Dark Chocolate Mousse

http://www.browneyedbaker.com/2013/04/16/chocolate-mousse-recipe/

Yield: 6 to 8 servings
Prep Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes

A fabulous recipe for classic chocolate mousse.

Ingredients:

8 ounces bittersweet chocolate (60% cacao), finely chopped  (I used 4 oz bittersweet & 4 oz semi-sweet)
5 tablespoons water
2 tablespoons Dutch-process cocoa powder
1 tablespoon brandy
1 teaspoon instant espresso powder  (I didn't have this)
2 eggs, separated
1 tablespoon granulated sugar, divided
⅛ teaspoon salt
1 cup + 2 tablespoons heavy cream

Directions:

1. Combine the chocolate, water, cocoa powder, brandy and espresso powder in a medium bowl. Place the bowl over a small saucepan filled with about 1 inch of water set over low heat, so that it is barely simmering. Stir the mixture frequently until it is completely melted and smooth; remove the bowl from the heat.
2. In a large bowl, whisk together the egg yolks, 1½ teaspoons of the sugar and the salt until it is slightly thickened and pale in color, about 30 seconds. Pour the melted chocolate mixture into the egg mixture and whisk to combine. Let cool until it's slightly warmer than room temperature, about 5 minutes.
3. Whip the egg whites using a stand mixer with a whisk attachment on medium speed until foamy, about 1 minute. Add the remaining 1½ teaspoons of sugar and increase the speed to medium-high. Continue to whip until soft peaks form, about 1 more minute. Gently whisk one-quarter of the whipped egg whites into the chocolate mixture. Add the remaining egg whites and gently fold into the chocolate mixture using a rubber spatula until just a few white streaks remain.
4. Wipe out the mixing bowl and then add the heavy cream to the bowl. Again using the whisk attachment, whip the cream on medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, at least another 15 seconds. Using a rubber spatula, gently fold the whipped cream into the mousse until no white streaks remain. Spoon the mousse into individual serving cups, cover with plastic wrap and refrigerate until set and firm, at least 2 hours or up to 24 hours.
Notes:

• If you are concerned about using raw eggs in this recipe, look for pasteurized eggs - almost all grocery stores carry them now.
• You can omit the brandy if you do not drink alcohol. You may substitute vanilla extract, adding it to the egg yolks, sugar and salt in step #2.

(Recipe from The Science of Good Cooking)
From our neighbor Nancy Elliot!  Really tasty!

Crepes

Crepes Suzette by Alton Brown

I have used this recipe many times and it has never failed me.  It is simple to make and so much fun to play with. 
 

Sweet Crepes:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Butter, for coating the pan

Sauce for Suzzette!

1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue
until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
  

Brownies for Bryce

Brownies for Bryce

Bryce likes to cook things out of a box.  A common modern problem but one that is easily solved with real ingredients and a little bit of know-how.  This recipe is posted here in the hopes that he takes one small step towards real food!

Ingredients:

4 squares unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour

Directions:

Preheat oven to 350,  Spray an 8 X 10 pan with vegetable oil spray.

Microwave chocolate and butter in a large microwaveable dish for one minute on high.  Stir butter mixture.  Return to microwave for another minute, the goal being all butter is melted.  Allow to cool slightly and then add in sugar.

Blend in eggs completely.  Add Vanilla and stir.

Add flour and mix.

Pour into prepared pan.  This is a good time to add nuts to the top (sorry Sarah!) or the addition of chocolate chips or whatever else you like on your brownies.

Bake for 25 to 30 minutes until a wooden toothpick comes out of the center with fudgy crumbs. DO NOT OVER-BAKE!    Cool on a wire rack.  Remove from pan and enjoy!

Frank's Lasagna

Frank's Lasagna

Ingredients:

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

1 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

 

Directions:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Twice Baked Potato Casserole

This was originally made for the Christmas Banquet at Southminster in 2004.

Ingredients 

10 lbs. New Red Potatoes

1 stick Butter

1 Cup Sour Cream

½ Cup Herb & Garlic Cheese (Rondale or Alouette)

1.5 Cups Grated Cheddar Cheese

1 Tblsp mixture of garlic salt and garlic powder (mixed ½ and ½)

¼ Cup chopped chives

½ Cup Bacon Bits

1 Tblsp Parsley Flakes

Salt and Pepper

 Instructions

Cut potatoes in quarters and boil with the skins on.  When done, mix with all other ingredients.  Spread in a greased casserole dish and bake at 350 for 1 hour.

Can be prepared a day ahead and refrigerated until ready to bake.

Lemon Risotto with Chicken and Cheese

 

Lemon Risotto with Chicken and Cheese

 

Ingredients

4 cups water
4 cups low-sodium chicken broth
5 tablespoons unsalted butter, divided
1 medium onion, finely chopped
2 1/2 cups arborio rice
3 sprigs fresh thyme (or substitute dried thyme leaf) 
1 cup dry white wine
Kosher salt
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina or Havarti cheese, plus more for garnish
8 ounces deli-smoked chicken breast, coarsely chopped (about 1 1/4 cups)

Zest of one Lemon
1/4 cup roughly chopped fresh parsley

 

Directions

Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.

Meanwhile, melt only 4 tablespoons butter in a pot over medium-high heat.

 

Add the onion; cook until translucent, about 4 minutes. 

 

Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. 

 

Add the wine and cook, stirring, until the liquid is absorbed. 

 

Add 1 teaspoon Kosher salt. 

 

Ladle in the hot broth mixture , about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more.  You know when you drag a spatula through the mix to the bottom of the pan and you do not see liquid lead the joining of the two sides.

 

 Continue until the rice is just tender, 20 to 25 minutes.   When you get to about one to two cups left of the liquid, start testing the rice to see if its done.  You might not need all the broth.

Remove the thyme twigs if you used whole pieces. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt, lemon zest and pepper to taste. Gently stir in the fontina/havarti  and chicken.

 

This should be served to the table as it comes off the heat!  

 

Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more cheese.

 Go wild in mixing in other ingredients such as instead of the chicken, try bacon and peas or ham and asparagus.  The combinations are endless and based on what you think will go with a creamy side.  

New Mexican Stew Recipe

New Mexican Stew Recipe  

Turn on your slow cooker to high or low as you prefer or you can just cook it on the stove top!

Ingredients:

1 lb. fresh pork  (or use whatever other ground meat or beans as you wish)

1 onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder- hot or mild, to taste
1 1/2 cups peeled butternut or Acorn squash, diced
2 large or white gold potatoes, peeled, diced
3 medium carrots, chopped
1 cup roasted chopped green chiles- mild or hot, to taste
1 quart chicken broth
Sea salt and ground pepper, to taste

For serving:

Juice from 1 large juicy lime
2-3 tablespoons fresh chopped cilantro
 Sour cream and Avocado are nice garnishes.

Instructions:

First- brown the ground meat in a skillet and pour off the fat, if any. Add the meat to the slow cooker/Crock Pot and add the remaining ingredients- through sea salt and ground pepper. Stir to combine. Cover and cook- on high or low- according to manufacturer's instructions until done.

About 20 minutes before serving, stir in the lime juice and cilantro; taste test. Add a dab of sweetener, if needed, to balance the spice. If you need a tad more liquid, add more broth. Heat through.

I like this with Cornbread (I used Bob's Red Mill GF and Lactaid milk) to make the entire meal GF and LF!