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What's on your plate today?

When you start with olive oil, garlic, anchovies and red pepper flakes how can it go bad. Add a can of white beans with the juice and simmer it. Cook a half pound bowtie pasta and drain it then add 2 pounds of spinich to the pasta and let it wilt. Drizzle it all with fresh squee’d lemmon juice.
 

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CBoukal said:
post it please
Click to expand...

INGREDIENTS
FOR THE CHEESECAKE
Cooking spray
3( 8-oz.) blocks cream cheese, softened
1 c. Packed brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt

THE CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. packed brown sugar
pinch of kosher salt

PECAN PIE TOPPING
4 tbsp. butter
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
Pinch of kosher salt

1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.

3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

* Recipe calls for 1.5 hrs, but I'd start checking at 1 hour, to ensure it doesn't overcook.

4. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)

5. Release springform pan from cheesecake and spoon over cooled pecan pie topping.


Any questions, let me know. I refrigerated our cheesecake leftovers and the topping got hard. I'd suggest leaving it out a few hours before, if you're going to serve it the next day. It will be the best, when it has the warm topping added to it.
 
bfreebern said:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray
3( 8-oz.) blocks cream cheese, softened
1 c. Packed brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt

THE CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. packed brown sugar
pinch of kosher salt

PECAN PIE TOPPING
4 tbsp. butter
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
Pinch of kosher salt

1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.

3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

* Recipe calls for 1.5 hrs, but I'd start checking at 1 hour, to ensure it doesn't overcook.

4. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)

5. Release springform pan from cheesecake and spoon over cooled pecan pie topping.


Any questions, let me know. I refrigerated our cheesecake leftovers and the topping got hard. I'd suggest leaving it out a few hours before, if you're going to serve it the next day. It will be the best, when it has the warm topping added to it.
Click to expand...
Thank you very much. Looking forward to it
 
CBoukal said:
Thank you very much. Looking forward to it
Click to expand...

If you've never made cheesecake before, it's a pretty easy thing to make. Just be sure not to overcook it, as the top will crack, it just needs to be a little jiggly in the center, when done. It's like anything, don't be afraid to pull it a little early, as the heat will carry it over to done. Also, you'll have toppings, so if the top does crack, you can cover it up with the pecans.

Have fun, cheesecake it something that I really enjoy making. I'll have to post my red velvet cheesecake recipe, it's a good one too.
 
bfreebern said:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray
3( 8-oz.) blocks cream cheese, softened
1 c. Packed brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt

THE CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. packed brown sugar
pinch of kosher salt

PECAN PIE TOPPING
4 tbsp. butter
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 c. heavy cream
1 3/4 c. whole or chopped pecans
Pinch of kosher salt

1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.

3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

* Recipe calls for 1.5 hrs, but I'd start checking at 1 hour, to ensure it doesn't overcook.

4. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)

5. Release springform pan from cheesecake and spoon over cooled pecan pie topping.


Any questions, let me know. I refrigerated our cheesecake leftovers and the topping got hard. I'd suggest leaving it out a few hours before, if you're going to serve it the next day. It will be the best, when it has the warm topping added to it.
Click to expand...
Thank you, can't wait!
 
CigSid said:
Thank you, can't wait!
Click to expand...

I did add a little more brown sugar, to the pecan pie topping, when cooking it with the butter. I'd do a well rounded 1/2 cup, as opposed to a level 1/2 cup. Otherwise the fat from the butter, will make it too runny/watery, if that makes sense.
 
TexasTraveler said:
I will never go back to a traditional grill after owning one... Just need to add a smoker to my arsenal and I will be set...
Click to expand...
BGE guys! I know it’s a lot of money, and I held off for years buying one because of that. I only wished I would’ve gotten out of that mindset earlier. The food is fantastic. It is so versatile. The warranty is bar none! My inner ring developed a crack about a year ago. It got worse and worse, with me ignoring it. That led to a crack in the outer casing, which was completely my fault. They never batted an eye. All covered on an almost 5 year old green egg.
 
jfields said:
BGE guys! I know it’s a lot of money, and I held off for years buying one because of that. I only wished I would’ve gotten out of that mindset earlier. The food is fantastic. It is so versatile. The warranty is bar none! My inner ring developed a crack about a year ago. It got worse and worse, with me ignoring it. That led to a crack in the outer casing, which was completely my fault. They never batted an eye. All covered on an almost 5 year old green egg.
Click to expand...
Some day. At the moment I've got a UDS that I made that I'm happy with for the most part. While I love the griddle, I need a charcoal grill for steaks too, so will always have one of those. Would be nice with the Egg to have the smoker and grill in one.
 
smellysell said:
Some day. At the moment I've got a UDS that I made that I'm happy with for the most part. While I love the griddle, I need a charcoal grill for steaks too, so will always have one of those. Would be nice with the Egg to have the smoker and grill in one.
Click to expand...
I have one of these that if you asked me 7 years ago, I would have told you nothing could replace it. The BGE is that good in my opinion. My Cookshack is sitting in my shed collecting dust now. https://cookshack.com/products/smokette-elite-model-sm025-electric-smoker-oven
 
I love my blackstone, I really only ever use it for breakfast or smash burgers on occasion. I still want a BGE or some other komodo style grill. Hell I also want an argentinian style grill as well but wife is going to kill me if i add that. I've already got 4 grills so I should probably not bother and just work on getting a cabinet humidor instead.
 
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