Keylime Cheesecake

  I've purchased way too much cream cheese in the past few days that our refrigerator is getting too packed because of it and even my mom was complaining. To avoid having those cream cheese turn green (you know what I'm talking about), one by one I use them for something. I made some cream cheese frosting, white chocolate with cream cheese frosting, and some for cooking. But apparently I got addicted in buying cream cheese everytime there's a bargain - $5 for 2 anyone?

 But of course, I can't seriously just store them inside the fridge without finding molds sooner than later, especially taking the weather into consideration. Figuring what else to do with them without making another plain cheesecake I thought of making one with flavor. So one day, before my mom went food shopping, I asked her to buy me some key limes. But I also found some on sale on my way home - $1 for 5, there I go buying some (yeah bargains are a killer for me).

  After a few days of delaying, into the kitchen I went, prepared everything I need and tried to finish early. To make sure that the keylime cheesecake will not stay in the fridge longer than it should (I was a bit apprehensive since it is my first attempt), I used my smallest springform pan - 6''.

 Luckily, it didn't stayed that long since I gave a slice to my friend which she loved! My mom said that it was good because the lime compliments the flavor and creaminess of the cheese. Personally, I think the next time I make another batch I'll be making some adjustments like lessening the lime juice content. I'm glad they like it, but for me I think it was somehow a tad sour than needed.

Keylime cheesecake: (Can also fill up a 9-inch springform pan)
 this recipe I adapted from Smitten Kitchen which she adapted from Gourmet, May 2002
For Crust:

 1 1/4 cups graham crumbs or 9 graham crackers, crushed
 3 tbsp sugar
 5 tbsp unsalted butter, melted

For the filling:

 3 (8 ounces) package cream cheese at room temperature
 1 cup sugar
 3/4 cups lime juice - set aside 1 tbsp
 1/2 cup sour cream
 1/2 tsp vanilla extract
 1/8 tsp salt
 4 large eggs

Preheat oven to 350°F then butter bottom of pan to ensure easy release.

Stir together crumbs, sugar and butter in a bowl with a fork until combined well. Put in the pan then press evenly distributing it. Bake crust in middle of oven for 10 mins and cool pan in a rack.

After taking out the pan, reduced heat of oven to 325°F.

Beat cream cheese with an electric mixer at medium speed till fluffy, beat in sugar (careful not to overbeat). Add lime juice, sour cream, and vanilla while continuously beating till smooth.  Lower speed then add salt then scrape sides of bowl as needed. Add eggs one at a time till incorporated.

Pour the filling into the crust and set in a shallow baking pan. Bake in the middle of the oven till set, around  1 hour. After an hour, prop oven door open and leave the cheesecake in the oven for another 30 mins.

Afterwards, remove pan from oven and cool in on top of rack.

For this cheesecake, I  whipped 1/4 cup heavy cream, 4 tbsp sugar and the 1tbsp of lime juice we set aside earlier.

This recipe is already adjusted according to my preferences. If you find anything you needed to change, I'll be happy to hear from you!

Eating Days

   During my aunt's stay at our place we went around the Manhattan and the Bronx for some strolling, food and discovery. But mostly just to get out of the house and enjoy the pleasant weather we are experiencing during that week.

The first place for our itinerary was at Arthur Avenue to explore the Little Italy of the Bronx - something we, who live in the Bronx haven't heard of till she told us about it. When we arrived, we decided to eat first before we start strolling around the area for goodies. We decided trying out Umberto's Clam House. Inside the restaurant, it is stage to either make you feel like you're inside the ship with one side of its walls covered in wooden planks, the opposite side decorated with a helm, miniature ship, lamps, portholes and pulleys - not to mention some fake olive, tomato and round mozzarella kebabs hanging on the wall as well. The service was good except there are tendencies when the server forgets some of our request. As for the food, it was surprisingly tasty. My son loved the pizza and we all loved what we order, a place we'll go back to again.

    After our lunch, we strolled, check stores and went to have dessert in a stall inside their market place (it looks a lot like that of Philadelphia's). We bought a small slice of red velvet cake, tiramisu and eclairs plus a small size of ice cream for my aunt. Of course my mom and I ordered a caramel macchiato for her and a plain macchiato for me.
 
   In the end, we went home with fresh tuna and fresh swordfish (both cooked and served the that night as posted on my previous entry), two chunks of different cheese, steak, beef with prosciutto pinwheel, a pound of ground espresso and a couple of other vegetables and non-edible merchandise - we definitely enjoyed it.

  A few days after, off we went to Union Square, NYC to roam the Union Square park for the farmer's market. But first, a stop at Max Brenner's for brunch. Ordered a lazy breakfast for my aunt, two guilt free omelet for me and my mom, and oven roasted tomato pizza for the little prince. The food was satisfying - having brunch at close to 11 am with no breakfast or whatsoever earlier. It wasn't bad but I can't say it's superb either. The highlight of our orders was my son's frozen hot chocolate.  Mostly, I was just loving their presentation, we especially love the cup for the frozen hot chocolate and the teapot diffuser. We were too stuffed to even realize that we were gallivanting around the southern part of the city most of the day not looking for another place to eat at. Believe it or not we didn't feel like eating dinner when we got home - of course, my son is the exception.

Asian Fusion

   
      This is a celebration of two special people born on the same day but two years apart. A celebration of life and another year added to it. Way before the month of their birthday I already planned the menu, a fusion of different Asian foods that we all like. A fusion with our own twist and made a few modifications to suit our taste. The hardest part was to find fresh tuna for the sushi. We were all so full afterwards but still got room for dessert. Besides my son kindly questioned the absence of cake since it is a mini birthday feast. Luckily I already baked a small cake and all I have to do was decorate it.

     My mom helped me by grilling all the meat that I had marinated the night before while I make some sushi (which turned out to be a lot even for us three adults). While I was in the process of making some california maki, my son suddenly was by the kitchen door and asked for his shumai. Oooppppssss! I mean major oopppppsssss because I completely forgot about it - I know, I know. While he convince me to make his shumai (since he saw the sushi and for him Japanese food means there should be shumai available) I try to convince him otherwise. It came to a point that I told him that we do not have any wrappers available at home. He disappeared and made me think that he let it go but guess what he did? He was again standing in front of the kitchen with his scooter in hand calling me. It surprised me way beyond words that I wasn't been able to say anything but laugh for a few seconds before I can ask him why he has the scooter with him. He then told me that he's ready to go to the Asian market to buy the wrappers. I laughed again but instead of just being amazed it made me realized how foolish I am to even try tricking my son knowing he'll find a solution for it.

     So for dinner that night we have beef kalbi on a bed of sauteed vegetables (courtesy of mom), tuna maki (maguro), california maki, grilled swordfish with grilled pineapples, clams and chicken with shrimp shumai. For dessert? we had chocolate mud cake topped with a relighting candle that freaked out my son.

Beef Kalbi:

Korean style beef short ribs or thinly sliced short ribs bone in
equal parts brown sugar and soy sauce
mirin (rice wine)
1 small onion, peeled and finely grated
1 small pear, peeled and finely grated
1 small apple, peeled and finely grated
4 cloves of garlic, finely grated
dark sesame oil
black pepper
salt

   Sprinkle salt and pepper on both side of the beef. Set aside and mix remaining ingredients in a bowl or a resealable bag. Transfer beef to marinade and ensure that the meat is evenly coated and covered. Refrigerate for a minimum of 4 hours but preferably overnight.
 
   You can either grill stove top or in a charcoal grill 4-6 minutes on each side or to preferred doneness. Serve accordingly.


Grilled Swordfish:

2 cuts of swordfish steak
equal parts sake and mirin
equal parts sugar and soysauce
salt and pepper
lemon rind
lemon juice
5 garlic cloves, grated

   Rub salt and pepper on both sides of the fish. Like in the beef kalbi, mix remaining ingredients according to taste then transfer the fish. Cover bowl or seal in bag removing all air and let sit in the refrigerator no more than 8 hours. Grill according to preference and serve hot.


Sushi:
 
Tuna Maki:

Fresh tuna cut into thick strips
Cooked sushi rice
Nori paper

California Roll:


Imitation crab meat
Fresh mangoes, cut into long strips
Cucumber, cut into long strips
Sushi rice
Nori paper

Tools:
Sushi mat wrapped in clear plastic (to avoid rice from sticking to it)
  
   Feel both sides of nori paper before placing it on top of the sushi mat. One side will be smooth and the other rough. When placing the nori, make sure that it should lay with the rough part facing upwards.

   For the tuna maki, I put first the nori paper, top with rice and spread it evenly. I placed the tuna and inch away from one end and roll gently.

   For the california roll, I again place the nori paper and spread rice on top. Gently turn it upside down with rice facing upwards. Place the crabmeat with an inch of a distance from the end. Place a slice of cucumber on the side then top cucumber and crabmeat with a slice of mango. Roll gently and slice according to preferred size.

* Soak knife in warm water everytime you slice the rolls to keep rice from sticking to it.
* Sometimes mayonnaise is used in california rolls by spreading a thin coat over the nori paper before putting the fillings. But I omitted it instead.

Clams:
 
  The clams were cooked Filipino style. Sauteing garlic, onion and ginger. Add clam and saute for no more than 5 minutes. Add water and boil till the shells all opened up. Remove from heat once done since clams becomes rubbery when overcooked.

Happy Birthday again mom!

Eat All You Can

    This is a long overdue blog that was suppose to be posted way before the flattened doughnuts that I made for the duo, but I got too preoccupied with spring cleaning (still unfinished), quilt making and experimenting in the kitchen.

    It was my turn to invite my friends over for dinner, they really wouldn't have a choice since their son was staying with us for the day after school and they have to pick him up - not much of an option because I wouldn't let them leave unless they finished their dinner.

    I made pan-seared butterflied chicken, stuffed bell peppers with pecorino romano, pineapple fried rice, steamed broccoli and asparagus, and a single serving of shrimp scampi. Vee laughingly joked that I am trying to upstage her significant other because I prepared a feast for them. In response, he challenged me to a cookout, I agreed and suggested to have a barbecue come summer (I can't wait).

    The recipe for the chicken and stuffed bell pepper are as follows:

Crazy Chicken Marinade

1 tsp chili pepper (can be omitted or lessened, if you don't prefer spicy foods)
1 whole lemon (zest and juice)
1 cup orange juice
1/4 cup vinegar
3 tbsp sugar
6 cloves of garlic, grated
1/8 cup worcestershire sauce
1 tbsp dried oregano
1 tbsp dried parsley
1 tsp paprika
salt and pepper

   Mixed all the ingredients together except the salt and pepper. Set aside and let stand to have all ingredients' flavors combine. Mix salt and pepper together then rub on the chicken. Put chicken in a bowl then pour marinade mixture on chicken, cover with plastic wrap and let marinade. The chicken I marinated the night before to have the flavors seeped way into the bones, but a good four hours will be sufficient.

   I heat up a cast iron grill over the stove, I would have grilled it outside on a regular one but it is not allowed for tenants here to do so. I seared it up in the pan while I preheat the oven to 250°F. I let the chicken cook thoroughly in the oven for a good 2 hours. If doing it in a grill, sear the chicken then put on the side with low flame and cover.

Stuffed Pepper with Pecorino Romano

4 whole peppers - opened or cut in half, seeded
1lb ground meat
3 cloves of garlic, minced
2 shallots, minced
1 tomato, minced
1 tsp paprika
salt and pepper to taste
1 cup shredded pecorino romano
1 cup italian breadcrumbs

  Clean the peppers and remove seeds, you can cut it according to preference but make sure it will be able to act like a cup and hold the filling. Saute garlic, onion and tomato till onion became transparent. Add ground meat then season with paprika, salt and pepper. Thoroughly cook the meat and let sit for a while. In a small bowl, mix cheese and breadcrumbs together. Fill the peppers with the meat and top with the crumb mixture. Put in a deep dish pan and put a rack. Put filled pepper on top then drizzle with olive oil.
   Bake for 20 minutes then broil till top is roasted.

  

Next, I'll be posting the dual celebration of my mom's and aunt's birthdays which are coincidentally at the same day.

From Round to Flat

    I have never tried any doughnut that's flat until I have to improvise after I got very disappointed with the mini doughnut maker that I bought on a sale one day. I made some doughnut batter (the recipe I found online) earlier before picking up the boys from school so all I have to do is pour a spoonful in each mold and not have the boys wait much. But after I made a first batch and they ended toasty on the outside and undercooked on the inside I had to find a way to bake the doughnut batter using a mold resembling a doughnut and instead opted to use the whoopie pan that my mom bought last year. I would have bought a doughnut pan but I don't want the batter to end up in the fridge and be used much later than necessary.

   I have planned to give the mini doughnuts as the "duo's" snack which was after an hour of feeding the ''duo" mac and cheese for lunch. While the batter was baking, I made some butter ganache to use as glaze over the "flat doughnuts" as my son now calls them. In the end, it was my son's bestfriend that ate most of it than my son. He was complaining how it's not how doughnuts usually looks like. As much as the texture and taste is of a doughnut, I have to agree with my son and I was a bit disappointed too since I was aiming for the round holed little sweet bites than a whoopie pie looking doughnut. Apparently, his bestfriend doesn't share our perception since he loves them which was a surprised for me.

   Lesson learned for me which means getting a mini doughnut pan and never use an electric doughnut or whatever maker.