Chocolate DOES go with Everything!

Carrot, Orange, and Fennel Watercress Salad (see Salads for recipe)

Sterling's  Tilapia with Dark Chocolate and Saffron Sauce

Our dear friends Nate and Sachi got engaged last week (woot, woot!)  so we decided to have them over to tell us their engagement story.  The last time we saw them, we were saying how chocolate goes with everything.  I challenged this statement by saying that chocolate doesn't go with fish.  Sterling took on the challenge to serve chocolate and fish.  Today he successfully met the seemingly impossible task!  We (happily) ate fish with a rich, dark sauce made from Ghiradelli's chocolate, saffron, and a pinch of cinnamon.  This recipe was not part of the cookbook, but I consider it extremely important to this blog because it demonstrates how awesome Sterling is: creative, innovative, determined, and extremely handsome.  :)

Sterling's  Tilapia with Dark Chocolate and Saffron Sauce

To be honest, he made this on his own, so I will get the "official" recipe from him, but this is what he did:

Tilapia

Olive oil

Salt and pepper

For the sauce

Ghiradelli's dark chocolate (1/2 bar)

Oilve oil

1/8 tsp powdered saffron

pinch of cinnamon

1.  Bake tilapia.

2.  Melt the chocolate in the microwave with a tiny bit of vegetable oil.  Add saffron and cinnamon to taste.  Drizzle over the fish so it looks all fancy.  I bet this sauce would be good over pretty much anything, especially ice cream :)

Sassy Chocolate Pots de Creme

Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt

Unfortunately (or fortunately?), my present situation allows me to spend abnormal amounts of time trying new recipes.  My new favorite way to gain weight and make myself sick:  chocolate saffron pots de creme with honey cream and sea salt.   The combination of cream, whole milk, chocolate, and egg is pretty awesome.  I love the fact that Sterling just pulled a batch of his cinnamon chocolate chip cookies out of the oven.  Just in case we need some more sugar later!


Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt (from www.food52.com)


1 1/2 teaspoon honey
1 1/2 cup heavy whipping cream, divided
1/4 cup whole milk
1 pinch saffron threads (about 1/8 scant teaspoon powdered saffron)
2 1/2 ounces bittersweet chocolate, chopped
3 egg yolks
2 1/2 tablespoons sugar
flaky sea salt, such as Maldon


1.  Gently warm honey until it becomes loose and pourable, but not hot.  Whisk into 1/2 cup cream.  Cover and refrigerate.
2.  Preheat oven to 325; mix together remaining cream, milk, and saffron in a small sauce pan, over medium heat, stirring constantly until it simmers.  Remove from heat.
3.  Place chocolate in a medium sized bowl and add the hot cream mixture in a steady stream.  Whisk until chocolate in melted, shiny, and smooth.
4.  Mix together egg and sugar in a large bowl.  Add hot chocolate cream, and mix well.  Set aside for about 5 minutes to allow the flavors to meld.  Strain through a fine mesh sieve into another bowl.
5.  Pour batter into four 5-6 ounce pots/ramekins.  Cover with foil, and place in a baking dish filled with enough boiled water to come to about half way up the pots.  Bake for 40-50 minutes, until the custard is just barely set in the middle.  Remove from pan, uncover, and allow to cool at room temperature for about 40 minutes.  Transfer to the refrigerator until chilled through, about 3 hours.
6.  Just before serving, whip the honey cream until it holds soft peaks.  Sprinkle each custard with a pinch of crushed sea salt and a dollop of honey cream.