Out with the old, in with the new.
A person who likes to bake and cook can never have too many pans or utensils, can they? Maybe I don’t need three pans to make chocolate bouchons which are chocolate “cork” shaped cakes made by Thomas Keller; at the time I bought these molds I worked at Williams Sonoma and was catering and if I were to make these 12 would not have been enough, I needed at least 36 at a time. So is the story behind most of my pans like my 24 tiny 1″ x 2″ bread pans; and they are the cutest little loaves of bread you have ever eaten.
So, what is one to do when they are faced with a lifetime of cooking equipment when trying to clean out a kitchen to have it painted. Well, you go through one thing at a time and say “do I really need that” and 98% of the time my answer was yes and “this is so cute, I will use it sometime”.
I bought my first krumkake iron (or pizzelle) over 25 years ago and it was the kind that you put on top of burner, added the batter, shut the lid, cooked a few seconds, flipped and hoped that it did not burn before making a crisp delicious disk that you could form into a cone or cannoli shell.
Well, when I put my hands on my old krumkake iron I decided that it was time to replace and update the gadget/pan because perhaps I might want to make sone cones or pizzelles. I had bought my daughter-in-law, Missy, an electric pizzelle maker while we were in Chicago as few months ago and we made the Chocolate Tacos.
A big hit with my bunco group.
Since our May bunco fell the day before Cinco de Mayo we were asked to bring a Mexican themed food. So I did, in dessert form.
Everyone loves tacos, right? We were married when my husband was in his last year of college and I remember we would go and buy tacos for 25 cents each. Were they ever good! And I always served tacos to my kids when they were still at home. What’s not to love — crunchy shell, spicy ground beef filling, some shredded lettuce, tomato and cheese with a spicy taco sauce drizzled over the top.
Have things ever changed. My first fish taco was in LaJolla, CA at a place called George’s at the Cove and since then I have become a taco aficionado. Experimenting with all kinds of fillings, I have made a Pork Belly Taco, Pulled Pork Taco, Fish Tacos, and one of my favorites, Grilled Salmon Tacos with Schirarch Cream. So, you see I have been experimenting with a lot of things other than ground beef; so why not a dessert version.
A few years ago a friend told me about this bed and breakfast she went to in California, the Oak Knoll Inn in Napa (Looks like the Inn has been sold, shucks, we never made it there.) and how beautiful the food was and the owner had a Chocolate for Breakfast Cookbook by Barbara Passino. The book is full of wonderful breakfast items and many, many chocolate recipes. I fell in love with a chocolate taco picture (is that possible?) of a taco full of fruit and topped with a pansy and a big scoop of raspberry sorbet.