So Papilla Cheesecake

Last evening our RS had a week night event. We had a lesson on spousal relationships and then a panel discussion with some excellent questions, insights and views. It was a rare RS event in which the men were invited, so we provided babysitting and food. It turned out great with a wonderful turnout. I want to think that the food helped. For dessert I made So Papilla Cheesecake-- from my sister that lots of people wanted the recipe. So I thought maybe people in the blogging world would also appreciate the recipe. I must warn you that it is in NO WAY low fat (it is cheesecake people), but it is quick and easy and delicious. So here it goes....

2 cans of crescent rolls
16 oz cream cheese, softened
1 cup sugar
1 tsp vanilla
1 stick of butter
1/2 cup sugar
1 1/2 tsp. cinnamon

Preheat the oven to 350 degrees. Spray a 13X9 inch pan.
Spread 1 can of crescent rolls on the bottom of the pan.
Mix cream cheese, sugar and vanilla extract together and spread on top of dough. Cover with other can of crescent rolls. Pour melted butter over the top. Sprinkle Cinnamon and sugar over top.

Bake for 30-35 minutes-- crust should be golden brown. Let sit for 5-10 minutes but serve warm.


Notes: I saw crescent rolls in a solid roll instead of individual crescent cut outs the other day. I did not try it because it was more expensive, but I think if I were to make it again for myself, I would use it. It saves some time in rolling out and looks prettier. I also do not use low fat in this recipe. That means no low fat cream cheese (it does not melt easily and does not taste the same) nor do I use low fat crescent rolls. I do go with the regular recipe ingredients and minimize my portions. One piece of dessert won't kill you and it is all you really need. But this is a good, quick dessert. You can make it ahead of time and just cook before your guest arrive.

Extract Making

So one of my favorite activities is to make my own extracts. Partially because it is super easy and partially because it is so much tastier than the store stuff-- and half the cost. It is also a great gift. So here are the simple recipes I have found over time.... (and if you want an exact recipe or all on a PDF file, just send me a note.)

Vanilla Extract

Vodka or Bourbon

Vanilla Beans (of any kind)

Fill a sealable container with the liquid of your choice (I prefer Vodka because it has no smell or taste and the true taste of the vanilla bean can be tasted). Once filled, slice a vanilla bean length wise with about pinkie size remaining together and place in the container. (I tend to make mine in the largest vodka bottle I fine with about 15-20 beans). Then let sit for about 2 months, shaking occasionally (about once a week). In two months you have vanilla extract. You make remove your bean or keep it in the extract. If you leave it in, the taste will get stronger over time. Or you may use the bean for another batch of extract OR you may take the bean out and use the seeds for vanilla sugar. It is up to you on what you do with it. I usually just make another batch. Your bean can be used up to three batches. Sometimes I leave the bean inside and just empty the extract into another container (a great way of doing it for gifts) and then refill with more liquids.

Fiori di Scilia

vodka

vanilla bean

dried lemon zest

dried orange zest

Fill your container 1/4 filled with zests-- use about 50-50 for the zest. Then slice your vanilla bean length wise except for pinkie size at the top, separate and place in the jar. Fill jar with liquid. Shake immediately and shake about 2-3 times a week. The zest will fall to the bottom, so you need to shake often for best results. Also for best results, the zest needs to be dried. Fresh zest is not as concentrated. Keep in a cool, dark place for about 2 months and voilà, Fiori di Scilia.

Not sure what to use this wonderful extract in.... Well it can be substituted for Vanilla extract at any time. IT just gives a fresher, fruiter flavor to items. We use ours in cookies, sweet breads, whip cream/icing, desserts- but not chocolate for some reason. It is often a main ingredient in Italian sweets and breads- Pantone for instance. It is used more often in Europe than in the US.

Almond Extract

1 Tbsp of blanched, slivered almonds (slightly toasted)

brandy

Slightly toast your almonds and then crush, but don't make a paste. They should be the size of large sand. Place in your jar/container and fill with Brandy. Once filled place in a cool, dark storage area for 1-2 months. Shake once a week. Almonds will settle to the bottom so shake well.

Peppermint Extract

dried peppermint

vodka

Place dried peppermint into the bottom of your container until about 1/4 filled. Then pour in vodka. Once poured, shake well. Shake daily for about 2 weeks. then use cheesecloth or coffee filter and drain liquids- saving it to a different jar. Throw out the used peppermint. Now you have peppermint extract.

If you let the peppermint sit for longer in the extract, the taste will be stronger. But do not keep for longer than 1 month.

Cinnamon Extract

cinnamon stick

vodka

Break cinnamon stick in half. Place in about 4 oz. of vodka. Let sit for 2 weeks to 2 months. Remove cinnamon sticks and you have cinnamon extract.

this extract is great of hot chocolate or adding to chocolate cakes, breads, cookies, etc. It will last you a long, long time.

Lemon or Orange Extract

dried lemon zest or orange zest

vodka

fill container about 1/4 with zest, then pour in vodka. Keep in a dark, cool place for up to 2 months. Remove zest and you have extract.

Most extracts are to rest for 2 months. You could go longer and you can leave in the items (minus the peppermint) which allow the flavor to continue to strengthen. If you have made the extract in a separate container (like a large Vodka bottle), then you can pour the extract into another bottle and use the items again. This is the best way to give the away as gifts. If you use a lot of extract, make plenty. Refill the current bottle as you go along with Vodka so it is melding with the vanilla. Otherwise plan on 2 months between each one.

Oh and by the way, these are super easy and quick to make- really truly easy. I do have a list of where I purchased my ingredients: zest, vanilla beans, jars, labels, etc if you want them.

Washington Cooking and Entertainment Show Recipe

Michelle and I went to see Bobby Flay on Saturday morning at the Washington Cooking and Entertainment show. He made this great set of recipes. Our mouths were watering for it, but not the one he made. So I thought I would share it with you all as well. This recipe can be found on their website at: http://dc2010.metrocooking.com/media/recipes. But his recipes are as follows:

CAST IRON ROASTED VEGETABLES

Ingredients

1 small butternut squash, peeled, seeded and cut into large dice

3 carrots, peeled and cut into large dice

12 shallots, peeled

2 poblano chiles, cut into large dice

Canola oil

Salt and freshly ground black pepper

Chopped cilantro

Directions

Preheat oven to 475 degrees. Combine squash, carrots, shallots, and poblano chiles in a large cast iron pan, toss with a few tablespoons of the oil and season with salt and pepper. Roast in oven until golden brown and just cooked through, 35 to 40 minutes. Remove from oven and stir in the cilantro and season with more salt, if needed.

ROASTED BUTTERFLIED CHICKEN WITH CHIPOTLE HONEY GLAZE

Ingredients

1 3 ½ to 4 lb chicken, rinsed, patted dry and butterflied

½ cup honey

1 Tbsp chipotle puree

1 Tbsp Dijon mustard

Kosher salt and freshly ground black pepper

Canola oil

Directions

1. Preheat oven to 550 degrees F. Whisk together the honey, chipotle, mustard, salt and pepper. Set aside for to allow the flavors to meld.

2. Brush the chicken with oil on both sides and season with salt and pepper. Transfer to a baking sheet and roast, skin side up until the skin begins to turn light golden brown, about 25 minutes. Brush with the glaze and continue roasting until an instant read thermometer inserted into the breast, registers 158 degrees F, about 15 to 20 minutes longer. Brush liberally with the glaze during the last 10 minutes of roasting.

3. Remove from the oven, transfer to a cutting board and let rest 15 minutes before carving.

MASHED YUKON GOLD POTATOES WITH GREEN CHILI QUESO SAUCE

Ingredients

3 lbs Yukon gold potatoes, peeled and cut into large dice

Kosher salt

2 Tbsp unsalted butter

2 Tbsp flour

2 cups hot milk

1 ¼ lbs Monterey Jack cheese, coarsely grated

½ cup Parmigiano Reggiano cheese, grated

Freshly ground black pepper

2 poblano chiles, roasted, peeled, seeded and finely diced

1 stick unsalted butter

1 ½ - 2 cups heavy cream, heated

Chopped fresh cilantro leaves

Directions

1. Put potatoes in a large pot, cover by a few inches with cold water and add 2 tablespoons of salt. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.

2. While the potatoes are cooking, heat the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the hot milk, increase the heat to high and cook until thickened and flour taste is cooked out, about 5 minutes. Remove from heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano Reggiano and poblano chiles and season with salt and pepper.

3. Drain the potatoes well. Put through a ricer set over a bowl, Return the riced potatoes to the pot on the stove over low heat, add the butter and 1 ½ cups of warm cream and using a wooden spoon, gently stir the potatoes while folding in the butter and cream, season with salt and pepper. Transfer to a large bowl, make a well in the middle of the potatoes and fill with the cheese sauce, garnish with the cilantro.

Caramel-Glazed Apple Cake

CAKE

1 C packed light brown sugar

1 C sugar

1½ C oil

3 eggs

3 C all-purpose flour (I used whole wheat instead)

1 tsp baking soda

2 tsp cinnamon

½ tsp nutmeg

½ tsp salt

5 Granny Smith or Golden Delicious apples, peeled, cored and cut into ½-inch pieces

1¼ C chopped pecans or walnuts, opt

1 Tbsp vanilla

CARAMEL GLAZE

4 Tbsp butter

¼ C sugar

¼ C light brown sugar

pinch salt

½ C heavy cream

1. Preheat oven to 325°. Grease 9x13 pan.
2. To prepare the cake, beat both sugars and oil in a mixing bowl until very well blended. Add eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt; gradually add to egg mixture, mixing just until blended. Stir in apples, pecans and vanilla; pour into pan.
3. Bake for 50-75 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan while preparing the glaze.
4. To prepare the glaze, melt butter in a saucepan over low heat. Stir in both sugars and salt; cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.
5. Poke holes in the cake with a skewer or toothpick. Pour on the glaze. Serve warm or at room temperature. Top with whipped cream or ice cream if desired.

I found this recipe in my Oct 2009 Costco Connections. It looked so good, so I ripped it out of the magazine and stuck it with the other ripped out recipes. One year later while flipping through folder of recipes I found it again and this time I make it. Wow, it is so good. Andrew and I kept nibbling more and more. Silly Sophie liked it but not the white chunks (apple pieces). I didn't pour the glaze over the cake like the recipe calls for, we kind of iced it on and the cake didn't need it. And I noted in the recipe that I used whole wheat, 100%, makes me feel a little better while eating piece number 2 in one day that I am getting some fiber. I am thinking the next time I make it to decrease the amount of oil and replace it with applesauce, and trust me there will be a next time.

Sausage and Pepper Heros

This recipe was great. I made it last night for the first time. It was delicious! Easy!! and Messy!!!. I got the recipe from Carmine's Restaurant in NYC. They have a cookbook (worth it's money-- we have made many, many recipes from it and like each one of the them). So here is the recipe.

12 3-oz sausages

5 cups marinara sauce

4 cups peppers and onions (I used one red, yellow and orange pepper; plus a sweet and a red onion)

4 crispy hero rolls

1. Preheat oven to 375'

2. Cut the sausages almost in half lengthwise. Place them, cut side up, in a large shallow casserole or baking pan and pour marinara sauce over them. Bake them for 12-15 minutes or until the sauce is bubbling hot and the sausages are heated through.

3. In a large saute pan, warm up the peppers and onions over med-high heat, stirring, for 4-5 minutes or until they are hot. As the peppers and onions heat cut them with a fork or lightly mash them to make them easier to eat.

4. Meanwhile, slice the rolls in half lengthwise, without cutting all the way through. Arrange the rolls cut sides up, on a baking sheet and toast them under a broiler for 2-3 minutes or until slightly brown.

5. To assemble each sandwich, spread about 3 TBSP of marinara sauce on each half of the roll. Place 3 butterflied sausages on each roll. Top the sausages with 1 cup of the peppers and onions. Fold the other half of the roll over the sausages. Cut the sandwich in half and serve.

Note: I would put the onions and peppers on before the sausages. That way they don't fall off as easily. That would be my only change. Otherwise it was really, really good. I also think I cooked mine stuff closer to 20 minutes (sausage, sauce, onions and peppers).

If you are in NYC and you need a good place to eat, I highly, highly, highly recommend this restaurant: Carmine's. It is right in the middle of Broadway/Time Square area. Well worth the visit. There was 5 adults and our total cost of the evening (food, appetizers, salads and 2 glasses of wine) was $125. I think that is really good for NYC and dinner out. I would recommend the following items to try: Veal in a Lemon & Butter Sauce (out of this world)( you can also use chicken instead, if you don't eat veal) and Shrimp in Red Sauce. That is what we ordered and every ounce was GONE! I would go back in a heartbeat and am so thankful I purchased the cookbook while I was there. We have used it over and over again. (And yes Michelle, you can borrow the cookbook if you want).

Baked Blueberry French Toast

This is a recipe from Don't Panic-Dinner's in the Freezer. It is really good, at least Andrew and I thought so. I am thinking of trying it again with a different fruit, maybe peaches.

Baked Blueberry French Toast
6 slices French bread*, cubed
8 oz package cream cheese**, cubed
1 21 oz can blueberry pie filling***, divided
6 large eggs
¼ C maple syrup
1 C milk
½ tsp cinnamon

Cooking day instructions:
Butter an 8x8 baking dish. Place half the bread cubes in prepared dish. Scatter cream cheese cubes over first layer of bread cubes. Spoon half the can of pie filling in dollops over top and complete layering with remaining bread cubes. In medium mixing bowl, combine eggs, maple syrup and milk. Whisk until well blended. Pour over existing layers. Spread remaining blueberry pie filling over top, then sprinkle with cinnamon. Freeze.

Serving day instructions:
Thaw completley. Preheat oven to 350 degrees. Cover baking dish with foil and bake covered for 30 minutes. Remove foil from dish and continue baking uncovered for an additional 30 minutes. Place in individual serving bowls and serve warm with maple syrup.

*I made my own french bread and I made it using 100% whole wheat.
**Cut up the cream cheese into really small cubes, that way you get smaller bites throughout the dish
***I made my own blueberry pie filling and then measured out 21-ish ounces.

Apple Chutney

I just posted this on my blog. Sorry it's been a while since I've put anything on here! I love apple chutney. I haven't tried this recipe with anything else (ie plums), but I'm sure you could experiment successfully. This is a great way to use up old apples.

Apple Chutney

From Eastside Café in Austin, Texas

1 pound Granny Smith apples

¼ cup apple cider vinegar

1/3 cup sugar

3 tablespoons onion, diced

2 teaspoons fresh jalapenos, seeded and minced (watch for spiciness—hot jalapenos can burn your hands and don’t ever touch your face when handling them)

2 teaspoons fresh ginger, peeled and minced

½ teaspoon fresh garlic minced

½ teaspoon allspice

¼ teaspoon cinnamon

½ teaspoon ground coriander

1/3 cup raisins

Pinch of salt

Peel and quarter apples. You can use an apple slider, but don’t use it on all the apples because it will be a mushy chutney instead of a chunkier one.

Slice in ¼ inch slices. Combine apples and remaining ingredients in a large stock pot.

Bring to a boil, reduce heat, and simmer for 45 minutes.

This recipe doubles and cans very well.