Quelle Semaine! / What a Week!

What a week! I had a series of unsuccessful culinary concoctions in a single week.
For a post, I would rather share a cute little story with you than my shameful kitchen missteps but I had nowhere else to turn.

Sunday: I wanted to make a new recipe of pistachio macaroons that has been marinating in my head for weeks now. The result: The macaroons turned out looking like…nothing! I was so desappointed, I overcooked the second batch in purpose.

Monday: I don’t remember what I made for dinner but like my mother says: “if you don’t remember it then it wasn’t memorable”.

Tuesday: I was thrilled at the idea of trying my first homemade mascarpone cheese. Followed the recipe and waited 24 hours before the draining process. 24 hours later: ended up with a sour heavy cream but no mascarpone cheese. Not even a curd on top. Apparently, I shouldn’t have used Low-fat buttermilk.

Wednesday: I am stubborn. My first attempt, and if you would ask me my last one on making Thai Red Curry Chicken. I didn’t expect the curry paste to be that hot. So, being out of coconut milk I used brown sugar instead, to balance the taste. Too much brown sugar. God! The worst idea I have ever had. Our dinner: a salad, some Pilaf Rice and an awful chicken drained from the curry.

Thursday: Tried to play it safe by making chicken noodle soup. Nothing special. Had a small bowl of it just because we were hungry. The soup spent more time in the fridge than at the table. What is wrong with me? Not even chicken noodle soup?

Friday: Seeing the Rhubarb fever all over the blogs convinced me to try this celery-like fruit. I Made mini-cakes rhubarb with ginger, cinnamon and almonds. Run all excited over the oven to find out that my mini-cakes were not that “mini” anymore. There was more batter on the baking sheet than in the cake molds. Ate some of it anyway for the rhubarb that I found a little sour for my taste. Will give it another try.

And believe me, these are only the headlines. I spared you some details that would ruin my reputation if I have decided to air them. In fact, the only high notes of the week were some delicious marinated feta, some cute little hamburgers buns for mother’s day picnic, my all time favorite crepes and these insanely good chocolate pots. Seriously, they were a real treat, the perfect combination of what I look for in a chocolate dessert: light, creamy, not too sweet and not too chocolaty. See from distance, it doesn’t seem like a very elaborate recipe but believe me, despite my disappointing week I still know a good dessert when I have one, especially if it involves chocolate. I might say that this is by far my favorite chocolate dessert ever, and I can’t wait to make it again so that every week will be a memorable week.

The Best Chocolate Pots

Recipe:
- 3.5 ounces semi-sweet chocolate
- 4.80 ounces heavy cream
- 2 tbsp coffee
- 5 ounces Greek style yogurt
- 1 vanilla sugar package
- A dash of cinnamon
- Grated semi-sweet chocolate
- Candied orange rinds

Place the chocolate in a heatproof bowl with 3 tbsp of cream. Place it over a pan of simmering water and let it melt. Remove from the heat and beat in the coffee, the remaining cream, the cinnamon and half the yogurt. Whisk until well blended and smooth. Put in coffee cups or ramekins. Mix the remaining yogurt with the vanilla sugar. Spoon the yogurt vanilla mixture on top, sprinkle with some grated chocolate and decorate with candied orange. Chill for at least 1hour.



Les meilleurs pots de chocolat

In francais please:
- 100g de chocolat noir 60%
- 142ml de ceme liquide

- 2 c.s de café noir
- 150g de yaourt grec
- 1 sachet de sucre vanille
- Une pincee de canelle
- Du chocolat rape
- Des pelures d’oranges confites pour decorer

Mettre le chocolat et 3 c.s de crème dans un bol et mettre sur une casserole de bain marie. Laisser le chocolat fondre. Incorporer Hors du feu le café, le reste de crème, la canelle et la moitie du yaourt. Battre a l’aide d’un fouet jusqu’a obtention d’un mélange homogene et soyeux. Mettre dans des tasses a café ou des ramequins. Melanger le sucre vanille avec le yaourt restant. Verser une c.c de yaourt vanille sur chaque tasse, saupoudrer de chocolat rape et decorer avec les oranges confites. Mettre au frais au moins une heure avant de servir.