Thin Mint Chocolate Cheesecake - decadence defined

There are a few different versions of this cheesecake floating around.  This one is decadence defined.  Super rich and chocolaty, its not for the feint of heart and will power.

A couple of things I've learned over the years...addition of a starch, even a couple of tablespoons of corn starch will stabilize the egg cheese mixture so it won't crack on baking.  In this case the starch comes from the cocoa powder.  It works, don't knock success.

On the topic cocoa powder, I've talked about it before here, but the Black Onyx cocoa powder is my favorite...its a much more intense chocolate flavor.  Sorta the difference between milk chocolate and bittersweet.  It is a dryer product and this recipe takes that into consideration.  Really, either get this cocoa powder online or run to Surfas in Culver City.  It makes all the difference in the intensity of the chocolate flavor.  And quite frankly subbing out regular cocoa powder you are doing yourself a disservice.

I set my cream cheese out overnight to soften to room temperature.  You have to do this as you'll never cream the cheese and sugar to the right consistency if you don't and you pretty much guarantee a flop in the kitchen.

Thin Mint Chocolate Cheesecake

• 1 box Thin Mint Girl Scout cookies
• 7 T butter, melted
• 12 ounces bittersweet (60%+) chocolate
• 3 boxes cream cheese
• 1 C Sour cream (full fat, not light)
• 1 3/4 C sugar
• 4 eggs
• 1/4 C heavy cream
• 1/2 C Black Onyx cocoa powder
• 1 T vanilla
• 1 t peppermint extract
• 1 t coffee extract ( I use Kona from Surfas)
• 1/4 t sea salt

Preheat oven to 325F

Hand crush thin mint cookies into a food processor.  Pulse until crumbly.  Add butter and pulse until wet and it looks like coarse sand.  Press into 10" cheesecake pan bottom and about 1" up the sides.  Set aside.

Melt chocolate over double boiler, stir until smooth.  Remove from heat and let cool.

In a stand mixer cream together cream cheese, sugar, sour cream, sea salt and extracts.  Beat until creamy and fluffy.  Beat in eggs 1 at a time until well incorporated.  
Reduce speed and stir in cocoa powder and heavy cream until uniform in color.  Slowly pour in melted chocolate and stir until smooth.

Pour batter into prepared pan.  Place pan on a baking sheet.  Bake in center of oven for about 1 hour.

Remove from oven and cool on a wire rack for 20-30 minutes.  Remove side of pan and wrap in plastic wrap.  Chill in refrigerator 4 hours or overnight.

Mascarpone Pot au Creme

This version won the exclamation "you've out done yourself".  It was really quite tasty if I say so myself.  The addition of mascarpone to the mix really changed the texture, thicker and richer than the made from  milk and cream only version.  Of course I gilded the lily with fresh whipped sweetened cream, caramel sauce and some mini chocolate chips for added texture and flavor.  I was quite pleased.

How this came about was a simple brain storm and text message convo with my cousin Jill.  I asked what we could bring to a wine and cheese evening they were planning.  She said dessert and I asked, "chocolatey, fruity, or ooey gooey.  She suggested "chocolatey or gooey".  I thought for a second and decided to do both.

This does need to be cooked in a water bath or "bain marie" as they say en francais.  Simple procedure.  Place the filled ramekins in large roasting pan and fill the pan with hot tap water until the water goes up halfway the sides of the ramekins.  The only caution is you do need to pour slowly so you don't accidentally get some water into the batter and ruin it.

I'm a fan of the Cointreau.  That orangey liqueur plays well with chocolate and adds a wonderful layer of flavor in the background that just makes the chocolate more intense.  I always have on hand as its simply a key ingredient to a kick ass margarita.  If you don't have it,  any other orange flavored liqueurs would work.

Mascarpone Pot au Creme

• 4 oz bitter chocolate - 60% plus cocoa 
• 8 oz heavy cream
• 8 oz mascarpone, room temperature
• 1/2 c sugar
• 3 eggs
• 1 t vanilla
• 1 T Cointreau
• 2/3 c chilled whipping cream
• 3 T confectioners sugar.
• 1/4 t vanilla
• mini chocolate chips
• 6 T Salted Caramel Sauce

Preheat oven to 325F

Coarse chop the bitter chocolate and put into a microwave safe bowl.  Pour heavy cream over the chocolate.  Microwave for 1 1/2 minutes.  Check temp, if warm to touch stir chocolate until smooth.  If not warm, microwave additional  15 seconds and test again.  Let smooth chocolate mixture cool to room temperature.

In stand mixer place sugar, 1 t vanilla extract, Cointreau and room temperature mascarpone.  Whip until smooth and fluffy, about 5-6 minutes.  Whisk in eggs one at a time until well incorporated.  Reduce speed and slowly whisk in the cooled chocolate mixture.

Divide batter between 6 ramekins (about 2/3 c each).  Place filled ramekins in a roasting pan.  Fill with hot tap water until it is about half way up the sides of the ramekins.  Pour slowly so you don't splash water into the batter filled ramekins.  Cover roaster with foil.  Bake in the preheated oven 40-45 minutes until set.

Remove from oven and take ramekins out of the water bath.  Cool  on wire racks until room temperature.  Cover cooled ramekins with plastic wrap and chill for 4 hours or over night.

When ready to serve whip chilled cream with confectioners sugar and vanilla.   Divide among the ramekins.  Spoon drizzle 1 T salted caramel sauce over each dollop of whipped cream.  Sprinkle scant Tablespoon mini chocolate chips over the salted caramel sauce. 

The pot au creme will be soft out of the oven but set firm on chilling.

Chilled pot au creme all garnished and ready to serve.

I did it...Chocolate Souffle'

This was a trial and error.  First was a fail, total mess, never rose, soupy even though the top got a nice "crust".  Probem...narrowed it down to the chocolate chips.  Never use them even though they are easier to measure.

I caught on Food Network yesterday a chef extolling the virutes of using a 60% or better cocoa chocolate for the souffle as they have less fats that prevent a souffle from rising.  I tried it with a Valrhona Caribe which is 66% chocolate solids and it was heavenly success.  Seriously great chocolate taste, it rose just the right crust on the top and sides and full of ooey gooey deliciousness you expect in the center of a souffle.  Moral of the story is don't skimp on ingredients.  EVER.

Chocolate Souffle for 4

2/3 C butter 
1/2c sugar 
4 egg whites 
pinch cream of tartar 
 1 1/3 c 60%+ chocolate 
4 egg yolks 

Preheat oven to 375f 

Butter and sugar 4, 8oz ramekins. Set ramekins on baking sheet. 

Using a hand mixer, start whisking the egg whites in a copper bowl on low speed. Slowly add 1/2 cup of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form. 

Melt chocolate and butter over double boiler. Stirring continuously until melted and smooth. Remove from double boiler and beat in egg yolks until smooth. Cool slightly. 

Fold a little egg white mixture into the chocolate, then fold that into the remaining whites until smooth. Divide among ramekins. Bake 15 minutes in hot oven. Serve immediately with a dusting of powdered sugar.

fresh from the oven and waiting a dusting of powdered sugar.

Sausage and Spinach Frittata

I'm totally digging the Frittata.  Its a baked Italian omelet that is really more of a quiche without a crust.  With no crust this ventures into the realm of the stupid easy.  Can you brown of sausage and whisk eggs?  That's about the extent of the work needed to make this wonderful brunch dish.

The spinach will overwhelm the pan.  Have no fear it will wilt to about one quarter its original volume.

Sausage and Spinach Frittata

• 1 lb spicy Italian sausage
• 1 red onion - thinly sliced
• 3 cloves garlic minced
• 1/2 t black pepper
• 1/2 t salt
• 12 oz fresh spinach
• 6 eggs
• 1/3 c half and half
• 1 c grated Parmesan, divided
• 1/2 c grated asiago 

Preheat over to 350F.

Remove sausage from casing and crumble into a large non-stick oven proof skillet.  Brown sausage well over medium high heat.  When well browned reduce heat to medium, and pour of all but 2 T of the fat.

Add thinly sliced onion to the sausage and cook until translucent.  Add minced garlic and cook 1 minute longer.

Add spinach, salt and pepper.  Toss until wilted.  Reduce heat to low.

Whisk eggs and half and half until well blended.  fold in 1/2 c Parmesan and 1/2 c Asiago cheeses.  Fold in.  Pour egg mixture over the sausage spinach mixture.  Cook 2-3 minutes until bottom is set.  Sprinkle 1/4 c Parmesan cheese over the top of the egg mixture.

 Place skillet in the oven and bake 30 minutes.  When done remove from oven and slide onto a large platter.  Sprinkle remaining 1/4 c Parmesan over the top of the finished frittata.  Serve hot.

Brown sausage well to develop maximum flavor.

The spinach will initially overwhelm the pan...have no fear it wilts WAY down.

Sausage and wilted spinach ready for the egg mixture.

Frittata baking in the oven...test with toothpick to make sure center is set before removing.

Langoustine Chowder

First up what the hell is a langoustine?  Its a sea critter too big to be a shrimp and way too small to be a lobster.  It is its own critter, not quite as sweet as lobster, but very close.  I first had them several years ago and fell in love with them. They aren't native to my local waters so I need to keep an eye out for them in their frozen state.  Luckily both Trader Joe's and Costco have them from time to time.  When they show up, I grab a bag as they are too good to pass up.

I use a lot of sweet corn, the white variety as its much sweeter than the darker yellow stuff.  Its easy to find in the frozen aisle.  Certainly those 3 weeks is peak of freshness in August I'll use the real deal, but then why limit oneself to so few weeks when the frozen stuff is quite a good substitute.

I use a russet potato,aka Idaho baking as they hold their shape and texture better than the waxy varieties like a Yukon gold in a chowder.  Important to know your spuds and when to use which.

Shhh...big secret here, I don't use flour and make a roux with my chowder which prolly will land me on a 10 most wanted list in New England...but I'm a California guy and I'll do it my way for speed and ease of prep. Corn starch works wonders and doesn't have to cook out to get rid of a "flour" taste.

Lastly, this recipe doesn't call for a specific amount of salt.  The reason being is that salt pork and broth both contain a fair amount of salt in them.  Its best to test for seasoning after the half and half has been added and thickened and add a quarter or half teaspoon as needed at the end.  Its much easier and safer to do it this way rather than piling on the salt early and then have too much in your chowder.

Langoustine Chowder

• 1 lb langoustines
• 1 small onion
• 1 stick celery
• 1 carrot
• 3 cloves garlic
• 1 T fresh thyme leaves
• 1/4 lb salt pork or pancetta
• 2 cans chicken broth
• 3 c sweet corn
• 2 large russet potato
• salt
• 1/2 t fresh ground black pepper
• 2 T corn starch
• 4 c half and half

Cube salt pork and brown in heavy stock pot over medium heat.

Finely mince onion, carrot, celery and garlic.  Add to salt pork and cook 2-3 minutes until soft and translucent.  Add thyme leaves and cook 1 minute longer. 

Add chicken broth, sweet corn, finely diced potato and bring to boil then reduce heat to slow simmer.  Cook 15 minutes.  Whisk together cornstarch and half and half.  Stir into your veggie mix and bring to boil and simmer 5 minutes until starting to thicken.  Test for seasoning and add salt if needed.

Add langoustines and cook until opaque, about 5 minutes. (If using frozen cook 1-2 minutes until just heated through).

Serve hot with a big slice of crusty cheesy garlic bread.

Thai inspired Chicken Potstickers

Some of my Asian friends cringe when I call them potstickers instead of dumplings, but whatever you call it, its some really tasty grub.  What makes these Thai inspired is the inclusion of flavors such as lemongrass, fish sauce and cilantro in the filling, flavors of Phuket and Bangcock.

This is one of those recipes where having a kitchenaid with a meat grinder attachment is really handy.  Makes it possible to get a fine grind on the chicken without turning it to paste like you would get with a food processor.  Different tools for different results.

I even run the ginger and chinese garlic through the through the grinder to clean it out and give them the fine mince as well.  It works wonders especially with the ginger as that stuff is so tough and fibrous.

All of the ingredients here can be found in an Asian Market or well equipped mainstream groc.  If you can't find Chinese garlic, substitute 4 cloves of regular garlic.

Thai Chicken Potstickers

• 40 round dumpling wrappers
• 1 lb boneless, skinless chicken thighs
• 1" piece ginger
• 2 4 inch pieces of chinese garlic
• 3  spring onions sliced
• 1/2 c fresh cilantro leaves and stems, minced
• 1 T lemon grass
• 1 T Fish Sauce
• 2 T low sodium Soy Sauce
• 1 T Oyster Sauce
• 1/4 t ground pepper
• 1 t corn starch
• 1 egg white

In meat grinder with fine disk grind chicken followed by ginger then chinese garlic.  In small skillet over medium heat cook meat mixture until cooked through, but not browned.  Cool to room temperature.

In bowl add cooled meat mixture, spring onion and cilantro.  Toss lightly.  Add lemon grass, fish sauce, soy sauce, oyster sauce, black pepper, corn starch and egg white.  Toss until combined.

Take a dumpling wrapper and wet edges.  Place 2 t filling mixture into center of wrapper.  Take one edge and fold over to the other side, turnover style.  Pinch edges firmly to seal tightly.  Repeat until all the filling is used up.

In a very large non-stick skillet over medium heat spritz it with cooking oil. Arrange potstickers in pan in one layer. (You may need to cook in batches if your skillet can't hold them all). Cook 5 minutes then add 1/2 water to pan. Cover and steam 5 minutes longer. Remove lid, turn potstickers over and cook another minute or two until browned and all water has evaporated. Serve hot with your favorite dipping sauce.

Herbage and onions at the ready for mixing with cooked cooled meat mixture

Potsickers formed and ready for cooking

Lobster Potstickers and Hong Kong Supermarket lovin'

I love the Hong Kong Supermarket that opened in my 'hood about a year ago.  Tons of impossible to find Asian ingredients.  And stuff that isn't so hard to find, but priced so good you can't walk away.  That's exactly how these lobster potstickers came about.  Cooked lobsters at $8/lb easily a quarter the price of what the local mainstream groc down the street from me charges.

When I spotted these beauties a few things crossed my mind, but since I've been in an Asian cookery state of mind the last few months lobster potstickers or dumplings came to mind.  I grabbed two and headed over to produce and picked up the fresh dumpling skins...dough already made, rolled thin and cut uniform size, 150 pieces for only $1/49, again something way cheaper than you'll ever find at the groc.

I scoured the web for recipes and eventually settled on a couple that sounded somewhat Thai in flavor profiel and went for it.  One called for ginger, a vague amount "thumbsized" so I went with my thumb which was way too effing big....my recipe here is a realistic amount, enough to flavor but not overpower the sweet of the lobster.

This is a recipe where having a food processor will come in handy.  A quick whizzaroo and you are done and avoided all the hassle of having to mince all those ingredients.

This recipe like all other potsticker recipes is excuted easiest with a nonstick pan.  The easy release ensures no broken potstickers in your skillet.  It also enables you to reduce the amount of oil used which helps you keep in a heart healty balance.

Lobster Potstickers

• 1 lb cooked lobster meat
• 1/4 c water chestnuts
• 2 4" pieces chinese garlic
• 2 T ginger
• 1 T  minced basil
• 1 T lemon grass
• 1 egg white
• 1 T corn starch
• 1 T Rice wine or cooking sherry
• 1/4 t salt
• 1/4 t ground pepper
• 30-40 Dumpling skins (about 3 inches in diameter)
• water

In food processor add chinese garlic ( or 2 whole garlic cloves) and ginger to bowl of food processor.  Pulse until finely minced.  Add basil, lemon grass, egg white, wine, corn starch salt and pepper.  Pulse until combined.  Add lobster and water chestnut, then pulse a few times until coarsely chopped.

Take a dumpling skin in the palm of your hand.  Take a finger and dip it in water and wet the outside edges of the dumpling skin.  Place two teaspoons lobster filling into center of skin, fold edges over until they meet folding the dough skin in half.  Pinch edges firmly and place on baking sheet.  Repeat until all the filling has been used.

In a very large non-stick skillet over medium heat spritz it with cooking oil.  Arrange potstickers in pan in one layer.  (You may need to cook in batches if your skillet can't hold them all).  Cook 5 minutes then add 1/2 water to pan.  Cover and steam 5 minutes longer.  Remove lid, turn potstickers over and cook another minute or two until browned and all water has evaporated.  Serve hot with your favorite dipping sauce.

Prepared dumplings waiting to be cooked

Potsticker dumplings after they are cooked