Archive for the ‘Food’ Category

Cheesecake of the Month – October 2017!

October 14, 2017

Happy Saturday! Last month I ran across a video that demonstrated how to create a “mirror glaze” cake (see below).  So I then thought, hmm, I wonder if there is a “cheesecake” version.  And, lo and behold, yes there is (several as a matter of fact).   Here’s a link to the version that appeared in Canadian Living magazine back in 1995.

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Grilled Veal Rolls!

October 5, 2017

I don’t normally grill (and do not even own a grill), but this recipe sound positively wonderful and I may have to investigate finding a grill to try this one out on.

Grilled Veal Rolls

8 slices of veal top-round (about 4 ounces each)
1 cup of freshly grated Pecorino Romano cheese
1/4 cup of fresh bread crumbs
1/2 cup of finely chopped Italian parsley
1/4 cup of pine nuts
1/2 cup of dried currants or small raisins (soak them in warm water for an hour and then drain before using)
Salt and pepper
8 sprigs of rosemary (about 5 inches long)
2 Tablespoons of olive oil

1.  Preheat your grill.

2.  Pound each of your veal slices (place each slice between oiled pieces of foil) to about 1/16-inch thickness (be careful not to tear the meat).  Lay each piece out on your work surface.

3.  In a medium bowl, still together the cheese, bread crumbs, parsley, pine nuts, and drained currants until well mixed.  Season the veal slices with salt and pepper.  Divide the cheese mixture among the veal, spreading it out thinly.  Roll each piece up tightly, starting from a short side; secure them with toothpicks.

4.  Lay 2 veal rolls side-by-side, about 1/2-inch apart, and skewer them with 2 rosemary sprigs.  Repeat with the remaining sets of veal.  Season the rolls with salt and pepper and brush with olive oil.

5.  Grill for 3-4 minutes per side, until nicely charred but still medium.

Serve with a garnish of salad greens (if desired).

Source: Molto Italiano, by Mario Batali, p. 353

Cheesecake of the Month – September 2017!

September 16, 2017

Having several “cheesecake-recipe-specific” cookbooks in my kitchen, I generally don’t have to hunt too hard for ideas.  But every now and then I will run across a new recipe that I had never before encountered.  This month’s recipe is one of these new discoveries (courtesy of Karen Barker in Baking from the Heart by Michael J. Rosen).  Yum!

Brown Sugar Cheesecake (with a bourbon-peach sauce)

Crust ingredients
1/4 cup plus 2 Tablespoons of graham cracker crumbs
1/4 cup plus 2 Tablespoons of finely ground pecans
2 Tablespoons of sugar
2 Tablespoons of butter, melted

Filling ingredients
3 packages (8-ounces each) cream cheese, softened
1 cup of light brown sugar
2 Tablespoons of molasses
1 cup of sour cream
1 teaspoon of vanilla extract
3 large eggs plus 1 large egg yolk, lightly beaten

Directions
1.  Preheat the oven to 350 degrees.  Butter an 8-inch springform pan and wrap the pan in aluminum foil.

2.  For the crust, combine the graham cracker crumbs, pecans, sugar, and melted butter in a small bowl.  Press this mixture onto the bottom and slightly up the sides of your springform pan.  Bake for 8-10 minutes, or until golden brown before removing to a rack and cooling completely.

3.  For the cheesecake, in a large bowl, combine the cream cheese  and brown sugar and mix until smooth (2-3 minutes).  Add the molasses, sour cream, and vanilla and mix until just combined.

4.  Add half of the egg mixture and mix until just incorporated then repeat with the other half of the egg mixture.

5.  Pour the batter into your prepared pan and place it in a shallow roasting pan.  Place the roasting pan on the lowest rack of the oven and create a water bath by adding water until the cheesecake pan is half immersed.

6.  Bake for 1 hour then lower the temperature to 325 degrees and bake for an additional 20 minutes.  The cheesecake should be set and puffed up around the edges while the center will retain a slight jiggle.  Remove the cheesecake pan from the water bath and allow to cool completely on a rack.  Cover and refrigerate for at least 6 hours before serving.

7.  Remove from the pan and serve with the bourbon-peach sauce

Bourbon Peach Sauce

8 ripe medium-sized peaches
1/4 cup of sugar
2 teaspoons of freshly squeezed lemon juice
1/4 cup of bourbon
Pinch of salt
1/2 teaspoon pure vanilla extract

1.  Bring a medium saucepan of water to a boil.  Prepare a large bowl of ice water.  Using a small paring knife, draw a long shallow “x” across the skin of each peach.  Gently place the scored peaches into the saucepan and blanch for 30-40 seconds.  Using a strainer, remove the peaches from the water and plunge them into the ice bath for a few minutes.

2.  Peel the peaches, halve them, and discard the pit.  Slice each peach into several thick wedges.

3.  Ina medium non-reactive  saucepan, combine the peaches, sugar, lemon juice, bourbon, and salt and cook over medium heat, stirring occasionally, for 10-15 minutes, or until the peaches are very soft and the liquid has become syrupy.  Remove from the heat and stir in the vanilla.

4.  Cool the peach mixture and the puree in a blender.  Strain the puree through a fine-mesh strainer.  Taste the sauce and add sugar or lemon juice to taste.  Cover and refrigerate until you are ready to use.

Source: Baking from the Heart by Michael J. Rosen, p. 111

“Weeds” with Sausage!

September 6, 2017

Here’s a recipe that I will be trying within the next week or so.  I’d not heard of this type of pasta before, but the “weeds” refers to gramigne which apparently resembles a slightly unraveled phone cord.  I’m not sure how easy it will be to find gramigne, but if it proves to be difficult, you could always use fusilli or rotelle.

“Weeds” with Sausage

1 Tablespoon of olive oil
1 Tablespoon of butter
1 large onion, diced
1 pound of Italian pork sausage (without the casing)
6 Tablespoons of tomato paste
1/2 cup of dry white wine
1/2 cup of milk
Salt and pepper
1 pound of gramigne, short fusilli, or rotelle
Freshly grated Parmiagiano cheese

1.  In a 12- to 14-inch skillet, heat the olive oil and butter over high heat.  Add the onion and cook until soft and golden brown (6-8 minutes).  Add the sausage and cook, stirring occasionally (and draining any excess fat), until the sausage is very brown and somewhat crisp (about 10 minutes).

2.  Add the tomato paste and cook, stirring often, until it becomes a deep rust color (about 8 minutes).  Add the wine and cook, stirring frequently, until it is evaporated.  Stir in the milk, season with salt and pepper (to taste), and reduce the heat to a simmer. Continue cooking for about 15 minutes more.

3.  Meanwhile, bring 6 quarts of water to a boil in a large pot, and add 2 Tablespoons of salt.  Drop your pasta into the water and cook until just al dente.

4.  Scoop out about 1/4 cup of the cooking water (set aside) and drain the pasta.  Add the pasta to the sauce and toss over high heat for 1 minute (to coat), add a bit of the reserved water if necessary to “loosen” the sauce.

5.  Divide the pasta among your pasta bowls, top with the Parmiagiano cheese and serve.

Molto bene!

Source: Molto Italiano by Mario Batali, p. 189

Cheesecake of the Month – August 2017!

August 15, 2017

Every know and then you run across a recipe that makes you “stop, and take notice.”  This month’s cheesecake recipe is no exception.  And as much as most people like chocolate chip cookies, this cheesecake is sure to be a hit.

Chocolate Chip Cookie Dough Cheesecake

Ingredients
1-3/4 cups of crushed chocolate chip cookies
1/4 cup of sugar
1/3 cup of butter, melted
3 packages (8 ounces each) of cream cheese, softened
1 cup of sugar
3 eggs, lightly beaten
1 cup (8 ounces) of sour cream
1/2 teaspoon of vanilla extract
1/4 cup of butter, softened
1/4 cup of sugar
1/4 cup of packed brown sugar
1 Tablespoon of water
1 teaspoon of vanilla extract
1/2 cup of all-purpose four
1-1/2 cup of miniature chocolate chips, divided

Directions
1.  In a small bowl, combine the cookie crumbs and the sugar; stir in the melted butter and mix.  Press onto the bottom and up the sides of a lightly greased 9-inch springform pan and set aside.  Place the pan on a baking sheet.

2.  In a large mixing bowl, beat the cream cheese and the sugar until smooth.  Add the eggs and beat on low speed until just combined.  Add the sour cream and the vanilla; beat until blended.  Pour this mixture over the crust and set aside.

3.  In another mixing bowl, cream the butter and the sugars on medium speed until light and fluffy.  Add the water and the vanilla.  Gradually add the flour.  Stir in one cup of the chocolate chips.  Drop this dough by teaspoonfuls over the filling and gently push the dough below the surface (the dough should be completely covered by the filling).

4.  Bake at 350 degrees for 45-55 minutes or until the center is almost set.  Cool on a wire rack for ten minutes.  Carefully run a knife around the edge of the pan to loosen and cool one hour longer.  Refrigerate overnight.  Remove the sides of the pan and sprinkle with the remaining chocolate chips before serving.

Excellent Crab Cakes!

August 6, 2017

Last winter I had the pleasure of attending the Culinaria Cooking School for a one-evening team-building event for the Board of Directors of the Special Libraries Association.   I have never been a huge fan of crab meat, but these crab cakes were “to die for.”  And, we actually got to make them ourselves.  Bon appetit!

“Excellent” Crab Cakes

1 pound of fresh jumbo lump crabmeat
1 cup of fresh white bread crumbs
4-5 Tablespoons of mayonnaise
4 Tablespoons of Italian parsley, chopped
1 Tablespoons of black sesame seeds, toasted (optional)
2 Tablespooons of coarse-grained Dijon mustard (rounded Tablespoons)
2 Tablespoons of green onion (or shallots), chopped
4-5 Tablespoons of fresh lime juice
2 jalapeño (or scotch bonnet or Serrano pepper), seeded and minced
2 extra large eggs, beaten to blend
2 Tablespoons of oil
2 Tablespoons of butter
Mixed greens, dressed with light vinaigrette (for serving)

1. Combine the first 8 ingredients in a large bowl and gently toss or mix together (try to not over work the crab so it doesn’t break into tiny pieces). Season the mixture with salt and pepper. Beat the eggs with a fork to blend. Add in the egg and gently blend in with all the ingredients. Form the mixture into equal sized patties.

2. Heat a heavy skillet to medium-high heat. Add 2 TBSP. of oil and then melt 2 TBSP. butter in the center of the oil.   Sauté the crab cakes in batches until golden brown, about 2-3 minutes on each side. Arrange 2 or 3 crab cakes (depending on the size) on each plate. Add some mixed greens dressed with light vinaigrette and top each crab cake
with avocado “butter,” chipotle crème fraîche or your favorite sauce and serve.

Chipotle Crème Fraîche (makes about ¾ cup): Optional
¼ cup of mayonnaise
¼ cup of crème fraîche
4 chilies (canned chipotle chilies in adobo)
1 medium clove of garlic, minced
2 teaspoons of fresh lime juice
2 teaspoons of chopped fresh parsley
2 teaspoons of capers

1. In a blender (or food processor), combine all the ingredients and puree until smooth. Cover and refrigerate for 1-2 hours to chill.

Enjoy!

Cheesecake of the Month – July 2017!

July 15, 2017

Last month, a recipe was circulating around facebook (courtesy of Lindsay and her Life, Love and Sugar blog) that I can’t wait to try . . .

Kahlua Coffee Brownie Cheesecake

The bottom crust is basically a brownie onto which you put the kahlua-coffee cheesecake batter and then top the cheesecake with a heavenly ganache and garnish with kahlua-flavored whipped cream.  Yum!

Here’s the recipe.

Fun Fact Friday, Number Thirty-Two!

July 14, 2017

They say “an apple a day keeps the doctor away” . . . but were you aware that . . .

  • smelling apples (and/or bananas) can help you lose weight? (Real Fact #109)
  • each year the average American eats about fifteen pounds of apples? (Real Fact #273)
  • apples are a member of the rose family? (Real Fact #422)
  • fresh apples float because about 25% of their volume is air?  (Real Fact #720)
  • in ancient Greece, throwing an apple to a woman was considered a marriage proposal? (Real Fact #816)

Source: https://www.snapple.com/real-facts

How About Some Noodles?!

July 6, 2017

If you have been looking for a quick and easy way to add an Asian version to your carb-loading, then look no more.  Here is a tasty recipe that combines chicken, peanut butter, and noodles (with all of the assorted Asian spices) for an entree that will have them begging for more.

Chicken Peanut Noodles

Ingredients
1 teaspoon of garlic powder
1/2 teaspoon each of ginger and salt
4 trimmed chicken thighs (boneless and skinless)
1 Tablespoon of olive oil
1 head of broccoli, chopped
6 ounces of soba noodles (2 bundles)
1/3 cup of peanut butter
2 Tablespoons of soy sauce
1 Tablespoon of rice vinegar
2 teaspoons of honey
1/4 cup of chopped peanuts
1/4 cup of chopped cilantro
Salt and pepper to taste

Directions
1. Boil six (6) cups of water in a covered saucepan over medium-high heat.  To prepare the chicken, sprinkle the garlic powder, ginger, and salt over both sides.

2. Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until almost cooked through (about six (6) minutes), flipping once.  Add the broccoli to the skillet.  Cook the contents, covered, until the broccoli is bright green (and crisp-tender) and the chicken is cooked through (about five (5) minutes more).

3. Add the noodles to your boiling water and cook until tender (about three (3) minutes).

4.  In a large bowl, whisk together the peanut butter, soy sauce, vinegar, and honey. Drain the noodles (but reserve 1/2 cup of the noodle water) and immediately coat the noodles in the peanut sauce (add some of the cooking water to loosen the sauce if required).

5.  Chop the chicken  and toss with the noodles and broccoli.  Top with peanuts and cilantro and season to taste with salt and pepper.

Enjoy!

Fun Fact Friday, Number Twenty-Eight!

June 16, 2017

Today’s real facts (courtesy of http://www.snapple.com) are all about mangoes.  Did you know that . . .

  • mangoes are the most-consumed fruit in the world? (Real Fact #717)
  • mangoes have noses? (Real Fact #1415)
  • mangoes can get sunburned?  (Real Fact #1416)

And were you aware that . . .

  • the paisley pattern, which originated in India, is based on the shape of a mango?
  • mangoes are related to cashews and pistachios?
  • a mango tree can grow as tall as 100 feet?

Source: http://www.snapple.com/real-facts