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Problems Using Balthazar Cookbook - Pots de Creme and Monkfish

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Problems Using Balthazar Cookbook - Pots de Creme and Monkfish

MMRuth | May 22, 2006 07:23 AM

I've used the Balthazar cook book with much success until yesterday, and hope that CHs can help me out. As a caveat, I divided the recipes in half. The chocolate pots de creme called for 1 1/2 cups heavy cream, 1 cup milk, 8 oz chocolate, 1/2 cup sugar, 1 tsp vanilla and 6 egg yolks. (I used 1/2 of each) You bring the cream, milk, vanilla and sugar to a boil, add in the choppped chocolate until melted, remove from heat, gently wisk the egg yolks and then drizzle them into the mixture while wisking constantly. Then add to litte pots, put in a bain marie with cold water, and cook, covered with foil, for 1.25 hours at 250 degrees. The cold water struck me as odd. It called for using 6 oz ramekins and I used four oz ones. After the allotted time, the mixture was still liquid, didn't set at all. Tasted great, so poured it on top of vanilla ice cream. Now, as I type this, it occurs to me that I may have put in a full 1/2 cup of sugar, and not 1/4 - could that have caused them not to set? Any other ideas?

The other dish was monkfish a la grandmere (bacon, mushrooms, potatoes). The trouble came when I cooked the monk fish. Recipe called for 2 lbs monk fish fillets. I bought one pound, which was one long piece of monk fish. I cooked it whole - recipe said over medium high heat for 2 minutes on each side - figuring four "sides"- that was 8 minutes, and fish was still raw inside. So I sliced it up into medallions, added the liquid that was to be added when the fish was done, and then cooked until fish was done. So, are monk fish fillets different from the whole piece? Should I have cut them up from the start some way?

Thanks!

BTW - the chicken liver mousse I made the night before was wonderful.

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