By dave on 1/2/2008
*I use 1/2 this recipe for 12 cupcakes. Can use the whole recipe if you really LOVE frosting.
12 oz. semisweet chocolate, finely chopped
2 c heavy cream
1/2 tsp corn syrup
Combine chocolate and cream in medium saucepan. Cook over low heat, stirring constantly, until mixture has thickened, 20-30 minutes. Raise heat to med-low and cook, stirring constantly, 3 minutes more. Remove from heat and stir in corn syrup. Transfer mixture to a large bowl. Chill, covered, until thick enough to spread, about 2 hours, stirring every 15-20 minutes.
Posted in Recipes | Tagged Dessert |
By dave on 1/2/2008
6 T butter
11 oz semisweet chocolate, coarsely chopped
3 eggs
1 c sugar
3/4 c flour
1/4 c unsweetened cocoa
1/8 tsp baking soda
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. Coat generously with cooking spray. In a small saucepan over low heat, melt butter and 8 oz. chocolate; stir until smooth. Remove from heat and set aside. In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in melted chocolate mixture until combined. Stir in remaining 3 oz. chocolate. Fill muffin cups 3/4 full. Bake until firm crust forms on cupcakes, about 20 minutes. Transfer tin to wire rack to cool for 10 minutes. Remove cupcakes from tin; cool completely on wire rack. Ice with “Mrs. Milman’s Chocolate Frosting”.
Posted in Recipes | Tagged Dessert |
By dave on 1/2/2008
1 pork shoulder, 4 to 7 pounds (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving.
1. Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
3. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.
Yield: At least 6 servings.
Posted in Recipes | Tagged pork, soup/stew |
By dave on 12/30/2007
Christmas was a fun-filled event with Amelia this year. By the time the last package was waiting to be unwrapped she was saying “open present?”. The highlights for Amelia over the holiday season were the twinkling lights on the neighbor’s house that she called “dancing lights”, the carols “Frosty the Snowman” and “Jingle Bells”, and anytime she would see a Santa. Her Uncle Matt bought her a stroller that she reminds us is “Mia’s stoller” if any other child gets close to it and the stroller must be parked next to her crib when she takes a nap or goes to bed. Amelia is now a pet owner thanks to Auntie Hil & Uncle Nick. She has named her beta fish Purple and was saying “Good morning Purple” as I was getting coffee ready this morning. I think she will be very attentive to Purple, at least for the next week.
Amelia has become a constant conversationalist with new words and phrases every day. She sings “Rock a by baby in the tee top”, has been hollering a very enthusiastic yes or no to any question this weekend and a periodic “I LOVE YOU!” which we absolutely can’t get enough of, and wants to “watch football” whenever we come downstairs. Not sure how that got started but Dave isn’t complaining.
Posted in News |