Friday, June 27, 2014

Goat cheese & sesame asparagus

Asparagus is one of my favorite vegetables and I was lucky enough to get a freshly picked bunch at the farmers market the other day before it was all gone. 

Gorgeous long bright green stalks just picked the day before that I knew would be wonderful paired with the fresh goat cheese that I bought at the first market stall that I visited.


Asparagus - 1 small bunch
Shallots - 2 tablespoons sliced
Goat cheese - 2 to 3 tablespoons crumbled
Toasted sesame seeds - 1 tablespoon
White wine - 2 tablespoons
Grape seed or olive oil - 2 tablespoons


Wash and dry the asparagus and trim off any tough woody bottom stems.  In a non stick skillet heat 2 the grape seed (or olive oil) and add the shallots and asparagus.  Sauté for a couple of minutes until the shallots being to wilt a little.  Add the white wine and cook uncovered for 30 seconds.  Cover the pan and let the asparagus steam in the white wine for a few minutes until they’re crisp tender.  Remove the lid and add the sesame seeds and the goat cheese.  Toss to combine, season with salt and pepper and serve!

Sunday, June 22, 2014

white chocolate strawberry mousse

Several years ago in a restaurant whose name I can’t remember I had a wonderful white chocolate strawberry mousse for dessert.  It was so good that I remember savoring every bite and thinking I’ve got to figure out a way to make this.  I learned how to make an easy eggless chocolate mousse years ago when I was in culinary school and I eventually adapted the recipe to create a version using white chocolate.   I thought the white chocolate version would make a great base for a strawberry version.  This white chocolate strawberry mousse won rave reviews from my husband and was even better than the one that I had in that restaurant so many years ago.  I served it over strawberry shortcake but it’s delicious served on it’s own in a pretty glass garnished with some fresh strawberries.

Use fresh strawberries at the peak of ripeness for best results. 

1 cup fresh ripe strawberries
3 tablespoons sugar
12 oz good quality white chocolate, chopped (or you can use white chocolate chips)
1 1/4 cup of whipping cream


Combine the white chocolate, 2 tbls of the sugar and 1/4 cup of the whipping cream in a saucepan.  Over low heat, cook the mixture (stirring often) until the white chocolate has melted.   White chocolate has a tendency to lump so strain the mixture through a sieve into a mixing bowl and set aside to cool to lukewarm/room temperature stirring occasionally.

Wash and dry the strawberries.  Cut the stems off and put them in a blender with 1 tbls of the sugar to puree them until the mixture is smooth. 

Put the remaining 1 cup of whipping cream in a bowl and whip with a wire whisk attachment until stiff peaks form.  Be careful not to overwhip! 

Fold half the whipped cream into the strawberry/white chocolate mixture until well combined.  Fold the remaining half in, transfer the mixture to a refrigerator safe bowl and chill the mousse until it’s set, about 6 hours or overnight.