Little Morsels of Ridiculousness

Very rarely do I come across a recipe that is easy, pretty in its presentation, and insanely delicious. I made Parmesan-Stuffed Dates Wrapped in Bacon last night, and the result was a food orgasm. Dates--parmegiano reggiano--and bacon are already indulgent and delicious on their own; combining them created a captain planet-like food superhero. Words cannot describe how the sweetness of the dates, salty pungency of the parmegiano, and pork fat smokyness of the bacon combined to produce a Perfect Food. If you've ever been to A.O.C. or Cobras and Matadors and had these before, just know that for the $8.95 you spent on a tapas dish, you can make 30-something of these little critters. And we (4 of us) ate every last one. The recipe is from a 2005 issue of Gourmet.

Can you hear them? They're saying, "eat me."

I'm pretty sure that this one is now in my belly.

Lookin goooood on a simple white platter.

I doubled the recipe below, with great results.

Ingredients
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds (I used center cut bacon--30% less fat, natch--and used half a slice per date)
18 wooden picks

Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.

Note: Dates can be stuffed and wrapped in bacon 1 day ahead and chilled, covered. Bring to room temperature before baking.

Chocolate Pudding Cakes (and...I'm Back!)

Yes yes, I know, it has been a very long time since I have blogged. Wedding preparations have majorly gotten in the way (how is it economically viable, I ask, that wedding invitations--the cheap, unengraved kind--cost $10 a person? how???)...Anyhoo--wah wah wah I know you missed me, but I am back, *DIGICAM IN HAND*. Please give me a round of applause, it took me 6 months to figure out how to upload photos from this thing.

Here are my sumptuous, pillowy, scrumptious pudding cakes for your perusal:

Even ignoring the loads of alcohol in the background that accompanied the consumption of these precious beauties, the pudding cakes were deeelicious. The outside has a faint crackle to it, the inside is melty and gorgeously thick--it is chocoholic paradise. And even better yet, they are super-easy to make, and can even be prepped in advance--perfect for a party.

This is another recipe from The Essence of Chocolate, from my high school bestie (and bridesmaid-to-be) Lauren. Use the best chocolate possible with this--I recommend Valrhona or Scharffenberger.

Alcohol note: we had these with a classic 10-year tawny port--I highly recommend the budget-friendly Whiskers Blake brand.

Ingredients
Unsalted butter or butter spray for the ramekins
1/4 to 1/3 cup unsweetened cocoa powder for coating the ramekins
7 ounces 99% unsweetened chocolate, finely chopped
2 cups heavy cream
8 tbsp (4 oz) unsalted butter, cut into 1-inch chunks
1 1/3 cups granulated sugar
2 tbsp cornstarch
1/2 tsp salt
4 large eggs
Whipped Cream (optional)

Serves 8-10 (bigger ramekins-->fewer servings)

1. Position a rack in the middle of the oven and preheat to 325.

2. Butter (I used butter baking spray) ten 5-6 oz ramekins and coat the insides with cocoa powder.

3. Place the chocolate in a medium bowl.

4. In a medium saucepan, bring the cream and butter to a simmer over medium heat. Turn off the heat, add the chocolate, and let sit for 1 minute to melt the chocolate. Whisk until the chocolate has melted completely and the mixture is smooth.

5. Position a fine-mesh strainer over a large measuring cup with a spout. In a large bowl, whisk together the sugar, cornstarch, and salt. Whisk in the eggs. While whisking, gradually add the chocolate mixture. Strain into the measuring cup and divide the batter evenly between the ramekins. (The ramekins can be covered and refrigerated for up to 2 days. Bring to room temp before baking.)

6. Bake until the surface is puffed and cracked, about 30 minutes. Let cool for 15 minutes before serving (if you can wait that long!). Serve warm with whipped cream, if desired.