Key Lime Cheesecake with Home-Made Graham Cracker Crust
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| February 25, 2008
Filed Under dessert, recipe | 20 Comments
Bright, citrusy and rich enough to satisfy even in the cold of February! I was in the mood for cheesecake, something smooth and velvety but not too sweet. Key Limes are readily available right now and have the magical ability to transport us to a warmer place of bright colors and sunshine, if only for a moment!
You can certainly use packaged graham crackers but why not make your own, it is so easy and the flavor is so much more impressive! I like to bake my cheesecake in a cake pan instead of a spring form pan. I bake it in a water bath and find the cake pan easier to deal with. Getting the cheesecake out of the pan is easy if you follow my directions! Read more
Home-Made Graham Cracker
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| February 25, 2008
Filed Under basic, dessert, recipe | 8 Comments
This recipe couldn’t be any easier or more satisfying. The graham flour (aka whole wheat flour) gives these crackers their nutty flavor. I sweeten them with both brown sugar and honey. It is everything we love about our childhood memories of this cracker/cookie but they are fresh and even better. This recipe will give you more than you need for a single cheese cake, but once people smell them baking they can’t keep their fingers off the extras! Read more
Private Class with Suvir and Zoë (February 25th at Bret’s Table)
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| February 15, 2008
Filed Under classes | 2 Comments
Suvir Saran is one of the most forward thinking chefs of our time. His recipes borrow from ancient traditions and yet he gives them a modern and unexpected twist. He is truly inspired! It is an honor and a delight to spend an evening listening to his intelligent musings on food and eating his spectacular creations. He is the author of two of my favorite and most used cook books. Indian Home Cooking and American Masala: 125 New Classics from My Home Kitchen
Fresh Ricotta with Red Wine Poached Cherries!
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| February 12, 2008
Filed Under basic, dessert, recipe | 14 Comments
This week I discovered something that has changed my kitchen forever. I made my own ricotta cheese. It was a suggestion from one of the people at egullet. We were discussing the recipe for calzone from the book and we were lamenting the state of ricotta cheese that is available in the super markets. No sooner had we complained than a recipe for home made ricotta appeared on the screen. Not one, but several. Read more
Candied Ginger Truffles
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| February 6, 2008
Filed Under dessert, recipe | 19 Comments
Inspiration comes from the strangest places! This recipe was inspired by a 6 year old girl scout, a professor at the CIA and a “hot mama” with a blog called the Steamy Kitchen. Read more
Drunken Pears
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| February 1, 2008
Filed Under dessert, recipe | 12 Comments
Poached pears are one of the easiest and sexiest desserts there are. They sit on the plate like a jewel, filled with the essence of wine and in this case pomegranate. The house becomes scented with spices and vanilla. Once these regal beauties are tender and succulent they can be paired with pastry cream, ice cream, sorbet or even blue cheese. A sprinkle of crushed praline and you have a classic dish that takes very little effort. Read more
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