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Quarantine Cooking

deluxestogie

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Quarantine Cherry Cheesecake



This is not a fake, fluffed-up, squishy cheesecake. This is a firm, filling cheesecake. It is conceptually easy, but entails blending something that doesn't want to be blended, and dirty dishes and implements that are a bit of work to clean.



The cherry topping can be replaced with a can of any fruit "pie filling"--apple, blueberry, etc.

Ingredients:
  • 1 Graham Cracker pie crust--pre-made
  • 1 lb. Cream Cheese (two 8-oz. packages), brought to room temperature
  • ½ cup sugar
  • 3 eggs, lightly beaten
  • 3 tsp. vanilla
  • 1 tsp. lemon juice
  • 1 can of Cherry pie-filling

The blending doesn't have to be perfectly smooth.

Directions
  • Pre-heat oven to 350°F.
  • Pound, hack, chop and smash the cream cheese with a sturdy tool and strong arm, until sort of smooth.
  • Add the sugar, egg, vanilla, and lemon juice.
  • Blend until fairly consistent. It doesn't need to be perfectly smooth.
  • Pour and scrape into the pie crust.
  • Bake at 350°F for 40 minutes, then start checking with a toothpick every 10 minutes. When the toothpick comes out of the center clean, then it is done. The surface should be golden brown, possibly fissured. (The cheesecake pictured required 50 minutes in the oven.)
  • Allow to cool to room temperature (it will appear to deflate), then top with the pie filling.
  • Refrigerate for at least a couple of hours.
This recipe can be made in duplicate, with the second cheesecake going into freezer prior to topping.




Try not to over-bake.


Although the entire can of pie filling is a bit too much, put all of it on top anyway.

Serve on a small plate with a tiny fork. As tempting as it may appear, only a frustratingly narrow slice is more than filling.

Bob
 

ChinaVoodoo

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I made hue today. It took 45 minutes.

1L of homemade beef stock.
1L water

About three square inches of frozen lemongrass in a seive, simmered in the stock for ten minutes, then squeezed, then removed

A Tbsp annatto seeds simmered in a tbsp of oil for a few minutes, drained, seeds trashed, oil put in stock.

1.5 tbsp sugar,
2tbsp fish sauce,
salt ≈ 1 tsp
1 tsp of that super hot Asian chilis in oil stuff

Rice noodles and fixings (cilantro, basil, shredded cabbage, thinly sliced shallots and onions, bean sprouts, chopped peanuts, or whatever)

DSC_0254~2.JPG
 

ChinaVoodoo

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Hue is a Vietnamese beef noodle soup.

You make the broth as above
cook the noodles separately,
have whatever raw fixings you want handy, including the beef sliced real thin.

Put suitable amounts of room temperature noodles and fixings in your favorite soup bowl.
Then you ladle the hot broth into the bowl.

If you exclude the chili oil, it's mild enough for a codger.
 

deluxestogie

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All "Cream of Asparagus Soup" available commercially is mostly glue. It tastes good, but is far better when made from scratch.

This is easy to make.

Creamy Asparagus Soup

Ingredients

  • asparagus--diced. However much you want in there. Freshly harvested asparagus is ideal.
  • chicken broth--2 cups.
  • whole milk--1-1½ cups. (You can use cream or half&half, if you are fat deficient.)
  • sprinkle of chives--optional.
  • sprinkle of dill weed--optional, when served.
Directions
  1. simmer the diced asparagus in the chicken broth, until much of the water has evaporated.
  2. add milk to the volume needed for soup.
  3. warm it slowly up to serving temperature
Bob
 
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