Morning Show (445)

Tuesday, 11 March 2014 06:30

Geek of the Week: DUI kNOw

The best way to not get a DUI is to not drink and drive. But, sometimes you don't have one or you're not sure if you are safe to drive. That's where this app comes in. It uses a similar field sobriety test to those used by police. It calculates your ability to count backwards from 15 in a set amount of time. If you can do it, you're good to go. If you pause, take too long, skip numbers or give up, the app says you are not safe to get behind the wheel. Obviously, this app is not idiot proof and should be used for entertainment purposes only.

Free on Google Play

Friday, 07 March 2014 06:17

Shrimp and Asparagus Risotto

Serves 8

 

2 tablespoons olive oil
1 tablespoon unsalted butter
½ cup onion, diced
2 cloves garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
4 cups warm chicken stock
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon unsalted butter 
½ lb. Asparagus, blanch & cut up
1 cup frozen baby green peas

1 lb. raw shrimp, shelled
½ tablespoon lemon zest
1 tablespoon Italian parsley, minced
1/4 cup freshly grated Parmigiano-Reggiano cheese

 

Instructions:

In a pot of boiling water, blanch asparagus and peas. Set aside

Heat oil and 1 tablespoon butter in a large sauté pan with sides. Add onions and cook until transparent. Add garlic and dry rice. Cook until rice is coated and begins to become fragrant about 2-3 minutes. 

Add wine 1/4 cup at a time, stirring until it evaporates.

Slowly add 1/2 cup of warmed stock while stirring. Continually add stock in stages until it evaporates while constantly stirring rice for 23 minutes over medium heat.  Add shrimp and allow to cook in risotto. 

At the end of the cooking time, when risotto is "al dente", stir in remaining butter, asparagus, peas, zest, salt and pepper.

Add cheese and parsley, serve immediately.

Tuesday, 04 March 2014 06:17

Geek of the Week: IRS2Go

The official app of the Internal Revenue Service!

Get help with your tax return preparation

Find the closest IRS Volunteer Income Tax Assistance location

Request tax account or tax return transcripts

and the coolest part: track the status of your tax refund!

 

Free on iTunes and Google Play 

Monday, 03 March 2014 08:40

Grace's Motivation Monday

Momentum change

Even the smallest positive effort can create a radical shift in your perspective. Even the smallest positive effort can begin to create a powerful, forward-focused momentum.

If it seems you’re going through a bad stretch, make the choice to change your momentum. Then step decisively forward and act on that choice.

Read more at http://greatday.com

Your motivation brought to you in partnership with University Circle United Methodist Church.  Visit wwwchurchinthecircle.com


 

 

Friday, 28 February 2014 07:30

Cranberry Pear Spice Cake

2 1/4 cups cake flour, sifted
1/2 tsp. baking powderd
1/2 tsp. nutmeg, grated
1/4 tsp. cloves, ground
3 tsp. cinnamon, ground
Pinch salt
1 1/2 cups unsalted butter, room temp.
1 1/3 cups granulated sugar
2 eggs
3 egg yolks
2 tsp. vanilla extract
1/2 cup dried cranberries
2 cups pears, peeled, cored and small diced
Powdered sugar as desired

Sift together flour, baking powder, nutmeg, cloves, cinnamon and salt.  Reserve for later use.  In a kitchen stand mixer, cream together butter and sugar until pale and fluffy.  Add eggs one at a time annd beat mixture until it is light and fluffy.  Add the flour mixture one-third at a time and beat on low speed until smooth.

Add the egg yolks and the vanilla to the batter and continue mixing until fully incorporated.  Fold in cranberries and pear pieces.  Pour batter into a buttered floured pan and smooth surface.  Place on the middle rack of a 325 degree oven and bake until done, about 35 minutes.

When cake is done, remove from oven and cool.  Allow cake to cool, dust with powdered sugar and serve as desired.

 

Caramel Sauce (makes 1 cup):
2 cups granulated sugar
1 cup water
1 Tbsp lemon juice
1 cup heavy cream

Use a larger pan then you think you will need as the mixture will bubble up when the cream is added.  In a non-reactive saucepan, heat sugar, water and lemon juice.  Allow mixture to melt and as cooking, turn a golden caramel color.  Pull sugar mixture off the heat and add heavy cream.  Be careful as mixture will bubble violently.  Mix in cream then add mixture back to the stove and allow to thicken slightly.

Tuesday, 25 February 2014 06:45

Geek of the Week: Diet Bet

DietBetter.com and the companion app Diet Bet (iTunes) let you bet on yourself to lose weight!  The games are a $25 buy-in.  Your options are:  "Lose 4% in 4 Weeks" or "Lose 10% in 6 Months".  At the end of the game, the pot is split between those who hit their goal weight.  To keep it fair and for verification, you submit a full-body selfie and a picture of your weight on the scale...before and after.  *The pictures are submitted to a referee only and are not published.

 

Friday, 21 February 2014 06:17

Wedding Soup with Turkey Meatballs

Serves 8

 

Meatballs:

2 eggs

1/4 cup bread crumbs

1/4 cup grated Parmesan

8 oz. lean ground turkey

1 sm. onion, minced

1/4 cup fresh Italian parsley, chopped

1 tsp. garlic, minced

1 tsp. salt

1 tsp. freshly ground black pepper

Soup:

8 cups chicken stock

1 lb. spinach, coarsely chopped 

4 eggs

2 Tbsp. freshly grated Parmesan

Salt and freshly ground black pepper

 

To make the meatballs: Mix egg whites, bread crumbs, parmesan, ground turkey, onion, parsley, garlic, salt and pepper in a large bowl to blend. Using 1 teaspoon for each, shape the meat mixture into meatballs. Place on a baking sheet and bake for 20 minutes at 350°.

 

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Whisk the eggs and cheese in a medium bowl to blend. Gradually drizzle the egg mixture into the boiling broth, stirring gently with a fork to form thin strands of egg. Add the meatballs and Swiss chard and simmer for 10 minutes. Season the soup to taste with salt and pepper. Ladle the soup into bowls to serve.

Tuesday, 18 February 2014 07:35

Geek of the Week: Pulse Point

Tied in with 911, this app helps first responders in cardiac emergency situations.  After the dispatchers sends an ambulance to the scene, an alert is sent to app users who are in the immediate area.  The hope is that someone 50 feet away could perform CPR and potentially save a life in the time it takes an ambulance to arrive.  *The alerts are only sent for victims in a public place like a park or a mall.  After downloading the app, select Cleveland EMS and Westshore Fire Departments in the settings.  Pulse Point currently works in the cities of Cleveland, Westlake, Bay Village, Rocky River, Fairview Park and North Ridgeville.  Free in GooglePlay and iTunes

 

Friday, 14 February 2014 05:49

Dark Chocolate Irish Cream Truffles

Yields: 20 truffles

 

10 oz. 72% dark chocolate, chopped small

1/2 cup heavy cream

2 Tbsp. Irish Cream Liquor

 

To Finish:

¼ cup cocoa powder

1/3 cup raw sugar

Blend cocoa powder and raw sugar together in a food processor

 

Heat cream in a small saucepan.  Pour cream into chocolate in a medium sized metal bowl and stir with a rubber spatula until chocolate is melted.  Add liquor and incorporate. Pour chocolate mixture onto parchment-lined baking sheet or a large plate. Cover with plastic wrap and chill until firm, at least one hour.

Scoop cold chocolate mixture into truffles using a #100 ice cream scoop or small teaspoons.  Roll truffles into round shape – cool again if necessary then roll in finishing powders. 

 

Store truffles in airtight containers, in single layers, between sheets of parchment or waxed paper. These truffles can be refrigerated for up to a week; frozen for up to a month.

 
Friday, 07 February 2014 06:14

German Chocolate Cupcakes

About 24 small cupcakes

 


For the cupcakes:

 

¾ cup chopped bittersweet chocolate, do not use chips
6 Tbsp. water
8 oz. (2 sticks) unsalted butter, at room temperature
1 1/4 cup + 1/4 cup sugar
4 lg. eggs, separated
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk, at room temperature
1 tsp. vanilla extract

For the filling:
1 cup heavy cream
1 cup sugar
3 lg. egg yolks
3 oz. butter, cut into small pieces
1/2 tsp. salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the chocolate icing:
8 oz. bittersweet or semisweet chocolate, chopped
1 1/2 oz. unsalted butter
1 cup heavy cream

 

Line 2 muffin tins with liners. Preheat the oven to 350°F.

 

Melt chocolate together with the 6 Tbsp. of water. Stir until smoothallow to cool to room temperature. 

 

In a kitchen mixer, cream together butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Add in the melted chocolate and egg yolks. Mix together. 

 

Sift together the flour, baking powder, baking soda, and salt.

 

Mix in half of the dry ingredients into the  butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

 

In a separate bowl, whip the egg whites until frothy then add in a 1/4 cup of sugar until they form soft peaks. 

 

Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.

 

Divide the batter into the muffin cups about 2/3 full and bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.

 

While the cakes are baking and cooling, make the filling and icing.


To make the filling:

Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 oz. butter, salt, toasted coconut, and pecan pieces in a large bowl.

 

Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°F.)

 

Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)

 

To make the icing:

 

Heat the cream, chocolate and butter stirring until chocolate is melted and mixture is smooth. Let sit until room temperature.


To assemble the cupcakes:

 

Once the cupcakes have cooled, use a tool to push down the center of the cupcake creating a small hole.  Place a small amount of filling inside each cupcake.  Top with chocolate icing and serve.

Page 28 of 32