SF Chefs 2010

Thanks to Foodbuzz for letting me into SF Chefs 2010 and setting up an interview with Chef Kory Stewart of Americano restaurant.
I was able to walk around the SF Chefs tent before going to the demo and the interview and it was really awesome to see and taste the food and wine offered in the bay area.

The cooking demo with Chef Kory was great-it was about mozzarella and ricotta cheese. We tried the fresh mozzarella, served with bread and tomato; it was delicious. He also made fried squash blossoms that were stuffed with the ricotta and some Parmesan cheese. I had not tried squash blossom before (though I’ve seen them at the farmer’s market) and they were good, too.

It was my first interview that I had with a chef (in which I was the interviewer and not the interviewee) I wasn’t sure what to ask, but I think I did alright (I got some inspiration from Bon Appetit magazine)… Continue reading

Chocolate Mousse

I’ve been working on trying the recipes that I now have saved together in a binder from Gourmet and Bon Appetit magazines. So, last night we made “Inside-out Eggplant Parmesan.” It was really easy, just a lot of steps involved. You could use jarred sauce, and take away the arugula, but where’s the fun in that? I know I am trying to stay on track and write a dessert only blog, but this was too good not to share.
So here it is:

You probably are more interested in the chocolate mousse we made, since this is a dessert blog after all. Also, that is what the title of the post promised you’d be reading about, so here goes:
I made some chocolate mousse from the recipe binder, too.

Chocolate Mousse
 3 eggs, seperated
3/4 of a stick butter
8 ounces bittersweet chocolate (no more than 60%)
cream, whipped

Melt chocolate and butter together.
Whisk egg yolks until thick and pale in color.
Whisk whites until soft peak.
Whisk cream.
Fold in the yolks to the chocolate mixture.
Fold in the whites.
Fold in the whipped cream.

The amount of cream used depends on how chocolaty you want your mousse. (also makes it lighter in texture, but of course the more you add, the more calories you are adding, too.)

By the way, do not be intimidated by the fact that these recipes come from magazines. Remember, that just means they might have some fancy ingredients in them, but mostly, they are made for the home chef.

A note on Gourmet magazine: this month’s issue (Nov. 2009) was the last issue of Gourmet. (sad news, I know.) Good thing I saved over 100 recipes!

my Eggplant Parmesan-a little messy, but so tasty!

my chocolate mousse-rich, but so good!