Je Mange

“I eat therefore I am”– Culinary Genius

Tuesday, May 22, 2007

Cream Cheesecake

A light recipe (in nature not calories) which my even my girlfriend enjoys. I've scaled it down 80% of the original which yields over 18 pounds.

Cooking time will vary depending on taste and pan. I cooked mine in ramekins and a small loaf pan, naturally the latter took considerably more time. Just try the toothpick test; it should remove clean, for the most part.

I've never cooked a cheese cake before but this recipe calls for a brief stint on high then long, low temperature cooking. There should be little to no rising, souffléing or browning.

The crumb is up to you. I'd suggest a crumb crust of graham crackers, stale cookies, corn flakes, stale cake or teddy grahams. I put teddy grahams in a small food chopper to break them down to crumbs. Then I added a pinch of salt and just enough melted butter to bring it together. Put the crumb on the bottom and/or sides. I'd suggest only the bottom if making it in ramekins.

Take out the cream cheese a few hours ahead of time to let it soften slightly.

A note on the recipe/formula format, the lines separate ingredients found in different vessels. For instance in this recipe we would use 3 bowls.

Without further ado;

Cream Cheese 2 lbs
Sugar 11.2 oz
Cornstarch 1 T
Lemon Zest, dash
Vanilla Extract 1 t
Salt 1 t
Whole Eggs 6.4 oz
Egg Yolks 2.4 oz
Heavy Cream 3.2 oz
Milk 1.6 oz
Lemon Juice, a squeeze
  1. Prepare the baking dish with crust (or not).
  2. Mix the cream cheese until smooth and pliable. Mix in the sugar, cornstarch, zest, vanilla and salt.
  3. Beat the eggs together and add a little at a time making sure to fully incorporate before adding more.
  4. Add the liquids slowly while mixing.
  5. Cook at 400°F for 10 minutes, afterwards turning down to 225°F. Cook for another 30-40 minutes before checking, then check every 10-15 minutes.

Wednesday, May 16, 2007

Veal Fricassee

Fricassee is a white stew or braise, often seen with chicken but it can be made with any white meat. It is really delicious and a great way to use tough meats.

I bought some cheap veal breast, cutting the meat into chunks and using the bones to make stock. I used the stock in the sauce and to make a tasty rice pilaf.

The bouquet garni used here is comprised of carrot, leek, thyme and bayleaf. Just use several slices of carrot, 1 sprig of thyme, some green of a leek or onion skin and 1 bayleaf.

Fatty Veal Meat 1½ lb
Salt & White Pepper TT
Whole Butter 1½ oz
Onions, small dice 1½ oz
Garlic, chopped ½ t
Flour 2 T
White Wine 2 T
White Stock 2½ C
Bouquet Garni
Heavy Cream, scalded ½ C

  1. Liberally season veal in salt and pepper.
  2. Cook meat in butter without browning for 2 min, stirring.
  3. Add onions and garlic, cook for another 2 min, without browning.
  4. Add the flour and stir well to make a blond roux, cook for another 3-4 min.
  5. Add wine and stock, mixing well.
  6. Add bouquet garni.
  7. Bring to a boil.
  8. Taste and adjust seasonings.
  9. Reduce heat to a bare simmer cover partially.
  10. Cook about 30 min until tender.
  11. Remove and reserve veal.
  12. Strain liquid, discarding onions and any lumps.
  13. Return sauce to pan.
  14. Add scalded cream, mix until fully combined.
  15. Taste and adjust seasonings.
  16. Return veal to pan and serve.