CASE: My cousin made this for her husband's birthday and it was incredible. Oh so decadent and delicious. She kept the caramel light, so it was yellowish, and it really added to the unusual quality of the recipe. Also, I think any kind of fourmet salt would be perfect. My friend gave me some pink Hawaiian salt, which I think would look gorgeous. She used the last bit of salt from her last trip to Paris, and it was really the sweetest touch. No, really, it made the dessert taste so, so sweet. Highly recommend this dish.
Salted Caramel Cheesecake
Recipe by Michael Moorhouse
ACTIVE: 30 MIN
TOTAL TIME: 4 HRS 30 MIN
SERVINGS: 6
Make-Ahead
CHEESECAKE
1/2 pound cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature
1/2 cup sour cream
CARAMEL
6 tablespoons light corn syrup
1/2 cup plus 2 tablespoons sugar
3 tablespoons unsalted butter
1/2 cup heavy cream
Fleur de sel
Directions
MAKE THE CHEESECAKE: Preheat the oven to 325°. In a large bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the eggs, 1 at a time, then beat in the sour cream. Pour the batter into six 5-ounce ramekins or custard cups.
Set the ramekins in a small pan and set the pan in the center of the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins. Bake the cheesecakes for 10 minutes, until set at the edges but still quite jiggly in the center. Turn off the oven and leave the cheesecakes in for 1 hour. Transfer the ramekins to a rack and let cool completely.
MEANWHILE, MAKE THE CARAMEL: In a heavy medium saucepan, heat the corn syrup. Stir in the sugar and cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 9 minutes. Off the heat, carefully stir in the butter with a long-handled wooden spoon. Stir in the cream in a thin stream. Transfer the caramel to a heatproof pitcher and let cool. Stir in 3/4 teaspoon of fleur de sel.
Pour 1 1/2 tablespoons of the caramel over each cheesecake and swirl to coat the tops. If the caramel is too thick, warm it in a microwave oven at 10-second intervals. Refrigerate the cheesecakes until chilled, at least 3 hours. Sprinkle with fleur de sel just before serving.
Make Ahead
The cheesecakes can be refrigerated for up to 2 days.
Cooking Club Tip: If you see sugar crystals on the sides of the pot while making caramel, dissolve them with a pastry brush that has been dipped in water until well moistened.
VERDICT: GUILTY OF BEING DELICIOUS!!!!!!!
Monday, April 6, 2009
Thursday, April 2, 2009
Miso Salmon with Wasabi Mashed Potatoes and Lime Asparagus
Miso Salmon with Wasabi Mashed Potatoes and Lime Asparagus
CASE: So for my birthday dinner, I asked my boyfriend...fiancee...to make me dinner. Since we knew we wanted to do the spicy tuna on rice crackers, we felt certain that it had to be an asian-y dinner. I really planned the menu, but he cooked most of it. It turned out so delicious and everyone was so impressed with my sweetie! My brother was responsible for dessert, he brought cheesecake from La Mousse bakery. It's to die for. It's called the Creme Brulee Cheesecake and it is amazing. Tiny bits of real vanilla floating in light, sweet cream. And the crust...not too flaky, just sweet and slightly chewy. The whole cheesecake has a warm, bront, burnt sugar topping that just glistens. It's fabulous. Everyone agreed: Best Cheesecake Ever!
Wasabi Mashed Potatoes
Ingredients:
3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
1 tablespoon wasabi powder
1/4 cup butter
Preparation:
Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
Miso Marinated Salmon
Ingredients:
1/2 cup light yellow miso
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
6 6-ounce salmon fillets
Preparation:
Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place salmon fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
Broil salmon 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake salmon until opaque in center, about 5 minutes. Divide salmon among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over salmon and potatoes, if desired, and serve.
Lime Asaparagus
Ingredients:
Asparagus
fresh lime wedges
salt
pepper
1 scant teaspoon olive oil
Preparation: Toss the asaparagus in olive oil and lime, and then layer on a flat cookie sheet. sprinkle with salt and pepper. Cook simultaneous with the salmon on the lower rack. Comes out perfect.
VERDICT: Guilty of being delicious! The salmon is such a great recipe, and here's why: you can see the miso brown the PERFECT amount, and then it's time to reduce the heat. Perfect. It has these wonderful caramelized bits, and then you drizzle more sauce on top. It almost tasted like peanut butter. I wouldn't pour the sauce on top, take your fork and make pretty drizzles. Otherwise it is a little bit heavy.
CASE: So for my birthday dinner, I asked my boyfriend...fiancee...to make me dinner. Since we knew we wanted to do the spicy tuna on rice crackers, we felt certain that it had to be an asian-y dinner. I really planned the menu, but he cooked most of it. It turned out so delicious and everyone was so impressed with my sweetie! My brother was responsible for dessert, he brought cheesecake from La Mousse bakery. It's to die for. It's called the Creme Brulee Cheesecake and it is amazing. Tiny bits of real vanilla floating in light, sweet cream. And the crust...not too flaky, just sweet and slightly chewy. The whole cheesecake has a warm, bront, burnt sugar topping that just glistens. It's fabulous. Everyone agreed: Best Cheesecake Ever!
Wasabi Mashed Potatoes
Ingredients:
3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
1 tablespoon wasabi powder
1/4 cup butter
Preparation:
Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
Miso Marinated Salmon
Ingredients:
1/2 cup light yellow miso
5 tablespoons rice vinegar
1/4 cup sugar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
6 6-ounce salmon fillets
Preparation:
Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place salmon fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
Broil salmon 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake salmon until opaque in center, about 5 minutes. Divide salmon among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over salmon and potatoes, if desired, and serve.
Lime Asaparagus
Ingredients:
Asparagus
fresh lime wedges
salt
pepper
1 scant teaspoon olive oil
Preparation: Toss the asaparagus in olive oil and lime, and then layer on a flat cookie sheet. sprinkle with salt and pepper. Cook simultaneous with the salmon on the lower rack. Comes out perfect.
VERDICT: Guilty of being delicious! The salmon is such a great recipe, and here's why: you can see the miso brown the PERFECT amount, and then it's time to reduce the heat. Perfect. It has these wonderful caramelized bits, and then you drizzle more sauce on top. It almost tasted like peanut butter. I wouldn't pour the sauce on top, take your fork and make pretty drizzles. Otherwise it is a little bit heavy.
Calamari & Soba Noodles
Calamari & Soba Noodles
CASE: Re-create a dish we had at Beechwood in Venice. It was so delicious--the calamari was grilled and had light char marks.
Ingredients:
Soba noodles
Cucumber
Radishes
Parsley
Dressing: Lime, yuzu, garlic, vegetable oil, sugar, salt, pepper
Calamari
Preparation:
Dice cucumber and radishes; finely chop parsley. Cook soba noodles until tender. Immediately drain under cold water. Toss all vegetables and dressing together. Right before serving, grill calamari, and add to noodles.
VERDICT: Guilty of being delicious! We couldn't grill the calamari, so we pan fried it, and it was still delicious. Be careful not to over-cook the soba, as it is deceptively hard. It softens, and since you're serving it cold, run a piece in cold water and test it.
CASE: Re-create a dish we had at Beechwood in Venice. It was so delicious--the calamari was grilled and had light char marks.
Ingredients:
Soba noodles
Cucumber
Radishes
Parsley
Dressing: Lime, yuzu, garlic, vegetable oil, sugar, salt, pepper
Calamari
Preparation:
Dice cucumber and radishes; finely chop parsley. Cook soba noodles until tender. Immediately drain under cold water. Toss all vegetables and dressing together. Right before serving, grill calamari, and add to noodles.
VERDICT: Guilty of being delicious! We couldn't grill the calamari, so we pan fried it, and it was still delicious. Be careful not to over-cook the soba, as it is deceptively hard. It softens, and since you're serving it cold, run a piece in cold water and test it.
Spicy Tuna on Rice Crackers
CASE: Re-create the spicy tuny on crackers from Katana on Sunset Blvd., which has amazing food and cocktails. This dish really was what set the tone for the whole meal. Once we knew we wanted to do this dish, it was very easy to pick stuff that went with it.
Ingredients:
Rice
Raw tuna, sushi grade
Siracha
Mayonnaise
Salt and pepper
Sesame oil
Finely chopped green onions
Yuzu sauce
Preparation:
Prepare rice according to directions. Then heat vegetable oil or some other non-flavored oil until it is hot. Place compressed spoonfuls of rice (you can make them square and pretty) into the hot oil and fry until both sides have a nice golden color. Add more oil if necessary.
Finely chop tuna, stir in sauce ingredients. Serve with green onions on top, drizzle sauce on rice then place tuna mixture on top.
VERDICT: Guilty of being delicious! My cousin Susie actually said she thought about this dish a week later.
Birthday Dinner - Pear Lychee Martini
Pear Lychee Martini
CASE: I needed a Asian-y cocktail to go with our Asian-y dinner. I felt that the simple pear martinis and lychee martinis were a bit boring, and I wanted something super unusual but girlie-delicious (i.e. super sweet). So I made this up by fuzing several receipes. I loved it, but if you don't like the texture of pear, then strain the blend.
Ingredients:
1/2 part Grey Goose La Poire Vodka
1 1/2 part sake
1/2 part simple syrup or 1/2 part sugar
1 can lychee nuts (canned or jarred)
1 lime wedge
3 pears and sliced pear for garnish
Preparation:
Blend the peeled pears with the sugar and the liquid from the lychees. Place in the bottom of a shaker and then add the lychee nuts and lime wedge.
Muddle gently.
Add ice, sake and vodka.
Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Strain into a cocktail glass.
Garnish with a sliced pear.
VERDICT: GUILTY OF BEING DELICIOUS!! Just make sure you pour a splash of vodka on top of lots of sake, and not the other way around.
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