Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava)

"The real voyage of discovery consists, not in seeking new landscapes, but in having new eyes." (Marcel Proust). This may be one of my most favorite quotes of all time. And as I was driving on the two lane backroads, in relatively nearby Indiana farm country on a stormy day last week, these words came to mind. I have driven on these roads for more than thirty years, yet the familiar landscape often feels a bit unfamiliar. Some of that has to do with the change in seasons or the weather conditions, but often my eye is drawn to something either previously overlooked or unseen. For more than an hour, the storm cloud filled skies turned me into a kind of storm chaser. The contrast of the dark, gloomy, black, blue and gray skies set against the harvested golden brown cornfields and emerging spring blooms transformed the familiar farmscape into an unfamiliar, mesmerizing one. Making it feel as if this was both the first time and the hundredth time I had been there.

I have often applied that quote not only to landscapes or places traveled, but to relationships as well as to food. So let's take Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava) as an example of my generalized way of thinking. It might be a stretch of the imagination to put this classic, traditional dish from Northern Italy in the same category of the American version of mac and cheese. And it kind of, sort of is. Both are simple, hearty versions of a pasta in a cheese sauce dish. However, that is where their similarities end. Because pillowy potato gnocchi coated in a rich, creamy Fontina Cheese Sauce takes the concept of mac/cheese to a whole new level of drool worthiness. When topped with buttery, toasted panko crumbs you will never look at pasta in a cheese sauce the same ever again. 

Intended to be more of a first course or even a side dish, the Potato Gnocchi in Fontina Cream Sauce is almost too decadent to be a main course. But if paired with a salad and a glass of wine, it's nothing short of having mindblowing comfort food.

This would probably be the time when I tell you I have not yet mastered making homemade potato gnocchi. Because I am fortunate to live near an Italian speciality store that sells the pillowiest potato gnocchi I haven't had the need to. Which means this recipe doesn't include one for homemade gnocchi. So for those of you who, like me, are not gnocchi masters buy the best (and that doesn't mean the most expensive) potato gnocchi you can find. There are some really good fresh and frozen versions available at some grocery stores if you aren't lucky enough to have a great Italian store within driving distance. While this may seem a bit snobbish, whatever you do, do not buy the gnocchi found in the section of packaged pasta in the grocery store. As the tender, light, pillowy gnocchi is an essential ingredient in this dish.

Equally important is the creamy, semi-soft, nutty, buttery Fontina cheese. If can find Fontina Valle D'Acosta DOP, the one made in Italy's Acosta Valley since the 12th century, buy it. If you can't buy a good quality one (like this one from BelGioioso). Unlike other cheese sauces made with a roux, this sauce is made with nothing more than cubed pieces of Fontina cheese, heavy cream, unsalted butter, Kosher salt, and black pepper. 

Simplicity never tasted so good. So why add some buttery, toasted panko crumbs on top as it's definitely not part of the traditional Gnocchi Alla Bava dish? Let's suffice to say I like going rouge. But no really, the added texture and flavor of the panko crumbs perfectly complimented the rich, heartiness of the dish. If I were to do one thing differently, it would be to sprinkle the crumbs all over the top rather than only sprinkling a small amount and serving the rest on the side. However, either option works.

I would use words like simple, elegant, ethereal, mouthwatering, decadent, and divine to describe this Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava). And still those words would still not do adequate justice to just how seriously good it is. It has been a long time since I have put something on my 'last meal' list. But today, I would be remiss if I didn't tell you this dish will be going on the top of that exclusive list. 

Recipe

Potato Gnocchi in Fontina Cream Sauce (aka Gnocchi Alla Bava)

Serves 6 as main dish or 8 as side or first course dish

Ingredients

2 pounds (908g) potato gnocchi (preferably fresh, homemade, or available from your favorite Italian speciality store), made in accordance with package instructions (Note: Reserve about a half cup of the cooked gnocchi before adding to the sauce. Then determine if there is enough sauce to coat the reserved gnocchi).

1 cup heavy cream

8 ounces (226g) rind free Fontina cheese, cut into 1/2" pieces (recommend BelGioioso) 

2 Tablespoons (28g) unsalted butter

Kosher salt to taste

1 cup (76g) panko crumbs

4 Tablespoons (56g) unsalted butter

Freshly ground pepper

Freshly ground nutmeg

Directions

1. In a small saucepan, melt four tablespoons of unsalted butter. Add in the panko crumbs. Stir until the crumbs have turned golden in color. Remove from the heat and set aside.

2. Bring a pot of lightly salted water to a boil. You will want to add in the fresh or frozen gnocchi as soon as your sauce is ready.

3.  In a medium sized saucepan set over medium heat, add in the heavy cream, cubed Fontina cheese, unsalted butter, some black pepper and freshly grated nutmeg. Whisk constantly until the cheese has completely melted and the sauce is smooth and creamy. Remove from the heat. Taste to determine if any salt is needed.

4. Cook the gnocchi according to package directions, drain well, and then add to the sauce.

5. Return to heat (to rewarm sauce if necessary), stir to combine, then transfer to a serving platter.

6. Top with some freshly grated black pepper and nutmeg. Followed by a generous sprinkling of the toasted panko crumbs over the top. Serve immediately. Alternately sprinkle the crumbs down the center of the dish and serve the remaining crumbs on the side.

Notes: (1) Inspired by multiple Gnocchi Alla Bava recipes. (2) My potato gnocchi was (frozen) homemade and purchased at a local Italian speciality store. If not making homemade potato gnocchi, look for a good quality potato gnocchi (preferably one fresh or frozen). (3) To keep the Potato Gnocchi in Fontina Cream Sauce warm, place in a 225 degree (F) oven if not serving within 5 minutes of finishing the dish. (4) Reheat any leftovers in the microwave.

Storm clouds over Indiana farmlands (April 2021)

Coconut Cake

More often than not just the mere sight of a cake has the power to bring a smile on most faces. Regardless if it's a fancy or simple one, a store-bought or homemade one, cakes just feel celebratory. From birthdays to weddings to holidays, cakes seem to have an endearing place in our hearts. Yet, no special occasion is needed to inspire us to bake a cake or to simply enjoy a piece of cake. Sometimes it's just a craving for something sweet or a yearning to bring some joy. Either of which can only be satisfied with cake. The number of cake recipes (59 to be exact) on this blog might be an indication of how much I am smitten with cake. Especially if it's a really good one!

Considering the relatively high number of cake recipes shared here, it's not surprising there is already a recipe for Coconut Cake with Cream Cheese Icing in the archives. So why post another one? Because there are never enough coconut cake recipes? Because coconut cakes happen to be one of my favorites? Or is it because a recipe for a simple, single layer, everyday kind of coconut cake is one almost impossible to resist? Yes, yes, and yes!

Recipes for confections with coconut as one of the ingredients date back to the late 1770s. But it wasn't until the late 1800s (1881 to be exact) when Abby Fisher, an African American cookbook author, published the first recipe for a coconut layer cake in her cookbook "What Mrs. Fisher Knows About Old Southern Cooking". Many of the subsequent early coconut cake recipes were ones either developed or contributed by talented, enslaved African American women. Which explains in part why coconut cakes are such a significant part of American South traditions and the Southern Black Culture.

The ambrosial flavor of coconut in this cake comes from shredded sweetened coconut flakes. As an added bonus the coconut also contributes to the cake's mouthwateringly delicious, moist texture. 

The dreamiest, creamiest icing is topped with even more sweetened shredded coconut. Making this Coconut Cake one of the most irresistibly scrumptious confections. Between the flavors of the cake and icing, this simple, unpretentious cake is really an understated showstopper.

Using a ice cream scoop to place the icing on the cake is one of those 'tricks' that make slathering icing so much easier. The recipe for the cream cheese icing yields the perfect amount of generousness. Giving way to the ideal cake to icing ratio. What I am trying to tell you is don't be tempted to either scale back the icing recipe or to spread some of the icing on the sides of the cake. Trust me on this.

For those of you who are not just cake lovers, but a coconut cake lovers, today is the day you weren't even aware you have been waiting for. As this is destined to become one of your favorite Coconut Cakes ever! I am tempted to tell you it might even be one of the BEST coconut cakes ever! Instead I will let you decide that for yourself. But if you are serving it at a gathering of 8 or more people, make sure you put an extra slice away in the refrigerator for yourself to enjoy after the cake is demolished.

From the moist, fluffy texture of the cake to the tanginess of the icing to the icing to cake ratio, each bite is a to die for flavor explosion. You will definitely experience one of those pure bliss cake eating moments.

As the saying goes "life is too short to say no to cake". I might alter that saying to "life is too short to say no to coconut cake". Especially this one. 

Recipe

Coconut Cake

Serves 8-12, depending on how you slice it!

Ingredients

Coconut Cake

12 Tablespoons (170g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla

1 teaspoon almond extract

1 1/2 cups (195g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon Kosher salt

1/2 cup buttermilk, shaken

3 1/2 ounces (102g) sweetened shredded coconut flakes

Cream Cheese Coconut Icing

8 ounces (225g) cream cheese, softened

12 Tablespoons (170g) unsalted butter, room temperature

1 teaspoon vanilla

3/4 pound (339g) confectionary sugar

Generous pinch of Kosher salt

3 1/2 ounces (102g) sweetened shredded coconut flakes

Directions

Coconut Cake

1. Preheat oven to 325 degrees (F). Butter and line a 9" cake pan with parchment paper. Set aside.

2. In a medium sized bowl, sift together the all-purpose flour, baking powder, baking soda, and Kosher salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy (approximately 5 minutes), scraping down the sides and bottom as needed.

4. With the mixer on low speed, add in the eggs one at a time until blended.

5. Mix in the vanilla and almond extract.

6. Beat in half of the dry ingredients, followed by the buttermilk, and finished with the remainder of the dry ingredients until combined.

7. With the mixer on low, mix in the coconut.

8. Pour the cake batter into the prepared cake pan.

9. Place the cake pan on a large baking sheet and place in oven. Bake for 38-42 minutes (or until the top of the cake is a golden brown and a toothpick comes out clean). Notes: Check for doneness at 35 minutes and rotate the baking sheet midway through the baking process.

10. Remove from oven. Place cake pan on a cooling rack. Let rest in pan for 15 minutes before transferring to a cake platter or cake stand. Let cake cool completely before icing.

Cream Cheese Coconut Icing and Finishing

1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, Kosher salt and vanilla until creamy.

2. Mix in the sweetened coconut flakes.

3. Using a large ice cream scoop, scoop icing on top of the cooled cake.

4. Use an offset spatula to spread the icing evenly over the top. 

5. Top the iced cake with the sweetened coconut flakes.

6. Serve immediately or lightly cover and refrigerate until ready to serve. If chilled for several hours, remove from the refrigerator about 20 minutes before serving.

Notes: (1) If you want a two layer coconut cake, double the recipe for the cake and the icing. (2) The recipe for the cream cheese icing makes a generous, perfect amount. Ice only the top of the cake and don't be tempted to use the icing to spread on the sides of the cake. (3) If you like square cakes, this recipe works easily in an 8"x8" square pan as its' volume is the same as a 9" round cake pan.

Grilled Lamb Rib Chops w/ Rosemary Garlic Beurre Blanc

Lamb wasn't something cooked in our house when I was growing up and I have no idea why not. Although if I ventured a guess it would have been because compared to beef, pork, and chicken it would have been much more expensive. Lamb, specifically leg of lamb, would have been something we had at someone else's house. Which is probably why to this day, lamb isn't something I make regularly around here. Mostly because it's not a favorite of that person who shall remain nameless who also happens to avoid eating any meat prepared medium rare (something I can not even relate to, but I promise not to digress). However, what I discovered is that it's leg of lamb that is not his favorite. These Grilled Lamb Rib Chops, grilled to medium rare perfection, have completely changed his opinion of lamb. And I couldn't be happier.

Did you know there are actually three different kinds of lamb chops? They are the rib chop, the loin chop, and the shoulder chop. So what is the difference between all of them? Well let's start with the rib chop aka the ribeye steak equivalent. You will easily recognize them by their long, thin rib bone and the lollipop of meat connected at the top of the bone. Tender with a rich flavor, they happen to be the most expensive cut of lamb chops and are best cooked medium rare. Next is the loin chop. Think of it as the T-bone or porterhouse steak equivalent. While loin chops have slightly more meat on them as compared to the rib chop, they are ever so slightly less tender. However, they are also best when cooked to medium rare. And last but not least, is the shoulder chop, the least expensive cut compared to the other two. However, some say they have a much better, more bolder flavor. While allowing lamb to spend time overnight in a marinade is a flavor enhancer for the other two chops, shoulder chops really benefit from spending time in a marinade before they are cooked to the higher end of the medium rare range (135-140 degrees F). 

While you can make this recipe using any of the three kinds of lamb chops, the rib chop is the most flavorful and makes for the most impressive presentation. Additionally, for those who aren't huge fans of lamb, you might want to consider avoid making this dish with the bolder lamb flavored shoulder chop.

The first step in preparing the lamb rib chops is to lightly seasoned them with kosher salt before placing them into the marinade. While you could certainly marinade the lamb chops in a glass baking dish covered in plastic wrap, I find using a gallon sized ziplock bag works even better. Turning the bag over several or more times while the rib chops marinate in the refrigerator helps to better evenly distribute the marinade. And then of course, there is no dish to have to wash!

A gas grill makes it almost effortless to cook up these lamb rib chops. But if you don't have one, not to worry. You can always make them on your stovetop using a cast iron grill pan. Cooking time for medium rare is about 3 minutes per side. For optimal flavor the rib chops should be cooked to an internal temperature of 130 degrees (F).

Traditionally lamb is served with either a mint jelly or a tzatziki sauce. But when served with an incredibly flavorful Rosemary Garlic Beurre Blanc you have the makings of a dish served in a four star restaurant. Maybe even a five star restaurant. So how delicious is this sauce? Well it's so delicious that you will be tempted to completely forget your table manners. Although if you are among friends, who really cares if someone feels compelled to lick their plates! Consider a kind of compliment! Besides, most everyone at the table will want to eat these 'lollipops' with their hands rather than with a fork/knife only.

You can make the sauce right before you start grilling the lamb chops. It easily reheats on the stovetop. All meats benefit from a short rest period before either they are sliced or eaten. These lamb rib chops are no exception. Allow them to rest at least five minutes before you serve them.

For Easter I served the Grilled Lamb Rib Chops w/ Rosemary Garlic Beurre Blanc with a Ham, Caramelized Onion and Gruyere Quiche and a Spinach Bacon Salad with Russian Dressing. But these Lamb Chops would pair well with some roasted asparagus, gnocchi served in a Fontina cheese sauce, crispy brussel sprouts, roasted potatoes, roasted broccolini and/or a favorite salad. While I would consider this to be one of those rather on the indulgent side weeknight dinners just for two or for your family, it is an impressive, definitely dinner party, holiday, or celebratory gathering worthy dish. Sometimes you just need to splurge on and spoil the people in your life you love. 

It's not often easy to shift someone's taste preferences or rather I should cause their their dislikes to make a paradigm shift. It takes a deeply flavored dish, one presented beautifully, and cooked perfectly for that to happen. I believe these Grilled Lamb Rib Chops w/ Rosemary Garlic Beurre Blanc happen to be one of those dishes with the ability to create lamb lovers. I also happen to have some proof!

Recipe

Grilled Baby Lamb Chops w/ Rosemary Garlic Beurre Blanc

Serves 4

Ingredients

Lamb

2 to 1 1/2 pounds of lamb rib chops (about 12-14 ribs) somewhere between 3/4" and 1 1/4" thickness

1 cup extra virgin olive oil

1 Tablespoon fresh rosemary, chopped

1 large clove of garlic, minced

1/2 cup Cabernet Sauvignon

3-4 bay leaves

Beurre Blanc

1/2 cup fume blanc or other comparable dry white wine

1 medium sized shallot, minced (about one Tablespoon)

1 large garlic clove, minced, (about one Tablespoon)

1 Tablespoon dried rosemary

8 Tablespoons (113g) unsalted butter, cut into 6 pieces

1 Tablespoon fresh rosemary, chopped

2-3 drops of Tabasco sauce

Kosher salt and white pepper to taste

Directions

Lamb

1. Whisk together the olive oil, rosemary, garlic, wine and bay leaves. 

2. Season the lamb rib chops with kosher salt and then place in a gallon sized ziplock baggie. Pour in the marinade. Seal the bag and toss the lamb with the marinate. Place bag on a flat dish and refrigerate overnight (turning over several times to ensure the marinade evenly distributes).

3. Remove lamb from the refrigerator at least 30 minutes before grilling them.

4. Heat the grill. Spray grill grates with Pam right before placing lamb rib chops on. (See notes).

5. Remove the ribs from the marinade and let drain for a few minutes.

6. For medium rare, cook rib chops for 3 minutes per side (internal temperature 130 degrees F). For medium, cook up to 4 minutes per side. Note: If your lamb rib chops are on the thinner side, your cooking time might be 2-3 minutes per side.

7. Arrange lamb rib chops on a platter, garnish with some sprigs of fresh rosemary and parsley, let rest for 5 minutes, then serve with the Rosemary Garlic Beurre Blanc.

Beurre Blanc

1. Combine the shallots, dried rosemary, garlic and wine in a small saucepan. Over medium-low heat, simmer until the mixture is reduced by almost two thirds.

2. Remove from the heat and whisk in the butter in three additions, whipping until the sauce is emulsified.

3. Season the sauce with the Tabasco, kosher salt, white pepper, and fresh rosemary to taste.

4. Return to heat to warm up. 

5. Serve immediately or remove from the heat and reheat right before serving.

Notes: (1) If you don't have a gas grill, you can grill these lamb rib chops on a grill pan on your stovetop. (2) Double the recipe for the lamb chops and sauce if serving up to eight. (3) Plan on serving 2-3 rib chops per person.

Milk Chocolate Peanut Butter Eggs

This year April brings the return of vibrant color and lush greens to landscape here in the midwest, the Easter holidays, my favorite dark chocolate covered vanilla cream eggs from Fannie May (a candy store original to the Chicagoland area), and the much anticipated one month only (hot or cold) chocolate peanut butter flavored mocha drink on the local coffee shop menu. In other words, it's a feast for the eyes, soul, and sweet tooth kind of month. Why is it that the months providing and offering us so much last only thirty days? Wouldn't it be great if we could take a day from January and give it to April? 

Speaking of asking someone to make something I want possible, I must admit I have never been shy about asking friends for a favor. I don't mean like 'can I borrow a cup of sugar?'or 'could you drive me/pick me up from the airport?' (this would have been in the days before Uber). I mean things like 'could you bring me back a black Prada crossbody purse that costs less than "X" while on your trip to Italy?' (yes, I did that) or 'could you ask your sister if she could send me a copy of Ottolenghi's cookbook being released in the UK a month before it's released in the states? (yes, I did that), or 'could you look for and bring me back a square ice cream scoop while on your business trip to England?' (yes, I did that too). Yes, I have shamelessly asked for the 'could you please go out of your way? big kind of favors. Fortunately for me I am surrounded by some really good, no some really great friends, because all of those favors were granted. 

I still have that purse. I love my European version of one of Ottolenghi's cookbooks. And I love having had that unusually shaped square ice cream scoop well before Amazon existed. Almost as much as I love my oval shaped ice cream scoop to make oval shaped confections. Like these Milk Chocolate Peanut Butter Eggs. It's one of those nice to have, not a must have, kind of thing because you can make these divinely creamy eggs without one. All you need are a couple of tablespoons and your hands. 

Not counting the milk chocolate, it takes only five ingredients to make these way better than store bought Milk Chocolate Peanut Butter Eggs. Room temperature unsalted butter, creamy peanut butter, marshmallow creme, confectionary sugar, and flaky sea salt. While the mixture easily comes together  when using a standing mixer with a paddle attachment, you could also make it using a medium-large sized bowl and a hand mixer. 

The mixture should have a consistency where you should be able to scoop or hand mold it into an egg shape without having to chill it first. But for some reason if your mixture won't cooperate, cover and chill it for about an hour. However, once all of your eggs have been formed they will need to chill in the refrigerator for several hours (or overnight) before they can be dipped in the melted milk (or dark) chocolate. When you finally get around to reading the recipe, please also read the notes as they contain some very helpful hints.

The recipe makes one dozen 2 1/4 inch sized peanut butter eggs. You can make them smaller if you are shaping them by hand. But this isn't a make only at Easter kind of recipe! You can make them into Milk Chocolate Peanut Butter Balls (or truffles if you want to be fancy) using that round ice cream scoop you now use to make perfectly sized cookies. 

What makes these Milk Chocolate Peanut Butter Eggs so light and creamy is the secret ingredient of some store bought marshmallow creme. The flavor, texture, and finishing look of these incredibly simple to make eggs is akin to the flavor, texture, and finishing look of Easter confections you might find at a high end chocolate confectionary. Your family and friends might find it hard to believe they are actually homemade or that you made them. So don't be so quick to tell them how almost effortless they were to make. You might need a really big favor someday.

For those of you who love Buckeyes, you might be wondering what the difference between them and these peanut butter eggs is. Well, these eggs have a much creamier texture, in large part due to the use of the marshmallow creme. Which is an ingredient I believe contributes greatly to their slightly addictive, irresistible deliciousness. Additionally the marshmallow creme adds a bit of sweetness without making them too sweet. Unlike other peanut butter egg recipes calling for the addition of brown sugar to the mixture.

If we needed yet another reason to be grateful for the arrival of April, it might just be these Milk Chocolate Peanut Butter Eggs. Yet unlike the chocolate peanut butter mocha drink some of my friends have had to wait an entire year to enjoy, this confection can be made and savored year round. Which is great news for all of the chocolate peanut butter lovers in your life!

Recipe

Milk Chocolate Peanut Butter Eggs

Makes 12-13 oval shaped 2 1/4 inch eggs 

Ingredients

1/2 cup (113g) unsalted butter, room temperature (but not melty soft)

3/4 cup (180g) creamy peanut butter (but not natural peanut better)

1/2 cup (44g) marshmallow creme (see notes)

2 cups (250g) confectionary sugar

1/8 teaspoon flaky sea salt, plus more for finishing

1 1/2 cups (12 ounces) milk or dark chocolate (not chocolate chips, see notes), melted

Optional: Sprinkles

Directions

1. Line a quarter sheet pan with parchment paper and set aside.

2. In a standing mixer fitted with a paddle attachment, cream the unsalted butter, peanut butter, marshmallow creme, and salt until smooth and creamy. Scrape the sides of the bowl down as needed.

3. Add in the confectionary sugar. Starting the mixer on low and gradually increasing speed, beat until well blended. Note: The mixture should start to come away from the sides of the bowl.

4. Using an oval ice cream scooper or a large tablespoon, form the dough into eggs shapes. Place on parchment paper lined pan. Note: Instead of making these egg shaped you could also use a small or medium sized round cookie scoop. You are going to want to make these year round.

5. Cover the pan with plastic wrap and let the chill in the refrigerator for 3 hours and up to overnight.

6. Line a large baking sheet with parchment paper.

7. Dip the peanut butter eggs in the melted chocolate and set on the prepared baking sheet. Note: Melt your chocolate in the microwave or in a bowl set over but not touching simmering water.

8. After dipping all of the eggs, use a fork to drizzle chocolate over the top of the dipped eggs.

9. Before the chocolate sets, lightly sprinkle the eggs with flaky sea salt.

10. Let the chocolate set completely before removing from the parchment paper and placing in cupcake papers or cellophane bags.

11. Store the eggs in a sealed container at room temperature or keep chilled in the refrigerator.

Notes: (1) Jif is my favorite peanut butter but Skippy would work too. Do not use 'natural' peanut butter.(2) You can find marshmallow creme in the baking aisle. I used this one. (3) It is easier to weigh out the peanut butter and marshmallow creme than it is to try to measuring it out. I just place my mixing bowl on the scale and add the necessary amounts, resetting the weight between ingredients. (4) If your eggs on not completely covered in chocolate on the bottom, use the remaining chocolate to dip or spread chocolate on them. Just make sure the eggs are set before you do this. You can remelt your chocolate in the microwave in 10 second increments until it is the consistency you need. (5) I used this oval ice cream scoop. (6) You can easily double this recipe! (6) I use chocolate from a local candy store, you can use the Ghiradelli melting discs or a melting chocolate from your favorite chocolatier. (7) Instead of forming into egg shapes, make them into round Milk Chocolate Peanut Butter Balls or Truffles! (8) Instead of flaky sea salt finish, you could always top them with colorful and/or holiday sprinkles.

Spring daffodils in bloom, Morton Arboretum, Lisle, IL (April 2021)

French Silk Tart

It's been more than six months since I have safely traveled anywhere. Restlessness has set in. Yes, I know traveling anywhere these days is somewhat of a luxury, all things considered. But now that I am fully vaccinated (a significant accomplishment for my flu-shot avoidance self), I have planned two trips, one in mid-April with the other in mid to late May. The first trip will be a three day stay up in Door County, Wisconsin with (yes, vaccinated) friends. But rather than stay in a familiar, but larger resort in Egg Harbor, we are renting a condo overlooking the Bay in Sister Bay this time. While it will be too early to see or photograph the cherry blossoms, the spring landscape should be beautiful. The second adventure will be an almost week long solo stay in one of my happy places, Boulder, Colorado. Ever since spending a glorious birthday week there in September I have longed to return to the house at the base of the Front Range sooner rather than later. The mountains have been calling to me. Hiking on snow covered trails up in Rocky Mountain National Park should be quite the experience! Although I am praying for a mild heat wave to arrive in Colorado in either late April or at the beginning of May so some of their record setting snowfall can begin melting. It would be nice to see snow but even nice to not have to hike on icy trails. But regardless of the trail conditions, I can hardly wait to spend time in the mountains. 

In some ways this French Silk Tart topped mounds of sweetened whipped cream and studded with chocolate shards reminds me of snow capped mountains. Having a rather active imagination, the sights, aromas, and tastes of foods sometimes have a way of transporting me back to places I have been, back to places I love.

Growing up in the flatlands of the midwest, it would be a treat to make a trip to Bakers' Square for a piece of their decadent French Silk Pie. And you always crossed your fingers this pie wouldn't be sold out by the time you got there. 

If you do a search for French Silk Pie you will find there are a significant number of recipes out there. Most of them claiming to be exactly like or a copy cat version of the iconic one from Bakers' Square. But with ingredients and techniques varying somewhat significantly in many of these recipes, it might be difficult to discern which one is actually the French Silk Pie Holy Grail. So I am not going to tell you this is the one. But I am going to tell you this French Silk Tart is as chocolaty, as decadent, as addictive, as tempting, and as mouthwatering delicious. Maybe it's even better than the one inspiring its' name, but that would be for you to decide. 

Some might think it a bit sacrilegious to make a luscious, decadent, homemade French Silk Tart using a refrigerated pie crust rather than a crust made from scratch. I don't subscribe to that way of thinking. Besides, if there is a way to make a recipe just a little bit easier without sacrificing flavor, I'm all for it. However, if you are a master of pie dough, go ahead and make your own buttery crust. But. if you are like me, make the tart shell using a good quality refrigerated crust. However, don't bake it according to package directions. The tart shell should first be blind baked for 12-14 minutes, then pricked with a fork and brushed with an egg wash before going back into the oven for another 12-15 minutes or until golden brown. Brushing the tart shell with the egg wash not only gives it a beautiful color, it helps to seal the crust from getting too soggy after the french silk filling goes in.

Some French Silk Pie recipes call for using cooked eggs, some for using raw eggs. This rendition is a raw egg recipe. While there is very little risk to eating a dessert made with raw eggs these days, you can always use pasteurized eggs to reduce that risk even further if you have any concerns. To make the filling, cold from the refrigerator eggs are whipped into the sugar/butter mixture one at a time. Each egg is whipped for five minutes. So keep your eggs in the refrigerator until you are ready to each one. The total whipping time for the four eggs will be twenty minutes. Yes, that's alot of whipping!

Lightly sweetened whipped cream can be dolloped on top of the filling or piped on using a pastry bag. And instead of making chocolate shards, you could easily make chocolate curls using a vegetable peeler and a semi-sweet bar of chocolate.

Allowing the French Silk Tart to chill in the refrigerator for at least 4 hours or overnight is essential to further developing its' decadent chocolate flavor. While this French Silk Tart is more dense than cloud-like, it is nothing short of heavenly. 

If you are looking for a show stopping, ambrosial, irresistible dessert to serve for Easter, make this French Silk Tart to bring some joy to this not yet completely normal holiday celebration! And, if by chance, any of your chocolate loving friends and family grew up eating the Bakers' Square French Silk Pie, they just might declare this French Silk Tart to be the richest, best version ever! 

Recipe

French Silk Tart

Serves 8-12, depending on how you slice it

Ingredients

Pie Crust

1 refrigerated pie crust (I used Pillsbury) or one recipe for a homemade pie crust

1 large egg

1 Tablespoon milk

French Silk Filling

1 cup (226g) unsalted butter, room temperature

1 cup (200g) granulated sugar

2 teaspoons to 1 Tablespoon of vanilla

1/2 teaspoon Kosher salt

8 ounces (227g) good quality bittersweet chocolate (60% cocao), melted and cooled. See notes.

4 large eggs, cold

Whipped Cream 

1 cup heavy whipping cream

2-3 Tablespoons confectionary sugar

1 teaspoon vanilla

Chocolate Shards

4 ounces of semisweet or dark chocolate, melted and cooled (See notes)

Directions

Pie/Tart Crust

1. Preheat the oven to 400 degrees (F). Whisk together the large egg and tablespoon of milk. Set aside.

2. Place a single pie crust into the 9 inch (2 inch high) tart pan with removable bottom. Place tart pan on a large baking sheet.

3. Line the bottom and the sides of tart pan with piece of aluminum foil or parchment paper. Fill with pie weights or dried beans.

4. Place in the oven and bake for 13-14 minutes. Remove from oven and carefully remove the foil/paper and beans/weights.

5. Using a fork, prick the bottom of the crust (to prevent bubbles) and brush with the egg/milk mixture. Return to the oven and continue baking for 12-15 minutes or until the crust is golden brown.

6. Remove from the oven and let the tart shell cool completely. When cool, transfer the baked tart shell to a serving platter.

French Silk Filling

1. In the bowl of a standing mixer fitted with a paddle attachment, add in the butter, sugar, Kosher salt, and vanilla. Beat until light and creamy (approximately 3 minutes) scraping the sides of the bowl as necessary.

2. Add in the cooled melted chocolate and beat until blended in.

3. Remove eggs from the refrigerator one at a time. Crack an egg into the bowl and beat for 5 minutes. Repeat for each of the three remaining eggs, making certain to beat each egg for 5 minutes.

4. Spoon filling into the cooled tart shell. Smooth top of the filling. Return to the refrigerator while making the whipped cream.

Whipped Cream

1. In the bowl of a standing mixer fitted with a whisk attachment, beat the heavy cream, confectionary sugar, and vanilla until stiff peaks form. 

2. Use a spoon to dollop and spread the whipped cream on top of the french silk filling layer OR place the whipped cream in a large pastry bag fitted with the pastry tip of your choice and create the design of your choice. Return to the refrigerator while you make the chocolate shards.

Chocolate Shards

1. Melt the chocolate in the microwave or in a bowl over simmering water.

2. Spread the melted chocolate into a thin layer on the bottom of a clean, large baking sheet. Place baking sheet in the refrigerator to let chocolate set up or let chocolate set up on its' own. Chilling it just makes things go a little more quickly. 

3. Use a bench scraper or putty knife to scrape up the chocolate. Then break the pieces into shards. Alternately, spread the melted chocolate on a large piece of parchment paper and let set up. You can just peel the chocolate off the paper and break into shards.

4. Place the chocolate shards into the filling in the design of your choice. 

5. Instead of melting chocolate to make shards, can use a vegetable peeler on a bar of chocolate to create chocolate curls.

Notes: (1) Use a chocolate bar for both the tart filling and to make the shards. Do not use chocolate chips. I used Ghiradelli Bittersweet (60% cocao) bars. (2) If using a homemade pie crust, bake as directed above. (3) This recipe inspired by multiple sources but this version is all mine. (4) I used a tart pan with a removable bottom, but if you don't have one you could always use a pie plate. 

DuPage River at the Four Rivers Environmental Center, Channahon, IL (March 2021)