Asparagus with Tomato Bacon Stew

When I first had children, I heard someone joke, "I used to cook but now I just fix dinner!" In my case, the two have always been interchangeable - from the beginning my cooking was always designed to get dinner on the table, usually in a quick-and-easy-but-still-tasty-as-possible way. I didn't cook until I stayed home with our babies, and I was so pressed for time that a certain simplicity was a necessity. In those busy years, my method was to make no more than one actual recipe for any given dinner. If the main course was from a recipe, the veggies would be simply steamed, but if we had leftover main dish I might branch out to a side dish recipe.

In recent years, I've had a bit more time to cook, but I still feel virtuously organized if I use a recipe to make a vegetable side dish. Some of my favorite vegetable recipes are from Thomas Keller's book, Ad Hoc at Home, which he describes a book of home cooking. While the recipes are often a bit more complicated (with sub-parts that require a different recipe elsewhere in the book) than most cooking that goes on in my home, I have loved trying the recipes, especially the vegetables. Keller has several asparagus preparations, and I began with his Asparagus with Tomato Bacon Stew.

n.o.e.'s notes:

- You can find the recipe here.

- For this recipe I went with the maximum smokiness of Benton bacon, which I nearly always use when bacon is the accent in a dish. I can buy the bacon locally, but I have also ordered it online.

- If you keep pre-cooked bacon lardons in your freezer, and also retain your bacon fat, this recipe goes fairly quickly.

the verdict:

I loved this way of cooking asparagus. The smoky, complex tomato sauce contrasted with the freshness of the asparagus.

{TWD} Strawberry Rhubarb Double Crisp

There was a bank of rhubarb growing along the driveway of my childhood home, and my mother baked it into pies, combined with apples. I didn't learn until years and years later that the more common combination is rhubarb with strawberries.

Although I enjoyed rhubarb when it came my way, it's been a long time since I've eaten rhubarb, and I've never baked with it myself. So this week's recipe for the Tuesdays With Dorie baking group was an exciting first for me. Luckily our local grocery store had some fresh rhubarb in stock (thank goodness I asked the produce manager; the rhubarb was in the back) and some decent strawberries, so I was all set to bake this dessert.

n.o.e.'s notes:

- The recipe was chosen for the group by Sarah of Teapots and Cake Stands. Check out her blog post to find the recipe.

- I made half recipe of this crisp, in an approximately 6" squar-ish ceramic baking dish. I really like this dish, but it's really red. In the ideal world it would be a different color when baking a crisp with a red filling that bubbles at the edges. However we all know this world is far from ideal; the dish was the right size so that's what I used.

- The "double" part of this crisp reflects the fact that in this recipe there is double the amount of crisp topping; half is pressed into the pan to form a bottom crust and the rest is reserved to be crumbled over the top of the fruit filling.

- Strawberries can be a watery fruit for baking, but Dorie solves this problem by cooking the strawberries with sugar and making a saucy filling by thickening them with a cornstarch slurry. This is then poured over the cut rhubarb, topped with the crumbs and put into the oven for a leisurely bake.

- On the advice of Caitlin at EngineerBaker, I cut the amount of sugar by about a quarter. The strawberry filling was still plenty sweet when I tasted it.

- The unusual part of this recipe is that it uses ginger in all components: ground ginger and chopped crystalized ginger in the crust/topping mixture and ground ginger in the filling.

- I love walnuts and was excited to include these in the crust/topping. I made sure to chop the nuts finely so that they would seamlessly combine with the oats.

- The crisp was hot and bubbly when I pulled it out of the oven. I spent a bunch of time trying to capture a picture of the crisp in mid-bubble, to no avail.

- We ate the crisp plain, in order to taste it more completely.

the verdict:

This crisp was absolutely delicious! I think it might be my favorite fruit dessert of all time. The rhubarb was meltingly tender and the flavor blended with the strawberry and ginger to produce a fresh, bright, intensely fruity filling that was tempered by the buttery, sweet, crunchy (thanks to the nuts), crust and topping. The oats and the ginger really took this one over the top.

Sarah, I'm so glad that you cared so much about rhubarb that you chose this recipe, and also glad that rhubarb was seasonally available around here when it came time to bake the crisp. I can't wait to bake this one again!

{TWD} The Tale of the Ice Cream Tart

As a member of the Tuesdays With Dorie baking group for nearly three years, I've made every recipe that's been chosen since I joined the group, and I intend to bake all of the remaining recipes. (The jury's still out as to whether I'll go back and make all of the 25-or-so recipes that the group completed before my time.) So, since I know that each of the recipes will get chosen sooner or later, I usually wait and make recipes from Dorie Greenspan's book when they are selected for the group.

Every now and then, however, I find a recipe just too irresistible, and I make it before its turn rolls around. Then I save my notes until the recipe's turn in the spotlight and post my version along with the rest of the TWD group. Such was the case with this week's recipe, the Coffee Ice Cream Tart.

If ever a recipe had my name all over it, this was the one. I absolutely adore coffee ice cream, especially when accented with almond and chocolate, and the tart section is my favorite part of the book. It sounded delicious! I tried to patiently wait for the recipe to be chosen for TWD, but in December when we made plans to eat Christmas dinner with my husband's brother's family, I knew what I'd be making for dessert. Everyone in my brother-in-law's family are huge ice cream fans, and coffee ice cream is their favorite flavor too. I figured that this tart would be a great way to "dress up" coffee ice cream to bring to their house for Christmas.

n.o.e.'s notes:

- Jessica of Domestic Deep Thought of the Day chose the tart this week; if you'd like the recipe, check out her ice cream tart post.

- For this tart, I made the coffee ice cream from Baked Explorations cookbook. I've tried a bunch of other coffee ice creams; and have liked them all. This recipe made a very nice ice cream, and was quite easy. But don't eat it in the evening if you are planning to go to sleep anytime soon! Usually I use a decaf option - decaf instant coffee or decaf beans, depending on the recipe - in coffee ice cream, but the recipe here called for espresso powder, so it definitely introduced a hit of caffeine. I've included the coffee ice cream recipe, below.

- The tart has an almond-based crust, then a layer of chocolate, then a filling made of ice cream combined with almond paste and almond extract.

- Even though I got the almond paste pretty darned smooth, it seemed like it gave a slightly gritty texture to the ice cream when I mixed the ingredients together for the tart filling.

- I topped the tart with sprinkled toffee bits and chocolate chips.

- We spent Christmas day visiting relatives and going to church. By the time the tart was finished, there was neither time nor daylight for me to take a picture of the tart. Time for plan "B": make sure there's one slice of tart left over so that I could photograph it the next day.

- As a result of its longer stint in the freezer, the crust got very hard, but the ice cream never quite got a chance to freeze completely and set up, so the tart didn't serve very neatly.

the verdict:

I can't say that this tart lived up to the anticipatory hype. The ice cream was a bit grainy with the almonds in there, and the crust was frozen way too hard. Each element was fine but I didn't love them together.

the rest of the story:

At this point you might be wondering why you haven't seen a picture of this dessert. Here's the rest of the tale:

We all enjoyed about 3/4 of the tart for dessert. It was below freezing - in fact we were enjoying a White Christmas - so with space in the freezer being a bit tight, after dinner I put the leftover tart on the table on the porch to keep cold. When it was time to head home I went outside to get the tart, and this is the sight that greeted me:

Buddy their dog had helped himself to a Christmas treat: he'd licked off all of the ice cream, leaving the chocolate-lined crust behind on the serving plate. And this is the only pictorial evidence I have of the coffee ice cream tart!

It wouldn't be very nice to leave you on that ugly note, so this week I made a mini ice cream tart, with a chocolate crust I happened to have in the freezer, and the Double Vanilla Bourbon ice cream I made over the weekend (which I posted here) It was an early birthday treat for my daughter JDE, whose birthday is in two days (but she won't be home. We've also celebrated with some delicious pots de creme, her favorite dessert.)

the recipe:

Coffee Ice Cream

adapted slightly from Baked Explorations, by Matt Lewis and Renato Poliafito

Ingredients

6 egg yolks (90 - 120 g total yolks)

1 3/4 c heavy cream

2 c whole milk

3/4 c sugar plus 2 T

1 tsp salt

3 T instant espresso powder (not the same as coffee grounds)

1 T Kahlua

1. Put the egg yolks in a large heatproof bowl and set aside.

2. In a medium saucepan, stir together the heavy cream, milk, sugar, salt, and instant espresso powder. Bring the mixture to a slow, consistent simmer and remove from heat.

3. Whisk the egg yolks until just combined, then slowly stream in the hot coffee cream mixture while whisking constantly. Transfer the mixture back to the saucepan. Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (about 175 degrees)

4. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl set inside an ice bath. Whisk in the Kahlua, and let mixture cool to room temperature.

5. Press a piece of plastic wrap directly onto the surface of the mixture and chill in the refrigerator for at least 4 hours.

6. Freeze in an ice cream machine, following manufacturer's directions.

Double Vanilla Bourbon Ice Cream

Yesterday was my husband's birthday, and rumor has it that it was one of those round number ones. Instead of cake, I decided to make him his very favorite dessert: vanilla ice cream. I've made many different vanilla ice cream recipes, and wanted this one to be something special, so I turned to Fine Cooking's Double Vanilla Bourbon Ice Cream. I had actually bought the June 2009 issue of Fine Cooking magazine because of the ice cream article featuring David Lebovitz ice cream creations, including this recipe. But I forgot about it until my friend Di of Di's Kitchen Notebook mentioned that she made this ice cream recently (I don't think she's blogged it yet, though). I knew it would be perfect for my husband's birthday.

n.o.e.'s notes:

- You can find the recipe in Fine Cooking, here.

- I made 3/4 recipe.

- I used a "bourbon" variety of vanilla bean, which sounded appropriate for this recipe. I ordered the vanilla beans here.

- For the bourbon, I dipped into my husband's bottle of Maker's Mark, which has been gathering dust carefully saved for lo, these many years.

the verdict:

This was a delicious version of my husband's favorite ice cream flavor. It had plenty of vanilla punch, and the hint of bourbon added another flavor dimension. Everyone in the family enjoyed this birthday ice cream treat.

{TWD} Pecan Powder Puff Cookies

I can't seem to get enough of cookie-baking lately. Few things are more appealing than fresh cookies, and this week's Tuesdays With Dorie baking assignment, Pecan Powder Puffs, provided my latest excuse to fill the proverbial cookie jar!

n.o.e.'s notes:

- Tia of Buttercream Barbie was responsible for choosing this week's recipe. If you'd like the recipe for these Pecan Powder Puffs, click over to her blog.

- This recipe is Dorie Greenspan's version of Mexican wedding cookies.

- The recipe came together easily. The only thing I changed was to use freshly-grated nutmeg instead of cinnamon.

- I found that my melon ball tool was perfect for scooping out the cookie dough into smooth spheres.

the verdict:

These were crumbly, buttery, melt-in-your-mouth delicious cookies. I'm thrilled to add them to my cookie repertory.

{TWD} Chestnut Honey and Toasted Walnut Brownies

Before making this week's recipe for Tuesdays With Dorie, the Honey Nut Brownies, I had a little debate with myself. On the one hand I've never heard of honey as an ingredient in a chocolate brownie. I was skeptical.

On the other hand I like honey. A lot. In fact, I probably have half a dozen different types of honey in my cupboard. And little known fact: honey doesn't expire; it contains some antibiotic-type properties that preserve it indefinitely, apparently.

Back to the original hand, the question remained: Would honey be good with chocolate? Maybe I should cut the amount of honey and fill in with Llyles golden syrup, or sorghum, or even molasses. But that would totally defeat the intention of having honey brownies, wouldn't it? Dorie's unusual-sounding recipes have pleasantly surprised me time and again, so I decided to try the brownies as written and see.

n.o.e.'s notes:

- The brownie recipe was chosen by Suzy of Suzy Homemaker. You can click over to her post to find the recipe.

- Since I was embracing the honey-in-brownies concept, I decided to go all-in and use uber-strong chestnut honey, since Dorie said that flavor complements the chocolate in the brownies.

- I made 1/4 recipe in 3.5 x 6 inch pan, which I lined with a non-stick foil sling.

- For nuts I used walnuts, since they have a strong enough flavor to stand up to a bold honey like chestnut.

the verdict:

I took a bit of brownie and thought, "Chestnut honey, and...more chestnut honey." Everything else faded into the background. The brownies forced me to decide how much I really like chestnut honey. David Lebovitz says that chestnut honey tastes "brusque and bitter" and maybe that's how to best describe its strong and unusual flavor.

At that point JDE walked into the kitchen. I asked if she'd be a taste-tester. Her reaction: "I don't think they can be called brownies if they don't have chocolate." Not only was there not enough chocolate to balance the strong honey taste, the chocolate flavor was nearly undetectable. With an undeniably cakey texture, these brownies were more like a snack cake than a typical chocolate brownie.

Although the brownies took me by surprise at first, I came to like them as I tried bite after bite; they were better the second day when the flavors had settled a bit. If you like honey and you're not expecting a strong chocolate hit, you might enjoy these brownies Be sure to use your favorite honey flavor because it will take center stage.

but they kind of grew on me

Maple Glazed Pork Chops

Did you know that it's maple syrup tapping time right now? Although maple pairs beautifully with fall flavors such as apple and pumpkin, the actual making of maple syrup is a late winter/early spring endeavor.

I love maple, so I'll look for nearly any excuse to use it in a recipe. That's one reason why I chose the recipe for Pan-Fried Glazed Pork Chops from Jamie Oliver's Jamie's Food Revolution cookbook, which I borrowed from my library. According to the recipe, the pork chop glaze can be made with a number of different ingredients: applesauce, jam, honey, maple syrup, chutney. I was most excited to see maple syrup in that list, so that's what I used.

n.o.e.'s notes:

- You can find the recipe for these pork chops here.

- The premise of Jamie Oliver's book is that delicious homemade food from fresh ingredients is attainable for everyone in a short amount of time. This recipe came together quite quickly.

- The recipe gives directions for removing and cooking the skin from the chops until they are crackling, then serving them on top of the chop along with some fried sage leaves. The pork chops I used did not have any skin, so I just garnished with the sage leaves.

- I need to experiment a bit more with the cooking time and temperature. My chops got slightly overcooked as I waited for them to brown.

the verdict:

The chops had a wonderful sweet/savory combination of flavors. The fond in the pan tasted divine! I'll hang onto this tasty and fun recipe.

{TWD} Citrus Currant Sunshine Muffins

Although Spring is just around the corner, this year's chilly weather needs a bit of a push. Enter this week's assignment for the TWD bakers: Citrus Currant Sunshine Muffins. Not only do these muffins promise some sunny warmth, they deliver it first thing in the morning when it will get your day off to a bright start.

n.o.e.'s notes:

- Lauryn of the blog Bella Baker chose the muffins for us to bake this week. If you'd like to bake them, you can find the recipe on Lauryn's post.

- I had some whole wheat flour left after milling it for the Buffalo Barn Raisers bread that I baked earlier in the week, so I used it in these muffins. The whole wheat flour made up a little less than half of the total amount of flour in the muffins.

- The last time I stocked up on currants, the ones I found were extremely tiny, and I knew they would be perfect for muffins. I plumped the currants by letting them soak in warmed orange juice for about 10 minutes.

- My silicone muffin tins are dark in color, so I reduced the oven temperature a bit. My muffins baked 360 degrees for 18 minutes

- When the muffins came out of the oven they were flat-topped, just as Dorie described in the recipe.

the verdict:

Warm from the oven, these muffins were a taste of a bright sunny day, even in the middle of late winter chill - fresh and citrusy with a little shot of intense sweetness from the currants. They had a perfect balance of sweet and bright in a moist, muffin crumb. When the last muffin was gone it was like a little shadow fell over our kitchen.

Buttermilk Pie for Pi Day

Happy Pi Day! While every day is a food holiday of some sort, one of the very best is Pie/Pi Day, March 14. Get it? Pi, in its most significant digits, is 3.14 so each year 3/14 is the day we punnily celebrate Pi Day with pie!

For this special pie occasion I chose a pie that I've been wanting to try for a long time, Buttermilk Pie, which is an American classic.

n.o.e.'s notes:

- The recipe is from One Big Table by Molly O'Neill. This cookbook is packed full of terrific regional dishes from all across the US. I have enjoyed the things I've made from the cookbook and was excited to try another recipe.

- I made a mini pie in 7 pie shell. For the crust I used half a recipe of the Cook's Illustrated Foolproof Pie Dough, which I posted here.

- For the buttermilk filling I used a heaping 1/3 recipe. I've included the recipe, as I adapted it to a mini, below.

- I watched this pie carefully as it was in the oven, and let it bake until the filling was just set. The pie had the most perfect creamy texture, and the top was just turning golden brown.

- To get the recipe's full effect, I made the blackberry sauce but instead of the liqueur in the recipe I used lemon juice to thin the preserves.

the verdict:

I brought this pie to my book group - and was lucky to get a picture before our meeting because it was totally gone by the end of the evening. The pie made quite a stir. One comment: "Oh. THIS is good." The pie was creamy and sweet with just a slight tang from the buttermilk. The tart fruitiness of the blackberry sauce provided the perfect complement to the pie.

the recipe:

Barbara J. Duke's Buttermilk Pie with Blackberry Sauce,
Montgomery, Alabama, adapted from One Big Table by Molly O'Neill
Makes one 7" pie (serves 3-4)

For the Crust:
one half recipe of pie crust for single crust pie - I used the Cook's Illustrated Foolproof Pie Dough

For the Pie Filling:
1 jumbo egg, (61g without shell)
1/3 cup sugar
1 Tablespoons all-purpose flour
3 Tablespoons unsalted butter, melted and slightly cooled
3 ounces buttermilk
1 teaspoon pure vanilla extract

For the Sauce:
1/4 cup highest-quality seedless blackberry preserves
2 teaspoons Chambord liqueur (I used lemon juice)

1. To make the pie: Preheat oven to 325 degrees F. Roll out and fit the crust into a 7" pie pan. Beat the eggs slightly in a large bowl. Combine the sugar and flour, add to the eggs, and continue beating until creamy, about 3 minutes. Add the butter and mix well. Add the buttermilk and vanilla and beat well to combine. Pour into the pie shell and bake for 25 minutes or until the custard is set. Cool on a rack.

2. While the pie is baking, make the sauce: Put the preserves in a saucepan and warm on medium heat, stirring constantly with a whisk until smooth. Remove from the heat and stir in the Chambord or lemon juice.

3. Cool to lukewarm and serve over the pie.

{TWD} Slightly Less Corny Corn Muffins

The selection for this week's Tuesdays With Dorie baking group is Dorie Greenspan's Corniest Corn Muffins. Ever since I've joined this group I've heard rave reviews of these corn muffins, so I was definitely interested in trying them out for myself. Since they are kin to cornbread, there is the inevitable North/South/West divide as to the amount of sweetener that is appropriate. Luckily I sidestep all those differences of opinion and eat my cornbread any way that it is served to me. Except, however, with kernels of corn in it. If I chop the corn kernels when adding them to corn bread or muffins they will pass muster, but whole kernels are pretty much unacceptable.

n.o.e.'s notes:

- The muffins were picked for the group this week by Jill of the blog My Next Life. If you don't happen to have the book, you can visit Jill's blog for the recipe.

- I love honey alongside my corn muffins, so this time I decided to bake it right into the muffins. I substituted 5 T honey crystals for the recipe's 6 T sugar. Next time I think I'd cut at least one more tablespoon.

- For oil I used light tasting olive oil rather than corn oil, because that's what I had handy.

- I omitted the corn kernels.

- The batter filled the muffin cups about half way. As they baked, they rose nicely and filled the muffins cups to the top.

the verdict:

These muffins lived up to their hype. They were fluffy and moist, lightly sweet, with a subtle crunch. My daughter JDE tasted one and observed: "these are really nice." They definitely beat out the box muffins from Jiffy!

Crispy Brined Pecans

When I saw this odd gadget in a back corner of my in-laws' kitchen cupboard I squealed with delight. And since they hadn 't used it in ages, I got to take it home with me. Why the excitement, you ask? This contraption is a pecan-cracker, and the beauty of the thing is that if you set it correctly, it will crack the shell so that it is easy to remove and leaves a whole intact nutmeat.

Here in Georgia I've been getting bags of pecans in my farm box each week, and have accumulated quite a stash. Up until now I've only had a hand cracker. The "new" cracker entered my life at just the right time; I had a recipe in mind, Spiced Brined Pecans. I'd seen it on the Food 52 site and the method was so intriguing I just had to try the recipe.

Food 52 is the brainchild of Amanda Hesser and Merrill Stubbs and is one of the most fun and useful food sites on the internet. Not only does it have weekly themed recipe contests with really good recipes, a wildly entertaining annual cookbook tournament, and a cool shop, there's also a helpful forum that provides answers to cooking questions.

n.o.e.'s notes:

- You can find the recipe here.

- I increased the recipe by half, using 3 cups of pecans instead of the recipe's 2 cups.

- The recipe is quick to throw together unless you are cracking 3 cups of pecans. Even with my spiffy cracking machine, it took a bit of time to separate the nuts from the shells. Of course, it would be a cinch if you started with already-shelled nuts.

- My nuts soaked in the brine for 6 hours.

- I baked the nuts for for 9 1/2 hours. My upper oven doesn't go as low as 150 degrees, so I put the baking sheet in my lower oven. The dial for the lower oven has marked settings down to 200 degrees and a range of "warm" below that. I picked a spot somewhere in the "warm" range that I hoped was approximately correct. After a couple of hours, I went out and purchased an oven thermometer to see exactly where 150 fell on the "warm" scale. I realized that I'd been baking the nuts at around 175 degrees, but adjusted the oven down for the remainder of the cooking time. I suspect that if your oven doesn't go as low as 150, these would turn out just fine at any temperature lower than 200.

- The nuts needed little, if any, tending while they baked.

- At the end of the baking time, the nuts didn't look very different from how they started, except dry instead of wet. The showed no visible signs of spice or salt.

the verdict:

I love this technique! The brining adds lots of flavor, but it is subtly infused throughout the nut, and the long slow bake dries the nuts and provides an appealing crunchy texture.

I was very glad that I'd increased the recipe; these nuts make a great snack. There are other variations of nuts/spices on the food 52 site, and I can't wait to check out some of the other flavors.

{TWD} Chocolate Pots de Creme

It's a testament to the depth and quality of Dorie Greenspan's book Baking; From My Home to Yours that even after three-plus years of the Tuesdays With Dorie baking group, the final 50 remaining recipes include an array of interesting, unusual, and also classic, choices for the group to make. Case in point is this week's assignment, the Chocolate Pots de Creme, a wonderfully elegant French nod to chocolate pudding.

I'm not sure I've ever tasted pots de creme, but I've certainly enjoyed my fair share of pudding, so a fancy-sounding French version seemed quite enticing. I'd make them in my glass ramekins. And then I looked at this week's P&Q post. The first comment, from Becky O., gave a link for purchasing specialized pots to make pots de creme. Once I clicking on that link I was smitten with the little pots, with their adorable little lids, and with their matching saucers. I had no idea such cuteness in baking dishes existed. Although I managed to resist purchasing any unitasking dessert bakeware, seeing the array of pots de creme sets kind of ruined me for making this dish in my everyday ramekins!

n.o.e.'s notes:

- Christine of BlackCatCooking chose this week's recipe. If you'd like the recipe for the pots de creme, click over to her post to find it.

- The hardest part of this recipe was figuring out what in my kitchen would be a decent substitute for the adorable pots de creme pots. I pulled out a couple of small pitchers and some tiny saucers that could serve as lids. Then I spied it: my little sugar bowl was just the right size and nearly the right shape. It didn't have a sweet floral print but it did have its own lid!

- I made half a recipe and decided this dessert was worthy of the good chocolate, so I pulled out some 62% Schaffen Berg dark chocolate.

- Back in the early days of TWD the fact that this recipe entailed tempering eggs would have sent me into a tailspin. But after making custards, ice cream bases, creme anglaises, etc., I've gotten quite used to add hot liquid to eggs without scrambling them.

- As I was portioning the liquid among my four assorted pots, I sampled a little spoonful. It tasted more creme-ish than chocolate-ish, and I wondered if I should have used darker chocolate, or more chocolate. But it was too late to change anything, so into the oven the little pots went, in their water bath, or bain marie, as the French would call it.

- My pots were baked in about 30 minutes.

- I served the pots plain so that we could assess/appreciate the chocolate flavor.

the verdict:

Based on my pre-baking sneak taste, I was not expecting great things from my pots de creme. But baking and chilling magically transformed the custard into a creamy version of milk chocolate heaven. The rich creaminess of the pots put chocolate pudding to shame.

My daughter JDE loved the pots de creme as much as I did. "These are soooooo good," she said, "I'm going to dream about them! Let's make every flavor of pots de creme." I think we might start with vanilla bean. And maybe this will be my signature dessert, and I can justify a little purchase of pots de creme pots...