Tuesday, February 2, 2010
Monday, January 25, 2010
Easy & Cheesy
This collection needs another sweet-tooth entry, and I've got the perfect one for you. Not many women can resist coming up to your bachelor pad for homemade cheesecake and coffee. Most women LOVE cheesecake, and with any luck, will love you for being able to make it.
Ingredients: (aprox $15)
40 ounces of softened cream cheese (that's 5 packages, usually)
a cup and a half of sugar
2 large eggs
Pint of Sour Cream
tablespoon of lemon juice
teaspoon of vanilla
pinch of salt
stick of butter, firm
Preheat the oven to 375° and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the spring form pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter.
Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it). With your palms around the outside rim of the pan, GENTLY lift and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture). Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 30-60 minutes. Loosen cake from sides by going between the cake and the pan with the edge of a knife. Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake). Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side.
I like to top it with fresh berries at serving, but you can add chocolate, fruit or anything you like.
Suggested drink: Irish coffee.
Ingredients: (aprox $15)
40 ounces of softened cream cheese (that's 5 packages, usually)
a cup and a half of sugar
2 large eggs
Pint of Sour Cream
tablespoon of lemon juice
teaspoon of vanilla
pinch of salt
stick of butter, firm
Preheat the oven to 375° and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the spring form pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter.
Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it). With your palms around the outside rim of the pan, GENTLY lift and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture). Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 30-60 minutes. Loosen cake from sides by going between the cake and the pan with the edge of a knife. Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake). Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side.
I like to top it with fresh berries at serving, but you can add chocolate, fruit or anything you like.
Suggested drink: Irish coffee.
Friday, January 22, 2010
Get Sauced Again
Though tomatoes aren't exactly in season right now, I wanted to follow up last week's COMFORT FOOD FRIDAY recipe with the alternative, fresh tomato sauce recipe.
Like when using canned, there are endless possibilities to adapt this to your tastes. I make sauce nearly every week, and never make it the same way twice. We call this particular sauce "quick sauce" in my family, and it's generally adapted to what vegetables are fresh that day. It's just about every Salamone's favorite sauce. This is my adaptation of Grandma's. She's magical and does everything to taste, without recipe, based on what's fresh from the garden. I'm getting there, and you will too. For now, here's some proportions...
Ingredients:
6-8 tomatoes, chopped (8 if they're small, 6 if they're big)
1/4 cup olive oil
1 whole onion, thinly chopped
1 whole garlic, minced
8 oz mushrooms
2 red peppers, chopped
1/8 cup white wine
salt, pepper, sugar to taste
In a large pan, over medium heat, mix all ingredients, and stir for 30 minutes. Serve over Todd's fresh pasta recipe from this website, or whatever pasta is handy. Have a nice slice of garlic bread and glass of red table wine.
Like when using canned, there are endless possibilities to adapt this to your tastes. I make sauce nearly every week, and never make it the same way twice. We call this particular sauce "quick sauce" in my family, and it's generally adapted to what vegetables are fresh that day. It's just about every Salamone's favorite sauce. This is my adaptation of Grandma's. She's magical and does everything to taste, without recipe, based on what's fresh from the garden. I'm getting there, and you will too. For now, here's some proportions...
Ingredients:
6-8 tomatoes, chopped (8 if they're small, 6 if they're big)
1/4 cup olive oil
1 whole onion, thinly chopped
1 whole garlic, minced
8 oz mushrooms
2 red peppers, chopped
1/8 cup white wine
salt, pepper, sugar to taste
In a large pan, over medium heat, mix all ingredients, and stir for 30 minutes. Serve over Todd's fresh pasta recipe from this website, or whatever pasta is handy. Have a nice slice of garlic bread and glass of red table wine.
Thursday, January 21, 2010
Don't be a Cream Puff
One of the easiest things you can make to make your meal look more complicated than it really is, is the use of the puff pastry. Best known for use in a cream puff, it can also be a great appetizer or side dish shell.
Guys, this is why I wanted you to have the recipe: You can fill that pastry with anything. Chocolate mousse, whipped cream, chicken salad, salmon or crab mousse, ice cream or sorbet, seafood salad, vanilla pudding, flavored hummus, Baba ganoush, cream cheese and veggies, broccoli and cheese, smoked Gouda and ham, you name it. Get creative!
I've served a tuna salad filled puff over a salad as a meal and received wonderful compliments. It took me 10 minutes to throw together, because I already had made a batch of puff pastries for something else. I needed something fast, and it worked.
So, you decide what you want to put in these bad boys, but here's how you make the pastry:
Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Boil the water and butter. Remove from heat, and whisk in the flour, beating until you get a nice dough ball. Let that cool. Then, beat in the eggs, one at a time, until you get a smooth consistency. Use a teaspoon to drop the dough onto a greased cookie sheet. Bake at 400 degrees for 45 minutes.
After they cool, you'll have nice, little, hollow, pastries for you to do whatever your imagination leads you to. Cheers.
Guys, this is why I wanted you to have the recipe: You can fill that pastry with anything. Chocolate mousse, whipped cream, chicken salad, salmon or crab mousse, ice cream or sorbet, seafood salad, vanilla pudding, flavored hummus, Baba ganoush, cream cheese and veggies, broccoli and cheese, smoked Gouda and ham, you name it. Get creative!
I've served a tuna salad filled puff over a salad as a meal and received wonderful compliments. It took me 10 minutes to throw together, because I already had made a batch of puff pastries for something else. I needed something fast, and it worked.
So, you decide what you want to put in these bad boys, but here's how you make the pastry:
Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Boil the water and butter. Remove from heat, and whisk in the flour, beating until you get a nice dough ball. Let that cool. Then, beat in the eggs, one at a time, until you get a smooth consistency. Use a teaspoon to drop the dough onto a greased cookie sheet. Bake at 400 degrees for 45 minutes.
After they cool, you'll have nice, little, hollow, pastries for you to do whatever your imagination leads you to. Cheers.
Wednesday, January 20, 2010
What's IN that pot? Cannabis Cooking
Today's post is going to link to my favorite newspaper, Denver's Westword, for a piece they ran today on cooking with marijuana. You can make your inferences to why this might be handy for a bachelor.
http://blogs.westword.com/cafesociety/2010/01/pot_luck_creative_cooking_with.php
Tuesday, January 19, 2010
Salmon by Salamone
This is an email I got today from an old friend:
Yo, Sales Money! Happen to have a good salmon recipe for me? (girlfriend's name) is coming over for dinner Friday and really likes it. I was just gonna grill it, but figured you'd have an ace up your sleeve. Thanks!"
Interestingly enough, I do have a favorite salmon recipe, and it's really easy to prepare. I'd serve it with a side of wild rice (just get a box) or fried rice and broccoli. This recipe uses minced ginger, which you can buy in a jar. Since it's not something you'll use a lot of, you may want to grate a clove of ginger, available from Whole Foods pretty easily. It also calls for sesame seeds, which are also easily obtainable at Whole Foods, and usually in the bulk section, so you don't have to buy more than you need.
Ingredients: (aprox $15)
2 of your fish monger's finest salmon steaks
4 tablespoons of soy sauce
2 tablespoons of honey
1 teaspoon of minced ginger, or one grated clove of ginger
pinch of white pepper
2 teaspoons sesame seeds
Preheat your oven to broil. Line a baking dish with aluminum foil, and spray with cooking spray. Mix the soy sauce, honey, pepper and ginger until one consistency. Brush with the glaze you just mixed. Broil for 10 minutes.
While your fish is broiling, in a frying pan, brown your sesame seeds. This will just take a couple of minutes. Stir well. You'll smell them and see them change color when done.
Plate your salmon, drizzle with remaining glaze, and sprinkle sesame seeds over top.
Drink suggestion: SAKE!
Yo, Sales Money! Happen to have a good salmon recipe for me? (girlfriend's name) is coming over for dinner Friday and really likes it. I was just gonna grill it, but figured you'd have an ace up your sleeve. Thanks!"
Interestingly enough, I do have a favorite salmon recipe, and it's really easy to prepare. I'd serve it with a side of wild rice (just get a box) or fried rice and broccoli. This recipe uses minced ginger, which you can buy in a jar. Since it's not something you'll use a lot of, you may want to grate a clove of ginger, available from Whole Foods pretty easily. It also calls for sesame seeds, which are also easily obtainable at Whole Foods, and usually in the bulk section, so you don't have to buy more than you need.
Ingredients: (aprox $15)
2 of your fish monger's finest salmon steaks
4 tablespoons of soy sauce
2 tablespoons of honey
1 teaspoon of minced ginger, or one grated clove of ginger
pinch of white pepper
2 teaspoons sesame seeds
Preheat your oven to broil. Line a baking dish with aluminum foil, and spray with cooking spray. Mix the soy sauce, honey, pepper and ginger until one consistency. Brush with the glaze you just mixed. Broil for 10 minutes.
While your fish is broiling, in a frying pan, brown your sesame seeds. This will just take a couple of minutes. Stir well. You'll smell them and see them change color when done.
Plate your salmon, drizzle with remaining glaze, and sprinkle sesame seeds over top.
Drink suggestion: SAKE!
Monday, January 18, 2010
Party Favors
One way to make sure the women in your peer group know that you can cook, is to never show up to a party empty handed. This simple ritual will make it much easier for you when you invite your lady friend over to your pad for dinner. It will also make you a popular party-goer, building value for you with every compliment you receive.
An appetizer that people always seem to love is Spinach & Artichoke Dip. Mine has always been a big hit for me, and I hope you'll find it to be a huge success as well.
Ingredients: (aprox $12)
1 cup Parmesan cheese (grated)
1 cup sharp cheddar cheese (shredded)
1/2 cup pepper jack cheese, shredded
1/2 cup sour cream
1/2 cup of Miracle Whip or like salad dressing.
(mayo will do, but the zing helps)
1 cup cream cheese
2 tablespoons garlic powder
1 square package of frozen spinach (thawed and drained)
2 cans of artichoke hearts (drained and chopped)
Directions: Mix all of your ingredients together, (except for the pepper jack cheese) and put in a greased casserole dish. Top with the pepper jack. Bake at 350 degrees for 30 minutes Serve with crusty bread or crackers.
Drink suggestion: cold, crisp, sweet white wine
Pro Tip: If bringing this to a party, use a casserole dish that is also microwave friendly. Zap it for 2 minutes to bring it back to temperature.
An appetizer that people always seem to love is Spinach & Artichoke Dip. Mine has always been a big hit for me, and I hope you'll find it to be a huge success as well.
Ingredients: (aprox $12)
1 cup Parmesan cheese (grated)
1 cup sharp cheddar cheese (shredded)
1/2 cup pepper jack cheese, shredded
1/2 cup sour cream
1/2 cup of Miracle Whip or like salad dressing.
(mayo will do, but the zing helps)
1 cup cream cheese
2 tablespoons garlic powder
1 square package of frozen spinach (thawed and drained)
2 cans of artichoke hearts (drained and chopped)
Directions: Mix all of your ingredients together, (except for the pepper jack cheese) and put in a greased casserole dish. Top with the pepper jack. Bake at 350 degrees for 30 minutes Serve with crusty bread or crackers.
Drink suggestion: cold, crisp, sweet white wine
Pro Tip: If bringing this to a party, use a casserole dish that is also microwave friendly. Zap it for 2 minutes to bring it back to temperature.
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