This year marks the third full season of the Serenbe Southern Chef
Series. Chef Linton Hopkins of
Restaurant Eugene and Holeman & Finch Public House returned to my kitchen
on January 15 and 16 to instruct 10 enthusiastic students in the preparation
and presentation of such Southern favorites as gumbo, creamed baby greens with
brown butter, the perfect roasted chicken, bananas foster, and chocolate pot de
crème. Chef Linton might just be the region’s
most enthusiastic chef! He and Hugh
Acheson, another Serenbe Southern Chef Series participant, were just honored
with the James Beard regional chef award for the Southeast region. Receiving this honor is akin to earning an
Oscar. Congratulations to Linton and
Hugh.
It’s
great fun to have these chefs in my kitchen and to break bread with them,
Serenbe residents, and visitors, who, by the end of the class, are new
friends.
Bon appétit.
Chef
Linton’s Chocolate Pot de Crème
For 6
Ingredients:
2 c heavy cream
½ c half & half
5 oz dark chocolate (75% works great)
6 egg yolks
1/3 c granulated sugar
Method:
Heat oven to 325°F.
Bring cream and milk just to
simmer in heavy medium saucepan over medium heat. Remove from heat. Add
chocolate; whisk until melted and smooth.
Whisk yolks and sugar in large
bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into
another bowl. Cool 10 minutes, skimming any foam from surface.
Divide custard
mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil.
Place cups in large baking pan. Add enough hot water to pan to come halfway up
sides of cups. Bake until custards are set but centers still move slightly when
gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards
until cold, about 3 hours. (Can be made 2 days ahead.) Cover and keep chilled.
