We got back last night and I really wish I had a day to do laundry, unpack and sleep in our own bed for much, much longer. But no — off to work.
I’ll get a new post up tonight — either about hotels in the Bay Area, one of the meals we ate there, books I bought there or the much-anticipated Mexican Macaroni and Cheese recipe. Which will it . . . → Read More: Tell Me What They’re Doing in California
I decided to just go ahead and post this tonight, as I will be out of town on Friday. It’s a posting-palooza, I tell you!
Thanks to Lick the Spoon for coming up with a fun, creative theme for this month’s Sugar High Friday. Yay for alcohol! This was a very simple yet delicious recipe — I think it’s a keeper. I especially loved the visible vanilla seeds in the cream cheese filling. I made this version with frozen berries from Trader Joe’s, but I imagine that this will be even better in the sumer with fresh fruit.
The original recipe called for plain vodka but I had vanilla on hand, so I used that and cut down a bit on the vanilla extract. If using plain vodka, add 1 tsp vanilla extract to the gelatin mixture. This recipe can also be doubled easily, to make eight little tartlets.
Originally from Epicurious — Bon Appétit Magazine, specifically.
Vanilla Vodka Cheesecake Tartlets with Berries
1 1/4 cups graham cracker crumbs
1/4 cup (packed) dark brown sugar
1/4 cup unsalted butter, melted
7 tsp vanilla vodka
2 tsp teaspoons vanilla extract
1/4 tsp unflavored gelatin
1 8-ounce packages cream cheese, room temperature
1/3 cup plus 1 tbsp sugar
1 vanilla . . . → Read More: SHF18: Vanilla Vodka Cheesecake Tartlets with Berries
The sauce on this was amazing and so very simple. I’m still kind of learning my way around the pork chops and the pork loin roasts and all of that but the other white meat is getting more familiar to me. I found this recipe on Food Network and in their meal grouping, it was served with a Pumpkin Polenta. That recipe called for plain canned pumpkin which didn’t seem very appetizing to me (I know! I love pumpkin but…). Recently, though, I saw Giada (lbh) make an herbed polenta that looked pretty tasty. I made something along those lines to go with this dish and it turned out really good!
Pork Chops with Maple-Balsamic Sauce
4 (5-ounce) boneless center-cut pork loin chops
Kosher salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp Dijon mustard
1/4 cup pure maple syrup
1/4 cup chicken broth
1 tsp fresh, chopped rosemary
Heat a large skillet over medium-high heat. Pat the pork chops with a paper towel to remove excess moisture. Season them liberally with salt and pepper.
Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on . . . → Read More: Pork Chops with Maple-Balsamic Sauce & Creamy Herb Polenta
Finally pushed the new theme last night. Yay! The picture is of a scraped vanilla bean being ready to add to….my Sugar High Friday post. I’ll be able to get a new post up tonight — either Maple & Balsamic Pork Chops with Creamy, Herbed Polenta or Mexican Mac & Cheese and then it’s off to California for the rest of the week.
Hopefully, we won’t . . . → Read More: New Look!
I threw this together the other night for dinner, as I am trying to work my way through the leftover phyllo dough. jwa and I both liked it. The filling is creamy and gorgonzola-y, with a crisp and flaky pastry covering. I also experimented with using olive oil instead of melted butter to brush between the sheets of phyllo — seemed to work just fine.
Only 28 more sheets to go…
Chicken, Apple & Gorgonzola Strudel
6 sheets phyllo dough, stored under a damp towel while assembling
3 tbsp olive oil, plus 1 tsp
2 boneless, skinless chicken breasts (about 2/3 of a pound total), each breast cut in half
1 granny smith apple
1/4 cup walnuts, toasted
2 leeks, white parts cleaned and sliced
1 clove garlic, minced
1/4 cup low fat cream cheese, room temperature
1/4 cup Gorgonzola cheese, crumbled
2 tbsp Parmesan cheese
Preheat oven to 400 degrees. Grate the apple. I find this is easiest by cutting the apple into pieces, off the core. Grate each piece, pressing against the skin, so that everything up to the peel is grated. You’ll probably get about a quarter of a cup of grated apple. It’ll be pretty wet — don’t worry about squeezing that out. Just . . . → Read More: Phun with Phyllo II: Chicken, Apple & Gorgonzola Strudel