New Boss

I recently started a new job and with the new job comes all the usual anxiety. Will they like me? Will I know what to do? Will I make it on time traveling on yet another post-blizzard commute?

So after miraculously arriving on-time for my first day, getting settled in and looking around I realized that everybody was really nice and supportive. About an hour later one of the principles of the firm walked in and passed out a piece of paper to everyone at their desk. Uh oh, first company memo being issued…

Here is what the “memo” contained…. A recipe for a traditional New York Style cheesecake!

That’s when I knew I fit right in!

Like a good employee, I followed the Boss' directions!

Like a good employee, I followed the Boss’ directions!

You will need a 9″ dia, 3″ tall spring form pan, sprayed and I used a circle of parchment at the bottom as well.

You will also need an electric mixer ( stand or handheld) unless you fancy a good “wrist” workout.

Pulverize an 11oz box of those little vanilla wafers (or the equivalent in graham crackers) and add in a stick of melted butter. Spread this evenly in the pan trying to get it up the sides a bit too. Set aside.

Preheat oven to 500 Degree ( might want to make sure you oven is nice and clean first or there could be smoking.)

Combine: 5 qty – 8oz bricks of softened cream cheese, 1 3/4 cup granulated sugar, 4 Tbsp of AP Flour, 1 Tsp Vanilla, 6 eggs and beat together on high for 10 minutes until smooth. Scraping sides of bowl occasionally. Note: It helps to have all your ingredients at room temperature and this mixing step is important as it determines how smooth the texture of the cheesecake will be. ( I scrimped a little on this step and the texture on mine was a bit lumpy)

Now add in 1/4 cup heavy cream and mix till incorporated. Pour into the prepared crust and place into the hot oven. Note: it would be wise to put the spring form pan on top of a foil covered sheet pan before filling and placing into oven as this recipe goes right to the brim. It’s easier to clean a pan then your oven.

Bake 10 mins at 500 degrees, then drop the oven temperature to 250 degrees and set the time for 1 hour. At 1 hour turn off the oven and set the timer again for 1 hour and leave it in the oven still. Try not to open and peek during this process. Now remove the cheesecake from the oven and set on the counter to cool for 1 hour. At this point you can carefully remove the outer spring form and carefully wrap with plastic and refrigerate for at least 3 hours. (overnight is good) I wrapped mine with plastic so it wouldn’t absorb the orders of other foods in my refrigerator but the wrapping is optional.

Author’s note: Mine was quite dark on top because the original directions stated to put cheesecake in a 500 degree oven for 10-14 mins and I went on the long side. I am suggesting that 10 mins may be enough and you should have a lighter crust. But you can always cover that with a little powered sugar!

 

 

Going Nuts In The Snow

The last time I made these brownies (a week and 2 blizzards ago) I had a bit of chopped walnuts on hand and threw those in.

However this time I was out of walnuts and only had some pistachios on hand, pistachios that were still in the shell. Since we were on our third blizzard in like 7 days and both school and work was cancelled, I figured with nothing but time on my hands, I might as well shell the pistachios and add those to my brownies.

I really wanted to have the rich little nuggets of pistachio flavor jump out so I barely chopped the pile after I shelled them. I ended up with about 1/2 cup of shelled nuts and just threw them into my favorite brownie mix. ( I like Bob’s Red Mill GF)

Since these nuts were roasted but NOT salted, after I spread the batter into my sprayed baking dish I sprinkled just the tiniest amount of course sea salt on the top. That would give that expected salty hint that you usually get with pistachios and the combination of sweet and salty is always fun.

fudgy nut brownies

Moist and fudgy style brownies are the best in my book.

 

Breakfast Tomatoes

If you have been reading along you already know my obsession with tomatoes.

If you don’t know already… I am obsessed.

So this past weekend when I was visiting my “tomato dealer” I just had to have some these beauties immeadiately.

tomatoes on a plate

And the fact that it was breakfast time didn’t stop me.

Such good looking late season fruit needs to be handled simply and since it was breakfast and I was planning on eggs, I simply sauteed them lightly with some dried basil and butter* and served over fried eggs on toast!

 

It was all so good that I had most of it eaten up before I remembered to take a picture!

egss and tomatoes on toast

 

*if you are dairy-free just use oil!

“mash-up”

If you love guacamole and you love bruschetta- why not create a “mash-up” of the two?!

That’s exactly what I did one night for dinner. I had a PERFECTLY ripe avocado (a rare find sometimes) which I “mashed up” (pun intended!) and mixed with a squirt or two of lime juice, salt, pepper and ground cumin. I spread that on some toasted Italian bread and topped it with sliced tomatoes. A light drizzle of olive oil and some more salt and pepper and there you have the ultimate “mash-up!”

(The only thing missing was some fresh torn basil on top, but I was too lazy to go out into the garden with a flash light and get it!)

avocado and tomato toast

Corn Season

This time of year in New England fresh “Corn on the Cob” is king!

And while many people are busy thinking up new ways to use up all the Zucchini, I spend my time thinking up ways to eat more fresh corn!

The latest way…..

“Fresh corn pudding with roasted sweet potatoes & red bell pepper!”

(served with grilled steak or not)

final plate

 

The key here is the not only the 4 cups of fresh raw corn taken right off the cob, but the roasted sweet potato.

Sweet potatoes - Simply peeled, cubed, drizzled with oil, salt & pepper. Roast at 400 degrees till tender and browed a bit.

Sweet potatoes – Simply peeled, cubed, drizzled with oil, salt & pepper. Roast at 400 degrees till tender and browned a bit.

Tip: Scrub and roast your potatoes in the cool summer nights and make the corn pudding the next day or better yet if early morning is your thing, get it all done before the heat of the day sets in.

Another Tip: I like roasting potatoes or any veggies just to have on hand for quiche fillings, sandwich stuffers, omelets or quesadilla.

 

the recipe

2 cups cubed, roasted sweet potatoes

1 small-medium sweet red bell pepper diced

1 cup small dice white onion

4 cups fresh corn kernels (be sure to reap the “milk” from the cobs too!)

1 heaping TB fresh chopped sage

1/2 cup melted and slightly cooled butter

4 medium size eggs (adjust according if yours are smaller or bigger)

1 Tsp Baking Powder

1 1/4 cup finely ground corn meal (yellow or white okay)

1 1/4 cup “half and half”* or Whole milk     *I used fat-free because that is what I had but I think it would be richer with full fat.

salt and pepper to taste

preheat oven to 375 degrees and spray an 8×12 baking dish with non-stick cooking spray.

mix the potatoes, onion, bell pepper, corn kernels and corn milk together and dump into the baking dish. In another bowl mix the butter, eggs, sage and baking powder together. Alternately whisk in the cornmeal and milk (or half and half) – watching consistency. The batter should be thick but still very pourable. You may end up using more or less of one of these two ingredients. Salt and pepper should be added in and pour over the veggies in the baking dish. Cover tightly with foil and bake 30 minutes, uncover and bake 20 more mins. Baking time may vary – the edges should be brown and the middle firm but soft – kinda like quiche.

Serve hot, warm or room temperature.

 

Ice Cream Bread

yup that’s right I said “Ice Cream Bread” and here is how you make it:

I discovered this little gem on the inter-webs while I was trying to figure out what “Cream Bread” actually was…..apparently this “ice cream bread” was an internet sensation back in 2011…well better late than never!

Superfecta Of Summer

Corn and tomatoes are one of  my favorite parings and I have written about them before….here and here.

This time I paired them in a quiche. Easy and summer-y this quiche tastes like a fancy brunch dish and is so light that you feel almost like you are eating healthy! (never mind the eggs, cream and cheese in the mix!)

summer quiche The key was the fresh corn – sweet and in season now –  I carved it raw off the cob making sure to include all the “milk” into the bowl as well. I had never used a soft, fresh cheese like goat cheese before, in a quiche, but I had some already crumbled in the fridge and decided to throw it in. The fresh basil and cherry tomatoes cut in half rounded out this trifecta (or perhaps its a “superfecta?”) of ingredients. The moist goat cheese added a bit of luscious-ness to it.The quiche is rich but not heavy.

Production Notes

I just use a store-bought crust that I blind bake for 10-15 minutes so the crust will be crisp and not soggy. I also firmly believe that glass pie dishes get the best result with crust. For the liquids I simply start with 6 whole eggs and about a cup of dairy – milk cream or even half and half. I fill the cooled crust with the filling of the choice and carefully pour the liquid mix over it all. Be careful not to pour to fast as sometimes the liquid doesn’t get into the nooks and crannies as fast as it should and you can easily spill over the edges! S & p to taste.

Bake in a preheated 375 degree oven until set in middle. Cool a bit before slicing.

quiche ingredients

The “superfecta” of summer ingredients!