We had dinner at Singer’s house on Wednesday and she made a dish from Betty Rossbottom’s Cooking Schools Cookbook. Singer’s copy is well-loved, with lots of stains…just the way I like a cookbook. After tasting the dish she prepared, it’s easy to see why this is clearly one of her go-to books for fancy fare. Amazon says the book is “aimed at cooks who are in the kitchen for the fun of it."
I ordered a used copy. I hope it comes with margin notes.
She made Veal Ragout with Red Peppers and Olives, page 159…it’s a long recipe – so I took a photo of it. However lengthy, this dish was delicious and the house smelled heavenly! I did have to pause while devouring every now-and-then to share the story of the week…we’ll save that production for another post.
We heard all about Architect’s induction into the Carpenters Hall – quite an honor.
She also unveiled her most recent pottery creation. Foodie brought Pots de Crème a l’Ginger for dessert, a recipe inspired by the Pioneer Woman, one of her favorite foodies.
Pots de Crème a l’Ginger
12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs
1 Tablespoon Grand Marnier (or substitute Canton Ginger Liquor)
1 dash Salt
1 cup Very Hot Strong Coffee (or substitute Earl Grey tea)
Fresh Whipped Cream, For Serving
Thinly Sliced Orange Peel, For Garnish (or substitute crystallized ginger)
Place the chocolate chips into a blender. Crack in the eggs, then add the liquor and salt. Blend for a few seconds, or until combined. Pour the coffee or tea in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth. Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set. Top with plenty of sweetened whipped cream, then garnish with sliced orange peel or ginger.