Morning Show (454)

Friday, 05 February 2016 08:11

Chocolate Pralines

Makes 12-20

1 cup brown sugar

1 cup granulated sugar

½ cup heavy cream

¼ cup whole milk

1/8 teaspoon salt

2 Tablespoons unsalted butter

1 ounce finely chopped dark chocolate

1/2 tablespoon vanilla extract

3/4  cup pecan pieces


In a heavy bottomed non-reactive saucepan over low heat, combine sugars, cream, milk and salt.  Stir until sugars have melted.  Once sugars have melted make sure the sides of the pan are free from “radical” sugars and stop stirring. 


Add a candy thermometer to the pan and cook the mixture until it reaches 235 degrees F.


Remove pan from heat and add the butter, chocolate, and vanilla.  Be careful as mixture may bubble.  Stop stirring and allow mixture to rest until it have cooled slightly and is no longer shiny. 


Pipe out silver dollar shaped pralines and top with pecan pieces.  Allow to cool to set.


Sore in an airtight container for up to 2 weeks.

Monday, 01 February 2016 11:54

Geek of the Week: CBS Sports

Sunday is Super Bowl 50. The game will be broadcast on CBS, it will also be streamed, live, on the CBS Sports App. If you cut the cable and don't have an antenna, get the app for free on Google Play or iTunes!  Stream the game to your TV with Chromecast.  Or get the app on your Roku or Apple TV.


Thursday, 28 January 2016 13:36

Carrot Ginger Soup

Serves 8

2 Tbsp. olive oil

1 Vidalia onion, diced

2 celery stalks, diced

2 Yukon potatoes, peeled and diced

4 lbs carrots, peeled and chopped

1 Tbsp. fresh ginger, minced

2 quarts chicken stock

1/2 cup heavy cream

2 tsp. fresh nutmeg, grated

Salt and pepper to taste


Heat oil in a large sauce pot.   Sauté onions, carrots, celery, and potatoes until tender.  Add stock and allow to boil.  Cook soup for 20-30 minutes to marry the flavors. 


In small batches, puree soup in a food processor or blender.  Please be careful not to fill the processor bowl as hot liquid expands quickly when blending.  Place pureed soup back into soup pot to reheat.   Add cream, nutmeg and ginger.  Salt and pepper to taste.

Tuesday, 26 January 2016 09:55

Geek of the Week: Zero

Zero email app takes the Tinder approach to your inbox. You can view your inbox as normal, or you can view just new messages and swipe-up to delete.

Swipe left to bring out an options menu to move the message to a folder, mark it as spam, or “snooze” a message. The snooze feature will re-deliver the message to you the next day (or tomorrow night or in a week, whichever you choose). So, if your team emailed you the file for tomorrow's presentation...rather than rifling through your messages during a appears fresh and new at the top of your inbox.

The app is made to be fast. Everything loads quickly, attachments are displayed almost immediately without having to wait for them to download or go into a preview mode.


Or, download it for free in the app store (sorry, no Android version yet)

Serves 8

6 cups mixed greens, chopped bite sized

1 cup mandarin orange slices

1/4 cup toasted almonds slivers

3/4 lb. boneless, skinless chicken breasts, pounded thin

*For Dressing:*

1/4 orange juice

Zest of one orange

2 Tbsp. raw honey

3 Tbsp. rice wine vinegar

3 Tbsp. vegetable oil

1 Tbsp. fresh grated ginger

2 tsp. sesame oil

In a large bowl, whisk together orange juice, honey, orange zest, fresh
grated ginger and rice wine vinegar. While whisking slowly add in a
constant drizzle the oil to create an emulsion.

Remove 1/2 cup of dressing. Marinate chicken in 1/2 cup of dressing for
2 hours. Discard dressing used for marinade.

Grilled chicken on an outdoor grill or indoor grill pan. Cook chicken
until it reaches an internal temperature of 165° and juices in the
chicken run clear. Set aside.

Add sesame oil to remaining dressing and whisk together.

In a large bowl toss together mixed greens and oranges. Add dressing and

Slice chicken on a diagonal into strips. Plate salad onto individual
dishes top with chicken breast and garnish with toasted almonds.

Wednesday, 20 January 2016 05:31

Geek of the Week: Sunshine

Introducing crowd sourced weather forecasts! The Sunshine app does for weather what Waze does for traffic. Users update the conditions in their immediate surroundings...the database collects that information and combines it with that from weather stations and regional forecasts to compile what they call a hyper accurate forecast.

Think about how that would have effected your commute over the last two days of Lake Effect Snow.

Free, only available for iPhones

Thursday, 14 January 2016 13:22

Chocolate Cherry Bread Pudding

Serves 8-10

8 Tbsp. (1 stick) unsalted butter, melted

1 1/4 cups tightly packed brown sugar

1 Tbsp. pumpkin pie spice

3 1/2 cups half and half

5 lg. eggs

2 Tbsp. vanilla extract

9 cups day old country bread, cubed

½ cup chopped bittersweet chocolate

1 cup dried cherries

Butter and flour for the pan


Prepare a 13- by 9-inch glass baking dish by greasing it with butter and a light coating of flour.


In a large mixing bowl, whisk together butter, sugar, pumpkin pie spice, half and half, eggs, and vanilla extract. Fold in bread cubes until fully coated and bread has absorbed most of the liquid mixture. Fold in cherries.


Spoon bread pudding into the prepared baking dish.  Place chocolate pieces evenly throughout the pudding.  Cover the dish with aluminum foil.  Refrigerate until ready to bake.


Turn oven to 350°F. Place pan in oven as it is heating up.


Bake for 30 to 45 minutes. Remove the foil and continue baking until bread pudding is golden brown approximately 10 to 15 minutes.




Anglaise Sauce

Yields 2 cups

2 cups whole milk

2 Tbsp. vanilla bean paste

6 Tbsp. granulated sugar

6 lg. egg yolks

1/8 tsp. salt

2 Tablespoons Gran Marnier


In a non-reactive saucepan, combine vanilla bean paste, sugar, salt, and milk and heat together until milk is just under boiling point.


In a separate bowl, combine together the egg yolks. Liaison the hot milk mixture into the eggs while whisking constantly. Once eggs have slowly heated in temperature to prevent curdling, marry the two liquids and return combined mixture to pan and stove top.


Heat liquid slowly over a medium heat being cautious not to create curdling on the bottom of saucepan and allow mixture to reduce to a thick cream. Add liquor.


Strain through a chinois if necessary. Serve with bread pudding.

Wednesday, 13 January 2016 06:19

Geek of the Week:

Tasting Room, is the fastest growing wine club in the country. It really is like Netflix...but for wine. The site recommends wines, based on your previous preferences, and sends you a case of new, different wines (or the same ones you like) on a regular basis.

Sign-up at The cost to join is just under $10.

They mail you a six-bottle sampler for you to drink and rate. Based on those answers, Tasting Room starts to build your taste profile.

After that, they send a 12-bottle case of wine (cost @ $12/bottle) as often as you want...and like Netflix, the more you rate, the more complex your taste profile becomes.

Each bottle comes with a satisfaction guarantee. If you don't like it, they'll send you a new bottle or give you a credit toward your next purchase.

Cancel at any time.

Thursday, 07 January 2016 15:35

Mushroom Quinoa Spinach Salad


Serves 8

2 Tbsp. unsalted butter

3 cloves garlic, minced

3 cups mixed fresh mushrooms (shitake, cremini, chanterelles, morels, etc.)

2 cups cooked quinoa, cooled

2 cups fresh spinach

1/4 tsp. crushed red pepper flakes

Salt and pepper, to taste

1 1/2 cups cherry or grape tomatoes, halved

12 pitted kalamata olives, halved

1/4 cup parsley, chopped


In a large sauté pan, melt butter. Add garlic and mushrooms, red pepper flakes, salt, and pepper and cook until most of the moisture from the mushrooms is removed. Allow to cool. Toss with quinoa, tomatoes and olives.  Toss with half the dressing and place on a bed of dressed spinach.




1/4 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 ½ tablespoon Dijon mustard

2 teaspoons granulated sugar

1/2 teaspoon fresh oregano

Salt and pepper to taste


In a large serving bowl, combine olive oil, vinegar, mustard, sugar, oregano, salt, and pepper. Whisk together. Divide dressing in half and toss half with quinoa mixture and half with spinach. 

Tuesday, 05 January 2016 17:02

Geek of the Week: SmartWheel

Prepare to make texting and driving a thing of the past!  This device clips on to a standard steering wheel and senses when there are two hands on the wheel or just one.  It also can tell when there are two hands very close together, like if both hands are at the top of the wheel so you can steer and text at the same time.

If the Smart Wheel senses just one hand on the wheel, it lights up and buzzes until both hands are steering.

But it doesn't stop there.

The sensor also records all of the data it collects and relays it to the companion app on Mom and Dad's phone.  (same goes if the device it removed or otherwise tampered with).

The inventor (20-year-old T.J. Evarts) is currently showing off the Smart Wheel at the Consumer Electronics Show in Las Vegas.

Featured on ABC's Shark Tank, this invention is expected to hit the market later this year and retail for about $200.

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