Monthly Archives: January 2016

French mini cheesecakes with strawberries

Serves 6

  1. 1.5lb cream cheese
  2. 18tb sugar
  3. 2tb flour, sifted
  4. 1tb vanilla extract
  5. 1/2tsp almond extact
  6. 3tb lemon juice
  7. 1/2 cup sour cream
  8. 3 eggs
  9. 1 cup diced + 6 whole strawberries
  • Beat cream cheese with 1 cup sugar. Beat in 3-7. Beat in eggs. Divide into 6 8oz ramekins, place into a roasting pan, fill with enough boiling water to come up halfway, cover in foil and bake at 325 degrees for 35 minutes. Cool to room temperature and chill for at least 1 hour.
  • Meanwhile, mash diced strawberries with remaining 2tb sugar on medium heat. Cool to room temperature and chill. Serve on top of cheesecakes and garnish with whole berries.

Optional: Melt 1/2 cup semi-sweet chocolate with 1tsp vegetable oil over a double boiler and dip whole berries. Rest at room temperature for 5 minutes and chill for at least 15 minutes.

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Savory mushroom custard

Serves 6

  1. 8oz mushrooms, stems chopped and caps sliced
  2. 3 cups half-and-half
  3. 2 cloves garlic, sliced
  4. 1/2tsp sweet paprika
  5. 1/4tsp cayenne
  6. 1tsp thyme
  7. 1/2tsp bullion paste
  8. 6 eggs
  • Butter or oil 6 8oz ramekins and fill with mushroom caps. Set aside in a roasting pan.
  • Bring stems and 2-6 to a simmer and reduce for 10 minutes. Add bullion and puree.
  • Temper eggs and add to mixture. Divide mixture among ramekins. Fill roasting pan with enough boiling water to come up halfway, cover with foil and bake at 300 degrees for 35 minutes.

 

 

Beef and bacon hash

Serves 4

  1. 2 cups new potatoes in 1/2in cubes
  2. 3 slices bacon
  3. 1 onion
  4. 2 cloves garlic
  5. 1 cup leftover beef
  6. 1tb thyme
  7. 4tb parsley
  • Boil potatoes for 5 minutes. Set aside.
  • Render bacon in a 10in skillet and set aside. Cook onion for 2-3 minutes. In two batches, cook potatoes for 5 minutes. Cook garlic for 1 minute. Add 5-7 and warm through.

Beer pork ribs with coleslaw

Serves 4

  1. 2 scallions
  2. 4tsp chili powder
  3. 1tb oregano
  4. 1/2tb paprika
  5. 1/2tsp salt
  6. 1/4tsp cayenne
  7. 3 cloves garlic, 2 chopped and 1 sliced
  8. 8-rib St. Louis style rack, about 2lb
  9. 12oz bottle dark beer
  10. 1/2 cup BBQ sauce
  11. 2 sliced jalapeno
  12. 6tb distilled whine vinegar
  13. 4tsp sugar
  14. 1/4tsp thyme
  15. 20oz red cabbage
  16. 4 stalks celery + 1/3 cup leaves
  17. 2tb red wine vinegar
  18. 2tb oil
  • ┬áProcess 1-6 and copped garlic. Rub ribs and place flat in a roasting pan with beer. Cover in foil and roast at 400 degrees for 90 minutes. Finish with BBQ sauce.
  • Pickle 11-14 for 20 minutes. Add to 15-18 and serve with ribs.

Mexican potato salad

Serves 4

  1. 2lb yukon potatoes
  2. 1 red onion
  3. 3 cloves garlic, sliced
  4. 1 serrano, sliced
  5. 2 roasted poblanos, cut into 1/4in strips
  6. 1/2 cup crema OR 1/3 cup sour cream + 3tb yogurt
  7. 1-1/2tb lime juice
  8. 1/8tsp cumin
  • Cover potatoes with cold salted water, bring to a boil and simmer 10-15 minutes. Meanwhile, cook onion for 8 minutes. Add 3-4 for 2 minutes. Toss all ingredients together and serve.