New York Cheesecake

For Ryan...

For the crust:
5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted for greasing the pan
4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs*
1 tbsp. sugar

(*Note – if you have a kitchen scale, definitely weigh the graham crackers. )

For the cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into rough 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature

Directions:
To make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with 1/2 tablespoon of the melted butter. In a medium bowl combine the graham cracker crumbs, 5 tablespoons melted butter, and sugar. Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing the filling.

Increase the oven temperature to 500 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape the bowl; add the sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.

Brush the sides of the springform pan with the remaining 1/2 tablespoon melted butter. Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold the cheesecake, removed the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)

Peanut Butter Pie

For the chocolate cookie crust:

30 chocolate wafer cookies (about 6 ounces)
1 tablespoon sugar
6 tablespoons unsalted butter, melted

For the peanut butter filling with chocolate bottom:

½ cup (3 ounces) semisweet chocolate chips
½ teaspoon light corn syrup
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
2 tablespoons pure vanilla extract
¾ cup firmly packed dark brown sugar
1 ½ cups heavy cream

For the easy hot fudge sauce:

6 ounces milk chocolate, finely chopped
6 ounces dark chocolate, finely chopped
1 cup heavy cream
¼ cup light corn syrup

Make the chocolate cookie crust:

In a food processor, grind the cookies to a very fine powder. You should have about 1 ½ cups. Put the crumbs in a bowl and stir in the sugar.

Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust. Put the crust in the refrigerator while you make the filling.

Make the peanut butter filling with chocolate bottom:

Melt the chocolate chips in a microwave oven or in a double broiler. Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling.

Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.

In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.

Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.

Make the easy hot fudge sauce:

Place both chocolates in a medium heatproof bowl and set aside.

In a small saucepan, bring the cream to a simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over the chocolates. Let the mixture sit for 2 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.

Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie.

Crispy Salmon with Risotto and Slow Roasted Tomatoes

I can't wait to try this recipe from "More Than Burnt Toast"
morethanburnttoast.blogspot.com

Crispy Salmon with Risotto and Slow Roasted Tomatoes

ROASTED TOMATOES

9 plum tomatoes, halved
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon chopped fresh thyme
½ teaspoon freshly ground black pepper
4 garlic cloves, minced

RISOTTO

4-1/2 cups fat free, less-sodium chicken broth
1 tablespoon olive oil
2-1/4 cups (1/2 inch thick) sliced leek
1-1/2 cups uncooked Arborio rice
1/3 cup dry white wine
6 cups torn arugula or spinach
½ cup half-and-half
¼ cup grated fresh Parmesan cheese
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

SALMON

2 teaspoons olive oil
6 (5-ounce) red sockeye salmon fillets, skinned
½ teaspoon. sea salt
½ teaspoon chopped fresh thyme
¼ teaspoon freshly ground black pepper


Preheat oven to 350 degrees F.

To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 T. oil, sprinkle with ½ tsp. salt, ½ tsp. thyme, ½ tsp. pepper, and garlic. Bake at 350 degrees F for 1-1/2 hours or until very soft and slightly shriveled, turning occasionally.

To prepare risotto, bring broth to a simmer in medium saucepan (do not boil). Keep warm over low heat. Heat 1 T. oil in a large saucepan over medium-high heat. Add leek, saute 3 minutes or until tender. Add rice; cook 1-1/2 minutes, stir constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.

Add remaining broth, ½ cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half–and-half, cheese, ¼ tsp. salt, and ¼ tsp. pepper.

To prepare salmon, heat 2 tsp. oil in large skillet over medium-high heat. Sprinkle salmon with ½ tsp. salt, ½ tsp. thyme, and ¼ tsp., pepper. Place fillets, skin side up, in pan, cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

Arrange 3 tomatoe halves, cut sides up, in a spoke-like pattern in centre of each of 6 plates. Mound 2/3 cup risotto in centre of each plate (leaving about 1-1/2 inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with sprig of thyme, if desired.

Serves 6

Barb's Pumpkin Cake

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
1 tsp baking powder
½ tsp salt
2 cups pumpkin puree


Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree. Pour batter into greased and floured 13X9 pan. Bake at 350 degrees for 35- 40 minutes.
Frost with whipped cream cheese icing and sprinkle with chopped walnuts

Hot Chocolate Fudge Cakes

3/4 c flour
2/3 c unsweetened cocoa
5 t instant espresso powder
1 1/2 t baking powder
1/4 t salt
1/4 c unsalted butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
1 c egg substitute
1 1/2 t vanilla extract
1 (2.6 ounce) bar dark (71% cocoa) chocolate, finely chopped
2 T powdered sugar

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulate and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

Preheat oven to 350.

Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350 for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately. Yield: 10 servings

Calories 260
Fat 8.2 g

Creamy Carrot Soup with Scallions and Poppy Seeds

12 servings

2 T butter
3 T extra-virgin olive oil
1 large onion, coarsely chopped
1 quart low-sodium vegetable broth
1 quart water
2 pounds carrots, sliced 1/3 inch thick
6 large scallions, thinly sliced crosswise
2 t poppy seeds
1/2 c heavy cream
1/2 c milk
Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Make Ahead - The carrot soup can be refrigerated overnight. Reheat gently.

Mashed Potatoes with Crispy Shallots

Another post today... I'm working up an appetite for Thanksgiving...

6 pounds Yukon Gold potatoes, peeled and quartered
4 peeled garlic cloves
2 c canola oil
6 large shallots, thinly sliced (1 1/2 cups)
1 c half-and-half
1 1/2 sticks butter
Kosher salt

In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.

Meanwhile, in a medium skillet, heat the canola oil until simmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon transfer the shallots to paper towels to drain.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

Make Ahead The mashed potatoes can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly. The fried shallots can be kept in an airtight container for up to 3 days; reheat in the over if desired.

Options
Mashed Potatoes with Parmesan Cheese & Fresh Thyme
Omit the shallots. Make the mashed potatoes as directed. Stir 2 tablespoons thyme leaves and 1 cup freshly grated Parmigiano-Reggiano cheese into the mashed potatoes and garnish with thyme sprigs just before serving.

Mashed Potatoes with Butternut Squash
Omit the shallots. Mash 3 pounds potatoes with the garlic. Peel and slice one 3 pound butternut squash 1/2 inch thick and roast in a 400 oven for about 25 minutes, until tender. Puree the squash in a food processor and stir into the mashed potatoes.