What I’m cooking today.

5 Sep

I cook for a number of reasons; to nourish, to sustain, to fuel my creative drive, and today, to keep busy.  Tomorrow is the first Tuesday after Labour Day and I start back to school, I am a teacher, my real job.  This means that I start commuting again, 130km a day, five days a week.  This is in itself no fun.  Also, going back to work signals the end of summer (my favorite season) and the obvious beginning of fall, my least favorite season.  I know it could be worse, I’m grateful to have a good job etc. etc. but already the weather is cooler  and the ski is grey.   I feel this way every Labour Day Monday, so to cope with my mini dip in my mood I have kept been busy today.   I have been cooking  nourishing and comforting foods; I made my brown bread, pickled red onions, curried butternut squash and red lentil soup, for a supper of grilled cheese and soup,  and then for dessert and to make myself feel even more comforted, like a big hug from your Nana, milk chocolate pudding.  This is like everything I cook,” Monday-night easy” to cook and delicious.  And really, on a day like today, when I’m a bit nervous, anxious and chilly; this pudding makes me and everyone who eats it feel so much better.

Milk Chocolate Pudding (Gourmet Quick Kitchen Fall 2010)

2 tbsp. granulated sugar

2 tbsp. cornstarch

pinch of salt

2 tbsp. unsweetened cocoa powder

1  1/2 cups whole milk (I usually use 1% as that’s what we normally have in our house)

1/2 cup heavy cream (35%)

7 oz. fine-quality milk chocolate (the Gourmet recipe calls for 6 oz. but I LOVE milk chocolate, also, today, I used a combination of milk and bittersweet as I ran out of milk, and the pudding is still super delicious.), chopped fine.

1 tsp. vanilla extract

In a 2 litre saucepan, whisk together the sugar, cornstarch, and cocoa powder and a pinch of salt, slowly whisk in the milk and the cream.  Bring to a boil of moderately high heat, whisking constantly, reduce heat slightly to prevent scorching, then boil for two minutes.  The pudding will be thick.  remove from heat and whisk in chopped chocolate, whisk to melt, then add vanilla extract.

Transfer to a bowl and chill.  Cover the surface with waxed paper to prevent skin from forming if you don’t like the skin. I don’t bother.

There, really easy, you can make on any day after work, or on a day like today when it’s cool and dull.  You may even want to share it, or not.  But whenever you make it, and however you’re feeling, this little pudding will make you feel better. I’m speaking from personal experience, and my second bowl.




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