Let's start the Cook for Good Challenge with an immediate, delicious reward: pudding! Make Chocolate Coldocado pudding (recipe available to Summer Challenge subscribers and Cook for Good supporting members). It's terrific at room temperature or chilled. Frozen in an ice-cream maker, it’s better than any store-bought chocolate ice cream I’ve ever had and nearly as good as my former favorite (Chocolate Velvet Ice Cream from the August 1997 issue of Gourmet), which takes about 90 minutes to make plus three hours of cooling between cooking and beating the custard before you freeze it. If you plan to freeze it, do what it takes to get your ice-cream maker ready today. I freeze the cylinder overnight.
Make enough pudding so everyone can have one serving today and one chilled tomorrow. You're cooking once and enjoying twice!
After you're done making the Coldocado, make Vinaigrette (WOA page 201). Here's a new trick, too: dedicate a jar to your vinaigrette and mark the levels for vinegar and oil. You'll save a little extra time and clean up. Notice how adding the mustard and then shaking the jar creates a rich-looking salad dressing that separates more slowly than plain vinegar and oil.
How did your pudding turn out? How are you feeling about starting the Cook for Good Challenge? Share your experience in the comments below.