Chocolate Banana Cream Pie

A friend deserved a treat and I thought that a banana cream pie with a chocolate-lined crust was appropriate. I used a commercial graham cracker crust and coated the inside with chocolate ganache. While that cooled, I made the custard.

Once the pie interior was assembled I made the meringue.

Onto the pie and into the oven.

Out came a wonderfully browned meringue---sorry for the photo. Reports tell me that this pie didn't last long.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...

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Pressure Cooker Candied Ginger

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