A special New Year's Eve Dessert (recipe: Deluxe Cheesecake)

Happy New Year! Tonight we will be going across the street to celebrate with the kids. In honor of bringing in the New Year on a sweet note, I made a Strawberry-Glazed Cheesecake. I got the idea from the Cooking Light message board when I asked for some ideas on something that would not only be yummy, but pretty to look at as well. After putting the glaze on, I immediately thought "My Grandma would be so proud!". First of all, the glaze and strawberries add her favorite color, Red, to the dessert. Also, she always liked for things to look "pretty", and I think I pulled it off on this one!




Graham Cracker Crust
Source: The Southern Living Cookbook

Ingredients

5 1/2 ounces graham crackers, crushed (about 1 2/3 cups)
1/4 cup sugar
1/4 cup pluse 2 tablespoons butter or margarine, melted

Combine all ingredients, mixing well. Firmly press crumb mixture evenly over the bottom of 9-inch pie plate (or 9-inch springform pan).

If using for a frozen pie, crust may be used without baking. For other pies, bake at 350 degrees for 7-9 minutes.


Deluxe Cheesecake
Source: The Southern Living Cookbook

Ingredients

1 Graham Cracker Crust
3 (8-oz) packages of cream cheese, softened
1 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1 (16-oz) carton sour cream
3 tablespoons sugar
1/2 teaspoons vanilla extract

Directions

Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/2 teaspoon vanilla. Pour into prepared pan. Bake at 375 degrees for 35 minutes or until cheesecake is set.

Beat sour cream at medium speed of an electric mixer 2 minutes. Add 3 tablespoons sugar and 1/2 teaspoon vanilla; beat an additional 1 minute. Spread over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours.

Strawberry-Glaze
Source: Bon Appetit

Ingredients

1 quart medium strawberries
1 (12 oz) jar red raspberry jelly
1 tablespoon corn starch
1/4 cup Cointreau
1/4 cup water

Directions

Several hours before serving, wash and hull berries and let dry completely on paper towels. Combine a little jelly with the cornstarch in a saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently until thickened and clear - about 5 minutes. Cool to lukewarm, stirring occasionally.

Using a knife, loosen cake from pan; remove springform from around edge. Arrange berries (I sliced in half since they ended up being different sizes) in a circle around the cake until you reach the middle. Spoon glaze over berries, allwing some to drip down the sizes of the cake. Return to refrigerator until glaze is set.

A simple dinner with our neighbors (recipe: Marinara Sauce from Cooking Light)

Last night, we invited our neighbors over for Spaghetti and Meatballs. A simple dinner we knew the kids would enjoy. Since it was an impromptu plan, it required me to take a couple of shortcuts. Fortunately, I make marinara sauce in large batches and freeze it so that I always have some on hand. I had also recently restocked on some of my favorite Trader Joe's products, one being their Party Size Meatballs... they are small enough the kids can eat them without someone cutting them smaller, and it makes the grown-ups feel like they are getting a larger serving without really consuming more calories than planned. Win-Win, if you ask me.

Into a large pot went the marinara sauce and the meatballs. In another pot, we put the pasta water on to boil. We picked up a couple loaves of crusty Italian bread and toasted them in the oven before slicing and putting into the bread basket. Then, I just felt we needed a green vegetable on the table, so I pulled out the Trader Joe's fresh frozen green beans. I put them into a hot skillet to quickly steam (everyone simply must have a lid that fits anything) and then sauted them with some chopped garlic with a bit of EVOO.

All in all, a very nice meal and I think everyone went away satisfied and happy.


Marinara Magnifico

Source: Alysha @ Savory Notebook (published in Cooking Light August 2004)

Dry red wine intensifies the well-blended flavors in this lusciously seasoned tomato sauce--magnifico! Serve over your favorite pasta.

1 tablespoon olive oil
6 cups chopped onion (about 3 medium)
1 tablespoon sugar
1/2 cup dry red wine
1 tablespoon extravirgin olive oil
2 teaspoons dried oregano1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
(2 bay leaves)
6 garlic cloves, crushed
2 (28-ounce) cans crushed tomatoes, undrained
2 (14.5-ounce) cans diced tomatoes, undrained
2 (6-ounce) cans tomato paste

Heat oil in a Dutch oven over medium heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.

Yield: 9 cups (serving size: 1 cup)

My Chili (recipe)

Since we ended up going out for tex-mex for dinner last night, and I did not cook I will take this opportunity to share my chili recipe. I have had several friends and family members request it after having enjoyed bowls of it.

I started with Jamie's Chili (Paula Deen's son) as it was on the Food Network website. Then, tweaked it to fit my family's tastes. You can make it spicier if you like - just season with a bit more chili powder or even a pinch or two of crushed red pepper. I initially made it in the crockpot, and it was ok, but it tended to be a bit watery. That's one of the downfalls of the crockpot - in my opinion. So, once I started cooking it on the stove for 4 hours, it was the perfect thick and chunky chili. And, who can resist a big bowl of chili when you walk in and smell it cooking on the stove? We like to serve it with shredded cheese sprinkled over the top and some saltine crackers on the side... some like to crush them on top, while others like to put the thick chili right on top and munch away.

Chili

Ingredients
1 pound ground beef
1 pound sweet turkey sausage (you can use hot if you'd like spicier chili)
1 medium onion, diced
1 green bell pepper, diced
3 (14 1/2 oz) cans diced tomatoes
1 (28 oz) can crushed tomatoes
1 tablespoon ground cumin
1 tablespoon chili powder
1 can pinto beans
1 can kidney beans
1 can cannellini beans
1 package chili seasoning mix

Brown the ground beef and turkey sausage in a skillet over medium-high heat. Drain and set aside.

In a large pot, heat over medium heat and stir in the diced onion and green bell pepper. Saute for a couple of minutes. Then, stir in the diced and crushed tomatoes. Add the cumin and chili powder (I "eyeball" the amounts - just pour into my palm and then toss in). Cook until the vegetables are tender. Add the beans, browned meat and chili seasoning. Let simmer, uncovered, for about 4 hours.

Warms the cockles (so to speak) - (recipe: Chicken Udon Soup)

Let me begin by giving you some background on the soup my Husband made tonight. He grew up on Southern NJ and they frequented a Japanese restaurant called Toshiro's. If you went there, you knew you were spending the evening "dining" as everything was made as the orders came in - nothing in advance - so, that would be your evening out. It was run by a husband and wife and was a small place in one of the many strip malls of NJ. The maki and sushi rolls were made as you ordered them and came out on beautiful trays that were stunning just to look at. A favorite dish of my Husband's (and mine once I was introduced) was Chicken Udon Soup. Not all Japanese restaurants make it the same, so going to Toshiro's always filled that craving of a warm and comforting soup. Unfortunately, they decided to get out of the restaurant business about 6 years ago, and we have sorely missed them.

Since they closed, we had tried to find another Japanese restaurant that made a similar soup to no avail. Then, one afternoon after a particularly rough night with our newborn, my Husband sent me out to the bookstore to see what I could find and have some "me time". I came home with the 15 Minute Gourmet: Noodles. It has some wonderful pictures throughout (although not for every recipe, which is always a disappointment to me, but more on that later). Immediately, one recipe stuck out as something we just had to try, Japanese Udon Soup. It had all the right components, but would it fill that craving? Oh, it did and it has become a Winter staple for us or as some would say something that "warms the cockles".

Japanese Udon Soup
Source: 15 Minute Gourmet: Noodles

Ingredients

8 ounces udon noodles
49 1/2 ounces fat-free low-sodium chicken broth
2 tablespoons low-sodium soy sauce, or to taste
16 ounces boneless skinless chicken breast, cut into 1-inch-long by 1/2-inch strips
2 medium scallions, diagonally cut into 1/4-inch thick slices
2 cups coarsley chopped Napa cabbage

Directions

Bring a large pot of water to a boil over high heat; add the noodles. When the water returns to a boil, stir occasionally to separate the noodles. Cook for about 10 to 12minutes, or according to package instructions, until noodles are al dente.

While the noodles are cooking, pour the chicken broth into a Dutch oven or soup pot; stir in the soy sauce. Cover and bring to a boil over high heat. When the broth comes to a boil, stir in the chicken. Reduce the heat to medium; cover and cook, stirring occasionally, for about 8 to 10 minutes or until the chicken is cooked through. Remove from the heat.

When the noodles are done, drain well; add to the soup after the chicken is done. Stir gently over medium heat until the noodles are heated through. Adjust the seasoning to taste.

To serve, use tongs to transfer the noodles and chicken to soup bowls; use a ladle to add the broth. Sprinkle with scallions.

Makes 4 servings (according to the recipe, but we get closer to 8 large bowls)

Note: Soup will keep covered and refrigerated for up to 3 days.

True Comfort food (recipe: Oven Baked Beef Stew)

Tonight's dinner was all about comfort. I've been wanting to make beef stew for awhile now, and finally decided to "just do it" today. I found a recipe at Sweetnicks blog (a link to her site is on the left side in the favorite Food Sites section). It's Oven Baked Beef Stew. Her review of it made my mouth water, so it seemed like the right choice. After very little prep time, just cutting up some carrots, potatoes and shallots (for some bizarre reason I was actually out of onions!) we were on our way to comfort food for dinner. It cooks slowly in the oven for about 2 hours and this wonderful smell just wafts through the house.

Honestly, if I didn't stop myself at one bowl, I would have gone back for 2nd's and 3rd's of it! The sauce has an amazing depth of flavor that just makes you want to sop it up with some nice crusty bread. Note to self: get a loaf of crusty bread for next time! Overall, this one got a thumb's up all around our dinner table.


Edited to add: I just found the original source was SandyM at the Cooking Light Message Boards. Just wanted to give the appropriate credit for the original recipe.

Oven Baked Beef Stew
Source: Cate @ Sweetnicks (SandyM @CL message board)

Ingredients
1 tablespoon extra virgin olive oil
2 lbs. stew meat, cut into 1-1/2" cubes
1/3 cup flour, plus 1 tablespoon or 1/4 cup cornstarch
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons marjoram
1 can diced tomatoes (12 oz.) undrained
15 oz. beef broth (a can and a half)
1/2 cup dry red wine
2 cups cubed potatoes
4 medium carrots, sliced
3 small onions, quartered (shallots make a nice substitution)
1/4 teaspoons ground black pepper

Directions

Preheat oven to 325 degrees. Heat oil in 4 quart Dutch oven over medium heat. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover, bake for 2 hours or until meat is tender, stirring twice during baking.

Check out this label!

I am a total sucker for a cool label on a bottle of wine. It's a bonus if it's a white wine and is something I'd drink again and again. This wine, Kris Pinot Grigio, is very drinkable and I always have at least 2 bottles in my wine refrigerator. And, isn't that label too cute?

Since New Jersey has strict liquor license requirements, many restaurants have a BYO policy. They will provide you the glasses, you provide the beverage of choice. On more than one occasion we have brought 2 bottles of this lovely wine when we have gone out with friends, to find that not a drop is left at the end of the evening.

I'll share some other wine favorites periodically. Be warned, they will mostly be white wines as I have not been able to make the "jump" to reds. I tend to like a lighter, fruitier wine, even in the Winter months.

What's for lunch? Matzah Ball Soup!

Today, we are keeping things pretty low-key. Later we'll be heading off to see a movie with some very good friends of ours, then off to a favorite Chinese restaurant for dinner. This has become our Christmas day tradition, and we really enjoy it.

So, in keeping with the low-key day, I asked everyone what they wanted for lunch. Figuring I'd hear some simple selections such as a jelly sandwich or buttered noodles or some such creation that the the youngest members of the family tend to love. However, it was requested that I make Matzah Ball Soup. Fortunately, I had made chicken stock just the other day so, the base for my soup has already materialized without too much effort. Next, to making the Matzah Balls.

I use the recipe on the back of the Manischewitz container, which is VERY simple and seems to lend itself to good results. Light and fluffy Matzah Balls that definitely fill that comfort food requirement.

Matzah Balls
Source: Manischewitz

Ingredients
2 tablespoons vegetable oil
2 large eggs, slightly beaten
1/2 cup matzah meal
1 teaspoon salt, if desired (and it is!)
2 tablespoons soup stock or water (I prefer to use stock for additional flavor)

Directions

Blend vegetable oil, eggs, matzah meal and salt together.

Add soup stock or water and mix until uniform. Cover and place in the refigerator for 15 minutes.

Bring 1 1/2 quarts of water to a brisk boil. (I use the stock that I plan for the soup.)

Reduce flame and drop balls approximately 1 inch in diameter formed from refrigerated mixture.

Cover pot and cook for 30-40 minutes.

Ahhh, that's happiness!

Favorite Banana Bread

When I first got married, I didn't have a ton of tried and true recipes in my repertoire. Fortunately, I did enjoy reading cookbooks and married a man who's mother was willing to help me build my collection. She bought me The Junior League Centennial Cookbook around the time we got married. It has some wonderful recipes for nearly anything you might want to make. The one I have used repeatedly over the years is called Favorite Banana Bread. I have adjusted it to make muffins and mini-loaves. Lately, I have taken to making mini loaves and keeping the extra in the freezer. Aaron, my oldest, LOVES banana bread and often asks to take some to school for his morning snack. Between him and my Husband, I barely keep up with the requests for more.

Favorite Banana Bread
Source: The Junior League Centennial Cookbook

Ingredients

3 ripe or overripe bananas, mashed
1 cup sugar
1 egg
4 tablespoons (1/2 stick) butter, melted
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Directions

Preheat the oven to 325 degrees. Grease and flour an 8-inch loaf pan.

In a large bowl, combine the mashed bananas, sugar, egg, melted butter and vanilla. Beat until thoroughly mixed. In a separate bowl, whisk together the flour, baking soda and salt. Stir the flour mixutre into the banana mixture until just blended. Pour and scrape the batter into the prepared pan. Bake for 1 hour, or until a wooden toothpick instered near the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes, then turn out onto a rack.

To prepare muffins, heat oven to 375 degrees and cook for approximately 27 minutes.

To make three 6-inch mini loaves, heat oven to 375 degrees and cook for approximately 32 minutes.

Shrimp Risotto, another PC Success!

As I mentioned before, last night was a new Pressure Cooker recipe. I made Shrimp Risotto, which I had figured would go over fairly well with the kids as they both love shrimp. Well, Joshua ate all the shrimp but skipped the rice as best he could and Aaron wasn't interested at all. I thought it had a good flavor and would recommend double checking the "doneness" of the rice in case it needs to go back under pressure for a few minutes longer.

Shrimp Risotto

by: Arlene Ward - Adventures in Cooking

Ingredients

1/2 pound cleaned shrimp, cut into small pieces

4 tablespoons unslated butter

1/2 cup chopped onion

1 tablespoon chopped garlic

zest of 1 lemon

1/4 cup chopped parsley

3/4 cup carnaroli rice (I used arborio rice)

1/4 cup dry white wine

3/4 cup chicken stock

3/4 cup clam juice or fish stock (I used clam juice)

salt and freshly ground black pepper

1/3 cup fresh grated parmesan cheese

Directions

Choose the size pressure cooker that will accomodate the amount you will be making. This recipe will work well in a 4 quart pressure cooker. It can be doubled for 4-5 servings in a larger cooker.

Clean and dry well the cut shrimp. Heat the butter and saute the shrimp until the color starts to change.Remove the shrimp from the cooker with a slotted spoon and set aside. In the pot add the onion and garlic and saute for a few minutes. Add the lemon zest and thoroughly coat it with the butter. Add the wine and reduce until absorbed. Add the chicken stock and clam juice.

Turn the heat to high and lock the lide in place. Bring to high pressure and adjust the heat to maintain pressure. Cook for 6 minutes. Quick release. Remove the lid, tilting it away from you to allow any excess steam to escape. Fold in the reserved cooked shrimp. The rice will tighten up as it rests a minute or two. Add the parmesan. Adjust the salt and pepper. Plate up and garnish with extra parsely and cheese.

This recipe serves two main course servings.

A day with my boys, and Shrimp Risotto

This week, my oldest has Winter break from school, so my Husband and I are taking a few days off to spend time with both boys. With the weather here in NJ being so strange the past month or so you can't plan on anything in advance. We have had 2 snow storms so far and it's been really cold for December. Since I moved here 11 years ago, snow before January is a bit odd since we usually have our coldest time in January and February. Anyway, it's a bit mild today - in the 40's, so I wanted to get the boys outside to play or something. Leave it to my almost 6 year old to suggest a bike ride. Truth be told, I am not a fan of the cold weather (ask anyone who has known me for more than a day and they'll tell you the same!), so a bike ride was not on my top 10 list for today. Never-the-less, I bundled up my boys and joined them for a ride around our neighborhood. In spite of still feeling a bit chilled after being home, it was a good idea and we all felt pretty good when we got home.

On tap for dinner tonight is Shrimp Risotto which I will be making in the Pressure Cooker. When my friend introduced me to this type of cooking, the meal she made was Pancetta and Spinach Risotto - I immediately fell in LOVE! You can make risotto in 6 minutes (not including prep time) and there is no stirring involved. It turns out so creamy and wonderful, truly comfort food for these cold Winter days. I have made risotto in the traditional way, and honestly, it is too time-consuming for a Mom of 2 young boys to be tied to the kitchen stove stirring. I'll post the results of my latest Pressure Cooking experiment later today.

Pressure Cooking - Chicken Stock

One of my gifts this year was a Pressure Cooker. I am one of those "odd" women who gets excited about new kitchen gadgets and tools. Since getting this new toy, I have managed to use it between 3-4 times a week. It's the Fagor 8 quart pressure cooker, which also came with a 4 quart pan that can also be used as a pressure cooker and steamer basket. Very cool, indeed!

Today's experiment was Chicken Stock. I was interested to see what kind of results would come from such a quick method of making stock. The recipe includes your basic ingredients and once you reach high pressure, it's 30 minutes of cooking time and 20 minutes to "de-pressurize". I took a quick taste after I strained it for cooling, and the flavor is very good and I think it will make a nice base for many soups.
The recipe comes from a friend who introduced me to Pressure Cooking very recently. She took some classes at a place in Wayne, NJ called Adventures in Cooking. The teacher, Arlene Ward, has published a cookbook on the subject and I am hoping to get my copy soon.
Chicken Stock
By: Arlene Ward - Adventures in Cooking
Ingredients
3 pounds chicken bones, backs, necks or parts
2 stalks celery, cut into chunks
2 carrots, cut into chunks
1 onion cut into chunks
8 sprigs parsley
1 bay leaf
pinch of dried thyme or one large branch of fresh
8 whole black peppercorns
Directions
Place all ingredients into the pressure cooker. Fill the pot with water only to the level recommended by the manufacturer. It is better to go under this mark and not a hair over. The pressure cooker will sputter at high water levels.
Lock the lid in place and bring to high heat. Adjust the heat to maintain high pressure and cook for 30 minutes. Let the pressure drop naturally, about 20 minutes. Quick release any remaining pressure. Remove the lid tilting it away from you.
Strain the stock into a large bowl or pot and refrigerate after cooling to remove any grease on the surface. The stock can be used in a few days or freeze in containers for several months.

Mom's Peanut Butter Fudge

Growing up, every Winter my Mom would make Peanut Butter Fudge. She never made it in the summer due to the humidity causing problems with it setting up properly. She also always used this old pot that was really not so great to look at, but it seemed that the fudge always turned out better when it was made in this particular pan.

After many years of being intimidated by making it (and also feeling as though my waistline couldn't afford for me to know the "secret"), I called my Mom a couple weeks ago to confirm that I had the correct recipe in my file so that I could try it out for a cookie exchange I was participating in for the holidays. Turns out that the recipe she had used began with the Hershey's Chocolate Fudge recipe on the back of the can many years ago. My Dad had made the suggestion years ago that peanut butter might taste good in the fudge, so my Mom incorporated a bit of it into her recipe. Over the years, we have found that not everyone cares for this type of fudge... perhaps, too many people are "purists" in that they prefer straight chocolate fudge, or maybe it's just a bit too rich for them. At any rate, it brings back memories of my childhood and I am thrilled that I was finally able to duplicate it on my own.

The trick, it seems, is to allow the mixture to cook at a rapid boil, but stir constantly. Don't get into a rush and think you can take it off the heat too early or else you'll have fudge that won't set up no matter what you try. Once you have made it a few times, you can begin to get a feel for what "soft ball" stage is if you don't have a candy thermometer (as I don't have one... yet!).

Here's the recipe for my archives and for you to give it a try. Do let me know what side of the fudge fence you are on... chocolate purist or peanut butter daredevil?

Peanut Butter Fudge
by: Mom

Ingredients
2/3 cup cocoa
1/8 tsp. salt
3 cups sugar
1 1/2 cups milk
1/4 cup butter
1 tsp. vanilla
1/2 cup peanut butter (creamy or chunky depending on your preference)

Directions

Mix cocoa, sugar and salt with a wooden spoon in a heavy pot. Add milk and cook over medium heat until mixture reaches soft ball stage. Remove from heat and add butter, vanilla and peanut butter. Beat the mixture with the wooden spoon until it begins to thicken. Pour into a 9x9 glass dish and allow to set-up. Cut into pieces and enjoy.

Welcome!

Well, here it goes. After reading quite a few food blogs over the last couple of years, I am jumping into the world of blogging. What you'll find here is a combination of new recipes that I will be trying out on family and friends, as well as some tried and true recipes that I hope to keep track of in one place.

So, drop on by as often as you like. I hope to add something new every few days. It may take a bit for me to get myself organized enough to provide pictures of my creations, but I hope that as I go along that I'll have some interesting things to share with the food blogging world.