Morning Show (427)

Wednesday, 06 April 2016 05:38

Geek of the Week: Kuvee Smart Wine Bottle

Once you open a bottle of wine, it's only good for about a day. The Kuvee Smart Bottle allows you to keep an open bottle of wine fresh for about a month! Insert their specially packaged, bottle into the Kuvee Smart Bottle and the screen tells you the type of wine you're drinking, gives you a little story and history of the vineyard, and tells you how many glasses are left in the bottle. (you can even order more wine...right from the bottle!). Want to switch, pop out one bottle, insert another one! The specialized system prevents oxygen from coming in contact with the wine in the bottle, so it stays fresher longer. Pre-order now at Kuvee.com.

Cost is $200 and it comes with a $100 voucher for wine! Smart Bottles ship in early 2017.

Check out their demonstration video HERE.

Friday, 01 April 2016 05:22

Lemon Chiffon Pie

Makes 2 Pies


Graham Cracker Crust:
2 1/2 cups Graham Cracker crumbs
1 pkg. vanilla sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt

 

Filling:
1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 (6 oz.) can frozen lemonade concentrate, room temperature
2 (8 oz.) packages cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 1 lemon
1 additional lemon for garnish
1 envelope unflavored gelatin
1/4 cup cold water to soften

Chantilly Cream:
2 cups heavy cream, chilled
1/2 cup confectioners’ sugar
1 pkg. vanilla sugar


In a large bowl, combine crust ingredients, mix well. Press into 2 pie dishes.

In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended. On low speed, add lemonade, vanilla sugar, salt, zest and juice of lemon.

Increase speed and beat until blended. Heat gelatin with water in the microwave for 10 seconds to melt. Stir into lemon filling. Fold in whipped cream. Pour into crust, refrigerate 2-3 hours or overnight.

In a large mixing bowl, whip all Chantilly cream ingredients to stiff peaks. Fill a pastry bag fitted with a large star tip and pipe rosettes on top of each pie.  Place lemon slices on top of rosettes and serve.

Tuesday, 29 March 2016 13:40

Geek of the Week: ManeStreem

Need a hair cut NOW, need your nails done NOW, need a massage NOW? Here's the app for you! It's called ManeStreem and its free for iPhone and Android. Schedule a beauty appointment almost instantly. The same way that Orbitz or Priceline finds open hotel rooms, ManeStreem finds canceled or available appointments that you can swoop in and claim within the hour. Prices for services vary because the stylists set their own rates. You can even pay and tip right from the app. It works great if you're on the road and a beauty emergency pops up.

Friday, 25 March 2016 05:35

Vegetable Casserole Soup

 

Makes 12-14 servings

3 Tbsp. olive oil                                                       

4 cloves garlic, minced

2 carrots, peeled and cut into 1/4 inch dice

2 lg. zucchini, rinsed and cut into 1/4 inch dice

1 cup broccoli florets

2 potatoes, peeled and cut into 1/2 inch chunks (optional)

1 cup dry white wine

3 cups canned tomato chunks

4 qt. vegetable stock

½ lb. lasagna noodles

1 lb. fresh spinach, stems trimmed, leaves cut into thin strips

1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained

1 cup grated parmesan cheese

1/4 teaspoon red chili flakes (more or less to taste)

Salt and freshly ground pepper, to taste

1 ½ cup sour cream

1/2 cup fresh basil, chopped

 

Heat the oil in a large stockpot over medium-high heat. Stir in the carrots, zucchini, potatoes, broccoli and cook, stirring frequently for 10 minutes, add the wine and garlic. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the spinach, and beans and uncooked lasagna noodles broken into pieces. Simmer the soup uncovered, stirring occasionally, for 45 minutes.

 

Season to taste with chili flakes, salt and pepper. Add parmesan cheese.  Serve with dollop of  sour cream and sprinkle of basil.

Thursday, 17 March 2016 11:19

Chocolate Mocha Cheesecake

 

Cheesecake Crust: 
1 1/3 cups oreo cookie crumbs

6 Tbsp. (3/4 stick) unsalted butter 

 

Cheesecake filling: 
2 1/2 cups cream cheese, room temperature 
3/4 cup sugar

1/4 cup heavy cream

1 Tablespoon espresso powder
1 1/2 Tbsp. cornstarch 
3 large eggs 
3 large egg yolks 

 

Chocolate Sauce:

8 oz. semisweet chocolate, melted
2 oz. heavy cream

1 Tablespoon vanilla extract

 

Preheat the oven to 350° F. Melt butter and pour over crumbs in a large mixing bowl. Mix ingredients together until crumbs are well saturated by butter.  Press crumb mixture into pan and up sides of a 9 inch spring form pan. Bake in oven for 8-12 minutes until crust feels dry and firm.

 

Mix cornstarch and espresso powder into heavy cream until thoroughly mixed together. Set aside.

 

In a kitchen mixer, beat the cream cheese to a smooth consistency.  Mix in sugar.   Beat in eggs and yolks a little at a time. Add the espresso mixture and mix to a smooth batter. 

 

Wrap the outside of the cooled spring form pan with cling wrap and then aluminum foil. This is to prevent water from seeping into the cake.  Sit the spring form in a baking dish and pour the cheesecake filling into the spring form. Fill the baking dish with boiling water to come about half way up the spring form pan.

 

Bake in the water bath for approximately 35-45 minutes until the top of the cheesecake is firm but underneath is still slightly giggly. Remove spring form from pan in oven and immediately remove foil and wrap.  Allow the cheesecake to cool. Then refrigerate overnight to set.

 

Over a double boiler, melt chocolate.  Once melted, stir in heavy cream and vanilla extract.  Set chocolate mixture aside to cool slightly. Over a very cold cheesecake pour ganache and allow it to drip a little over the sides.  Chill to solidify the chocolate ganache.

Wednesday, 16 March 2016 06:50

Geek of the Week: March Madness LIVE

This year's NCAA tournament will be streamed live. Get every game, plus analysis, on demand video, social media content, and more. Look for the free apps on GooglePlay, AppleTV, GooglePlay, ChromecastAmazon Appstore, Roku Channels, Windows Store, CBSSports.com, BleacherReport.com, and of course, NCAA.com/MarchMadness.

Wednesday, 16 March 2016 06:34

Geek of the Week: WunderStation

This an iPad weather app from the folks at Weather Underground. If you are a geek about the weather...this is for you. It gathers data from the 37,000 personal weather stations linked to Weather Underground, to provide hyper-local weather condition information at your finger tips. Graphs, charts, and maps that show current conditions, trends, past data...national, regional, local, right down to your neighborhood. If you geek out over the weather...head to iTunes now and download WunderStation for free.

Don't have an iPad? You can also go to WeatherUnderground.com.

Tuesday, 08 March 2016 11:59

Geek of the Week: Peeple

This is, essentially, Yelp...but for human beings instead of restaurant. Rate people based on their professional, personal or dating behaviors. The purpose is to help manage your online reputation. Those Spring Break '02 pictures of you aren't going to disappear and potential employers could get the wrong idea about you...but with good reviews on Peeple, it might just tip the scales in your favor.

Only available for iOS and free on iTunes. For more information try ForThePeeple.com

Friday, 04 March 2016 06:38

Stonington Chowder

Serves 6

5lbs littleneck clams (steamed, cleaned, and chopped...reserve the liquid)
1 cup water
1/4 cup dry white wine
2 bay leaves
2 Tbsp olive oil
2 cups fish or chicken stock
2 Tbsp butter
1 onion, small, diced
2 celery stalks, small, diced
3 carrots, small, diced
2-3 sprigs fresh thyme
2 fresh bay leaves
1 1/2 lbs fingerling potatoes, small, diced
1/2 cup heavy cream

In a large stock pot, steam the clams with the water, white wine and 2 bay leaves until they open. Discard any clams that have not opened. Do not consume. Remove the meat from the shell and strain the clam juice through a double layer of cheese cloth. Reserve the juice. Clean the clams and chop fine. Reserve the meat

In a 6 qt heavy bottom stock pot, heat oil and saute the onions, celery, and carrots until tender. Add the fresh thyme and bay leaves. Cook for 1 minute. Add the potatoes and cook until they just become tender. Add the reserved clam juice and clam meat. Bring to a simmer, cook until the potatoes are cooked through. Finish with the heavy cream.

Tuesday, 01 March 2016 13:52

Geek of the Week: IMDB

The Internet Movie Database. Ever been watching a movie or TV show and think “where have I seen that actor before?” Go to IMDB.com or the free companion apps and look it up. Search by actor's name, TV Show or Movie title, even song titles register. Get a cast list, see trivia about the actors and crew, see everything they've ever worked on...not to mention the latest entertainment news and previews of coming attractions.

IMDB.com or free on iTunes and GooglePlay.

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