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Chris Kimball, Host Of Popular TV Show, Shares Recipes From Latest Cookbook

(CBS)  HOT AND SOUR SOUP

INGREDIENTS:
7 ounces extra-firm tofu, drained
4 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons plus 1 1/2 teaspoons cornstarch
1 boneless center-cut pork chop (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1-inch by 1/8-inch matchsticks
3 tablespoons plus 1 teaspoon cool water
1 large egg
6 cups low-sodium chicken broth
1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips
4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup)
5 tablespoons Chinese black vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vingar
2 teaspoons chili oil
1 teaspoon ground white pepper
3 medium scallions, sliced thin

METHOD:
Place the tofu in a pie plate and set a heavy plate on top. Weight with 2 heavy cans and let stand at least 15 minutes (the tofu should release about 1/2 cup liquid). Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl; toss the pork with the marinade and set aside for at least 10 minutes (but no more than 30 minutes).

Combine 3 tablespoons of the cornstarch with 3 tablespoons of the water in a small bowl and mix thoroughly; set aside, leaving the spoons in the bowl. Mix the remaining 1/2 teaspoon cornstarch with the remaining 1 teaspoon water in a small bowl; add the egg and beat with a fork until combined. Set aside.

Bring the broth to a boil in a large saucepan over medium-high heat. Reduce the heat to a medium-low and add the bamboo shoots and mushrooms and simmer until the mushrooms are just tender, about 5 minutes. While the broth simmers, dice the tofu into 1/2-inch cubes. Add the tofu and pork, including the marinade, to the soup, stirring to separate any pieces of pork that stick together. Continue to simmer until the pork is no longer pink, about 2 minutes.

Stir the cornstarch mixture to recombine. Add it to the soup, increase the heat to medium-high, and cook, stirring occasionally, until the soup thickens and turns translucent, about 1 minute. Stir in the vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce and turn off the heat.

Without stirring the soup, use a soupspoon to slowly drizzle very thin streams of the egg mixture into the pt in a circular motion. Let the soup sit 1 minute, then return the saucepan to medium-high heat. Bring the soup to a gentle boil, then immediately remove from the heat. Gently stir the soup once to evenly distribute the egg; ladle into bowls and top with the scallions.

DARK CHOCOLATE MOUSSE

INGREDIENTS:
8 ounces bittersweet chocolate, chopped fine
2 tablespoons cocoa powder, preferably Dutch-processed
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar
1/8 teaspoon salt
1 cup plus 2 tablespoons chilled heavy cream

METHOD:
Melt the chocolate, cocoa powder, espresso powder, water, and brandy in a medium heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from the heat.

Whisk the egg yolks, 1 1/2 teaspoon of the sugar, and salt in a medium bowl until the mixture lightens in color and thickens slightly, about 30 seconds. Pour the melted chocolate into the egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.

In the clean bowl of a standing mixer fitted with a whisk attachment, beat the egg whites at medium-low speed until frothy, 1 to 2 minutes. Add the remaining 1 1/2 teaspoons sugar, increase the mixer speed to medium-high, and beat until soft peaks form when the whisk is lifted, about 1 minute. Detach the whisk and bowl from the mixer and whisk the last few strokes by hand, making sure to scrape any unbeaten whites from the bottom of the bowl. Using the whisk, stir about one-quarter of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining egg whites with a rubber spatula until a few white streaks remain.

In the now-empty bowl, whip the heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, about 15 seconds more. Using a rubber spatula, fold the whipped cream into the mousse until no white streaks remain. Spoon the mousse into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)

SKILLET APPLE BROWN BETTY
INGREDIENTS:
Bread Crumbs:
4 ounces slices white sandwich bread (3 to 4 slices), torn into 1-inch pieces
2 tablespoons packed light brown sugar
3 tablespoons unsalted butter, cut into 4 pieces

Apples:
1/4 cup packed (1 3/4 ounces) light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch salt
3 tablespoons unsalted butter
1 1/2 pounds Granny Smith apples (about 3 medium), peeled, cored, and cut into 1/2-inch cubes (about 4 cups)
1 1/2 pounds Golden Delicious apples (about 3 medium), peeled, cored, and cut into 1/2-inch cubes (about 4 cups)
1 1/4 cups apple cider
1-3 teaspoons juice from 1 lemon

METHOD:
For the bread crumbs: Pulse the bread, sugar, and butter in a food processor until coarsely ground, about four 1-second pulses. Transfer the crumbs to a 12-inch skillet; toast over medium heat, stirring constantly, until the crumbs are deep golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate; wipe out the skillet.

For the apples: Combine the sugar, spices, and salt in a small bowl. Heat 1 1/2 teaspoons of the butter in a now-empty skillet over high heat; when the foaming subsides, stir in the Granny Smith apples and half of the sugar mixture. Distribute the apples in an even layer and cook, stirring two or three times, until medium brown, about 5 minutes; transfer to a medium bowl. Repeat with the remaining butter, the Golden Delicious apples, and sugar mixture, returning the first batch of apples to the skillet when second batch is done.

Add the apple cider and scrape the bottom and sides of the skillet with a wooden spoon to loosen the browned bits; cook until the apples are tender but not mushy and the liquid has reduced and is just beginning to thicken, 2 to 4 minutes.

Remove the skillet from the heat; stir in the lemon juice, if using, and 1/3 cup of the toasted bread crumbs. Using a wooden spoon, lightly flatten the apples into an even layer in the skillet and evenly sprinkle with the remaining toasted bread crumbs. Spoon the warm betty into individual bowls and serve with vanilla ice cream, if desired.