Monday, November 18, 2013

Chocolate Mousse

My friend Cherry tried a chocolate mousse recipe that called for special European chocolate that has to be imported from France.  Her mousse was very good, but having to import chocolate is too complicated for me.  I used Ghirardelli semi-sweet chocolate chips in this recipe from Cooks Illustrated with excellent results.  The advantage of easily-sourced chocolate is that you can make chocolate mousse any time you want.  The disadvantage of easily-sourced chocolate is exactly the same.  C'est la vie!

Saturday, November 9, 2013

Indian Rice Pudding

I have tried to make rice pudding over the years, but none of the recipes I tried was that impressive.  When my son found Alton Brown's recipe online and made it for us, I know this one was a keeper.  I love the cardamom and the coconut milk.  I'd say the rest of my family likes it just as well, because it never lasts long.  (I've taken to doubling the recipe.)  Although use of pistachios is probably more authentic, I don't use them and it tastes just fine.

Friday, November 1, 2013

Moroccan Lamb and Fruit Stew

This delicious stew is really a tagine made in a slow cooker.  You can use lamb or beef and in the version pictured above I substituted prunes for the dates.  Like most stews, you can make it ahead and keep it in the fridge for a few days before serving.  Reheat in a 350 degree oven for 30 minutes.