I want to learn to tango

A lot of people are very into lists lately. Lists of foods they've eaten, things they've accomplished, and things they want to accomplish. I am an avid listmaker, and yet I basically make lists of things I need to do and not necessarily things I want to do. For instance, my list for today includes:
-Bank
-Library
-Cheese shop
-Meatloaf
-Clean

It's not that I don't have things I want to do, there are a ton of things I want to do. But for some reason I just never think to write that kind of stuff down. Then all of a sudden it comes to me in a flash and I become mildly obsessed. I've definitely become that way with cheesecake. As soon as I made cheesecake a few weeks ago all I've wanted to do was make cheesecake.

This was my attempt at creating my own cheesecake recipe. I give you fair warning, it's no where near as good as the Reichl cheesecake. I'd say I'm disappointed in my effort, but really I'm not because it was kinda cool to attempt my own recipe. And actually, Thatboy liked this better because its a lot, a lot creamier. But that's one of the reasons I wasn't as much of a fan. This is creamy, but not dense. And I also made this crustless...but I can't decide if I like cheesecake better with our without a crust.

You can see though, we're back to crackless cake. I don't know what the issue was with that last one. I did do a water bath on this one, as suggested, so maybe that's the solution?

I do have to say, cheesecake makes a fantastic breakfast.

Crustless Cheesecake

2 lbs cream cheese, softened
1 cup butter, softened
1 1/2 cups sour cream
1/2 cup heavy whipping cream
1 3/4 cups sugar
1/8 tsp cornstarch
1 oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk

1. Preheat oven to 375 . Spray 9-inch springform pan with floured baking spray.
2. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition.
3. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan. Bake on center rack for 70 minutes.
4. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan.

Serves 12.
Each serving has:

Calories		701.6
Total Fat		58.8 g
	Saturated Fat	36.0 g
	Polyunsaturated Fat	2.4 g
	Monounsaturated Fat	17.1 g
Cholesterol		282.8 mg
Sodium		276.5 mg
Potassium		184.0 mg
Total Carbohydrate		35.1 g
	Sugars	30.6 g
Protein		10.2 g

A top-notch affair

THIS is the good dish. And really, you only need to look at it to see why. Impossibly thin noodles covered in fresh tomatoes and basil - fresh produce really needs nothing else. And we are definitely moving towards the end of summer, so I've got to get in these sauce-less pasta dishes for as long as I can. Along with the sweet fresh tomatoes which won't be nearly as good next month. This dish more than made up for the failed stuffed tomatoes. It was light and filling and perfect for a late summer's night. And despite what the weather gods may think, it is still summer for at least another week.

If you're looking for a really easy dinner to entertain company then this is a recipe to bookmark. Don't tell him, but I'd probably trust Thatboy to make this dish on his own, and we all know my feelings about allowing him in my kitchen.

Before I get to the main event, Bellini Valli of More than Burnt Toast has given me the cutest award.

Seriously. How cute is this award? And like all the awards I've been given I am equally honored and humbled by this one. I love reading her blog because her obvious warmth shines through her writing and her cooking. And since she lives in Canada she probably needs that extra warmth, so it's kind of her to share.

And now it's only right for me to pass on this award to those blogs I love. So here are the rules:

1) Add the logo of the award to your blog.

2) Add a link to the person who awarded it to you (as shown above).

3) Nominate at least seven other blogs.

4) Add links to those blogs on your blog.

5) Leave a message for your nominees on their blogs.

And the blogs I love (there are a lot more than 7, but these folks could use a little extra love right about now)
1. Michelle at Thursday Night Smackdown
2. Trisha at Twentysomething
3. Wan-nabe at Wan Live to Live
4. Kylee at What's Cooking, Kylee
5. Candy at The Courageous Cook
6. Joy at Ms. Flamingo
7. Wendy at A Day in the Life of Wendy

Cappelini with Tomatoes and Basil
1/4 cup olive oil
1 lb cherry tomatoes, quartered
1/2 cup basil, chiffonade
1/2 lb cappellini
Combine olive oil, tomatoes, basil, and salt and pepper to taste.
Cook pasta according to directions.
Toss with tomato mixture.

Serves 3-4.
Each serving has:

Calories		295.0
Total Fat		11.6 g
Cholesterol		0.0 mg
Sodium		26.8 mg
Potassium		59.7 mg
Total Carbohydrate		39.0 g
Protein		10.3 g

I'd tried so not to give in

I was having a bad day. It didn't start out so bad. In fact it started out pretty good. I turned in a motion and for the first time ever it came back without a single mark. Score 1. Then the motion I worked on last week? Granted, as usual. Score 2. Then Thatboy called and asked if I wanted to meet for lunch. Score 3. And then this afternoon hit like a ton of bricks. I get pulled into another trial for a case that's not mine and now will not be sleeping next week. Down 1. Then the cough I've been trying to pretend isn't there shows up full force and brings his friend congestion with him. Down 2. Then I get a huge stack of records to review. Down 3.

I came home tired and cranky and things kept going downhill from there. I made three dishes. I'll post them separately because everyone likes a cliff hanger. Luckily one of the dishes came out amazingly well. (now you'll HAVE to tune in because you're going to be tossing and turning all night wondering who shot J.R...or Mr. Burns...depending on how old you are). I will give you a hint. This was not that dish.

But it could have been. It was easy enough. Great concept. The best components - tomatoes, basil, and goat cheese. But then I ran out of salt in my cellar. And I figured, as long as I was pouring straight from the box I should pour straight from the box into my goat cheese. Not a good idea. Not a good idea at all. One bite and both of us looked at each other and our mouths puckered up. I like salt. I like it a lot. Not this much though. Thatboy said this would have been a rockin' dish if it didn't have so much salt. Okay, so he didn't use the word rockin'. He doesn't use words like that. I actually don't know anyone who uses words like that. But he did say he would have really liked them if they weren't so salty. He liked the goat cheese and tomatoes and basil. So next time I make these, I'm probably just going to leave out the salt altogether. I don't trust myself.

Ummm so I just read that last part to Thatboy. Apparently he does use words like "rockin'" I'm kinda embarrassed and re-evaluating our relationship at this point.

Goat Cheese Stuffed Cherry Tomatoes

• 12 cherry tomatoes
• 2 oz goat cheese
• 2 Tbsp minced fresh basil
• 1/4 tsp salt- SERIOUSLY, DON'T USE MORE THAN THIS
• 1/4 tsp freshly ground pepper

1. Cut off the top of each cherry tomato. Using small side of melon baller, scoop out the pulp of the inside of the tomato.
2. Combine goat cheese, basil, salt (ONLY 1/4 tsp!) and pepper.
3. Fill each tomato with about a tsp of the cheese.

Serves 3.
Each serving has:

Calories		65.4
Total Fat		4.2 g
Total Carbohydrate		3.4 g
Protein		4.1 g

I've got my eyes on you

oooooooooohhhhhhhhhhhhh. This might be it ladies and gentleman. THE to-die-for chocolate cake. It's dense, it's rich, and there's just something about the fresh whipped cream (which Thatboy did not like - but we all know he has no taste except for his taste in women). This cake has all the best points of a brownie, but with intensely complex flavors from the bittersweet chocolate and the coffee. Honestly, it's the bittersweet chocolate that seals the deal for me. It's not overly sweet, just the right amount. And since I love citrus, the orange whip cream is the perfect distraction from the chocolateyness. Seriously? Seriously. (Although I suppose if you're not into citrus, you can always just use regular whipped cream - but homemade, please! Don't taint this with that storebought overly sweetened crap). And I know, I know there are some of you out there who believe a cake with no frosting is like leaving the house without pants, but that's the beauty of this simple cake - it doesn't NEED frosting! Trust me - have I steered you wrong yet?

Chocolate Cake with Orange Whipped Cream

3 Tbs. cake flour

1 Tbs. Dutch process cocoa powder

2 tsp. instant coffee

5 oz. bittersweet chocolate, chopped

6 Tbs. unsalted butter

4 eggs, separated

1/2 cup sugar

2 tsp. vanilla extract

1 cup heavy cream

2 Tbs. sour cream

2 Tbs. confectioners’ sugar

1 Tbs. orange zest

1. Preheat an oven to 350. Butter and flour 9-inch springform pan. In a bowl, combine flour, cocoa powder and coffee.
2. Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a little at a time, until blended. Let cool slightly.
3. Combine the egg yolks and sugar with an electric mixer. Beat until creamy, 3 to 4 minutes. Beat in the chocolate mixture until blended. Fold in the flour mixture and then the 1 tsp vanilla.
4. In another bowl, beat the egg whites until soft peaks form. Stir one-fourth of the whites into the batter, then fold in the remaining whites just until incorporated.
5. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out almost clean, 30 to 35 minutes.
   
6. Transfer the pan to a wire rack and let cool for 10 to 15 minutes. Remove the pan sides, loosen the cake's edges with a knife, and slide the warm cake onto a serving plate.
7. While cake is cooling, whisk together the cream and sour cream until slightly thickened. Whisk in the confectioners' sugar, orange zest and remaining vanilla until soft peaks form.
   

Control your desire to curse

I have to tell myself that sometimes. Mostly because I go through phases where I swear like a sailor and then realize I'm going to be spending time with Thatniece and Thatnephew and start watching my language. I have a couple months to get it under control, but nevertheless I found myself biting my tongue as I attempted another of Thatboy's mother's recipes. This time it was her pot roast.
We'll start out with why I didn't want to make it.
1) My amazing success with her spaghetti
2) I've only made pot roast in the crockpot - so I can leave it all day. This recipe calls for making it in the oven...meaning I had to stay home for HOURS to cook it. Bleh. Takes the fun right out of it.
3) It uses beef consumme. Really? Who even uses beef consumme any more? Don't we all just use beef broth? I know I usually do.
4) That beef consumme? I have no idea how much to use - because you'll never guess what the recipe fails to include....along with the amounts of carrots and celery and potatoes.

Now why I did make it.
1) Begging
2) I figured once I made this I never have to make another of his mom's recipe again. Ever. Ever. Ever.

The good news? Thatboy took one bite and declared this potroast was far superior to anything his mother has ever made. Hah! Take that! It's good to go out on top.

Thatinlaw's On + Off Again Pot Roast

• 2 1/2 to 3lb Chuck Roast
• 1 tsp salt
• fresh ground pepper
• 3 cloves minced garlic
• 2 yellow onions
• beef consumme (I used one can)
• (not included in ingredients, 2 carrots, 2 celery stalks, 6-8 small new potatoes - all chopped)

1. 350 oven
2. cover 1 hour
3. remove cover 1 hour
4. replace cover 1 hour
5. Add in carrots, celery, and potatoes last hour

*I'm not kidding - those are the recipes. Vague much?

Serves 4-6.
Each serving has

Calories		415.7
Total Fat		8.4 g
	Saturated Fat	3.0 g
	Polyunsaturated Fat	0.5 g
	Monounsaturated Fat	3.1 g
Cholesterol		136.1 mg
Sodium		192.5 mg
Potassium		1,616.6 mg
Total Carbohydrate		31.1 g
	Dietary Fiber	4.8 g
	Sugars	2.2 g
Protein		51.9 g

All right with me

In general, I'm not a huge fan of bbq sides - potato salad, macaroni salad, they're all pretty heavy on the mayo so I usually grab some coleslaw and green salad. But then I tried this broccoli salad. It's my new favorite go to salad for picnics, barbeques, and even to bring to parties. It belongs to a family friend and apparently she's known for it. I'm not surprised.

For those of you who claim to not like veggies, let me tell you - I'm not a fan of raw broccoli, at all. It kinda makes me gag. And yet I could have plates and plates of this stuff. Maybe it's the bacon...or the ranch dressing...or the cheese...or the sugar - did I mention the only redeeming factor in this dish is the broccoli? But boy is it good. Smack your husband good. I highly recommend you serve it to whoever in your life needs a hug - or a smack.

Chris's Broccoli Salad
3/4 cup Miracle Whip
1/2 cup ranch dressing
1/4 cup grated parmesean
1/4 cup sugar
1/4 cup finely chopped red onion
1 pkg crispy cooked bacon (I used 3 strips of bacon and cooked it myself)
2 large bunches of broccoli tops

Mix dressings, cheese, and sugar in a large bowl.
Add remaining ingredients and mix lightly.

Serves 4-6
Each serving has:

Calories		414.6
Total Fat		26.0 g
Cholesterol		28.5 mg
Sodium		861.3 mg
Potassium		1,075.7 mg
Total Carbohydrate		35.8 g
Protein		15.2 g