Mousse au Citron (Lemon Mousse)
INGREDIENTS
8 eggs
1¼ cups sugar
½ tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract
1¼ cups sugar
½ tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract
INSTRUCTIONS
1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.
2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.
2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.
Chicken and Tomatoes
Ingredients:
- 4 chicken thighs (about 1 1/2 pounds)
- salt and ground black pepper to taste
- 1/4 cup all-purpose flour (I used cornstarch for a gluten-free option)
- 3 tablespoons olive oil
Directions:
- Coat the chicken on both sides with the flour (or cornstarch), pressing into the thighs. Gently shake off the excess flour
- Heat olive oil in a heavy 10-12 inch skillet over medium heat. Arrange the chicken skin side down in the skillet and saute for about 4 minutes.
- Using tongs, turn the chicken and cook until the flesh feels firm to the touch 3-5 minutes more.
Sauce
· //1/2 cup minced onion
· 1/4 cup chicken broth
· 16 oz chopped tomatoes (about 2 cups) (I used canned whole tomatoes for the dinner, but fresh would be better)
· 1 cup sliced mushrooms
· 2 tablespoons nonpareil capers, drained
· 1 tablespoon minced garlic
· 2 tablespoons finely shredded fresh basil
· salt and ground black pepper to taste
1. Remove all but about 2 tablespoons of oil in the skillet, heat over medium heat, and add onions Cook, stirring, until onions are softened, about 1 minute.
2. Increase heat to high and add broth. Boil, scraping the bottom of the skillet with a wooden spoon, until the broth is almost evaporated.
3. Stir in tomatoes, mushrooms, capers and garlic. Cook, stirring constantly the tomatoes, creating a thick chunky puree, about 2 minutes.
4. Add any accumulated chicken juices and boil the sauce until thick.
5. Remove from the heat, and stir in basil. Season to taste with salt and pepper.
6. Add chicken to sauce cook about 30 minutes.
Optional: Add bell peppers with the tomatoes & mushrooms, etc. Red/orange/yellow peppers are my favorite. Green peppers have more acid & can cause heartburn in some people.
