Sometimes things happen outside of our control that dictate the food we eat or cook. This is part of the adaptive nature of good cooking that I have spoken about frequently. I think it is more exciting to go with the flow, shall we say, allowing life to come at us with inspiration. The other morning I was incredibly grateful to find a brand spanking new KitchenAid mixer sitting on my doorstep (thank you so much Mrs. G). For a cooking enthusiast, it was my Christmas morning. I couldn't unpack it quick enough, rearranging my tiny counter to make room for my new toy. Later in the day I turned on the television and was welcomed by the soothing voice of Ina Garten, The Barefoot Contessa. Now it is not a mystery that I find many of the shows on the Food Network to be paltry at best, but Ina's does not fall into that category. There is something idyllic about her impossibly unrealistic for the masses Hamptons lifestyle. Yet as distant as her world seems from mine, I find myself really believing that this is how she lives. Shopping at quaint markets, always baking treats for friends, and holding impromptu parties on the beach while braving less than ideal Atlantic wind gusts. Beyond all of that, I think she makes some pretty wonderful food. Never complicated, always straddling a reference point that most people could easily grab hold of. But Ina holds a special place in my heart for an entirely different reason. The single thing that endears her most to me is the shows that start off with a monologue about "Jeffrey", her husband of 41 years. Now anyone who has been in a relationship knows that at times things can be difficult, even for the best of unions. At times the people we love can drive us crazy like no one else. So I think any relationship that stands the test of time is something to be applauded. What's so great about Ina is her desire to "make Jeffrey's favorite dinner" or to indulge a memory of "our first time in Paris", or some other incredibly adorable little statement. This isn't about a woman in servitude to her husband, but a clear representation of one person who enjoys doing things for the person she has been with for 41 years. Call me a hopeless romantic, or call me silly, but I like things like this. It's not the glossy Hollywood version of love, but a small expression of caring and devotion that registers as far more Norman Rockwell in an HDTV world. Cheers to you Ina!So I had a brand new mixer, and a heaping scoop of inspiration from Ina. Ashley was leaving the next morning for North Carolina and was feeling the stress inducing effects of another tough semester. With all this in mind I decided that it would be a good time to make a delicious dessert for us to share on her last night before departure. I strongly believe in the restorative effects of dessert, it may not have been proven by University research, but I just think they haven't looked hard enough. The question became pumpkin or chocolate. She swiftly responded with chocolate. I can say with marked assurance that the word chocolate has never caused me anything but elation, never negativity. With my shiny new mixer beckoning to be broken in, I settled on a classic Silk Pie. Classic only in the sense that it is served at diners everywhere, where it is almost never bad, but rarely good enough to remember. One thing that I always try to remember about pastry of any kind is that there a some ingredients that are considered 'bad', and yet they are the very things that make pastry and desserts so good. Cream, eggs, butter, sugar, chocolate, flour, more sugar, maybe a smidge more butter. If you don't want to eat these things, you probably shouldn't eat anything that will ever emerge from a good pastry kitchen, just stick to fruit with honey (which I love, although these days some people think honey is bad too. Militant vegans, you simply have to love them!). When making anything with chocolate I believe that it is key to get really good dark chocolate, which has become increasingly available. I happen to love Valhrona, which to my palette is worth every single penny. Get really fresh eggs if you can, the kind whose yolks are a color reminiscent of Tang (I used to love Tang!). Making fresh whipped cream is also a real eye opener for many people. Now I know what you might say, "easy for you to say with that fancy mixer", but rest assured I have been hand-whipping cream for years, now its just easier. The crust had to be real Oreos, I simply couldn't justify the use of anything else. With some great ingredients as the foundation, the pie came together beautifully. It was dark and rich, with the whipped cream serving as the perfect counterpoint to the decadent filling and crust. We sat in our tiny apartment and enjoyed a delectable slice with some creme anglaise (i love it on just about anything sweet) on the side. The best thing about that night was my girlfriend's smile, which made every minute in the kitchen well worthwhile. So thanks Ina, and thank you Mrs. G!!
