rme Brle Cheesecake

by Abigail Johnson Dodge

read reviews (2)
Why choose between crme brle and cheesecake when you can
combine them into one decadent dessert? The crackly burnt sugar
topping provides a wonderful textural contrast to the creamy filling.
Create your own customized cheesecake recipe with our Recipe
Maker.
Serves ten to twelve.

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granulated sugar
butter
cream cheese
more


8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
3 8-oz. packages cream cheese, at room temperature
8 oz. mascarpone
2 Tbs. all-purpose flour
Table salt
1-1/4 cups granulated sugar
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
2 Tbs. granulated sugar

Position a rack in the center of the oven and heat the oven to
375F.In a medium bowl, stir together the vanilla wafer crumbs
and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs
are evenly moist and clump together slightly. Transfer the mixture to
a 9-inch springform pan and press evenly onto the bottom and about
2 inches up the sides of the pan (to press, use plastic wrap or a
flat-bottom measuring cup). Bake until the crust is fragrant and
slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower
the oven temperature to 300F.In a stand mixer fitted with the
paddle attachment, beat the cream cheese, mascarpone, flour, and a
pinch of table salt on medium speed, scraping down the sides of the
bowl and the paddle frequently, until very smooth and fluffy, about 5
minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups
granulated sugar and continue beating until well blended and
smooth.Add the vanilla and beat until blended, about 30 seconds.
Add the eggs one at a time, beating just until blended. (Dont
overbeat once the eggs have been added or the cheesecake will puff
too much and crack as it cools.) Pour the filling into the cooled crust
and smooth the top.Bake at 300F until the center jiggles like
Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed
around the edges, and the center will still look moist. Set on a rack
and cool completely. Cover and refrigerate until well chilled, at least 8
hours and up to 3 days. The cake can also be frozen at this point for
up to 1 month (see make-ahead tip, below).Unclasp and remove
the side of the springform pan and run a long, thin metal spatula
under the bottom crust of the cheesecake. Carefully slide the cake
onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly
over the top of the cheesecake and slowly pass a hand-held kitchen
torch over the sugar until melted and caramelized.To cut, run a
thin knife under hot water, wipe it dry, and cut the cake into slices,
heating and wiping the knife after every slice.
make ahead tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in
the freezer, uncovered, until the top is cold and firm; then wrap it in
two layers of plastic and one layer of foil. Thaw overnight in the
refrigerator.





Creme anglaise with maple syrup baked pears

Photography by Ian Wallace

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These golden pears, dripping with syrup, feature creamy stirred custard.
Preparation Time
10 minutes
Cooking Time
30 minutes
Makes
500ml
Ingredients (serves 4)
4 pears, halved lengthways
2 tbs maple syrup
2 tbs water
375ml (1 1/2 cups) milk
1 vanilla bean, split lengthways
4 egg yolks
55g (1/4 cup) caster sugar

Method
1. Preheat oven to 200C. Place the pears in an ovenproof dish. Combine
the maple syrup and water in a jug and pour over the pears. Bake in
oven, turning once, for 30 minutes or until tender.
2. Meanwhile, place milk in a saucepan. Use a small sharp knife to scrape
seeds from the vanilla bean into the milk. Add vanilla bean to pan.
Bring just to the boil over medium heat. Strain through a fine sieve into
a heatproof jug. Discard bean.
3. Whisk egg yolks and sugar in a bowl until thick and pale. Gradually
whisk the milk into the egg mixture. Return to pan over medium-low
heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or
until custard thickens and coats the back of spoon. Strain through a
fine sieve into a heatproof serving jug.
4. Divide the pears among serving bowls and drizzle over a little custard.
Serve immediately with the remaining custard.
Notes
Allow the milk to cool slightly before adding it to the egg mixture. If
it's too hot, the egg may cook quickly and curdle.
When making custard ahead, cover the surface with non-stick baking
paper to stop a skin forming.
When chilled, custard tends to become firm in texture, so whisk until
smooth before serving.



























Salty, Buttered, Vegan Scallops.
Aprll 21, 2010
Im not too blg to suy there ls one or two thlngs I mlss from the old duys of meut
eutlng. Its ulwuys seufood. Lox und scullops. There ure u few veg scullops
thut seem okuy I guess. Theres thls one from Worthlngton, whlch I thlnk ls the
only leglt puckuge (owned by Kelloggs). There ure u few thut huve done the
Klng Oyster mushroom route. I mude some u few moths ugo und they were
pretty good. None of mlne looked us good us The Chubby Vegeturluns, or the
flrst one I ever suw from Ludyvoxx on The PPK.

Ive been uslng u lot of tofu slnce I recently found theFresh Tofu Inc., tofu. Its u
totully dlfferent tofu. Its llke westsoy, but better. I llke regulur tofu, but when
you try stuff llke Fresh Tofu Inc., lts llke golng from Gln Blossoms to The
Beutles. You cun flnd u wuy to be snobby und ult ln unythlng, even tofu. I
bought these llttle cookle cutters u whlle ugo, und used them to cut the tofu lnto
scullop shupes. Suute them untll they huve some color ln u llttle vegetuble oll.

The butter ls lmportunt. Eurth Bulunce gets reully cleur, und |ust sort of turns
lnto oll when heuted up. To keep lts creumlness, I udded some cornsturch. A
few tublespoons or eyebulled, dependlng on how much butter you ure uslng. I
ulso udd sult, Eurth Bulunce lucks thut us well I thlnk. Whlsk lt und then udd
mlnced gurllc ufter you sturt to get u creumlness golng. After you plute them und
pour the butter on, squeeze u fresh lemon ull over the tops.




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Recipe: Spinach-and-Shrimp Salad with Chile Dressing

FAST
HEALTHY

INGREDIENTS
5. 8 cups baby spinach (8 ounces)
6. 1 cup frozen baby peas, thawed and drained
7. 1/2 cup grape tomatoes, halved
8. 1/4 cup plus 2 tablespoons vegetable oil
9. 1 onion, finely chopped
10. 1 Holland or serrano chile, minced
11. 1 teaspoon finely grated fresh ginger
12. 1/2 teaspoon cumin seeds
13. 1/4 teaspoon turmeric
14. 2 1/2 tablespoons fresh lemon juice
15. Kosher salt and freshly ground pepper
16. 1 pound cooked large shrimp
In a large bowl, toss the spinach, peas and tomatoes. In a medium skillet,
heat the oil. Add the onion and cook over moderately high heat until
lightly golden, 4 minutes. Add the chile, ginger, cumin and turmeric and
cook for 2 minutes. Add the lemon juice and season the dressing with
salt and pepper.
Add the shrimp to the salad. Pour the warm chile dressing over the salad, toss
well and serve at once.






Pan-Seared Scallops with Pesto and Tomato
February/March 2006

Ben Fink
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By: Alex Hilebronner
The leftover pesto can be refrigerated for another use; it's great on bread or
tossed with pasta.
5
6
Main Dish
Rating (6):

8
people tried this recipe.
17. Rate + Review
18. Add to recipe box
19. New! Easy Cooking View
Key:

Fast Ideas

PAIR WITH:
McWilliam's Hanwood Estate Riesling 2004 (Australia)

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style="border-width:0px;" /></a>

2 SERVINGS

PREP 20 MIN

COOK 5 MIN
20
5
25
INGREDIENTS
2 cups fresh basil leaves, plus 2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops
DIRECTIONS:
1. In a food processor or blender, pulse the basil leaves until finely chopped.
Add the pine nuts, cheese, garlic and lemon juice. Turn the machine
back on and add 3/4 cup of the olive oil in a slow, steady stream.
Season the pesto with salt and pepper. Place the pesto in a bowl and
cover with plastic wrap.
In a small bowl, combine the tomato and shredded basil and set aside. In a
large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat
until almost smoking. Add the scallops and sear until golden brown, about 2
minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the
pesto on each scallop and arrange the tomato and basil around the scallops.
Serve immediately.

























Pan-Seared Strip Steak with Red-Wine Pan Sauce and
Pink-Peppercorn Butter
If you like, save one tablespoon of the butter for the celery root puree. For
step-by-step photos of this recipe, see How to Make a Pan Sauce.
2 servings
PREP TIME: 30 minutes
TOTAL TIME: 1 hour
Recipe by Jodi Liano
Photograph by Craig Cutler
February 2011

Ingredients
pink-peppercorn butter
20. 1/4 cup (1/2 stick) unsalted butter, room temperature
21. 1 teaspoon minced fresh thyme
22. 1 teaspoon honey
23. 1 teaspoon whole pink peppercorns
24. Coarse kosher salt
steak
1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
2 teaspoons extra-virgin olive oil, divided
1 teaspoon minced fresh thyme
Coarse kosher salt
1/4 cup thinly sliced shallot
1 cup dry red wine
1/2 cup low-salt beef broth or low-salt chicken broth
Celery Root and Parsnip Puree (click for recipe)
Preparation
pink-peppercorn butter
Combine first 4 ingredients in small bowl; mix with fork until peppercorns
are slightly crushed. Season with coarse salt and black pepper. Place
small sheet of plastic wrap on work surface; place butter mixture atop
plastic. Using plastic wrap as aid, form butter mixture into
11/2-inch-diameter cylinder; wrap tightly and chill. DO AHEAD Can
be made 3 days ahead. Keep chilled. Bring to room temperature before
using.
steak
2. Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse
salt and 1/4 teaspoon black pepper. Let steak stand at room
temperature 30 minutes.
3. Heat medium nonstick skillet over medium-high heat. Add steak; cook to
desired doneness, 3 to 4 minutes per side for medium-rare. Transfer
steak to plate; tent with foil. Add 1 teaspoon oil to skillet; add shallot
and saut until slightly softened, scraping up browned bits. Add wine;
boil until liquid is reduced by half, stirring often, about 1 minute. Add
broth; boil until sauce is thickened, about 2 minutes. Whisk in 3
tablespoons pink-peppercorn butter. Season sauce with coarse salt and
pepper.
4. Cut steak against grain into 1/3-inch-thick slices. Divide between plates. Top
with sauce; serve with puree.


Muscovado brandy butter recipe
By Matthew Drennan
Serving instructions
Serves 6-8 |
less than 30 minutes |
Rating
Give them a treat this Christmas with home made brandy butter.



Ingredients
25. 100g unsalted butter
26. 80g unrefined light muscovado sugar
27. 2-3 tablespoons brandy
Method
Put 100g unsalted butter (at room temperature) into a bowl and beat until
creamy and white. Add 80g unrefined light muscovado sugar, a little at a
time and beating well with each addition. Then beat in 2-3 tablespoons
brandy (depending how boozy you like it). At first it will seem like the
brandy wont amalgamate but it will become a smooth butter.









Roasted vegetables - all in one tray recipe
By Matthew Drennan
Serving instructions
Serves 6 |
Takes 10 minutes to prepare and 1 hour to cook |
Rating
Take the stress out of Christmas Day with this simple vegetarian recipe for roast
vegetables



Ingredients
28. 400g small carrots, trimmed
29. 400g parsnips, halved and trimmed
30. 650g small floury potatoes, cut into even-sized pieces
31. 2 small red onions, each cut into 8 wedges
32. 4 tbsp olive oil
33. Splash of white wine vinegar
34. Leaves from a few fresh thyme sprigs
35. Handful of chopped fresh parsley
Method
1. To prepare: Preheat the oven to 200C/fan180C/gas 6. Put all the
vegetables into a large roasting tray. Drizzle over the oil and vinegar.
Sprinkle with the herbs and add plenty of seasoning. Toss together with
your hands. Make a tent of foil over the veg and seal tightly.
2. To cook: Roast for 30 minutes. Uncover and roast for a further 30 minutes,
tossing occasionally.
3. To serve: Tip the vegetables onto a platter and serve.























Basic Aioli (Garlic Sauce)
[ay-OH-lee, i-OH-lee] A light mayonnaise style sauce laden with fresh
garlic. Used atop vegetables or fish. A wonderful accompaniment to
simple crudits.

A key to success with aioli is to work very slowly. It is also important to
make sure all your ingredients including your cooking tools be at room
temperature. Varying temperatures may encourage the sauce to
separate.

The traditional tool used to make aioli is a large mortar and pestle. We
recommend a pottery or granite mortar and pestle for this task.

Yield: 1 cup
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Recipe
Rate/Review

Ingredients
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

Instructions
Add the garlic and salt to the mortar bowl and grind slowly with the
pestle, moving in one direction only. You can do this first step in a food
processor if you'd like, then transfer the mixture back to a medium
sized bowl. Whisk in the mustard first, then the egg yolks. At this point
you can transfer the mixture back into the mortar or use the whisk in
the bowl. Now you will add in half of the oil. This must be done very
slowly or the oil will not emulsify and your sauce will not thicken. Add
the oil in a slow, fine stream while either whisking with a wire whisk or
using your pestle. Once the first half of the oil is incorporated, then add
the water and the lemon juice, whisking or stirring constantly with the
pestle. Then slowly add the rest of the oil. The mixture will thicken as
you continue to blend it. The mixture should be slightly thinner than
commercial mayonnaise. If it becomes too thick you can add a bit more
warm water, one teaspoon at a time.

Your Aioli Separated, Now What? Add a single egg yolk (room
temperature) to a bowl and and whisk the separated aioli into it. The
additional yolk will reimulsify the sauce. Sauce Variations
Rosemary - Add two teaspoons of minced fresh rosemary Chipotle -
Add one tablespoon of minced canned chipotles in adobo sauce. Read
more about Chipotles (smoked jalapeno chiles). Saffron - Add a tiny
pinch of Saffron threads and a tablespoon of honey.






Flaming Brandy Punch
A concoction as dramatic as it is delicious.
Makes 18 to 20 servings
By Melissa Clark
Photograph by Gabriella Imperatori-Penn
December 2007

Ingredients
1 1/4 cups water
1 1/4 cups (packed) dark brown sugar
2 cinnamon sticks, broken in half
4 whole cloves
1 4-inch-long strip orange peel
2 750-ml bottles dry red wine
1 cup fresh orange juice
1/2 cup fresh lemon juice
4 cups brandy
1 whole nutmeg
Preparation
36. Bring first 5 ingredients to boil in large pot, stirring until sugar dissolves.
Add wine; stir to heat through. Pour mixture into large heatproof glass,
ceramic, or metal punch bowl. Mix in orange juice and lemon juice.
Holding ladle over punch bowl, fill ladle with brandy; carefully ignite.
Pour into punch bowl and allow flame to burn out. Mix in remaining
brandy. Grate some nutmeg over punch.


Read More
http://www.bonappetit.com/recipes/2007/12/flaming_brandy_punch#ixzz1
g8UUwk1h

















Lamb Chops with Lemon and Tzatziki
Serve the lamb with your favorite tzatziki (cucumber and yogurt sauce) and
horta (sauted greens tossed with red wine vinegar and honey).
12 servings
PREP TIME: 30 minutes
TOTAL TIME: 14 hours (includes marinating time)
Recipe by Michael Symon
Photograph by Hans Gissinger
April 2011

Ingredients
37. 3 large shallots, minced
38. 6 tablespoons chopped fresh mint
39. 6 tablespoons chopped fresh oregano
40. 6 large garlic cloves, minced
41. 1 tablespoon sugar
42. 24 lamb rib chops (from three 1 1/4- to 1 1/2-pound racks of lamb, cut
between bones into individual chops)
43. 6 tablespoons extra-virgin olive oil
44. 3 tablespoons fresh lemon juice
45. 1 tablespoon finely grated lemon peel
46. Fresh oregano sprigs (for garnish)
Preparation
Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar,
and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon
shallot-herb mixture onto eye of each lamb chop. Turn chops over onto
large rimmed baking sheet. Press remaining shallot- herb mixture onto
eye of each chop. Cover lamb chops with sheet of plastic wrap and
refrigerate overnight.
Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly
thickened and well blended. Season lightly with salt and generously
with freshly ground black pepper. Spoon oil mixture lightly over chops.
Turn chops over and spoon remaining oil mixture over. Let stand at
room temperature 1 hour.
Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness,
about 3 minutes per side for medium-rare. Transfer lamb chops to
platter. Garnish with fresh oregano sprigs and serve.





Poached Salmon Fillets with Watercress Mayonnaise
An elegant, portable entre. Baby greens with vinaigrette would round out the
menu nicely. What to drink: A lightly oaked Chardonnay.
6 servings
Recipe by Rick Rodgers
Photograph by Brian Leatart
August 2002

Ingredients
3/4 cup mayonnaise
1/2 cup finely chopped watercress leaves
1 tablespoon coarse-grained Dijon mustard
1 teaspoon fresh lemon juice

1/3 cup water
1/3 cup dry white wine
1 shallot, thinly sliced
4 fresh parsley sprigs
1 fresh thyme sprig
6 6-ounce center-cut salmon fillets with skin
Preparation
47. Mix first 4 ingredients in small bowl to blend; season to taste with salt
and pepper.
48. Combine 1/3 cup water, wine, shallot, parsley, and thyme in large skillet.
Place salmon fillets, skin side down, in skillet; sprinkle with salt and
pepper. Cover skillet tightly and simmer over medium-low heat until
salmon is barely opaque in center, about 10 minutes. Remove from heat;
let stand, covered, 5 minutes. Transfer salmon to platter; discard wine
mixture. Cover salmon with plastic wrap and chill until cold, at least 4
hours. DO AHEAD Watercress mayonnaise and salmon can be made
1 day ahead. Cover separately and keep chilled.
49. Place 1 salmon fillet on each of 6 plates. Serve with watercress
mayonnaise.


Read More
http://www.bonappetit.com/recipes/2002/08/poached_salmon_fillets_with
_watercress_mayonnaise#ixzz1g8Ukx87U



Theres No Meut ln Our Fuvorlte Meutbulls

Katy, a reader from Idaho who sent me this recipe several months
ago, told me that she has had people insist that these meatballs are
really made of meat. I must admit I was skeptical at first but shes
right, these mock meatballs are incredible. They actually taste like
real meatballs the texture is the same and they even look the
same! Thank you, Katy this recipe is definitely a keeper.
The Ingredients1 cup finely ground walnuts1 cup shredded
cheddar cheese1/2 cup yogurt cheese or drained cottage
cheese1/2 cup finely chopped onion1 teaspoon basil1/2
teaspoon sage1/2 teaspoon salt
And:2 cups seasoned bread crumbs I make my own from 6 slices
of bread and 1/3 cup Parmesan cheese, 2 tablespoons dried parsley,
and 1 teaspoon each dried oregano, basil, and garlic powder OR (as
specified in the recipe) 2 cups purchased seasoned bread crumbs
And:3 or 4 whole raw eggs

Very Finely Ground Walnuts

Herb-Seasoned Dry Bread Crumbs

Yogurt Cheese

Grated Cheddar Cheese

My Method Preparing the Ingredients
The taste and texture is what makes these meatballs, so how the
ingredients are prepared is extremely important.
The walnuts must be ground very finely, almost to the nut butter
stage. (The food processor does this in a couple of minutes.)
Chopped walnuts wont give the meatballs the right texture.
I grate the cheddar cheese separately in the food processor until it
too is very finely grated.
The yogurt cheese is made from my own yogurt, drained overnight
in a colander (in the refrigerator).
I chop the onion, cook it until it is transparent, and then run it
through the food processor until it is pureed this gives flavor
but no chunks of onions in the meatballs.
I make the seasoned bread crumbs from six slices of dry bread and
oregano, basil, parsley, garlic powder, and Parmesan cheese,
pulsing all these ingredients together in the food processor until
the crumbs are very fine. (The original recipe called for
purchased seasoned bread crumbs, which probably would not
have Parmesan cheese as an ingredient. We really like the
addition of the Parmesan cheese.)
Making the Mock Meatball Mixture
Combine all of the prepared ingredients walnuts, cheddar cheese,
yogurt cheese, onion, and herb-seasoned bread crumbs in a large
bowl. Add the salt, basil, and sage, and mix well. At this point, before
you add the egg, taste the mixture and add more herbs, salt, etc., to
suit your taste.
Next, add the eggs one at a time and mix them in thoroughly until
all of the ingredients are evenly distributed. How many eggs to add
depends on the size of the eggs and the dryness of the bread crumbs.
You will want the mixture to be the same consistency as for regular
meatballs or meatloaf. Be careful not to add too many eggs and make
the mixture too wet.


The Meatball Mixture (Uncooked)
Shaping and Cooking the Meatballs

Uncooked Meatballs

Meatballs After Browning

I shape the mixture into meatballs that are slightly less than two
inches in diameter. The original recipe then went on to bake the
meatballs in tomato sauce for 35 to 40 minutes. I bake my meatballs
in my homemade spaghetti sauce (tomatoes, basil, oregano, parsley,
and garlic), but before I add the meatballs to the sauce, I bake the
meatballs in the oven on a baking tray until the outsides of the
meatballs are lightly browned. I think browning the meatballs adds to
both the flavor and the texture, although this was not in the original
recipe.











































































































































* BaileysBaileys90 ml
Espresso 50 ml20 ml
Baileys 90 ml Shot
Espresso 50 ml 20 ml
Espresso shot
Baileys .
..
Baileys
Espresso }shots
* 12.24








Louis Salad Components
The components of a Louis Salad will change from chef to chef. Really what makes it a Louis
Salad is the dressing and the addition of either cooked crab or shrimp. Heres I like to use in my
Louis Salads.
Cooked Crab Meat (dungeness is the best)
Cherry Tomatoes, halved
Sliced Avacado
Thinly Sliced Red Onion
Iceberg or Romain Lettuce: Its important to use a sturdy, crisp salad green that will stand up
to the weight of the Louis dressing.
Louis Salad Dressing
50. Two Cups of Mayonnaise
51. 1/2 Cup Chilli Sauce
52. 1/2 Cup Heavy Cream
53. 1 oz Minced Onion
54. 1 oz Finely Minced Green Onion
55. 1 oz Drained Pimento, Minced
1 oz Celery, Finely Minced


Caesar Salad Components
Romaine Lettuce, usually just the hearts. The romaine can be chopped, but was traditionally
left whole and eaten with the fingers instead of utensils.
Garlic Croutons: Dont over think this one. Croutons are nothing more than toasted bread, in
this case tossed with crushed garlic, olive oil and salt and pepper after being toasted. My
favorite way to toast croutons is to fry them in oil, but you can also bake, pan fry or toast
in a toaster oven.
Anchovy Fillets (Optional): Not a part of the traditional Caesar salad but is now a common
component in modern versions. I like to personally use whole, white anchovy fillets
called Boquerones.
Grated Parmesan Cheese: This can really be any hard, aged cheese that you desire.
Parmigiano-Reggiano, aged Asiago, and Pecorino Romano are all good choices.
Caesar Salad Dressing Recipe and Technique
To better understand the process of making Caesar Dressing, first review this post on
Understanding Emulsions. To make Caesar Dressing you will need:
56. 2 Egg Yolks
57. 6 Anchovy Fillets (Optional)
58. 2 Cloves Raw Garlic
59. 2 Lemons Juiced
60. 2 Tbl Worcestershire Sauce
61. 1 1/2 Good Olive Oil
62. 2-3 Ozs Grated Parmesan Cheese (Optional)
63. Water to Thin
Process
Combine egg yolks, anchovy fillets, garlic, lemon juice, and Worcestershire Sauce in a blender
and blend until smooth (about 10-15 seconds).
Add in grated Parmesan Cheese and blend until incorporated.
Slowly start stream in olive oil to for an emulsion. If the dressing becomes too thick before all
oil is emulsified, thin out with a little splash of cold water.
Continue to emulsify olive oil until it is all incorporated. The final consistency should be that of
a thin mayonnaise.



















A 750ml bottle of inexpensive dry red wine (no need to
splash out on something expensive, but it should be
drinkable. I usually just use whatever red wine is on sale at
the supermarket.)
2/3 cup of raw cane sugar or white sugar, or non-artificial
sweetener of your choice
Juice and peel of one small lemon
2 cardamon pods
4 cloves
2 bay leaves
2 cinnamon sticks
Put everything in a heavy bottomed pan. Stir to melt the sugar. Heat
the mixture over low heat, and leave for about an hour - it should
never boil, just sort of seethe.
Serve in small mugs (straining out the peel and spices), with optional
shot of brandy, kirsch or other liqueur.
Notes: Increase the amount proportionately to serve more people.
Vary the sweetener to change the taste - honey is interesting, as is
dark brown sugar or molasses

Hot tody
1 tbsp honey
3/4 tea
2 shots brandy
1 slice lemonx






























#FFF
Soup
Crme de Tomato or Crme de Pumpkin
With cheese sauce bread vinegar sauce chili sauce cream and garlic
butter
Appetizer
Breaded Cheese ball or Scallop
With mixed fruits lemon sauce lemon zest pea sprout cran berry sauce
orange sauce mixed dried fruits
Salad
Parmaham Caesar or Shrimp Louis
Shorbert
Coconut milk
Main
Lamb Beef Salmon or Vegetarian Ball
With mash potato onion mushroom and bellepepper
Dessert
Poached peach with crme anglaise or marble cheese cake
Drink
Tea juice coffee or alcohol

Tomato soup

Cheese
Cream
Vinegar
Chili sauce
Garlic
Butter
Mix herbs
Potato
Tomato can
Tomato
(extra food)

Scallop
Scallop
Cheese ball
4 tsp. flour
1 c. grated American cheese
1/4 tsp. salt
Dash of pepper
2 egg whites, stiffly beaten
Dried bread crumbs
Mixed fruits
Lemon sauce
Zest
Cranberry sauce
Orange sauce
Caesar
Sauce
Romaine
Crouton
Romano cheese chip
Parmaham
Louis salad
Shrimp
Tomato
Asparagus
Cucumber
Sauce
Shorbert
Frozen coconut milk
Mint leaf
Fish
Cream
Cheese grated
Butter
Flour
Lamb
Sour cream
Ball
Cheese egg breadcrumb butter baked
Pesto pasta
Beef
Red wine
Beans
Onion
Cherry tomato
Potato mash
Seasonings