Irish Cream Cheesecake

I received an Irish Pub Cookbook and am getting super stoked to cook through the entire thing!

Ingredients
 1 1/2 cups chocolate cookie crumbs
 1/3 cup confectioners' sugar
 1/3 cup unsweetened cocoa powder
 1/4 cup butter

 3 (8 ounce) packages cream cheese, softened
 1 1/4 cups white sugar
 1/4 cup unsweetened cocoa powder
 3 tablespoons all-purpose flour
 3 eggs
 1/2 cup sour cream
 1/4 cup Irish cream

Directions

Preheat oven to 350 degrees F . In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
Bake at 450 degrees F  for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Beef & Stout Pies

1 1/2 lbs stewing beef, diced
sea salt & freshly ground black pepper, to taste
2 tablespoons flour (heaping)
2 -3 tablespoons olive oil
1 onion, peeled and roughly chopped
1 large carrot, peeled and roughly chopped
4 sticks celery, roughly chopped
2 parsnips, peeled and roughly chopped
rosemary, thyme, bay (fresh herbs, pick leaves and add about a handful)
2 1/2 cups Guinness stout or 2 1/2 cups other dark stout beer
28 ounces tomatoes
puff pastry, defrosted (1 lb. 2 oz. package)
1 egg, beaten

Directions:
Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
Add the onion and cook for 1 more minute. Then add the carrot, celery, parsnips and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.

Preheat your oven to 375 degrees F.

Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.

Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

I am not kidding, this is the most delicious thing you will ever taste!

Now I am not a big cheesecake fan whatsoever, so seeing this in the latest issue of #BonAppetit was not something I took note of.  The thing that stood out was the use of Greek yogurt and the yummy pomegranate syrup, so I thought I would give it a whirl. The result was amazing.  This was one of the best things I have ever tasted and I love food, cooking,  and a great pallet.

You have to try this version, creamy, delicious and irresistible!

I bought a graham cracker crust to save time and it did not affect the taste at all, but feel free to make your own!

For the filling:
1 1/2 lbs of cream cheese at room temp.
2 c of Greek yogurt
2 tbs lemon juice
3/4 c sugar
2 tsp vanilla
2 tbs dry gelatin
1/4 tsp kosher salt

In a food processor pulse cream cheese, yogurt, lemon juice, vanilla, sugar and salt.

Take the dry gelatin and dissolve in 2 tbs of water in a heat proof ramekin or bowl. Let this stand for 5-10 minutes.  Take a small sauce pan and heat water, place the container of gelatin inside until liquefied.  Once gelatin in liquefied pour into food processor and mix thoroughly.

Spoon filling into crust and refrigerate for a few hours.

For Pomegranate sauce:
2 C. Pom juice (don't use fresh pomegranate juice, it will turn brown)
2 tbs sugar
3 tbs light corn syrup
Contents of one pomegranate separated to seeds only.  (use for topping and garnish)
Mix juice, sugar and syrup in saucepan.  Bring to a low boil and then simmer for 40 minutes.  Remove from heat and refrigerate.

Ready to serve!  Cut cheesecake and top with syrup and seeds.  Enjoy!

My Favorite Soup For Fall

Ingredients

For the soup:

• 2 1/2 quarts chicken stock
• 2 bay leaves
• 3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded) 
• 8 tablespoons (1 stick) butter
• 3 white onions, chopped
• 2/3 cup all-purpose flour (approximately, or as needed to create roux)
• 1 pint heavy cream

For the crab souffle:

• 1 pound  crabmeat
• 4 tablespoons mayonnaise
• 2 teaspoons freshly chopped thyme leaves (I like Lemon thyme)
• Salt and freshly ground black pepper
• 1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

For the soup:

Directions

Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.

For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.

Minestra

If you want an amazing soup this is great for entertaining.  Serve with fresh parmigiano-reggiano and crusty bread.

Serves 6

1 head escarole (chopped) or Kale  
6 quarts chicken broth
3 large carrots, chopped

For the meatballs
1 pound veal or ground pork
2 large eggs
1/2 cup minced shallot
1 cup plain bread crumbs
1 cup freshly grated parmigiano-reggiano
1 teaspoon kosher salt
Fresh ground pepper
8 oz ditalini or tubetti

In a large pot, combine the escarole, broth and carrots.  Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
Meanwhile mix together all of the meatball ingredients.  Shape into tiny balls (less than 1 inch diameter). Stir in the pasta and drop the meatballs into the soup.   Cook over low heat, stirring gently, until the meatballs and pasta are cooked.  About 20 minutes.  Serve with grated parmesan.

My Mom's Applesauce Cookies

Do you remember coming home from school and your house smelling amazing?  My mom always had something yummy cooking.  This is one of my favorites, thanks mom :).

Preheat oven to 375 | Place parchment paper on your cookie sheets | Yield 40 cookies
1/4 lb butter
1/2 C brown sugar
1/2 C sugar
1 egg
1 C applesauce
2 C flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves

Cream butter and two sugars.  Stir in egg and applesauce.  Mix flour, soda, salt and spices.  Add to other mixture until smooth.  Bake for 5-7 minutes, or until lightly browned.

Spanish Tortilla- Tapa or side dish

This is an amazing way to put potatoes together in a different way.  Serve it with a garlicky mayo for lots of love.
1 1/2 C Olive Oil
2 lb. Yukon Gold Potatoes, peeled, quartered and sliced (about 1/4")
1 White onion, quartered and thinly sliced
2 1/2 tbs Kosher salt
8 Eggs beaten

Heat olive oil in ovenproof skillet over medium heat.  Add potatoes, onion and salt.  Coat potatoes with oil, turn to medium-low heat.  Turn frequently until tender (about 25 min.)

Transfer potatoes and onion to large bowl, add eggs and combine, do not break potatoes.

Heat 3 tbs. reserve oil over  medium head.  Add egg-potato mixture. Stir until eggs start to set (eggs will look scrambled). About two minutes.  Spread mixture in an even layer; reduce heat.  Preheat broiler.

Transfer skillet to oven cook for about two minutes. Remove from oven.  Invert large plate over skillet, hold firmly and flip releasing tortilla onto plate.  Let sit at room temp. for at least twenty minutes.