On Trend!?
Andrew Scrivani for The New York Times
A quick perusal of today's NYTimes Dining & Wine section (um, clearly a favorite exercise of mine) reveals that "Pesto is Back in Circulation" and that tofu is "Out of the Wok." Really? Maybe we already knew that (albeit completely accidentally) here at the moderate epicurean, given the pesto-en-soup garnish below and the tofu tacos below that. And, actually, the chocolate pudding below that (not made with tofu, but in the vein of healthy, comforting, chocolate creaminess).
Evan Sung for The New York Times
Check out both articles - the "pesto" versions look fantastically delicious (and remind me of a "what is the definition of pesto?" debate a group of us had on vacation in Vermont, which included bringing the chef in from the kitchen to settle the matter...can't remember the outcome...lots of wine...), especially atop a crusty pork chop. And the tofu pudding - Whole Foods does a mighty tasty version, btw - looks silky and rich, not to mention crazy-easy.
Chocolate Pudding
I don't bake or make desserts on a regular basis, but I do like to make treats for dinner parties and family birthdays. I'm always trying to lighten them a bit, trimming sugar and fat where I think it won't compromise a recipe. Or leaving the frosting off a cake and serving it with berries instead. Or forgoing the cake altogether and serving berries with a small dollop of real whipped cream. But in this case, I didn't mess around with perfection. Luscious, honestly nutritious, and kid-friendly to boot, you can't beat good old-fashioned chocolate pudding. This version is creamy and uber-chocolatey, yet deceivingly light (spooned into 6-oz. ramekins, around 150 calories per serving, about 4 grams each of protein and fat). We're splurging on it tonight to celebrate John's (last Saturday) birthday - tonight's the first night we'll finally have everyone together plus Stacey and Cooper.
Another bonus - it comes together in about 20 minutes (with an additional 4 hours to chill, the perfect do-ahead dessert). The combination of cocoa and bittersweet chocolate gives the flavor a seriously chocolatey oomph, a must-have combination for a John Birthday. Cornstarch (no eggs) and evaporated skim milk cleverly make it creamy and smooooooth without sending the richness completely over-the-top. (Press plastic wrap over the tops while they cool.)
I predict spoon licking. Recipe, from Cooking Light, is here.
I’m Stephanie Meyer. If you're looking for fresh, delicious food to share with those you love - welcome! In addition to the recipes you'll find here, I post Tuesday recipes at TC Taste/Minnesota Monthly magazine with a focus on local, seasonal ingredients. I also cook and take photos for Andrew Zimmern's Kitchen Adventures/Food & Wine magazine, post gluten-free recipes at Stuffed Pepper, cook with food photographer Susan Powers for Shooting the Kitchen, and organize the Minnesota Food Bloggers. Let’s eat!
