Fruit and Lemon Cheesecake

I just put the finishing touches on a Memorial Day cheesecake! I can't wait to take a bite of it. Doesn't it just look spectacular??

Mom had a great cheesecake recipe with fruit and a lemon glaze on top - that is still the best cheesecake I've ever had. She couldn't find it so I came up with my own version.

This is a New York Cheesecake - here's the recipe. This recipe is for a 10 inch pan - I only have a nine inch pan so I made 4/5 of the recipe. (Ah, see - this is why we are forced to learn to divide fractions in middle school!) This particular recipe calls for a shortbread crust - I used it even though usually I make a graham cracker crust.

Then, I toped it with strawberries, kiwi, and Lemon Curd. Here's the recipe for the Lemon Curd - I only used half of the recipe. You should surf around on this blog while you're checking out the Lemon curd - this girl takes the best pictures!

One more picture just to make your mouth water!

Beef Bulgogi

Here's a recipe I found in the Everyday Food cookbook. All I have to say is - Delicious!! I am definitely going to make this one again!

Beef Bulgogi
1 1/2 pounds rib-eye steak, trimmed of excess fat
1/4 cup soy sauce
1 Tablespoon hot chile sesame oil (or add a dash of red pepper flakes to 1 Tbls toasted sesame oil.)
2 Tbls dark brown sugar
6 garlic cloves, minced
1 Tbls finely grated peeled fresh ginger
2 medium red onions, halved and cut lengthwise into 1-inch wedges
1 green bell pepper, seeds adn ribs removed, sliced into 1/2-inch strips
4 teas EVOO
1 small head Boston lettuce, separated into leaves

1 - Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl; toss with half the soy marinade. Toss the steak int he remaining marinade; let stand for 15 minutes.

2 - Heat 2 tsp EVOO in a large nonstick skillet over medium-high heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate.

3 - Heat the remaining 2 tsp EVOO over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook the remaining meat. Return the first batch and any accumulated juices to the pan; add the onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up the beef mixture in lettuce leaves.

That's the recipe as its written. I didn't have any lettuce so I cooked rice and served it on top of that. Though I think it would have been great in a lettuce wrap! I only used one onion and that was plenty.

I've never heard of Bulgogi before - Its a Korean dish - I found that out from wiki!

Ginger Carrot Soup

This one reminds me of a great vacation...

Last summer when Ed, Linda, Bill and I went to Duluth we stopped at this "fancy pants" restaurant on the way back. After looking at the menu I was less than excited about my choices. I finally settled on a bowl of Ginger Carrot soup and some bread. Best soup ever, well maybe not ever - but close. It was served in a teapot, with a dollop of cardamom ice cream.

Tonight's recipe is Ginger Carrot Soup. Here's the recipe. I used a dollop of vanilla yogurt because where does one get cardamom ice cream anyway? I didn't serve mine in a teapot - in fact my tea kettle has lots of spurts of the soup splattered on it - ah well - it was worth it. I got a kitchen to clean up - let me know if you try this one.

Broccoli Tortellini

Tonight's recipe is from the book Stylish One-Dish Dinners - I got it at the Library.

The meal is Broccoli Rabe with Italian Sausage, Tortellini, and Fresh Cherry Tomatoes. It was tasty - although if I made it again I'd add about twice as many tomatoes. It is also very pretty - lots of colors! Check out the cooking pic - I took it because it was so pretty.

Here's the recipe:
2 Tbls. EVOO
1 Pound Italian Sausage
2 Cloves Garlic, finely chopped
1 Onion, coarsely chopped
2 (13-ounce) cans chicken broth
2 Cups water
1 Pound fresh tortellini filled iwth sausage or cheese
1 bunch broccoli Rabe, chopped and without stems
15 cherry tomatoes, halved
salt and freshly ground black pepper to taste
Freshly shaved Parmesan

In a 12-inch skillet, heat the EVOO and saute the sausage and onion for 5 minutes. Add the garlic and saute for 2 minutes more. Remove from the pan and deglaze the pan with the chicken broth and water, scraping up all the bits from the bottom.

In a large sauce pot, bring the broth and water to a boil, add the tortellini, and cook for 5 minutes, then drain.

Return the sausage, onion, and garlic to the skillet, add the broccoli and tomatoes, and cook for 5 minutes more. Top with the Parmesan. Serve immediately.

If you've got 20 minutes...

...I think this is definitely worth your time.

(click here) What's Wrong With What We Eat.

This video presentation is by New York Times food writer, Mark Bittman. His presentation is somewhat similar to Al Gore's "An Inconvenient Truth," in that it doesn't seem like much more than a really nice Power Point presentation, but it does inspire you to stop and think, and even make some changes at how you look at food.

After you have watched it, leave a comment on how you might change your diet. Who knows, publishing your comment might just help you stick to your plan and also give someone else a good idea to eat smarter? Myself? I am really going to try to eat no more than a half pound of meat a week.

Scones - Part 2

Here's my picture to go with Martha's Scones recipe. (As in Martha my sister, not Stewart.) I use the same recipe, its from Betty Crocker. Today I made Cinnamon Chip and Walnut Scones as well as Raspberry and White Chocolate Chip Scones. And check out how nicely they are displayed on the platter Mary gave me for Christmas.

The Cinnamon Chip ones I made according to her recipe. The Raspberry ones I used about a cup of frozen whole raspberries and then mixed it very gently. I couldn't really knead it (as it would crush the berries.) That one turned out sort of crumbly and if I did it again I'd probably make them individually instead of in a pie shape.

Good stuff. They are all gone except one which will be my breakfast tomorrow.

Peanut Sauce

The main course to go with my Strawberry Spinach Salad is Grilled Pork Tenderloin & Asparagus With Peanut Dipping Sauce. Delicious!

I tore the recipe out of a friend's Family Fun magazine. Here's a link to the recipe. I basically only used half of it and there was more than enough of the Peanut Sauce.

Here are the ingredients:

• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 teaspoon peeled and grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon lemon pepper
• 1/2 cup peanut butter
• 1 pound fresh asparagus
• 1 pound pork tenderloin

And the best part is I have enough left over for lunch tomorrow too.

Spinach Salad

Ed gave me the suggestion on my post about my garden fresh Spinach to make a Strawberry Spinach Salad with Candied Pecans - that's just what I did.

I got the recipe here. But since I don't really use much salad dressing I didn't use this recipe. Instead I just mixed some Olive Oil, Balsamic Vinegar, and Poppy Seeds together and poured it on.

Fresh From the Garden

I spent the morning digging up more weeds in my garden. But it is pretty muddy out there, so I didn't make a great amount of progress.

However there was a good amount of Spinach ready to pick.

I guess tonight I'll have to make something with Spinach in it - any suggestions?