So, I've gotten it in my head that we need eggnog cheesecake for Christmas. Now, the fact that neither epicurious nor foodtv has a recipe should dissuade me, but I've got this in my head and there's no stopping me now!

In searching the scary, dark parts of the internet, I found this recipe, which seems to have less eggs than the others (that's a good thing in my mind - I don't like my cheesecake to smell like an omelet when it's baking.). The only question now, is whether I should find a smaller springform, since I really only need cheesecake for 2.

Eggnog Cheesecake with Caramel Rum Sauce Recipe

1 c. ground gingersnaps
3 Tbsp. melted butter
3 (8-oz) packages cream cheese, softened
1 c. white sugar
3 Tbsp. all-purpose flour
1 c. eggnog
2 eggs
2 tsp. rum extract
1 pinch ground nutmeg
Sauce:
1 Tbsp. cornstarch
1 c. water
2 Tbsp. butter, melted
1/3 c. packed light brown sugar
1 tsp. rum extract

Preheat oven to 325 F. In a medium bowl combine ground gingersnaps and butter. Press into the bottom of a 9-in. spring form pan.

Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

Preheat oven to 425 F. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum extract, and nutmeg. Pour mixture into cooled crust.

Bake in preheated oven for 10 minutes.

Reduce heat to 250 F and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

For the sauce:

In a small bowl, dissolve the cornstarch in water. In a medium saucepan, melt 2 Tbsp. butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 1 tsp. rum extract. Allow to cool.

Ina's Meatloaf

Ok, no one needs 5 pounds of meatloaf. I'm not even sure that I need 2.5 pounds of meatloaf, but that at least sound reasonable. So here's the half-recipe version of the Barefoot Contessa Turkey meatloaf.

Ingredients

• 1.5 cups chopped yellow onions (1 large onions)
• 1 tablespoons good olive oil
• 1 teaspoons kosher salt
• .5 teaspoon freshly ground black pepper
• .5 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 3 tablespoons Worcestershire sauce
• 3/8 cup chicken stock
• 1 teaspoons tomato paste
• 2.5 pounds ground turkey breast (2 packages, not the super-duper crazy lean kind)
• 3/4 cups plain dry bread crumbs (might use oats - healthier)
• 2 large eggs, beaten
• ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Pumpkin Turkey Chili

1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
2 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can red kidney beans

1 can black beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped

Saute veggies, add turkey & brown, add everything else, simmer.

Intrigued, will probably try. (and, if anyone cares, 5 points per serving if you make it 8 servings)

Too healthy - chicken and zucchini

• I'm not completely sold on this - it sounds a bit too much like diet food, but I have chicken and I have zucchini and I don't have much else, so this may very well be dinner tonight. Unless I go with my old standby of calabacitas tacos.
• 
  
• Chicken with Zucchini Pappardelle
• 1 pound zucchini, trimmed
• 2 garlic cloves
• 4 boneless chicken breast halves with skin (1 1/2 pounds)
• 1 tablespoon olive oil
• 2 tablespoons broth (or wine?)
• 1 cup torn basil leaves

• Accompaniment: lemon wedges
• 
  
• Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
• 
  
• Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.

Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add broth and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.

Grilled Gazpacho

4 scallions
2 to 3 cloves garlic
1 medium red onion, peeled and quartered
1/3 cup extra virgin olive oil
2 1-inch thick slices of country style white bread or French bread
5 vine-ripened tomatoes (about 2-1/2 pounds)
1 red bell pepper
1 green bell pepper
1/4 cup mixed chopped fresh herbs (including basil, oregano, tarragon, and/or flatleaf parsley)
2 tablespoons red wine vinegar (or to taste)
1/2 to 1 cup cold water, or as needed
salt and freshly ground black pepper

(ok, most people would probably include a cucumber, so let's call it grilled tomato soup.)

Grill everything except the scallion greens and herbs and liquids. Peel the garlic, peppers and tomatoes. Puree it all together.

Pork Tenderloin Medallions

INGREDIENTS

1	teaspoon table salt
1/2	teaspoon ground black pepper
1	pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
2	tablespoons olive oil
1/3	cup port
1/2	cup dried sweet cherries
2/3	cup chicken stock or low-salt canned broth
2	teaspoons minced fresh rosemary
	Table salt and ground black pepper

INSTRUCTIONS

1. Slice pork into 1-inch slices (use a ruler), then flatten slightly by whacking with a chef's knife. Looking for 3/4 inch thick slices. Season with salt & pepper.

   Heat oil in a large heavy pan over medium high heat. Sear medallions (half at a time) for about 80 seconds, then turn and sear for about another 80 second. Should be brown on seared sides, and mostly opaque on edges.

   When all pork is complete, add port & cherries to the pan & reduce to about 2T (2-3 minutes). Add broth, rosemary & any pork juices, increase heat to high, and reduce to consistency of maple syrup. Reduce heat to medium, return pork to the pan, and heat for about 3 minutes, turning the pork to coat.

Blueberry Tart

And just in case you need dessert for those unexpected summertime dinner guests... (from marthastewart.com)

• FOR THE CRUST
• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
• 1/3 cup sugar
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
• FOR THE FILLING
• 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
• 2 tablespoons cornstarch
• 2 teaspoons finely grated lemon zest
• 3 tablespoon fresh lemon juice
• 2/3 cup sugar
• Pinch of salt

Directions

1. Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
3. Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
5. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Summer Dinner Guests?

Just found out about an unexpected dinner guest on a hot day (aka, no kitchen!). Thought of this Tyler Florence recipe that I've never used, but which might be just the ticket for dinner tonight, with a salad of fresh local greens instead of the Caesar salad that he recommends.

Chicken Kebob Salad

Ingredients

For the kebabs:

• 8 links sweet Italian pork sausage
• 1 crusty baguette
• 2 to 3 medium, boneless, skinless chicken breasts
• 12 fresh bay leaves
• 1/2 cup extra-virgin olive oil
• 2 lemons
• Kosher salt and freshly ground black pepper

Directions

Special equipment: 4 large foot-long skewers, metal or thick bamboo work best, soaked in water for half an hour if using bamboo or wood.

Preheat grill to medium-high heat.

For the kebabs:

Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes.

Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.

Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil. Squeeze the lemon juice all over and season well with salt and freshly ground black pepper. Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.

Cornbread (in the microwave?)

Ok, I feel kindof dirty after doing this, but I have to say that it worked perfectly...

Combine:

• 3 tablespoons unbleached flour
• 3 tablespoons yellow cornmeal
• 1 tablespoon sugar
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg yolk, beaten
• 2 tablespoons milk

In a small bowl. If it's small enough, you can put that bowl straight into the microwave for about a minute, or separate into 2 ramekins and zap for 45 seconds. It will rise dramatically. Perfect when you're heating up some soup and don't want to whole batch of something.

Ginger molasses cookies

Model Bakery's molasses ginger cookies

Total time: 1 hour, plus chilling time for the dough

Servings: 2 1/2 dozen large cookies

Note: Pastry flour and crystallized sugar are available at cooking and baking supply stores, as well as at many well-stocked markets.

2 1/4 cups (4 1/2 sticks) butter

2 1/2 cups sugar

3 eggs

3/4 cup dark molasses

1 1/2 teaspoons vanilla

8 cups (2 pounds) pastry flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 tablespoon plus 1/4 teaspoon cinnamon

1 tablespoon plus 1/4 teaspoon cloves

1 tablespoon plus 1/4 teaspoon ground ginger

1/2 cup coarse or sanding sugar, more as needed

1. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, until each is incorporated. Add in the molasses and vanilla.

2. In a separate large bowl, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.

3. With the mixer running, begin adding the dry ingredients, a little at a time, until fully incorporated to form a dough. Cover and refrigerate for one hour.

4. Heat the oven to 350 degrees. Use an ice cream scoop to scoop the dough into balls. Roll each ball in the coarse sugar, then place on a parchment paper-lined baking sheet, leaving 3 inches between each cookie.

5. Bake the cookies until lightly golden and set, 10 to 12 minutes, rotating halfway through for even coloring. Cool the cookies, then store in an airtight container.

Each cookie: 336 calories; 4 grams protein; 39 grams carbohydrates; 0 fiber; 18 grams fat; 9 grams saturated fat; 57 mg. cholesterol; 110 mg. sodium.

Fresh Orange Sherbet

We've been making batches and batches of this this summer.

NGREDIENTS

1	tablespoon grated orange zest from 1 to 2 oranges (or lime zest for lime sherbet)
1	cup granulated sugar (7 ounces)
1/8	teaspoon table salt
2	cups orange juice , preferably unpasteurized fresh-squeezed (for lime sherbet, use 2/3 cup lime juice and 1.5 cups water)
3	tablespoons lemon juice from 1 to 2 lemons
2	teaspoons Triple Sec or vodka
2/3	cup heavy cream Optional - add the seeds of a vanilla bean for an Orange-Cream flavor. Presumably, vanilla extract would work, too.

INSTRUCTIONS

1. Process sugar, zest and salt in a food processor, then add juice to machine (while running). Process until the sugar is dissolved, then strain into a bowl. Add triple sec and chill for about an hour (40 degrees).

   Whip cream to soft peaks, and add juice mix in a steady stream. Add to ice cream machine and churn until frozen.

   Move to a bowl/tupperware and freeze until firm.

   
   

Happy Canada Day!

Ok, so Canada Day was yesterday, but I had dinner plans so my maple oriented meal had to wait until today.

For dinner, straight from the Food Network Canada website, Maple-Mustard Pork Burgers:

NGREDIENTS:

Pork Burgers

• 2 lb. ground pork (1kg)
• 2 x large French shallots chopped, fine dice
• 2 x cloves garlic, minced
• 1 tsp salt (5ml)
• 1 tsp ground black pepper (5ml)

Glaze

• 3 tbsp pure maple syrup (45ml)
• 2 tbsp spicy grainy mustard (30ml)
• 1 tbsp of cider vinegar (15ml)
• 1 tsp of liquid honey (5ml)
• 1/2 tsp of dry mustard (2ml)
• 1 tsp orange zest chopped fine (5ml)
• 6 x large onion buns, sliced.

DIRECTIONS:

Pork Burgers

1. In a medium size bowl combine the ground pork, chopped shallots, minced garlic, salt and pepper. Form the mixture into 6 patties of equal size about 1 inch thick (2.5cm). Place patties on to a tray and cover with plastic wrap. Place in the refrigerator until ready to grill.
2. In a medium size bowl whisk together all glaze ingredients.
3. Preheat barbeque grill to 375°F/190°C or medium high heat. Oil the grill.
4. Brush the pork burgers with prepared glaze. Place pork patties on grill for 7-8 minutes basting every 2 minutes or until dark golden brown and slightly crisp on exterior. Flip the burgers and continue to cook for another 7 minutes basting every 2 minutes. Remove burgers from grill and place on tray.
5. Place sliced buns on the bun rack for 1 minute.
6. Serve burgers with warm onion buns and desired toppings.

Serve with sweet potato wedges and green salad with apple and a maple dressing. Now to contemplate a maple dessert? Hmm, maple syrup is good with blueberries...

My favorite thing in LA

I am irrationally happy to have this recipe, from the taco stand that I ate at almost every Friday night when I lived it LA.  For years, I had the chicken enchilada suiza, but then I went for brunch one day and ordered the classic hangover cure of Chilaquiles.  It was all the deliciousness of the enchiladas, but with crispy chips.  This is one of my favorite foods, and I've been unsuccessful at recreating them.  But now I have the actual recipe!

Chilaquiles Verdes

- serves 4 -

Adapted from L.A.'s Original Farmers Market Cookbook by JoAnn Cianciulli.

Ingredients

Salsa Verde

8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/3 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil

Vegetable oil for frying
12 six-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey Jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped cilantro
Crema fresca or sour cream for garnish

Procedure

1. To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.

2. Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt and broth. Continue to puree until smooth. You should have 1 quart of salsa verde.

3. Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you fry the chips.

4. Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375& deg F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.

5. Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)

6. To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir it for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to brake the chips. Sprinkle the Jack cheese on top and let it melt.

7. Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.