Home Cookin Chapter: Recipes From Thibeault's Table Chocolate - Pate Du Chocolate With Creme Anglaise ================================================= 4 Ounces semisweet chocolate 1/2 cup butter 5 egg yolks 1/2 cup granulated sugar 2/3 cup unsweetened cocoa powder 1 1/2 cups whipping cream Creme Anglaise (recipe follows) Toasted sliced almonds . Melt chocolate with butter; let cool. In bowl, beat egg yolks with sugar until thick and pale in colour; beat in cocoa. Beat in cooled chocolated mixture Whip cream and fold into chocolate mixture. Turn into 8 X 4 inch loaf pan lined with plastic wrap. Cover and refrigerate for 2 hours. To serve unmould pate and remove plastic wrap. spoon Creme Anglaise onto dessert plates. Top each with 1/2 inch slice of chocolate pate. Sprinkle with toasted almonds. Creme Anglaise 5 egg yolks 1/3 cup granulated sugar 2 cups hot milk 1 tsp vanilla. In bowlw beat egg yolks with sugar until thick and pale in colour; gradually whisk in hot milk. Transfer to very heavy saucepan; cook over medium heat, stirring constantly with wooden spoon, for 5 minutes or until thickened slightly and sauce coats the back of a spoon. Be careful not to boil. Stir in vanilla. Strain through fine sieve into bowl. Let cool; cover and refrigerate until chilled or for up to 1 day. Makes about 2 cups. This one comes from Marilyn it's YUMMY! Golden Lemon Cake Roll CAKE: 3/4 cup all-purpose flour 1/2 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoons salt 9 egg yolks 1/2 cup sugar 1/2 cup water 2 teaspoons fresh grated lemon zest Powdered sugar FILLING: 1/2 cup sugar pinch of salt 3 tablespoons fresh squeezed lemon juice 3 egg yolks 1 teaspoons fresh grated lemon zest 1/2 cup whipping cream Heat oven to 375. Grease bottom only of 15X10-inch jelly-roll pan. Line with parchment paper and grease again. Lightly spoon flour into measuring cup, level off. In medium bowl, combine flour, first 1/2 cup sugar, baking powder and salt. In a large bowl, beat egg yolks at high speed until a light lemon color. Add second 1/2 cup sugar and continue beating until thickened. Add cold water and 2 teaspoons lemon zest, mix well. Gently fold flour mixture into egg mixture, blend well. Spread batter in prepared pan. Bake 15 to 18 minutes until light golden. Remove from oven and immediately turn out of pan onto a towel sprinkled with powdered sugar. Quickly remove paper. Starting at short side, roll up in towel; cool completely. In a small heavy saucepan, combine sugar, salt, lemon juice and egg yolks. Cook over low heat until thickened; stirring constantly. Remove from heat and stir in lemon peel; cool. Whip cream to soft peaks and fold into cooled filling. Unroll cake, spread with filling and roll again without towel. Refrigerate 1 to 2 hours. (Inspired from recipe in "Pillsbury Bake-Off Classics III.) *One lemon yields 1 tablespoon (3 teaspoons) lemon zest and 1/4 cup (4 tablespoons) juice. Marilyn

This thread makes me hungry! I didn't get to make roast, rice and gravy on Thursday (like I said earlier) so I'm making it for tonight. It's in the oven right now, just the way my mom always did it. Dusted with cajun seasoning and flour. Topped with garlic, onions, and bell pepper. It makes it's own thin, cajun style gravy to put over plain white rice. We had this meal practically every Sunday while I was growing up. It was one of the few meals I actually looked forward to, lol. Mom hated to cook. We had a ton of peppers to pick a couple weeks ago. I made vats of green and red salsa, and I refrigerator pickled a condiment of chopped peppers, onions, and garlic. That's the perfect thing for rice and gravy. Can't wait. We'll have left over cauliflouwer (steamed with a little butter) and probably frozen green beans to go along with it.

That looks good! He probably should have given his product packaging. Some commenters had trouble with a very wet mix. I'm guessing those looking for exact recipes are not necessarily intuitive cooks. And lots of steps involved. But the trifecta is a win-win. This fella seems really good at what he does and seems healthy, HERE ,He does all the replacements that is a bit of a yawn for me. But I always learn something and he does use lots of spices instead of the usual salt lick soy sauce soaks in the packaged stuff. We don't have any close friends vegan or vegetarian, just some family members, so I'm not much help. Great vegan restaurants here but I order soup and salads and veggie 2 bite balls to share. Can't commit to a big burger. Most of our larger gatherings with secondary friends, or a friend will bring a guest, I make so many vegan choices in salads I don't play with the meat replacements. So this is an environmental issue and not a 'lets make some vegan kids' ? . The vegan kids at work just out of college are so unhealthy eating the packaged junk not having much cooking experience. Is she set and limited to the one supplier? Maybe a few products grown somewhat locally, PNWest...a good educational lesson?. I buy from Palouse,WA. Garbanzos and red winter wheat once a year. 5 pounds of each. Good slicers, dicer, shredders, juicer, blender? No way can they use mandolines like high end trained restaurant staff. And slow. My cuisinart discontinued back in the 80's has a side shoot. No need to empty the container as it just keeps going into a bowl.

Salmon mousse actually is pretty foolproof if you have a good recipe and a source for good (but not too good to put in a mousse) salmon. It's also not all that good. It was a staple at Jewish brunches as an elevated alternative to the inevitable tuna salad. It's probably old enough to be "retro" now. :) I also associate it with funerals. It's parve so no one has to worry about the time and whether it's meat or milk. It's definitely make ahead compared to soufflé, but the soufflé is a much nicer dish, IMHO. Soufflé tips: Put a quarter teaspoon of the salt in the egg whites as you're whipping them. It helps them structurally and makes it less likely to fall. If you're having difficulties and are under the gun, and don't care about "cheating", add a little baking powder and a little fine flour (some people just throw in a big spoon of Bisquick, but don't do that. You can taste it and it's not nice). If you have good eggs and a stable oven, you don't need the cheats, though putting some of the salt you were going to use anyway in the egg whites really does help. You must cover the salmon mousse to go in the fridge. It will pick up odors and flavors like you wouldn't believe. The salad sounds a bit summery. You could do the same salad by steaming the veg before marinating them. I've made it that way often. It's still a cold salad, but with tooth rather than crunch. I can't figure out how to describe why it seems less cold with the different texture, but it does. Oh! Bonus: It'll be easier for the elders to chew if it's steamed. Both the soufflé and the mousse cry out for bread. If you don't want to do Islay's suggestion of the croissants croque monsieur style, you could still serve croissants. Maybe warm them slightly. Or any kind of crusty bread in thick slices. Maybe fancy crackers, even. Breadsticks are meant to be crunched separately from the meal, and don't go so well. Actually, riffing off IC, another way to go would be to serve croques madame as your main. That's Frenchy, and brunchy, and you actually can make the eggs ahead if you're careful, as well as all the other fixings, assemble just before you expect the company, and pop them in the oven. Just before serving, pop the eggs on top and leave in the oven just long enough to warm them up. No more than half a minute. Or make the eggs the normal way, while the sandwiches are in the oven. I keep thinking you need fresh fruit, but that might not be a big thing there in the Winter. But poached pears or grilled melon maybe? The desserts all sound fine and plentiful. Hm... maybe with that many you're having a bigger party than I imagined. If it's more than about 10 people, do the mousse. Really.