I realized the other day, when I try a recipe with a lot of steps, I break it down into smaller steps, much like I learned when I went to law school and broke down statutes to understand them. Le Marquis is one of those recipes.
Glaçage Au Chocolat (Chocolate-butter Icing) is the last recipe in Julia Child’s, Mastering the Art of French Cooking. I had a vision for this recipe, a photography vision based on my new philosophy – food photography can be different if you throw away the idea that food has to look delicious.
This recipe is adapted from “America’s Test Kitchen Family Cookbook.” It was originally part of Jared’s Story.
I admit, I had a hard time with Oeufs en Cocotte (Eggs Baked in Ramekins). I researched other people’s recipes on the internet to make sure I wasn’t doing anything wrong. I even found Julia on Youtube making it. The sad truth is that I just don’t like runny eggs.
Five years after Tom and I married, we traveled to Maui on our honeymoon. We visited some touristy and not so touristy spots. After seeing the awesome underwater life at the Maui Aquarium, we went to a restaurant nearby called “The Waterfront.” There, for the first time, Tom and I tried Poke.