Mousse au Chocolate (Chocolate Mousse)

Serves 8

Ingredients:

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

Preparation:

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)

Ingredients:

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)

Preparation:

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)

oil

salt and fresh ground black pepper

Sauce:

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

Preparation:

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

Ingredients:
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

Finition:
Double cream, according to consistency
Milk, according to consistency

Preparation:

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)

Pineapple Enchiladas

If you like pineapple on pizza, you might like this! I know these sound a little weird, but I seriously love them. I saw them on a menu at a Mexican restaurant once, and had to order them out of curiosity. They were delicious, and I was determined to learn how to make them. I asked around, but everyone thought I was crazy when I said pineapple enchiladas. So I experimented a little and came up with a pretty close match. When I finally found the recipe online, I discovered that I had guessed all the ingredients correctly!

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1 (15 oz.) can crushed pineapple, drained

1/4 c. sour cream

2 c. shredded cheddar cheese, divided

1 (10 oz.) can enchilada sauce, divided

6 flour tortillas

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Preheat oven to 375. In a bowl combine pineapple, sour cream, and 1 c. cheese. Pour 1/4 c. enchilada sauce in the bottom of a 9 x 12 inch baking dish. Fill tortillas with pineapple mixture, roll and place in dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes.

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Has anyone out there had pineapple enchiladas before? If so, tell me what you think.

Scotcheroos

1 c. sugar

1 c. light corn syrup

Mix and cook until it bubbles. Then add:

1 c. peanut butter

6 c. Rice Krispies

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Mix well. Press into 9 x 13 pan. Melt 6 oz. chocolate chips and 6 oz. butterscotch morsels and spread on top.

Almond Punch

I made this yesterday for our Easter lunch, and it was so easy and delicious.

Almond punch:

1 can orange juice concentrate

1 can pineapple juice

2 liter sprite

2 T. almond extract

lots of ice

Here's Ann's version:

1 (6 0z.) frozen lemonade concentrate

1 1/2 c. sugar

10 c. water

1 (6 oz.) frozen orange juice

1 tsp. vanilla

1 tsp. almond extract

1 qt. Sprite

Mix all together. Makes 1 gallon.