Monday, July 6, 2015

Chocolate Kahlua Mousse

Last week I’d been craving for chocolate for days.  I was thinking about baking a chocolate cake or some brownies to satisfy my craving, but the hot temperature in LA was keeping me away from turning on the oven.  So I decided to make a super easy chocolate mousse in the blender!   And I realized that as many times as I have made this blended chocolate mousse before, I’ve never posted.  This time around I am not going to miss it again because it’s too easy and too good not to share.  This chocolate mousse is made for adults only because I’ve added some Kahlua liquor just to give it a little more of the boozy chocolaty taste.  But don’t worry if you prefer non-alcohol version, the Kahlua is just optional.

So, if you have to make an easy classy dessert for guests that will take less time to whip up and gives you more times to socialize with friends, this one is definitely the one to go to as long as you have a blender. 

What you need for 4 servings
1 cup dark bittersweet chocolate chip (I used 60% Ghirardelli)
1/4 cup milk
1/4 cup heavy cream
2 tbsp. sugar
1/2 tbsp. Kahlua liquor
1 egg
*Berries for garnish if preferred and whip cream is optional
1. In a small pan, heat up mill and heave cream over low heat just to heat through
2. Add all the ingredients in the blender and blend for a couple minutes until completely smooth
3. Divide the mousse evenly among serving cups or glasses and chill for at least 4-6 hours for the mousse to be completely set before serving

Thursday, July 2, 2015

Cantaloupe Tabbouleh Salad

The weather in Los Angeles is steaming up day after day.   As a result, I cook less even though I have a burner for cooking outdoor.   I found myself eating more and different kinds of salad almost every day.  And today is no exception.   I love tabbouleh, the Middle Eastern salad that full of fresh flavor of parsley and mint leaves.  I also love the easy dressing with a hint of cumin that has blown my mind.   I literally can’t stop after I started eating it.  But guess what this salad has no harm to my body and I can eat as much as I want.   I made and posted quinoa tabbouleh before and have been making it with different combinations many times over the years.  And this time I added some fresh cut cantaloupe in my tabbouleh to give it even more refreshing than it already is.    

This revitalizing cantaloupe tabbouleh salad should definitely be in your consideration for the coming up celebration July 4th.   I am sure it will be a perfect salad for the summer with your favorite BBQ.  

What you need:   2-4 servings

2 cup cantaloupe, cubed
1 bunch parsley, finely chopped
1 cup mint leaves, finely chopped
2 medium Roma tomatoes, cubed
1/2 red onion, finely chopped
1 Lemon juice and zest or 3 tbsp. lemon juice
3 tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cumin

1. In a large mixing bowl, combine parsley, mint, onion, tomato, and cantaloupe
2. Whisk lemon juice and zest, olive oil, salt, pepper, cumin and sugar to blend well, pour over the salad and toss to mix well.

3. Leave the salad in the refrigerator for at least 30 minutes to set and enhance the flavor before serving  

Wednesday, July 1, 2015

Potato, Cucumber, and Heirloom Tomato Salad

Are you ready for the cookout to celebrate July 4th this weekend with friends and family?    If you are a host, what are you grilling?  If you are a guest, what are you bringing?   Either you are a host or guest, I hope you have a wonderful time.   Today I have a new version of a potato salad with no mayo added but the kick of some spicy with Asian twist for you to try.  The salad has a few ingredients with heirloom tomato I got from Trader Joe’s another day plus cucumber which are perfect for summer grilling.  And the dressing is the combination of fish sauce, rice vinegar, garlic, lime juice, and Chinese chili sauce.  This simple and easy with a little heat version of potato salad works well with just about anything that comes off the grill.   I used mini golden potato because I thought they were so cute.  But you can use your favorite kind of potato that you like to eat.  I cooked my potato first and peeled them later which I found it easier to do that. But to peel or not to peel the potato, you decide.  This salad can be made hours ahead of time as it will get better if you let it socializes with the dressing.

So, if you are tired of the creamy version of potato salad, I hope you try this one for the sake of summer grilling. 

What you need: Can be served 4
1 1/2 lbs. mini golden potato, well scrubbed (peeled or not up to you. I did)
1 large cucumber, peeled, seeded, quartered, and cut into bite size
1/2 cup heirloom cherry tomato, halved
1/2 cup sweet red onion, thinly sliced
1/2 cup parsley, chopped
1 tbsp. Chinese hot sauce
1/3 cup rice vinegar
2 tbsp. fresh lime juice
1 tbsp. fish sauce
1 tbsp. sugar
1 tbsp. garlic, finely minced
: whisk all the ingredients until the sugar is dissolved and set it aside.

1. Cook the mini potato in full boiling water for 8-10 minutes, rinse, and let cool.
2. In a large bowl, combine potato, cucumber, tomato, red onion, and parsley.
3. Pour over with the dressing and toss well
4. Let the salad mingle  for at least 30 minutes before serving

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