Tuesday, December 2, 2014

Goat Cheese Cake with Cranberry Rosemary Honey

Print or download the recipe:
Goat Cheese Cake with Cranberry Rosemary Honey

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Inspiration struck big this Holiday Season. Last week before Thanksgiving I set out to make the perfect goat cheese cheesecake. This recipe, a combination of various recipes I've had in the past and spur-of-the-moment ideas for flavor pairings, was the result. And I think it hits the mark. The blend of tangy and buttery and sweet in the cake, and then the blend of tart and savory and sweet in the cranberry topping...oh my goodness, my life will never be the same! Plus, isn't it just so pretty?


I think we can all agree that cheesecake is one of the most divine experiences the culinary world has given us, but I have a problem with cheesecakes in general. I know I'm probably in the minority here, but I hate the way cheesecakes are usually so dense and rich that I can only enjoy a bite or two before I become overwhelmed. But so determined was I to enjoy a whole piece (or three) of goaty deliciousness, that I set out to make the lightest, fluffiest cheesecake ever. So I separated the eggs and whipped the egg whites to soft peaks before folding it in with the rest of the batter, which, by the way, I had beat as much air into as possible during the whole mixing process. And guys...IT'S SO FLUFFY, I'M GONNA DIE!!!!! (Thanks, Agnes.) Of course, if you're one of those people who prefers your cheesecake as dense as a brick (and I'm not judging here), just skip the whole egg separating and whipping part.

Monday, October 6, 2014

Guava & Pistachio Glazed Salmon with Orange Fennel Salad

Print or download the recipe:

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Someone mentioned guavas and pistachios in the same sentence the other day and I thought, "Aha! I have got to make something with those two things together!" Luckily, I had brought back a couple packages of guava paste from Florida this summer, so I got to work right away.


Guys this was a seriously yummy, refreshing, rich, and yet healthy tropical meal! And took less than thirty minutes to put together.


Thursday, September 18, 2014

Lasagna

Print or download the recipe:
Lasagna

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After a year and a half studying classical French and Modernist cuisines, and working in various different venues in the food industry, I still always fall back on good old traditional Italian-American favorites when it comes to comfort food. I've made spaghetti sauce more times than I could possibly count, and it varies a little bit each time, but I think I've finally hit upon my new staple recipe, and it makes a fabulous base for this yummy lasagna.


The secret is a ton of fresh herbs, and a hint of allspice which gives the sauce a surprising warmth of flavor. I also use a fairly liberal amount of red pepper, because I like a little kick in my Italian. (Ok, I like a little kick in any ethnic cuisine. Ok, I like a big kick always.) But you can scale it back to your preference.


And then, of course, there's cheese. Lots and lots and lots of cheese. Possibly an illegal amount of cheese. Anyway, click the link at the top of this post to view the full recipe. And enjoy!