MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
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notes MIL MISSION #39: RICH CHOCOLATE PUDDINGI’m a pudding and custard lover, any kind, any flavor, and this chocolate richness is right at the top of my list of a ‘favorites’. It’s so quick and easy to make that when you get a craving, it’ll only take a few minutes to create!
Prep time: 20 minutes
Chilling time: 20 minutes *or eat while warm or room temp!
Servings: 13 (1/2 C) servings *OR* filing for one 9” Basic Pie or Tart Pastry shell
♥PANTRY, FRIDGE, MARKET♥♥
2/3 C. granulated sugar
3 T. cornstarch
1/4 t. fine sea salt
4 large egg yolks
3 C. whole milk
12 oz. fine-quality bittersweet, semi-sweet or dark chocolate, broken into 1” pieces
4 T. unsalted butter
1 1/2 t. pure vanilla extract
Whipped Cream for topping
1 C. heavy or whipping cream
1 T. powdered sugar
3/4 t. pure vanilla extract
♥PREP - pudding
In a heavy bottom pot, add sugar, salt and cornstarch, whisking until cornstarch is blended into sugar. Add 1/2 the milk and egg yolks, whisking together. Add remaining milk. Over medium heat, stir with a wooden spoon, scraping around edges on the bottom of the pan to collect all the egg/sugar bits; continue stirring until mixture comes to a boil and boil for 1 minute. Stir constantly so pudding doesn’t scorch. Be careful of very hot “popping” pudding bubbles that may leap out of the pan! Remove from heat and stir in chocolate, butter and vanilla.
Pour pudding through a wire mesh strainer into a bowl (to strain out any egg bits). Pudding can be left in the bowl or spoon pudding into individual containers (tea cups, champagne glasses or small dishes) and leave, covered with a paper towel or cloth for 20 minutes. Cover with saran and refrigerate.
♥PREP - Whipped Cream for topping
In food processor, whir cream until it just begins to thicken. Add powdered sugar and vanilla; continue to pulse until desired thickness is reached.
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
*substitute : skimmed milk, 2%, half ‘n half or any combination thereof
*consider a mocha pudding or espresso flavored whipped cream: add 2 t. instant espresso powder, such as Medaglio D’Oro brand, to either pudding or cream
♥ Helpful Hints♥
*excellent filling for a chocolate cream pie: pour into a fully baked pastry shell: #19: Basic Pie or Tart Pastry. Chill for at least 2 hours
*pudding will keep for 3 days
MIL post
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