West End Pub, Shelburne Falls, Massachusetts

The West End Pub is a cosy little restaurant with an intimate pub feel overlooking the Bridge of Flowers in Shelburne Falls.
We tried the special of the day which was Scallops with linguine, and we also ordered the Peanut Lime Chicken from the lunch menu. They were both superb, but the Peanut Lime Chicken just seems to hit the spot. This dish is super zingy with many mouth watering flavors such as basil, ginger, lime, chilies, grilled chicken and cilantro. I'd like to try and recreate the sauce which probably includes some of the Asian staples like sesame oil, Asian fish sauce, rice vinegar, soy sauce and fresh ginger. I think that will be my summer project for sure!
Next time you're in Shelburne Falls, definitely stop by the West End Pub. I'm sure you're going to love it!

West End Pub

16 State St., Shelburne Falls, Ma. 01370

413 625 6216

Chocolate Mousse

This is a Jamie Oliver recipe, and I must say it's absolutely delicious even though it takes a little time to prepare! It was a big hit with everyone so the effort was well worth it!

10 1/2 oz good quality dark chocolate (70% cocoa solids), broken into small pieces
sea salt
8 large eggs, separated
1/2 cup granulated sugar (crush finely in a plastic bag with a rolling pin)
1 1/5 cup heavy cream
5 Tbsp Amaretto
2 Tbsp cocoa-powder, plus some extra for dusting

1. (Bowl 1) Place the dark chocolate and a tiny pinch of salt in a Pyrex bowl and place over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Let the chocolate melt slowly, stirring occasionally.

2. (Bowl 2) Add the sugar to the bowl of egg yolks and beat until the sugar has dissolved and the texture is silky and smooth.

3. (Bowl 3) Whisk the egg whites with a tiny pinch of salt until they form soft peaks.

4. (Bowl 4) Whip the heavy cream until it thickens, but be careful to not whip the cream too much.

5. (Bowl 1) Once the chocolate has melted, carefully lift the bowl out of the pan.

6. (Bowl 2) Add 5 tablespoons of Amaretto and the cocoa powder to the bowl of egg yolks and mix well. Tip in the whipped cream from Bowl 4, and mix again, and fold in the melted chocolate from Bowl 1, until the mixture is well-blended and is a gorgeous color.

7. Finish by tipping in the egg white (Bowl 2), then keep folding, from the outside in, in a figure eight movement until the mixture is smooth and evenly colored. Spoon the mousse into a big serving bowl or divide between little glasses and chill for a few hours in the fridge before serving.

8. Just before you serve, dust the mousse with the cocoa powder.