That title is SEO-approved, I tell ya.
Had some tasty nosh this week. Thought I'd share, in case this is your Friday-night entertainment. (Hey, you can't get fat lookin' at pictures.)(Unless you're chowin' on Fritos and milkshakes while you're lookin'.)(Maybe take a walk afterward. I'll do the same.)
Our first foray into homemade pasta, inspired by Jamie Oliver's Jamie At Home show, in which it took him, like, two minutes to turn a pile of flour into a pile of noodles. Ours were a little thick, so we'll split the dough next time before rolling it. Also, we used cake flour. We've since found the recommended imported Italian flour "Tipo 00". (Fancy)...
Then, because we're all about letting TV shows tell us how to cook, Dave whipped up some AWESOME carnitas (braised + broiled pork shoulder) and elotes (grilled + dressed street corn), recipes courtesy of the good Northern folk at America's Test Kitchen. Dave wasn't so sure about taking a Yank's advice on Mexican food, but these dishes were yummy for two meals this week...
This morning's breakfast: boiled egg, homegrown Lemon Boy tomato w/ fresh dill, black beans, 1/4 avocado, 1/2 mango w/ fresh mint, and 1/2 a sandwich thin...
Ever had bleu cheese cheesecake? Well, you should. We had it first at Bin 555, where it's graced with a sour-cherry sauce. They wouldn't give us the recipe, perhaps because they charge $6 a slice. We love Bin, but 6 bucks a pop adds up, so Dave was all, "I don't need no stinkin' recipe!" and this week he winged it. Soared with the eagles, peeps. Here's the lowdown (tell your friends - don't pay $6 for a slice of cheesecake!!!):
- find an oven-safe vessel about 6 inches across
- crush graham crackers till you have 1 cup
- melt, oh, let's say... 2 tablespoons of butter
- mix the crumbs + butter, then press them into the baking dish
- cream one 8-oz package of cream cheese
- stir in 1/3 cup bleu cheese crumbles
- stir in 1 egg
- stir in 1 tablespoon of sugar if that's how you roll
- pour the filling into the crust
- bake @ 300 degrees (F) for 50-60 minutes, or until center is no longer wobbly when you touch it
- for the cherry sauce, pit and halve 1 cup of sweet cherries (we used Bing)
- on low heat, cook them with a bit of water and sugar (not much) till they juice out
- turn off the heat + add a splash of brandy (+ 1-2 teaspoons butter if you like a glossy glaze)
4 ate pie:
I am TOTALLY gonna try that cheesecake! I have also been wanting to try: http://blog.craftzine.com/archive/2010/05/recipe_rice_crispy_burgers.html
Rice crispies in burgers?! Who woulda thunk?
But of course dave owns a torch, and of course he found a way to use it (non destructively) in the kitchen!
Ah, makes sense...like putting saltines in meatloaf. The cheesecake is sooo easy, and tastes even better the next day.
He loves torching food, T. You can use it, too, while you're here.
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