbles.

Pour the custard into six 4-ounce ramekins and refrigerate until chilled, about 2 hours.

When ready to serve, let the pots de crème stand at room temperature for 15 minutes, to soften slightly.

Garnish with hazelnuts, whipped cream, chocolate shavings, raspberries - the choice is yours!

Ratatouille

MAKES: 8 Servings

VEGGIES

2 eggplants

6 roma tomatoes

2 yellow squashes

2 zucchinis

Herb Seasoning

2 tablespoons thinly sliced fresh basil

1 teaspoon minced garlic

2 tablespoons finely chopped fresh parsley

2 teaspoons fresh thyme leaves kosher salt, to taste freshly ground black pepper, to taste

4 tablespoons olive oil

SAUCE

2 tablespoons olive oil

1 medium white onion, diced

4 cloves garlic, minced

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced kosher salt, to taste freshly ground black pepper, to taste

28 oz crushed tomatoes

2 tablespoons thinly sliced fresh basil

Preheat the oven for 375˚F. Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm)-thick rounds, then set aside.

Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan.

Season with salt and pepper.

Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

Serve hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F oven for 15 minutes, or simply microwave to desired temperature.