So...whats for dinner?
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minus - the glass of wine description made me laugh, you and I could eat together happily! I'm a grazer more than a consumer of balanced meals even though I cook them often. To make the fridge Cheesecake you combine 3 large pkgs of softened cream cheese with 1 c sugar and beat in the mixer at pretty high speed until the sugar has dissolved and the mixture is fluffy. Slowly add 2 c heavy cream and when it is incorporated add 1 t vanilla and then whip at high speed until very light - like the heavy cream has whipped. In a large springform pan put a wall of cake ladyfingers (the soft ones) around the edge and a floor, filling the gaps with torn lady finger. Put 1/3 of the filling on, a layer of ladyfingers, repeat twice, ending with filling. Chill for 15 mins and top with cherry pie filling. Chill overnight. If topping with fresh fruit do that after the overnight chill, just before serving. To serve, take the side of the springform off but leave the cake on the springform bottom.
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Sandy, ARGH!! As if you haven't had enough problems. Hope it truly is minor.
Lacey, you definitely are busy. Have fun!
HUGS!
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Special, that is how my mom makes her cheesecake except she doesn't put it in a springform pan
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Thanks Special.
Oh whew Mommy - My first thought about Special's recipe was - there's another darn pan I'll have to buy. Somehow I've managed my entire life w/o a springform pan. On the other hand, I'm not sure what I'd use to make the cheescake. Maybe a Corningware or Pyrex dish and just scoop it out to serve?
I'm looking forward to comparing Freya's version.
Lunch (AND dinner) was a Seafood Cobb Salad at Pappadeaux. Baby spinach, greens, shaved cucumbers, red onions, hard boiled eggs, avocado, Applewood smoked bacon, blue cheese chunks, shrimp & crab. They have changed their Remoulade dressing - and it was the only place in town that even knew what that was. Maybe the addition was Creole mustard? Horseradish? Louisiana style hot sauce? I'm used to the Remoulade on the Crab Louis salads in San Francisco, so this was not what I was looking for. But the salad itself was magnificent & would have served two people, and that was the small size.
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Most remoulade I've had was made with Creole mustard, egg yolk (or mayo), horseradish and a little cayenne. When I lived in the PNW, crab Louis was made with Thousand Island dressing.
Please forgive the typos--am typing on my iPad in a hotel (Bob has an early reading day at Advocate Christ tomorrow and wanted me to stay over with him--a horrendous 2-1/2 hr drive in rush hour and rain). Had apps In the exec. lounge: beef & mushrooms en croute, roast beef bruschetta, and Greek salad skewers. Then to dinner at Cooper's Hawk Winery, where Bob had a large kale salad with a salmon filet and I had seafood bisque and ahi tuna sashimi with a sriracha-black sesame seed vinaigrette.
Weather is ugly. Temp dove to 34 before rebounding into the low 40s with the rain. Will get up to about 50 tomorrow with scattered storms (we'll miss the violent ones) changing to snow overnight--3" Sat. Then 40 Sunday, with more rain in the evening. All next week will be "wintry mix." Mr. Kim who owns the hardware store around the corner is doing the happy dance, because maybe now he'll finally sell some shovels and salt.
Tomorrow night we will hunker down with our download of "Moonlight" and borrowedAcademy-voter DVD copy of "Fences." Maybe we can find a showing of "Lion" Sat. night if Bob gets home early enough and it's not snowing too hard. He is obsessed with winning the Oscar quiz at the party we're attending Sunday night at Cellars.
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You could make the Cheesecake in any pan, or even a bowl since you're not baking it, that has straight sides or a cylindrical shape that you think you could get a slice out of. If you google "ladyfinger Cheesecake" you will see a visual of what the finished product looks like and it might help you figure out an alternative to a springform. You could also modify amounts and not layer the ladyfingers and use a deep dish pie plate maybe
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That's right Special. My mom always used a baking pan to put it in. Came out very easy. Think I will make a cheesecake for dessert for Easter. Haven't made one in a while
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Minus, the version I use is pretty close to SpecialK's. I make a biscuit base (I think it's similar to your graham cracker base) add a good slug of Baileys, and for one niece, with an extra sweet tooth, some crushed Maltesers mixed into the cheesecake for texture. The sponge fingers, as they are called here are used more for Tiramisu. I think using them for the cheesecake makes it looks more spectacular though.
I might have to make a cheesecake this weekend, or Tiramisu.
I find baking a great distraction, and would happily spend all day in the kitchen.0 -
Thanks Freya. I had to look up Maltesers. Sounds like they're sort of like our old fashioned Malted Milk Balls. Interesting that there are are slightly different ingredients in different countries. In Canada and the US they have corn syrup. Not so in England, Ireland, New Zealand and Australia. See below from Wiki. I'll have to look for them in the stores.
In January 2017, Maltesers officially became available in the United States for the first time
https://en.wikipedia.org/wiki/Maltesers
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Minus, it is interesting. Corn syrup is rarely used here, we mostly use cane sugar. Then we have the different names for things, such as biscuits. We use the term as a generic for any type of biscuit from shortbread to cream filled and crackers. I think what you call a biscuit is closer to a scone here.
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Hunting for my spring form pan. Dinner was spaghetti with meat sauce. Enough for tonight.
Cold weather is returning this weekend. Will make a beef stew.
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Do you have a favourite go to slice recipe? I think you might call them a tray bake?
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Speaking of Aussie food favorites, I couldn’t find Vegemite but Marmite is sorta passable. However, no restaurants or pastry shops here make Pavlovas. Will probably need to go Down Under to try one—Australia & NZ are on my travel bucket list (as are Maui and AK’s Inside Passage).
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Oh Sandy, sometimes the salty sharpness of vegemite is the only thing that will cut through the vile taste in your mouth from chemo. I'm not a big marmite fan, but love my vegemite.
We love a good Pav - another typical Australian thing is to shorten the name of everything. (Spag Bol for spaghetti bolognese)
There has always been contention as to whether the Pav is Aussie or NZ.
We have a holiday booked to Scandinavia and Iceland, supposed to leave in 6 weeks - really, really want to go.
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Oh, Freya, I hope you can make that trip! We just got a brochure from Viking Ocean Cruises for a Med-to-Baltic cruise that starts in Barcelona and ends in Stockholm—just about every port including St. Petersburg. Bummer is that it's 22 days long, and the only way Bob can take that much time off is if he wins the lottery and pays into his practice's operating account an amount equal to the revenue he'd have generated had he been working instead of on holiday. (He had to take a cut to his monthly draw equal to all the operating expenses of his practice during the time he lost recovering from a botched colonoscopy, hospitalizations and two surgeries back in 2015). With us, the cost of the travel—even Business Class—is not the dealbreaker: it's how much money he and his office would lose by his taking time off. I wish he'd retire, but he wants to keep practicing until he's incapacitated. Hoping against hope that one of his hospitals would buy his practice. We'd see a cut in income, but he'd have sane hours and defined sick and vacation time. (Not to mention no malpractice insurance premiums to pay, no worries about not making payroll and either having to take a cut or dip into our own money). My PCP and MO both are employed by their respective hospital systems, and get to live like normal people. I envy those in rational and civilized countries that have effective and thorough national health systems…but I envy the physicians employed by them, and their families, even more.
As to Vegemite, maybe cancer centers could import a bunch of it to give out to chemo patients, the way they currently hand out boxes of LemonHeads hard candies. A couple of years ago, an Aussie-emigre folksinger friend of mine (we had roomed together at a festival and a conference) hosted a showcase room at a regional Folk Alliance conference—and refreshments were Foster’s Lager and Vegemite mini-sandwiches. The latter were surprisingly good.
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Freya - I'm thinking of English biscuits I guess - which are just our cookies. I love scones, but would say they are more like American 'English Muffins' only smoother. Southern biscuits (w/fried chicken or with gravy) are crumbly.
My SIL went to Iceland. It was her favorite trip ever and she's been all over. I sure will be looking forward to your report/review if you can go. She said that Iceland butter is the best in the world (with apologies to the Irish who probably think the same thing). You can just eat it with a spoon.
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Yesterday it was 70°, tonight 35. I decided to make some vegetable beef soup using up odds and ends in the veggie bin - a leek, a couple of ears of corn, a few green beans, carrots, a small piece of cabbage, etc. I had a small piece of chuck roast in the freezer and a few beef bones that I made the stock from. We ate the soup with a baguette - very satisfying. Plus we'll have lunches for a couple of days. I'll take some to dad Monday which will make him happy. I also made a small blackberry cobbler that's a tad too sweet. I over compensated with the sugar because I had two cartons of blackberries, one of which was deliciously sweet, but the other was puckering! They both had good blackberry flavor though. I really prefer my fruity fillings on the tart side.
Freya, Iceland! How awesome! What kind of foods do they eat (besides fish)?
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Nance, berries were on my radar today as well. Our Loganberries were ripe (cross between a raspberry and blackberry), so I made 4 jars of jam and a compote to have over some crepes tonight. I bottled 11 jars of pears in a cinnamon and vanilla simple syrup. I also made a loaf of rye and caraway seed bread, so sadly no time for a cheesecake.
Iceland, lots of fish on the menu, lamb, and Skyr. Skry is like yoghurt, but is technically a soft cheese, high in protein and very low in fat. I am desperate to go, but I am trying not to get my hopes up too high. My MO and I will make the decision on March 6th. It all depends on if the chemo is working, I can take an oral version (Navelbine) with me if necessary. The other thing is medical/travel insurance, I wont have any being stage IV. It never bothered me too much when it was just bone mets, but now I need to think more carefully.
Minus, it gets so confusing with all the different terms
Sandy, I'm glad you like vegemite, most people hate it unless brought up with it. A Festival that might interest you.
Pan fried fish with an avocado and tomato salad for dinner.
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I've got one more batch of turkey broth to preserve and then I think I may do some orange marmalade. I have the orange tree and MIL has a lemon tree.
Thank you Freya for the reminder.
And I guess another term to add, "canning" and "bottling", I'm guessing are the same thing... preserving foods in jars by heating in boiling water or in a pressure "canner".....
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Hubby brought home KFC last night, so tonight is what was leftover from last nigh
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Eric, This recipe for a quick fig jam is very tasty. I didn't use the microwave though. I have to battle the birds for any figs, so one or two jars is about all I get.
I've all but admitted defeat with making marmalade, the texture never seems right.
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I just put the weight on the pressure canner and it's up to about 5 PSI. I need 15PSI and then I can start timing it. 20 minutes at 15PSI and then the cool down.
I ended up with three pressure canners, two Presto brand, and one All American brand. They were bought at a garage sale and I use them all a fair amount. My only problem now is that the new microwave oven (sits above the stove) reduced the clearance above the stove enough that I can't fit any of the canners on the stove. To fix that, I bought a kerosene burning stove and I use that on the back porch. .I feel like my grandfather and grandmother should be here helping me. :-)
I use oranges (for eating) from the tree in the back yard, so the marmalade doesn't have that bitter Seville orange flavor that many marmalades have. And, this will fill 7 eight ounce jelly jars.
4 oranges, 2 lemons, 5-1/2 cups of sugar, 1/8 teaspoon of baking soda and a box of powdered pectin (my pectin boxes are 1-3/4 ounce net weight).
I use a potato peeler to get the colored part of the skin off of the oranges and lemons and then use a food processor to reduce the "chunk" size of the skin. l've tried a "zester", but that makes the skin pieces too small.
I then peel the fruit, removing as much of "the white stuff" off of the fruit as I can, chop the fruit up and save all the juice with the fruit.
Put the peel, 2-1/2 cups of water and baking soda in a pan, bring to a boil, cover and simmer for 20 minutes. I use a Pyrex glass "can use on a stove" pan for this. (My mom gave them to me).
I then add enough of the fruit/juice to get 4 cups of liquid, add the pectin and turn up the stove heat to "high". Once the stove is on "high", I have to continually stir until I'm all done. When the mixture is at a hard boil, add the sugar and let it come back to hard boil. Once it returns to a hard boil, keep it boiling for 1 minute and then remove the pan from the heat.
Skim off the foam put into the jars, leaving about 1/2 inch of space at the top, put the lids on and process in a boiling water bath for:
Below 1000 feet elevation above sea level; 10 minutes
1000-3000 feet elevation above sea level; 15 minutes
3000-6000 feet elevation above sea level; 20 minutes
6000-8000 feet elevation above seal level; 25 minutes
8000-10000 feet elevation above sea level; 30 minutes.Adding...
The last 10 jars if turkey broth are cooling on the counter....All 10 jars sealed.
I have 30 jars on the shelf, which I'm hoping will last until Thanksgiving.
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Eric- don't you just LOVE that "pop" when jars seal? Makes me SO happy!!! Looking forward to canning this summer. Our neighbor loves it too and tonight we started to make a "game plan" for canning fresh veggies this summer as we planned our gardens. Fun very good stuff!
Supper with the next door neighbors- grilled filets and rib eyes to enjoy tonight and use this week, garlic potatoes, big tossed salad, broccoli casserole (I made it with coconut oil instead of butter and unsw almond milk instead of cow's milk), grilled asparagus and blueberries/strawberries for dessert. We split leftovers to use the next few days. We usually do this on Sundays but they have a church commitment on Sundays for the next 6 weeks. We get the better end of it all because they are just such a precious little family and we are like "adopted grand parents" they have a 2 year old and a 4 year old and we have become like family without all of baggage that can come from being fam...they help us see how our adult children are thinking/feeling and we help them deal with their parents without all of the family trappings...and we love those little people as if they were our own......they are a blessing for sure! Lovely evening!
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Freya...thinking of you and hoping your treatment is working and that you are feeling well enough to enjoy what you love! AM hoping your trip is a go and that you can look forward to that. Please keep us posted- sending hugs and healing mercies to you!
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Happy - what a nice relationship. And dinner sounds delish.
Linner here was roasted root veggies. I used what I had so the combo was turnips, carrots, celery, onions & garlic - tossed in oil & seasoned with rosemary. I tried a recipe that said to add dry white wine the last 15 or so minutes. I prefer my cooked veggies cooked not al dente, so this was a nice addition. Don't get me wrong, I love crispy raw veggies. But when they're supposedly cooked, I don't like them hard.
Mommy - I never had KFC until I was 20, but the memories are so good that I still like their 'original' when I order fast chicken. Hmmm, don't think I've had any in over a year so it must be time.
Eric - A true labor of love. And a nice addition to your pantry.
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Happy, that is such a great relationship you have with your neighbours. Nice people attract nice people. Thank you so much for the hugs and kind thoughts.
I too love that popping, plinking sound. Has anyone pressure canned meat of any type? I have thought about it, more out of curiosity than anything, but it seems you need to use a lot of salt?
Minus, I can remember when KFC was the only fast food here, apart from the fish and chip shop. I think it's been about 20 years since I had any.
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Freya - this is not merry ole England, but we used to get fish & chips at Long John Silvers 30 years ago. I wonder if they're still around? Yup, looks like there are 4 or 5 left in town but none by me.
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We have a Long John Silvers up in Skokie—it had closed for renovations for so long that we thought it had gone under. I vastly prefer the fish & chips (especially walleye in season) at Culver’s. I didn’t have KFC till I was 21 and living in Seattle—all we had in Brooklyn during my youth was Chicken Delight (the radio jingle was “Don’t cook tonight—call Chicken Delight”).
Freya, sure hope you find a way to do that cruise. Is it Viking? We got a special offer today for free air and reduced cabin fare for a Viking Ocean Cruise from Barcelona to Bergen, starting on Easter Sunday. Two problems with that: first, that would mean no CLE trip to London (unless I go alone, hang around London a couple of days and fly to Barcelona to meet Bob & board the ship on Sunday)—it’s a 15-day cruise and that’s about the outer limit of the length of time Bob can take off. (We had originally planned to do 5 days in London and 3 in Barcelona). Second, I would not get back in time for the JustPlainFolks Music Awards banquet in L.A….if it’s held April 29 as originally tentatively announced. If enough nominees can’t make it that weekend, then it would be switched to July 1—which would work better. Either way, we wouldn’t be hosting Easter brunch or Seder (there will be a Seder the first night in London, though…in Hebrew & English, thank goodness—unlike the Sephardic one I attended in Madrid two years ago with the non-Hebrew parts entirely in rapid-fire Ladino and the Hebrew parts transliterated with Spanish pronunciation).
Speaking of renovations and construction, I got the unpleasant news that the monthly songwriters’ showcase I was supposed to play March 7 has been canceled—the bar hosting it is closing for major remodeling. It’s always something. In my nightmares, I will see sledgehammers and paint rollers running amok across my iCalendar app, obliterating all the events I was happily anticipating.
Dinner tonight while we watched Moonlight (pay-per-view) and Fences (borrowed “for your consideration” DVD copy) was Caesar salad and NY pizza (half anchovy, half sausage). For dessert, the other half of a gigantic slice of chocolate mousse cake Bob brought home from a drug company dinner Wed. night.
Monday is the day I dread…my orientation visit and fitness-evaluation at the L.A. Fitness gym I joined around the corner. (I got the membership tier that lets me use any of their gyms across the country). Between my weight and the lymphedema-imposed limits on the exercises I can do for the test, I may well be the least fit new member they’ve ever seen. I did five minutes at low resistance on my own LifeCycle today and my quads are screaming.
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Sandy, our trip is/was not a cruise, apart from a short one through Norways fjords. A combination of driving and some scenic train rides. In Iceland, there is the ring road, that goes around the whole island. That is the part of the trip I was looking forward to the most. On the way home we were having a 5 day stopover in Japan to help with the jetlag, break up the long flight and to take a trip on one of their bullet trains.
We enjoy trains, and have done some amazing trips. Jungfrauoch in Switzerland has been my favourite so far.
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Okay, I have about had it with this site.....it did not keep me logged in (as requested) which it had done happily for the past three years!! And then it fusses about my password....but with two tries, it did finally work, but will not keep it logged in, so I get to go through this each time I want to post, hoping that my password will be accepted. Grrr. Anyone else having an easier time with posting?
Am also a little on edge because we just had a call from DS1 and DDIL, letting us know that she was in the hospital where she works, after being admitted from ER. She was dxd with atrial myxoma, a tumor in the heart, which will be removed by a cardiac surgeon at Cornell-Weil early this week. She is having regular open heart surgery rather than robotic, (after she and DS1 researched both options) so will have a pretty long recovery period, and will be at home for two months. Given that her dad is really starting to struggle with his breathing with his stage four lung cancer condition, we are really worried about him dealing with his daughter's health condition, and do not want him trying to care for the kids. Needless to say, we are eager to get down there to help out. Oy! It's always something. But DH has an implant completion appt this week so we may have to wait until that. I'm busy getting bags packed so we can be ready whenever. Who would ever guess that this healthy 38 year old energetic, fit "vegan" woman would face this issue. Ya never know!
We have been trying to see a few movies before the Awards tonight. Saw "Lion" this week and was so impacted by it. But I cannot imagine that the Academy could tolerate awarding such a sad movie. I was profoundly moved! Then last night we saw Manchester By the Sea. That was also very sad. The acting was good, I thought in both movies. I was amazed by the little 5 year old in Lion! And Dev Patel was great.
After Lion, we went out to a local restaurant in the town where I used to work, and I was surprised at the large menu they had....it used to be a deli. DH enjoyed a sausage and clam linguine dish, and I tried their braciole. Well, it was not like the braciole I have had at a little Italian place in NJ! It was one large braciole on top of garlic mashed potatoes!! Odd but pretty good....and lots for leftovers that I had last night. I, however, need my braciole to be fork tender....this was not at all braised tender....and am determined to make some before the weather gets authentically warm. My neighbor is all in bakut that with me. She is the one with whom I made Timbale. Wonder if I could do the braciole in the unopened pressure cooker....once it's opened! ;
We did just have three very warm (record breaking) days and now are back to the 30's and 40's. I can stand that if there is sun with it!
I have no idea what we will eat tonight...probably some form of easy chicken.
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