Sorry I haven’t had time to post proper for a couple days — been gettin’ my bake on. Knocked out three pies, my favorite of which is pictured here — the “chocolate ganache w/ toasted pecans in a toffee butter crust” or CGTPTBC. People ask for it by name: “Gimme a slice of that CGTBUHG, the CHQWB… the CMKRS… oh hell just gimme a piece of that damn chocolate pie!”
Anything that requires you to melt down several bars of Valrhona chocolate is high on my list of Awesome Things To Do. This is a couple bars of their Dark Bitter Sweet, 70-something %, with a little bit of cream mixed in to create a ganache. I’m pretty sure “ganache” is French for “euphoria inducing mixture.”
And the finished product — TA DA!
I also put in some of of this — the Dolfin bar, which is outstanding (and comes in a nifty little package like an old fashioned tobacco pouch, as if they know I want to just carry it with me at all times, ready to break off a little nibble).
Happy belated T-Day everybody! Back to our regularly scheduled programming as soon as I recoup. (Burp!)
P.S. I’ve already gotten a couple emails about the kitchen decor. What? Doesn’t everyone have blood dripping down their kitchen cabinets? Truth is I’ve decided to leave all the Halloween stuff up till New Years — I’m going to make tiny red Santa hats for all the bats, skeletons and monsters. And yes, I’m serious. You’ll see.