Sunday, January 30, 2011
Friday, January 28, 2011
Thursday, January 27, 2011
I hope your birthday was very special, because you're a pretty special guy.
Image via Paperless Post
Tuesday, January 25, 2011
Friday, January 21, 2011
Now I must divulge seven things about myself:
image via sacramento street
2. I love this little nugget because she makes me smile and loves me no matter how crazy I'm acting on any particular day
3. I love to cook, hate using recipes
4. My boyfriend calls me "bossy and controlling" in the kitchen
5. I try really hard to like skiing, but I enjoy the warm beverages and snuggling by the fire more
7. I fall asleep on car rides - never fails
Thursday, January 20, 2011
Tuesday, January 18, 2011
Monday, January 17, 2011
Butternut Squash and Apple Soup
Gruyere, Parmesan and Rosemary Bread Sticks
Spring Green with Roasted Beets and a Balsamic Lemon Dressing
Ina's Shrimp Scampi
Simple white tablecloth
Gray Linen Napkins (West Elm)
White Square Dishes (Crate and Barrel)
White and Hydrangeas
Silver Mercury Votives
The Mousse was AH-MAZING. Courtesy of the Barefoot Contessa herself. It was definitely a labor of love, but SO worth it.
What you'll need...
- 6 ounces good semisweet chocolate, chopped
- 2 ounces good bittersweet chocolate, chopped
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 8 extra-large eggs at room temperature, separated
- 1/2 cup plus 2 tablespoons sugar
- Pinch salt
- 1/2 cup cold heavy cream
- Whipped Cream, recipe follows, for decoration
- Mandarin oranges, drained, for decoration
Combine the 2 chocolates, 1/4 cup water, and the vanilla in a glass bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
Whipped Cream: 2 cups cold heavy cream, 2 tablespoons sugar, dash pure vanilla. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!