No-bake Chocolate Mousse Bars

From the NY Times, a very easy bar that you can make a day or two ahead. Use the best semi sweet chocolate you can find (I used Callebaut). I mistakenly baked the graham cracker crust-do not do the same-it made it way too crumbly! The flavor of the mousse is delicious and it is a wonderful treat!

Crust:
18 whole graham crackers (about 9 1/2 ounces/269 grams)
8 tablespoons/113 grams unsalted butter (1 stick), melted
2 tablespoons granulated sugar
¼ teaspoon kosher salt
Filling:
1 pound/454 grams semisweet chocolate, finely chopped
3 cups cold heavy cream, plus more for serving
2 teaspoons instant espresso powder
½ teaspoon kosher salt
1 tablespoon pure vanilla extract
Whipped cream (optional)

Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

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Tomato Poached Cod with Chile Garlic Oil and Herbs

From Alison Roman in the NY Times Cooking section. This is a wonderful way to cook fish and so simple.I happened to have lots of cherry tomatoes from my garden so happy to use them! The toasted garlic Chile oil adds a great contrast as do the fresh herbs and lime.

¼ cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, tender leaves and stems
½ cup mint, tender leaves and stems
Limes, halved, for serving

Heat olive oil in a large skillet (use one with a lid) over medium-high heat. Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all to a small bowl. Put 1 T. of he Chile oil in skillet.
Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).

To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls). Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.