Good Eating with Chef Moha Orchid

Chef Moha Orchid of New York City’s Cookies and Cousous drops by with these delicious favorites.

Honey Pumpkin Ginger Soup
Serves 4:

(#1) 3 TBS olive oil or any oil
(#2) 1 cup sliced onion
(#3) 1 cup sliced celery
(#4) 2 bay leaves
(#5) 1 tsp of fresh thyme or ½ tsp dry thyme
(#6) ½ tsp dried oregano
(#7) 1 cup sliced carrots
(#8) 2 cups sliced pumpkin
(#9) 3 TBS fresh minced ginger
(#10) 3 quarts of water or chicken stock
(#11) ½ tsp cinnamon (optional)
Salt & pepper to taste

Soups are easy to make. It’s about time.
In a soup pot on high heat put #1, 2, 3, 4, 5, 6 stir for about 5 minutes then add the rest of ingredients cover and cook on medium heat for 20 minutes until tender, let the soup cool off then put in a food processor or use a handy electric blender then add salt and pepper to taste

Chocolate Mousse Cake Soaked with Raspberry Jam and Ganache

For the mousse Viennese way, not French way
(#1) 2 cups heavy cream boiled
(#2)  ½ LB semisweet chocolate

Boil the heavy cream, then poured it on the chocolate in a glass or stainless steel bowl, stir with a whish every 5 minutes for ½ hour, cover it for 24 hours. Next day whipped it on kitchen aid or hand held electric blender until thick but not grainy. Cut the cake in advance in 3 layers and have some syrup which is one part water and one part sugar and brush the first layer with syrup then add raspberry jam then add the mousse about 1 inch thick, add second layer of cake, brush with syrup, add the mousse and last layer of the cake brush with syrup, then refrigerate for 1one hour, have the ganache (fudge) ready unmold the cake on a rack, pour the ganache over the cake.


2 Cups heavy cream
1 LB semisweet chocolate

Boil the cream, add it to the chocolate in a bowl, whisk well until glossy and shiny


(#1)1lb semisweet chocolate or chips
(#2)1/4 lb unsalted butter
(#3)8 whole eggs
(#4)1,1/2 cup sugar
(#5)1/4 cup flour
(#6)1tbs baking powder
(#7)1tbs vanilla extract
Nuts (optional)

Melt #1&2 a big bowl, meanwhile beat #3&#4 together in kitchen aid or electric whisk until solid and peak, then add#5 &6 sifted on top of eggs mixture, fold in flour gently, add the mix to#1&2(chocolate, butter mix) add #7/ add your favorite nuts on top(optional then bake in 300 degree for 12-15 minute, then shill and freeze before cutting the brownies