Tuesday, March 8, 2011

Good Food

Tonight for dinner we tried something new: Meat Loaf

Ok, it was just a new recipe from a friend and it was great.

1 pound ground beef

1 box stuffing

1 cup water

Mix and bake. It was so quick and easy and Sam, Tiny, and I loved it. The girls not so much, but hey maybe they will come around. I had some whole milk to use so for dessert we had chocolate pudding. It was the best pudding I think I have had. The blog went on and on about how good it was, but usually it turns out to be just like everything else I make, but this was good. I used 4 oz. of 60% Ghirardelli chocolate and a couple of handfuls of dark chips.

Silky Chocolate Pudding- Smitten Kitchen
Adapted from John Scharffenberger, via Wednesday Chef

Serves 6

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).

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