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Chocolate Mousse (Julia Child’s Recipe)

01 Jan

Brought to us by Jessica

 8 ounces of sweet or semi-sweet baking chocolate (chocolate chips are great for this because they’re so easy to measure and melt)
1/4 cup strong coffee
3 ounces of unsalted butter (6 Tbsp.)
3 egg yolks
1 cup heavy cream
3 egg whites
1/4 cup instant (finely ground) sugar
whipped cream (optional)
———
Melt the chocolate with the strong coffee.
Beat the soft butter into the smoothly melted chocolate.
One by one, beat in the egg yolks.
Beat the cream over ice until it leaves light traces on the surface. (Or you can use very cold bowl and beaters.)
Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.
Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream.
Turn the mousse into attractive serving bowls.
Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.
Makes 8 servings.

 
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Cornish Game Hen (Petit Poulet avec Herbs de Provence) a.k.a Míní-Chickéns..

01 Jan

Brought to us by Paul

Mini-chickens (also known as Cornish game hens)
Salt
Herbs de Provence
Olive oil
Chopped garlic
Stuffing (optional)
———
Take yer chicken and rub it inside and out with a mix of salt, garlic and herbs. Refrigerate for eight hours.
If stuffing chickens, do so just before putting in oven. Heat oven to 400, put chickens on baking sheet, put baking sheet in oven.
Cook until mini-chickens are done, which is about 30 minutes un-stuffed or 1 hour stuffed.
Source: Paul’s wonderfully odd mind…

 
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Garlic Rosemary Potatoes

01 Jan

Brought to us by Greg

1 pounds red potatoes, scrubbed clean, halved or quartered depending on size
1 full head of garlic, cloves separated
2-3 tablespoons rosemary, chopped fine
1/4 cup or more olive oil
Salt and pepper to taste
———
Preheat oven to 400 degrees. In a large bowl, toss new potatoes and garlic cloves with rosemary. Toss with olive oil to coat lightly and add salt and pepper to taste.
Lightly oil a baking dish and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender.

 
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Posted in French

 
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