Tuesday Mousse

It would have been cool to call this post Monday Mousse, but alas, I did not get my act together enough yesterday to blog. C'est normal.  At least it is for me on Mondays.  Maybe Monday mornings are no big deal for some out there, but no matter how much work I do over the weekend, I still feel behind on Monday mornings just as soon as the first bell rings at 8:00 am.  Oh well.
Sunday afternoon, I made la mousse au chocolat.  I found a very simple recipe in Clémentine in the Kitchen by Samuel Chamberlain, a book given to me by a former student's parents (I wrote a recommendation for him for AFS, he was accepted and is now living in France for the year!  Very brave thing to do at the age of 16, n'est-ce pas?)  I love this book.  It is set in Senlis, France, where my dear friend, Mme M, lives.  I have spent a lot of time there and know it well.  It is the story of an American family who moves to France and hires Clémentine as their cook.  She feeds them very well and has notebooks full of handwritten recipes.  Towards the end, she gets married and although the Beck family is very happy for her, they are forlorn at the thought of life (and meals!) without her.  The young son of the family wrote the book and included quite a few of her recipes.  Merci, monsieur!

I wrote the recipe on the white board.  I encourage my students to learn to cook.  And this is a great place to start.  The most famous of French desserts.  I think that the ability to whip up a bowl of chocolate mousse is a necessary skill and one that would, no doubt, get a person a second date.  Wouldn't you agree?  Or charm mom on Mother's Day?  Or win over a brother or sister after losing something that belongs to him or her?  I am sure there are other situations when this would come in handy.

Here is the melted chocolate, mixed with water, with the beaten egg yolks mixed in.

And here it is as I am mixing in the beaten egg whites.
The eaters in my house really liked it.  At least the evidence would support that.  I found empty cups in the sink...

And to gather further evidence to support Clémentine's claim -- "This is the simplest recipe for chocolate mousse you are likely to find and also likely the best," I decided to bring some in for Mr. T, one of the agents de sécurité at school.  He brought me a Wendy's Frosty one day so I decided to return the favor.  (And it always smart to stay on his good side, for protection's sake!)  A little while later I found the clean bowl and spoon in my mailbox.  He sent an email "The chocolate mousse was excellent.  Thank you!  I am ready for my next assignment as food tester."  Quel gentilhomme!  Happy eaters are the best.



La Mousse au Chocolat
Serves 8

(from Clémentine in the Kitchen by Samuel Chamberlain; Modern Library, 2001)

Bittersweet chocolate, eggs, rum or vanilla

In the top of a double boiler over simmering water, melt 1/2 pound of bittersweet chocolate, broken into pieces, with 1/4 cup of water.  Stir until it achieves a beautifully smooth consistency. Remove the top of the double boiler from the heat and stand it in cold water to cool, stirring occasionally.
Beat well the yolks of 5 eggs and add these to the chocolate, together with 1 teaspoon of rum or of vanilla extract.  Transfer the chocolate mixture to a large bowl and carefully but thoroughly fold in 5 stiffly beaten egg whites.  Put this delectable substance into a serving bowl or individual ramekins and chill at least 2 hours before serving.
Note:  This is the simplest recipe for chocolate mousse you are likely to find and also very likely the best.  You must, however, use chocolate of the finest quality.  Also, use very fresh eggs, or the mousse may separate.

Bon appétit to all my eaters!

Cookies

I decided to drive over to Greensboro to have lunch with college-age son this weekend.  It's been over a month since he went back to school for his senior year and it was time for a visit.  I miss him.  The Ex-Ex couldn't go with me because he was suffering from a cold.  A really miserable one.  When the weather is still in the 90's, no one should catch a cold.  Just not fair.  High school-age son had a ticket to the Duke-Alabama football game so he couldn't go either.  (At least Duke scored.  That was all I hoped for.)
So, I got up and made cookies to take to him and his roommates.  Any excuse to drag Mildred the Mixer out of her hiding place and crank her up.  I love making cookies.  I did leave a few for the Ex-Ex and high school-age son.
We went to lunch and I persuaded the young man to try calamari.  I was impressed that he actually tried it and liked it.  It was rolled in bread crumbs, pan-fried and served with warm tomatoes, olives and grated cheese.  Really good.  I didn't have my camera (it was on the counter from taking cookie photos), but there were several of the little critters with the tentacles still attached.  I think those are so cool-- and they taste good, too!  This is photo is from a restaurant in Boone we went to this summer, but same idea--

Peanut Butter and Chocolate Chip Cookies
(makes 4 dozen)

1/2 cup (1 stick) butter, softened
3/4 cup sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 cups chocolate chips (or 1 cup peanut chips and 1 cup chocolate chips); I used mini-chips

Heat oven to 350F.
Beat butter, sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla; beat well.  Stir together flour, soda and salt; add to peanut butter mixture, blending well.  Stir in chips.  Drop by rounded teaspoons onto parchment paper-lined baking sheets.
Bake about 10 minutes for a softer cookie or 12 for a crunchier one.  Cool one minute on baking sheet and then transfer to a cooling rack.

Bon appétit, Cookie Monsters everywhere!

Back in the kitchen at last!

Today I finished my September article for the Durham Herald-Sun.  I wrote about books that I've read about food, cooking and chefs.  I loved this one by Kim Sunée.  The lavender on the cover distracted me as I was writing and I started looking at other photos of lavender, such as this one from a recent Sunday market in Isle sur Sorgue, a lovely Provençal village (and home to my truffle-hunting friend).

And then this one (it is really a painting, but I've decided to make it my fantasy home, with the lavender field in the background)...

Anyway, after writing the article, I set off to Whole Foods to buy the necessary ingredients.  Then I found my way back into the kitchen to practice the recipes I wanted to include.  What bliss.
One recipe, la Mousse au Chocolat, looked like this at one point--

This was after I'd melted the chocolate with some water in a double boiler, let it cool and then added egg yolks.  Right before folding in the egg whites.  The little ramekins are cooling in the frigo (well, two have already been consumed by the eaters!).
Then I heated up the stainless steel pan (I do not know what I would do without this pan) and added olive oil and grape tomatoes--

I let them cook for 10 minutes and then added--

onions, salt, pepper and a pinch of salt and let that cook for about 5 minutes before adding--

anchovies,

black olives,

chopped garlic, and some red pepper flakes.  This simmered away (and made my house smell delicious) while I cooked--

And then voilà- I mixed it all together and grated some Parmigiano-Reggiano on top.

Ms. Sunée calls it Midnight Pasta #3:  Penne with Popped Tomatoes, Anchovies, and Onions.  It is simple to make and so good.  Très provençale, aussi!  Tant mieux.

1-2 Tbsp. extra-virgin olive oil
1 pint cherry or grape tomatoes
Salt and freshly-ground black pepper, to taste
Pinch of sugar (as needed)
1  small onion, thinly sliced
2 garlic cloves, smashed and chopped
Hot red pepper flakes, to taste
4-5 anchovy filets
Handful of black olives or 1 tsp. black olive tapenade
1/2 lb. penne
Garnish:  Parmigiano-Reggiano or Pecorino Romano

Heat olive oil in a large skillet on medium high to high heat.  Add tomatoes and cook, tossing often, about 10 minutes.  Cover and let cook about 3 minutes.  Uncover, season with salt and pepper and a pinch of sugar.  Add onion, toss, and cook for 3-5 minutes.  Add garlic, red pepper flakes, anchovies, and olives.  Lower heat.
Cook penne in salted boiling water just until al dente.  Drain, reserving about 1/4 c. pasta water.  Add pasta to skillet and toss.  Heat about 1 minute, adding some of reserved pasta water if too dry.  Toss to combine.
Divide pasta into 2 warmed bowls.  Serve immediately.  Add another crack of pepper and garnish with cheese, if desired.

Bon appétit, Mme Sunée!  I hope you've found the home and the happiness you were searching for.

One of those days

No, I do not have anyone's permission to use this photo, but somehow I don't think that Charles Schulz would get too mad at me.  If he did, I would follow Charlie Brown's example and start weeping.  It is only Monday evening, but I am already feeling overwhelmed.  Pourquoi?  Why?  Because it is our first full week of classes, I have to be at school two evenings this week, as well as two mornings at 7:30, I have papers to grade, meetings to plan, and I feel a cold coming on.  I sound pretty whiny, n'est-ce pas?  Pretty sad considering how good I actually have it.
Okay, so now for some positives.  I have a job.  And a job that allows me to travel to France once a year.  I am in good health (well, except for the cold).  My boys are doing well in school.  High school-age son's knee seems to be okay (he slipped at Senior Challenge and dislocated his left kneecap-- ouch).  Feeling a bit better... 
I helped Wine Authorities celebrate Birthday #3 with Prosecco and crostini from Toast. 

I ate more than one (what a shock!)...

There was also birthday cheesecake... hmmm  I didn't get any of it, though, come to think of it.

(The new enomatic card features two ladies in pink-- guess who??)
Salamanzer made me laugh in his silly hat--

Last but not least, I made a new dish with zucchini.  Un gratin de courgettes.  And I ate it all myself (not in one sitting, though, I promise).

Mon dieu bon dieu.  I believe that I may have more or less un-grumped myself.  Looking at photos and thinking of all the fun I had last week has that effect.  Now what kind of fun will I find this week?  I am sure I can squeeze some in somewhere in the midst of everything else I have to do...  Anyone have any suggestions?

Gratin de Courgettes- Zucchini Gratin

(serves 2-4, if you share)

1 1/2 lbs. zucchini, washed and sliced in thin rounds
1 garlic clove, minced
2 large eggs
1 c. crème fraîche (I didn't have any so I used 1/2 c. sour cream and 1/2 c. half and half)
1/2 c. parmesan cheese
2 Tbsp. olive oil
Sea salt and  freshly ground pepper to taste

Preheat the oven to 400F.
Heat the oil in a large pan.  Add the zucchini and garlic and cook for about 10 minutes.  Stir often enough to keep the garlic from burning.
In a medium bowl, beat the eggs, add the cream, the parmesan, the salt and pepper.
Place the zucchini in an oven proof baking dish.  Pour the egg mixture over it.
Bake for 20-25 minutes or until golden brown on top.

Bon appétit, les courgettes!  Et bon anniversaire, WA!

Escargots, anyone?

I have a new crew of 6th grade French students.  They are new to my school and new to French.  A fresh crop to brainwash concerning the marvels of France and the French language!  Quelle joie!  Yesterday one of the girls came in with a gift for the class.  A can of snails and 18 beautiful shells that her mom found in a local shop.  The snails had already been cleaned (thank goodness, as I have no earthly idea how to go about this task) and cooked.  I brought in some butter, garlic and shallots.  I went to my back deck to pick some parsley only to discover that the caterpillars had gotten to it first and there wasn't a shred left... well, the stems are still intact, but that's it.  Someone told me that these parsley-loving critters turn into beautiful butterflies, therefore I will not complain too much.  I donned my white Arles apron and led my little darlings into the teachers' lounge where there is a stove.  Since Mrs. T, the secretary, isn't fond of the smells that my cooking produces, she came in and opened up all the windows and shut the door to the hallway.  As if anyone can keep out the smell of garlic and shallots simmering in hot butter...  Nice try, though. 
I showed my future gourmets/gourmands and chefs de cuisine how to smash the garlic clove with the knife and then mince it.  I also finely chopped the shallots.  (I am proud to report that I did not cut myself in front of them.  I waited until after class, as I was washing up, to ever so slightly nick myself with my new, very sharp knife.  Never fails.)  While I was chopping, a thorough discussion of how to prevent crying while chopping onions ensued.   As did speculations on how the snails would actually taste.  Some of the parents had told them they would taste like mushrooms or calamari.  After the garlic and shallots had sautéed a bit, we added the snails, just to warm them up.

They really do look like mushrooms.  Some of the kids wanted to stuff them back into the shells for the real feeling of being in a restaurant.  Some didn't want to get their shells messed up.  The shells were their souvenirs.  Only one boy didn't want to try an escargot.  The others loved them!  I was so impressed.  They even used their bread to clean all the remaining butter, garlic and shallots from the pan.  I am so proud...  Many thanks to the maman who provided our treat!

Bon appétit, les escargots et mes jeunes gourmands!

Labor Day Dinner

I was in the mood for risotto tonight.  The BFF went to dinner at Pop's this weekend and told me all about the risotto she ate there (along with the heirloom tomato and okra plate) while we were out for our walk this morning.  (These two photos were taken during our September 2008 trip to Cinque Terre, Italy.  The BFF ordered risotto for dinner one night.  It's been almost 2 years...)

But no risotto tonight at chez moi.  High school-age son was in the mood for pizza.  But not just any delivery pizza, thank goodness.  He asked for Pulcinella's take-out.  I didn't argue and neither did the Ex-Ex.  I have the restaurant on speed dial so I did the honors.

I am very fond of their mushroom and sausage pizza.   It was délicieuse, merci.
I decided, all on my own I might add, to have a glass of Pinot Noir with my pizza.

A lovely choice from Wine Authorities.  Tamar Ridge, Devil's Corner.  A beautiful cherry red color, smooth, 100% Pinot Noir grapes, very lightly oaked.
The risotto can wait a couple more days, I guess!

Bon appétit, Pulcinella's and Pinot Noir!

Downtown Durham and Bull McCabe's

The Ex-Ex and I went roaming around downtown Durham again a couple of Saturday nights ago.  (I think this is becoming habit-forming...)  We started off by looking for E. Parrish Street and the future site of Bull City Burger and Brewery.  We found it!

I love this shade of green and the lamp post in front is a great touch.  I would love to live in one of the apartments upstairs... the smell of freshly baked bread and grilling burgers wafting up (I spent a week in Sète, in the south of France, in a hotel above a bakery back in 1978- un vrai paradis).  Oh là là or Oh my goodness gracious, as we say here in the south of the US.
We left the car parked in front and made our way to the CCB/Suntrust Plaza where the food truck round-up was going on.  OnlyBurger was there, of course.  Brian is the organizer of these truck events.  (Have you voted today??  If not, or if you have no idea what I'm talking about, click on OnlyBurger's link and find out)
Then we decided to stroll over to Revolution for a glass of wine (a really nice 2007 Mencia) at the very elegant bar.  It was just fine that we were dressed in shorts and polos.  It may be elegant, but it is also casual.  One of these days we are going to dine there, too. 
We left there after an hour or so and decided to make our way to Bull McCabe's Irish Pub.  What a great watering hole!  We've been there three or four times in the past couple of months.  Tables outside, a bar and tables inside, interesting church decor (haven't figured this out yet- more research must be done), televisions to watch whatever games are on, a DJ sometimes, cool bartenders (one a former patron, now an employee).  We had never eaten there, though.  Since we were quite hungry, we decided to take a look at the menu.  The Ex-Ex loves burgers, so he ordered a chili cheeseburger.  The first thing I saw was a BLT with avocado and I needed to look no further.  I am crazy for those.  I had this sandwich for the first time about six years ago when I was out in California for a computer course and I have fond memories of that.  Of course, sitting outside in the May California sun with Mr. Reg, one of my favorite colleagues and human beings, helped.  Oh yeah, and a lovely icy drink to wash it down...Yum yum, miam miam. 
Anyway, we ordered our sandwiches and a couple of Coronas.  In a little bit, out of the kitchen comes our food, carried to to us by none other than John Spicer, the chef at Bull McCabe's.  The reason we got such personal service?

He loved the way the cheese had melted down the side of the burger!  No kidding.  This picture is not my best...  it just doesn't do the burger and cheese justice, but it is the best I could do evidently.  (Let's be honest, photography wasn't really on my mind once the food arrived.)  John had no idea that I was about to photograph and write about his food.  The avocado BLT was amazing, too.  Great bread.  Thick cut crunchy bacon.  Fresh juicy tomato.  Shredded lettuce.  Just the right amount of mayonnaise.  Perfectly ripe avocado.

I know, I know.  Lousy photo.  I really must figure out more about my camera.  Very low lights in Bull's, too.
I learned that John makes his own sausage, gets his bread from Guglhupf's and Rue Cler, buys local as much as possible, makes about 90% of his menu items from scratch, and he has been at Bull McCabe's for 3 years but has also worked in other local restaurants.  It was such a pleasure to meet him and eat his sandwich!  And yes, John, we ate those pickles.  I promise.
To cap off the night, we stopped in at Whiskey where we ran into OnlyBurger's Brian Bottger, taking an evening off from cruising town in the truck.  He is busy with getting the new restaurant ready to open at Shannon Plaza (just around the corner from chez moi!) and trying to garner votes for The Great Food Truck Race this fall.
I love Durham.  I really do.  And I just learned from Bull City Rising, the website for good downtown gossip, that there will be a wedding ceremony for those of us who wish to marry Durham because we love it so much.  I am not kidding.  How could I ever make up something like that?  Check out Marry Durham for details on the ceremony planned for March 19, 2011.  I will be roaming through Durham thrift shops looking for the appropriate attire.  I do love to dress up for such occasions! 
I have added it to my social calender, mes amis.  One really should have at least one such occasion every month.  Just last week I added September's--  the second annual Wine Authorities Grape Stomping at Grove Winery will take place on September 26.  Ah oui, the Lucys and I have a seat on the already sold-out bus.  Stay tuned!

Bon appétit, Durham!  Je t'aime!