When "cookers block" strikes, think dessert for your next entree inspiration

There are times when chefs (and nonchefs) will beat their brains up trying to come up with innovative new ways to create recipes and presentations with basic food items. Let's call it "cookers block" for all intent and purpose, and everyone who works with recipe creation has experienced it. Haven't you heard your Mom or Wife say, "what am I going to fix tonight? I just don't know what to make." So you go into the fridge or pantry and try putting something together that will suffice enough for the eyes and growl the stomach to hunger. It usually ends up that your lack of inspiration is reflected in your dish. You might have created something tasty; however, you lost the "wow" factor in the process.

This scenario, repeated in every kitchen, is no fault of your own. Let's face it, the thought process of coming up with 1,000 meal ideas every year can be very exhausting and you're not always going the get the praise you deserve as family members tend to take your culinary art for granted and grow to expect good things from you every time. That's the price you pay for becoming innovative, creative, and great at what you do in the kitchen. Thinking of what to create is often the most difficult part of the job of being "the cook".

So the next time you encounter "cookers block", don't crack your egghead, just remember a few simple things. First, think of three primary foods, just like the primary colors in the  art world, protein, starch, and  vegetables. In creating a new meal, you'll want to include one of each. Second, pick simple items in each category, things that won't take a ton of prep work, perhaps something that might be pre-prepared, such as ready made puff pastry as opposed to the time consuming project of making it from scratch. A cut of pork might work better in the protein category as opposed to beef or lamb, where the perfect temperature is a bit more precise and calculated with the latter. A vegetable that might work well is asparagus since you only need to steam for about 4 minutes and it comes out perfect. Finally, pick a well known dessert that you can make with these items. No seriously, pick a dessert, let's say, a Napoleon. This will become more clear in a short time. Read on...

Now you've selected your 3 main ingredients, pork, puff pastry, and asparagus, three simple items that you've work with before. Each is very easy to prepare individually, you've done it time after time. You've also decided how you're going to present it, as a Napoleon. The tough thinking part is now behind you. It's time to dress your idea up and accessorize it, much like you would dressing up before a night out on the town. The dress or suit and shoes are chosen and the jewelry, hair style, and ties are left to be chosen. But we're talking about your entree for now, so let's not digress.

There are a number of ways you can now accessorize your recipe. Perhaps an onion or better yet, a couple of shallots, chopped finely. You like? Why not add some artichoke hearts and pearls of the cuisine, green peppercorns. Are we getting excited about it all? You're not finished accessorizing yet. Let's add some parsley chopped finely, and the same with a few cloves of garlic. The perfume shall be called Marsalla wine, a perfect aroma for your creation. And finally, to make everything shine, how about a bit of olive oil and butter? See how all this is coming together? And to think that it all started with just 3 simple items, look what you've come up with!

To begin with, prepare your puff pastry for use. To do this, thaw 1 sheet of puff pastry, sprinkle it and a cutting board. Roll it out until it's about 1/8 inch thick. With a 3 inch round cookie cutter, cut round disks enough for 2 per person. Place on a non greased baking sheet and brush each lightly with an egg wash. With a fork, poke a few holes in each. Place a sheet of parchment paper over the disks and then another baking sheet over that. This will prevent the disks from puffing big. Place in a preheated 400 degree oven and bake for 15 minutes. Next, remove the top baking sheet and parchment paper and continue to bake for another 10 minutes or until golden. Remove from oven and let completely cool.

Now that you've collected all your ingredients it's time for you to put it all together in time for the big dinner. You will start with main ingredient number one, a nice pork tenderloin roast. Dress it up with a rub of olive oil, then coarse ground pepper and coarse sea salt. Give it a nice blush with a bit of smoked paprika. Now saute it on all sides in a large frying pan with a bit of olive oil. Take your time and make sure it's browned nicely on all sides. For the final process of the final look of this great cut of meat, transfer the pork in its pan directly in a 400 degree oven (200 in metric) and allow colors to continue to enhance for 25 to 30 minutes ( providing your roast is about 1.5 lbs).

While your roast is "tanning" and getting beautiful color, saute the shallots and garlic over medium heat in olive oil. Get these jewels to shine before adding the green peppercorns. Next add your artichoke hearts (cut in halves) and continue to saute for about 2 minutes. Add about 2 tablespoons of butter and when melted, douse it all with a cup of that wonderful Marsalla wine. Bring to a boil, stir, and then turn heat down to medium low and allow to reduce by a third. You can add the parsley as well (about 1/4 cup chopped). When sauce has reduced, add a bit more butter, salt and pepper and reduce to low, cover.

Your third ingredient, asparagus are now ready for their steam bath. Bring a large pot of water to a boil and either steam them for about 4 minutes or boil them for about 3. Remove from heat and partly cover. Sprinkle with a bit of salt and pepper.

When roast is complete, remove from oven and allow roast to rest on a cutting board for about 10 minutes. Pour a bit of the pan drippings into the pan with the artichokes and stir. Once roast has rested, cut thin slices about 1/4 inches thick. Everything is now ready to be put together!

Make sure your dinner plates are nice and warm before plating. Begin by setting one pastry disk in the center of the plate. Now add one or two thin slices of pork, then 2 artichoke heart halves along with a bit of the sauce and shallots. Place another pastry disk over that and repeat the process. Place 3 large asparagus in triangular form around the dish and finish by spooning just the sauce around the plate.

What you have done is come up with a creation that used 3 simple main ingredients and with small accessories, created an incredible version of napoleon that will wow your guests. But wait until they get their first taste! The flavors are most delicious; you have to taste it to understand. And this idea came simply from the thought of a dessert. Who would have known? The next time you experience "cooking block", just let your imagination run wild and step out of the box for your ideas. You'll be amazed as to what you can come up with.

What is Easter without chocolate!

Who doesn't like chocolate!? It is the nectar of lovers, the sparkles in the eyes of children, and what bunnies turn into on Easter. For some of us, it's also what sisters are addicted to. It is one of the dessert ingredients that are held in the highest regard. Can you blame us for loving this natural ingredient?

Just in time for Easter, feast your eyes on this dark chocolate brownie cheesecake! The ingredients are easy to gather and preparation is simple enough for the young ones to assist. OK, well they can at least lick the spoon. Let's get started and make this for Sunday festivities!

2 packages of cream cheese

1/2 package of chocolate brownie mix

2 whole eggs

1/2 cup of half n half

1/3 cup of vegetable oil

2 tablespoons of granulated sugar

1 teaspoons of vanilla extract

8 oz. of semi sweet dark chocolate

1/3 cup of cream

2 tablespoons of unsalted butter

1 cup of finely chopped nuts of your choice

Start by taking out the cream cheese ahead of time so that it is at room temperature. Place the cream cheese, eggs, half n half, sugar, and vanilla extract in a large bowl and with a hand mixer, beat the ingredients until you get a smooth and creamy texture.

Slowly add the chocolate brownie mix while mixer is on low speed. Blend until well mixed. Now add the vegetable oil and continue to mix. Set aside. PREHEAT YOUR OVEN at 350.

Melt 1/3 of the semi sweet dark chocolate along with 2 tablespoons of the cream and once melted, pour into the cheesecake mixture. Mix well for about a minute.

Line the bottom of a spring form cake pan with parchment paper and spray bottom and sides with a little cooking spray. Using a paper towel, lightly rub sides and bottom so that all is well coated.

Pour cheesecake mixture into cake pan and bake at 350 for 50 minutes. Once baked, remove from the oven and allow to cool to room temperature.

Once cooled, carefully remove the spring form pan ring and place the cheesecake on a wire rack over a cookie sheet.

Melt the remainder of the semi sweet chocolate, stirring the remainder of the cream as well as the butter. Stir until a nice creamy consistency has been achieved.

Now slowly pour the chocolate over the top of the cheesecake, making sure the entire surface is coated (including the sides. Allow chocolate to cool for about 5 to 7 minutes.

Finally, sprinkle the chopped nuts over the top, transfer the cake to a serving platter, and place in the fridge for at least 2 hours so that chocolate coating has hardened.

Your Easter bunnies will be hoppin' like crazy for this dessert. It's richness is not at all "sugary" or overly sweet. The texture is very creamy and smooth. Serve with a nice hot cup of espresso and enjoy while the little bunnies are hunting for eggs. Happy Easter.

So simple it's sure to please the working Mom or Dad

It's 5:30 pm and you've just gotten home from a long day at work. The last thing you want to do is get in that kitchen and put together a big whoop di doo, leaving a sink full of dishes. It's Monday, for Pete's sake and this is the evening to make it simple!

Well, believe it or not, this recipe will only cause you to dirty one pan, yes ONE pan! This wonderful Chicken Stir Fry Medley is as perfect for dinner for one as it is for four. Just change the quantities and you're there. Isn't wonderful that we can create such flavorful and easy on the eyes entrees that are so simple to put together and doesn't leave you slaving in the kitchen from start to clean. Fancy entrees are totally fine and appropriate; however, you deserve a break this evening because you've earned it.

This dish combines Asian flair with American ease. Here's what you need:





2 to 3 large chicken breasts, bone in or off, cut in 3rds
2 cups of mung bean sprouts
2 small bok choys, sliced
1/2 lb of your choice of small mushrooms
2 cloves of garlic, chopped
2 tablespoons of oyster sauce
1/4 cup of peanut oil
1 tablespoon of soy sauce
Pepper to taste

You will first notice there aren't that many ingredients in this dish. That's good! Less prep time, less complication. If you wish to additional items, feel free to do so, it's your choice. Add chopped green onions, peanuts, peas, fresh green beans.

Begin by prepping all your ingredients, that means, slicing, chopping, etc... Having everything ready will save you time. This dish by the way, should only take about 30 minutes to make!

Heat the peanut oil in a skillet or wok over medium heat.  Rub pepper over the chicken pieces. If you want, you can rub some of the soy sauce over it and just an additional tablespoon full. Once the oil is heated, saute the chicken until golden brown, turning the pieces over on all sides. This should take no more than 12 to 15 minutes.

Now remove the chicken and set aside. Remove the excess oil and scrape any "burnt" spots on the pan bottom, but take care to not remove the good spots.... you know what I mean. If you need to, add a tablespoon of peanut oil (or sesame). Over medium heat, once the pan gets hot again, add all the vegetables and saute for a few minutes. Now add the remainder of the soy sauce and the oyster sauce stirring to coat all the vegetables. Saute for another minute and remove to a serving platter. Place the chicken breast on top and serve hot.

See how easy that was? You can make absolutely wonderful dishes for your family or yourself without trouble. Need starch? Just steam a cup of rice. How simple was that? Enjoy :)

When less is more, sensational flavors abound!

Your kitchen is well equipped, spice racks are bursting at the seams, and the variety of pantry items scream out, "pick me pick me", at first sight of light coming from a half opened cupboard door. Not wanting to disappoint, you begin to grab at a moment's notice, a spice here, a can there, and soon you're playing a balancing act with numerous items and gadgets resembling a cheap imitation of Rachel Ray on Thirty Minute Meals. Now, before the emails start pouring in, you're neither cheap and Rachel is a total godsend to so many of us that yearn to come up with dinner ideas that will wow the family in only 30 minutes prep time. She is a total 10!

But you've done all this before and this time you want to have an easy and simple moment in the kitchen, yet still please those that have come to expect great things from you. After all, by now you're following a dozen or more blogs, have a disk full of recipes, and have come to be fond of the room you once feared like a visit to the dentist, the kitchen. Today is the day you will come to realize when less is more, flavor does not have to be sacrificed.

Two ingredients, three condiments, and a shake of the salt and pepper, and you'll have a dish that is bursting with flavor at the delight of your guests. Freshly peeled tomatoes stuffed with peas in a creamy sauce will be a total win in your column, guaranteed. Here is the short list of needs:

5 medium fresh tomatoes
1 package of frozen peas
3 tablespoons of mayonnaise
2 teaspoons of Dijon style mustard
1 tablespoon of horse radish
salt and pepper to taste

Start by peeling your tomatoes. You want to have a pot of boiling water and a large bowl of ice water. Remove the stems from the tomatoes and one at a time place each in the boiling water counting out 15 seconds. Immediately remove the tomato from the pot and into the ice water. With the tip of a sharp knife, simply pull skin apart where the stem was. The skin will easily be removed.

When you are finished peeling, slice the top of the tomato about 1/2 inch down, and with a melon baller, remove the seeds and excess meat of each tomato. When finished, set aside. Be sure to save the top of the tomatoes you sliced off.

In the same pot of boiling water, add the frozen peas and boil for approximately 3 minutes. Then remove the peas and run cold water over them to cool.

In a medium bowl, add the mayonnaise, mustard, and horse radish, mixing all ingredients well until all is well blended. Taste for flavor. Add some pepper and salt (only if you need it).

Now add the peas to the mixture and carefully stir so that peas are well coated. Once completed, simply get your tomatoes and stuff them, finishing off with fitting the top of the tomatoes. Take any remaining peas and spread them over the bottom of a serving dish and place each tomato over them. Serve chilled. As a garnish, you may sprinkle chopped parsley or basil if you wish. This dish is guaranteed to please!! Bon appetit!

Sturgeon in Puff Pastry brings out delicate side of this fish

After a longer than should have been hiatus, I am back. There was no reason for my absence other than simple neglect. There is no excuse; however, once you have had the chance to review and try my latest creation, I hope you will find it easier to forgive.

It has been such a long time since I worked with Sturgeon, years in fact. I remember simply frying it with salt, pepper, and lemon and serving it with a side of fried potatoes or stir fried rice. It's a pretty solid fish with the flesh similar to shark. Undercooked it tends to be tough and overcooked, too dry. It's probably why most people try to stay away from fish as a rule. But it doesn't have to be rocket science. Just saute a few minutes per side and press down on the flesh with your finger. If it gives and bounces back, it's probably ready.

So anyway, that's the way I used to do Sturgeon (and Shark); however, this time around, I decided to fancy it up and bring out the delicate features of this fish. It can be flaky and very moist, with a flavor that doesn't overpower, thus favoring additives such as dill and tarragon as well as capers. For this recipe, I have decided to robe this fish in a sheet of flaky puff pastry, along with spinach and thinly sliced oyster mushrooms. To finish it off, a simple bechamel sauce over the top or on the side will add a wonderful touch. This dish is relatively simple to prepare, so elegant to present, and oh so pleasing to the taste buds.

1 pound of fresh Sturgeon
1 cup of frozen spinach, drained and tightly strained of all liquid
3 garlic cloves, minced
2 tablespoons of fresh Tarragon, finely chopped
2 tablespoons of fresh Dill, finely chopped
2 tablespoons of fresh parsley, finely chopped
2 tablespoons of olive oil
2 tablespoons of butter
3 tablespoons of capers
1/2 cup of chopped oyster mushrooms
2 medium shallots, finely chopped
1 cup of Parmesan cheese (grated)
2 cups of Bechamel sauce (click on link)
1 egg + 2 tablespoons of water (for egg wash)
1 thawed puff pastry sheet
2 tablespoons of flour
salt and pepper to taste
1/4 cup of wine wine

Preheat the oven to 425 (210c)

1. To begin, start by heating the olive oil in a frying pan over medium high heat.
2. Saute the Sturgeon for approximately 2 minutes per side. Remove and set aside to cool (10 minutes).
3. In the same frying pan, heat a bit of olive oil over medium heat.
4. Saute the shallots, garlic, and mushrooms for a few minutes.
5. Add the capers, salt and pepper, and wine. Continue to cook for a couple more minutes.
6. Remove from heat and transfer to a large bowl.
7. With your hands, flake the Sturgeon once cooled. Please flake to small 1/2 inch flakes. Add to the bowl.
8. Add the Tarragon, Dill, and fresh parsley to the bowl. Stir fish and ingredients together.
9. Prepare the Bechamel sauce according to recipe in the link. Add 1/2 to 3/4 cup of the cheese to the sauce
10. Stir well until cheese has blended into sauce.
11. Add 1/2 of the sauce to the bowl with the fish and other ingredients. Stir until all is well coated. Set aside.
12. Now prepare the puff pastry sheet. After it has thawed, spread the flour on a cutting board and rolling pin so that pastry won't stick to board or pin.
13. Roll out the pastry sheet until it is approximately 12 by 14 inches.
14. Making sure the spinach has been completely drained and strained of liquid, lay it out evenly on the sheet. Be sure to leave a 1 inch edge all the way around the sheet.
15. Now sprinkle the rest of the Parmesan cheese over the spinach and spread pieces of butter across length.
16. Using a slotted spoon ( to allow excess sauce out), spoon the fish mixture down the center of the pastry sheet.
17. Wish a brush, brush the egg wash (the egg and water) along the 1 inch edge.
18. Carefully roll up the pastry and with a fork seal each edge and the seam along the length of the roll. Turn the roll seam down. Cut slits on the top (to allow steam to escape. Brush egg wash over the pastry.  See picture below.

19. Carefully transfer it to a non stick baking dish. Bake at 425 for approximately 25 minutes or until pastry is a golden color.
20. Once finished, remove from oven and allow to sit for about 10 minutes before serving.
21. Reheat the remaining Bechamel Sauce and spoon it over each slice of your entree. Sprinkle a bit more Dill for garnish. Serve a side dish of boiled baby Yukon Gold potatoes tossed in butter and parsley, salt and pepper. Enjoy :)

Double Layer Pumpkin Cheesecake - let your taste buds SCREAM!

For those of us who love to do our creating in the kitchen, there comes a time once in a great while when one of those creations stands out as a testament of your love for the culinary arts, not by self proclamation, but by those who you love to share that art with. One might call it a "signature dish", a recipe that is frequently requested by your friends and family during special occasions, in my case, Paella and Boeuf Bourguignon. You never tire of of making them because you know how much it pleases those you invite to your dinner table. You always strive to make it perfect for them.

I have no idea whether this double layer pumpkin cheesecake will end up being remembered as a "signature dish", it's not for me to say. One thing I will say however, from the reaction that it received on Thanksgiving Day by my dinner guests and the raves it got at the office on Friday, I may be making it again and again. There is already a request for Christmas Eve. As time consuming as it was however, I would not hesitate to do it all over again. The only thing I love more than cooking is pleasing my guests and this dessert certainly did that. That makes it all worth it and makes me happy.

CHEESECAKE

1 15 oz can of pureed pumpkin, moisture removed (see below)
5 packages of cream cheese (8 oz. each)
4 whole eggs + 1 egg yolk
1/3 cup of heavy cream (or eggnog)
4 tablespoons of unbleached flour, sifted
2/3 cup of fine grain sugar (regular sugar if you don't have)
1 cup of white chocolate chips
3 tablespoons of Kentucky Bourbon
2 teaspoons of vanilla extract
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of ground ginger
1/2 teaspoon each of baking soda and powder
pinch of salt

CRUST

1 cup of flour
1 stick of cold butter, cut in 8 cubes
1/3 cup of sugar
2 teaspoons of vanilla extract
2 tablespoons of Kentucky Bourbon
1 teaspoon of anise liqueur

BUTTER CREAM FILLING

3 sticks of butter, softened to room temperature
6 cups of sifted powdered sugar
2 tablespoons of vanilla extract
2 tablespoons of Kentucky Bourbon
1/2 cup of heavy cream (or eggnog)

WHITE CHOCOLATE GANACHE TOPPING

1 1/2 cups of white chocolate chips
1/2 cup of cream
1 cup of chopped Macadamia nuts

The night before, take the pumpkin puree and wrap it in cheese cloth and set in a strainer with a bowl underneath to capture the liquid. The day of preparation, squeeze out any excess moisture.

THE CRUST...... "Oh that crust!"

The first thing to do on preparation day is to make the bottom crust. Begin by preheating your oven to 400. In a medium wide mixing bowl, add the flour, then the butter. With your fingers, begin to gently mix the two ingredients together, breaking apart the butter. Do this until you notice the flour beginning to crumble. Now add the remaining ingredients and continue to mix with your fingers. Once you have a nice crumble, your crust is ready. Do not over mix or you will get a thicker, harder crust as opposed to more of a shortbread, crumbly crust.

Using an 8 or 9 inch spring form cake pan, spray the bottom with cooking spray, then place a sheet of parchment paper over it. While the paper is covering the bottom, attach it to the ring so that the parchment paper will be secured to the bottom. Once spring form is securely attached, cut out any excess paper from the sides. I have found that doing it this way works best and ensures easy paper removal in the end. Finally spray the surface of the paper lightly with cooking spray (or baking spray).

Sprinkle the dough in the bottom of the pan until all of it is added. Now, with your fingers, lightly press down so that the crust has evenly covered the entire bottom of your pan. Place in the oven and bake for about 20 minutes. Remove and allow to cool to room temperature. As it cools, the crust will become more solid. Set aside and do not detach the ring.

Since this cheesecake is two layers, you may want to use 2 spring form pans. Prepare the second pan the same as the first with the exception that the second pan or layer will not have the crust. If not, you'll have to wait until you bake the first layer and it has cooled in the fridge for several hours before baking your second layer (as I had to do). Anyway, we're getting ahead of ourselves. One step at a time.

THE CHEESECAKE

Once you have baked the crust and set it aside, it's time to prepare the ingredients for the cheesecake. Place all the cream cheese in a large mixing bowl, making sure the cream cheese has allowed to warm to room temperature. With a hand held mixer, slowly beat the cheese so that it becomes creamy and well broken down.

Next, add all the liquid ingredients and continue to mix until well incorporated. Begin to add the eggs one at a time and blend until you have a nice creamy consistency. Next, add the pumpkin puree and thoroughly blend well.  Now you can sprinkle your spices (nutmeg, cinnamon, and ginger. Continue to mix and add the sifted flour, salt, baking powder, and baking soda.

Finally, add the sugar and chocolate chips and mix the ingredients well for about a minute. Your oven should now be preheated to 325. At this time, heat 3 cups of water to boiling and have an oven safe pan large enough to fit the spring form pan into. The pan you will fit the spring form pan into should be a good 2 inches deep. Take and cover the outside of your spring form pan with foil including the bottom and sides.

Take half of the cheese cake mixture and pour it into the first pan  (the one with the crust) and cover the remaining mixture with plastic wrap. If you have two pans, you will want to boil 6 cups of water and have a second pan for the spring form pan to fit into. I know this goes without saying but better to give precise directions. Place the spring form pan with the cheese cake into the two inch deep pan and set it on the top rack of your oven. Carefully pour out the water so that the spring form pan is surrounded up to 1 inch depth.

Bake your cheesecake at 325 for 2 hours and only check it at 20 minutes before it is finished baking. Opening and closing the oven door will only create uneven cooking, so try hard not to do that. When done, shut oven off and crack the oven door open to slowly allow the heat to subside. This will avoid the top of the cheesecake from cracking. Allow this for about 15 minutes. Remove from oven and let cheesecake to sit at room temperature for another 30 minutes before you transfer it into the fridge. You should allow 4 hours in the fridge for complete cooling.

THE BUTTER CREAM FILLING

During the time cheesecake is cooling you can begin to prepare your filling (which will also be used for the sides). It is very important the butter be soft but not melted. You might want to take it out of the fridge the night before. Begin by slowly beating the butter with mixer on low until you get a nice creamy texture.

Continue to blend and add the vanilla and Bourbon. Slowly add half the cream and mix well. Now add the powdered sugar one cup at a time and mix well. Once half the sugar has been added, add the remaining cream and continue to mix. Finish mixing the rest of the sugar, continuing to mix until you have incorporated all the ingredients well. You may think the filling is too thick but don't worry, that's the way you want it. Taste for proper consistency and flavor.... but don't eat it all!

Cover the filling with plastic wrap and set in the fridge for about 30 minutes. This will give you the time to prepare for the assembly of your cheesecake.

THE ASSEMBLY

What you should now have at your disposal and ready are 2 layers of cheesecake, refrigerator cooled, your butter cream filling, and a large round presentation plate. Begin with the bottom cheesecake layer that has the crust. Remove the spring form ring carefully. Place a piece of parchment paper over the top and flip the cheesecake over so that it rests on the palm of one hand (or on a cutting board). Carefully remove the bottom of the spring form pan and very carefully peel off the parchment paper that was on the bottom of your cake layer.

Now flip your presentation dish upside down and place it over the cheesecake layer. Carefully flip the cheesecake and dish over so that everything is right side up. Very carefully remove the parchment paper you had placed on the top of the cake. Remove the butter cream filling from the fridge and with a rubber spatula, stir it a few times. Using about half of the filling, cover the top surface of the layer to about 1/2 inch, making sure it's evenly spread right to the edge.

Take your second layer of your cheesecake and carefully remove the spring form ring. This top layer will be laid upside down on top of the bottom layer so that the top of the cake will be smooth and flat. Lightly grease the palm of one hand with a small amount of butter and place that palm over the top of the cake. Now flip the layer over so that it rests on your palm. With your other hand, carefully remove the spring form bottom and the parchment paper. Now place the layer over the bottom layer carefully. Make minor adjustments so that top layer matches the edges of the bottom layer.

Set aside some of the remaining filling for a presentation edge around the top of the cake where you'll be using a pastry bag to swirl a design (easy). With the rest of the filling, cover the sides of the cake thoroughly. Finally, using a pastry bag (or a plastic baggy with a small hole cut out of one corner, you will make the presentation edge around the edge of the top. Fill your pastry bag with the remaining butter cream and begin squeezing the cream around the edge of the top layer, using a swirling motion as you go along.

Once completed, set the cake in the fridge until you get the topping ready

THE FINAL STEP.... WHITE CHOCOLATE GANACHE

Yes, we're almost done! Now we're going to get the ganache ready for the final step. This really isn't a TRUE ganache, but we'll deal with technicalities later.  Bring a pot with 1 inch depth of water to a boil and set a metal mixing bowl on top. Turn heat to low and add the white chocolate chips to the mixing bowl and begin to stir with a wooden spoon. As the chocolate melts, slowly add the cream and constantly stir. You want to a achieve a smooth and thick syrup, so if you need to add more cream, do so very sparingly; you don't want this to be a liquid. When done, it should have a consistency of caramel. Remove from the heat and stir so that it cools a bit.

Take your cake out of the fridge and carefully pour the cooled chocolate over the center of the top of your cake. Swirl the cake at an angle so that the chocolate completely covers the top surface right to the edge of your cream swirl border that you made. Finally, yes FINALLY, sprinkle the Macadamia nuts so they cover the top surface. Return to the fridge and allow chocolate to set nicely.

I know this sounds so painstaking and time consuming; however, this is probably the most incredible cheesecake you will probably ever taste. This is something you will want to make only once or twice a year for very special occasions. This cake was made for Thanksgiving and a little less than half of it served 7 guests comfortably. The rest of it was taken to the office the next day and both places was extremely well received. A fellow employee was hesitant because he doesn't care for cheesecake took a small bite and decided he wanted a whole slice. Another employee (who is gluten intolerant) also took a small bite couldn't resist and had a thin slice. Still another employee who loves cheesecake said this was the best he ever had. The process may be long and drawn out, but your guests will still be raving about it a year later. It is well worth the effort, guaranteed! I will be making this again for Christmas or New Year's Eve.

Cream of Potato and Onion Soup is a perfect addition to your Winter Recipes

Yes, as much as we hate to admit it to ourselves in the Northern Hemisphere, Winter is upon us; cold, damp, and snowy weather is the time to bring out the reinforcements of warmth with hearty soups and potage. Soups are so easy to prepare and the varieties are limitless, particularly when dealing with vegetables. This recipe for Cream of Potato and Onion Soup is sure to please every member of your family, rich and velvety accented with crispy fried chopped bacon and scallions. Whether served as a first course or the main event, this soup is a winner.

1 pound of cubed white potatoes
1 medium white onion, finely chopped
1/4 cup of chopped scallions
1/4 cup of chopped parsley
1/2 cup of chopped bacon (imitation bacon can be used for vegetarians)
1.5 cups of evaporated milk (12 oz.)
1.5 cups of chicken broth
1/2 teaspoon of salt
1/2 teaspoon of white finely ground pepper
2 pinches of nutmeg
2 tablespoons of olive oil
1 tablespoon of butter

In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.

Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).

Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.

When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.