New york cheesecake

Crust

2 cups crushed shortbread cookies

5 tablespoons chilled unsalted butter

1 ½ tablespoons sugar

Filling

2 8-ounce packages of Philadelphia cream cheese *

¾ cup sugar

1 large egg

2 large egg yolks

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

pinch of salt

1 tablespoon flour

Directions

Preheat the over to 350°F. Grind shortbread cookies to coarse crumb in processor. Add butter and sugar. Process until blended and crumb mixture begins to stick together. Press crumb mixture into 4, 4-inch spring form pans. Bake crust until golden brown and firm to touch, about 10 minutes. Cool crust in pan on rack.

For the filling beat cream cheese in a large bowl until fluffy. Gradually add sugar, beating until blended. Beat in eggs and egg yolk one at a time just until blended, occasionally scraping down sides of bowl. Beat in lemon juice, vanilla, and salt. Sift flour over; beat on low speed until blended. Scrap filling over crust in pan.

Bake 10 minutes at 350°F, then lower temperature to 300°F and bake for 30 minutes or until center is softly set. Turn off oven and leave the over door slightly ajar, so the cheese cake cools slowly. Chill over night before service.

• Tips with cheesecakes: Always use Philadelphia cream cheese. A case study has been done, that shows that cheesecakes made with it set up far better than other brands, which didn’t have the desire firmness after chilling.
• If you want a dense thick cheesecake do not use a water bath. Water baths help ensure uniform cooking but also make cheesecakes have a creamy consistency. With out using a water bath, cheesecake gain the thick crumbly texture of the old Jewish deli's.
• Cooling a cheesecake properly is key to ensuring a crack free desert. Always leave it in the over when it is turned off, with the door open. This helps the cheesecake come to room temperature gently.

Chicken and white bean chili

Chili

• 1 pound dried small white beans

• 8 fresh Anaheim chilies (about 1 pound)

• 1/4 cup (1/2 stick) butter
• 2 large onions, chopped
• 1/3 cup all purpose flour
• 4 cups low-salt chicken broth
• 3 cups half and half
• 4 cups shredded cooked chicken
• 1 tablespoon chili powder
• 1 tablespoon hot pepper sauce
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon white pepper

• 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
• 1 cup sour cream
• Chopped fresh cilantro
• Purchased tomatillo or green chili salsa

Directions

 

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside. 

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. 

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.) 

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.

Flat Breads

Flat Bread

• 1 1/4-ounce envelope active dry yeast
• 1 tablespoon olive oil plus more for brushing
• 5 cups (or more) all-purpose flour
• 1 tablespoon kosher salt plus more for seasoning
• 1 tablespoon Tabil Spice Blend (see recipe below)
• Freshly ground black pepper
  

Directions

Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 Tbsp. salt; beat until dough forms, about 1 minute.

Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 475° and heat pizza stone for 45 minutes.

Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.

Working with 1 dough ball at a time, roll out into 9" round. Brush lightly with oil; season with spice blend, salt, and pepper. Place on pizza stone for 4 minutes or until bottom is lightly browned.

Tabil Seasoning

Seasoning

• 3 tablespoons coriander seeds
• 1 1/2 tablespoons cumin seeds
• 1 tablespoon caraway seeds
• 1/2 tablespoon crushed red pepper flakes
  

Directions

Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill.

 

Tastes great served with over easy eggs on it!

madeleines

Madeleines

• 2 large eggs (room temperature)
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated lemon peel
• Pinch of salt
• 1 cup all purpose flour
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
• Powdered sugar

Directions

Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)

Dust cookies with powdered sugar.

Black cod with fried garlic and romano risotto and radish

Cod

• 6 7- to 8-ounce black cod fillets (about 1 inch thick)
• Coarse kosher salt
• 6 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced crosswise
• 1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
• 3 tablespoons chopped fresh Italian parsley
  

Risotto

• 6 cups reduced-sodium chicken broth (48 fl ounces)
• 2 cups hot water
• 3/4 stick unsalted butter, divided
• 1 medium onion, finely chopped (1 cup)
• 3 garlic cloves, finely chopped
• 1 pound Arborio rice (2 1/2 cups)
• 2/3 cup dry white wine
• 1/2 cup grated Pecorino Romano
  

Radishes

• 1 tablespoon white-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 pound trimmed radishes, julienned
• 1 tablespoon finely chopped chives
  

Heat 1 tablespoon oil in a metal skillet over moderately high heat, until oil ripples. Sprinkle fish on both sides with coarse salt and pepper. Place fish in skillet, skin side down. Cook fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm. 

Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic chile oil over fish. Sprinkle with chopped parsley and serve.

Meanwhile for the risotto bring broth and water to a simmer in a 3-to 4-quart saucepan. Heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, about 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.

Lastly for the radishes whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.

Roasted Game Hens with Caramelized Root Vegetables and Dried-Cranberry Sauce

Caramelized root vegetables

• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 large onion, coarsely chopped (about 2 1/2 cups)
• 2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups)
• 2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups)
• 2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups)
• 2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups)
• 2 1/2 cups diced celery (about 4 stalks)
• 6 garlic cloves, minced
• 2 tablespoons chopped fresh thyme
  

Hens

• 1/4 cup plus 1 tablespoon chopped fresh thyme
• 1/4 cup chopped shallots
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons finely grated orange peel
• 4 garlic cloves, minced
• 1 tablespoon juniper berries, (See note) crushed in mortar with pestle
• 3 (1 3/4-pound) Cornish game hens, thawed if frozen, cut lengthwise in half, rinsed, patted dry

• 1 1/2 cups low-salt chicken broth

• 1/4 cup dried cranberry
• Flour ( optional)

Directions

For caramelized root vegetables melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in garlic, and thyme; sauté 5 minutes. Season generously with salt and pepper.

For the hens, mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.

Preheat oven to 325°F. Pour 1 1/2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes. Remove from oven. Preheat broiler.

Pour pan juices from hens into small saucepan; add dried cranberries and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin, flour may be whisked in for desired thickness). Season sauce to taste with salt and pepper.

Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes.

Place 1 hen half on each plate. Divide caramelized vegetables among plates. Spoon sauce over hens and serve.

Note: If you can not find juniper berries, use 1 teaspoon of gin to 2 juniper berries. Gin is flavored with juniper berries, so it makes a great substitute.

French Onion Soup

Soup

• 6 large onions (about 5 pounds), sliced thin
• 1/2 stick (1/4 cup) unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 quarts beef broth
• twelve 1/2-inch-thick slices of French bread, toasted
• 3/4 pound coarsely grated Gruyère

Directions

In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper.

Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)