You’ll have to excuse the smaller than usual blog post, but
I just flew across country, and boy are my arms tired…sorry, not arms, I meant jokes.
Anyway, I’m back at my mom’s for a few weeks to help her out after some
shoulder surgery, and despite a very late, turbulent, and sleepless flight, I had just enough energy left to post this marble potatoes video.
I generally try to stick with ingredients that can be found
at any large grocery store, and I hope that’s the case here, but to be honest I
really didn’t care, as these were just too damn cute not to film. If at all possible, I hope you give this a try soon. Enjoy!
2 tsp chopped rosemary
1 tbsp rice vinegar, or any vinegar
Beef satay was the very first Thai food I ever tasted, and
it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and
slightly funky bite…I remember it like it was yesterday.
It helps that I ate
this yesterday, but still. If you’ve never had satay before, its lightning bolt
of flavor can be a bit of a shock to the system. A recipe for the subtle palate,
this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we’re going with that it’s Thai.
This will work on just about any meat, but beef is my
favorite. There’s something about beef and these particular spices that just
sings. Also, the magic that Asian fish sauce always adds is never more apparent
than with beef, especially if that beef destined for the charcoal grill. The
same goes for the lemongrass.
If you look around the produce aisle at your town’s best
(meaning most expensive) grocery store, you should find some lemongrass stalks.
They also sell tubes of pure lemongrass paste online, in case that’s a better
option. Some say you can get away with some lime and/or lemon zest and juice,
but at least attempt to find some for your old friend, Chef John.
With grilling season still in full swing, you can never have
enough new and exciting ways to enjoy beef, and this is certainly at least one
of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!
2 lbs beef top sirloin steak, sliced thin across grain,
about 1/8-inch thick
1 tbsp grated ginger
4 cloves garlic, crushed
2 tbsp minced onion
1/4 cup packed brown sugar
2 tbsp vegetable oil
2 tbsp ground coriander
1 tbsp cumin
1/2 tsp turmeric
1/8 tsp cayenne pepper
1 rounded tbsp minced lemongrass
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I’d rather eat vegan for a week than write a blog post on
why pumpkin cheesecakes crack, but I’m more than happy to explain how to get
that perfect, creamy-custardy, probably-won’t-crack doneness you all deserve.
Use a digital thermometer. Okay, that was a little anticlimactic, but it really
is that simple.
If you turn off the heat when the cheesecake’s internal temp
is between 155-160 F., and let it cool slowly in the warm oven, you should get
exactly what you see here. The reason a thermometer is so key, is that going
just by sight is hard to do. Even at 155 F., a cheesecake has a fairly jiggly
middle, and really does look undercooked. Many cooks get scared and leave it in
for a few more minutes, which can make all the difference.
This should take anywhere from 1 1/2 to 2 hours. Many
factors are involved, but a big one is the temperature of your cheese and eggs.
Mine were cold, which not only makes mixing harder, but also will increase
cooking time, as a room temp batter starts cooking sooner. So, to recap, use a
This recipe was adapted from one found on my friend Elise’s
blog, Simply Recipes. She’s one of my all-time favorites (food bloggers and
people), and I insist you head over there to check out her gorgeous version as
well. I (we) hope you give this easy pumpkin cheesecake a try soon. Enjoy!
Ingredients for 1 Pumpkin Cheesecake (10 slices)
For the crust:
2 cups gingersnap crumbs
1/4 cup all-purpose flour
1/4 cup melted butter
1 large egg yolk
4 (8-oz) packages cream cheese, room temp
2 (15-oz) cans pure pumpkin puree
4 large eggs
2 large egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon vanilla extract
1 tablespoons bourbon whiskey
1/4 cup all purpose flour
*Bake at 325 degrees F. for 1 1/2 to 2 hours, or until
internal temp is between 155-160 F. Let cool in warm oven, with door cracked.
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