French Style Omelette... with herbs and cheese.

French Style Omelette... with herbs and cheese. With summer in full bloom, my garden has yielded plenty of herbs... mostly in stages throughout the summer season.However, I don't always use all the herbs growing, as some of it goes to seed rather quickly. But somehow, parsley and chives have been plentiful all summer long. And so recently I was determined to use some of them in a dish...

For some time now we've been buying local farm fresh eggs and love their taste. As of late though, we've been able to get them delivered in town which makes it much easier for us... eliminates the long drive down to the farm. In any case, my husband ends up picking them up during the work week and brings them home... right around lunch time. It's the perfect time to make a super quick and delicious meal... with ingredients I have on hand. Ingredients that are super fresh. And of course an omelette is always welcome.... but the French style makes it especially nice.

The French style omelette is different than a regular omelette in that it is much creamier.... has small curds rather than large. And it also has a smooth surface that lacks the usual golden color found in regular omelettes. Traditionally, the omelette is stuffed with herbs or cheese and then rolled in a cylinder. Looks pretty fancy. And when you think about it... it's just eggs:). 

But making the omelette does take some practice. However, once you learn the technique it's real fun to do. And you can easily change it up by using different fillings and herbs... or if you want, you can even leave it plain. But a good French omelette is almost custard-like in texture... so you don't want to over cook and have the center be dry. Unless of course you prefer it that way:).

There are a ton of videos online that show you how to make the French style omelette, but I've only included a link to the more traditional technique mastered by Jacques Pepin. You'll find the link below. I fold mine a bit different than Jacques Pepin, just because I find it easier for me(and it's not so wet inside)....but feel free to use whatever folding method works for you. Hope you enjoy...     

Note: While I used herbs I had in my garden(parsley, dill and garlic chives) you can use whatever herbs you like ... classic combination is chives, tarragon, chervil and parsley.

Tip: If you would like to see a video of the technique you can see Jacques Pepin making the French omelette HERE . Practice does make "perfect":)...

  

You will need:

2 ex-large farm fresh eggs

1 TBS butter( now, I'll be honest, I also use oil)

2-3 tsps fresh herbs of choice*

salt and pepper to taste

*I used regular chives, garlic chives, parsley, dill... can use tarragon, chervil,etc. or chives only.

Additional Filling: optional, can use other fillings of choice like cooked vegetables or meat.

1-2 TBS grated cheese (gruyere, jarlsberg, or whatever cheese you like and have on hand)

Directions:

1. Finely chop herbs of choice. Set aside. Grate cheese if using and set aside.

2. Crack eggs and beat well. I love to use my chopsticks, but you can use a fork or rubber spatula. 

3. Season eggs with salt and pepper and add the herbs. Mix to combine.

 

4. Heat a 6 inch non-stick skillet on medium heat. Add a pad of butter and allow it to melt and sizzle.

5. Lower heat to low and pour the eggs in the hot buttered skillet. With one hand, using your chopsticks, fork or rubber spatula,mix the eggs continuously but gently.... while all along shaking the skillet back and forth with the other hand.... until mixture resembles small curds surrounded by liquid egg. 

6. Stop moving the pan and scrambling the eggs and allow the eggs to set for 30 seconds or so.... making sure the top is still somewhat wet.  

7. Remove skillet from heat and use the chopsticks or a rubber spatula go around the edge to release the sides, making sure the omelette can easily move in the pan.

7. Tilt the pan so that 1/3 of the omelette is sitting in the "lip" of the skillet, sprinkle the cheese in the "nook"and fold the omelette in thirds(like a letter) using a spatula if needed. Place it back on the heat to set a bit (only if you feel it needs it) then roll it onto a plate... making sure the fold is underneath.

8. Form the omelette into a pointed long cylinder shape. Serve immediately.

OPTIONAL: Brush the top with a bit of melted butter. 

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Pressure Cooker Pasta... and Creamy Macaroni and Cheese

Pressure Cooker Pasta(perfect al-dente!)_... and Creamy Mac and Cheese.  You know, I 'm not much of a pasta person... ok, let me back up a bit. I do like pasta, but somehow I tend to associate it with too many calories. Maybe it's the pasta with the cream sauces. And as I'm writing this, I sound like I don't like a good bowl of creamy alfredo or any pasta coated with lots of butter and cream, but I do! The thing is, I really can't have it often, otherwise I'll really put on the pounds:). So I stay away... On the other hand, I do like a good noodle dish with lots of vegetables... this one is a favorite! However, I'll admit that once in a while I crave a good mac and cheese... one that is creamy and quick to make without being too heavy. 

So for this post, my original intention was to share a recipe that uses the pressure cooker... to cook pasta in half the time it would normally take otherwise, attaining that perfect al dente texture. But as I was cooking the pasta, I thought about the possibilities of turning it into a one pot meal... just to bring about a quick meal. Why not make some creamy mac and cheese? I could hardly remember when I last had a good bowl of macaroni and cheese. It's been years, I'm sure.

Some time ago, I had come across the idea of using evaporated milk to make a creamy stove-top version of mac and cheese. The recipe was made popular by Alton Brown and Cook's Illustrated... it cut down calories and sort of rivaled the boxed mix. Both Alton Brown and Cook's Illustrated versions use evaporated milk. The thing with evaporated milk is that it helps with emulsification of the sauce...  eliminates the grainy texture. But because I don't use canned evaporated milk, I was sort of stuck. I mean, I wanted a creamy mac and cheese, and at the same time I wanted a lighter version, calorie-wise. 

So I opted to use a dry non-fat milk powder as a substitution, figured it was a better alternative to the canned version.... not by much I'm sure:). But it worked. I had creamy mac and cheese  in a matter of minutes:). But I also know that using heavy cream and cheese will also yield a creamy cheese sauce, so that's another option if you don't want to use the evaporated milk or the dry milk for that matter.  

Even if you don't want to make macaroni and cheese, cooking the pasta in a pressure cooker is so totally worth it! You cook it in half the time, use less water, and have perfect al dente texture every time. Hope you enjoy...  

Note: A good rule of thumb for cooking pasta in the pressure cooker... cook it for half the time it says on  the box and add enough water to just cover pasta. Most smaller type of pastas such as elbow macaroni will take 6 minutes, some pastas can take an extra minute or two, like the penne. But here's a great chart that can be useful. And every brand of pasta is different, so you'll probably need to experiment a bit until you know what works for you.

    

Tip: The mac and cheese is ready to be served immediately.... but if you make it ahead, and the mac and cheese cools down and clumps up, slowly heat it up again while adding enough liquid (be it water, milk or cream) until it loosens again and becomes creamy.

You will need: Makes a smallish batch for 2-3 people. You can easily double recipe.

PASTA can use other shapes similar in size to the elbow... penne would be great.  

1 1/2 cups elbow spiral macaroni

2 cups water (you can substitute some chicken stock, if you like) 

1 TBS oil*

couple of big pinches of salt

*I didn't add, but it's supposed to help with reducing foaming, which can clog valve

CHEESE SAUCE inspired by Alton Brown and Cook's illustrated. The evaporated milk and egg help with emulsification... so you have a creamy sauce.  Alternately, you can use a bechamel sauce if you like... or substitute cream for the dry milk and water. Regular milk will tend to make the cheese sauce grainy.

1 TBS butter

1/2-1 tsp yellow mustard

1-2 tsp hot sauce, optional

1/3 cup dry milk powder

1 egg

1/4 cup water 

4-6 oz grated cheddar cheese*

salt and pepper as needed

extra water/milk/cream for thinning sauce if needed(adding cream will make it creamier)

* I used a vintage white cheddar, but you can use a combo of cheeses you like that will melt nicely.

Directions:

1. Get the cheese sauce ready. Grate cheese and set aside.

2. In a measuring cup add water and dry milk. Whisk to combine. Add egg, mustard, salt and pepper to taste, and hot sauce( if using). Whisk until combined. Set aside. 

3. Cook pasta by placing all pasta ingredients in your pressure cooker. 

4. Securely lock lid, heat on high and wait for pressure to reach. When pressure is reached, lower heat to low and cook for 6 MINUTES.

5. Remove from heat and release pressure. You will notice there is still a bit of pasta water ( maybe about 1/2 to 3/4 cup. You can drain at this point if using pasta for other dishes. If using for mac and cheese, do not drain.

6. Place pressure cooker pot back on low heat and add butter.  Stir to combine.

7. Add the reserved milk mixture and stir. Heat thoroughly.  

8. Add cheese( you may add it a bit at a time while stirring  to prevent clumping)... and stir until it melts. You may remove from heat, while adding the cheese, if it gets too hot... you don't want to overheat the cheese as it can get grainy.

9. You may add a bit of hot water/ milk or cream to thin out sauce, if needed... especially if you like the sauce thinner. Serve immediately.

 

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Japanese Cheesecake... cotton-soft, light, and fluffy.

Cotton-Soft Japanese Cheesecake... When I posted my 400 post, I mentioned that I had wanted to share a cake recipe... but ended up sharing a cookie recipe instead. This time around I'm finally posting the "cake" recipe I had meant to share then. Since I posted a savory Japanese dish recently, the Okonomyiaki, I felt I should also share a sweet Japanese recipe as well. It would only be fair:) Even though this dessert is called a cheesecake, I'd lean more on calling it a cake. Ok, maybe more like a cake with cheese:).

I've seen plenty of recipes for the cotton-soft Japanese cheesecake all over the internet... was aware of it, but just  never attempted it myself. Recently though, I ran across it again and decided to try my hand at baking the "not so easy to accomplish" Japanese cheesecake. Actually, after seeing so many people having failures, I decided to bake it more as a challenge for myself. Granted I was curious to see how "cotton-soft" the cheesecake would be... and wanted to taste it for myself:). This of course all depended on me getting the recipe right. Would I be able to accomplish it? 

After reading  some comments and tips from other bloggers, I quickly realized the recipe depended on 2 major factors... getting the egg whites folded in just right, and baking/cooling the cheesecake correctly... so the final product wouldn't deflate. It's funny, but if you read the original recipe, you may not think it too difficult... recipe has just a few "simple" steps. But as with most recipes, there's a chance that something might go wrong with the dish. And the way the original cheesecake recipe is written out, well, it really assumes you have a bit of baking knowledge.... or at least have mastered a basic sponge cake. The idea is to beat the egg whites just right, and then to fold them into the batter gently. If these two things aren't done right, you just might get a dense/flat cake.

So after making a few sponges in my life, I went ahead and tried out the recipe. The result gave me a wonderfully soft and fluffy cheesecake. Sure it could have been better, but for the most part, I felt the cheesecake came out decent enough:). Will be making it again and trying to "perfect" it, that's for sure. And because I ran across a few issues while making it, I decided to write out a few tips in the hopes that it would be of help to those trying out the recipe for the first time. The post may seem long, and the recipe look complicated, but I wanted to share as much information and photos to make the cake go smoother. 

Oh, and if you've never had a Japanese cheesecake, it's sure worth trying out the recipe. I'm hoping it will come out for you as well:). The result is definitely not the cheesecake we are used to here in the states. Not the dense and extra cream cheesy type, as this cheesecake uses only 1 (8oz) cream cheese pack. And it's definitely NOT dense. I'd say it's more like a cross between a sponge cake and a pound cake... with a cream cheese flavor. The lemon flavor sort of reminds me of those soft ricotta cookies, or the filling for the Romanian "poale in brau"... but with the cake having a soft velvety texture. And I think it has just the right amount of sweetness. It's not overly sweet, so it can be served plain... or if you prefer, adorned with a thin layer of preserves, ganache, whipped cream, etc. It really is a soft, velvety cake.... 

I chose to bake my cheesecake in 2 (9x5 in) loaf pans, the original recipe uses a round 8 inch pan. You'll probably get more height with the 8 inch pan, but I liked the convenience of the 2 loaf pans... I suppose I wanted to "stretch" the cheesecake and freeze some for later:) But beware... this cheesecake disappears fast... real fast. It's just so easy to eat more than a slice:). Hope you enjoy...               

Tips: 

For the eggs: It is easier to separate eggs while still cold than at room temp. So you may want to separate the eggs and then bring them to room temp. I kept my eggs out for about 4 hours. 

How I whipped my egg white mixture: I whipped the egg whites till foamy (speed 6 on Kitchenaid)... for approximately 1 1/2-2 minutes. Added cream of tartar, whisked for an additional 15 seconds (speed 6). I then slowly added the sugar while beating the egg whites for another 1 minute or so (speed 6 with a few bursts of speed 10)... until I had soft peaks (peak folds over itself).

For the cream cheese mix: I ended up using only 225 grams of cream cheese (original used 250grams)... this way I only use 1 package instead of 1 package and a tiny bit of another.  Also if your cream cheese mixture with the flour and eggs are super lumpy, you may want to sieve the mixture to make it smooth.

For the dry mix( flour, cornstarch and salt): I ended up using all purpose flour for mine, original recipe uses cake flour... I adjusted quantity of the flour and cornstarch a tiny bit and measured in cups as well( fluffing the flour, scooping(w/out packing), and leveling).  You may be able to substitute some of the flour with matcha(green tea powder)... for a more traditional Japanese cheesecake flavor.

For the flavorings: Lemon juice, peel, orange oil, can be substituted with orange juice, vanilla or other flavoring of choice.

Folding the egg whites into the cheese batter: You will need to thoroughly mix the beaten egg whites into the cheese batter, otherwise you will get a dense eggy bottom and the egg whites will be too airy on top if not fully incorporated... but caution needs to be taken when folding as you don't want to deflate the egg whites. A gentle and light hand needs to be applied.   

For the water bath:I used a roasting pan that I filled with  1/2 inch of water, placed it in the lower 1/3 rack of oven( I don't have a bottom heating element on my oven and this ensures you are not close to the top heating element... if it's placed to close to the heating element it will make the cheesecake crack) in the last 5 minutes of preheating.... then added the filled cheesecake pans and baked as directed. If you are using removable bottom pans, then you will need to wrap the pan really well in aluminum foil, so water won't seep in. 

Baking the cheesecake: I ended up covering the cheesecake lightly with aluminum foil(making sure the aluminum foil didn't touch the cake at all), after 20 minutes baking time... to prevent overbrowning. Also, you may want to cook the cheesecake a bit longer( 5-10 minutes) just to be on the safe side... so that your cake won't collapse. 

Cooling the cheesecake: I left my cheesecake in the turned off oven... with the oven door ajar... to cool down for 10 minutes, but you may want to leave yours for a bit longer, like 20 minutes( I was in a hurry:)) . This just takes another step of caution so your cake won't collapse on you. 

You will need: adapted from Diana's Desserts... quantity adjustments and cup measurements(fluffing the flour, scooping(w/out packing), and leveling) are listed below. Please look over original recipe as I adjusted my cream cheese, flour and cornstarch amounts slightly. 

140 grams(1/2 cup + 3 TBS)super-fine granulated sugar( process regular sugar in food processor until fine) 

6 egg whites, room temp 

6 egg yolks, room temp 

1/4 tsp. cream of tartar 

50 grams(4TBS) unsalted butter 

225 grams(8 oz) full fat cream cheese, room temp 

100 ml whole milk 

1 TBS lemon juice, optional 

1 tsp. lemon peel, optional

a few drops of orange oil, optional

55 grams(1/3 cup+1 TBS) all purpose flour 

25 grams( 2 TBS+1 tsp) cornstarch 

1/4 tsp. salt

Directions:

• The day you are planning on making the cheesecake... Take out eggs and bring to room temperature... and the cream cheese.   
• Lightly grease and line the bottom and sides of the pan you are using with greased parchment paper. I like to leave an overhang on all sides. Make sure you grease the parchment paper well, so you won't have the cheesecake crack.
• Gather your ingredients (mise en place)... and process the sugar, if yours isn't superfine. Measure your ingredients beforehand.... and sift together the flour, cornstarch and salt.   

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture.     

~Preheat oven to 325 deg F~

2. To the cooled cheese mixture, fold(whisk) in the sifted flour, the cornstarch, salt.... then add the egg yolks, lemon juice, lemon peel or flavoring of choice and mix well.... try to get out all the lumps that may form as much as possible. 

3. Whisk egg whites until foamy, add cream of tartar, whisk for 15 seconds or so until combined. Add in the sugar and whisk until soft peaks form. 

4. Scoop out a cupful of beaten egg whites and mix it into the cheese mixture. Mix and thoroughly combine. Fold the rest of the beaten egg whites in batches.... trying to be very gentle so that you do not deflate the air bubbles, but folding thoroughly. The batter should double in quantity at the end of the folding. 

5. Pour the batter into 2 well greased parchment lined 9x5 loaf pans(you could use an 8-inch round cake pan, as per original recipe, if you want. It should rise higher than in the loaf pans, but you want the parchment to be 2 inches or so above the rim of the pan.

6. Bake cheesecake in a water bath( roasting pan filled with 1/2 inch hot water)... for 1 hour 10 minutes or until set and golden brown at 325 degrees F.... remember bottom 1/3 of oven. Place 2 aluminum foil sheets lightly over the pans if the cheesecake starts to brown too quickly... I placed mine after 20 minutes into the baking time.... if you find the top is too light towards the end of the cooking time, remove the foil to further brown the last couple of minutes or so.

~ You may want to cook the cheesecake a bit longer( 5-10 minutes depending on your oven) just to be on the safe side that your cake won't collapse. Allow the cheesecake to cool in the turned off oven for 10-30 minutes for a drier cake... this takes another step of caution so your cake won't collapse on you.

7. When cheesecake is cooled, trim edges and cut in 11/2-2 inches rectangular pieces.... or squares. Top powdered sugar, cocoa, matcha powder( if you like), or a thin layer of strawberry jam and whipped cream topping. Why, you could add any icing, ganache, cherry topping, or syrup of choice... be creative and use what you like. You could eat it plain, too:)

 

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Brazilian Pao de Queijo....or Cheese Bread Rolls(Gluten-Free)

Brazilian Pao de Queijo....or Cheese Bread Rolls( Gluten-free). I've been meaning to make the Brazilian Pao de Queijo for SUCH a long time...probably a couple of years now. Recently though(well, not so recent, as this post is long overdue), I bought the tapioca starch and meant to make them...had a few projects I needed to do and somehow didn't get the chance to even think about them. The tapioca starch was sitting in my fridge... for a few weeks...and then I saw Susy, from Cooking In The Desert, post the exact recipe I had meant to make. After seeing her beautiful photos, I just knew I couldn't wait any longer... made the rolls the following day.

The inside of the cheese rolls remind me of the Japanese mochi... with that chewy, spongy texture. If you've had mochi ice cream, you'll know what I mean...or maybe even those fried spongy sesame balls found at Chinese restaurants. In any case, they aren't exactly a typical bread roll. While the outside may be misleading, the inside is far from having a bread-like texture...expect a moist and chewy texture when making these rolls... with a cheesy flavor. The flavor sort of reminds me of a soft cheese cracker...or a cheese quiche. That's the best I could do in describing them. But we really, really liked them... actually, we found ourselves eating more than our share:). It's probably best to make these when you have a large group of people to share them with...

But, regardless, I am thinking of making these again... for a New Year's appetizer. Thought it best to post this recipe now, in case some of you are entertaining... and would like to try it. Hope you enjoy...

~~~~~~Wishing everyone a wonderful New Year!~~~~~~

Note: The rolls deflate a bit after they cool down...

Tip: You can refrigerate some of the dough and make a new fresh batch a day or two later... if making for guests, bake them the first day for best results and serve them straightaway.

I've even frozen the dough(though the texture suffers a bit...still good, but not great).

Though probably not traditional, you can opt to add some herbs of choice.

You will need: adapted from Cooking In The Desert and makes a pretty large batch...maybe 40-50 rolls?

500 grams tapioca starch

1 cup milk

1 cup water

1/2 cup oil

1-2 tsps salt, or to taste( I used a few pinches)

350 grams mozzarella cheese*

3 eggs

*or other cheese, such as Parmesan, queso fresco, or a mixture...I used 300 grams mozzarella and 50 grams of Mexican blend grated cheese, because I ran out of mozzarella. Traditionally the matured Minas cheese is used...

Directions:

Preheat Oven to 350 deg F:

1. Place the tapioca starch in a large bowl...or a mixer bowl.

2. To a saucepan, add milk, water and oil. Bring to a boil.

3. Pour hot milk liquid over the tapioca starch. Mix with a spoon until well incorporated....you could use a dough hook, as well. The mixture is quite thick and sticky.

4. Allow dough to cool..and then add the cheese. Knead until the cheese is incorporated....I ended up kneading the cheese by hand...it takes a bit for the dough to fully incorporate the cheese....

5. Add salt and mix to combine. If using a salty cheese, you may want to cut down on amount of salt... taste and adjust.

6. Add the eggs, one by one, until well incorporated...sort of like when making choux pastry. You can knead the dough using your hands...or using the dough hook from the mixer. I used my mixer to do this part of the kneading.

7. Form balls measuring around 1 1/2 inches in diameter and place on a parchment lined baking sheet. I oiled my hands a bit when forming the balls as the mixture can be quite sticky.

8. Bake in pre-heated oven until puffy and lightly brown...18 or so minutes. Do keep an eye on them...as you want them to just get a tinge of color...but not too brown. The rolls deflate a bit after they have cooled....and have a mochi-like interior texture... moist and chewy.

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Brussels Sprouts Salad...with lemon and toasted walnuts.

Brussels Sprouts Salad...with lemon and toasted walnuts.

.......Merry Christmas to all my readers! It has been such an honor to have you visit my site. Thank you for trying some of my recipes, for your feedback, and for your encouragement throughout this year. I LOVED sharing my recipes with you...and you've all been such a blessing to me! Wishing you and your family a blessed Christmas.....

We've been having brussels sprouts quite a bit lately... love brussels sprouts. Ok, I probably wouldn't have said that years ago... I suppose the memory of trying out brussels sprouts for the very first time at a gathering some years ago wasn't exactly a pleasant one. Don't quite remember how those brussels sprouts were prepared, but I distinctly remember not being a fan of them. So I never bothered buying them. Never really looked at them when they would show up in the markets... come winter.

Recently though, I decided to give them a chance.... and to think what I missed out all these years! I don't know why I didn't care for them the first time... because funny thing is, I like cabbage. And brussels sprouts are quite similar to cabbage... just a smaller version and a bit more mild in flavor. Anyway, so we've been eating brussels sprouts lately... maybe once a week or so. I'll make it as a side or even as a meal. I've been able to roast the sprouts or pan fry them... Brussels sprouts are known to work incredibly well with bacon, pancetta, or even crumbled chorizo sausage... add a bit of shallots, and well, it makes it a complete meal (for us anyway). But even a light mustard sauce adds an enormous amount of flavor to steamed sprouts. So while I like cooking the sprouts, I especially love having them fresh... in a salad.

I came across Saveur's version of a Brussels Sprouts Salad, and knew instantly I wanted to make it. It sounded so fresh and light...and lemony. The lemon just brightens any dish, really. I was excited to see the dish used simple ingredients, most of which I already had in the house. Made it the same day and absolutely loved it... maybe it's because I love anything lemon:). But it's a great side dish... wonderful addition to the Christmas dinner, or any meal for that matter. Hope you enjoy...

Note: Since I didn't have any pecorino cheese, I substituted it with some parmigiano reggiano cheese. And while the original recipe uses 2 whole cups of toasted walnuts, I felt you could easily use less...therefore the range in the amount I posted below.

Tip: Feel free to use other nuts besides the walnuts... pecans would be good, as well as almonds. Maybe even pine nuts.. though I would use less of the pine nuts.

To make it especially Christmas-y, I'm thinking you can add some pomegranate arils or even some cranberries... why not:).

The juice of a lemon can vary from lemon to lemon... you may need to add a bit more or a bit less.

You will need: adapted from Saveur . Makes about 4 servings... or a bit less if eating it as a meal.

1 lb. brussels sprouts, thinly sliced

1-2 cups toasted walnut halves

1⁄3 cup grated parmigiano reggiano(or pecorino as per original recipe)

, plus more for garnish

1⁄4 cup extra-virgin olive oil, plus more for garnish

Juice of 1 lemon, or to taste

Kosher salt and coarsely ground black pepper

Directions:

1.

Toast walnuts ( or other nuts of choice). Set aside.

2. Wash and clean sprouts. Slice stem off(only if using a food processor).

3.

Process brussels sprouts in a f

ood processor...u

se a slicing

disc on the lowest setting(1mm).

Add the sprouts through the feeding tube... a few at a time.( My version, and so much easier)

OR

Use a mandoline to slice the brussels sprouts... hold the sprout

by its stem

with

thumb and forefinger

and slice

starting from each sprout's top. Discard stems. (Saveur's version...only if you have a mandoline)

4. Add walnuts, cheese, olive oil, lemon juice, and black pepper to taste.

Season lightly with salt to taste.... Salt amount depends

on the saltiness of the cheese.

5. Toss ingredients with a spoon until just combined. You can make a large salad or opt to make separate salad bowls.

6. Using a peeler, shave more cheese over the top of the salad.... or individual salad bowls.

7. Drizzle with more olive oil and add more pepper to taste.

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Cookies and Cream Cheesecake "Cupcakes"... #7 in a series of desserts.

Cookies and Cream Cheesecake "Cupcakes" ...When I first saw these Oreo cheesecake bites, I thought they were really neat... bookmarked them immediately, just to make them for special occasions. I loved the idea of not making a crust, making individual small pieces, and not using a fork or spoon to eat them. These cheesecake "cupcakes" are pretty easy to make... a simple mix of cheesecake batter that is poured over a sandwich cookie, and baked at a low temperature to allow for a creamy cheesecake. So here is #7 in a series of desserts. Hope you enjoy...

Note: The bottom chocolate sandwich cookie does soften a bit and isn't as crispy... at least that's what I noticed with mine.

Tip: To make them even more decadent opt for frosting them with a chocolate ganache or whipped chocolate frosting. Or simply make a chocolate cheesecake batter...

You will need: adapted from Handle the Heat and originally from Martha Stewart Cupcakes

42 cream-filled sandwich cookies, 30 left whole, and 12 coarsely chopped*

2 pounds [4( 8oz packs)] cream cheese, room temperature

1 cup sugar

1-2 tsps vanilla extract

1-2 tsps grated orange/lemon zest, optional

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

* you can use Oreos or any other brand you like.

Directions:

1. Preheat oven to 275 degrees F... and line standard muffin tins with paper liners.

2. Place 1 whole cookie in the bottom of each liner. Set aside.

3. Using an electric mixer beat cream cheese on medium speed... until smooth of any lumps... and fluffy. You will need to scrape down the sides of bowl as needed.

4. Add sugar gradually and continue to beat until combined. Beat in the vanilla and orange/lemon zest, if using.

5. Add beaten eggs, slowly and beat until combined... don't over beat. Scrape down the sides of the bowl as needed.

6. Add sour cream and salt. Beat on low just until combined.

7. Stir in the chopped cookies by hand.

8. Divide the batter evenly among cookie-lined cups. You will fill them almost to the top.

9. Bake until filling is set, about 22 minutes.... this may take a bit longer depending on your oven and how much you filled them. You may need to rotate pans halfway through baking. Transfer to wire racks to cool completely.

10. Refrigerate at least 4 hours (best overnight). Remove from tins just before serving.

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Bulgarian Patatnik...Shredded Potato and Cheese Pie with Mint

Bulgarian Patatnik...Shredded Potato and Cheese Pie with Mint. I've been harvesting a few things from my garden this year... it wasn't a great year, but I am always thankful for what I can harvest. I know quite well how it is during wintertime... when I don't have fresh herbs at my fingertips, when I don't have fresh chives and green onions, when raspberries are mainly the frozen kind, and when vegetables are, well, not the best.

~~~~Here's a glimpse of a few things that grew in my garden this year...some of my tomatoes actually turned red on the vine this time around...normally the frost comes and I pick the green tomatoes and place them in the house to ripen.~~~~~~

~~~Potatoes normally do well...as well as herbs. The raspberries usually don't get a chance to ripen... this year I managed to get quite a bit more than previous years. ~~~

~~~~I still managed to get a few potatoes even after struggling with garden slugs...so you can imagine that I wanted to make a dish that would make good use of them.... without adding too many ingredients that would take away from their flavor. ~~~~~

So when Veronika, from Ginger Cookies posted her version of the Bulgarian Patatnik, I knew exactly how my potatoes were going to be used! I just loved her presentation... and I always enjoy visiting Veronika's site. I am simply amazed with her talent... and beautiful recipes. Even though her site is in Bulgarian, you'll enjoy it...and maybe even get inspired to try a recipe or two:).

While the original patatnik is simply made out of shredded potatoes, cheese, eggs and mint, this version wraps the filling in a few phyllo sheets, making it quite elegant and different. You can opt to leave the phyllo sheets out, if you want... especially if you want a gluten-free version. It will just resemble a thick hashbrown-like pancake...for lack of a better word.

Some versions of the patatnik add a bit of dried savory...or even thyme. I added a tiny amount of savory to mine...just because I had some dried savory on hand. But the combination of potato, feta, and mint was new to me... oh, I've had feta and mint, but never in combination with potatoes. And that's what made this dish for me. I loved the freshness of the mint, the salty feta, and the earthy potatoes...all wrapped up in a crispy phyllo shell.

The patatnik can be a delicious main meal or it can be used as a side dish. While I made the dish on the stovetop, it can easily be made in the oven just as well....and you won't need to flip it. Really liked this dish...it was new and different... and the potatoes were the star. Hope you enjoy...

Note: I ended up placing the potato filling in the phyllo-dough covered skillet... and didn't cook it right away...the phyllo dough got wet and that's why the phyllo sheets aren't seen as distinct layers. So I suggest to cook it straightaway:).

While I put down a cooking time for the patatnik, I suggest cooking it until you feel it's cooked through. I have an electric stovetop... and sometimes things cook a bit faster than on a gas stovetop.

Tip: If you want, you can cook the patatnik in the oven...350-375 deg for 20 minutes (or until cooked through)...

You can also make 2 smaller versions of the patatnik ...using smaller skillets... this way, it will also be easier to flip over.

The amount of cheese is to taste..so use more or less...same goes for the mint.

You will need: adapted from Ginger Cookies

800 grams russet potatoes(or 2-3 ex-large russets)

2 onions, diced ( I used 1 ex-large onion)

1 cup grated feta cheese(lightly packed), or to taste

1 tsp dried mint or 1 TBS fresh, or to taste

1/4-1/2 tsp dried savory, optional

6 phyllo dough sheets, buttered

2 eggs

butter or oil, as needed

salt and pepper to taste

Directions:

1. Dice onions and set aside. Grate potatoes...I placed mine in a bit of water ... as I noticed they were turning a bit brown(oxidizing) on me. This will remove some of the potato starch as well... making the shredded potatoes not clump up too much.

2. Heat a 10-12 inch (or so)skillet and add 1- 2 TBS oil( or butter) allow to heat up and then add the onions. Cook until soft about 5 minutes. Add the shredded potatoes, stir to combine.

3. Cook potatoes and onion for a couple more minutes or until the potatoes soften a bit. You definitely don't want to cook them completely. This step just helps with the potatoes not being undercooked in the final stage. Remove and place in a large bowl. Allow to cool slightly before adding the rest of the ingredients.

4. Grate feta cheese( or use crumbled) and add the eggs. Mix to combine.

5. Add the feta/egg mixture to the potato/onion mixture. Sprinkle with mint and savory(if using) and season with salt and pepper, to taste. Stir to combine. You probably won't need to add too much salt as the feta cheese is salty enough.

6. Using a buttered non-stick skillet, place 4 buttered phyllo sheets on the bottom( you can layer one sheet, butter, layer another sheet, butter and so forth). Spread the potato mixture on top of the phyllo sheets and fold in the edges to encase the filling. Butter and layer the 2 remaining phyllo sheets and place on top of the filling ... overlap and tuck in the ends.... to completely cover the whole patatnik..

7. Cook on med/low heat for 10 minutes(or so) covered with a lid...check underneath to see if it has picked up a bit of golden color before flipping it on the second side. Lower the heat to low if it is browning too quickly....you don't want it to burn. The phyllo can burn quickly... especially if the heat is on too high.

8. Flip the patatnik on the second side using a large enough plate that covers the entire skillet....DO be careful as you do this(use oven mitts if needed)... the pancake and skillet can be quite heavy.

9. Cook uncovered for an additional 10 minutes or so or until cooked through...if you noticed the top getting soft and not crispy, opt to flip it again and cook for an additional minute or so... or until it crisps up again.

10. Cut in wedges and serve hot.

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Chile Rellenos...Cheese Stuffed Poblano Peppers

Chile Rellenos...Cheese Stuffed Poblano Peppers. A few weeks ago, my husband came home and told me about a conversation he had had with a co-worker that day. The conversation was mainly work related... but somehow it sort of veered towards another topic...food of all things:). They chatted about different recipes, Mexican food....and chile rellenos. In the course of their conversation, his co-worker mentioned how a small restaurant had opened up here in town. He thought my husband should give it a try, as they had some great chile rellenos on the menu....

As we rarely go out to eat, I decided to surprise my husband and make him some chile rellenos at home....for the very first time. To be truthfully honest, I've never made the chille rellenos because of all the frying that's involved. Not that I don't fry. I probably fry a few times during the year...and since I couldn't remember when I last fried anything, I decided it was about that time:).

While this was my first attempt at making and eating chile rellenos, I thought to share a few tips I've learned below:

• It makes frying a TON easier by having the stem on the poblanos...really important to buy poblanos with stems on( gives you a nice grip on the chiles before placing them in the hot oil).... and you want the chiles to be as straight as you can get them(free of too many wrinkles as the wrinkles will cause tears).
• While some recipes have you deep-fry the peppers, I found that a shallow fry( with about 1-2 inches of oil) was just right for the peppers.
• Freezing the stuffed chiles before battering them up helps tremendously... so that the chiles don't unravel or worse yet have cheese ooze out when frying.
• Baking the chiles after they have been fried, renders out some more of the fat and crisps up the chiles quite nicely...at the same time ensures the cheese melts and is piping hot when you serve them. It's also nice because you can fry ahead and then re-crisp them later.
• Though I prefer the chile rellenos freshly made, I found that freezing them after they have been fried and re-heating them in the oven/toaster doesn't affect the overall taste or flavor. It's only a thought... especially if you are making a larger batch and don't want to eat them all at one sitting:). I made four.... we ate 2 (freshly made) and froze 2... we enjoyed the latter just as much a couple of weeks later. But, it is up to you...
• Be creative with the filling...opt to add meat, onion, garlic and other vegetables for more flavor and variety. The cheese filling is much milder in taste...though excellent.
• While I used a homemade chile/tomato sauce for the photos, I much prefer an enchilada sort of sauce using dried peppers...such as my easy homemade red chile sauce, which I served with my second batch.

I ended up looking at a few recipes...Rick Bayless' version: for tips_____ and then Use Real Butter for the batter recipe. I combined the 2 and came up with my version. We really liked the chile rellenos...they were well worth it. You might want to skip breakfast and forget about dinner when it comes to this meal:). Really, they aren't that bad... once in a while. Hope you enjoy...

Note: If using 4 peppers, you will probably have about 1/2 cup (or so) leftover batter...try using it to make some quick stuffed jalapenos (stuffed with crab or cheese...or whatever you like). I had some fresh sage leaves growing in my garden and I chose to batter them up:).

You will need:

Chiles and Stuffing:

4-5 large fresh poblanos

8 oz grated melting cheese*

* I used a mixture...(5 oz of pepper jack cheese and 3 oz. queso fresco cheese)

Batter: I think next time I would like to add some onion powder, for extra flavor and just to make it my own:)

2/3 cup flour

pinch of baking powder, optional

1/2 tsp kosher salt, or to taste

2 eggs separated

1/3 cup water, or as needed

Extra:

flour for dredging chiles

oil for frying, I used grapeseed

Directions:

1. Roast chiles...either on the grilll or in oven/toaster oven under broiler.This time around, I made them in the toaster oven. Cover and let steam. Peel peppers and cut a slit on one side from top to almost the bottom...de-seed being careful not to tear the chiles and rinse really quickly. Keep the stems in tact.

2. Stuff the chiles with cheese...leaving enough room to be able to overlap the chile. I like to keep the chile in the palm of my hand while stuffing the chile and then molding it to make sure the cheese settles in the entire pepper. Try not to overstuff the peppers....but still have plenty of cheese.

3. Use toothpicks to secure(being careful not to tear the chiles)...or if you are confident, skip the toothpicks.

4. Do the same with all the peppers and place them in the freezer 1-2 hours ...or until hardened.

Make Batter:

Remove the peppers from the freezer, just before making the batter.

1. Mix flour, salt and pinch of baking powder in a bowl.

2. Separate eggs.... adding the egg yolks to the flour mixture. Place the egg whites in another bowl.

3. Combine the flour mixture with the egg yolks and slowly stir in 1/3 cup water...

4. Beat egg whites till stiff.

5. Fold the egg whites into the batter.... being careful not to over-mix and deflate the batter. The batter should slowly fall off the spoon... not too watery not to stiff.

Assemble Chile Rellenos:

While I left the toothpicks on the whole time...I think it would be better to remove the toothpicks after you take the chiles out from the freezer and before placing the chile in the batter... or simply remove before serving, just don't forget:).

1. Heat a skillet on med heat. Add oil( 1 inch high or so) and bring temperature to 350 deg F.

2. Dredge chiles in a bit of flour and then dip in batter. You will probably need to spoon some of the batter over the chiles so that it gets evenly coated.

3. Holding the chile by the stem, slowly drop it in the hot oil, cook until nicely golden on one side, and then turn over and cook the second side till golden. Remove unto paper towel or a rack. If you have room in your skillet, you can do more than one chile at a time.

5. Right before serving place the fried chiles on a baking sheet and bake at 400 deg F for a few more minutes...or until crisp and hot. Some of the the oil in the batter will get rendered out a bit. Serve at once....over a tomato/chile based sauce or enchilada sauce or tomato broth.

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Homemade Mascarpone Cheese

Homemade Mascarpone Cheese... Some time ago, I stumbled upon a blog that featured a homemade recipe for mascarpone cheese. I hadn't tried making my own mascarpone cheese at home yet. I guess I always found a way to substitute for the "real" thing... But recently I found myself with quite a bit of whipped cream in the fridge...and I really wanted(needed) to use it up. So when I found out that mascarpone can be made at home, I instantly decided to make it. Plus, all I needed was just some heavy cream and a bit of lemon juice... and I had all that.

Making mascarpone cheese isn't difficult to make...it's sort of like when you make your own ricotta or paneer cheese at home. The process is quite similar, except in this case you won't have too much whey. The mixture will have more of a thick consistency(custard-like) and you won't see the usual curds you normally get with ricotta or paneer cheese....at least I didn't:).

Now, most recipes have you heat up the cream to 185-190 deg F, and they usually heat the cream in a double boiler(bain marie). I didn't really have too much success with heating it in a double boiler...I had a hard time bringing the cream mixture to the required 190 deg. F...it stayed at 155 deg. F. for the longest time. And I mean a LONG time. More than the usual 15 minutes it takes to bring it up to that temp. So, I had to change things up a bit. I ended up pouring the mixture in a regular pot, heating the mixture on low heat, and then it came up to 190 deg. F. You do need to heat the mixture GENTLY... definitely do not want any scorching, curdling or boiling going on. For now, I think I will do away with the bain marie... and gently heat it in a regular pot. It is important to stir it often, so as not to scorch.

So if you have some heavy cream that needs to be used up, why not make some mascarpone cheese? You could use it in all sorts of dishes...in savory sauces, in desserts, or even on scones with a bit of jam:). Hope you enjoy...

NOTE: The first photo is of the mascarpone after an overnight drain...The second photo is after a couple of a days of refrigeration and whisked a bit.

Tip: The longer you let the mascarpone drain in the fridge the "drier" it becomes.

You will need: inspired by Island Vittles ~will yield 8-9 oz of mascarpone cheese

1 pint(473 ml) heavy cream*

1 TBS lemon juice

* organic pasteurized cream is preferred, but since I couldn't find any, I simply used an ultra-pasteurized heavy cream

Directions:

1. Line a large bowl with a dampened cloth...I used a flour sack towel that I just keep for dairy making, but you can use several layers of cheese cloth. You want it to be a thick layer of cloth because the mixture is creamy and not so curd-like and if it isn't thick you will lose some of the cheese along with the whey. Set it aside.

2. In a heavy pot, add cream and heat on low till cream reaches 190 deg F.(you can do this in a bain marie, if you like). Stir often so as not to scorch.

3. When cream reaches 190 deg take off heat and stir in lemon juice. Keep stirring until mixture thickens and coats the back of a spoon...about a minute or so.

4. Let mixture sit for about 20 minutes to cool down ... do not stir.

5. Pour cooled mixture in cloth-lined bowl. Wrap up ends of the cloth and suspend over the bowl. You can place a chopstick( or wooden spoon) through the knot and place it over the bowl, making sure the bottom of the cloth doesn't touch the bottom of the bowl.

6. Refrigerate overnight.

7. Remove cheese from cloth and stir. If you want it thicker, you can whisk it a bit to thicken...see my second photo in the beginning of the post.

The cheese should stay fresh in the fridge for a week or so.

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