These rich, luscious pots of chocolate creme can be made ahead and refrigerated.  Just take them out a few minutes before serving.  Garnish with amaretto-laced whipped cream and candied violets or with fresh nasturtiums.

Ingredients
4 oz. semi-sweet (61%) chocolate, chopped
4 oz. bittersweet (70%) chocolate, chopped
4 cups heavy (whipping) cream
1/8 t. sea salt (fine grain)
6 egg yolks, slightly beaten
2-3 T. amaretto

Topping:
1 cup whipping cream
2 T. powdered sugar
1 T. amaretto

You will also need:
1 small saucepan
1 medium mixing bowl
Strainer
Bowl with spout for pouring
Hand mixer or whisk for topping
Measuring cups and spoons
Large spoons
8-10 small ramekins or pot de crème dishes
Large baking dish
Tea kettle with hot water

Instructions
Preheat the oven to 300oF.

Heat 4 cups heavy cream and 1/8 t. salt in a small saucepan until slightly boiling. Remove from heat and add the chopped chocolate. Let it sit for a few minutes for the chocolate to melt. Add the amaretto. Stir well.

Break the egg yolks into the medium mixing bowl and beat slightly. Add a cup of the melted chocolate mixture to the egg yolks and stir well. Add the remainder of the chocolate mixture to the egg yolks. Stir well to blend.

Strain the mixture through a strainer into a bowl with a spout for pouring. Pour the mixture into the ramekins or pot de crème dishes until each one is about ¾ full.
Place the pots de creme into the large baking pan. Place the baking pan onto the middle rack of your oven. Pour hot water into the baking dish, bringing the water up to half the height of the ramekin. (Make sure you don’t get water into any of the ramekins.)

Bake at 300oF for about 50 minutes. The mixture should be set on the sides and a little liquid still in the middle.

Remove from the oven and from the baking plan. Let the pots de crème cool for about 20 minutes at room temperature. Then refrigerate for at least three hours.

Meanwhile, mix together the remaining 1 cup whipping cream , the powdered sugar and 1 T. amaretto . Whip until it forms stiff peaks. Serve on top of the pots de crème as a garnish.

Ingredients
½ recipe pate brisee or flaky pie dough, chilled

2 large leeks, cleaned and chopped
1/3 cup olive oil
2 cups mushrooms, cleaned and sliced
3 eggs
1 cup heavy cream
1 cup half-and-half
½ tsp sea salt
½ tsp. freshly ground black pepper
2 T grated Parmesan cheese
2 T grated Gruyere cheese

You will also need:
Floured work surface
9” tart pan with 1” sides
Aluminum foil or parchment paper
Pastry weights or dried beans
Baking sheet
Bowl
Knife

Instructions
Preheat the oven to 425oF (218oC).

On a lightly floured work surface, roll out the dough into a 1/4” thick round. Carefully transfer it to a tart pan. Line the pastry shell with foil or parchment paper and put pastry weights or dried beans on top. Bake for about 12-15 minutes, until set. Remove it from the oven and remove the weights and paper or foil. Prick the bottom if any bubbles are visible and return to the oven until browned, about 5 minutes longer. Remove from the oven, place on a baking sheet and let cool before filling.

Reduce the oven to 375oF (190oC).

Sauté the leeks in olive oil until they turn translucent. Add the mushrooms and sauté for about 3-4 minutes, until the mushrooms are soft. Turn up the heat and cook off the moisture, if needed. Let cool completely.

In a bowl, combine the eggs, cream, half-and-half, salt and pepper and mix well. Spoon the leeks and mushrooms into the baked tart shell. Pour the egg mixture over the leeks and mushooms. Sprinkle the cheeses on top.

Carefully transfer the baking sheet to the oven and bake the tart until the top is puffed and lightly golden and a knife inserted into the center comes out clean – about 25-30 minutes.

Transfer to a rack and let stand for at least 15 minutes before cutting.

Makes 8 servings.

Ingredients
3 eggs
1 cup heavy cream
1 cup half-and-half
½ tsp. freshly ground black pepper
3 tomatoes, cut into ½” thick slices and de-seeded (or use tomato confit)
2 roasted red peppers, peeled and cut into ½” wide strips
2 T grated Parmesan cheese
2 T grated Gruyere cheese
Fresh thyme, de-stemmed
½ t. salt

½ recipe pate brisee or flaky pie dough, chilled (see Breads category)

You will also need:
Floured work surface
9” tart pan with 1” sides
Aluminum foil or parchment paper
Pastry weights or dried beans
Baking sheet
Bowl
Knife

Instructions
Preheat the oven to 425oF (218oC).

On a lightly floured work surface, roll out the dough into a 1/4” thick round. Carefully transfer it to the tart pan. Line the pastry shell with foil or parchment paper and add the pastry weights or dried beans on top. Bake for about 12-15 minutes, until set. Remove it from the oven and remove the weights and paper or foil. Prick the bottom if any bubbles are visible and return to the oven until firm and browned, about 5 minutes longer. Remove from the oven, place on a baking sheet and let cool before filling.

Reduce the oven to 375oF (190oC).

In a bowl, combine the eggs, cream, half-and-half, salt and pepper and mix well. Pour the egg mixture into the baked pie crust. Top with the sliced tomatoes, then arrange the red peppers, pinwheel fashion, on top. Sprinkle evenly with the thyme, Parmesan and Gruyere cheeses.

Carefully transfer the baking sheet to the oven and bake the tart until the top is puffed and lightly golden and a knife inserted into the center comes out clean – about 25-30 minutes.

Transfer to a rack and let stand for at least 15 minutes before cutting.

Makes 8 servings.

Ingredients
1/4 cup olive oil
1 large shallot, peeled and chopped
1/2 cup celery, peeled and chopped
1/2 lb. assorted mushrooms, cleaned and chopped
1 1/2 c. country bread, cubed and toasted
1 – 1 1/2 cups stock (mushroom, chicken or pork)
1/4 cup each fresh thyme and sage, chopped
1/2 cup hazelnuts, roasted (but not salted)
Sea salt (fine and coarse) and pepper

1 4-lb pork loin
Olive oil to rub on pork

You will also need:
Large roasting pan
Large mixing bowl
Large sauté pan
Twine
Scissors

Instructions
Preheat the oven to 425oF.

Saute the scallions and the celery in the olive oil over medium heat until translucent. Add the mushrooms and cook for about 3-4 minutes until they soften.

Place the toasted country bread cubes into a mixing bowl. Add the sautéed vegetables and any drips of olive oil in the pan. Add the chopped hazelnuts. Slowly pour in the stock, mixing the ingredients well, until the bread is moist and the stuffing holds together easily. You may not need all of the stock. Add 1/2 of the chopped herbs.

Chop the hazelnuts and add to the stuffing mixture.

Salt and pepper the stuffing to taste using the fine-grained salt.

Rub the pork loins with olive oil to coat, then rub with coarse sea salt (preferably sel gris). Rub with the remaining herbs. Sprinkle with pepper.

Cut a slit down the length of the roast about 3/4 way through, being careful not to cut all the way to the ends (this forms a pocket). Put the stuffing mixture into the pockets until the roast is slightly overflowing with stuffing. Tie the roast with the twine to hold it together.

Place the pork loin in the pan and roast for about an hour, until both the pork and the stuffing are cooked thoroughly. They should register at least 170oF on a meat thermometer.

Remove from the oven when done and let stand for at least 15 minutes before serving.

Serves 6-8 people.