Ricotta Cheese Pie

Cheesecake or Cheese Pie! An endless debate without a definitive answer.
Graham Cracker Crust vs. Pie Dough Crust?
Cream Cheese vs. Ricotta?
Bain Marie vs. Baked without Steam?
Or is Cheesecake really considered a Custard Pie?
However you describe the difference, simple Enjoy!
I have a favorite recipe for Cheesecake and it's the only one I make. Here's my choice when it comes to Cheese Pie!


Ricotta Cheese Pie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Deep Dish Pie Pan and enough of your favorite Pie Crust Dough to cover the bottom and up the sides.

Place the Crust in the Pie Pan so it covers the bottom and up the sides.
Cover with Plastic Wrap and refrigerate.

Filling:
15 oz. Ricotta Cheese
1 C Granulated Sugar
1 TBS Flour
1 TBS Orange Zest
1 tsp Orange Extract
4 Eggs
1 C Golden Raisins
Bonne Maman Orange Marmelade.
1 - recipe of Homemade Whipped Cream. (recipe to follow)

In a Large Mixing Bowl:
Cheese
Sugar
Flour
Orange Zest
Orange Extract
Mix well by hand.

In a Medium Bowl:
Eggs
Whisk well by hand for 5 minutes.
Fold into the Cheese Mixture by hand.
Fold in Raisins.
Mix well.
Pour into the Crust.
Bake for 50 minutes.

After 50 minutes:
Crack open the Oven Door and allow the Pie to rest until completely cooled.

Remove and brush generously with Orange Marmalade.

Serve individual slices with Homemade Whipped Cream.


This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Tex - French Bar Nuts

I created this recipe for Bar Nuts.
This is a combination of Texas Spice and French Sea Salt and Herbs. It has a Sweet Savory and Spicy flavor.
If we're having a party I double or triple the recipe. They don't last long.

The Nut are pre-roasted before they get the Spice Mix.

Buttered,Sugared, Salted, Herbed and Spiced.
Back in the 350 degree oven that's been turned off.
They can stay for hours.
Remove, break into pieces and serve with a great Ale!

Tex - French Bar Nuts.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- Large Rimmed Sheet Pan

6 C Nuts, without Peanuts. I either use Mixed or a combination of (Pecans and Almonds, 3 C of each.)
4 TBS Butter, melted
4 tsp Sea Salt
4 TBS  Dark Brown Sugar
1/2 tsp Chipotle Powder
2 TBS Herbes de Provence
4 TBS Chopped Fresh Rosemary

Roast the Nuts on the Sheet Pan for 10 minutes.
Transfer to a Large Mixing Bowl.

In another bowl:
Butter
Salt
Brown Sugar
Chipotle Powder
Herbes de Provence
Rosemary
Whisk well.
Add to the Nuts and toss to combine well.

You can serve them hot or refer to the Option below.

Option:
Turn the oven off.
After the Nuts and Herbs have been combined, stir again.
Return them to the Sheet Pan and place in the oven to allow them to dry.
I've left them up to 6 hours.
Break up any clusters prior to serving.

Enjoy!
Peace in the Kitchen!

Another Corn Casserole Recipe

I've posted so many recipes for Corn Casserole, Corn Pudding, Corn Soup, Corn anything...... I love corn.
Here's another great Corn recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- 2 quart Casserole Dish sprayed with a Vegetable Cooking Spray.

1 can of Corn drained.
1 can of Creamed Corn
2 large Eggs, beaten.
8 TBS Butter, melted.
4 TBS Flour
2 TBS Sugar
1- 4 oz. can of Diced Green Chiles
1 C Half and Half
1/2 C Shredded Swiss Cheese
1/4 tsp Fresh Ground Black Pepper
Salt to taste.

Combine all ingredients in a Large Mixing Bowl.
Mix well.
Spoon into the Casserole Dish.
Bake for 1 hour/15 minutes to 1 hour/ 30 minutes. Until Golden Brown.

Enjoy!
Peace in the Kitchen!

Corn Soup #2

Here's another favorite Corn Soup. I love Corn Soup, Corn Chowder and any Corn Casserole or Gratin.
This one is served with a very tasty Texan Sour Cream and Chipotle Pepper Garnish.


Here's what you'll need:
1 Large Soup Pot, Stock Pot or Dutch Oven.

4 TBS Butter
1 Large Onion, chopped
3 Garlic Cloves, minced
1 tsp Cumin
1/4 tsp Chile Powder
Salt and Pepper to taste
5 C Frozen Corn, thawed.
4 C Vegetarian Chicken Broth
2 TBS Lime Juice
3/4 C Sour Cream, divided.
3 TBS Chopped Chipotle Peppers in Adobo Sauce

In the Stock Pot on Medium Heat:
Butter, heat until melted.

Add:
Onion
Garlic
Cumin
Chile Powder
Salt
Pepper
Cook, stirring often for 10 minutes.

Add:
Corn
Stir to combine well.
Bring to a boil.
Reduce Heat and Simmer for 5 minutes.

In Batches, Transfer to a Blender to Purée. Transfer to a Mixing Bowl after each batch.
Whisk in:
Lime Juice
1/4 C Sour Cream

In a small bowl:
Remaining Sour Cream
Chipotle Peppers
Whisk well.
Garnish Individual Servings.

Enjoy!
Peace in the Kitchen!

Italian Lemon Crostada

I just received this recipe and it looks yummy. I decided to copy a link to the recipe so you can see the photograph and get an idea of how delicious this looks. I love all things Lemon and I have great Lemon Pie Recipes. I haven't made this one so I don't know how it differs from our traditional Lemon Pie in America. This comes from Sweet Paul, a Blog that I follow and he got it from An Italian in My Kitchen. It was translated from Italian so that makes it authentic!  I just ordered his Cookbook and it arrives this week. I'm looking forward to sharing additional recipes from him.

http://anitalianinmykitchen.com/lemon-crostata/

Enjoy!
Peace in the Kitchen!

Cauliflower and Leek Gratin and another one of my favorite Cauliflower Gratin Recipes

I eat a lot of Cauliflower so I'm always looking for interesting ways to make it. I add raw Cauliflower to Salads, I make Cauliflower Soup, other Gratin recipes and Roasted. I like this addition of Leeks to a Cauliflower Gratin.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 Quart Gratin Dish, well Buttered.

Water to cover the Florets.
1 - 3 Pound Head of Cauliflower broken into Florets.
2 Leeks, White and Light Green parts only. Trim into 1/4" slices.
2 Shallots, Peeled and Thinly Sliced.
4 TBS Butter
1 tsp Red Pepper Flakes. Additional to taste.
1 tsp Finely Chopped Fresh Thyme Leaves.
1/4 C Flour
1 1/2 C Heavy Cream
1 1/2 C Grated Gruyere Cheese. You can also use Emmental or your favorite  Swiss Cheese.
Freshly Ground Black Pepper to taste.

In a large Soup Pot or Dutch Oven on Medium High Heat:
Bring Water to a Boil.

Add:
Cauliflower
Cook 2 minutes.
Drain, Rinse under Cold Water.
Transfer to a Large Mixing Bowl and set aside.

In a Saucepan on Medium Low Heat:
Butter
Heat until melted.

Add:
Leeks
Shallots
Red Pepper Flakes
Thyme
Mix well.
Cook, stirring often for 5 minutes.

Add:
Flour
Stir to combine well.

Add:
Heavy Cream, Slowly, stirring constantly just until well combined.

Increase heat to Medium High.
Bring to a Boil for 3 minutes, until it Thickens.
Remove from Heat.

Add:
3/4 C Cheese
Pepper to taste.
Stir until well combined.
Pour over Cauliflower.
Gently stir just to coat well.
Transfer to the Gratin Dish.
Sprinkle evenly with Remaining Cheese.
Bake for 25 minutes.
After Baking, Broil the top until Golden Brown (about 5 minutes).

Enjoy!
Peace in the Kitchen!


Here's my other favorite Recipe:

Cauliflower Gratin

Here's what you'll need:
Preheat the oven to 350 degrees.
A 2 Quart Gratin Dish, well buttered.

1 3 lb. Head of Cauliflower broken into Florets.
8 oz. Heavy Cream
4 oz. Milk
1 C Grated Cheddar Cheese + 1/4 C for Sprinkling prior to baking.
2 Eggs
Salt and Pepper to taste
A Pinch of Nutmeg
4 TBS Bread Crumbs ( Italian flavored if you like)

In a Saucepan with Boiling Water:
Cauliflower
Boil for 3 minutes.
Drain
Place in the Gratin Dish

In a Mixing Bowl:
Cream
Milk
1 C of the Cheese
Eggs
Whisk well.

Add:
Salt
Pepper
Nutmeg
Mix well.
Pour over the Cauliflower.

In a Mixing Bowl:
Breadcrumbs
Remaining Cheese
Mix well.
Sprinkle evenly over the Cauliflower.
Bake for 30 minutes.
It should be Golden Brown.


Enjoy!
Peace in the Kitchen!

Baked Sun Dried Tomato and Artichoke Dip

This is a Baked Dip that's served on Toasted Slices of French Baguette Bread. I like Fresh Bruschetta and I also like Baked Dips. I have many Dip recipes on my Blog.



Baked Sun Dried Tomato and Artichoke Dip.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan or 2 - 9" Round Pie Pans, sprayed with a Vegetable Spray or brushed well with Vegetable Oil.

1- 8 oz. Jar of Sun Dried Tomatoes in Olive Oil. Drain, reserve 2 TBS of the Oil and finely chop the Tomatoes.
2 - 14 oz. Cans of Artichoke Hearts, drained.
1/2 C Diced Onion
3 Cloves of Garlic, minced
2 C Shredded Swiss Cheese
1/4 C Shredded Parmesan Cheese
1 C Shredded Pecorino Romano Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1 - 10 oz. Frozen Chopped Spinach, thawed and squeezed dry in paper towels.
1 TBS Dried Oregano
1/2 tsp Fresh Ground Black Pepper

Toasted Slices of French Baguette Bread

In a Skillet on Medium High Heat:
Reserved Olive Oil, until Hot.

Add:
Onion
Sauté until translucent.

Add:
Garlic
Stir well and continue to cook for 1 minute.

Transfer to a Large Mixing Bowl.

Add:
Tomatoes
Artichokes
Swiss Cheese
Parmesan Cheese
Pecorino Romano Cheese
Sour Cream
Mayonnaise
Spinach
Oregano
Black Pepper
Mix until completely combined.

Spoon into the Casserole Dish or Pie Pans.
Bake for 30 minutes.

Serve Spread onto  Toasted Slices of French Baguette Bread.

Enjoy!
Peace in the Kitchen!