timpano

chocolate mousse

6 oz dark chocolate
2.25 oz butter
3 oz sugar
3 eggs (separated)
2.5 oz cream (whipped)
.5 tsp vanilla extract


Start by cutting the butter into small cubes and putting it in a double boiler with the chocolate. While that is melting whip the egg whites, with 1/3 of the sugar, until they are stiff. Now whip the cream, with another 1/3 of the sugar and the vanilla, until it's stiff. You will use these in a minute.
Whip the egg yolks and the rest of the sugar until it's light yellow or lemon in color. Slowly whisk the chocolate and butter mixture into the yolks. Don't do this to fast or you will cook the eggs and the mousse will be ruined.

Once you have finished the last step fold in 1/3 of the whipped egg whites, then 1/3 of the whipped cream. Repeat that until all has been incorporated. Place the mousse in the container you plan to serve it from such as a glass or tart shell and let it chill for a least 4 hours. That's it.... eat up!

fried onion

These are a great garnish for a steak, good on a sandwich, atop a salad or by themselves with some sauce for dipping them in. The recipe is very simple, only 4 ingredients, and fairly quick. The only hassle is the oil but you can use it several times before disposing of it. the recipe follows;

(first mix these together and place in the fridge)
1 yellow onion (julienned)
a few pinches of salt

(you'll use these next)
.5 cup self rising flour
fry-daddy or pot with 2 inches of vegetable oil (heated to 350°)
salt and pepper

You want to salt the onions at least 4 hours in advance, preferable a whole day. When you are ready to start preheat the oil to 350° and toss the onion in the flour. Place the onion in the oil, making sure not to crowd the pan, and fry until golden brown and crispy.