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Talk Takeaway: Cooking with Jessica Collins

Posted on Jan 14, 2013 10:45am

"The Young and the Restless" actress Jessica Collins visits "The Talk" kitchen.  Jessica plays no-nonsense defense attorney Avery Bailey Clark. Jessica is a professional chef, having graduated from the prestigious Le Cordon Bleu cooking school in 2009. Jessica produces and hosts the web cooking show "Sugared" and has a food blog, jessicacollins.com.  

"The Talk" congratulates "Y & R" for celebrating its 1,248th consecutive week as the No. 1 daytime drama. For the past 24 years, it has been daytime's most watched soap. Jessica shares the recipes she made for us today below.

Recipes are courtesy of Jessica Collins.
Dinner for Two

MENU:
DINNER
Mussels Steamed in White Wine over Linguini
Simple Green Salad with Vinaigrette Dressing
Crusty French Bread
DESSERT
Chocolate Pots De Crème


RECIPES:
Mussels Steamed in White Wine over Linguini
Ingredients:
1 TBS butter
1/2 medium onion, chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
Salt and pepper to taste
1/2 cup dry white wine
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
2 lbs mussels
1/2 package of linguini
Crusty French bread (for dipping in broth)

Directions:

Cook linguini according to package directions.  
In a large Dutch oven or heavy -bottomed large pot, melt butter over medium heat.  
Add onion, shallot and garlic to pot and coat with melted butter.  Season with salt and pepper to taste, and cook over medium heat until softened- about 3-5 minutes.
Pour in the wine, thyme and parsley sprigs, and cook for another 3 minutes.
Add the mussels and stir them into the liquid.  Cover the pot with lid and cook for about 3-5 minutes shaking the pot once or twice to mix the mussels.   
Mussels are cooked fully when they finish opening.  
Spoon the mussels, along with some of the broth, over linguini into individual bowls.
Serve immediately.

Simple Green Salad with Vinaigrette Dressing

Ingredients:
Lettuce Greens of your choice (I like to use a Baby Spring Mix or Butter Lettuce)
Vinaigrette Dressing (see ingredients below)

Dressing ingredients:
1/4 cup rice vinegar (apple-cider or balsamic also work beautifully)
1/4 cup extra-virgin olive oil
salt and pepper to taste

Directions:
In a small bowl, whisk vinegar and oil until well combined.  Add salt and pepper to taste.
Lightly toss dressing over lettuce greens and serve.

Chocolate Pots de Crème
Ingredients:
1 cup heavy cream
1/2 cup whole milk
3 oz (about 1/2 cup) bittersweet chocolate (at least 60%)
4 egg yolks
1/4 cup sugar

Directions:
Preheat oven to 350 degrees.

On cutting board, coarsely chop the chocolate.

In a small saucepan over medium heat, combine heavy cream and milk and cook just until scalding.  Then remove from heat and immediately add the chopped chocolate.  Stir until all of the chocolate is melted.  Mixture will look like chocolate milk. Set aside (off of hot burner.)
In a large bowl, whisk egg yolks and sugar until well blended.
Using a whisk, slowly temper chocolate mixture into egg mixture until well blended and smooth.
Strain mixture using a chinois or a mesh strainer.
Pour mixture equally into four 4- to 5 ounce ramekins or custard cups and place them at least an inch apart in a baking pan.  Carry pan over to oven and very carefully pour hot tap water into the baking pan (making sure not to splash any water on your mixture) until it reaches about halfway up the sides.
Bake for about 30 minutes until custard is just set around the edges but still soft in the center when jiggled.  (Custard will continue to cook after you pull from the oven and will firm up as it cools.) Do not overcook.

Gently remove custards from water bath (making sure not to get any water splashed onto them) and let cool.
Serve slightly warm or let cool in the refrigerator.  I like to serve them with a dollop of freshly whipped cream (see recipe below) and some chocolate shavings.
These will keep covered tightly in the refrigerator for about 2 days.

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