Pumpkin Pie Cheesecake

Ingredients:

CRUST

• 1 c. graham cracker crumbs
• 1 c. gingersnap crumbs
• 3 tbsp. granulated sugar
• salt
• 6 tbsp. butter, melted (might need more if too crumby)

FILLING

• 3 8 oz. blocks plain cream cheese, room temperature
• 1 15 oz can solid-pack pumpkin puree
• salt
• 3 tsp. cinnamon
• 5 tsp. pumpkin pie spice
• 1 tbsp. vanilla extract
• 1 c. granulated sugar
• ½ c. brown sugar
• 5 eggs, room temperature
• ¼ c. heavy whipping cream, room temperature

WHIPPED CREAM (optional)

• ½ c. heavy whipping cream
• ½ tsp. vanilla extract (careful on the vanilla... can taste like alcohol)
• 1 tbsp. powdered sugar

Instructions:

1. Make the crust
1. Preheat oven to 350
2. In Cuisinart, mix together the finely ground graham cracker, gingersnap crumbs sugar and salt. Add the melted butter to coat the crumbs.
3. Pour into 9" springform pan
4. Press the crust into place, including up the sides (ideally halfway up the pan, 1/4 in thick at most)
5. Bake 8 min.
2. Make the filling
1. Turn oven down to 325
2. Mix cream cheese, pumpkin, salt, cinnamon, pumpkin pie spice, and vanilla in Cuisinart for 5 min. (to make sure it's smooth, no big chunks of cream cheese).
3. Add the sugars.
4. Add the eggs (1 at a time).
5. Add the cream. 
3. Bake
1. *Optional* Water bath: create a water bath for the cheesecake by putting the 9" spring form pan in a larger pan and filling about halfway up the side of the pan with water. You want to make sure your crust pan is really tight (no water can get in) and you also want to make sure your outside pan won't leak either. For me, neither of these conditions were met so I went without water bath.
2. Pour your filling into the crust, put into the water bath, and bake for 2 hours at 325.
4. Cool
1. Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.
2. If still hot, leave a bit longer.
3. Cover with foil and refridgerate at least 6 hours before serving (I did overnight).

Adapted from: http://lifemadesimplebakes.com/2014/09/pumpkin-pie-cheesecake-gingersnap-crust/

Spanish Fall Salad

Palantir crushed the salad today - capturing the components here.

Ingredients:

• Spinach + arugula
• Fennel (raw, very thinly sliced)
• Finely sliced shallots
• Walnut crumbles
• Mahon crumbles
• Sliced apples
• Apple honey vinaigrette 
• Apple cider vinegar
• Chives
• Honey
• Garlic powder
• Olive oil

Buffalo Chicken Dip

Football Food

Ingredients:

• 1 lb boneless skinless chicken breast (or approx 2-3 large chicken breasts)
• 1 cup ranch dressing 
• 1 cup Franks Original Red Hot 
• 1 block (8 oz) of cream cheese 
• 1 pkg (2 cups) shredded sharp cheddar cheese
• Green onions or celery (optional)

Directions:

1)   Boil chicken breasts on the stove in a medium to large sauce pan.  Use medium heat for 30-45 minutes or until cooked all the way through.

2)   Preheat oven to 350 degrees.

3)   While chicken is boiling, take out 11.5” x 8” x 2” deep baking dish and mist lightly with buttered cooking spray.  Cut cold cream cheese into cubes and place in dish.  Evenly sprinkle fancy shredded cheese on top of the cream cheese cubes.  Pour 1 cup ranch and 1 cup Franks Red Hot on top and place the dish into the oven uncovered.  Bake 7-10 minutes.

4)   After 7-10 minutes, take dish out and stir mixture.  Bake another 7-10 minutes.  Take out and stir again until mixture and cream cheese are mixed well.

5)   While mixture is baking, shred chicken.  After it is done boiling, the best way to speed this process is to run the chicken under cold water.  When cool enough to touch, hand-shred chicken into a bowl.

6)   When mixture is baked, add shredded chicken by pouring it on top of the mixture.  Carefully stir the dish well.  Cover with aluminum foil and bake for an additional 20-30 minutes.

7)   Once baked, carefully pour into your serving bowl.  Garnish with green onion or celery.  Enjoy!

Go-to Creamy Polenta / Grits

3 1/2 cups low-salt chicken broth
1/2 cup heavy whipping cream
1 cup polenta (coarse cornmeal)
Salt / pepper

Optional:
Parmesan
Butter
Corn (grilled, fresh off cob)
Thyme

Instructions:

• Bring liquids to a boil, add polenta slowly.
• Bring polenta to bubbly, molten state and then reduce heat.
• Simmer for 20+ min.
• Keep adding water if too thick / dry.

To try: Butter Chicken

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite size chunks
• 1/2 onion, finely minced
• 2 tablespoons butter
• 3 cloves garlic, minced or grated
• 1 tablespoon freshly grated ginger
• 2 teaspoons curry powder
• 1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
• 2 tablespoons garam masala
• 1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
• 1 teaspoon cayenne pepper (use less if you are not a spicy person)
• 1/4 teaspoon salt
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
• 1/2 cup greek yogurt (I used 0%)
• 1/4 cup half and half or heavy cream
• cooked white rice, for serving
• Fresh homemade Naan, for scooping (a must!)

Instructions

In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.

Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan

http://www.halfbakedharvest.com/easy-healthier-crockpot-butter-chicken/

To try: Margarita Pie

http://www.tastingtable.com/cook/recipes/frozen-margarita-pie-recipe-zac-young-dessert-recipe 

INGREDIENTS

For the Graham Cracker Crust:

8 whole graham crackers (4½ ounces)
⅓ cup all-purpose flour
¼ cup granulated sugar
⅛ teaspoon kosher salt
6 tablespoons unsalted butter, melted
For the Margarita Curd:

½ cup lime juice
¼ cup tequila
¾ cup granulated sugar
3 large eggs, plus 1 yolk
½ pound (2 sticks) unsalted butter, chilled and cut into small cubes
For the Blueberry Compote:

1 pint (2 cups) blueberries
2 tablespoons water
2 tablespoons sugar
1 tablespoon fresh lime juice
For the Whipped Cream:

1½ cups heavy cream
1 tablespoon powdered sugar
1 teaspoon finely grated lime zest
1 tablespoon tequila
1 teaspoon flakey sea salt (such as Maldon)
Coarse green sanding sugar, for garnish (optional)

DIRECTIONS 1. Make the graham cracker crust: Break the graham crackers apart and place in a food processor along with the flour, sugar and salt. Pulse until finely ground. With the food processor running, pour the butter in a steady stream until moist crumbs form. Transfer to an 8-inch disposable pie tin and press down on the bottom and 1 inch up the sides. Freeze for 1 hour, until the pie shell sets.

2. Make the margarita curd: In a large heatproof bowl, whisk together the lime juice, tequila, sugar, eggs and egg yolk, and place over a medium saucepan of simmering water. Whisk continuously until a creamy, thick custard consistency forms, 6 to 8 minutes, or until it registers 175° on a heatproof thermometer.

3. Gradually whisk in the cubes of butter until incorporated and remove from the heat. Pour the custard through a fine-mesh strainer into a medium bowl, then pour the strained mixture into the prepared pie crust. Freeze until completely firm, 4 to 6 hours.

4. Make the blueberry compote: In a medium saucepan, combine the blueberries, water and sugar, and shake to coat the blueberries. Bring to a boil. Remove the lid and simmer until most of the berries have burst and the liquid has reduced to a syrup, 8 to 10 minutes. Remove from the heat and stir in the lime juice. Transfer to a nonreactive bowl and chill. Makes 1½ cups of compote. Make ahead: The compote can be made up to 5 days in advance. Cover and chill until ready to use.

5. Make the whipped cream: In a large bowl or a mixer fitted with a whisk attachment, whisk the heavy cream, powdered sugar, lime zest and tequila until medium peaks form. Remove the pie from the freezer 15 minutes before serving and pipe or spread the whipped cream on top. Sprinkle with flakey sea salt and, using a spoon, top with ¾ cup of the blueberry compote. Sprinkle the green sanding sugar around the sides of the pie and serve.

Herb & Mustard Salmon

Salmon:

Half head of garlic (about 5 gloves), peeled and finely minced
1/4 cup parsley
1/4 cup thyme
1/4 cup dry white wine
1 tablespoon capers
2 tablespoons Dijon or whole grain mustard
Olive oil
2 lemons, zested and juiced
2 lb. Salmon, preferably wild Atlantic salmon, skin on
Salt

Smash:

3 cups fresh peas
1/2 cup heavy cream
2 tablespoons unsalted butter
Salt

Preheat oven to 350 degrees F.

In a mini food processor or using the back of a fork combine garlic, herbs, wine, capers, and mustard. With the processor on drizzle olive oil in until a thick paste forms. Salt and pepper to taste.

On a parchment lined baking tray place whole fish skin side down. Salt and pepper. Slather the spread on the top of the fish and sprinkle juice and zest of one lemon on top.

Cook for about 25 minutes or until fish is falling apart, but not dry in the center. Top with remaining lemon zest and/or juice.

For smash bring a large pot of water to a boil and salt generously. Blanch peas for 2 -3 minutes until tender. Remove and while warm smash the peas until a potato masher with 1/2 cup heavy cream and 2 tablespoons butter. Salt as needed. Serve alongside salmon.

Cinnamon scones

Scone Ingredients:

2 cups flour (I used unbleached, but you could use half whole-wheat, half unbleached)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping (can be adjusted to your liking):

1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

Separate the egg white and yolk. Set the egg white aside.

In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.

Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.

Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.

Bake at 400 degrees for 10 to 12 minutes.

To try: Pasta Pot

Ingredients

• 8 oz. mushrooms
• 1 (14 oz.) can artichoke hearts
• 4 cloves garlic
• 1 medium yellow onion
• 5 cups vegetable broth
• 2 Tbsp olive oil
• 12 oz. fettuccine
• 1 tsp dried oregano
• ½ tsp dried thyme
• freshly cracked pepper (15-20 cranks)
• 4 oz. frozen cut spinach

Instructions

1. Rinse the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don't want large slices).
2. Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.
3. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking.
4. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.

Spinach and Feta Mashed Cauliflower

http://www.closetcooking.com/2014/10/spinach-and-feta-mashed-cauliflower.html 

ingredients

• 1 medium head cauliflower, cut into small florets
• 2 tablespoons butter
• 1/4 cup Greek yogurt or sour cream or cream cheese
• 5 ounces spinach (cooked fresh cooked or thawed frozen), squeezed of excess liquid and coarsely chopped
• 1/2 cup feta, crumbled
• 2 green onions, sliced
• 2 tablespoons dill, chopped or 2 teaspoons dried dill
• milk to taste
• salt and pepper to taste

Roast Chicken 101

http://www.huffingtonpost.com/2014/02/19/roast-chicken_n_4726025.html

Capturing for future use in the kitchen:

1) Brine - 18+ hours (1 gal water, 1/2 c salt, 1/4 sugar, 1/4 c honey)
2) Truss - wings under shoulders, tie feets together
3) Dry - 12 hours in fridge!
4) Rest - cook 425 - 15 min, 350 - 20 min, rest 20-30, flash reheat 400 - 10 min.

Hummus

• One 15-ounce can (425 grams) chickpeas
• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
• 1/4 cup tahini
• Garlic 
• 2 tablespoons olive oil
• salt
• 1/2 teaspoon cumin
• optional - 2 to 3 tablespoons water
• Paprika

To try: Homemade Harissa

Cava Grill’s Harissa
15 oz can tomato paste
1/2 cup olive oil
1/2 cup crushed red pepper
1/3 cup parsley
1 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
1 garlic clove, minced

Food process it all!