While dating Robert, I discovered that he has an appreciation and love for good cooking and good food. This has opened my eyes to the world of Bobby Flay, Mario Batali, Giada; as well as shown me how fun and gratifying it can be to cook and prepare a meal that someone enjoys.
*Sidenote: It’s not always fun. Weird coconut shrimp and misshapen pancakes have caused me to have psychotic episodes. Robert about the pancakes, “They still taste the same, they’re good! I promise!!” Me about the pancakes almost in tears, “But, they’re not pretty!! I bet your mom has never made an ugly pancake!! I hate cooking!” (Robert’s Mom is basically Martha Stewart cooking and decorating wise. Her friends’ literally call her Martha Stewart. So, I have nothing at all to live up to. Ha.)
BUT, for the most part, I’m finding the more I try out this cooking business the more I like it. Having someone to cook with and for really helps out a whole lot. I don’t think it would be as fun if Robert and I didn’t get to share the experience. Cooking in our little kitchen together listening to the Beatles on this weird iPod dock that Sarah and I got free with our old microwave, it’s pretty nice, even when I’m chopping up vegetables. It’s also become an adventure trying to figure out a meal that both of us enjoy. Robert is kind of picky and I’m kind of a vegetarian…so we try to mesh these worlds as best we can in our culinary adventures.
Here’s some pictures of things that we’ve cooked in our first months of marriage. I get so shocked and excited that we’ve actually succeeded in cooking a meal that I usually have to snap a picture with my phone. I can’t tell you why? But, I thought I’d show you all and keep you privy on our Culinary Adventures, good or bad.
*These were all taken via Blackberry, sorry about the dodgy photography. (The term "dodgy" makes me think of Kelsey Harrod. Sigh. I miss her.)
Bob and Al love cheese and wine nights. We actually have a relationship with the wine and cheese guy at Whole Foods now. His name is Spuds and he's awesome. If you don't like wines from South America you will after your done talking to Spuds. Spuds is also so savvy with the cheeses, he will NOT steer you towards a bad cheese. If you're at the Whole Foods in Lakewood, please go by and meet Spuds. Tell him Alexis and Robert sent you. If he forgets, say the tall red head guy and the girl in work clothes from the 90's that are always holding hands. (We are those people, I know. Gross. ha.) Anyway, wine and cheese nights are the best because we get to chat with Spuds, then go home use our Italian cheese knives from Mary, the elegant wine decanter from Katie and the fancy marble cheese board from Robert's Dad's friend David, who I've never met. Thanks, David, we are living it up with the marble cheese board.
- 5 1/4 ounces bittersweet chocolate, coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 1-ounce sugar
- Sweetened whipped cream, for garnish, optional
- Shaved bittersweet chocolate, for garnish, optional
Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.