50th, Ramsay, Dr. O’Neil, Nuclear Power, Derby, Perigee. French President.

We had a delightful time at our friends 50th anniversary on Saturday, they were both dressed up to the nines and looked wonderful, and it seemed like every one in the area came to visit them. Sadly, because of Matt’s back, we couldn’t stay for the full event. I was so pleased to see how many people came to wish them well. We missed the cutting of the cake and nobody saved us any!!! We came home and later when we had supper I tried out a new marinade for fillet steaks which was from Gordon f***ing  Ramsay. However much he swears, he does know his culinary job. Not bad for an ex soccer player. I will post the recipe tomorrow.

Talking of ex sportsmen did you see the report about Shaq O’Neil who now has a doctorate in education and insists that in future people call him Dr. O’Neil. They showed some of the graduation ceremony on TV and of course he towered over all the other graduates. He even picked up the woman who was presenting the certificates. I think its great that he is doing this rather than resting on his laurels now he has retired from basketball.

Over the weekend Japan closed down its last nuclear power station for mandatory maintenance and repairs. This means that Japan will now be very short of power.  Apparently after the quake and tsunami last year, the Japanese are very anti nuclear power and are trying to get the stations shut down permanently. Not really sure what I think about that. Although it is a fact that Japan gets a lot of quakes which does put the stations at tremendous risk.  What do you think?

A Canadian owned horse, I’ll Have Another, won the Kentucky Derby on Saturday, I bet they are thrilled about that. I hadn’t even registered that it was being run. At one time I followed English horse racing very closely, going to the Derby a couple of times and to other race courses, but have kind of lost interest over the years and never really got into North American racing. I also forgot about the Perigee moon Saturday night too. I’m not sure whether we could have seen it here anyway, well that’s my story…

So the French now have a socialist President. I wonder what that will mean to relations with America?

I was talking about asparagus with a chocolate sauce the other day, here is a dessert made with a chili chocolate. I haven’t tried this yet, but I think I am definitely going to do so. I have never seen dried egg whites, not sure I would bother, I have used egg whites raw many times, although that doesn’t mean I won’t get sick one day I know.

Red Chili Spiked Mousse

Eating Well

Ingredients

• 1 teaspoon unflavored gelatin
• 4 tablespoons water, divided
• 2/3 cup unsweetened cocoa powder, preferably Dutch-process
• 1/4 cup granulated sugar
• 2 teaspoons mild-to-medium New Mexican red chili powder, plus more for garnish
• 1 teaspoon instant espresso powder
• 1/8 teaspoon salt
• 1 large egg
• 3/4 cup low-fat milk
• 2 ounces bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• 8 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 4 egg whites)
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cream of tartar

Preparation

1. Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.
2. Combine cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate and vanilla. Stir until the chocolate is melted and fully incorporated.
3. Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.
4. Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.
5. Chill the mousse until set, at least 2 hours. Sprinkle with chili powder, if desired.

Tips & Notes

• Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.

Have a great day