cheesecake

New York Cheesecake

Crust:
2 cups (190 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature
1 cup (200 grams) white sugar
3 tablespoons (40 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Topping:
1 cup sour cream
2 tablespoons (30 grams) white sugar
1/2 teaspoon pure vanilla extract


Grease a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust:
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.54 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling:
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.

Wish I could take credit for this recipe but I found it on the Joy of Baking website :-)

puree de carottes

Puree de Carottes

5 or 6 medium size carrots

1 clove garlic, peeled

1/4 cup milk

1 tbsp butter

salt/pepper

Boil the carrots and garlic until very tender. Drain. Then either in a mixer or with a potato masher mash the carrots with the butter until fairly smooth, add a little bit of milk at a time to get a creamy texture. Salt and pepper to taste.

I love this, the first time I ate with a French family we had mashed carrots and it was delish! I had never heard of mashing them before but I love it. Yesterday I found a great deal on carrots at the market and stocked up. Since I had so many I thought I'd try out this recipe for the first time, turned out great!

apple crumble/crisp/cobbler

Apple Crumble

4 or 5 apples (just over 1 apple per person)

1 cup brown sugar (sucre vergoise)

1 cup oats (apparently oats in themselves are gluten free but can easily be contaminated by other grains)

80 g butter

Slice and peel the apples and lay them in a large baking dish. In a medium bowl mix the sugar and oats together then roughly slice the butter and mix it all together. I like to use my hands to get the butter really mixed in. It should resemble wet sand in consistancy when all mixed.*

Crumble the topping over the apples and bake at 350F (180C) for about 30 minutes. It will be done when the top is golden brown and you can see the apples bubbling underneath.

*You can also sprinkle in some cinnamon!

In the summer I like to vary it with peaches and blueberries :-)

stovetop popcorn

Stovetop Popcorn

*popcorn kernels

*vegetable oil

With this easy way to make popcorn its all about proportions. Take any size pot and pour in 1 layer of popcorn kernels, making sure they just cover the bottom of the pot.

Add vegetable oil until it just barely covers the kernels. The put the lid (or if you're like me and don't have any lids - crip aluminum foil around the top of the pot) and place over the burner. When the first few kernels start to pop start moving the pot over the burner so it doesn't stay in one spot and burn the popcorn. When the popping becomes less frequent take it off the heat and eat away!

I started making popcorn this way when I realized how expensive microwave popcorn is in France. You can find the kernels in most big grocery stores in the spice area for a much better price.

breakfast potatoes

Breakfast potatoes

'Taters

butter

salt/pepper/paprika to taste

*optional cheddar cheese

I just made this up for my brunch but all I did was boil whole potatoes and then dice them up into small cubes. (For time reasons I did this the night before) Then I heated the frying pan with some butter and sauteed them until golden brown with said spices :-) When all was done I set my oven on the lowest heat and sprinkled a generous amount of cheddar cheese. While the rest of brunch was cooking I let that sit warming in the oven and the cheddar was all melted over the potatoes. Yum.

blueberry pancakes

Blueberry Pancakes

1 cup flour

1 cup milk

2 teaspoons baking powder (1 sachet leveur chimique)

1 teaspoon sugar

1 pinch of salt

1 tablespoon oil

1 egg

Mix all the dry ingredients together. Add the beaten egg, milk and oil and slowly mix to get rid of most of lumps (the key is not to over mix it, the pancakes turn out rubbery - if there are a few lumps don't worry, they'll cook out).

Pour onto a hot greased pan and then add the blueberries (fresh or frozen) on top. Cover with a little bit of batter (so they don't burn when you flip the pancakes over). When bubbles burst and stay open flip the pancakes just once.

I try to make my batter ahead of time, I think they turn out fluffier that way, time for the baking powder to act? I'm not sure but whether you let it sit or start cooking 2 minutes after they're still yum yum!

rolled biscuits

Biscuits*

Preheat oven to 450F (230C)

In a large bowl combine:

1 3/4 cups flour

1/2 tsp. salt

3 tsp. baking powder

Cut in:

4-6 tbsp. (75g) chilled butter

Make a well in the center and add:

3/4 cup milk

Kneed 8-10 folds on a floured surface then cut into shape and bake 12-15 minutes.

Option: Can make them bigger and used for strawberry shortcake

*I heard comes from bis - cuit which means twice cooked in French, like an Italian biscotti in origin.

pumpkin pie

Pumpkin Pie

(makes 8)

3/4 cup sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 can (15 oz) pumpkin - or bake a whole pumpkin or potimarron

1 can (12 fl oz./ 340 ml) evaporated milk

1 unbaked pie shell

Mix:

Sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk with sugar/spice mixture.

Pour:

In unbaked pie shell.

Bake: Preheated oven 425F for 15 minutes, reduce to 350F; bake 30-40 minutes. Cool 2 hours.

cornbread

Cornbread

Preheat oven to 425F (220C)

Grease pan.

Mix in a large bowl:

-1 1/4 cup stone ground cornmeal

-3/4 cup flour (need to try some gluten free flour substitutes, think it could turn out ok)

-1-4 tbsp sugar

-2 tsp baking powder

-1/2 tsp baking soda

-1/2 tsp salt

and in a small bowl:

-2 large eggs

-2/3 cup milk

-2/3 cup buttermilk (lait ribot)

Add wet ingredients to the dry, stir and fold in:

-2-3 tbsp warm melted butter (or veggie oil)

Bake 10-12 minutes for muffins

or 10-25 minutes for bread

cranberry sauce

Cranberry Sauce

1 cup (200 g) sugar

1 cup (255 mL) water

4 cups (1 12-oz package) fresh or frozen cranberries

In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

For those of you ex-pats who don't want to fork over an arm and a leg for a teeny-weenie jar of cranberry sauce I found that fresh cranberries are reasonably cheap at my local Monoprix so I just make the sauce from scratch. Easy-peasy!

stuffin'

Apple and Onion Stuffing

Place in boiling water for 5 minutes

-1 cup raisins

Drain well.

Add to them 7 cups bread crumbs (soft, not dry)

Melt 3/4 cup butter and saute for 3-5 minutes:

-1 cup chopped onion

-1 chopped garlic clove

-1 cup chopped celery

Cook until clear but not brown.

Add all this to the bread. Then add:

-3 cups diced tart apples

-1/4 cup chopped parsely

-1 1/2 tsp salt

-1 tsp paprika

Stuff turkey loosely, or put into a dish, cover and bake at 350F.

This is the recipe my mom always used and yum yum! + its veggie so unless someone is opposed to something cooked in the turkey (you could always bake some extra in a dish) its great for everyone :-) Even those who don't like stuffing get converted!!!

fondant chocolat noix de coco

Fondant Chocolat Noix de Coco

150 grams (2 cups) unsweetened dried grated coconut
170 grams (6 ounces) bittersweet chocolate (the best quality you can afford), chopped
125 milliliters (1/2 cup) light whipping cream (crème fleurette légère)
4 eggs
1/4 teaspoon salt
125 grams (1 1/4 cups) sugar

Serves 8 to 10.

Preheat the oven to 180°C (350°F). Line a 24-centimeter (9-inch) round cake pan with parchment paper or use a springform or silicon pan. (Alternatively, you can bake the cake in a loaf pan, in muffin tins, or in ramekins.)

Spread the coconut on a rimmed baking sheet and toast in the oven for 7 minutes, stirring halfway through, until golden and fragrant. Remove from the oven (leave the heat on) and let cool.

Heat the chocolate and cream in a small saucepan over low heat, stirring from time to time, until melted and smooth. Transfer to a large mixing-bowl and let cool for three minutes.

Crack the eggs one by one, separating the egg whites from the yolks: set the egg whites aside in a medium mixing-bowl or in the bowl of a food processor with a whisk attachment, and add the yolks to the chocolate mixture, stirring well with a wooden spoon after each addition.

Add the coconut to the chocolate mixture, and stir to combine. The batter will be thick.

Using a handheld electric whisk, a manual whisk and strong forearms, or the whisk attachment of your trusty food processor, start beating the egg whites with the salt -- slowly at first, then at medium speed. When the egg whites get frothy, up the speed, add the sugar little by little, and keep whisking until the mixture is shiny and smooth. Lift the whisk from the bowl: if the eggs form an elegant swan-neck shape that doesn't collapse, you're all done.

Fold the egg whites into the chocolate mixture in three additions, working gently with a soft spatula to lift the chocolate mixture up and over the egg whites in a circular motion.

Pour the batter into the prepared pan and bake for 35 minutes, until the top is dry and the blade of a knife inserted in the center comes out clean. (Bake for 5 to 10 more minutes if you're using a loaf pan, and for 10 to 15 minutes less if you're using muffin tins or ramekins. Either way, keep a close eye on the baking and use the blade test to be sure.)

Transfer to a rack to cool completely and unmold carefully -- the cake will be quite fragile.

I can't take credit for this recipe which I found on Chocolate & Zucchini and made it yesterday. It turned out very well if I do say so myself! There were a few things that I did differently... First of all I don't have a mixer and so I was beating the egg whites by hand... As you can imagine my arm was very tired so I didn't get them to the stage that the recipe called for, but more of a a soft peak. I also hadn't noticed that it was at that point that the sugar should be added so I added the sugar with the coconut before the chocolate mixture was added. It turned out pretty well even with the changes. A lot more dense then it should have been but I love a rich chocolate cake! Plus it was really different to try and make a cake sans flour :-)

madeleines

Madeleines

100 g beurre (butter)
2 oeufs (eggs)
1/2 cuillere de levure chimique ( teaspoon baking powder)
80 g sucre (sugar)
115 g farine (flour)

Battre 2 oeufs entiers avec le sucre jusqu'a ce que le melange blanchisse.
Beat 2 whole eggs and sugar until the mix whitens.

Continuer a battre et incorporer la farine avec la levure. Ajouter le beurre fondu et melanger avec soin.
While mixing blend in the flour and baking powder. Gently fold in the melted butter.

La pate ainsi faite doit remplir a moitie les moules a madeleines.
Put a teaspoon of batter into the madeleine pan, it should fill each spot about half full.

Mettre au four 210C pendant 10 a 15 min.
Bake at about 375F for about 10 to 15 min.

Too bad with my first two batches I forgot that they were in the oven and they are a bit... well... "cajun style madeleines..."

eggplant parmesan

Eggplant Parmesan

1 large eggplant
2 tomatoes
3 balls of fresh mozzerella
spaghetti sauce
1 egg
parmesan cheese

Slice eggplant into fairly thin round disks. Dip into beaten egg. Fry in olive oil until golden brown.

Slice tomatoes and cheese.

In a large pan pour 1/4 of the pasta sauce and layer eggplant/tomatoes/cheese alternating with the sauce until the pan is full or until the ingredients are used up. Sprinkle parmesan over the top and bake at 350F for about 30 minutes until brown and the sauce is bubbly.

I didn't like eggplant until I tried this recipe but now I'm a convert! :)

sweet potato pie

Sweet Potato Pie

1 lb sweet potatoes (des patates douces)
1/2 cup butter softened
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1 unbaked pie crust

Boil sweet potatoes until soft, peel off the skin*

Mash the potatoes in a large bowl and add butter, mix well. Add sugar, milk, eggs, cinnamon, nutmeg and vanilla. Beat until mixture is smooth. Pour into pie crust.

Bake at 350F (175C) for 55 to 60 minutes.

*I found a great tip for peeling any sort of potatoes if using them after boiling... After you clean the potatoes (with the skin on) slice a ring around the middle of the potato before placing it in boiling water. After it is cooked and cool to the touch rince with cool water and simply slide the skin off! It is a great way not to spend hours peeling potatoes...!

butternut squash soup

Butternut Squash Soup
6 to 8 servings.

1 med. butternut squash (approximately 1 lb.)
3 tart green apples, peeled & coarsely chopped
1 med. onion, peeled & chopped
1/4 tsp. rosemary OR marjoram
1 tsp. salt1/4 tsp. pepper
3 (10 1/2 oz.) cans chicken broth
2 soup cans water
1/4 c. heavy cream, half & half or milk
Chopped fresh parsley (garnish)

Peel squash and seed. Cut into chunks. Combine squash with apples, onions, rosemary, salt and pepper, broth and water in large heavy saucepan. Bring to boil and simmer uncovered for 45 minutes.
Puree soup in blender or food processor. Return mixture to saucepan and bring just to boiling point, then reduce heat. Before serving add cream. Serve hot with chopped fresh parsley sprinkled on top. Can be made 2 days in advance and reheated.


Fall is here and in France different pumpkins and squashes are getting more and more popular. On Sunday I bought a "booternoot squash" at the market and decided to give this soup a try. I modified a few things (I baked the squash with onions and a bit of butter) beforehand insead of cooking it all together, but I think in the end the result is the same. I hadn't planned on making a butternut squash-apple soup but when I did a search on the web it seemed to be a popular mix so I decided to give it a try. Yum. i really like the two flavors together and it is a creamy warm soup to have on a fall day. Especially today when accompanied by a slice of camembert and a glass of cranberry juice :-) How Franco-American am I??

banana bread

Banana Bread

I make this alllll the time! It is a wonderful way to use up bananas that have gone a bit brown, in fact its better with old bananas! If you have some but don't have time to make the bread peel the bananas and freeze them in a zip lock for future use!

The frenchies I've made this for have gone, well, bananas! Although I would suggest translating it as a "gateau aux bananes" otherwise they get confused thinking its a savory bread...

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter (room temp)
3/4 cup brown sugar
2 eggs
2 1/3 cups bananas (ripe & mashed)

Preheat oven to 350F (175C).

In a large bowl combine flour, baking soda and salt. In a separate bowl cream butter and brown sugar. Stir in eggs and banana.

Add the banana mix to the flour**, do not over mix. Pour batter into a greased pan.

Bake for 60-65 minutes, let the bread cool in the pan for 10 minutes then turn out onto a wire rack.

**For a fun treat you can add 1 or more of the following: fresh or frozen blueberries (my favorite!!!), chocolate chips or nuts.

salsa couscous chicken

Salsa Couscous Chicken

While preparing couscous ahead of time brown slice almonds in an oven/frying pan.

Combine:

2-3 tbs white raisins
2 cups salsa (I prefer medium or hot as the other flavors reduce the spicyness)
2 tbs hot water
1 tsp cinnamon
1/2 tsp cumin
1 tb honey

and set aside to plump raisins. Slice chicken (about 1.5 lbs) and saute in olive oil and crushed garlic, brown on all sides.

Add salsa mixture, cover and reduce heat. Cook for about 20 minutes until chicken is done. Serve over couscous and garnish with almonds or pine nuts.

tarte tatin

Tarte Tatin

1kg de pommes
50g de beurre
100g de sucre
50g de cassonade
1 rouleau de pâte feuilletée
le jus d'un citron
1 cuil à café de cannelle en poudre

Rincez, pelez et épépinez les pommes. Coupez-les en gros quartiers. Arrosez-les avec le jus du citron.

Faire fondre le beurre dans une poêle à fond épais puis déposez-y les quartiers de pommes bien serrés les uns contres les autres. Saupoudrez le tout de cassonade et de cannelle. Faites-les cuire sur feu doux en couvrant à moitié pendant 15 minutes.

Préchauffez votre four à th 6 (180°C). Mettez le sucre semoule dans une casserole, ajoutez 2 cuil à soupe d'eau et faites chauffer à feu doux. Ne remuez pas. Dès qu'il colore, versez-le sur le fond d'un moule à tarte préablement beurré.

Répartissez les pommes sur le caramel. Couvrez avec la pâte en rentrant bien les bords sur les côtés. Enfournez 25 min, jusqu'à ce que la pâte soit bien dorée.

Servez tiède avec une boule de glace à la vanille ou une cuillère de crème fraîche!

teriyaki sauce

My Mom's favorite teriyaki sauce

Korean Barbecue Sauce:

1 cup soy sauce
1/2 cup sugar
1/4 cup sesame oil
2 garlic cloves minced
4 green onions, finely chopped
1 inch piece of fresh ginger root, peeled and minced

Combine in a sauce pan and bring to a boil to dissolve sugar and blend the flavors. Then cool and pour over chicken pieces in a glass or ceramic container (I use zip lock baggies). Marinate at room temp for 2 hours or in the refrigerator for at least 4 hours/or overnight. Grill the chicken or bake in a pan in the oven. Depending on the size of the pieces (wings vs thighs vs breasts) I bake them for 30 minutes or so at 350 degrees. The chicken turns out so tender, just falls off the bones...

*not my picture, when I can I'll use pictures I take, otherwise its google image all the way...