Thursday, January 14, 2010

The color blue

The next project I want to start is decorating Marston's room. This is my vision so far; 4 feet high b-board in white then a dark blue wall and finished with a white crown molding. The trick is to find the right color of blue. I have narrowed it down to 3 shades of blue. When I put them all on the wall, the color dusk (the far left color) looks really gray but alone it has more of a dark blue feeling. Perhaps it is too mature for a child's room. Still undecided and would love any input. What do you think?

Thursday, January 7, 2010

French Chocolate Mousse

It's been a while since I've posted a recipe. I have been wanting to try my hand at mousse making for a long time now. I looked at several different mousse recipes and decided to try one from Tyler Florence. First of all, I love Tyler Florence. I have tried many of his recipes and all of them have been absolutely delicious. This one was surprisingly easy to prepare and a perfect ending to any meal. It has the sophistication of a fancy restaurant dessert but easy enough for any common cook to make. I do have one question that I have not yet come to a conclusion; what makes this mousse French?

French Chocolate Mousse
Food Network-Tyler Florence

6 ounces semisweet baking chocolate
3 TBSP butter
3 eggs, separated
1/2 tsp cream of tartar
1/4 cup plus 2 TBSP sugar
1/2 heavy whipping cream, cold
1/2 tsp vanilla

Place chopped chocolate and butter in a heatproof bowl over a saucepan over simmering water (double boiler). Melt chocolate and butter stirring with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks 1 by 1, beating with a whisk. Set aside.

In another bowl, beat the egg whites until foamy. Add cream of tartar and continue to beat. Gradually add 1/4 cup sugar and beat until stiff peaks form.

In another chilled bowl, beat heavy cream until it thickens. Add 2 TBSP sugar and vanilla. Continue to beat until it holds soft peaks.

Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then carefully and very gently fold in cream. Be careful not to over work the mousse. Divide mousse into small glasses. Cover and chill for several hours.