Feeds:
Posts
Comments

Posts Tagged ‘cheese’

Its Shavuot, the holiday that commemorates God giving the Torah to the Israelites, and we celebrate it by wearing all white and eating dairy. That might seem odd, but somewhere, someone, had an argument good enough to make others agree, and therefore I wear white (actually I wore purple) and eat cheese. And I can’t complain, as I LOVE dairy in most of its edible forms.

Earlier this week I visited Liat and was handed a bag full of passion-fruit, different from most fruit, the best passion-fruit are the dark and wrinkly looking ones. I love Passion fruit, and it’s Shavuot, what else was I to do?

Short side story, while visiting Hawaii last year I was introduced to the local version of Passion-fruit, Jamaican Lilikoi, a yellow-orange colored fruit, that looks very much like the familiar passion-fruit, but is much sweeter. During that trip I became slightly obsessed with the idea of topping a cheese cake with this wonderful, delicious, tropical fruit, but that never happened. With the combination of the fruit in my bag and the arriving holiday the outcome was inevitable.

Passion-Cheese cake it is.

The recipe is easy as can be, but it is made with an Israeli soft cheese that doesn’t have an American equivalent… You can buy it in Israeli/Jewish supermarkets if you really wanna give it a go or use kwark or fromage blanc instead.

For the dough base:
1/2 cup (100g) sugar
2 cups (280g) AP flour
3 egg yolks
200g cold butter, diced

mix all ingredients together until a uniform dough is formed, placed in a buttered baking dish and shape to make an even base.

Bake on medium heat (180°c, 350°f) for 30 minutes.
once the dough is baked scrape it with a fork to make crumbs, cool down and place in an air-tight box.

For the cheese cake, mix 500 ml heavy cream and 1/3 cup (70g) sugar whip to form a thick cream, then mix in 500g white cheese (Israeli soft, white cheese, should be drained in a cheese cloth over a bowl, in the fridge, for at least two hours prior to mixing in the cake), and some lemon zest.

once the base is completely cool, pour the cheese mixture over the dough and place in the fridge for at least 4 hours to set.

Before serving let stand in room temp for 15 minutes, then, either sprinkle with the crumbs or top with passion fruit, or berries.

Read Full Post »

Yesterday Aoife and I decided on a trade, she will make me a very needed cake/pie serving dish and I, in return, will make her pies. Sweet and savory pies. First pie to be exchanged: leek, goat cheese and mushrooms (with a little bit of sun-chokes).
I bought a beautiful Leek at the coop a few days ago that has been begging to be cooked, and so as soon as I got up I started working on it. Tart dough is simple to make and it is by far more rewarding then buying a frozen pre-made crust.
The fun thing about baking pies is that you don’t have to be so accurate, often when baking there is not much room for making up stuff as you go. With pies, however, I find that I have a lot more room to play with quantities and ingredients and that is exactly how I like to cook. I actually had some sun-chokes that needed to be used and so I peeled them, sliced them, cooked them in some milk and stuffed them in the bottom of the tart.

Stay tuned for more pie recipes over the next few weeks, and feel free to suggest ideas for pies I should make for the clay master and her chef lover.

Dough ingredients:

  • 2 cups All purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold butter, cut to cubes
  • 6 tablespoons ice cold water

Mix flour and salt in a bowl, add butter and mix until the butter pieces are pea-size. Add the water, one tablespoon at a time and mix with your fingertips. Do not over work the dough or it will become hard.
Wrap in plastic and let rest in the fridge for 15 minutes.

Make the filling:

  • 3lbs leek, white part, thinly sliced
  • 15-20 mixed mushrooms, cremini, oyster, shiitake, brushed cleaned and chopped coarsely
  • 3 tablespoon butter
  • 2 tablespoon fresh thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 oz goat cheese
  • 3 oz creme fraiche
  • 1/2 cup chicken stock

* if you want to use potatoes or sun-chokes as well, peel and slice them and then cook in milk or cream for about 20 minutes until soft.

In a frying pan melt the butter and add the leek. Cook until leek is translucent, about 5 minutes, add thyme, bay leaf, 1/2 the salt, 1/2 the pepper and the chicken stock. Cover and cook for 15 minutes. Make sure not to brown the leeks.
Uncover and cook for about 15 more minutes until all juices are almost gone.
In a separate pan melt the remaining butter and add the mushrooms and, salt and pepper. Cook for about 10 minutes until the mushrooms have released their juices.
Place the leeks in a bowl, discard the nay leaf and mix in goat cheese and creme fraiche.

On a floured surface roll out the dough. Butter a 9″ pie pan and line with rolled dough, fill with the leek mixture and bake for 15-20 minutes until the crust and leeks are starting to turn golden. Place mushrooms on top and bake for 10-15 minutes more.
Place on a wire rack and let cool for 10-15 minutes.
Serve warm.

Read Full Post »

Last Night we had Aoife and Greg over for dinner, on the menu: some bread, cheese and olives, baked asparagus, chicken in red wine and chestnuts and potato cakes (latkes).
Baked asparagus is one of the easiest side dishes to make, and it is always delicious. Aside from the fact you have  to peel the skin of the asparagus, a task that can get a bit tedious at times, it is a quick and easy winner.

Ingredients:

  • 1 bunch Asparagus
  • 2-3 cloves of garlic, minced
  • 1 pint heavy cream or half and half
  • 2 tablespoons Paprika
  • 1/2 cup grated Parmesan or Gruyere cheese, or a mix of both
  • 1/2 cup bread crumbs
  • 1 teaspoon or chili flakes
  • salt and pepper to taste

Direction:

  1. preheat oven to 350 degrees
  2. gently peel off the skin of the Asparagus with a vegetable peeler, making sure you are not taking off to much of the flush
  3. in a bowl mix together cream, garlic, paprika, half of the cheese, chili, salt, pepper and half of the bread crumbs
  4. place Asparagus in a shallow baking dish and pour mixture over it, mix with your hands to insure the mixture is coating the asparagus in all layers
  5. mix the remaining cheese and bread crumbs together and sprinkle on top
  6. cover with baking paper and foil and bake for about 30 minutes
  7. take off foil and bake uncovered 10 more minutes or until the cheese is nice and golden

In the spirit of Channukah we also made some potato cakes, these little fried devils are so tasty its is basically impossible to stop eating them.
They are pretty simple to make, the one thing you must pay attention to is squeezing as much of the liquid out as you can, that will assure you will get a nicely crisped potato cake.
As far as a recipe goes for these ones, I usually sort of eye-ball everything when I make them, mostly because  you have to adjust the amount of the eggs and flour according to how wet the potatoes are, but here is a basic recipe to give you an idea of what to do.

Ingredients:

  • 3 cups peeled and shredded potatoes, stored in cold water until ready to use. I use either white, russet or Yukon gold, you can use any kind of potatoes you like
  • 1 medium onion, shredded
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 2 tablespoons salt
  • black pepper
  • I had some Parmesan and Gruyere , mix left over from the baked asparagus so I added it in as well
  • vegetable oil for frying

Directions:

  1. drain potatoes and squeeze as much of the water as you can
  2. in a bowl, mix all ingredients together
  3. heat oil, about 1/2 inch in depth, in a cast iron or your preferred frying pan
  4. take a spoonful of the mixture in your hand and squeeze it to get as much of the liquid out, then place it in the hot oil and flatten it a little with a spoon or your fingertips
  5. flip the cake over once it start browning
  6. take out of the oil and place on a cloth or paper towels to soak access oil
  7. serve warm with creme fraiche or sour cream

Read Full Post »

When it comes to grocery shopping I do 99.9% of it at the Park Slope Food Co-op, I say 99.9% because every once in a while I’ll get lazy and buy some pasta or chicken at the neighborhood’s Italian market. The co-op’s selection of fresh produce is so great that often I buy things without having a plan as for what to do with them. That was the case with the Jerusalem Artichokes I pulled out of my fridge today, I bought them last Saturday simply because they looked so fresh and beautiful and because I love Jerusalem artichokes (or Sun chokes as some call them). I looked at the artichokes and then around my kitchen, I spotted some Chestnuts and tried to figure out how to pair the two, a short online search yielded a few recipes but non involved Chestnuts, and then I found it, thank you Martha Stewart.

It is delicious!!

Here is the recipe, slightly modified from Martha’s recipe:

Ingredients

Serves 6 to 8

  • 1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use
  • 3 cups milk
  • 8 ounces creme fraiche
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup grated Gruyere cheese
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon coarse salt
  • 1 teaspoon Chili flakes
  • 1/4 teaspoon freshly ground pepper
  • 1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
  • 5 ounces shallots, peeled and sliced thinly
  • 5 ounces peeled chestnuts, halved lengthwise
  • 1 cup bread crumbs

Directions

  1. In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.
  2. Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, chili and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.



Read Full Post »