"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Tuesday, March 27, 2007

Chocolate Prune Pave with Armagnac Creme Anglaise and Candied Orange Zest (or, a Recipe for Clarissa)

OK, Clarissa, here it is. It's beyond fabulous, and of course, you don't have to put Armagnac in the creme Anglaise. (btw, this is not on the epicurious site. Good thing I like you so much.)

1/2 pound pitted prunes
1/4 cup Armagnac (I guess you could substitute vanilla?)
1 lb. good bittersweet chocolate, chopped
1 1/2 cups heavy cream
2 cups creme anglaise (a different recipe)
candied orange zest (also a different recipe)

Oh wait!! I just found it. They call it something different. (a Marquise. ???)


No comments: