calling all chefs...need help w/ pasta

[hmwnick]

I am hosting a dinner party this weekend & need to know how to keep pasta dish warm w/out overcooking it. I want to prepare as much ahead as possible because we are having a wine-tasting proir to the meal. The pasta has a very light lemony sauce that you toss to coat. Last time I used a chafing dish but I thought it was cool way to fast. Any & all tips are greatly appreciated!!!

Also, I am looking for a quick, easy choc. mousse recipe. The last one I tried was a flop!

Thanks!

 

[hmwnick]

help!!!!!!

 

[oogieboogie]

From a website:

Keeping Pasta Warm

Q. How can you keep cooked pasta for topping with sauce and serving later?

A. Two choices: 1. You can cook the pasta until it is almost done, remove it from the water and set it aside or refrigerate it (depending on how much time is going to elapse), and toss it in boiling water again for a minute or two just before serving. This method virtually guarantees that your pasta will be well done and past the desirable point called al dente, because it will continue to absorb moisture while it is resting.

2. You can cook fresh pasta at the last minute, because it only takes a minute or two to reach the lovely al dente point. We vote for Option 2.

Or for holding it warm for a buffet:

Holding Cooked Pasta

Q. Is there any way to keep pasta hot for hot service (for example on a buffet-type service)? If so, how long will it hold for without compromising too much of the texture?

A. There's a reason you don't see a lot of pasta on buffet tables — it becomes soft and mushy and turns to glue. You can hold it reasonably well for about 30 minutes, but even then, it will have passed the wonderful al dente point that is the goal with pasta.

To prepare pasta for piecemeal service — whether in a food-service setting or at home — follow these steps: Use at least a gallon of water per pound of pasta. Add 1-1/2 teaspoons of salt to the water, and bring it to a rapid boil. Add the pasta. As it softens, stir gently to keep the pasta from sticking to itself and to the pan. Continue to stir occasionally as it boils.

Drain the pasta while slightly undercooked. Rinse it briefly in cool water — enough to stop the cooking and rinse off the starch, but not enough to cool the pasta. It should still be quite warm. Transfer the pasta to a steam table pan and toss it with a little oil to keep it from sticking.

 

[Wagamama]

maybe a crockpot set to the low or serve setting?

 

[oogieboogie]

From food network on chocolate mousse:

Soft chocolate mousse:
10 ounces extra bittersweet chocolate
4 eggs, separated
2/3 cup powdered sugar
1/3 cup granulated sugar
1 cup extra heavy cream
1 tablespoon blackberry brandy or rum

Melt chocolate over simmering water of a water bath.

Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl.

Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly.

Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer.

While sugar is boiling slowly whip whites to soft peak.

When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream.

Continue to whip until stiff peaks form.

Remove whites, spoon whites on top of yolks but do not fold in.

Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated, do not over fold.

Store in refrigerator until ready to use (should be used as soon as possible).

Solid chocolate mousse:
10 ounces extra bittersweet chocolate
12 ounces extra heavy cream

Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch.

Whip cream until very soft peaks form (lines show in slightly whipped cream).

Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix.

Place in bowl, cover and refrigerate until set.

To serve, place the two mousses in composition to contrast each other. Garnish with berries and crisp a cookie, if desired

 

[Margie J]

As for the pasta, I'd prep the sauce ahead of time and refrigerate that. Get a big pot of water simmering and cook the pasta just before serving. If the pasta is prepped too far in advance it will either get gummy or overcooked.



Dark Chocolate Mousse

12 oz Top-quality semi-sweet Chocolate (the better the chocolate, the better the mousse)
1 c Whipping cream
1/4 c Hot coffee
1/4 c Hot water
3 Egg yolks, beaten
1 ts Vanilla
5 Egg whites
1/3 c Sugar


Melt the chocolate in a double boiler over low heat. It's a good idea
to stand over the chocolate while it is melting and stir it until it's
completely melted, then take it off the heat immediately.

Whip the cream and set aside. Pour the hot coffee and hot water
slowly into a bowl with the egg yolks, whisking briskly as you go
until completely mixed. Add the vanilla to the egg yolks.

Whisk in the melted chocolate. Keep whisking even after the mixture is
completely combined; this will help to cool the chocolate. Whip the
egg whites and the sugar until peaking but not dry.

Fold the egg-white meringue into the chocolate mixture carefully with
a wooden spoon.

Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE
RECIPE. The key to a great chocolate mousse is that you can't
incorporate hot melted chocolate into whipped cream. The chocolate
mixture must be cool to the touch or the cream will break. Lightly
blend the two mixtures until uniform.