Holiday Guide: Rescue Gifts.

If you're looking for a way to give back this holiday, consider Rescue Gifts.  See the below article (direct link here)from TheKitchn if interested.  An amazing way to help those in need this Christmas.

Black Hogg.

I feel very lucky to live in the neighborhood we do, with the easy access to some really incredible restaurants.  Black Hogg, a gastropub located in our Silver Lake neighborhood, just re-opened after some renovations and we were eager to get back since their months-long closure.  The tiny little dining room can't seat more than 35 (I'm guessing?) and they usually have a small crowd happily waiting for 30+ minutes to be seated.  We were amongst them last night, and it was well worth it.  Here are a few snaps of our meal.

(My apologies for the lack of quality of the photos.  I am still working out how to focus through bad lighting, while not embarrassing myself with a flash.)

The menu changes daily based on what's available locally.  I love that.

I could eat a dozen of these myself.

Pork Belly Tacos.  Best ever.

Uni Toast.

Chicken Liver Toast.

Tandoori Octopus.

Churros.

**Like all of you, and being a Connecticut native myself, I am heartbroken and distraught over the tragic events of this past Friday.  Wishing peace and comfort to the families and friends of all directly effected.  I continue to pray for the 27 innocent souls that went to heaven far before their time, and that we as a country can figure out a way to once and for all rid ourselves of the continued senseless violence against one another.**

Mom's NY Style Cheesecake.

I hesitated posting this recipe because like my Grandma Jean's banana bread, it feels almost sacrilegious.  That being said, who am I to deprive anybody of great food?  I got the OK from Mom this morning.  Putting all biases aside, this is hands-down the most delicious cheesecake I've ever eaten (I have, as you can imagine, eaten my fair share of cheesecakes).
My mom's been baking this recipe my whole life.  For whatever reason I wasn't a fan until my teenage years, but since the day I actually gave it a chance, it was all over.  She got the recipe from a colleague of hers in the early 70s and has been making it ever since.  Truly famous in our family, and maybe someday in yours.

A few tidbits I've learned since making it myself... 
1.  The brand of cream cheese is extremely important.  Philadelphia is the best, and honestly unless you have a superior brand (if so, please share) this will make or break the quality of the cake.
2.  I tried it this time using my KitchenAid Stand Mixer.  This was a mistake.  A hand mixer does a better job really getting in and incorporating all of the ingredients.  I was left with a handful of cream cheese lumps without it (could I have used the wrong attachment? Very possible.)
3.  The process of whipping the cream cheese first and really blending it all well is important.  If you (like me) sometimes just shrug your shoulders at the process, combine all ingredients at once and mix, this is the one time you're going to want to, well, not do that.  It's a bit laborious but also very important.  Follow the instructions to the T!

40+ years later, here is the best NY Style Cheesecake you'll ever make. Thanks, Mom.

Ingredients:

5 packs (40oz) of Philadelphia cream cheese

5 eggs

1 ¼ cup sugar

½ tsp salt

¼ tsp vanilla extract

2 tbsp lemon juice

Crust:

8 tbsp graham cracker crumbs (in a box, as crumbs)

1 tbsp sugar

2 tbsp margarine (in tiny pieces)

¼ tsp cinnamon

Start with the crust:

Combine dry ingredients first.  Slowly blend margarine into the dry ingredients with a wooden spoon.  Once completely incorporated, spread in (margarine greased) bottom spring form pan.  I do this last bit with my fingers.

Filling:

Using a hand mixer, mix a couple (really, just 2) packs of cream cheese until VERY smooth – add 1 more pack at a time, until they’re all smooth.  If this gets tough, add an egg or two.  (I always add the first egg between packs 3 and 4, then the second between 4 and 5).  Once cream cheese is totally smooth, add all remaining ingredients and mix just until they’re blended.  Pour into pan on top of crust.

Bake at 450 for 30 – 35 minutes.

It is best to make the cheesecake the day before you're serving it, so once it cools after baking, you can set it in the fridge over night.  Serve it fresh from the fridge if possible.  My mom sticks to tradition and serves it with sweetened strawberries (yes, the frozen kind - so you have the juices).  I prefer serving it plain.

I really hope you try this!

Sottoilnoce

My best friend's wedding gift to us was a subscription to the Carmel Cheese Shop wine & cheese club.  You can imagine my giddiness upon receipt of these deliveries.  Such a fun way to learn about different cheeses, cheese makers, and regions of the world where they come from.
One of the latest deliveries' cheeses was enjoyed yesterday -- Sottoilnoce.
A pecorino cheese, aged while wrapped in walnut leaves.  It's rich and nutty... strong yet still delicate.  I served it with a drizzle of raw honey. 

Holiday Gifts - Homemade Chai Tea Mix

For the holidays this year I got a little Martha Stewart thanks to the Kitchn and put together this homemade Chai Tea mix.  I'm not a huge tea drinker (which is changing) but thanks to sort-of accidentally multiplying the recipe by 12 I have Chai Tea coming out of my ears.

Really, I was just browsing the blog and the photos on their website seemed like the perfect holiday addition to the girls-dinner I hosted last night.  Each had a jar sitting at their place setting.  

Anyway, if you're into the homemade treats for your friends, family, holiday hostesses... these are pretty easy to put together and you'll be left with an amazing aroma filling your kitchen.

Chai Tea Mix Recipe
Makes about 12-16 teabags

12 green cardamom pods
1/2 teaspoon whole red peppercorns (optional)
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea

Preheat oven to 350°

With a sharp knife, split the cardamom pods in half. Place in a pie tin along with the peppercorns, fennel, coriander, cloves and cinnamon. Toast in the oven for about 5 minutes, or until the spices are fragrant. Remove and cool.

Crush spices lightly with a rolling pin or in a mortar and pestle. You may have to crumble the cinnamon stick with your hands.

In a bowl, toss the spices, candied ginger and tea together until blended.

Spoon into your container of choice (mason jar, cello or parchment or waxed paper bags, vintage tea tin, etc.) Include fillable tea bags and brewing instructions. Alternatively, you can fill each tea bag with approximately 1 tablespoon of the chai mix and tie it loosely to close. (But that's a lot of work if you're making several batches!)

Brewing Instructions
tea for one

1 cup of water
1/2 cup of milk
1 tablespoon of Chai Mix placed into a tea bag
Sugar or honey to taste

Bring the water to a boil and add the teabag. Turn off the heat and let steep for about 5 minutes. Add the milk, turn on the flame and reheat until hot. Remove from heat, discard teabag, sweeten to taste, enjoy!

One Day...

I'm going to succeed in doing something tasty with these.  For now, I have 2 failed batches of raspberry jam and one mediocre batch of "plumcot" (aka pluots, plum-apricot hybrids) preserves under my belt. 
Tomorrow is a new day.

Thankful.

We spent our long weekend driving up to Northern California to enjoy great food, wine, and each other's company. It was our first trip to the Sonoma and Napa Valley and we absolutely fell in love with them.  As I haven't posted any new food/cheese adventures lately, I thought I'd share a couple highlights from our trip.  I hope you all had a wonderful holiday.  'Tis the season.

Scribe Winery

Opus One

Silver Oak

Cotswold

Starting from the beginning... a Double Gloucester cheese is a traditionally unpasteurized (though today it's pasteurized but not processed) semi-hard cheese similar - but punchier - in flavor to cheddar.  It's an English cheese made from Gloucestershire cow's milk.  
Cotswold takes a double gloucester and blends it with spring onions and chives.  It has such a dynamic flavor you really don't need to serve it with anything. 
I ate it for lunch today with a multigrain sourdough baguette and some good 'ole Campbell's Chicken Noodle.