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Lemon Bar Cheesecake

Le 8 July 2015, 06:33 dans Humeurs 0

Author Notes: A tart, sun-yellow topping hovers over several inches of a milky, tangy, and skimmable custard that is the texture of thick pudding, just barely bolstered by a couple tablespoons of flour. It's what you like about panna cotta or flan—how responsive it is to your fork's every move—with none of the weird gelatinous jigglyness.

Serves 10 to 12, maybe more

For the crust:

8 ounces vanilla wafers, crushed (2 cups crumbs)
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted

For the filling:

Three 8-ounce packages cream cheese, at room temperature
1 cup ricotta
Table salt
2 tablespoons all-purpose flour
1 1/4 cups granulated sugar
2 tablespoons lemon zest
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
3/4 cup lemon curd

Position a rack in the center of the oven and preheat the oven to 375° F.
In a medium bowl, stir together the vanilla wafer crumbs and granulated sugar. Mix in the melted butter until the crumbs are all moist and clump together slightly when you press them.
Transfer the mixture to a 9-inch springform pan and use the bottom of a glass or a measuring cup to press it evenly onto the bottom and about 2 inches up the sides of the pan. (You can also dump in the crumbs, cover them with plastic wrap, and use the pads of your fingers to press them down.)
Bake until the crust is fragrant and slightly darker, 9 to 12 minutes. Let the pan cool on a rack and lower the oven temperature to 300° F.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of salt on medium speed, scraping down the sides of the bowl and paddle frequently, until very smooth and fluffy about 5 minutes. Make sure the cheese is lump-free.
Add the sugar and continue beating until fully blended and smooth.
Add the lemon zest and vanilla and beat until incorporated, about 30 seconds. Add the eggs one at a time, beating until just blended. Be careful not to overbeat the eggs—it can cause the cheesecake to puff too much and result in cracks across its surface.
Pour the filling into the cooled crust and smooth the top. Bake at 300° F until the center jiggles when nudged, 55 to 65 minutes. The cake should be a little puffy around the edges and moist in the center.
Set on a rack and cool completely, then cover and refrigerate until well chilled, at least 8 hours and up to 3 days. At this point, you can also freeze the cake for up to 1 month. To freeze, unmold the cooled cake and place it on a baking sheet in the freezer, uncovered, until the top is cold and firm, Wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator before serving.
When ready to serve, unclasp the springform pan and remove the side. Run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. (Or, do as I do, and leave the cake on the springform base.)
Spread lemon curd evenly over the top of the cheesecake. 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.
Keep in the refrigerator, covered loosely with plastic wrap, for up to 5 days.

Xi'an Rice Skin Noodles

Le 19 May 2015, 06:17 dans Humeurs 0

Unlike other noodles like wheat flour noodles and cold skin noodles (made from wheat starch) from the Xi'an region of China, rice skin noodles are made straight from whole short-grain white rice or rice flour. They're slippery, soft, and a bit chewy, and best served hot right out of the steamer with chili oil and seasoning. Here's how to make them at home, using either the traditional short-grain rice or rice flour.

Tip: I strongly recommend measuring the ingredients for this recipe by weight instead of by volume, as the quantities are not as exact in volume. For example, while my rice flour weighed at 170 grams comes out as at a bit more than 1 1/2 cups, the online conversion says it should be only 1 cup. So if you can, weigh it. - Mandy @ Lady and pups

Serves 3 to 4

200 grams (or 1 heaping cup) uncooked short-grain rice or rice flour
535 grams (about 2 cups plus 2 heaping tablespoons) water
65 grams (or 1/2 cup) potato starch (cornstarch will also work fine)
Canola oil for greasing

If using rice flour, proceed to Step 2. If using uncooked short-grain rice: put the rice in a large sieve and rinse it under water. Shake off any excess water, then transfer the rice to a blender along with the 535 grams of water. Let the rice soak for 4 to 5 hours mathconcept, at which point the grains should crush easily between your fingers. Add the potato starch or cornstarch and blend for 2 to 3 minutes, pausing to scrape the mixer down from the edges as needed. Once liquified, run the mixture through a very fine sieve into a large bowl. Use the back of a spoon to press down any large rice clumps to help them pass through the sieve. Set aside as you set up your steamer. Proceed to Step 3.

If using rice flour, whisk together the flour, potato starch or cornstarch, and the water together until well combined in a large bowl. Set aside as you set up your steamer.

Fill a large steamer with enough water to reach just below the steamer basket and bring it to a boil. (If you don't have a steamer, add water to a large pot or wok Mathnasium, then place a circular metal rack that's taller than the level of the water inside. Put the lid on and bring the water to a boil over high heat.) Find a shallow sheet pan that fits into your steamer or makeshift steamer (I used a pizza pan, but a shallow metal pie pan will also work), and brush the pan with canola oil. Whisk the batter, then pour in enough to cover the pan in a thin layer. Place the pan inside of the steamer as level as possible, so that the noodles cook evenly. Place the lid on the steamer and steam the sheet of rice mixture on high heat for 2 to 3 minutes, or until large bubbles form on the surface of the sheet of rice noodles. (If you have two shallow pans, you can repeat this process with the second pan while you remove the noodles from the other to cut the cooking time in half.)

To remove the steamed noodles from the pan, thinly brush the top surface of the cooked noodle sheet with canola oil, then run a spatula around the edges. Tilt the pan towards a cutting board, then gently scrape the noodle-sheet onto the cutting board. Cut the noodles into thick strips with a pastry cutter. Don't worry if your strips are curling up rather than staying flat -- no matter what, the noodles will stick to each other in the absence of liquid, so don't freak out. They will separate easily once sauce is applied.

Repeat the process until you’ve used up all of the batter. Serve the noodles hot SIEM Service Provider. I usually serve mine with with blanched bean sprouts, seasoned soy sauce, 1/4 teaspoon granulated chicken bouillon, and lots of chili oil.

Turkey-Free Thanksgiving Recipes

Le 23 January 2015, 11:12 dans Humeurs 0

L et's face it: Some of us are far from excited about the prospect of dining on another big bird on Thanksgiving Day. Maybe you never really liked turkey in the first place. Maybe several decades of leftovers have taken their toll. Or maybe you just want a second centerpiece to perk up your holiday table. Whatever the reason, if you're ready to try something new this season, look no further Dream beauty pro.

The recipes below feature meats and fowl that are similar enough to turkey to blend seamlessly into the Thanksgiving meal, but different enough to pull any holiday menu out of its slump. Succulent pheasant is braised in cider with apples and onions. A majestic crown roast of pork makes an impressive turkey stand-in, topped with a mound of savory stuffing. And rabbit, an underappreciated game meat, is prepared with a crowd-pleasing breading of mustard and crisp panko crumbs. Whichever you choose, feel free to accompany it with your usual beloved side dishes—these festive, autumnal entrées will fit right in.

❤Shop smart

Look over your recipes carefully at least a week in advance and make a list of any unusual items that you will need. Ingredients such as pheasant and rabbit are available from many high-end butchers but must be ordered ahead Dream beauty pro. Using appropriate cookware (such as a large Dutch oven for braising the three pheasants at once) will make feeding a crowd much easier.

❤Manage the oven

Determine which dishes on your menu require use of the oven, and plan accordingly. Large or slow-cooked items (such as the pork and the duck) will take up oven space for several hours just before dinner. If you can prepare some side dishes a day or two ahead, do so; otherwise, write up a schedule to help you manage your time.

❤Cool off

If refrigerator space is an issue, uncooked meats can be stored in a cooler, surrounded by plenty of ice. Attach a thermometer inside the cooler (not touching the ice) and add additional ice as needed to keep it at 40°F or lower.

❤Give out goody bags

After tasting these unorthodox dishes, even finicky guests may surprise themselves with their enthusiasm Dream beauty pro. Be sure to have plenty of disposable plastic containers on hand so you can send converts home with lots of leftovers.

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