I really like the chocolate sorbet by Double Rainbow ice cream (a San Francisco company, by the way), but as I was hovering over the freezer case at Trader Joe’s, I thought to myself–I can make this at home. I had a chocolate sorbet recipe that came with my ice cream machine that I liked, but it was only good, not great, so I went hunting for a new one. And then I came across this one in David Lebovitz’s The Perfect Scoop. It uses both chopped chocolate and cocoa powder, a combination that reminds me of the fantastic hot chocolate recipe from Pierre Hermé in Jeffrey Steingarten’s It Must’ve Been Something I Ate. I’m not certain exactly what using both powder and chopped chocolate does chemically, but it results in an incredibly rich concoction–almost like eating frozen fudge. Once we tried this recipe, we knew we didn’t have to go searching any further.
This recipe was discovered after a search for something to cook in a brand-new Staub cast-iron pan I picked up at a steal from Amazon. The little recipe booklet that comes with the pan has a great many photos of whole chickens being roasted inside, but the recipes all in the end called for chicken parts. Staged photos indeed! Fortunately, I ran across this fantastic recipe from the site Meathenge for “Wet Roast Chicken” perfect for my cast iron pot. Here is the recipe with minor modifications, and many thanks …
It’s been a while since I made sodas at home, and the first one I tried was inspired by some fresh ripe organic fruit picked up at the Alemany Farmer’s market. It’s a cross between a regular cream soda and a pear soda. We drank four liters of it in less than a week. The directions here are somewhat terse. For more complete information on equipment used, try the book Homemade Root Beer, Soda & Pop by Stephen Cresswell.
I had never paid much attention to this recipe in Richard Sax’s Classic Home Desserts until one day, I run across it while reading through a Nigella Lawson cookbook. She reprints it, exclaiming how wonderful it is. Figuring it must be a good recipe for one chef to reprint it in their own cookbook, I had to try it. And Nigella is right. It’s a great, flourless chocolate cake that’s not too heavy. Don’t skip on the whipped cream topping–that definitely adds a necessary piece to the overall mixture.