WHITE CHOCOLATE AND STRAWBERRY CHEESECAKE

WHITE CHOCOLATE AND STRAWBERRY CHEESECAKE
Thanks Kathy!

A spectacular cake that’s a superb way to say “Be my valentine.”

8 SERVINGS (Editors note: nice valentine!)

CRUST
18 vanilla wafer cookies (I usually use 24+)
1 cup almonds, toasted
4½ tablespoons unsalted butter, melted

FILLING
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar 2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs

3/4 cup fresh strawberries (raspberries work too) or frozen unsweetened, thawed, drained

TOPPING (After Refrigerating Overnight)
1 8-ounce container sour cream
3 tablespoons sugar ½ teaspoon vanilla extract
2 ½ pint baskets raspberries or one 1-pint basket strawberries
½ cup seedless raspberry or strawberry jam

FOR CRUST: Preheat oven to 350° F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart- shaped pan * atop foil. (* If unavailable, use a 8-inch spring form pan; omit foil.) Wrap foil around outside and 1 inch up side of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

FOR FILLING: Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust, lop with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes (time can be less based on oven and type i.e.: convection start watching after 30 minutes). Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

FOR TOPPING: Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

German Chocolate Cheesecake

Cheesecake Factory`s German Chocolate Cheesecake
CDKitchen http://www.cdkitchen.com

Category: C - Copy Cat Restaurant Recipes
Serves/Makes: 12 | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:

***Cheesecake***
24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
***Chocolate Cake***
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup flour
***Chocolate Glaze***
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
***German Chocolate Topping***
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans
***Garnish***
Whipping cream




Directions:
For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.

For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Recipe Location: http://www.cdkitchen.com/recipes/recs/512/Cheesecakes_Factory_German_Chocolate_Cheesecake44271.shtml
Recipe ID: 17646
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2007 CDKitchen, Inc.

Warm Chicken and Mushroom Salad

Warm Chicken and Mushroom Salad

The warmth of the chicken and mushroom brings out the tangy flavor of the Dijon dressing.
Preparation time: 20 minutes
Total cooking time: 15 minutes
Serves 4
• 2 skinless, boneless chicken breast halves
• oil, for cooking
• 3 tablespoons unsalted butter
• 7 ounces mixed wild mushrooms, trimmed
• 1 shallot, finely chopped
• 5-6 cups mixed salad leaves
• 2 teaspoons Dijon mustard
• 2 teaspoons red wine vinegar
• 1/3 cup olive oil
• sprigs of fresh chervil or parsley, to garnish
1. Season the chicken with salt and pepper, then heat a little oil in a skillet and fry for 4 minutes on each side, or until tender. Remove from the pan, cover with foil and set aside.
2. Heat a little more oil in the pan, add the butter and fry the mushrooms for 3-5 minutes, or until tender and lightly colored. Add the shallot and cook for 1 minute. Season to taste and removed with a slotted spoon.
3. Wash and dry the salad leaves and tear into bite-size pieces. Set aside in a large bowl. Remove the foil from the chicken and slice at an angle lengthwise.
4. Whisk together the mustard and vinegar. Continue whisking and slowly add the oil. Pour half the dressing over the salad leaves and toss well; place a mound in the center of each plate. Toss the mushrooms in half the remaining dressing and sprinkle over the salad. Arrange the chicken on top. Drizzle with the remaining dressing and garnish with springs

Ropa Vieja with Capers ACTIVE TIME 1 HR 40 MIN TOTAL TIME 3 HRS 4 SERVINGS PLUS LEFTOVERS FOR 4 ADDITIONAL SERVINGS This classic Cuban beef stew is called ropa vieja—"old clothes"—because the juicy beef is shredded like rags. The version here is the ideal recipe for a lazy Sunday afternoon: It is long-simmered and makes enough for two meals. On Sunday night, serve the meat with rice and beans. Later in the week, reheat it gently in a large pot, covered, for 15 minutes, then wrap it in warm tortillas with avocado slices, chopped red onion, hot sauce and cilantro and add a squeeze of fresh lime juice. To drink, try a Barbera from the Piedmont region of Italy. Its wonderful acidity will blend with the stew's acidic tomatoes, so the wine will end up tasting smoother, rounder and richer. A graceful, high-acid version, such as the 2001 Prunotto Fiulot Barbera d'Asti, is a good bet here. 1/4 cup plus 1 tablespoon extra-virgin olive oil 4 pounds flank steak, cut with the grain into 6 pieces Kosher salt and freshly ground pepper 8 cups water 2 bay leaves 2 medium onions, thinly sliced 2 medium red bell peppers, thinly sliced 2 medium green bell peppers, thinly sliced 14 medium garlic cloves, minced (about 1/3 cup) 8 whole cloves 2 cinnamon sticks One 28-ounce can peeled tomatoes in puree, drained and coarsely chopped (4 cups) 1/4 cup capers, drained and rinsed 1. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering. Blot the flank steak dry with paper towels and season it generously with salt and pepper. Working in 2 batches, brown the meat over high heat, about 10 minutes. Transfer the browned steak to a plate and repeat with the remaining meat. Return all of the meat to the casserole. Add the water and 1 bay leaf; bring to a boil. Reduce the heat to low, cover and simmer until the meat is very tender, 1 1/2 to 2 hours. 2. Transfer the stewed meat to a large bowl and cover with aluminum foil; reserve 3 cups of the cooking liquid. Discard the bay leaf. 3. In the same casserole, heat the remaining 1/4 cup of olive oil. Add the onions and red and green bell peppers to the casserole and cook over high heat, stirring frequently, until the onions are softened and golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes. 4. Lay the cloves, cinnamon and the remaining bay leaf on a square of cheesecloth. Gather the edges and tie them with kitchen string; add the spice bag to the casserole. Stir in the tomatoes, capers and the reserved 3 cups of cooking liquid; bring to a boil, then simmer over moderately low heat until the sauce thickens, 15 minutes. Season with salt and pepper. Discard the spice bag. 5. Meanwhile, using 2 forks, pull the meat into long shreds. Add the meat to the sauce and simmer over low heat until warmed through, then serve. MAKE AHEAD The beef stew can be refrigerated for up to 4 days. SERVE WITH Steamed white rice and black or pinto beans. --David Rosengarten This recipe originally appeared in October 2003. http://www.foodandwine.com/invoke.cfm?objectid=D48A28FF-3931-45E6-9C4F726711F3AC51

Pasta Sauce I

New Italian Recipes Presents:
Homemade Italian Tomato Sauce

Ingredients:
2 T extra virgin olive oil
1 medium onion, diced
3-5 cloves garlic, crushed with flat of knife and sliced thinly
1/2 to 1 cup diced, fresh basil. (It's your call. We usually use close to a cup)
1/2 cup red wine. (Good enough quality to drink)
1 T turbinado (raw) sugar (or Splenda)
Salt and freshly ground black pepper
1 28 oz. can crushed or diced tomatoes.
1 t lemon juice (optional)
3 T brandy (optional)

If you have good fresh tomatoes, blanch them in boiling water until the skins are loose and wrinkled. Cool in cold water and remove skins before dicing. If you squeeze through strainer with mesh small enough to catch the seeds, the removal of the seeds will make the sauce a little less bitter. We usually don't remove the seeds. We can't tell that it makes enough difference to go to the trouble)


Preparation:
Sauté onions in olive oil over low heat, covered, for 10-12 minutes.

Add garlic and basil, re-cover, for another 5 minutes or so.

Uncover and add wine. Reduce by about half.

Add tomatoes and S & P and simmer for 15 minutes. You can reduce the sauce further and intensify the flavor. We like to add the brandy and lemon juice about 3-4 minutes before finishing.

If you want to turn this sauce into Neapolitan Sauce, add 10-12 sliced ripe olives, and 1 1/2 T capers just before finishing.

Fresh Italian Parsley can be added at the end if you like it.

For a nice twist, add 3-5 crushed and chopped anchovies. You talk about kicking something up a notch! Especially good in fish stew (Cioppino). Yum!!!

Write it down and star it, pupils: This tangy tomato sauce can be used virtually anytime when you would like a juiced-up alternative to a can of tomatoes called for in a recipe. It's worth the effort!

Note: You can double this easily, but adding 3-5 more cloves of garlic is not necessary unless you are a garlic hound like us. (If you can believe it, we've actually heard there are some people who do not like garlic! Hard to believe, but I guess it's true. Pity for them!) Obviously, these people are "not" Italian, even at heart!

So, make a large batch of sauce and use what you need for the recipe you are preparing, then freeze the rest in batches for future recipes. You can thaw it out in the microwave or in warm water in no time. Restaurant chefs do it all the time, DOD can vouch for that. Why not you?

Meatball Recipe

3 lbs hamburger (90% -92% Ground Sirloin is best)
1 cup chopped onion – Sauté with garlic and Olive Oil before adding to meat
3 – 4 Cloves Garlic - Sauté with onion and Olive Oil before adding to meat
1 Cup Bread Crumbs
Parmesan Cheese – mix in with bread crumbs
1/3 cup milk – mix into bread crumbs evenly. Than mix into hamburger
¼ cup Red Wine
Oregano
Italian Seasonings
Basil & rosemary (optional to mood and taste)
2 – 3 eggs – mix into meatballs
Salt & Pepper

Make meatballs 1 – 1 ½ “ and place in glass cooking pan

350 (375) degrees 25 minutes, than boil in sauce 15-20 minutes

porcini mushrooms and NY Strip Steak

This makes plenty of sauce for a 1 1/2 pound hanger steak for two—and it doesn’t have to be hanger (onglet) steak at all; I’m just being de rigeur.


1/3 cup of dried porcini mushrooms,
rinsed and broken into fairly uniform pieces
1/2 cup Madeira wine
3 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 large shallots, minced
1/2 cup heavy cream (or creme fraiche, if you’ve got it lying around)
1 tablespoon balsamic vinegar (or less)
salt and pepper to taste


In a glass measuring cup, pour Madeira wine over dried mushrooms just to cover. Microwave on high for a minute or just until boiling. Set aside to cool for a few minutes, then stir in sherry and lemon juice. Let soak for a half-hour, then remove the mushroom pieces and strain the liquid through a fine sieve to remove any grit.

After a high-heat saute of steaks in a large cast-iron pan, remove steaks and, if necessary, drain all but about 2 tablespoons of fat. Keep the steaks warm with an aluminum foil tent.

Over medium heat, carefully add the mushrooms and their marinade into the hot pan and stir vigorously for 2 minutes.

Add shallots, and stir just until they begin to color.

Off heat, stir in cream and balsamic. Taste. Adjust seasonings. Pour over steaks. Yum.

Yield: Plenty for two portions; easy to double

ARTICHOKE PASTA

SERVINGS: 4

2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper
2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
3/4 pound fusilli
1/2 cup grated Parmesan cheese
2 tablespoons chopped chives, scallion tops, or parsley

1. In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.

2. In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives.

Canned vs. Marinated Artichoke Hearts
We vastly prefer canned artichoke hearts to the marinated type that come in small jars. The marinated ones often have an acrid taste. When using the canned artichokes, drain and rinse them first to remove any "tinny" flavor from the can.

Chicken with Prosciutto and Balsamic

When searing the chicken breasts, be sure to use a large, heavy pan and don’t crowd the food. This would lower the temperature, trap moisture and create steam, preventing the chicken from browning properly. The drippings left in the pan after searing contribute rich flavor to the sauce.

6 boneless, skinless chicken breast halves,
lightly pounded to 1⁄2-inch thickness
3 Tbs. chopped fresh sage
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
3 Tbs. extra-virgin olive oil, plus
more as needed
1 1⁄2 cups unsalted chicken stock
2 oz. thinly sliced prosciutto, julienned
2 to 3 tsp. balsamic vinegar


Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.

In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.

Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside. Serves 6.

Williams-Sonoma Kitchen.

Chicken Cutlets with Artichoke Hearts

Recipe By: Chef John J. Vyhnanek

Serving Size: 2

Preparation Time: 1:00

Amount /Measure/ Ingredient

2 6-ounce chicken breasts, boneless & skinless, well trimmed, pounded to 1/4" thickness

1/2 cup flour

1 teaspoon salt

2 tablespoons olive oil, not extra virgin

1 clove garlic , chopped

1 tablespoon shallots, chopped

1 cup mushrooms, quartered

4 ounces dry white wine

4 slices lemon

6 ounces rich chicken stock

1 cup frozen or canned artichoke hearts, cut in quarters

2 tablespoons parsley, chopped

salt and white pepper to taste

Garnish:

2 sprigs parsley

Preparation:

Dip the well trimmed and pounded chicken breasts in flour seasoned with 1 teaspoon salt. In a sauté pan that has been preheated along with the olive oil, put in the chicken breasts as the oil begins to shimmer. Cook until light golden on both sides, about 10 minutes on medium-low heat. Remove from the pan and keep warm. Now add the shallots, mushrooms and garlic and cook for two minutes (do not brown). Add the lemon slices, white wine and chicken stock. Bring to a boil over high heat and cook until the liquid is reduced to half its original volume, now about 5 ounces. Season with salt and ground white pepper to your liking (I would start with 2 or 3 dashes of white pepper and 1/2 teaspoon of salt). Bring the sauce to a boil over medium heat and reduce to simmer. Place the artichoke hearts and warm chicken breasts back in with the sauce and cook half-covered for 3-4 minutes to re-heat the chicken. Add the chopped parsley and serve with pasta of your choice; thin linguine is a good choice. Garnish everything with sprigs of parsley.

Note* In Italy this dish is finished at the last minute by adding a mixture of chopped garlic, grated lemon, oregano and, believe it or not-- butter. If you would like to do the same, here's how to make this butter. Combine 2 tablespoons unsalted butter with 1/2 teaspoon minced garlic, 1/4 teaspoon grated lemon rind and a pinch of oregano. Just before serving the dish, blend the butter into the sauce over very low heat, do not boil!

LIME FLANK STEAK WITH CHIPOTLE-HONEY SAUCE

FROM LHJ ONLINE
http://www.lhj.com

In this recipe, chipotle and dried, smoked jalapeno chiles give the sauce a
smoky heat. Slicing the steak very thin against the grain keeps it tender.

Prep time: 25 minutes plus marinating
Grilling time: 10 to 14 minutes
Degree of difficulty: easy

6 tablespoons fresh lime juice
1/4 cup vegetable oil
1 canned chipotle chile,* chopped
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
2 flank steaks (1 1/4 to 1 1/2 lbs. each), trimmed
Salt
Cracked black pepper
--------------------
CHIPOTLE-HONEY SAUCE
1/4 cup honey
1/4 cup fresh lime juice
3 canned chipotle chiles* (don’t forget to remove the seeds)
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons prepared mustard
2 garlic cloves
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cracked black pepper
2 tablespoons chopped fresh cilantro

1. Combine lime juice, oil, chile, cilantro and garlic in large non-aluminum
baking dish. Add steaks, turning to coat. Cover and refrigerate at least 3 or
up to 24 hours, turning once or twice. Remove from refrigerator 30 minutes
before grilling.

2. Make Chipotle-Honey Sauce: Combine honey, lime juice, chiles, oil, vinegar,
mustard, garlic, salt, cumin and pepper in blender; blend until smooth. Stir in
cilantro. Makes 1 cup.

3. Prepare grill.

4. Grill steak over medium-hot heat 5 to 7 minutes per side for medium-rare. Let stand 5 minutes. Slice very thin against the grain.

Serve with Chipotle Honey Sauce. Makes 8 servings.

*Chipotle chiles are available in Hispanic markets and by mail from Mo-Hotta Mo Betta, 800-462-3220.

PER SERVING
Calories 345
Total Fat 19 g
Saturated Fat 6 g
Cholesterol 78 mg
Sodium 519 mg
Carbohydrates 11 g
Protein 32 g

DAILY GOAL
Calories 2,000 (F), 2,500 (M)
Total Fat 60 g or less (F), 70 g or less (M)
Saturated Fat 20 g or less (F), 23 g or less (M)
Cholesterol 300 mg or less
Sodium 2,400 mg or less
Carbohydrates 250 g or more
Protein 55 g to 90 g

EXCELLENT SAUCE TOPPING --- (nice compliment or replacement for above)

Ingredients

• 6 husked and finely chopped tomatillos (1-1/2 cups)

• 2 to 3 canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped

• 1/4 cup finely chopped red onion

• 1/4 teaspoon finely shredded lime peel

• 1 tablespoon finely snipped fresh cilantro

• 2 cloves garlic, minced

• 1 tablespoon honey

• 1/4 teaspoon salt

For Chipotle-Tomatillo Salsa, stir together tomatillos, the 2 to 3 finely chopped chipotle peppers, red onion, the lime peel, 1 tablespoon lime juice, 1 tablespoon cilantro, 2 cloves garlic, honey, and salt. Cover and let stand at room temperature for 30 minutes to blend flavors.

Salsa Mexicana
Mexican Sauce
If the sweet field-ripened tomato is used to make this classic condiment, which is served in every Mexican restaurant, it is the perfect complement to antojitos. Notice that the ingredients for this salsa should be finely chopped and not put in a blender.

3 ripe tomatoes, chopped

½ cup (4 oz/125 g) chopped onion

4 - 6 chiles serranos, chopped ( we use 1 to 2 seranno chilies, de-seeded… it is always easier to add more chilies to taste)

½ cup (3/4 oz/20 g) chopped cilantro

2 teaspoons salt

2 teaspoons lime juice

Combine the tomatoes, onion, chilies, cilantro, salt and lime juice in a sauce dish. Stir well and correct the seasonings. The salsa is bet if prepared 1 hour in advance so the flavors will blend.

Makes about 1 ½ cups

SALSA DE – TOMATE VERDE COCIDA

Cooked Tomate Verde Sauce

An earthy, everyday salsa found sitting in bowls on the table of small restaurants throughout Mexico.

3 cups (24 fl oz/750 ml) water

2 ½ teaspoons salt

2 cloves garlic

4 chiles serranos ( We start with 1 to 2, and then taste. You can always add more. We cook the additional chiles at the same time, but separate them and keep them out of the blender until we are satisfied with the degree of spiciness)

1 lb (500 g) tomates verdes, husks removed

½ cup (¾ oz/20 g) loosely packed cilantro (coriander)

¼ cup (2 oz/60 g) chopped onion

* In a saucepan, bring the water and 1 teaspoon of & salt to a boil. Add the garlic, chiles and tomates verdes and simmer, uncovered, for 8—10 minutes. Drain, reserving ½ cup (4 fl oz/125 ml) of the liquid.
* Transfer the garlic, chiles, tomates verdes and liquid to blender. Add the cilantro and remaining salt and puree briefly. Transfer to a bowl.
* Stir in the onion and let the sauce cool before serving. Can be refrigerated for up to 3 days.
MAKES 2 CUPS (16 FL 0ZJ500 ML)

CLASSIC FONDUE

Ingredients:

2 cups plus 3 tablespoons dry white Riesling or Chablis wine
2 cloves garlic, crushed
2-1/2 cups shredded Emmentaler cheese (10 ounces)
1-1/2 cups shredded Gruyère cheese (6 ounces)
1-1/2 tablespoons arrowroot
2 loaves whole wheat French bread
3 tablespoons Kirschwasser liqueur
1 teaspoon white pepper
1/2 teaspoon ground nutmeg

There are two important things for making a successful fondue. First, the cheese must be cooked over a very low heat so it does not become stringy. Second, the fondue must be kept hot at an even, low temperature.

Preparation

1. In a fondue pot or electric wok,* heat 2 cups of the wine and the garlic over medium heat until air bubbles rise to the surface. Reduce the heat to low and add a handful of cheese to the wine. Using a wooden spoon, stir the cheese until it melts. Add the cheese in small amounts while continually stirring. (Do not worry that the cheese and wine do not blend completely.)

2. Dissolve the arrowroot in 3 tablespoons of wine, then stir it into the fondue. Cook over low heat until the cheese and wine have become a homogeneous mass.

3. Cut the bread into bite-sized cubes, keeping a crust on each cube. Place the cubes in a single layer on a baking sheet and toast them in the center of a 350oF oven until crisp and lightly browned (about 12 minutes).

4. Add the kirschwasser, pepper, and nutmeg to the fondue and stir until well blended.

5. Using a fondue fork, spear a crisp bread cube and dip it into the gently bubbling fondue. Remember, you owe your partner a kiss if you lose your bread in the fondue.

* A wok's sloping sides make melting and stirring the ingredients easier and retrieving the dunked bread simpler. But, better still, a wok is a natural gathering place for a crowd.

Makes 4 servings.

AGUASCALIENTES

Enchiladas Verdes

According to Renato Luduc, the writer and poet from the state of Aguascalientes, “After the cock fights, after card games, there is no Aguascalientes visitor or family member who doesn’t go on to savor a plate of chicken enchiladas or some other regional dish at the stands lined up alongside the beautiful gardens of San Marcos.”

Green Enchiladas

1 whole chicken breast, about 12 oz (375 g)
6 cups (48 fl oz/1.5 1) water
5 cloves garlic
1 small onion (4 oz/125 g), 1,4 cut in half, ½ thinly sliced
3 small sprigs parsley
salt
1 carrot, cut into large pieces
2 - 4 chiles serranos
2 lb (1 kg) tomates verdes, husks removed
½ cup (¾ oz/20 g) coarsely chopped cilantro (coriander)
1 tablespoon oil
12 corn tortillas
oil for frying
1/2 cup (4 fl oz/125 ml) thick cream (crème fraiche) (optional)
1/2 cup (2 oz/60 g) crumbled queso fresco or grated Cheddar cheese (optional)

* Place the chicken, water, 3 cloves garlic, ¼ onion, parsley, salt to taste and carrot in a large saucepan, cover and simmer until the chicken is tender, about 20 minutes. Remove and shred the chicken, reserving the stock.
* Add 2 cloves garlic and the chiles to a saucepan of boiling water. After 5 minutes, add the tomates verdes and cook another 7 minutes. Drain.
* In a blender, purée the tomates verdes with the garlic, chiles and another onion quarter. Add the cilantro and process briefly so that the dilantro is not ground too fine. Add 1 cup (8 floz/250ml) of the reserved chicken stock.
* Heat the oil in a small skillet and sauté the puréed tomates verdes in it. Add 1 teaspoon salt and correct the seasonings. Lower the heat and cook, uncovered, for 10 minutes. If the sauce is too thick, add another ½ cup

(4 floz/250 ml) stock.

* Heat ½ in (1 cm) oil in a skillet and fry the tortillas in it until they just begin to soften, 10 seconds on each side. Immerse each tortilla in the warm sauce, then transfer to a plate. Place some chicken in the center of each tortilla, roll up and arrange on a platter. Spoon the warm sauce over the enchiladas, garnish with the sliced onion and add cream and queso fresco if you wish.
* Variation: The enchiladas can be placed in an oven- proof dish, covered with sauce, wrapped in aluminum foil and placed in a preheated oven (375°F/190°C) for 10 minutes. Remove from the oven, sprinkle with
Cheddar cheese and return to the oven until the cheese browns slightly.

SERVES 6 Photograph page 50

Italian Broiled Shrimp

20 min

Back in “the good ol’ days”. . . when shrimp was inexpensive, we enjoyed this dish frequently. It is fantastic eating.

18to 24 large (jumbo are better) shrimp

2tbs. all-purpose flour

1/4 cup butter

1/4 cup olive oil

Drawn Butter Sauce

4 tbs. butter

2 tbs. all-purpose flour

salt and freshly ground pepper

2 tsp. fresh lemon juice

1 cup hot water

2 tbs. finely chopped garlic

1/4 cup fresh chopped parsley

1/2 tsp. oregano

Dust shrimp generously with flour. In a flat broiling pan, melt 1/4 cup butter under broiler. Add oil and heat until bubbly Place shrimp in pan, coat with butter-oil mixture. Broil under heat about 3 minutes. Shrimp will not be done.

Prepare Drawn Butter Sauce. Melt 2 tablespoons butter in saucepan over medium heat. Add flour, salt and pepper. Stir well. Whisk in lemon juice and water. Cook about 5 minutes. Add remaining 2 tablespoons butter and stir until melted. Just before removing from heat, add garlic, parsley and oregano to sauce. Heat about 1 minute. Pour over broiled shrimp and stir until shrimp are coated. Return shrimp to broiler and broil under high heat 3 to 4 minutes, or just until shrimp turn pink. Serve with plenty of French bread to soak up that marvelous sauce. Serves 6.

Tagliolini with Eggplant and Mint

TOTAL TIME 30 MIN

6 SERVINGS

1 pound tagliolini or linguine
1/4 cup extra-virgin olive oil
1 small shallot, very finely chopped
1 large Japanese eggplant (about 6 ounces), cut into 1/4-inch pieces (2 cups)
1/2 cup vegetable stock
1 cup chopped canned tomatoes, drained
2 tablespoons chopped mint
Salt and freshly ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Romano cheese, plus more for serving

1. In a large pot of boiling salted water, cook the tagliolini until al dente.

2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the shallot and cook over moderately high heat until softened, about 1 minute. Add the eggplant pieces in an even layer and cook undisturbed until browned on the bottom, about 1 minute. Cook, stirring a few times, until tender, about 2 minutes longer. Add the vegetable stock and simmer for 1 minute. Add the tomatoes and mint, season with salt and pepper and cook over low heat for 4 minutes.

3. Drain the tagliolini, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the butter and 1/4 cup of the Romano cheese and toss well. Add enough of the reserved pasta cooking water to moisten the pasta, then season with salt and pepper. Transfer the pasta to bowls and serve with extra Romano cheese.

--Celestino Drago

This recipe originally appeared in February 2004.