Sunday, April 6, 2008

Mousse au Chocolate (Chocolate Mousse)

Serves 8
1 c. granulated sugar
4 egg whites
pinch of salt
250 g. dark chocolate (1 large Lindt bar, 70 % cocoa)
300 ml heavy whipping cream


  1. Melt the chocolate over hot water and let it cool down (double boiler).
  2. Melt the sugar with a little bit of water until soft ball (about 1/4 c.)
  3. Beat the egg whites until they form soft peaks and then add the syrup whilte mixing. Mix until the bowl gets cold.
  4. Add the melted chocolate while still mixing.
  5. Whip the whipping cream until you form a canal. (Use a whisk so you don't overwork it.)
  6. Fold the whipping cream into the chocolate (cross and fold); mix it in in thirds.
  7. Spoon the mousse into serving dishes.
  8. Chill well before serving. Garnish with cherry and or mint.

Pommes Dauphinois (Potato gratin with garlic and cheese)

150 ml milk
100 ml heavy whipping cream
Some butter (about 2 T.)
2 garlic cloves, crushed (mix with salt to make a paste)
salt, ground white pepper and nutmeg to taste (couple of dashes)
1 lb. potatoes (2-3 sliced thinly for an 8 x 8 pan)
1.5 oz. gruyere cheese (or shredded mozzarella with parmesan)
  1. Melt the butter in a hot pan and add the garlic. Pour the milk and the heavy cream. Season them with salt and nutmeg. Cook it gently.
  2. Peel the potatoes and cut into thin slices.
  3. Place some of the potatoes in a layer in a buttered baking pan. Season with salt and ground with pepper. Sprinkle with a little of the cheese. Repeat until all the potatoes and about 3/4 of the cheese are used up.
  4. Pour the milk mixture over the potatoes until it nearly reaches the top (you don't use it all). Top with remaining cheese.
  5. Bake uncovered at 350 until done, about 35-45 minutes. Check at 30 minutes, and see if knife slides through cleanly.
  6. To plate, use a round cookie cutter and serve it with steak.

Steak au Poivre (Peppered Steak)

4 6-7 oz. steaks (filet mignon, tenderloin)
salt and fresh ground black pepper

1/2 c. chopped shallots
3 tsp. fresh crushed black peppercorns
30 ml Cognac
400-500 ml beef broth
150 ml heavy whipping cream
2 tsp green peppercorns
  1. Season and saute the steaks in the oil. Remove them from the pan and put them into the oven, 350 degrees.
  2. Drain off the excess fat from the pan (dab with paper towel) and add the shallots. Saute the shallots with the black peppercorns, then deglaze the pan with the cognac.
  3. Stir in the veal stock and bring to a boil. Cook until the liquid is reduced by half. Add the cream, then season with salt.
  4. Let the cream boil until you see big bubbles and strain it (to remove peppercorns and shallots).
  5. Add the green peppercorns into the sauce (do not add the brine/liquid).
  6. Place the steaks on hot plates, spoon the sauce around, and garnish with watercress.

Serve with potatoes au gratin.

Creme a la du Barry (Cream of Cauliflower soup)

Serves 4

11 oz. cauliflower (small florets)
5 oz. diced onion and leeks (about 1/2 c. of each to serve four or 1 c. to serve more)
50 g. butter
3 oz. flour
600 ml. milk
600 ml. water

Double cream, according to consistency
Milk, according to consistency

  1. Cut the onion and leek into small dices (rinse after you chop).
  2. Sweat the onion and leek in the butter in a heavy sauce pot until they are almost tender. Do not let them brown.
  3. Add the cauliflower in small florets and sweat it for a few minutes.
  4. Add the flour and stir and stir.
  5. Pour the milk, a pinch of salt and pepper.
  6. Add the wather and let it cook until the vegetables are very tender.
  7. When the soup is ready, blend it and pass the puree soup through a colander.
  8. Taste it and check the consistency and seasoning. (To thicken-combine same amount of flour with butter, add more milk and creme to thin.
  9. Serve with crustini toasted with oil, parmesan, herbs, and drops of chili oil to add color.
(from Lya Luna's class at Thanksgiving Point)