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Deborah Boyd

Chocolate Mouse

6 servings

If left for a long cooling, let warm to room temp for 10 minutes.
Serve with chocolate shavings and lightly sweetened whipped cream.
Can be held premade for about a day.

From Cook’s Illustrated, Jan/Feb ’06, modified/annotated

  • 8 onces bittersweet chocolate (or dark) chopped finely
  • 2 tablespoons cocoa powder, preferably dutch processed
  • 1 teaspoon instant espresso powder (I skip this)
  • 5 tablespoons water
  • 1 tablespoon brandy (I use kirsch)
  • 2 large eggs, seperated
  • 3 teaspoons of sugar
  • 1/8 teaspoon salt (I use a pinch)
  • 1 cup plus 2 tablespoons chilled heavy cream

Melt chocolate, cocoa powder, espresso, water, and brandy in a medium heat proof bowl (I use our smallest metal bowl) set over a saucepan filled with 1″ barely simmering water, stirring frequently until smooth.

Note, it when it seems smooth, it may still have some grains of unmelted chocolate.  Allow a little bit longer than you expect is needed to be on the safe side.  Remove from Heat.
Whisk egg yolks, 1.5 tsp sugar, and salt in a medium bowl (I use the medium metal bowl) until mixture lightens in color and thickens slightly, about 30 seconds.  Pour melted chocolate into egg mixture and mix until combine.  let cool until just above room temp, 3-5 min.
In stand mixer, beat egg whites at medium-lowuntil frothy, 1-2 mins. Add remaining 1.5tsp sugar and increase mixer speed to medium-high and beat until soft peaks form when whisk is lifted, about 1min.  Whisk last few strokes by hand.  Using whisk, stir about a quarter of the egg whites into the chocolate mixture.  Fold in in remaining egg whites with spatula until a few white streaks remain.

In mixer whip heavy cream at med. until it begins to thicken, ~30sec. Increase to high and whip until soft peaks form, ~15sec (took a lot longer for me). Using dspatula, fold whipped cream into mousse until no white streak remain. Spoon into individual serving dishs, then refrigerate till firm, at least 2 hours.

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Rice Krispie Treats

Yield: 24 servings
  • 1/2 c  Margarine or butter
  • 2 pk 10 oz. mini marshmallows
  • 1 Tb Vanilla
  • 12 c  Rice Krispies
Melt Margarine in large deep pan over low heat.  Add marshmallow
and stir until completely melted.  Add vanila.  Remove from heat
add Rice Krispies and stir until they are well coated.  Using
buttered spatula press mixture into buttered pan 13x9x2.  Cut when
cool.
VARIATION1:  Stir in 1/4 cup of peanut butter into marshmallow
mixture before cereal is added.  You could also use
colored marshmallows too.
VARIATION2:  Stir in 3 cups of M&Ms after cereal added, right
before pressing into pan.
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Easy Baked Salmon

If using thin filets, reduce cooking time by 4-10 minutes.

Preheat oven to 450.

  • 4 thick wild coho salmon fillets (1.5-2″ thick) (I don’t care if coho or not, or wild vs. farmed)
  • 1/2 cup mayo
  • zest and juice of half a lemon
  • 2 cloves minced (finely) garlic
  • sea salt and fresh ground pepper to taste.

Place fillets skin side down on a pan that has been lined with Al
foil. Mix mayo with lemon juice, zest, and garlic. Smear mayo mixture
all over the top and sides of the fillets, then add salt and pepper.
Place into hot over and cook 18 minutes. If not done enough bake
another 1-2 minutes.

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Mustard Lamb

  • 2 racks of australian lamb, frenched
  • olive oil
  • 1 tbs yellow mustard seeds
  • 1 tbs chopped fresh oregano
  • 1/2 cup fresh mixed herbs, chopped (pick 2 from tarragon, marjoram, thyme, or rosemary)
  • 2 tsp lemon zest
  • 1 cup white wine vinegar
  • 6 potatoes cut into wedges

Brush the lamb with olive oil, then salt and pepper.  Scatter mustard seeds and oregano on a plate and press the meat side of the lamb into the mix to cover.  Wrap tightly and refrigerate 1-2 hours or overnight.

Place the herbs and lemon zest in a food process with vinegar and process to combine.  Pour into jar or bowl and set aside.

Preheat over to 400degF.  Brush potatoes with oil and season with salt/pepper.  Place on tray and bake 25-30 minutes or until crisp.

When potatoes have been in the over for 10 minutes, place the racks in a roasting pan meat side up and roast for 12-15 minutes for medium rare.

Internal temp should be 140degF.  Transfer to warm plate, cover, and allow to rest for 5 minutes.

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Spaghetti Squash

Microwave It — Cut squash in half lengthwise; remove seeds. Placesquash cut sides up in a microwave dish with 1/4 cup waterCover withplastic wrap and cook on high for 10 to 12 minutes, depending on sizeof squash. Add more cooking time if necessary. Let stand covered, for5 minutes. With fork “comb” out the strands.
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