Tag Archives: Cream Cheese

Getting Back on Track: Stuffed Baked Portobello Mushrooms and Cannelloni with Broccoli and Breadcrumbs

It has been a long while since I felt the urge to cook something more intricate than a season salad: I have to admit though that I have been entangled in personal business.

My TB Clint and I got engaged and we were busy with preparations that an engagement entails. We also were preparing for his recent visit in June and my move with him to USA. But some events prevented my move and it had to be postponed.

So now life is back to its normal routine and I think I am back to my Sunday lunch preparation.

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Crêpes with Asparagus and Mushrooms in Béchamel Sauce

Today, Mom made a local dish made of veal and rice. I am not a great fan of red meat and I did not feel like eating just the rice. So I decided to finally try a crêpes dish I wanted to make since ever… well since I tried it a few years ago at a family lunch where my great-aunt cooked it. My great-aunt worked as a cook and she always made the most amazing dishes. When I tasted this one, I asked what it is and she told me in her usual soft voice: it is crêpes.

Although then the filling was made with ground meat and the crêpes rolled like cannelloni. And we all already know I was not in the mood for meat…

I had to find a replacement. I have not long ago read on a Foodbuzz fellow’s blog (Frank Fariello), a crêpes recipe which was filled with Swiss chard and ricotta. Also the crêpes were folded in triangles.  I did not want chard either; neither did I want its cousin the spinach. Finally after a little concerting with Zahrah, my Taste-Bud, I finally decided on an Asparagus/Mushroom filling. Initially I wanted to add mozzarella to the filling and top with parmesan, then I went for cream cheese.

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Mini Northwest Cheesecake Supremes

I have to start off by apologizing to my co-authors as well as those who read our blog for posting so late. I have finally got around to completing the challenge, and I have to say, I really had fun with this!

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Northwest Cheesecake at Work

I was very pressed for time this week, so I did not stray too far from the posted recipe. The  only real changes I made were that I used real butter in forming the crust; I added about ¾ cup of sugar to the cheese mixture instead of the 1 cup the recipe called for; I added 2 tbsp of lemon juice to the mixture for tartness; and I used strawberry pie filling to top the cake.

I was satisfied with the result. The texture was very smooth and it cooked perfectly. My only regret was adding 2 tbsp of lemon juice to it. This was a little too much with the sour cream already adding to the cake’s flavor. The next time I make this recipe, I will probably only add 1 tbsp of lemon juice.

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Northwest Cheesecake Supreme Epic

I am the two left feet dancer of baking. Every time I try to make a pastry, I end up failing royally: I tend to cook with ingredients based on need or how I see fit, and there is something about specific quantities and temperatures as well as timing that put me on the edge. So I was a tad nervous about this challenge.

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Challenge 3: Northwest Cheesecake Supreme

For this challenge I decided to post an old favorite of mine from a cheesecake cook book I have had for some time.  As a former chemist, I tend to work better with recipes that require well-defined amounts, times, temperatures, and techniques. I have always found that baking desserts fits this bill. This cheesecake is not too complex for those of us that do not make desserts so much, but it will be exciting to see what kind of spin each challenger will put on it! The basic recipe can be found here: NW Cheesecake Supreme Best of luck!