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The Joy of Shortcuts - House Beautiful

 

Litchfield Magazine - Spring 2008

Bean, Tomato And Fresh Rosemary Soup

Ingredients:

  • 1 can of red kidney beans

  • 1 can of white cannellini beans

  • 1 can of peeled plum shaped tomatoes with the juice

  • 2 tablespoons of olive oil

  • 3 shallots, chopped

  • 2 cloves garlic

  • 4 cups water

  • Sea salt

  • Black pepper

  • Fresh rosemary -- 1 pack

    To Prepare the Soup:

    In a large soup pot over medium heat warm the oil. Add the shallots and sauté until brown about 3 or 4 minutes.

    Add the tomatoes diced in cubes, juice and the beans which have been washed and drained. Add water, herbs, salt and pepper. 

    Reduce the heat to low and simmer for an hour. Add water if necessary. It always tastes better if made the day before.

To Serve:

  • Option 1: Serve as is with fresh rosemary spring on top, either in a large soup bowl or in a soup plate. 

  • To make it more sophisticated, present in small bouillon bowl.

  • Option 2: Serve with croutons, grated cheese and pesto.

  • Option 3: Serve with a dollop of sour cream and a miniature tomato.

WFSB - Better Connecticut - Bean, Tomato & Fresh Rosemary Soup

    The Best Chocolate Mousse (Without Cooking)

    Serves 6 to 8

    Ingredients:

  • 200 grams (7 oz) Ghirardelli semi-sweet chocolate

  • 8 eggs, separated

  • 100 grams sugar

    To Prepare the Mousse:

    Place a 1-quart saucepan half filled with water over high heat, bring it to simmer. 

    Make a double boiler ( bain marie) by setting another saucepan over the simmering water. 

    Place the chocolate cut previously in small pieces in the top saucepan and heat until completely melted, stirring occasionally. 

    Make sure no water or steam comes in contact with the chocolate, it could cause the chocolate to harden. 

    As soon as the chocolate is melted remove it from the heat, set aside add the sugar. Mix well. 

    Then add the 8 egg yolks which you have first beaten. Mix thoroughly. Set aside.

    Put the egg whites into a metal mixing bowl and beat with an electric mixer set first on medium 

    then on high until they thickened and become fluffy, usually about 5 to 6 minutes.

    Carefully fold the chocolate into the stiff egg whites, using a spatula or wooden spoon. 

    Mix well. Put mousse into a bowl and refrigerate for a few hours before serving or the night before. Voila.

    To Serve:

    A simple way: In a large glass or crystal bowl

    More sophisticated: In an individual small little pot. 

    In a stem glass or crystal glass with a decoration on the top such as:

  • Fresh mint and a raspberry

  • A strawberry

  • A mint leave and candied roses or violets

  • A chocolate dipped papaya

  • A chocolate dipped ginger

  • A edible flower

  • little bit of whipped cream

    • WFSB - Better Connecticut - Chocolate Mousse

     

     

    © florence de dampierre 2010

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