Avocado Cheesecake

I can hear you thinking, Avocado Cheesecake? Is this a chip dip or a dessert?

Well, I saw this recipe as an advertisement in Bon Appetit.  I was immediately intrigued.  I LOVE avocadoes.  I could eat a ripe, creamy avocado absolutely plain right out of the skin.  Weird?  Maybe.

But, if you're adventurous at all, you definitely want to give this cheesecake a chance.  It's definitely unusual.  The crust has walnuts, crushed anise seeds (which give a really nice subtle spice but don't come over too strong), and doesn't use butter to bind the ingredients, just water.

The cheesecake itself is practically just avocado, cream cheese, and a little sugar.  And you don't bake it.  But it is creamy, flavorful, and very good because it's not too sweet but is packed with flavor.

So hey, go out on a limb.  Give it a try.  

PS--I made a raspberry sauce to garnish it with, but I ate every bite of mine just plain.  I didn't want anything getting in the way of all that delicious avocado flavor!!

AVOCADO CHEESECAKE

slightly modified from theamazingavocado.com

3/4 c shelled walnuts 

1 c graham cracker crumbs (about 1 individual package in the box of 3, plus 1 or 2 crackers)

1/2 c + 1 T sugar, divided

1/2 tsp crushed anise seeds (I used a mortar and pestle)

1/4 tsp salt

1 envelope unflavored gelatin

1 lemon

1 1/2 cups skim milk

1 tsp vanilla

2 fully ripened Haas avocadoes, halved, pitted, peeled and diced

8 oz cream cheese (I used regular, full fat), softened and cut into pieces

Heat oven to 350.  In food processor, pulse walnuts until finely ground.  Add graham cracker crumbs, 1 T sugar, anise, and 1/4 tsp salt.  Pulse until ingredients are well mixed and fine.  Add 2 T water and pulse until ingredients are combined and look like wet sand.  Press into bottom of  8 1/2" springform pan.  Bake 20 minutes, then cool completely.

In small bowl, combine gelatin with 2 T water and let stand 5 minutes.  With a sharp vegetable peeler, peel lemon to obtain zest (just yellow portion) of lemon in strips.  In saucepan, combine milk, zest, vanilla, and 1/2 c sugar.  Bring to a boil, then add gelatin.  Stir until gelatin dissolves, then remove from heat.  Strain out lemon zest and discard.

In food processor, combine avocado and cream cheese until blended.  Add milk mixture and process until very smooth.  Pour into baked crust, cover and refrigerate at least 2 hours or until set.  Run knife carefully around sides, then remove outer ring of springform pan. Serve with raspberry sauce if desired.  Cheesecake is best if served the same day. 

Lot 10

Saturday we checked out a new restaurant.  Accidentally.

We tried to go to Maxies, one of our long-time favorites. But it was a 40 minute wait. And when you have a sitter, you're literally on the clock! So we had to find someplace else.

We went downtown towards the commons, and found a parking place in front of the State Theatre. So we walked around the corner and remembered Delilah's was right there, so we walked in, got seated, and started to look at the menus.  Turned out the place is not Delilah's anymore.  It's called Lot 10 and just opened its dining room a month ago.

The style was a little different, and we really liked it.  Instead of offering appetizers, dinners, and desserts, it offers appetizers, "small plates", and side dishes.  It was great because you can order more different items and not spend a fortune, and I thought it was very romantic to pass around the plates and exchange opinions on the dishes!  We ordered a mahi-mahi dish (the special), a pork tenderloin dish with sage tomato jam and roasted root vegetables, cottage fries with cajun and sweet onion dipping sauces, and a cauliflower mash topped with Gouda. The food had some great flavor, we loved the cottage fries and my husband swears he never wants regular mashed potatoes again. The pork was not as tender as I would have liked, and I did enjoy the jam, but it was heaped on there a little much.  Just a taste is nicer.  

Anyway, great new little restaurant with a fun different style.  But, if you're looking for a good dessert, try someplace else.  Lot 10 hasn't hired a pastry chef yet so they only serve sorbet and ice cream.

Shrimp Tacos

My ambitious husband decided suddenly a few months ago that he wanted to learn how to cook Mexican food. So he went out and bought a book by his favorite mexican food TV chef, Rick Bayless. I must admit, I scoffed a little but the book is turning out to be pretty good after all!

Our favorite recipe so far is these Shrimp Tacos (modified from Rick Bayless' Seafood Salad Tacos with Tomato, Radish, and Habanero). I have to admit that the first thing that attracted me to these was the radish. I love radishes, but have never seen an actual recipe with them (I thought they were for salad and relish trays). I now love this dish because it tastes so fresh and delicious, with just a little spice.

Since I no longer seem to be able to control what order Blogger posts my photos in, here are the shrimp, waiting to be cooked. I have found this way to be the best way to cook them quickly and evenly, without overcooking them and turning them into rubber.
Here's the recipe, hope you enjoy!

SHRIMP TACOS
(adapted from Rick Bayless' book Mexican Everyday)
1 pound shrimp, peeled and deveined (I always buy frozen, then defrost it)
1/4 c fresh lime juice
1 small onion, finely chopped
6 radishes, sliced as thinly as possible
1 fresh jalapeno chile
2 large ripe tomatoes, or about 3/4 lb grape tomatoes (easier to find ripe in the winter!), chopped into 1/4" pieces
1/2 cup (loosely packed) cilantro
Salt
12 corn tortillas (believe me, the corn tortillas are so much better with this!)

1. Lay the shrimp out on a wire rack set over a rimmed baking sheet. 2. Turn broiler to high. 3. Cook shrimp, watching carefully, until no longer translucent, but just pink and starting to curl. 4. Remove shrimp and set aside while chopping and preparing the remainder of the ingredients. 5. In a medium bowl, combine onion, radishes, chile (which I recommend chopping while wearing a rubber glove on your hand!! I wear it on my left hand while chopping with my right. I've had too many experiences of burning fingers or face after chopping without a glove!), tomato, and cilantro. 6. Add shrimp to mixture (don't worry if shrimp are warm still). 7. Pour lime juice over and sprinkle with salt to taste. 8. Warm tortillas in microwave (wrapped in a wet dishcloth) or on skillet if desired. 9. Fill tortillas with shrimp mixture and enjoy!
Sometimes, I serve with avocado and cheese, just for a little something extra.

Blue Stone

So, a quick restaurant review for my fellow Ithacans:

We went out to Blue Stone last weekend. It's located on the commons, near Just a Taste and across the street from Viva La Taqueria.
It's a small, eclectic place with great decor. The walls showcase some great unusual artwork by a local artist. The tables are actually chalkboards, with chalk for you to show off your own artsy side while waiting for your entree. The place is small enough you might want to consider a reservation if you're going on a weekend.
The food is very original, and very good. I had the special, which I can't remember the exact name of but had turkey and a pistachio mole sauce served over an herbed tortilla. My husband had wasabi salmon which he enjoyed as well. We shared a piece of their "Famous Carrot Cake" (their name and claim!), which was also very good. The one down side I would say is the size of the appetizers. We ordered some Thai chicken skewers and they were TINY. Not at all what we expected when we ordered them!
But, overall, I would give Blue Stone a definite thumbs up, just consider going early so you can find a parking place somewhere downtown . . .

A little indulgence . . .

I've obviously been going through Nigella Lawson's cookbook, "Feast". I have to admit I'm not a huge hot dog fan. But this recipe looked interesting enough and easy enough that I thought I'd give it a go. Especially because I thought my kids would like it!
So, this recipe is:
Pigs in a Blanket with Mustard Dipping Sauce
1 sheet puff pastry (just one box, I can't remember the size of the sheet)
1 package hot dogs (I prefer the all-beef, but go with what you like)
1 egg, beaten in a small bowl
Mustard dipping sauce:
(you can halve this if you want, we had a lot leftover, and I made the full recipe)
scant 1/4 c Dijon mustard
scant 1/4 whole grain mustard
2 T sour cream

1. Thaw the puff pastry according to the package instructions (either in the fridge or on your countertop). 2. Carefully unfold the sheet and spread it onto a floured surface. 3. Roll out just a little, rolling the long way, just to even and smooth it out. 4. Cut in half both directions (Since I am very type A, I used a ruler, but you can just eyeball it!), a pizza cutter works well for this. 5. Cut twice more, to halve each of the four pieces. You should have 8 pieces total. 6. Place a hot dog, lengthwise, on each piece (the puff pastry should be approximately the length of the hot dog). 7. Brush the puff pastry with the egg, then roll each hot dog in its piece of pastry. 8. Cut each wrapped hot dog in 4 pieces. Place on a greased baking sheet, seam side down. 9. Brush each "pig" with more egg wash. 10. Bake 15-20 minutes, checking after 15 minutes, the pastry should be puffed and golden. 10. Remove from oven, let cool slightly, and serve with the mustard dipping sauce. This fed 4, with quite a few leftover. Might make a great appetizer for that big game I've heard about this weekend . . .

So: This (of course) was a big hit with the kids. My husband and I really liked them, too--the dipping sauce made them a little more sophisticated and delicious. And, it was SUCH an easy weeknight dinner. Serve it up with a salad or some fruit, practically no work at all!
Photo courtesy of aperiodictableblog.com since I ALWAYS forget to take a photo until it's all over with and who wants to see a photo of our leftovers?!

Pasta with Butternut Squash and Blue Cheese

Recipe adapted from "Kitchen" by Nigella Lawson
picture courtesy of dinnerdujour.org

First I have to ask--have you ever seen one of Nigella's shows on Food Network? She just makes everything look so satisfying. Well, this dish is exactly that. So many flavors and textures, you just feel satisfied. And it's not hard to make. But, it does include a couple of pricier ingredients (ie: pine nuts and good blue cheese), so depending on your budget maybe this would have to be a special occasion dish, not a weeknight dinner! Although, I think it's okay to sometimes splurge on a really good weeknight dinner. Especially when it is delicious and hot and it's 12 degrees outside . . .

Pasta with Butternut Squash and Blue Cheese
1 large butternut squash (2-3 lbs)
1 medium-large onion (I used white, but I think any kind would be fine)
2 T olive oil
3/4 tsp paprika
1 T unsalted butter
3 T chicken broth or stock
1/2 c water
salt, to taste
2/3 c pine nuts (I may have used less, the store I went to only sold them in these little jars about the size of a spice jar, but it still seemed enough)
1 pound pasta, Nigella calls for Papperdelle but I couldn't find it so I just used bowtie and it was fine. She just says use a "robust" pasta
6 fresh sage leaves
5 ounces soft blue cheese, such as Saint Agur (I was able to find Saint Agur, but those of you who don't have a Wegmans may need to substitute. Saint Agur is just a nice creamy, fairly mild blue cheese)

1. Peel and seed the squash, cut into roughly 1" cubes.
2. Peel and finely chop onion and fry in olive oil in a large heavy-based saucepan (make sure it's big enough to add the pasta to later). When the onion starts to turn golden, add the paprika.
3. Add the squash cubes and butter, stirring until everything the squash is well-covered with the butter and oil. Add the broth/stock and water, then let the pan come to a boil. Reduce the heat, put the lid on, and simmer about 20 minutes or until tender. *Check the squash before the 20 minutes, you don't want mush!
4. Meanwhile, put a large pot of water on to boil for the pasta. Toast the pinenuts (*watch them closely--they are too expensive to burn!) in a small hot, dry frying pan until dark gold, then tip them into a bowl or plate to cool.
5. Once the water boils, add some salt (1 T per pound is recommended, but whatever you like), then the pasta and cook according to package directions. Check the squash and if it is tender, take the pan off the heat. Chop the sage leaves and crumble the blue cheese. Sprinkle the sage over the butternut sauce once it's done.
6. Before draining pasta, lower a cup or mug into the pan and collect a little pasta water to reserve for sauce if needed. Drain the pasta and pour into squash pan. Gently turn pasta into sauce to combine, adding pasta water if needed to loosen the sauce. Drop in crumbled blue cheese, stir gently, and serve.
*A tip for those with kids--I actually pulled out some of the pasta and sauce before I added the blue cheese, thinking they wouldn't like the blue cheese. Turns out one of my kids did like the blue cheese, and one didn't. So, do whatever works for your family!
Enjoy!

Tasty, tasty brownies . . .

Maybe it's pregnancy, but as soon as I saw this brownie recipe on one of the cooking blogs I haunt, I couldn't stop thinking about it. And thinking about it. And, well, you get the idea . . .

Plus they use these fun new "StackerMallows" that we discovered. These marshmallows are intended for s'mores, but (if I do say so myself) we have become quite the s'mores connoisseures (ever since we put in a backyard firepit last year!), and these just aren't great for s'mores. Primarily because, how do you get them on a roasting stick? The package suggests you put together your grahams, marshmallows, and chocolate, then wrap the entire thing in a piece of foil to stick it on the grill or in the fire. But really, apart from satisfying a wintertime craving for smores (this would work in a toaster oven too I assume), who would pass up the toasty marshmallow exterior and risk a soggy graham with the tinfoil method??

Anyhoo, back to brownies . . .
I risked heating up the house to make these the other day and believe me, they did not disappoint. I especially liked the ooey, gooey frosting. I might have to make another batch soon. We took a couple to the neighbors and gobbled the rest up.
Here's the link so you can try them:
http://www.ourbestbites.com/2011/07/mississippi-mud-brownies/
Yum, yum, yum . . .