With so many wonderful dishes prepared and served during offline events, a thread for recipes just might be of interest to folks.

Feel free to mention the event, pairings, etc.

Here is the recipe for a chocolate pecan cheesecake served at the January '08 MD offline:

Chocolate Pecan Cheesecake

Ingredients:

(Crust) 1 cup semi sweet chocolate chips

1 T and 1 t unsalted butter

1 ½ cups finely chopped pecans

¼ cup confectioners’ sugar

(Filling)

24 oz. Cream cheese at room temperature

1 cup granulated sugar

4 large eggs at room temperature

¼ cup Amaretto

2 T corn starch

1 t vanilla extract

½ cup semi sweet chocolate chips

½ cup white chocolate chips

(Topping)

2 cups sour cream at room temperature

¼ cup granulated sugar

1 t Amaretto

¼ cup finely chopped pecans


(Crust)

Preheat oven to 375. Lightly butter the bottom and sides 9 x 3 springform pan with the teaspoon of unsalted butter. Wrap the outside of the pan just to the top with two layers of heavy-duty aluminum foil – set aside.

Slowly melt the chocolate in a double boiler with the remaining T of unsalted butter and stir until smooth; remover from atop the boiler and let cool slightly.

Stir the finely chopped pecans and confectioner’s sugar until combined. Add the slightly cooled chocolate and blend with a pastry fork. (The more finely chopped the pecans, the more crumbly the mixture will be.)

Using the same fork, press the mixture into the buttered springform pan evenly across the bottom and no higher than one inch up the sides of the pan. Place the prepared crust into the refrigerator for at least 20 minutes to set.

(Filling)

Using a stand mixer, beat the cream cheese and granulated sugar until smooth at medium speed for five minutes, scraping sides and beater often. Add eggs one-at-a-time, allowing each to combine completely before adding the next. Add the Amaretto and vanilla and once completely blended, sprinkle in the cornstarch and continue beating an additional five minutes, scraping sides of the bowl often. The mixture should be very smooth with few if any small lumps. (I’ve found the longer I beat the mixture, the creamier the texture). Mix the chocolate and white chocolate chips in a small bowl and add to the filling. On the lowest speed, blend for one minute.

Pour the filling into the chilled springform pan and bake in a ban marie for 60 minutes. The top will be lightly browned and slightly above the rim of the pan. Test for doneness with a small kitchen knife in the center. The knife blade will come out clean when the cake is done.

Remove the cake and ban marie from the oven, leaving oven at temperature. Take the cheesecake from the ban marie and place on a wire rack to cool slightly.

(Topping)

While the cheesecake is in the oven, combine the sour cream, granulated sugar, and t of amaretto in a bowl and set aside to room temperature. Once the cheesecake has settled about a half-inch below the rim of the springform pan, remove the aluminum foil and pour the sour cream mixture onto the top, spreading evenly with a spatula or icing spreader. Return the topped cheesecake to the oven and turn off the heat. Allow the cheesecake to rest in the oven for five minutes then remove and return it to the wire rack until it reaches room temperature. Cover completely with plastic wrap and refrigerate for at least four hours.

Remover the plastic wrap and cover the topping with ¼ cup finely chopped pecans and recover with plastic wrap. Return cheesecake to the fridge for at least another hour.

Here is the carrot Soufflé” served at the January 08 MD offline:

Carrot Soufflé”

2 cups cooked carrots (1 # = 2 C cooked)
3 eggs
½ cup sugar
½ cups butter (soft)
2 tablespoons flour
1 cup milk
½ teaspoon cinnamon
1 tablespoon baking powder

Blend everything in blender; pour into 1 1 /2 quart casserole dish (un-greased). Bake at 350 for 30-45 minutes until crusty and brown on top. Will pull away from the sides when done. Serves 4-5 persons, serve hot.

I can vouch for both of these dishes. Gf's cheesecake is always great.

I am NOT a big carrot fan, and took a little bit of Habu's souffle just to be polite. I went back for seconds......

PH

CASSOULET*

Cassoulet is a famous dish from Southwest France which translates to "bean pot stew" or "white bean stew" or "meat and bean casserole". The origin of cassoulet is not very clear; some historian say it is an Arab dish, others say it was created in Castelnaudary during the Hundred Years' war. In France, there are many cassoulet recipes but all include about 70% beans (usually white), juice and aromates and 30% meat. It is often best cooked the day before and reheated. Cassoulet de Castelnaudary is made up with pork meat, Cassoulet de Toulouse is favors lamb and sausages, Cassoulet de Carcassonne also adds partridge. Contrary to what some people think, cassoulet is relatively light. However it is a winter dish and when you serve one, consider it is a complete meal so do not plan more than a salad and a light dessert or fruit with it.

Ingredients for 8 persons:
2 quarts chicken broth
2 quarts water
2 lbs white beans (haricot Great Northern or cannellini beans)
1 lb bacon
2 lbs pork meat (loin, knuckle…)
1 lb lamb meat
1 lb preserved goose or duck
1 lb smoked sausage (kiebalsa)
1 pork rind/ salt pork
14 oz tomatoes
Four shallots, minced
5 onions
5 garlic cloves
4 oz olive oil
1 bouquet garni (bunch of aromatic herbs, including bay leaves, parsley, thyme)
3 cloves / thyme / parsley/ salt & pepper

Soak the beans in water over night then rinse them generously. Cook the beans in a large casserole with the pork rind, three quartered onions, the bouquet garni, three crushed garlic cloves, seasoned with salt & pepper to taste, in the broth and water for 2 hours with the lid on.

Fry the bacon, shallots, and an onion in olive oil and set aside. In the same pan
fry the pork and lamb pieces in oil. Add 2 pealed and minced onions and 2 pealed and minced garlic cloves. Spread with thyme then add the tomatoes cut into pieces. Season with salt & pepper, then add 2 oz water, cover and let simmer for 1 hour.

When the beans are cooked, take out the bouquet garni, the onions and the pork rind. Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes. Reheat the next day and serve. Cassoulet is often served with a (broiler-browned) crumb topping, unless you have folks with allergies to gluten. Cook bread crumbs, salt, pepper, garlic, and olive oil in a clean skillet over moderate heat, stirring until crumbs are crisp and golden, about 3 minutes. Transfer to a small bowl and stir in some parsley. Sprinkle on servings or cover the casserole, I don't care.It helps to have a glass of wine by your side the whole time.

* prepared as an amalgam of recipies from several sources, what was available at Eastern Market, and what I forgot to do.

I wish I'd taken Jace up on his offer of a "go bag" of this. Good stuff.

PH

Wow, great recipes!! Please keep them coming.

Flank Steak Marinade

1/2 cup brown sugar
1/2 cup red wine vinegar
1/4 cup worchestershire sauce
1/4 soy sauce
tablespoon wet garlic
tablespoon dry mustard
dash of lemon juice

This is the "basic" marinade.

18 hours seems to be about the best timeframe, but an early morning effort works well too.

Once you get a little tired of the "basic" option you can substitute the lemon juice with a half cup of whatever red you are planning on drinking with the meal- adds some variety. Syrah based wines work particularly well.

Enjoy!

This message has been edited. Last edited by: cometspider,

Another vouch for the marinade recipe. Couldn't keep my mitts off this steak. Delish!

PH