Chocolate Quake Read Online Free PDF

so. In fact, I should probably talk to the police. Maybe I could convince them to investigate for me, which would leave me free to explore San Francisco, and its eating establishments.
    Margaret and I split the bill. Her suggestion, which was-n’t at all fair since she’d had three desserts and three cups of coffee while I’d had only one of each. But I guess it was better than being expected to pay the whole bill because she was offering free legal advice to my mother-in-law.
    Hazelnut on Chocolate on Hazelnut on Chocolate
    This recipe is complicated to make, but the end result is delicious. If you visit Citizen Cake in San Francisco, you can just order it and save the trouble. If, however, you have to prepare it yourself, take comfort. You’ll have not only the complete dessert, but also hazelnut custard and hazelnut ice cream if you don’t use it all.
    POT DE CRÈME
    • Bring 1 qt. heavy cream and 4 oz. whole milk to a simmer in a medium saucepan.
    • Whisk 6 egg yolks, 1 whole egg, and 1/4 cup of brown sugar together.
    • Mix a little hot cream mixture into the egg and sugar mixture; then, pouring slowly, mix the rest in.
    • Stir over medium heat until custard begins to thicken.
    • Pour over 12 oz. chopped bittersweet chocolate and 1/4 cup hazelnut paste (Nutella can be substituted). Stir until chocolate is melted into custard.
    • Pour into shallow dish or individual molds and chill until set.
    HAZELNUT ICE CREAM
    • Combine 24 oz. milk and 8 oz. cream in a saucepan with 8 oz. fresh roasted hazelnuts (roast in oven at 350 degrees for 12 to 15 minutes until browned) and steep for 1/2 hour or more.
    • Combine 7 oz. brown sugar and 6 egg yolks in a bowl and whisk together.
    • Pour hot milk/cream slowly, stirring, into the yolk mix.
    • Return to stove and cook over low heat until it begins to thicken.
    • Strain and chill.
    • Add 1 tsp. salt and 1 oz. brandy and churn in ice cream machine.
    ESPRESSO VINAIGRETTE
    • Whisk together 1 shot fresh espresso, 2 tsp. sugar, pinch of salt, 1 tbs. orange juice, and 1 tsp. lemon juice.
    • Slowly add 2 tbs. hazelnut oil and 1/4 cup canola oil to emulsify.

    CHOCOLATE CHOUX
    • Preheat oven to 375 degrees.
    • Drop to 350 to bake.
    • Combine 4 oz. whole milk, 1/4 tsp. salt, 2 tsp. sugar, and 1.5 oz butter in a saucepan and bring to boil.
    • Add 2 oz. flour and 2 tsp. cocoa powder all at once and cook as choux off heat.
    • Return to medium heat and stir with a wooden spoon until dough forms a mass.
    • Add 2 eggs, one at a time, and stir until smooth.
    • Pipe small discs , 2” diameter, on a baking sheet.
    • Bake 20 minutes and cool completely before using.
    BUILDING THE DESSERT
    • Place the choux on a plate.
    • Place a spoonful or quenelle shape of the pot de crème custard on this.
    • Place bittersweet chocolate shavings on the custard.
    • Place another spoon of custard on this and make an impression with the back of a spoon.
    • Place a small scoop of the hazelnut ice cream on this and garnish with fresh roasted hazelnuts and more chocolate shavings.
    • Drizzle vinaigrette around the plate.
    This delicious recipe was provided by Elizabeth Falkner, executive pastry chef/managing partner of Citizen Cake in San Francisco.
    Carolyn Blue,
“Have Fork, Will Travel,”
San Luis Obispo Weekly Gazette

6
    Meeting Harry Yu
    Carolyn
     
    S ince the drive to Citizen Cake had seemed short, I walked back to the Hall of Justice, a mistake. However, I did arrive eventually and located the Homicide Division on the fourth floor, where my mother-in-law had said it was. Most of the cubicles were empty, but I spotted an Asian person and asked to speak to a detective.
    Looking up from his computer, on which he had been playing solitaire, he said, “I’m one. Inspector Harry Yu. There something you’d like to report about a homicide, ma’am? Most people just call us.” Although his remarks could have been taken as sarcastic, both his voice and his