Two friends, Angie Adams and Diane Anderson, prove that cooking together is

double the fun. The pair likes nothing better than sharing their creative concoctions

with one another and their families and friends. Frequent shopping buddies, the

friends found a copy of a Morton’s Cookbook and adapted their recipe for double

chocolate mousse to serve on a sultry summer afternoon. Yum!

1 ½ cups heavy cream

6 ounces semisweet or bittersweet dark chocolate

1 tablespoon plus 1 ½ teaspoons unsweetened cocoa powder

½ cup whites (from 3-4 large eggs)  (I never measure I just use the whites of 4 large eggs)

1/8 teaspoon cream of tartar

1/8 teaspoon salt

¼ cup of sugar

Whipped cream for serving (and berries of choice)

In a saucepan, bring ¾ cup of the cream to a boil over medium heat.  Place a glass

bowl in the refrigerator to cool for a later step.

Put the chocolate and cocoa in a heat-proof glass bowl and pour the hot cream

over them.

Let this mixture stand for about 1 minute and then whisk until blended.  Be sure to

break up any clumps of cocoa.  Set aside at room temperature for about 45 minutes,

whisking occasionally to keep the mixture smooth.  The chocolate needs to cool to

80F. (Again, I never measure, the 45 minutes suffices)

In a chilled, dry bowl, beat the egg whites on high speed for 10-20 seconds or until

they begin to foam.  Add the cream of tartar and salt and beat for about 1 minute

longer or until soft peaks form.

Sprinkle the sugar over the whites and continue to beat for 1 to 2 minutes longer or

until the peaks are stiff but not dry.  Fold the whites into the cooled chocolate.

Pour the remaining heavy cream into the bowl you used for the egg whites and

beat on high speed for about 2 minutes until soft peaks form.  Fold the whipped

cream (heavy cream) into the chocolate.  Do not worry if a few flecks of whites

remain in the chocolate.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

Serve the mousse spooned in dessert plates, bowl or martini glasses.  Top each

serving with whipped cream a few berries of choice, or chocolate pieces.

While cold slices of watermelon conjure childhood memories of summer, this

sticky, sweet fruit is capable of so much more, taking its rightful place among

gourmet cuisine.

Over the past few years, seedless varieties have become commonplace. Hard

“spit-out” seeds have disappeared in these varieties, replaced with seeds that

aren’t developed. The lack of seeds in a watermelon makes the flesh firmer and

helps it to stay fresh longer, whether whole or cut and refrigerated.

Mini-melons (sometimes labeled “baby” by other produce companies) average

about 5 pounds, and a hungry watermelon devotee might cut one in half and

devour an entire section.

And whether seedless melons are large or small, chefs have taken a fancy to them.

More restaurant menus feature them in everything from soup to salad, beverages

to desserts.

Some chefs like to take advantage of watermelon’s luscious flavor by grilling, which

creates caramelization on the melon’s exterior and a subtle smokiness. The warm

melon is delicious served with grilled fish, chicken or tofu. Or make it seem like a

salad by topping the warm melon with crumbled feta, baby arugula and chopped

roasted pistachios.

And included here is “Iron Chef” Cat Cora’s delicious Watermelon Gazpacho, a

recipe that balances watermelon’s sweetness with the gentle stab of heat from fresh

chilies. Rather than a tomato base, this gazpacho uses pureed watermelon. The

purée is augmented with more traditional gazpacho ingredients such as cucumber,

bell pepper and celery.

This cold and colorful soup makes a great warm-weather starter. It can be prepared

four hours in advance and refrigerated.

GRILLED WATERMELON SLABS WITH BASIL-MINT OIL

Yield: 8 servings

1 large ripe watermelon, seedless preferred

1/2 cup white balsamic vinegar

1/2 cup coarsely chopped fresh basil

3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish

1 small garlic clove, coarsely chopped

1/2 cup extra-virgin olive oil

Coarse salt (kosher or sea) and freshly ground black pepper to taste

2 teaspoons sugar

Vegetable oil for brushing on grate

Cut two 1 1/2-inch thick crosswise slices from middle portion of watermelon. Cut

each slice into quarters. Marinate quarters in vinegar for 2 hours, turning after

1 hour.

For basil-mint oil: Purée basil, 3 tablespoons mint and garlic in a blender. With

machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing

on solids with the back of a spoon. Discard solids. Season strained oil with salt and

pepper. If available, place in squeeze bottle.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Sprinkle one

side of watermelon quarters with sugar. Brush clean heated grill grates with

vegetable oil. Place watermelon sugared side down on grill. Grill about 3 minutes;

melon should have grill marks and become caramelized. Turn and grill opposite

sides for 30 seconds.

Place on large platter, turning so the sides with the grill marks are facing up. Drizzle

watermelon with half of basil-mint oil. Leftover oil can be refrigerated and used in

salads, or atop grilled meat or fish.

Nutrition information (per serving, figuring only a portion of the basil-mint oil is

used): 100 calories (28 percent from fat), 3.1 g fat, 1.8 g saturated fat, 3 mg

cholesterol, 16 g carbohydrates, 2 g protein, 221 mg sodium, 2 g fiber

WATERMELON AND CUCUMBER GAZPACHO

Yield: 4 large servings, or 8 smaller appetizer servings

5 cups seedless watermelon chunks, divided use

1 small cucumber, peeled, seeded, finely diced

1 medium red bell pepper, cored, seeded, finely diced

1 medium yellow bell pepper, cored, seeded, finely diced

1 small jalapeño chili, seeded, minced; see cook’s notes

3 pale green inner celery stalks, finely diced

1/2 small red onion, finely diced

1/4 cup finely chopped fresh mint

3 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1/4 teaspoon salt

Garnish: sour cream

Optional garnish: fresh mint sprigs

Cook’s notes: Use caution when working with fresh chilies; wash hands and work

surface thoroughly upon completion and do NOT touch eyes or face. If you prefer

a milder version, use 1/2 of the chili instead of the whole amount called for in the

recipe.

Procedure:  Place 4 cups watermelon chunks in blender; process until smooth.

Transfer to large glass or ceramic bowl. Finely dice remaining 1 cup watermelon

and add to purée. Add remaining ingredients except garnish. Stir to combine.

Cover and refrigerate until cold, at least 1 hour or up to 4 hours.

Divide between 4 soup bowls for larger servings, or 8 small glasses for smaller

servings. Garnish each with dollop of sour cream, and if desired, either a small

sprig of mint or a mint leaf.

Nutritional information (per small serving without garnish): Calories 180

(less than 2 percent from fat), protein 4 g, carbohydrates 41.7 g, fat 1g (saturated

0.1 g), cholesterol 2 mg, sodium 65 mg, fiber 3.2 g

Source: Bon Appétit magazine and chef/author Cat Cora; Cathy Thomas of Freedom

News Service

Expanding your garden? Whether growing flowers, vegetables or shrubs, consider

planting in a raised bed, said University of Illinois Extension horticulture educator

Nancy Pollard.

“It will offer improved productivity, often healthier plants, and easier maintenance

than a ground bed,” said Pollard. “Raised beds allow the soil to warm up earlier in

the spring. The soil stays loose as long as you do not walk on it, and it drains better.

There is better air movement, so there are fewer pests.”

Working in a bed raised by as little as six inches is also easier on the back.

Twelve to sixteen inches is ideal for deeper-rooted plants. For the bed to be

wheelchair-accessible, build it about 27 inches deep.

“Raised beds that are against a wall or fence should be no more than two and a half

feet across, so you can reach to the back of the bed easily,” advised Pollard. “If

both sides are accessible, then the bed can be four to five feet wide, so you can still

reach to the center without stepping in the bed.”

Pollard suggests creating a simple, low mound six to eight inches high by

excavating the paths in between and piling up the soil, “Then till in four to six

inches of well-rotted compost, peat moss, or other organic matter.”

If the paths are excavated, be sure to mulch them later to keep the weeds at bay.

Ideally, the bed will have a flat top with sides sloping at about a 45-degree angle.

Never walk on the bed, as it will compact the soil, reducing the benefits of raising

the bed.

A simple way to create a raised bed with less digging is to build a frame over an

existing lawn area. Lay down six to eight layers of newspaper, wetting the paper

with a watering can so it does not blow away, before covering it with a soil and

compost mix.

“The newspaper will create a barrier to keep the grass from growing into the bed,”

Pollard said. “Be sure to overlap the seams. Never just cover the grass with soil.”

The grass must be killed in some way, or it will be an ongoing battle to get rid of it.

A four-inch strip of mulch around the bed makes mowing easier and prevents the

grass and weeds from encroaching.

A frame can be built with landscape timber, masonry blocks, or boards of cedar,

composite, or other long-lasting wood. If two-inch-thick boards are used, the

corners can be secured with decking screws. Beds longer than four to six feet made

from boards should be reinforced with a cable and turnbuckle across the center;

otherwise, the weight of the soil will push the sides out.

The choice of the soil mixture to fill the bed is very important. Pollard suggests

one-third to one-half organic matter or compost mixed with soil. Mix them

together while filling the bed and let it settle for approximately one week. Be sure

the soil does not come from an area that was contaminated with lead, arsenic, or

pesticides.

If possible, find out the pH of the soil because it will affect whether the plants are

able to take up the minerals they need from the soil.

“It does little good to create a raised bed if the pH is too high or too low for what

you plan to grow,” said Pollard.

A pH of 6.0 to 7.0 is good for many garden plants.

Let the planting begin!

Written by Susan Jongeneel; reproduced courtesy of University of Illinois

Extension Program

A really great trend in home gardening is the mixing of flowers and edible plants in

the same bed rather than keeping them separate. After all, vegetables can be

beautiful plants! For example, rhubarb has lush leaves and gorgeous burgundy

stems that can provide great interest against hydrangeas or any other flowering

bush.

The trend, known as “edible landscaping,”  can be visually stunning.  Imagine beds

edged with frilly lettuces and luscious strawberries spilling out of window boxes.

If you are looking for ideas, try flipping through Rosalind Creasy’s monumental

book that started the movement, “Edible Landscaping,” first published 30 years ago

and reissued in 2010.

In 2011, an estimated 30 million households had a vegetable garden – this is a full

20 percent increase from five years earlier, according to the non-profit National

Gardening Association. This is a significant shift from the post-war years when

edible gardens when they were considered a sign of hardship rather than showing

interest in organic produce.

When you next go to a garden center to buy plants, try thinking creatively and

explore putting together new and unusual pairing. Think of it as drinking a red wine

with fish — it’s absolutely wonderful!

URBANA – Nothing tastes better than your home-grown produce – and nothing is

more infuriating than finding out that you are sharing it with pests.

Pesticides are an important tool in pest management, but there are restrictions on

their use in school gardens or community gardens. The University of Illinois

Extension’s Pesticide Safety Education Program (PSEP) has prepared a new fact

sheet, “Making Pesticide Applications in School/Community Gardens,” to address

frequently asked questions, which is available at

http://web.extension.illinois.edu/psep/facts/?PageID=15281.

According to Extension education Ellen Phillips, to use pesticides legally and

safely, there are a few things you must know. For instance, the Illinois Pesticide

Act  may require you to obtain a license from the Illinois Department of

Agriculture to apply pesticides to gardens that are not your own.

“Whether you need a license or not depends on two things – what type of pesticide

you are applying and where you are applying it,” she said.

If you are applying pesticides on land that you do not own, such as a school or

park, you must have a license. If you own the land or if you rent/lease it, such as a

community garden plot, you need a license only if you apply a Restricted Use

Pesticide (RUP). Most of the products sold in garden centers or home improvement

stores are General Use Pesticides (GUPs). A license is not required unless they are

applied to someone else’s property. Pesticide type is indicated on the top of the

label on the product container.

For more information, please visit www.pesticidesafety.illinois.edu or call

800-644-2123 (commercial) or 877-626-1650 (private).

News source: Ellen Phillips, 815-732-2191, ephillps@illinois.edu

News writer: Susan Jongeneel, 217-333-3291, sjongene@illinois.edu

Expert gardener Amy Alfeld of Godfrey shared with me her method for extending

the life of potting soil from the previous season. She mixes last year’s potting soil

with equal portions of compost and humus (which can be either homemade or

store-bought in bags).  She then tops the new mixture off with a generous layer of

Osmocote, a multipurpose plant food,  and then plants her containers with annuals.

And judging by her beautiful pots, this method works!

Simple household items make great, green alternatives to harsh chemical cleaners.

There is something about the first warm days of the year that make us want to renew. And if that means deep-cleaning the carpet or vacuuming the drapes, then it’s time to throw open the windows and clean.

Personally, I am obsessed with baking soda. It is so versatile that I make sure we always have a large box around the house.

To clean, deodorize and unclog drains, first use an inexpensive Zip-it to get rid of anything that is physically blocking the drain. Then pour 1 cup baking soda and 1/2 cup salt into the drain and allow it to sit for 15 to 20 minutes. Next add 1 cup vinegar and watch it fizz up just like a school science project. Allow the mixture to sit in drain for 15 minutes. Lastly, pour in boiling water (I like a kettle full) to flush everything down and out. Repeat if necessary until the drain is clean and clear.

Use baking soda in your laundry to boost your detergent power or to remove grease stains. Either add baking soda to the wash load or pre-treat the stains with a baking soda paste (baking soda and water). Baking soda increases the effectiveness of chlorine bleach. You can add 1/2 cup to your laundry, along with the usual amount of bleach for added results.

Also, try combining baking soda and lemon juice for tough to clean areas – it works beautifully on countertop stains!

Although I haven’t tried this, you can make your own kitchen and bathroom cleaner by boiling down lemon peels to render lemon oil, add apple cider vinegar and store the solution in a reused spray bottle.  You can clean floors and countertops and even use it to freshen the carpet.

Happy spring cleaning!

I recently had Scotch Eggs for brunch at a St. Louis restaurant, and they were terrific. The waiter told me that Scotch Eggs have nothing to do with Scotland and that they come instead from England. The eggs were hard-boiled, wrapped in sausage and then deep-fried so they could be easily transported on picnics. The term “scotch” refers to preserving them, like the tape.

I spotted this recipe on our wire service and I thought you might enjoy giving it a try for Easter morning.

California Chef Jason Petrie’s version of Scotch Eggs is reminiscent of deviled eggs. He breads and deep-fries halves of hard cooked eggs, then fills them with a creamy yolk mixture augmented with pepper bacon, aioli, chives and lemon juice. They are served atop a bed of baby wild arugula and garnished with peppered bacon.

JASON’S SCOTCH EGGS WITH BLACK PEPPER BACON AND WILD BABY ARUGULA

4 large eggs

Bacon:

6 strips smoked bacon, divided use

1/2 teaspoon brown sugar

1 tablespoon cracked black pepper

Yolk mixture:

1 teaspoon thinly sliced chives

1/2 teaspoon fresh lemon juice

2 tablespoons aioli, see cook’s notes

Salt and pepper to taste

4 cups vegetable oil

Breading:

2 cups fine fresh brioche breadcrumbs

1/2 cup all-purpose flour mixed with pinch of salt

2 eggs, well-beaten with 2 tablespoons water and pinch of salt

Arugula salad:

1 cup wild baby arugula

1 teaspoon extra-virgin olive oil

1/2 teaspoon fresh lemon juice

Salt to taste

Cook’s notes: You can make aioli (French garlic mayonnaise sauce) from scratch (using eggs yolks, lemon juice, minced garlic, Dijon mustard, salt, and a blend of 75 percent canola oil and 25 percent extravirgin olive oil) or substitute good quality mayonnaise augmented with a smidgen of minced garlic and Dijon mustard.

Procedure: Preheat oven to 350 degrees.

Hard-cook the eggs: Place eggs in saucepan in single layer and cover with cold water. Place on high heat and cook 14 minutes. Drain eggs and submerge in cold water.

Meanwhile, cook bacon. Place bacon on rimmed baking sheet in single layer. Top with brown sugar and cracked black pepper. Top with cooling rack to help bacon remain flat. Bake in preheated oven until crisp, about 8 to 10 minutes. Drain bacon on paper towel.

When eggs are cool, peel them and cut in half from top to bottom. Set whites aside and place yolks in bowl. Cut two strips of cooked crisp bacon into small bits. Add bacon bits, chives, lemon juice, aioli, salt and pepper to yolks. Mash with folk until smooth. If desired, place in pastry bag fitted with a plain tip. Or if you prefer, rather than a pastry bag two teaspoons can be used to place yolk mixture in whites. Set aside.

Place oil in large, deep pot (at least a 5-quart size). Place breading components in three separate bowls. Place brioche breadcrumbs in one bowl. Place flour and salt in another bowl. Place egg-water-salt mixture in another bowl. Dip egg white halves in flour and shake off excess. Dip in egg mixture, then in breadcrumbs, coating entire surface. Heat oil to 350 degrees on medium heat (test heat with deep-fat thermometer). Once oil reaches correct temperature, deep fry breaded whites until crisp and brown. Using a long-handled slotted spoon, remove whites from oil and drain on paper towels.

Fill cavity of each white with yolk mixture. In a bowl toss arugula, olive oil, lemon juice and salt. Divide between two plates. Top with eggs. Garnish with bacon slices. Serve.

Nutrition information (per serving): 340 calories (65 percent from fat), 24.5 g fat, 2.5 g saturated fat, 300 mg cholesterol, 10.7 g carbohydrates, 18.2 g protein, 592 mg sodium, 0.2 g fiber

Succulents are more versatile than you may realize. You don’t need to plant them in the ground directly. Succulents can tolerate all kinds of situations in gift arrangements and bouquets where they’ll be happy for weeks long after the fresh flowers fade.

In fact, the fleshier succulents with fat stems can live for months in floral foam. Succulents such as echeverias not only root in the foam, they can live a long time with only water and an occasional feed.

Here are some ideas for gifts:

BOUQUET

Find a rustic urn and fill it with mixed silver succulents and pale pink roses. Saturated floral foam goes in the urn first. Then tuck in rooted echeveria rosettes, removing them from their pots and poking them in front of the urn. Pink roses go in next and then silver kalanchoe stems as filler.

Once the flowers fade, the succulents can be planted in the garden with roots, or in the case of the kalanchoe stems, without roots. The bonus gift: The urn can be reused forever.

TEACUP

Place saturated floral foam in a small teacup, poke in plump cotyledon stems and fill with white flowers. It’s a great gift: The teacup keeps on giving and so do the succulents, when planted in the garden.

REFRIGERATOR MAGNET

Drill the center of a wine cork. Glue a magnet on the backside. Poke a bit of potting soil in the cork and a sprig of your favorite succulent. Needs to be watered at least once a week, and the succulent should be planted outside after a few months.

QUICK GIFTS

Use candle votives as small containers for succulent gifts. A teaspoon or two of potting soil will keep a succulent cutting happy for a month or two. Longer-stem succulents are happy in water with cut flower companions. The succulents can be planted in pots or the garden after the flowers fade.

Photos by Kate Lucas and some information provided by Freedom News Service

Using summer-flowering bulbs in the landscape

URBANA – Using summer-flowering bulbs will add that extra spot of color in the home landscape at a time when spring-flowering shrubs and bulbs have been done for a while, said University of Illinois Extension horticulture educator Richard Hentschel.

Calla lily

“Summer bulbs will provide different textures, plant shapes, and flower colors to the landscape,” he said.

Gardening catalogs and the Internet offer a great many summer bulbs to choose from. Some of the more popular are canna, gladiola, calla lily, elephant ear, dahlia, and agapanthus. Some are true bulbs, others are corms and tubers.

The main difference between spring and summer bulbs is the ability to survive winter weather. Spring bulbs go dormant in the fall and the bulbs, corms, and tubers survive in the soil in temperatures below freezing. Summer bulbs are more tender and cannot tolerate below-freezing temperatures. They flower well after spring bulbs are done.

Summer bulbs are planted once the soils warm and well after the last spring frost. Cannas and elephant ear need warm soil temperatures. If it is warm enough for tomatoes to be set out, you can plant summer bulbs.

“If you own a soil thermometer, check to make sure the soil is at 60degrees F orhigher,” Hentschel said. “Most bulbs will prefer a well-drained soil, so be generous with the compost. You can even create a bit of a raised bed, further ensuring good soil drainage.”

Agapanthus

Drier soil is also warmer soil. Compost provides nutrients and creates water and air spaces that increase both water holding and drainage at the same time. The continued success of any bulb will be the ability to store the reserves it needs to grow and bloom in the next season.

Gardeners who like to get a head start can begin to grow summer bulbs indoors, starting one to two months before it is time to transplant them outdoors. The summer bulb already has everything inside to grow, including the flower buds. Start with clean containers and a fresh soil mix.

“It will be better to start a little later rather than earlier if you are not sure of your planting date outdoors,” said Hentschel. “Planting the bulbs directly in your flower beds is just like planting your spring-flowering bulbs. Unless your instructions state something different, bulbs usually are planted at depths of two to three times their diameter in the soil.”

“Any bulbs you have grown ahead would be planted to the same depth as the container because the bulbs have already established themselves. Bulbs grown in larger containers can be used on the deck, patio, or near the front door for added color,” he continued.

Spring bulbs, corms and tubers will certainly add to the landscape and also to your fall gardening activities.

“Your summer bulbs will need to be dug up after the frosty weather has taken the foliage down and before the soil freezes,” he added. “Allow them to dry down and store in a cool area, above freezing but not too warm or they will begin to grow. “

Courtesy of the University of Illinois Extension.