Recipes
It's no secret to those that know me that I like to cook, especially for them. Cooking is very much an art, because at a certain point ingredients no longer need measurements and you just put them all together to make something delicious. That's how most of my recipes are- I just cook it without regard for exact quantities and adjust as I go. But some things I make do require exact quantities, so I've recorded them here.
NY Cheesecake
Crust:
1 package Graham Crackers (~1 cup)
2 Tbsp Sugar
1/4 cup melted unsalted butter
Filling:
32oz Cream Cheese
1 cup sugar
4 whole eggs
1 egg yolk
1/4 cup heavy cream
1/4 cup sour cream
2 tsp vanilla extract
Pinch of salt
2 tbsp cornstarch
1/4 cup lemon or lime juice
Notes at a glance:
Bake the crust @ 350F for 8 minutes
Bake the cake @ 325 for 1.5 hours in a water bath
Leave it in the oven to cool (off, door open)
Chill in the fridge overnight before eating
Notes for first timers:
Add one egg at a time.
It's important to blend the filling together, but if you beat it too long it becomes very 'airy' and will change the texture of the final product.
About 1" of water. Hot if possible.
Lemon juice is unnecessary but makes it taste good.
Cooling slowly is very important
Caesar Salad
The best Caesar Salad you'll ever eat.
Multiple people have asked me for the recipe, so here it is. I also wanted to put it in an easier place to get to rather than dig through my camera roll every time I want to make it.
1/2 tsp Salt
3 cloves garlic, minced
1 tsp black pepper
2 anchovies
1 tbsp Dijon mustard (the real stuff)
1.5 tbsp lemon juice
1.5 tsp red wine vinegar
1 tsp worcestershire sauce
1 egg yolk
1/3 cup safflower oil
A decent amount of romaine lettuce
2 cups croutons
1/2 cup grated parmesan on top
Notes:
Do it right, make it in a wooden bowl. The food processor just doesn't taste the same.
Quantities on this one are remarkably important- if you screw it up you'll know.
No fake pre chopped jar bought processed garlic. But if you do, use a little extra and never claim it's this recipe.
This will feed 2 as a solo act, 3 as a main course, 4 as a side salad, and 5 as an appetizer.
I've never tried to double the recipe but it should be possible. Make the dressing in the wood bowl and pour it over lettuce in another, larger, vessel perhaps.
Any neutral oil will work, the original calls for safflower but plain vegetable oil works fine too. Be aware of flavored oil.