an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Wednesday, February 6, 2013
"The Matchmaker" Thornton Wilder's play turned movie later turned musical, stars Shirley Booth, Anthony Perkins, Robert Morse and Shirley MacLaine.
My sister and I laughed in giddy delight as kids, watching Anthony Perkins and Robert Morse, two lowly clerks, searching for adventure. And the code word for when they found it? "Pudding!"
I suspect you think puddings are dull and pedestrian things. If so, you've been eating the instant version. Here's a recipe, dark, sweet, silky smooth, with all the promise of a sweet adventure.
Double Chocolate Pudding adapted from Home Desserts by Richard Sax
In a mixing bowl blend two tablespoons corn starch, 1/4 cup sugar, 3 tablespoons high quality cocoa powder (Note: okay, I don't sniff at any chocolate bar, I accept all, from Hershey's to Valhrona, but your cocoa's gotta be good. No, better than good, it's gotta be great. Break the bank, dole it out to yourself in your mochas, trust me, it's worth it.) Whisk in two egg yolks, a whole egg, then 1/4 cup cold milk.
Over a medium flame bring 2 1/4 cups whole milk and a 1/4 of sugar to boil. Remove from heat. Whisk half a cup of the hot milk into the chocolate mixture, then another half a cup, then another. Return to saucepan, and gently bring to a boil, whisking all the time. Gently boil for two minutes, by then the corn starch and eggs will have wrought their magic, making the liquid into a thick pudding.
Remove from heat, add 5 ounces semi sweet chocolate (I use chocolate chips) and two tablespoons of butter. Whisk well. Add a teaspoon of vanilla extract. Pour into a container to cool. (I will admit to eating it warm, out of the saucepan).
In Connecticut the Jewish delis top their puddings with a splash of half and half.
I recommend it highly.