Chef's Secret

The ruling credo that shapes Sindi Schwartz’s cooking philosophy is that one must eat according to the season. This idea was instilled at an early age, while growing up in Fresno, surrounded by orange groves and organic vegetable gardens. Learning to cook seasonal fare, including delectable fruit dishes, homemade marmalade and fresh bread, provided the foundation for her love of fine food. Bachelor of arts degrees in theater and education, several theatrical accolades and matriculation at a select cooking school where Jaques Pepin also studied are proof that Schwartz excels on the stage as well as in the kitchen. But her love of food overrules all other passions, and after working on two cooking shows and writing a popular food and lifestyle column, she took her place as the executive chef of Newport Beach’s popular Muldoon’s Irish Pub, which she owns with her husband. Her Sweet Potato Fries and Mini Burgers are favorites on the menu, but baking is what she loves most. Muldoon’s Famous Apple Pie (an old family recipe) and Sindi’s Irish Soda Bread are some of the desserts available at the restaurant. And her chocolate pudding, which is featured here, is a decadent addition to the bountiful selection.  muldoonspub.com


SINDI RAE’S CHOCOLATE PUDDING
Makes 4 to 6 servings.

INGREDIENTS
4 1/2   tbs. sugar
1         tbs. unsweetened cocoa powder
1 3/4   tbs. cornstarch
2         cups whole milk
1         tbs. vanilla
5         oz. semisweet chocolate
           A pinch of salt

PREPARATION
Combine the sugar, cocoa, cornstarch, salt, milk and vanilla in a saucepan over medium heat, and whisk the mixture until it comes to a rolling boil. Then reduce the heat slightly, and whisk for 2 minutes. Remove the mixture from the heat and add the 5 ounces of chocolate, stirring until the mixture becomes smooth and shiny.
   
Pour the pudding into individual custard cups about two-thirds full. Cover each cup with plastic wrap. Allow them to cool to room temperature, and then refrigerate.
   
To serve, spoon a dollop of whipped cream on top and place the pudding cup on a plate with a small cookie.