Morning Show (435)

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.

Friday, 26 February 2016 07:18

Lobster Bruschetta

2 cups cooked lobster meat
8 oz cream cheese
6 oz cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup lemon juice
1Tbsp lemon zest
1/4 cup scallions (washed and diced)

In a double boiler, melt cream cheese and cheddar cheese, stirring together. Add lemon zest, Parmesan cheese and lemon juice. Fold in lobster. Stir to combine. Spread on toasted French bread, sprinkle with scallions.

To make Bruschetta:
16 French baguette slices (1/2" thick)
3Tbsp olive oil

Heat grill, or pre-heat oven to 375.

Arrange the bread slices on a large baking sheet. Drizzle with olive oil, then place on hot grill and mark on one side. Alternatively, bake until golden and crisp (6-8 minutes)

Tuesday, 23 February 2016 13:52

Geek of the Week: BrightNest

It's almost time to start your spring cleaning. This website and its companion app is full of tips and tricks for organizing, repairing, and refreshing your home. Advice for everything from the living room to the garage, from the furnace to the fridge. Decorating ideas, pest fighting remedies & lifehacks. Hire a pro or do it yourself, spend lots or spend nothing, do it green or don't, grow it yourself or cook it yourself...Its all here and its all free. Well...mostly free. There is an optional account sign-in that customizes your experience, and it's powered by Angie's List so you may be redirected to the subscription site if you want to find professionals in the area to do the work for you.

BrightNest.com or get the app in iTunes or GooglePlay.

Wednesday, 17 February 2016 05:37

Geek of the Week: World's Biggest Crossword

This is a simple app that brings the excitement and fun of trophies and achievements and bonus points, normally found in game apps...to the world of crossword puzzles.

Like traditional crossword puzzles, there are clues to 3 across and 5 down...but they give you the letters. 10 of them. So if you're stumped, you can eliminate words you THINK might be the answer because, for instance, there's no “J” in the available letters.

As you play, you earn tokens and points, that can be cashed in for hints in the game. For 400 points, you can eliminate the bogus letter choices and be left only with those found in the answer; for 300 points you can ask the app to give you the first letter of the answer.

A word of warning, however: The game isn't native to America, so some words may use the European spelling (colour, aeroplane) or measurements (liter, kilogram, etc)

The app is free on iTunes and Google Play.

Thursday, 11 February 2016 10:32

White Chocolate Raspberry Crème Brûlée

Serves 8

Custard:
1 cup heavy whipping cream
3 oz. good-quality white chocolate, finely chopped
5 lg. egg yolks
1/4 cup raspberry puree

1/2 tsp. vanilla extract

 

Garnish:

2 Tbsp. granulated sugar
Fresh raspberries

 

Preheat oven to 325° F.

 

In a non-reactive saucepan, heat cream to just under boiling. Remove from heat, add white chocolate and stir with a silicone spatula until melted.

 

In a separate bowl, whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks until incorporated. Divide custard between 8 (4 ounce) ramekins cups. Spoon small amount of puree into each cup and lightly swirl in to marble.

 

Place custard cups into a baking dish with sides. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Do not get any water into cups. Bake just until the crème brûlée is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate overnight.

 

Remove the crème brûlée from the refrigerator 10 minutes prior to browning the sugar on top. Divide the sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brûlée to sit for at least 2 minutes before serving. Garnish with fresh raspberries and serve.

Tuesday, 09 February 2016 13:26

Geek of the Week: Fingle (for iPad)

Here's a great couple's game for Valentine's Day. Its a two-player game that works best on iPads. Two players work as a team, using their fingers to follow or trace shapes on the screen. You bump into each other, slide through or around each other, graze each other's hands, it is quite ...suggestive... and is perfect for the romance that goes along with the 14th.

Only $1.99 in the AppStore...check out a video at Fingle.GameOvenStudios.com

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.

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