Yield: 8 servings
2 cups milk
6 egg yolks
seed of 1/2 vanilla bean or 1 teaspoon vanilla extract
3/4 cup sugar
1 1/2 packages gelatin softened in
1/4 cup cold water
1 cup heavy cream, whipped
In a heavy saucepan, scald the milk, that is, heat over low heat until just before the boiling point.
Beat egg yolks, vanilla and sugar until creamy. [...]

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Your guests will think you spent at least an hour preparing this dessert. Besides being fast it is the smoothest, richest chocolate mousse you have ever tasted.
Yield: 3 servings.
6 ounces semisweet chocolate
2 tablespoons Kahlua or 3 Tablespoons Tia Maria
1 tablespoon orange juice
2 egg yolks
2 eggs
1 teaspoon vanilla extract
1/4 cup sugar
1 cup [...]

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The only time I serve asparagus is when it is in season in New York- April, May, and June. Then I have it every way, shape, and form imaginable. This particular vinaigrette is particularly good over cooked artichokes.
I always peel my asparagus, to a point half an inch below the tip, before cooking, [...]

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