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So many recipes are designed for a large family or small dinner party. As the nest empties – or before it grows – here is an easy recipe for Chocolate Pot de Crème for two adapted from Paris: Authentic Recipes Celebrating the Foods of the World from the Williams Sonoma collection.
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This is the easiest madeleine recipe yet! Lovely and lemony, it is as Larousse on Pastry promised, child’s play.
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Crossing the San Francisco Bay Bridge for the first time, in a convertible with the top town, the scent was mesmerizing. “What is that smell,” I kept asking.
“What smell?”
“That smell, in the breeze. What is it? I know that smell.”
Thank goodness I wasn’t driving, it was so distracting. Craning my neck out the passenger side window of the red Mustang convertible, hungry for more, my brain tried to connect identifiable memory with what my olfactory senses were inhaling, deeply. I knew that smell. It was so familiar. The synapse eluded me.
The Bay Bridge is a long bridge. By the time we reached the end, my companion’s amusement at my inadvertent bloodhound imitation was waxing. As we approached terra firma, the scent surrounded us. My eyes closed, still searching memory banks.
“What kind of tree is that?” We were on solid ground now and huge, ginormous trees I had never seen before were breezing past us. Their perfume filled the air with subtle, earthy well-being.
“Bay Leaf.”
“That’s it! Bay leaf! We use it in beans and stews all the time. Holy moly! Those leaves are huge! No wonder Williams Sonoma was inspired to create such beautiful wreaths. They’re massive! Those are not the bay leaves we get at the supermarket. I never knew what they smelled like fresh.”
“Mmmm.”
Sitting back to relax against the convertible’s bucket seat, I closed my eyes again, allowing the scent to waft over me. When I opened my eyes, we were in wine country.
Years later, reading David Lebovitz’ My Paris Kitchen: Recipes and Stories, I am once again mesmerized by the fragrance of bay leaf. Humble store-bought bay leaves are infused in the butter used to keep this pound cake moist. A few perfect leaves are buttered on one side and arranged on parchment paper to decorate the bottom of the loaf. Pound cake usually rises, though, and it would be a shame to level the top to serve it upside-down. Standing a leaf on its edge in the batter down the center identifies this heady beauty as something to talk about. Voila!
It’s been 3 days since I baked what DL calls his gateau week-end. I still smile when I bump into its subtle and mysterious fragrance.
Simple and quick to prepare, these individual chocolate souffles, adapted from Irma Rombauer’s classic Joy of Cooking, are certain to delight. See the notes in the variation for tips on a recipe for two.
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When cherries are in season, this is my go-to dessert. Whether it’s presented in individual ramekins or family style in a baking dish, it always tastes like summer. Adapted from Larousse on Pastry.
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My Dad loved pears. I had made this tart for him a few years ago and had purchased the ingredients to make it for him again over the winter break of 2012. He passed away that Thanksgiving weekend. Over the holidays, I made it in his honor and invited the local branch of our family to share it. They loved it, and I know Dad would have, too. Adapted from Larousse on Pastry.
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This recipe is adapted from French Tarts: 50 Savory and Sweet Recipes by Linda Dannenberg. I found it at William Sonoma, loved it, and proceeded to test every recipe on my loving and appreciative parents. It’s great for fruit tarts and travels well.
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