New York Cheesecake

Who doesn't love cheese cake?  I made this cheesecake during the holidays.  I had so many things in my refrigerator that I ended up storing this cheese cake in my dutch oven box outside on my grill.  Thank go squirrels don't like cheesecake.  I have experimented with all sorts of cheesecakes including a minicheesecake with a chocolate cookie crust - I'll have to post about that one soon.  This by far is the fancy cheesecake with a fancy taste.  It was rich and creamy and not dry.  I used sugar free cherry pie filling so I felt better about eating a slice of this cheesecake.  Anyway within 3 days this cheesecake was gone...every last crumb.  I'm guess my guests really liked it too.

Adapted from Fine Cooking

Cherry topped cheesecake

Serves twelve to sixteen.

Yields one 9-inch cheesecake.

For the graham cracker crust:

5-3/4 oz. finely ground graham cracker crumbs (I bought the box of graham cracker crumbs)

1/4 cup granulated sugar

5 Tbs. unsalted butter, melted; plus 1 teaspoon melted butter for the pan

For the cheesecake:

4 8-oz. packages cream cheese, at room temperature

1-1/3 cups granulated sugar

1 Tbs. all-purpose flour

4 large eggs, at room temperature

3/4 cup sour cream, at room temperature

2 Tbs. fresh lemon juice

1 tsp. pure vanilla extract

For the topping:

1 can of cherry pie filling

Very important note:

Before you cook you need to make sure your cold ingredients are at room temperature (about 4 hours): the cream cheese, eggs, and sour cream. 
Make the crust: 

1. Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the 5 Tbs. melted butter until thecrumbs are evenly moistened. 
2. Dump the crumbs into a 9-inch springform pan that’s about 2-1/2 inches deep and press them firmly into the bottom and about 1/2 an inch up the sides. 
3. Bake until the crust is fragrant and warm to the touch, 5 to 7 min.; it’s fine if the crust starts to look golden, but it shouldn’t brown too much. Let the pan cool on a rack while you prepare the cheesecake batter.

  
Make the cheesecake batter:

1. With a stand mixer, beat the cream cheese with the sugar atmedium-low speed until the mixture is smooth and somewhat fluffy, about 2 min. Scrape the bowl. On low speed, beat in the flour.
    
2. One at a time, beat in the eggs on low speed, mixing the batter for only 15 to 20 seconds after each egg is added, just until it’s incorporated, and scraping the bowl each time. Don’t overbeat.
    
3. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined, about 30 seconds. The batter should be smooth with no lumps.

       
Bake the cake in a water bath:

1.  Wrap the outside of the pan tightly with two sheets of extra-wide (18-inch) heavy-duty aluminum foil to make the pan waterproof. Brush the inside rim of the pan with a light coating of the remaining 1 tsp. melted butter, taking care not to disturb the crust. Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan’s rim. Put the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350°F, without opening the oven door for the first hour, until the top of the cake is golden brown and doesn’t wobble in the middle when the pan is nudged (a little jiggle is fine), about 1 hour 10 min. to 1 hour 15 min. (The cheesecake will be gooey in the middle; don’t worry, it will set as it cools.)

Let the cake cool:

1. Remove the cheesecake pan from the water bath, remove the foil wrapping (you may need anextra set of hands for this), and set the pan on a wire rack. Run a thin-bladed knife around the inside rim of the pan to free the cheesecake from the sides of the pan. Let the cake cool onthe rack until barely warm.
2. Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.

Serve the cheesecake:

1. Run a thin-bladed knife around the inside rim of the pan again—taking care not to disturb the crust—to loosen the chilled cheesecake. Unclasp and remove the side of the springform pan,and then use a wide spatula to transfer the cake to a serving plate.

Pan seared steak - a must for the carnivores out there

9 Month old reaching for the steak

This may be the best steak ever.  I know that my husband is still raving about it as he smacks his lips thinking about it.  I found this recipe on my sister's blog.  My sister said it was delicious and she isn't much of a red meat person.  So I figured I have to try it.  I typically grill my steak and am known for grilling in the below freezing weather.  However, I have been making alot of excuses this winter to not grill.  Regardless, this steak is definitely tops on my list.  I had a choice between making porterhouses or filets (I know tough life).  I chose to make the porterhouse and boy was it yumyum for my tumtum.   Other than the change of cut, I totally followed her recipe. 


Here it is:

Pan-Seared Steaks

Yummy and juicy steak

adapted from Cook's Illustrated May 2007 with help from Helen Rennie at Beyond Salmon
 

Steak (at least 1-1/2 inches thick cut)
Kosher salt and ground black pepper
1 tablespoon vegetable oil

1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Consider tying steaks with twice make whole piece an even 1-1/2 inches thick. Season entire surface of steaks liberally with salt and pepper. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.


2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and

Seared to perfection

sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks at a time on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with any remaining steaks.


3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes. Serve immediately.

Shrimp Potstickers with Soy Sauce Ginger dipping sauce

My co-worker made a very observant statement.  There are no chinese recipes on my blog.  Well here you go Ng-ng. Chinese new year is around the corner...the Year of the Rabbit.  I took a trip to the chinese grocery store this weekend to get stocked up.  Now I need to try out my recipes before I have my friends over for a little feast.  First to try out are these easy to make potstickers.  My sister claimed that Cooks Illustrated has great recipes because they try out all types of recipes and post the best one.  I hate to say it but sometimes my little sister is right.  These potstickers were super easy to make and disappeared really quickly.  Next time I might try to offer a couple different dipping sauces.  This particular one is delicious but it over powers the shrimp.

Adapted from Cooks Illustrated
Ingredients
                          
Potsticker Filling   
3 cups minced napa cabbage leaves
3/4 teaspoon salt
3/4 pound peeled, deveined shrimp chopped very finely
6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1 egg , lightly beaten
1 package round dumpling wrappers
vegetable oil for frying

                      
Instructions

1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; squeeze out all the water from the cabbage. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.
2. In the round wrapper place a rounded tablesppon of filling in the center.  Wet the edge of the wrapper with water and then fold in half so it is a half moon.  Make sure to pinch the edges together and no air bubbles are trapped inside.  At this point you can refrigerate or freeze in a single layer to make later.
3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately. Repeat with remaining dumplings and oil.

Soy Ginger Dipping Sauce
Ingredients
              
1/4    cup soy sauce
1/4    cup rice vinegar , unseasoned
2 1/2    teaspoons granulated sugar
1/4    cup water
1/2    medium scallion , minced
2    teaspoons finely grated fresh ginger
1/2    teaspoon sesame oil
1/2    teaspoon chili oil

              
Instructions           

   1. Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.

Minestrone Soup

It is still very cold here and at the end of a long day I want something warm in my belly.  For Christmas I got the best present ever.  A Dutch oven.  I have used the new dutch oven like more times than I can count on my fingers.  I love it!  I barely even put it away before I am making another creation with it.  I'm really glad I didn't get a heavy one and that my mom talked me into one that is a bit lighter.

Veggie Wednesday dinner tradition has continued.  This week I made this hearty minestrone and ended up having enough for left overs the next night. Even my 11 year-old thought the minestrone was delicious. My husband did think it would taste with a bit of ham.  We served it with little biscuits on the side.  It is hearty enough that you won't go looking for a snack a couple hours later since you missed the beef, chicken or pork in the meal. Enjoy!

2 cans cannellini beans, drained and rinsed
2 tablespoons unsalted butter (1/4 stick)
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, peeled and minced
1 small russet potato, medium dice
2 medium celery stalks, halved lengthwise and thinly sliced
1 medium carrot, peeled, halved lengthwise, and thinly sliced
1 medium bay leaf
1 (14.5-ounce) can diced tomatoes with juices
1 can french cut green beans or 1/2 lb green beans trimmed
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1/2 cup frozen peas
4 cups (1 quart) low-sodium chicken broth
3/4 cup ditalini, tubettini, or other small pasta
1/2 cup finely chopped Italian parsley (from about 1/2 bunch)
Grated Parmesan or pecorino cheese, for garnish

• Heat butter and oil in a large, heavy-bottomed pot over medium heat. Once butter foams, add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper. Add potato, celery, carrot, and bay leaf and stir to coat. Cook until celery is just soft, about 4 minutes. Add tomatoes with their juices, season with salt and pepper, stir (scraping up any browned bits from the bottom of the pan), and cook until juices are almost completely reduced, about 2 minutes.

• Add half of the green beans, half of the zucchini, half of the peas, and the broth and let simmer, stirring occasionally, until zucchini just begins to soften, about 10 minutes. Stir in reserved beans and bean-cooking liquid; remaining green beans, zucchini, and peas; pasta; and half of the parsley and simmer until the pasta is al dente, about 10 to 15 minutes.

• Remove from heat, stir in remaining parsley, taste, and adjust seasoning as needed. To serve, place soup in bowls, sprinkle grated cheese over top, and season with freshly ground black pepper.

Baked Shrimp Scampi

Though does not live on meat alone!  I love steak, chicken, pork, ham.  However, once in a while I need to have a bit of seafood.  I can't cook it that often because the family is not big on seafood.  I would post about my wonderful salmon, but my sister already beat me to posting it. Who would have guessed that 2 sisters living in 2 different states would find the same favorite salmon recipe.  She hasn't told me where she found it....I think I gave it to her! 

Anyway, my daughter loves shrimp.  I made this shrimp scampi and the original recipe called for so much butter.  Given my latest doctor report on lowering my cholesterol intake I thought it best not to follow the recipe to the T.  I thought about skipping the topping, but the topping makes the shrimp so flavorful and delicious.  I did not miss the extra butter.  I served the shrimp with a bit of steamed asparagus and angel hair to keep the meal kind of light.

Adapted from: Big Oven

Ingredients
3 tablespoons good olive oil
2 tablespoons Dry white wine
Kosher salt and fresh ground pepper
5 tablespoons unsalted butter at room temperature
4 teaspoons garlic, minced
1/4 cup Shallots minced
3 tablespoons fresh parsley leaves minced
1 teaspoon fresh rosemary leaves minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest grated
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges

Preparation:
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Breakfast Bars

Mornings in my house are crazy busy. Sometimes I don't get to actually eating until after I get to work.  In my hunt for on-the-go breakfast, I came across this recipe for Breakfast bars.  These are super easy to make and taste like dessert for breakfast!  Make the whole batch and freeze them. I used a tropical dried fruit mix that had pineapple, mango and papaya.  Try not to eat all of them in one sitting!

From: 4 Kowboys
Ingredients
1 ½ c All purpose flour
1tsp Baking soda
½ tsp Salt
1 tsp Cinnamon
2 Tbls. Wheat Germ
¾ c Butter melted and cooled
1 c Brown sugar
½ c Sugar
3/4 c Applesauce
2 Eggs
1tsp Vanilla
3 c Old fashioned oats
2 Or 3 bananas smashed
1 cup mixed dried fruit

Preparation
Preheat oven to 350. Spray Large cookie sheet with cooking spray Combine: flour, wheat germ, baking soda, salt, cinnamon in bowl set aside.

Combine: sugars, and butter and beat with a mixer until well blended. Add the applesauce, eggs, and vanilla beat with a mixer till smooth. Add bananas and fruit and mix well.  Stir in flour mixture till just combined. Stir in oats. Pour into greased cookie pan. Bake till golden brown about 20-30 mins depending on oven. Cool and cut into bars.

Tomato Bisque with Cheese Toasts

Veggie Wednesday.  I got a call from the doctor today and she said I need to watch my cholesterol. So what do I eat that is fatty?  Duck, cheese, pate... Hmm...so we are watching the fatty food intake.  So one day a week I'm going to attempt to cut out the meat.  We'll see how that goes.  

Tomato Bisque with Cheese Toast

During the winter and when the temperature is in the 30's, it is time for soup.  I have  gone out to eat and ordered bisque and loved it.  So I found this recipe to do bisque and now I find out it is not hard at all. 

Adapted from Fine Cooking
Serves two.
For the bisque:

2 Tbs. olive oil
1 small onion, diced
1 clove garlic, minced
1 tsp dried thyme
1 can (28 oz.) crushed tomatoes in purée
1-1/2 cups low-salt chicken broth
3 Tbs. honey
1-1/2 tsp. coarse salt; more to taste
1/4 tsp. finely ground black pepper; more to taste
1/3 cup heavy cream
2 Tbs. chopped fresh flat-leaf parsley (optional)

For the toasts:

1 load french bread
1 Tbs. Dijon mustard
4 to 6 slices cheese (I used Muenster)
1 Tbs. grated Parmesan

In a medium pot, heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 min. Add the garlic and thyme; stir until fragrant, about 1 min. Add the tomatoes, broth, honey, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 min. Using a stand or immersion blender, purée about half the soup; it will be still be chunky and thick. Return it to the pot and stir in the cream. Heat gently and adjust the seasonings. Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

Arrange an oven rack to the highest rung and heat the broiler on high. Line a baking sheet with foil. Slice the bread into one inch slices.  Put the bread on the foil and toast each side until golden brown. Spread the mustard evenly on one side of each toast, cover with the cheese, and sprinkle with the Parmesan.

Slide the toasts back under the broiler and cook until bubbling and lightly browned on top, about 2 min. Cut each toast in half and serve immediately with the soup.

Chicken and rice soup with baby bella mushrooms

I was so good this week with bringing lunch and making dinner.  Then today we went to the school to watch the rescheduled band concert....we ended up with take out pizza- bleh.  Oh well. I need to redeem myself with a good recipe to share.  

So during Christmas week, my husband and I were sick.  I think we've been eating every type of soup around. My sister made some great turkey soup from the turkey breast I made after thanksgiving.  I was looking for a soup that was different than the norm.  This soup is chowder like with fantastic flavor. I took a picture of the soup but it looks like white mush in a bowl.  I need to improve my food picture taking skills.

Adapted from Recipes Straight from the Kowboys Home
Chicken and Rice Soup with Baby Bella Mushrooms
2 cups shredded chicken 
6 cups home made broth
1 onion, chopped
1 cup rice
8 oz. sliced baby bella mushrooms
2 Tbsp. butter
1 cup flour
3 cups milk
1/4 cup cooking sherry (I used chinese cooking wine)
1 1/2 tsp Adobo seasoning


Combine flour and 1 cup milk, stirring until no lumps appear, set aside. Saute onion and mushrooms in butter until onions are translucent. Add chicken, broth and rice. Cover and cook for the directed time on rice (15-20 min) . Once rice is done, add flour mixture and the additional 2 cups of milk along with sherry, stirring until well blended. Season to taste with Adobo. Cook on medium until it bubbles and thickens then turn off and serve. 

Note: You should serve this immediately otherwise it will be too thick.  If you are making this ahead of time, make sure you have some extra broth to thin this out when you reheat it.

White chicken enchiladas with green chile sour cream sauce

My family loves tex-mex food. The family loves tacos, fajitas, burritos, enchiladas, tex-mex stew, guacamole, salsa...must I go on?  Typically when I do enchiladas they are covered in a red enchilada and salsa like sauce.  This enchilada recipe intrigued me because there is no enchilada sauce or salsa; it's a white enchilada.  My favorite enchiladas when I go out are at Rosa Mexicano's in DC. Rosa's chicken enchiladas come with a green/vert sauce.  I think this recipe might top Rosa's enchiladas!

This is a perfect weeknight meal.  It took about 5 minutes to assemble and 25 minutes to cook.  I was going to serve it with a salad, but there was no time.  We will have double the vegetables tomorrow!

Adapted From: Home Cooking with Sonya
8-10 soft taco size flour tortillas
2 cups shredded cheese (Monterey Jack or Cheddar)
2 cups shredded rotisserie chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 4-ounce can diced green chilies
Cilantro for garnish, if desired

• Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.

• In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chilies. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese. 

• Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

Starting the new year

My goal in 2010 was a new recipe each week.  I think I doubled that number even though I took some time off to have a baby.  I was planning on sharing these gems with my friends.  During Christmas I asked my sister what was the best way to share the recipes.  She has her own food blog. She even wanted the Christmas recipes for her food blog!  Each person has their own way of keeping recipes.  Even now, I have at least 3 different places to look.  So here it is, I have decided to put my recipes and food adventures here for all my friends and others to enjoy.

Each year we start of with resolutions.  My resolutions this year are:

1.  Exercise more (there isn't much less I can do).
2.  Spend less money
3.  Eat healthier

I think I can definitely spend less money by bringing lunch to work instead of eating out all the time.  What I bring for lunch will definitely be healthier than going out to eat.  One should not deprive themselves though of all pleasures...maybe I'll go out once a week.

Anyway, I'm well on my way.  Sunday night and my lunch for tomorrow is packed. My dinner for tomorrow is planned.  We'll see how long I can keep this up.  Stay tuned....