Monday, September 22, 2008

MOCHA CHEESECAKE.



  • GRAHAM CRACKER CRUMBS 11/2CUP
  • Butter melted 4tbs
  • Granulated sugar 2tbs.
FILLING:

  • Heavy whipping cream :1/2 cup
  • Instant coffee :1tbs
  • Cream cheese :3package(8oz)
  • Brown sugar : 1 cup firmly packed
  • Granulated sugar :1/2 cup
  • flour :1tbs
  • Eggs :4no
  • Vanilla extract :2tsp
  • sour cream :1 cup
  • chocolate icecream toping
  • or hot fudge :1/2 cup

Make the crust with butter and sugar and press into the pan.keep in the freeze.

FOR FILLING:

Heat cream until hot .add coffee powder and stir it still dissolve.Set aside to cool.
Ina large bowl beat cream cheese and sugar with electric mixer until smooth and creamy about 5 min.
add flour;blend well.Add eggs one by one mixing well after each.
Add vanilla ,sour cream and cooled coffee ;blend well.Pour filling into prepared crust.Place cheese cake in oven in water bath..
Bake the cake for 70 to75 ins or until the cake is slightly soft in the center.


Saturday, September 20, 2008

CHEESE CAKE..




  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted

  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Cherry Pie with Lattice


Recipe courtesy Sandra Lee


Cherry Pie with Lattice Top

1 can cherry pie filling
12 ounces frozen mixed berries, drained
1 tablespoon Kirsch (cherry liqueur)
1 box ready made pie crust
Flour, for dusting
1 egg, lightly beaten
1 tablespoon sugar

Preheat oven to 375 degrees F.

In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.

Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.



THE ULTIMATE CHEES CAKE



The Ultimate Cheesecake

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecak
SOURCE:http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe2/index.html

Yield: 6 servings
Cook Time: 5 minutes

utrageous Brownie



Outrageous Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.


source:http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html

Honey's Spicy Honey Wings

20 chicken wings
1 1/2 cups all-purpose flour
3 tablespoons garlic powder
3 tablespoons Essence, recipe follows
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
Vegetable oil, for frying
1 cup hot pepper sauce
1/2 cup honey
3 tablespoons dark brown sugar
Blue cheese or ranch dressing, for serving

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil.

To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess and let set on a plate.

In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess.

Deep-fry the wings until crispy and golden brown, about 12 minutes. While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes. Serve hot with blue cheese or ranch dressing.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Friday, September 12, 2008

chicken with mushroom

4 cups chicken stock, divided
3 tablespoons butter, divided
1 bay leaf, fresh or dried
1 1/2 cups long grain rice
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips
Salt and freshly ground black pepper
1 red onion, quartered lengthwise then thinly sliced
4 cloves garlic, grated or thinly sliced
3 portobello mushrooms, thinly sliced
8 ounces shiitake mushrooms, stems removed and thinly sliced
2 tablespoons curry powder, a couple of palmfuls
2 teaspoons garam masala, 2/3 palmful
1/4 to 1/3 cup Marsala wine, eyeball it
2 peaches, chopped
1 inch fresh ginger root, grated
2 tablespoons cider vinegar
2 tablespoons light or dark brown sugar
1/2 cup pickled watermelon rind, chopped
1/2 cup chopped macadamia nuts, toasted
A handful fresh flat parsley or cilantro, chopped
4 scallions, whites and greens, finely chopped

Bring 2 cups of chicken stock, 1 cup water, 2 tablespoons butter and bay leaf to a boil in a medium pot with tight fitting lid. Add rice, stir and cover, reduce heat and cook 18 minutes.

Heat 2 tablespoons EVOO, 2 turns of the pan, in a large skillet over medium-high to high heat. Add the chicken, season with salt and pepper and brown 6 to 7 minutes then remove to a plate and add remaining EVOO, turn heat back a bit. When the oil ripples, add red onions, garlic and mushrooms. Cook mushrooms until dark and tender, 6 to 7 minutes, then season with salt and pepper, curry and garam masala. Add the chicken back to the pan. Deglaze the skillet with Marsala then add 2 cups chicken stock, reduce heat and simmer a few minutes for flavors to combine.

Melt 1 tablespoon butter in a small pot over medium high heat. Add the peaches to the pan and season with ginger, salt and pepper. Cook peaches 3-4 minutes, add the vinegar and sugar and glaze the fruit then stir in the nuts, watermelon rind, cilantro and scallions and turn off heat.

Fluff rice with fork. Serve chicken on a bed of rice with chutney on top to garnish. YUM-O!

Thursday, September 11, 2008

Marinated Grilled Shrimp Cocktail

1 pound large prawns (size 16 to 20 or larger), shells on
1/2 cup citrus olive oil
2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
4 bamboo skewers, soaked in water for 20 minutes, or metal skewers
Salt and freshly ground black pepper
Citrus Aioli, optional, recipe follows

Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.

In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.

Preheat grill or broiler.

When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.

Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.

Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.

Quick Citrus Aioli:

2 cloves garlic
Coarse salt
1 cup prepared mayonnaise
2 lemons, zested
1 lemon, juiced
Freshly ground black pepper

Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.

In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve.


source:http://www.foodnetwork.com

Tuesday, September 2, 2008

Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar

Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar
Spicy Chips:
2 tablespoons kosher salt
1 tablespoon ancho chili powder
1 teaspoon chili de arbol powder
4 large baking potatoes, like russets, about 3 pounds
Canola oil, for frying
Chopped cilantro leaves

Fried Fish:
Canola or Peanut oil
2 cups all-purpose flour, plus 1 cup for dredging
Salt and freshly ground black pepper
2 cups beer
3 large egg whites, beaten to stiff peaks
3 pounds cod or haddock, cut into 6-ounce pieces
Lemon-Habanero Tartar Sauce, recipe follows

Serrano Vinegar, recipe follows

Spicy Chips:

Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.

Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.

Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.

Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro.

Fried Fish:

Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites.

Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.

Lemon-Habanero Tartar Sauce:

3 cups lemon juice
1 1/2 cups prepared mayonnaise
2 anchovy fillets, chopped
1/2 habanero, chopped
6 cornichon, finely diced
2 tablespoons capers
Salt and freshly ground black pepper

Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.

Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

Serrano Vinegar:

2 cups white wine vinegar
8 serrano chiles, pricked with a fork
1 tablespoon salt

Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.

source:http://www.foodnetwork.com

Fried Chicken, Emeril Style

1 quart buttermilk
1/2 cup Essence, divided, recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic, cloves peeled and crushed
2 (3 1/2 to 4-pound) chickens, cut into 8 pieces each
4 cups all-purpose flour
2 tablespoons cayenne pepper
Peanut oil, for frying
Mashed Potatoes, for serving, recipe follows
Oven-Steamed Buttered Corn, for serving, recipe follows

Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large nonreactive bowl. Stir to blend. Immerse the chicken in the mixture, cover and refrigerate for at least 4 hours and for up to 24 hours.

Combine the flour, the remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.

Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Fry the chicken in batches, skin side down, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

source:http://www.foodnetwork.com