Chocolate Pot de Creme (Sous Vide)


chef-hat-96x91Chocolate Pot de Creme is definitely rich, should probably be served with vanilla ice cream, unsweetened whipped cream, and/or berries to help cut the  richness.  In the category of full and honest disclosure, I took the recipe from Anova.

Temp: 162°F
Time:     90 minutes


  • 2 bars (6.3 oz) Green & Black’s Salted Caramel Dark Chocolate (or any 70% cacao dark chocolate)
  • 2 cups heavy whipping cream
  • 7 egg yolks (from large eggs)
  • 1/2 cup sugar
  • 1/2 teaspoon salt

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Cheesecake (Sous Vide)


I admit that before this recipe I had never successfully made cheesecake.  I’ve made this at least three times already and each time it turned out perfect.  In the category of credit where credit is due, I stole this recipe from Sous Vide Everything.

Temp: 185°Fchef-hat-96x91
Time:     90 minutes



  • 1 Packet Nilla Cookies
  • 1/4 Cup Of Granulated Sugar (adjust To Taste)
  • 1/3 Cup Butter, For Softer Consistency Add An Extra Teaspoon

The Batter

  • 4 (8 Ounce) Packages Cream Cheese
  • 1 1/2 Cups White Sugar
  • 3/4 Cup Milk
  • 4 Eggs
  • 1 Cup Sour Cream
  • 1 Tablespoon Vanilla Extract
  • 1/4 Cup All-purpose Flour

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Sous Vide



The term sous vide literally means under vacuum.  When I first learned of the technique, I knew it as engineering cooking because you had to create your own device to hold a precise temperature.  Since then, folks in Silicon Valley have come up with devices that we mere mortals can purchase to make the cooking easy.

I don’t have experience with a wide variety of the devices on the market (and I have no financial stake in any of the companies involved), but the Anova seems to be one of the better ones on the market. Read the rest of this entry »

Scottish Eggs


chef-hat-96x91I got this recipe from a friend. Going online I found several more complex recipes, but this one is rather straight forward and the Scottish Eggs keep well in the refrigerator (making great breakfasts on the go).


  • 12 soft boiled eggs with shells removed
  • 29 oz ground sausage (I use mild Italian sausage … but only because I don’t care for breakfast sausage).


  1. Preheat oven to 350º F
  2. For each egg, take 2.4 oz of sausage and flatten into a thin oval and wrap around the egg.  Ensure that the entire egg is covered and try to eliminate the seem.  Place on deep cookie-sheet.
  3. Bake at 350º F for 30 to 40 minutes.

2.4 oz  per egg? Huh?

2.4 oz per egg?!  28.8 oz for a dozen eggs?!  The sausage that I buy comes in a 1 pound package with 5 sausages.  I remove the casings and for each egg use about 3/4 of one link.  16 oz package divided by 5 sausages times 3 divided by 4 yields 2.4 oz.

For every 3 links I can cover 4 eggs.

Turkey Mole



This recipe is from Southwest Slow Cooking by Tammy Biber and Theresa Howell


  • southwestslowcooking¼ C sesame seeds, lightly toasted
  • 2 Tbs chopped fresh cilantro
  • ¼ tsp ground cinnamon
  • ½ tsp salt
  • 1/8 tsp ground cloves
  • 1 Tbs brown sugar
  • 1 tsp ground cumin
  • ½ tsp cayenne
  • 1 tsp dried oregano
  • 2 Tbs cornmeal
  • 3 Tbs cocoa
  • 1 pound boneless turkey breast
  • 1 Tbs vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 1 (10-ounce) can pureed tomatoes
  • 2 chipotle chiles in adobo sauce, seeded
  • 2 Tbs raisins
  • 1 C chicken stock
  • 5 ancho chiles, seeded, stemmed, and chopped
  • ¼ C cashews, taosted and chopped
  • Fresh cilantro

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Black Forest Torte Cake


This has become the favorite for birthdays. The slices can be rather small because the cake is so rich. The biggest trick is conning someone into making it for you.

Unusual Tools

  • four 9” round layer pans
  • large mixer bowl
  • mixer
  • vegetable peeler


  • 1-3/4 cups flour
  • 1-3/4 cups and 1-1/2 teaspoons sugar, used separately
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2/3 cup and 3/4 cup soft margarine, used separately
  • 4 squares (1 ounce each) Baker’s Unsweetened Chocolate
  • 2 bars (4 ounces each) Baker’s German Sweet Chocolate
  • 1-1/4 cups water
  • 1 teaspoon and 1/2 teaspoon vanilla, used separately
  • 3 eggs
  • 1 cup whipping cream
  • 1/2 cup chopped toasted almonds

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Double Layer Pumpkin Pie


This has become a standard around Thanksgiving time.


  • 4 ounces cream cheese, softened
  • 1 tablespoon milk or half-and-half
  • 1 tablespoon sugar
  • 1½ cups thawed Cool Whip™ topping
  • 1 graham cracker pie crust
  • 1 cup cold milk or half-and-half
  • 1 can (16 oz) pumpkin
  • 2 packages (4-serving size) vanilla instant pudding & pie filling
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves

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