Archive for the ‘Uncategorized’ Category

So…I’m not back.  Don’t count on this being a regular thing.  But I gotta write this one down for easy sharing, so here we go.

Work had a “Masterchef” cook-off as a united way fundraiser (coworkers bought tickets to get to sample and vote) and the secret ingredient was bacon.  I volunteered so fast I almost hurt myself.  I knew there would be stiff competition.  I knew I had to pull out all the stops.  So I asked my friends for suggestions and one of them was a link to one of those candied bacon/cracker things.   But what caught my eye on that site was a link at the bottom for something called Maple Bacon Cheesecake.  I clicked through and saw that the crust was made of bacon (MAD GENIUS) and my eyes lit up.  so there we go.    LINK TO MAD GENIUS INSPIRATION

Oh…btw, I WON.  OF COURSE.  BECAUSE MAPLE BACON CHEESECAKE.  (please excuse my terrible phone picture.  impromptu blog post here people)


I wasn’t totally sold on the sheer quantity of bacon in the crust, and frankly, I just really like graham crackers.  And I wanted maple IN the cheesecake.  Also I made it in an 9×13 Pyrex because it had to be bite sized for ~30 people. So I roughly doubled the recipe, modified the crust and replaced ~1/2 cup of the sugar with maple syrup.

So here we go.

AWARD WINNING Maple Bacon Cheesecake

Crust –

  • 1 lb of bacon, cooked till barely crisp (2 lbs)
  • 2 packs of graham crackers (1-1.5 packs)
  • enough bacon fat for it to hold together

whizzed in food processor and then pressed into parchment lined pan. I’d go with 2 lbs of bacon and probably 1.5 pack of crackers next time. And maybe some more fat – it was a bit crumbly.

Filling –

  • 5.5 blocks of cream cheese
  • 5 eggs
  • 2 tsp vanilla
  • 1.5c sugar
  • .5 c maple syrup
  • a splash of bacon fat because why not.

I whizzed that in the food processor since I already had it out to make the crust – and I think that’s why it came out SO FREAKIN’ CREAMY. It’s mixed to DEATH but without incorporating so much air like the stand mixer. I like the dense new york style normally, but this uber-creamy version went over pretty damn well.

Baked at 450 for about 10 minutes then 250 till just barely starting to set in the middle. Still jiggly, just not liquid anymore. (that part is important.  don’t over cook) Chill.  Lift out with paper and cut.  Wipe knife down with hot wet cloth between cuts if you want it to be pretty.

Then topped it with shards of Candied Bacon.

(to make maple candied bacon -use thick cut bacon, lay out on a wire rack on a sheet pan, brush with maple syrup and sprinkle with brown sugar, bake at 450 for 10-15 min, flip, brush and sprinkle, bake till crispy)

Made 40 mini servings. (that’s a cupcake wrapper for scale in the photo.)


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One Year Later

So…yes, my blog fell by the wayside.  Not that I haven’t been cooking for the past year.  I have!  We made new sausage recipes.  We brewed beer.  I helped my sister throw a kickin’ taco fiesta 1st birthday party for my niece.  Much food was had.  I even took pictures of some of it. 
But…my pictures started to annoy me more and more.  I hate posting pictures of food that does not look delicious.  So I’d procrastinate posting, thinking that maybe I’d make it again and take a better picture.  That rarely happens.

But mostly I just ran out of free time.  Last April I took a big fat professional licensing exam.  I spent every single weekend in February and March studying for that darn thing.  And then once it was over…well…then we did this:

used to be a closet, weird wide wallway and office

and then this happened to our front yard

lots of new 2x4s!

gray paint samples on foam board = genuis

this used to be two bathrooms

once upon a time I slept in here.  now it just houses two bathroom vanities and other fixtures

this is what my upstairs bathrooms look like right now

That doesn’t look like much when condensed into a couple of pictures, but we’ve been working on the house for almost a year now.  It’s been fun, but hectic and it eats into my free time in a big way. 

But the good news is…we’re nearing the finish line.  Kinda!  It’s a long-ass tunnel we’re in, but I can see the light now.  It’s a tiny pinpoint of light.  But it’s there.  So if anybody is still out there, still reading this blog – don’t delete me yet!  I have a good excuse I swear!  And I have a new camera.  So once this hurdle is over with I will be back with one less excuse not to blog.  gimme till…July?  🙂

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This Valentines day had no advance planning.   We don’t usually do anything special, but we’ll take any excuse to make an indulgent dinner.  Mister and I had thrown around some ideas by email while we were at work, but nothing was really sounding great.  We were both leaning seafood though, and when we got home and found the dregs of a bag of frozen shrimp that was nearing freezer burn we decided that a deeply unhealthy, creamy, dreamy shrimp alfredo pasta was in our future, but I still wasn’t excited.  And then Mister pulled the trump card out of the pantry – a can of smoked oysters.

Ah, oysters, the food of love.  Natures aphrodisiac.  Yeah….ugly little suckers though, aren’t they?  The shells are quite pretty, but take them out of there and you are left with what are essentially the ocean’s snot balls.  (wonderful delicious snot balls)  Smoke them, and they turn into the least appetizing looking things I have ever put in my mouth.  But give them a saute and put them in your mouth anyway, because they are delicious.*  Smokey, briny, firm but tender, they add a really special twist to an otherwise standard seafood dish.   Just eat them with your eyes closed.  Look it’s romantic already!

Smoked Oyster and Shrimp Alfredo

  • ~1/4-1/2  lb medium sized shell on shrimp.  (I’m guessing here on quantity, I was finishing off a bag of frozen shrimp and I think I had about a dozen of them.  Exactness does not matter for this one.)
  • 4 Tbsp butter
  • ½ large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 can smoked oysters
  • black pepper
  • 2 Tbsp flour
  • ¼ cup white wine (I actually used champagne.  It was open!)
  • ~3/4 cup heavy cream
  • 2 cups freshly grated Parmesan (freshly grated parm is very fluffy. I don’t pack it in at all when I measure it, so if you are smashing it down, or using non-freshly grated cheese, reduce it to more like 1 cup or even less.  Add, taste and add more if needed. I don’t recommend the green can here, but feel free to try it and tell me how it turns out)
  • ¾ lb long pasta of choice (we used thin spaghetti because that’s what we had. Any long noodle works)
  • salt if needed
  • Optional: fresh parsley.  I was sad we didn’t have any, it would have been the perfect finishing touch.

Shell the shrimp and put the shells in a small saucepan with about ½ cup of water.  Simmer the shells till they turn pink and then turn off the heat and let it sit while you prep everything else.   Set the naked shrimps aside.  Set a pot of salted water to boil for the pasta.

Melt the butter over medium heat in a deep sided skillet, and add the onions.  Cook, stirring occasionally until the onions are starting to get nice and brown.  Add the garlic and cook another minute or two.  Add the oysters, including all the oil from the can.  Saute for a minute, mixing very gently to avoid breaking up the oysters.  Add a good coating of black pepper.

Push the onion-oyster mixture to the side of the pan and sprinkle the flour over the remaining butter.  Mix the flour and butter well and cook briefly to get rid of the raw flour taste, but don’t let it brown.  Pour in the wine, followed  by the strained shrimp-shell-stock (I just poured it through my wire mesh strainer straight into the skillet).  Whisk, whisk to incorporate the flour-butter paste into the liquid.  It might be lumpy at first.  Just keep the heat on medium and keep on whisking.  It will come together after a few minutes.

Now would probably be a good time to get your pasta into the hopefully boiling water.

Once you have the flour incorporated into the stock+wine, reduce the heat to medium low and mix the onions and oysters in from their lonely side of the pan.  Gently stir it all together, and start adding the cream.  Just add a generous splash at a time and mix it in.  Keep adding until it looks good to you.  We went pretty creamy, but if you were trying to be a little less indulgent you could use less cream, or use half-and-half .   Add the cheese and mix well.   Drop in the shrimp and let them cook, stirring occasionally until they are pink all over.  This will only take a few minutes.   Taste for seasoning and add salt and more pepper if needed.  Between the cheese and the oysters ours didn’t need any additional salt.

By this point the pasta should be done.  You want it just shy of al dente – transfer it into the pan with the sauce, reserving some of the pasta water if needed to thin the sauce out a bit.  Mix it all around to get all the pasta nicely coated, and let it cook for another minute and then remove it from the heat.   Sprinkle with chopped fresh parsley if you’ve got it.  And serve.

And then if you’re like us, go sit on the couch and eat your creamy smokey briny pasta with glasses of champagne while watching How I Met Your Mother.  Mmm…now that’s romance.

*The saute part is mandatory.  I won’t eat them straight from the can…the texture is weird at room temp, but it fixes itself when they are heated.  I like them on toast, with some caramelized onions and maybe some ricotta cheese.

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Coming Soon: Empanadas

I know I had a couple of requests for the empanada recipe, and I promise it’s coming soon.

I’ve been too busy cooking to blog lately, but I’ll catch up.  😉

Here’s a picture for you in the meantime:

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Tea Party Time

I have a giant list of recipes in my to-be-cooked file.  The list is heavily weighted toward party foods and sweet treats, which I don’t have a lot of excuses to make on a day to day basis.  So I’d been itching to throw a party for a while, and unable to come up with a good reason.  But then my sister came through  in a big way – she got knocked up!   She and her husband are expecting a lovely baby girl this fall, and as the official foodie big sister I took the lead on the baby shower menu.   I decided after some input from the grandmothers and other aunts-to-be that a tea party was the perfect choice for a “theme”.  Sister had recently been in England doing a study abroad program, and she and I have loved sitting down with a pot of tea and some cookies  in the afternoon ever since our trip to Ireland several years ago.  And more importantly, a tea party requires a painfully cute display of finger-friendly treats!   So into my recipe files I went and I came out with the following menu:

  • tea sandwiches
  • samosas and tamarind chutney
  • fruit salad (provided by my sister’s lovely MIL)
  • scones w/ lemon curd & apple butter
  • lemon bars
  • almond lemon tea cakes  (yes, that’s a lot of lemon.  the women in my family are citrus lovers)
  • chocolate-covered peanut butter cheesecake bites
  • macarons
  • cupcakes
  • oh, and tea of course!  Iced because it was 97 or so degrees that day.

It was by all accounts a success and woo boy it gave me a lot to blog about.  🙂  Between my mom, sis and I I think we put together a very nice display and everybody seemed to have a good time.   (more…)

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The time has finally come.  I’m a blogger.

I’m hoping that this blog will be a good place for me to keep track of my projects for myself and an easy way to share them with friends and family who always ask me for the recipe or want to know “how did I make that?”

So…here goes.

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