Text 6629, 97 rader
Skriven 2011-02-03 14:58:42 av Sean Dennis (1:18/200)
   Kommentar till text 6593 av NANCY BACKUS (1:261/1381)
Ärende: potatory 949
====================
Hello, NANCY.

Wednesday February 02 2011 at 21:13, you wrote to me:

 NB> It's a nursing school... but it's a philosophy prof...  I agree on
 NB> your assessment.  Dunno if she would file a complaint, even if she
 NB> thought it might be efficacious...  And last I heard, she was starting
 NB> to feel some better...  Her parents might complain, if they thought it
 NB> would do any good...

What in the heck does a philosophy class have to do with nursing?  I dunno,
doesn't make sense to me, but in any case, glad to hear she's doing better and
hopefully her parents will make someone eat shoe leather for a week. :)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate-Glazed Chocolate Tart
 Categories: Desserts, Chocolate, Pies
      Yield: 9 Servings

MMMMM---------------------------CRUST--------------------------------
      9    Chocolate graham crackers
           - (not chocolate-covered);
           - fine ground (1 cup)
      5 tb Unsalted butter; melted
    1/4 c  Sugar

MMMMM--------------------------FILLING-------------------------------
  1 1/4 c  Heavy cream
      9 oz Bittersweet chocolate (not
           - more than 65% cacao if
           - marked); chopped
      2 lg Eggs
      1 ts Pure vanilla extract
    1/4 ts Salt

MMMMM---------------------------GLAZE--------------------------------
      2 tb Heavy cream
  1 3/4 oz Bittersweet chocolate;
           - fine chopped
      1 ts Light corn syrup
      1 tb Warm water

  Equipment: a 9" round fluted tart pan (1 inch deep) with removable
  bottom

  A triple layer of crumbly crust, a truffle-like interior, and an
  almost patent-leather-shiny glaze make this tart the chicest take on
  chocolate we've come across in a long time.

  Make crust: Preheat oven to 350°F with rack in middle.

  Stir together all ingredients and press evenly onto bottom and 3/4"
  up side of tart pan. Bake until firm, about 10 min. Cool on a rack 15
  to 20 minutes.

  Make filling: Bring cream to a boil, then pour over chocolate in a
  bowl and let stand 5 minutes. Gently stir until smooth.

  Whisk together eggs, vanilla, and salt in another bowl, then stir into
  melted chocolate.

  Pour filling into cooled crust.

  Bake until filling is set about 3 inches from edge but center is still
  wobbly, 20 to 25 minutes. (Center will continue to set as tart
  cools.) Cool completely in pan on rack, about 1 hour.

  Make glaze: Bring cream to a boil and remove from heat. Stir in
  chocolate until smooth. Stir in corn syrup, then warm water.

  Pour glaze onto tart, then tilt and rotate tart so glaze coats top
  evenly.

  Let stand until glaze is set, about 1 hour.

  Cooks' note: Tart is best the day it is made but can be made, without
  glaze, 1 day ahead and chilled. Bring to room temp before glazing.

  by Paul Grimes

  Gourmet | September 2008

  Makes 8 to 10 servings

  Meal Master Format by Dave Drum - 30 August 2008

  Uncle Dirty Dave's Archives

MMMMM

Later,
Sean

... Explosion Rocks Kitchen!  Cat claims innocence!
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.926.7999 - paragon.darktech.org (1:18/200)