Chocolate Pie, Curried Chicken

DEAR SOS: At Delphina’s restaurant in Portland, we were served a rich, dense chocolate pie in a graham cracker crust. Do you think the restaurant would be willing to share the recipe?

--PORTER

DEAR PORTER: Yes, they are willing. The pie filling is sometimes served alone in individual ramekins, so you can serve the dessert with or without the crust.

POTS DE CREME PIE

1 pound dark bittersweet Belgian chocolate or semisweet chocolate

2 cups heavy whipping cream

1 cup half and half

10 egg yolks, lightly beaten

Graham Cracker Crust

1 to 1 1/2 cups whipped cream

2 to 4 tablespoons slivered chocolate

Place chocolate, whipping cream and half and half in double boiler. Cook over medium heat until chocolate is melted and mixture is hot, stirring occasionally. Remove from heat and beat in egg yolks, 1 at time, stirring constantly and being careful not to curdle, until mixture is shiny and thickened. Cool slightly.

Pour mixture into prepared Graham Cracker Crust. Cool, then refrigerate overnight. Dollop with whipped cream and sprinkle with slivered chocolate. Makes 12 servings.

Each serving contains about:

531 calories; 127 mg sodium; 310 mg cholesterol; 46 grams fat; 33 grams carbohydrates; 8 grams protein; 0.8 grams fiber; 78% calories from fat.

Graham Cracker Crust

2 cups graham cracker crumbs

3 tablespoon sugar

1/2 cup unsalted butter, melted

Mix graham cracker crumbs and sugar in bowl. Stir in butter. Distribute evenly over bottom and sides of 9 1/2-inch springform pan. Bake at 375 degrees 8 to 10 minutes.

DEAR SOS: I have tasted a delicious chicken curry, but can’t seem to duplicate it on my own. Can you come up with something?

--MIRIAM

DEAR MIRIAM: How about a recipe from Nancy Mehta, wife of symphony conductor Zubin Mehta. It’s been a Culinary SOS favorite for years.

NANCY MEHTA’S MOGLI CHICKEN

4 chicken breasts, split and boned

Seasoned flour

1/4 cup butter

2 large onions, chopped

6 large cloves garlic, crushed

1 (1/2-inch) piece ginger root, ground

1 1/4 teaspoons ground cumin

1 1/4 teaspoons cumin seeds

1 1/4 teaspoons caraway seeds

1 1/4 teaspoons ground turmeric

1 teaspoon cayenne pepper

1 green chile, split

1 large tomato, chopped

Hot water

1 1/4 teaspoons ground cloves

1 1/4 teaspoons ground cardamom

1/4 cup brown sugar, packed

1 teaspoon saffron

2 tablespoons warm milk

1 cup sour cream

Dredge chicken breasts in seasoned flour. Heat butter in heavy skillet over medium heat and brown chicken pieces. Remove chicken, add onions, garlic and ginger and saute until onions are transparent. Add cumin powder and seeds, caraway seeds, turmeric, cayenne and chile. Cook and stir 2 to 3 minutes until chile is browned, spices are mixed and seeds are lightly fried.

Add chicken breasts, tomato and water to cover. Simmer about 25 minutes or until chicken is tender, stirring occasionally. Remove chicken breasts to baking dish. Add cloves, cardamom, brown sugar and saffron that has been soaked in warm milk. Add sour cream and pour over chicken. Bake at 350 degrees about 10 minutes, or until heated through. Makes 8 servings.

Each serving contains about:

196 calories; 141 mg sodium; 48 mg cholesterol; 10 grams fat; 16 grams carbohydrates; 11 grams protein; .7 gram fiber; 48% calories from fat.

DEAR SOS: I remember the popovers at Bullock’s department stores in Los Angeles fondly. Do you suppose you might have the recipe?

--GLORIA

DEAR GLORIA: These popovers from Bullock’s tea rooms (although no longer served) are so big and beautiful they have become the No. 1 popover among our readers. Be prepared to make double batches for a party.

BULLOCK’S POPOVERS

6 eggs

2 cups milk

2 cups flour

3/4 teaspoon salt

6 tablespoons butter or margarine

Beat eggs in bowl. Beat in milk until blended. Combine flour and salt. Work butter into flour mixture. Gradually add flour mixture to egg mixture and blend well. Fill 8 generously greased or well-oiled custard or popover cups. Place cups on baking sheet and bake at 400 degrees about 1 hour or until golden. Makes 8 popovers.

Note: If using new custard cups, season to prevent sticking. Cups should be greased and placed in hot oven 30 minutes. Remove grease and regrease cups before using.

Each popover contains about:

466 calories; 412 mg sodium; 193 mg cholesterol; 25 grams fat; 51 grams carbohydrates; 10 grams protein; 0 fiber; 48% calories from fat.