Professional Croissant Taster and Other Jobs I Wish I Could Have

Scott and I are headed to Asheville, North Carolina this weekend for a quick get-away and to visit his grandparents. Asheville is one of our favorite spots and it's so convienient to travel to from Birmingham. And we've always said that if we lived anywhere else in the Southeast US, it would be Asheville. So, that got me thinking about what I would do if I moved to a different city. Just for fun, here's my plan for a couple different places!

Asheville, NC

I would get a job at the Biltmore Estate, "America's Largest Private Home" (AKA-Castle)

I could be a hostess and welcome people on their visit and tell fun, historical facts. I love history and I love the Biltmore. Its amazing and you should visit one day!

And I would insist upon wearing a period Victorian costume to work. Something like this:

Because I am that ridiculous...

But seriously, I would probably apply to work in one of downtown Asheville's chocolate shops. Our favorite is The Chocolate Fetish! They make fabulous European-style artisan truffles and chocolates. Heaven. May favorite truffle is called Velvet Sin. So great I can't even describe it.

Or I could apply at The French Broad Chocolate Lounge, where they serve coffee only in French presses. How great is that?! They serve what they call Liquid Truffle Sipping Drinks...this is no ordinary hot chocolate!

Scott enjoying his treats at the Chocolate Lounge when we were there in September.

Paris, France

Mais oui, I dream about living and working Paris one day because I am obsessed with that city and French culture. But what would I actually do if I do go to live in Paris?

Would it be acceptable to be a professional Francophile and Student of French Culture? I know I could study language, but what about walking around the lovely streets of Paris or sitting in cafes while wearing a scarf and beret? Will someone pay me to do that?

How chic is she? Source: The HiP Paris Blog

Or what about being a Professional Croissant & Cafe au Lait Taster?

From In Praise of Sardines Flickr stream.

C'est la vie...that certainly would be the life!

So what about you? Where do you dream of living and working (or not working!) ?

Left-Over Wednesdays: Espresso Pots de Creme

Espresso Pots de Creme

Ooo lala! Little heavenly, creamy, pots of chocolately goodness...I first had a pot de creme at Chez Lulu, my absolute favouite restaurant in Birmingham. This is pronounced, "po [long o] de crem". Good way to practice your French accent. This is basically a cream custard, baked in the traditional water bath, served chilled. I like to accent with a couple of strawberry slices and fresh whipped cream. The recipe is simple, just be careful when incorporating the eggs, or they will curdle and you'll end up with lumpy pots. Nobody wants that! This recipe is adapted from gourmetleauth.com. Photos here are my own.

2 cups heavy whipping cream, chilled

1 1/2 tablespoons strong brewed coffee or espresso

5 oz. bittersweet or semisweet chocolate, broken into pieces

6 large egg yolks, room temperature

2 tablespoon granulated sugar

1 tsp pure vanilla extract

pinch salt

1. Preheat oven to 325 degrees. Position oven rack to the center.

2. Heat the cream in a sauce pan over medium heat to just scalding. Add coffee and stir well. Remove from heat and add chocolate pieces, stirring occasionally with a whisk to incorporate chocolate with cream until completely smooth.

3. In a large bowl, whisk egg yolks, sugar, vanilla and salt, until well blended.

4. Temper the egg mixture with about 1/4 cup of the chocolate mixture, whisking the chocolate very slowly into the eggs. Gradually add all of the chocolate to the eggs.

5. Place 6 small, oven-proof cups in a large roasting pan (souffle cups, ramekins, etc. As you see in my photos I use small espresso cups) that hold approximately 3/4 cup each. Divide the mixture evenly in the small cups, keeping the edges clean. Pour hot water into roasting pan so that the water comes at least half-way up the side of the small cups. Tent foil over the entire pan and place in oven.

6. Bake approximately 25 minutes, or until custard is set around the edges, and the middle is not very jiggly. Remove cups from pan and let chill in refrigerator for at least 2 hours before serving.

7. Serve with whipped cream and sliced strawberries.