The first time I ate a Chocolate Lava Cake was at Roy’s on Maui in 1990. Roy was somewhat of a celebrity chef in Hawaii. Back then there were only a few celebrity chefs; Wolfgang Puck, Jonathan Waxman, Michael McCarty, and Alice Waters to name a few.
The food at Roy’s was good, but it was the dessert, the chcolate molten lava cake, that I kept going back for. I wrote to the restaurant and asked for the recipe. They obliged!
Over the years I have tweeked the recipe a little here and a little there. But it just wasn’t right. It wasn’t perfectly right until I found this recipe in the New York Times.
Valentine’s Day is around the corner. Along with an extra special dinner that night for my 4 favorite valentines, I plan on adding this dessert to the menu.
Potatoes are my kryptonite. Those of you who have been reading here for a long time know my love of potatoes. I don't care if they are mashed, baked, fried, hashed...it just doesn't matter. I can't say no to them in any form. I really try to keep my distance from them but they call to me with their siren songs. Ugh.
When I growing up my Dad often had a bag of Keebler’s Pecan Sandies stashed away in an upper cupboard, reserved for when he was craving a crunchy cookie with a hot cup of coffee.
Choux pastry is one of the most important kinds of pastry in French cooking. The translantion of the word “choux” is cabbages. Actually, “my little cabbage” is a term of endearment in France. With choux, you can make petite sweet pastries called profiteroles, and savory cheese puffs, gougeres. The basic dough is always made the same way with the same proportions — 1/4 pound butter, 1 cup water, 1 cup flour and 4 large eggs. This scientific formula will produce hollow puffs when baked, golden brown and crispy on the outside. With choux pastry, I make Cream Puffs.
Well folks I hate to admit it, but this is the only type of "green" shake I can get behind. And look, it's not even green, even though it sounds like it should be. 