Lemon icebox cheesecake and the week in preview

I was looking for a classic, a new tradition to make for Easter lunch.  The way your mom always made the same mashed potatoes or green bean casserole.  I am cognicent that we are making our own traditions every year.  So I took a little time to find something I thought everyone would like and would taste like a celebration of spring.  I settled on lemon icebox cheesecake.  This is light and bursting with lemon flavor, just right for a new tradition.

This recipe is in three parts.  The lemony buttery crust.  The tart lemon curd.  The light and fluffy filling.  It all requires six hours of cooling in the "icebox".  I appreciate that because with egg hunts to watch and lunch to make it is nice to have dessert done and ready in the fridge.

The crust starts it off.
Preheat the oven to 350 degrees.
Process together;
10 lemon sandwich cookies
2 T melted butter
1 t lemon zest.

Press the mixture into a 9 inch springform pan and bake for about 10 minutes in the 350 degree oven.
Cool for at least 30 minutes before adding the filling.

While that bakes start with the curd.  This packs an intense lemon flavor.  Part will be in the filling to amp up the lemon and part on top for a decorative tart topping.

Whisk together in a saucepan;
1 large egg and another egg yolk
1/4 cup sugar
pinch salt
Stir in 2 T lemon juice
Heat over medium on the stove and stir constantly until it turns to a pudding texture.  Stirring helps avoid scrambled egg lemon curd.  If you do have this problem press it through a fine sieve.
Remove from heat and add:
1 T butter
1 T heavy cream
Refrigerate for now.

The next step is to make the filling, building even more lemon flavor.
It starts with preparing the gelatin.

Combine;
1 envelope unflavored gelatin
1/4 cup lemon juice (2 lemons)
Allow to soften for about 5 minutes and then microwave for 30 seconds to fully dissolve the gelatin.  Allow to cool.

Use a mixer to combine;
1.5 lbs cream cheese at room temperature
3/4 cup sugar
pinch salt
once well combined add the
1 1/4 cup heavy cream (I just said this tasted light!) until combined.

Add the cooled gelatin and 1/4 cup of the lemon curd.  Beat for about 3 minutes until fluffy.  Pour into the cooled crust.

Use the rest of the curd to decorate the top of the cheese cake and cool for at least 6 hours or up to three days.

This turned out just as advertised.  Very light, fluffy, and tart with multiple layers of different lemon intensity.  We all loved it.  And a new tradition is born.

Sunday:  Speaking of tradition; ham, cheesy potatoes, and broccoli.  With lemon cheesecake for dessert!
Monday:  That ham will taste great on kaiser rolls too.  Asparagus this time for the veggie.
Tuesday:  I have a feeling we will still be working on the ham, so to prevent "Ham Fatigue"... tonight will be ham AND EGGS.  Fruit on the side.
Wednesday:  Take a break from ham... chicken caesar salad with naan.

My very own Country Club Melt. "Jackpot" says my husband.

I don't exactly frequent Perkins, we usually go once a year on the way back from our annual Packer game.  But on that occasion, a Country Club Melt hits the spot.  Been outside in the cold all day?  Nothing tastes better!  I haven't made one at home, but after that Reuben last week I am in the mood for toasty sandwiches.

I started with making two turkey breasts in the slow cooker.  That way Monday night dinner is made too.  I took off the skin and brushed the breasts with olive oil.  Then I combined garlic, paprika, Italian seasoning, salt, and pepper to rub over them.  Add 1/2 cup water and cook for about 5 hours.

As for the sandwich I piled American cheese, turkey, a bit of bacon, and tomato on buttered sourdough. I toasted it on my griddle.  Added some baked french fries and my easiest veggie side (carrots, cucumber, and green pepper slices) and dinner is done!  Don't forget the 1,000 Island for dipping though, must have that.

And how close was it to the original?  Close, maybe even better... all Dave said was "Jackpot".

The week in preview and sea salt chocolate shortbread cookies

I have a new favorite on my list of cookies.  These little babies are a crumbly melt in your mouth chocolate fiesta.  So simple to make that it is almost too easy to whip up a batch.  I have really never made shortbread before, but had in mind sort of a crumbly tea biscuit.  No so!  These are closer to a chocolate truffle in flavor and texture.  The lack of eggs and sheer volume of butter makes for a whole different cookie.

As always you get what you put into it.  So I used my favorite Ghiradelli dark chocolate chips and a Cooks Illustrated favorite-Callebaut Belgian Chocolate cocoa powder.  Even Maldon sea salt flakes to top it off.  I sound like a foodie name dropper, but believe me this stuff is good.

As if I needed another reason to love these cookies the dough could be made ahead and kept in the freezer for a surprise guest or a surprise moment of peace and a good book (sigh).

Sea Salt Chocolate Shortbread Cookies
adapted from The View From Great Island
preheat oven to 325
makes two rolls of dough and about 40 cookies

2 sticks of butter
1/2 cup powdered sugar
1/2 cup cocoa
2 t vanilla
1 1/2 cup flour
1 cup chocolate chips
sea salt

Cream the butter and add the sugar and cocoa.
Add the vanilla and flour.  This will be crumbly, but should stick together with some gentle mixing.
Add the chocolate chips by hand and don't over mix.

Roll the dough into two 8 inch logs with parchment paper.
Chill in the fridge for an hour or overnight.  You could freeze at this point too.

Slice into discs, sprinkle with sea salt to taste, and bake on parchment paper for about 12 minutes.

The week in preview

Sunday and Monday:  That corned beef last week hinted at my favorite Country Club Melt at Perkins (talk about being a foodie).  So I'll make a turkey breast in the slow cooker.  I bought some sourdough bread, American cheese, and bacon.  I already have the 1,000 Island.  On Monday, Cobb Salad with turkey.
Tuesday and Wednesday:  Time to make a kids favorite.  Spaghetti and meatballs.  But I did find a recipe for ground chicken meatballs with sneaky spinach.  Don't tell them.  I am already figuring on left overs for Wednesday.
Thursday: Sage pork chops with bulgar pilaf and asparagus.
Friday:  Halibut with lemon aioli (my fancy word for lemony mayo) and snap peas.

Corned Beef Conclusions

I was moved to make a corned beef for St. Patrick's Day.  Not that I am Irish or even own a piece of green clothing, but it just seemed like the right thing to do.  But do I really like corned beef?  Debatable.  No so much the corned beef and cabbage type, but I do like a good hash and dunking a sandwich in 1,000 Island Dressing is always good.  So I decided to skip right to the good stuff.

I made the corned beef in the slow cooker.  Just set the thing in there, added the pickling spice packet, layered on potatoes and carrots and added enough water to cover the beef by about an inch.  I let it cook on low for 8 hours.

My first move was to make the reuben.  I learned a trick from Cooks Country about the sauerkraut too. Cooking it down did avoid making a soggy sandwich, but it smelled really bad.  I had to turn on the kitchen fan-bad.  Made me wonder what am I doing eating this stuff-bad.  But amazingly once it was on the sandwich it added a nice crunch and flavor.  Also who knew how to spell sauerkraut?

As for the Hash.  The first thing I learned is that it is hard to take a good picture of a Hash.  But it is easy to make!  I just chopped the beef, potatoes, and carrots from the slow cooker, now nice and cool from the fridge.  I melted some butter in a pan and tossed it all together.  Salt, pepper, and oregano to taste.  I liked adding the egg on top.  My husband created a whole new animal with ketchup and cheese and hot sauce.

Next time, although I did grow to like the sweet pickled taste of the corned beef, I think I'll do the same one-two combo with a turkey breast.  And I won't wait until next St. Patrick's Day to do it again.

The Best Reuben

INGREDIENTS

• 1cup sauerkraut, drained and rinsed (see note)
• 2tablespoons cider vinegar
• 1teaspoon brown sugar
• 8slices hearty rye bread
• 1cup Swiss cheese, shredded
• 12ounces thinly sliced corned beef (see note)
• 4tablespoons unsalted butter
• Thousand Island Dressing 

INSTRUCTIONS

• 1. Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes. Transfer sauerkraut to bowl and wipe out skillet.
• 2. Spread dressing evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices bread, then top with half of corned beef. Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese. Arrange remaining bread, dressing-side down, over cheese.
• 3. Melt 2 tablespoons butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes. Flip sandwiches and cook, covered, over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer. Transfer to wire rack and repeat with remaining butter and sandwiches. Serve.
  
  
  
  

The week in preview and make ahead malted pancake mix

I would like to say that we have pancakes every Saturday morning around here, except we don't.  But after my pickiest of eaters declared that she wanted pancakes, this mom got to work.  Cooks Country has an intriguing recipe for pancake mix.  The recipe actually makes enough mix for at least three or four mornings with the mix frozen in between.  It all starts in the food processor.

I think pancakes are the pork tenderloin of breakfast foods.  They are just so versatile!  This one has malted milk powder in it, never would have though of that one.  It really does taste like a pan-cake and also a little like an ice cream malt.  Our favorite breakfast spot in Madison- the Original Pancake House has about 50 kind of pancakes... anything from corn meal to chocolate chip to bacon.

Once it is all blended together in the food processor and looks, as the recipe actually says, like wet sand.  We are set to go.  A few eggs and some buttermilk later we have pancakes...and more for the next few weekends.

Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each

INGREDIENTS

• 2cups all-purpose flour
• 2cups cake flour
• 1cup non-fat milk powder
• 3/4cup malted milk powder (see side bar)
• 1/3cup sugar
• 2tablespoons baking powder
• 1teaspoon baking soda
• 1tablespoon salt
• 12tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2 -inch pieces

INSTRUCTIONS

• Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.
• To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk in large bowl until smooth. Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve. (If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)
  
  
  The week in preview
  Sunday and Monday:  I'll make a corned beef in the slow cooker for both Sunday and Monday.  I am going to skip the cabbage and go right to the good stuff, Reuben and Corned Beef Hash.
  Tuesday and Wednesday:  This time I'll make a bunch of chicken breasts on the indoor grill and serve them up as Curry Chicken Pot Pie on Tuesday and then Mexican Casserole on Wednesday.
  Thursday:  I have a favorite Cooks Country Skillet Mac and Cheese, but I think this time I'll try Alton Brown's version.  Add a salad and fresh tomato.
  Friday:  Mushroom asparagus risotto and halibut.
  
  
  
  
  
  

Pork tenderloin. The most versatile of meats.

Middle of the week gets tough when cooking for a family.  Well, the end and beginning isn't easy either.  And sometimes you just need something you know will work,  there will be no sighing or groaning when it hits the table.  "Pork Tenderloin with Roasted Potatoes" from Cook's Country fits the bill.  And it does the impossible, it satisfies the littles, the bigs, and isn't tough to make.  I think it is the sweet syrupy balsamic glaze that puts it over the top, but whatever it is, it is a sure winner on a rough night.

I like to pick up a recipe with eight easy ingredients and have it still seem special and delicious.  Especially when one of the ingredients is salt and pepper or olive oil.  I can do that!  Just some simple chopping and no time consuming prep work...bring it on.

It starts with pork tenderloin which I consider the most versatile of meats.  Just put "pork tenderloin recipe" into google and there is everything from grilled to Asian to slow cooker to stuffed pork tenderloin.  And it cooks fast any which way you do it.

INGREDIENTS

• 2medium Yukon Gold potatoes, scrubbed and sliced 1/2 inch thick
• 3tablespoons olive oil
•  Salt and pepper
• 2pork tenderloins (1 1/2 to 2 pounds total)
• 1teaspoon dried thyme
• 1/2cup balsamic vinegar
• 3tablespoons dark brown sugar
• 1tablespoon coarse grain mustard

INSTRUCTIONS

• 1. Toss potatoes, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent and shallots begin to soften, about 5 minutes, shaking bowl halfway through cooking. Drain well.
• 2. Meanwhile, pat pork dry and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins until well browned all over, 5 to 7 minutes. Transfer to plate.
• 3. Add potato mixture, remaining oil, and thyme to now-empty skillet. Cook until potatoes are browned, about 5 minutes. Transfer to platter and cover with foil. Bring vinegar and brown sugar to boil in now-empty skillet over medium heat. Return tenderloins and any accumulated juices to skillet, cover, and cook, turning occasionally, until meat registers 145 degrees, about 15 minutes. Transfer pork to carving board and tent with foil. Simmer sauce until thickened, about 3 minutes. Off heat, whisk in mustard. Slice pork and transfer to platter with potato mixture. Pour sauce over pork. Serve.
  
  
  
  
  

 

The week in preview and my favorite chocolate sauce for ice cream

Just like I am on the hunt for the best restaurant fried pickle, at home I am searching for the best chocolate sauce.  My grandma had a recipe that we all called Tar.  I have never been able to recreate this phenomenon.  It started out thick, but pourable.  However, once it hit the ice cream it turned into a mouthful of chocolate goo.  It stuck to the teeth and stuck to the spoon, but tasted so good. 

Although, I haven't hit on the replica of this, I did find an excellent Cooks Illustrated chocolate sauce recipe.  I have it on a post-it stuck inside the cabinet, although in a pinch I am pretty sure I could do it from memory.  For such an easy and quick recipe, it really impresses.  It will even store in the fridge for three weeks in an airtight container- although I cannot attest to that from personal experience.  Generally ours lasts about two nights.  But the durability makes it a very nice homemade hostess gift. 

I believe the original intent of this sauce was for profiteroles.  Which seem to be cream puffs with ice cream and chocolate sauce.  Maybe next weekend!

Cooks Illustrated Chocolate Sauce

3/4 cup heavy cream
3 T light corn syrup
3 T butter
salt
6 oz bittersweet chocolate (this is about one cup of my favorite dark chocolate Ghiridelli chips)

Combine the cream, corn syrup, and butter with a pinch of salt in a sauce pan.  Heat on medium until the butter is melted and it starts to bubble.  Remove from heat, add the chocolate, and cover for about 5 minutes.  Whisk to combine. 



And so far near La Crosse my favorite fried pickle is at Little Miami, a tiny spot in between Caledonia and Brownsville MN.  You have to be looking for this place.  The drive is beautiful and involves a fair amount of gravel road.  The pickle spears are coated in the same stuff they use for fish fry.  They even serve them with homemade tartar sauce.  Graze in Madison comes close, but I still have to give it to Little Miami.

The week in preview

Sunday and Monday:  Yet another incarnation of chili.  I have some new Penzey Spice blends, so I have to give it a try.  And naan, although corn bread may be more traditional, naan really is my favorite.
Tuesday and Wednesday: I am going to do the chicken in the slow cooker trick again.  Tuesday it will be transformed into tacos with a Frontera Grill taco mix and black bean soup.  Wednesday it will be BBQ chicken sandwiches with sweet potato fries, sour cream dip, and green beans.
Thursday: Pork tenderloin with roasted potatoes and cauliflower
Friday: Baked salmon with lime and sugar snap peas

The week in preview and homemade biscotti

I love cake for breakfast, cookies work too, I just think if you are having coffee, you might as well have chocolate.  A certain awesome neighbor gave me an entire 9x13 pan of tiramisu for my birthday a few years ago and I ate it.  Piece by piece every morning for...a long time.  There is espresso in there I rationalized.

So this weekend I decided to make biscotti.  It makes dessert for breakfast legit.  There are some in the store, but I like my teeth so I decided to give my own a try.  Cranberry-almond-white chocolate and chocolate-peanut butter both sounded good, so why choose?  These are pretty easy to make.  Sort of like cookie batter, but then you form them into a little log and bake twice.  Once at 350 and then slice and toast them a bit again.

I couldn't stop there so I decided to dip the cranberry ones into white chocolate and the chocolate peanut butter ones into well... chocolate.  Once again I gained approval from my husband.  He says I am on a roll.  Love him.

The week in preview

Sunday and Monday:  Slow cooker white chicken chili from Cooks Country, looking forward to another chance to have guacamole as a side.

Tuesday and Wednesday:  Make ahead Shepherds Pie, also from Cooks Country.  I have even already made this ahead and it awaits in the freezer making me happy right now.  I bought brussel sprouts for one night and cauliflower for another.  Two of my favorite veggies.  I keep hoping that the repetition will eventually wear down the girls.  So far the cauliflower shows promise, not sure about the brussels.

Thursday and Friday:  There very well may be some left overs to eat for one of these meals, but I am also planning my favorite skillet ziti with salad and baguette.

Cranberry White Chocolate Biscotti

 Epicurious

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 1/2 teaspoon almond extract
• 1 1/2 cups dried cranberries (about 6 ounces)
• 1 egg white

• 6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.

Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

* I pretty much stuck to the recipe here having never made them before.  I did however decrease the sugar by about 1/8-1/4 cup because I used sweetened Craisins.  I also dipped my biscotti into a shallow bowl of white chocolate.  I wanted extra chocolate in every bite.

                               Chocolate Peanut Butter Biscotti

                                                                          Foodnetwork

Ingredients
10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts (*I rough chopped these to incorporate them a bit better)
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces) (*I tried mild and semi sweet chocolate, both are awesome)

Directions
Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
Whisk the flour, baking powder, and salt together in a large bowl.
Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 3 days.

*This recipe looks harder than it is, actually pretty easy.  The batter was really crumbly and didn't stick together real well, but it all worked out in the end!

Pork Carnitas and Mexican Slaw: "I could eat this all day" says my husband.

My cooking motto should be "Stay calm and make mexican food".  There are so many variations that I love and almost all involve avocado and beer.  Tonight was a real fiesta at the Gerhards.  I made slow cooker pork carnitas, very easy and tasty.  But it was really the combination of spicy meat and the cool crunchy mexican slaw that got it the spot in the binder.  Add in a little creamy guacomole and as my husband announced;  "I could eat this all day".

Mexican Slaw

adapted from My Kitchen Addiction

Chop one small cabbage and two carrots.  I used the food processor for this work.  

Prepare the dressing by mixing together

2 T Dijon mustard

Zest and juice of one lime

1 jalapeno seeded and chopped fine

1 t cumin

salt and pepper to taste

slowly whisk in 1/4 cup olive oil

Combine dressing with the vegetables and allow to chill for 30 minutes

My favorite appetizer!  Guacamole and Spotted cow.

Slow Cooker Pork Carnitas 

adapted from A Year of Inconvenience

2 lbs cubed pork shoulder.  Here I decided to be creative and used boneless pork country ribs.  My hope was to avoid the cubing.  Cubing 2 lbs of pork shoulder just wasn't appealing to me today.  However, the pork ribs weren't a breeze either and really didn't shred after cooking.  "Stay calm" I told myself because the result was still really good.

Top with 4 cloves garlic and 1/2 a sliced sweet onion in the slow cooker

Mix together

2 t dried oregano

2 t cumin

11/2 t ancho chili powder

1 t smoked paprika

1 t salt

1 t pepper

Dump and mix the whole thing together.  Cook on high for about 4 hours.  

The carnitas could be used in just about any Mexican dish imaginable.  Burrito, fajita, taco, whatever.  Plenty for the next day too.  As I suspected it was the Mexican version of my favorite Pork Ragu in the slow cooker.  Hasta manana pork carnitas.