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Poblano Custard...a silky, creamy, slow-burning fire in your mouth. Damn, that's sexy!

The scene was all set for a little bit of sexy.  Poblanos were roasted and slipped from their skins.  Cream and egg yolks were being gently coaxed into living in smooth, lusciously thick harmony.  The oven had the kitchen all heated up.  Water was bubbling maliciously playfully on top of the stove.  All I needed was a deep dish to set the virginal white ramekins in.  Such an unassuming task.  Stand on tiptoes.  Reach into the high cupboard that hovers above the stove.  Pull out the dish.  Watch in horror as the shelf breaks and serving bowls, hand mixer, stick blender, fiesta ware, storage dishes fly past your face and crash down around your bare feet.  Somewhere in the midst of all that has quickly turned unsexy, one of those cupboard bombs hits the pot of playfully maliciously boiling water on the stove top directly in front of you.  So, you stand there, boiling water making contact with your arms, face, neck, chest, belly...all of which were so unassuming just 30 seconds earlier...unable to move.  Why?  Because your arms are extended as far up and as far out as they will go, trying desperately to stop the onslaught of the 4 heaviest, mixing bowls you own (stacked with the consequently lighter, small ones), some other random objects, and that deep, Pyrex dish which was your original intent from hitting you directly in your oh so breakable head.  Not to mention, there are also hot tears running down your cheeks.  Yeah. Not sexy any longer.

Would you like to hear what is sexy?  Your husband running like the wind and grabbing that shelf and those dishes teetering on the edge aimed for your face and stopping the assault in the blink of an eye.  Then wrapping his strong arms around you; guiding you and your bare feet from the midst of the glass and pottery shards that litter the floor.  He then proceeds to pick up the pieces and sweep away the rubble...while your daughter grabs ice packs from the freezer like an experienced nurse.  Since the burns are pretty well spread out, she helps you by holding one on your sensitive belly.  So, your tears pick that one little piece of ceramic out of your foot that managed to stick...and you stand there wrapped in the loving embrace of your family.  Damn, that's sexy.

Know what else is sexy?  Workin' through the pain.  Ice packs reduced to slush...aloe plant decimated...and the good fortune that every single dish that was broken sailed over the counter and shattered on the floor, leaving your custard untouched.  You can still thank your family the way you do it best.  By feeding their bellies...and in turn their souls...those very souls that are intertwined with yours.

Poblano Custard
from HTCEV by Mark Bittman
yield: 6-8 svgs.

4 medium Poblano chiles, roasted and cleaned
2 c. cream
1/2 c. grated Monterey Jack cheese
3 eggs, plus 3 yolks
1/2 tsp. salt

Finely chop 2 Tbs. of chiles and set aside.  Combine remaining chiles and cream in a blender and purée.  Pour into a pot and cook until it just begins to steam.  Add cheese and stir until it melts.

Preheat oven to 300° F and put a pot (or kettle...which would have saved me here) of water on to boil.  Put eggs and salt in a medium bowl and whisk until blended.  Gradually add the chile mixture to the egg mixture, whisking constantly.  Add chopped reserved chile.  Pour mixture into a 1-qt. dish or into ramekins or custard cups.

Pout the dish or ramekins in a baking pan and pour the boiling water into the pan to within ~1" of the top of the dish/ramekins.  Bake until the mixture is not quite set- it should jiggle a bit in the middle-about 30 to 40 minutes.  Serve warm, at room temperature or cold.
So, can I just say... enjoy the little, everyday things in life.  A family who rushes to your rescue when you are to fill your belly...friends to share your stories with.  Because damn, that's sexy.

*This post is linked to:
IHCC cookbook sundays
...our theme over at IHCC this week is: Damn, that's Sexy!