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Becca Boyd shares tips on life and cooking on her blog at homebeccanomics.com

Beccanomics

As a former high school cooking teacher, culinary education’s been a long-standing passion. Cooking with kids (though often exasperating) involves an unparalleled level of excitement. Chocolate mousse is my son’s most frequent request and involves a bit of “science.” Toss that in a hamper witht his chicken, and you’ve got a delicious picnic. bboyd@thewcpress.com Light Lemony Chicken Salad - serves 6 3 large chicken breasts 1 c. finely diced celery 4 c. chicken broth 1/2 red onion, finely diced zest and juice of 1 lemon 2 tbsp. chopped parsley 1/3 c. extra virgin olive oil 2 tbsp. chopped basil 1 tbsp. wine vinegar 1/4 tsp. black pepper 1/4 c. Greek lowfat, plain yogurt 1/2 tsp. salt (and more to taste) 1/4 c. light mayonnaise 1/2 c. slivered, toasted almonds

1. Put chicken in large sauce pan and cover with chicken broth. If chicken is not covered completely by broth, add water until chicken is submerged. When chicken is cool enough to handle, shred with two forks. Add to large bowl. 2. Meanwhile, whisk zest, juice, olive oil and vinegar together until smooth. Add yogurt and mayo and whisk until smooth. Set aside. 3. Add veggies to chicken in bowl. Add dressing on top and mix. 4. Add herbs and salt and pepper. Taste. Add salt as needed. Stir in almonds. 5. Serve on a sandwich or a bed of greens. Dark Chocolate Mousse - serves 8 1 c. whole milk Big pinch salt 4 large egg yolks Whipped Cream 1/2 c. sugar, divided 2 c. bittersweet chocolate chips 1 c. heavy whipping cream 2 tbsp. sugar 2 tsp. vanilla extract 1 tsp. vanilla 8 large egg whites

1. Whisk milk, egg yolks and 1/4 c. sugar (half of the total amount) in a small saucepan until blended. 2. Stir mixture with wooden spoon over low heat until mixture thickens enough to coat a spoon, but do not let the mixture bubble or boil. This should take between 7 and 10 minutes. 3. Turn off heat and add chocolate; whisk until smooth. Whisk in vanilla. 4. Transfer chocolate mixture to a large bowl and let cool to lukewarm, stirring occasionally (about 10 minutes). 5. Beat egg whites and salt with whisk attachment of electric mixer until frothy. 6. Gradually add remaining 1/4 c. sugar to egg whites and beat until stiff peaks form. 7. Fold whites into cooled chocolate mixture in three additions. 8. Pour mousse into serving cups (small mason jars, demitasse cups or custard cups will all work), cover with plastic wrap and refrigerate 6 hours (or up to 1 day ahead). 9. To whip cream for serving, put 1 c. cold heavy cream and 2 tbsp. sugar into a medium bowl and beat with whisk attachment of electric mixer until mixture becomes thick. Add 1 tsp. vanilla and continue until mixture forms soft peaks. – MAY 2019 THEWCPRESS.COM

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Profile for The WC Press

The WC Press Education Issue - May 2019  

Voice of the Borough

The WC Press Education Issue - May 2019  

Voice of the Borough