Inspiration for tonight's dinner: the all-American soda fountain. Honest food for honest folks. A juicy, gooey cheese and onion mess of a Patty Melt, followed by a big bowl of Chocolate Pudding. Soda jerk and sparkly red vinyl swizzle stool not included.
What can we say? You can have something green for dinner tomorrow, and in the meantime there'll be no complaints tonight.
3 tablespoons tapioca flour 1/2 cup heavy cream + more for whipping to top the pudding, if you like 6 ounces 66% dark chocolate 2 pounds 85% lean ground beef 12 button mushrooms 8 ounces Gruyere 8 slices light rye bread
As always, we trust you've got eggs, vanilla, onions, butter, salt, pepper, milk, mustard, Worcestershire, mayo, and pickleson hand. If we're way off base, add them to the list!
1. Make the chocolate pudding! It needs a nice chill in the fridge, and it's a pretty fast little monster of a recipe (thanks, blender!). Let it chill while dinner happens.
2. Patty melt time! Coast blissfully through dinner prep, knowing that there are fudgy, bittersweet bowlfuls of chocolate deliciousness awaiting you at the end of the night.
As I mentioned above, you may want to have something green for dinner tomorrow night. Like this, or maybe this. But that's tomorrow. For now, snuggle up on the sofa with a big spoon and a bowl of pudding and bask in a dinner well done.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.