Death by Supper Club

Tonight is Supper Club.

At our house.

This is Janet's favorite thing to do . She scurries around for weeks, going over recipes and describing them in agoninzig detail. I pretend to be disinterested and refuse to partcipate. She always cooks "dainty food" that is a little overbearing for my taste. Once I got to be in charge and made meatlof and all of the fixin's. It was "da'bomb". Tonight we are having pork crown roast with various chutney and pate' stuff.

I was asked about a hundred times, "What are you making for dessert?" I did not come up with anything so I was assigned a recipe. It was a chocolate pecan cake. Sounds easy I thought, no probelm. This morning I took a serious look at tha recipe. It was from a fellow named Marcel Desaulniers, owner and executive chef of the Trellis Restaurant in Williamsburg, Virginia. This guy is famous for a series of books called "Death by Chocolate". These recipes are a royal pain in the butt. He is big into technique. Insetad of instructing to grease and flour a pan, this guy tell you exactly how much butter and flour to use on each side of the parchmant paper.

Talk about anal.

He also is big on ingredient combinations I find a bit humorous. For instance, in the icing he calls for nine ounces of semi-sweet chocolate and one ounce of bittersweet. If you don't have the bittersweet, will it really make a difference? Do poeple say, "Damn, sounds like a goood cake, but I only have semi-sweet chocolate. I guess we will just have Jello."

The cake turned out nice.