Burnt Basque Cheesecake✨

Ingredients:

• 2.2 lbs Philadelphia cream cheese 1 kg. Note: you can also sub any other cream cheese, such as mascarpone. Works best at room temperature

• 7 eggs

• 2 cups sugar 400g. Note: for a slightly less sweet cheesecake use only 1.5 to 1.75 cups (300-350g)

• 1 tablespoon of flour

• 6.5 fl oz heavy cream 200ml or 4/5 of a cup

Instructions:

Preheat the oven to 410°F (210°C). 

Using an electric mixer, whisk, or a metal spoon (the classic La Viña way!) combine all the ingredients in a large bowl until smooth and creamy.

Line a 10 inch (25 cm) springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on, and will prevent it from sticking. You can use a smaller pan for a higher cheesecake but may need to bake longer so that the center isn’t too runny.

Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don’t worry — it will settle when it’s out of the oven. I like my cheesecake just cooked through, so I generally bake 40 minutes and if it isn’t quite burnt enough on top I turn the heat up for another minute or two, being careful it doesn’t burn too much! If you like the center very runny, remove at 35 minutes.

When the cake is brown and almost burnt looking, turn the oven off. The center shouldn’t be completely set. It will wiggle a lot when you move the pan (like Jello!)

Let it start to cool gradually by leaving it out on the counter. After an hour or so, move the cake to the fridge to cool completely.

After a few hours in the refrigerator (overnight is even better), your cheesecake should be chilled enough to cut. Don’t remove the cake from the parchment paper until it’s ready to be cut, plated, and devoured (as it can start to lose its shape). Enjoy !!

𝘋𝘖𝘌𝘚 𝘈𝘕𝘠𝘖𝘕𝘌 𝘏𝘌𝘙𝘌 𝘈𝘊𝘛𝘜𝘈𝘓𝘓𝘠 𝘞𝘖𝘜𝘓𝘋 𝘌𝘈𝘛 𝘉𝘦𝘦𝘧 𝘓𝘪𝘷𝘦𝘳 𝘢𝘯𝘥 𝘖𝘯𝘪𝘰𝘯𝘴 ??

You’ll Need:

¼ cup of flour

1 lb beef liver

¼-½ cup of butter

½ tsp of salt

⅛ tsp of pepper

Oil to taste

1-2 tbsp of fresh minced sage

2 cups of thinly sliced onions

½ cup of beef stock

1 tbsp of minced Italian parsley

¼ cup of dry white wine

Steps:

First, you want to take a bag, and put the flour, the pepper, and the salt together in there.

Cut the liver into pieces that are about a half an inch, and then, put them into the bag, shaking this until they’re coated. This will help with muting the taste of this.

Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender. You should see a small sheen of glossy on this.

Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and salt.

Heat up about 4 tablespoons of the butter, along with a small dash of oil to the skillet as well.

Add in the liver and then cook this for about 5 or so minutes, until this dish starts to brown.

Once this is finished cooking, put the onions directly onto the skillet, heating these up together with the liver as well.

Take the liver and onions and put this onto a plate. Use a stock and the wine to deglaze this, and from there, you want to make sure the liquid is reduced in this until it creates a nice, thick sauce that will really give you something to enjoy with this.

Take the liver, put it on a serving dish, and then, also add the onion to this. Add the sauce you just made, and then add a bit of parsley in order to garnish, and then you can serve it!

Tips:

How can I make sure the liver doesn’t taste too pungent?

This is a common question for a lot of people who like to make liver and onions, but don’t know how to make it not taste too pungent. The best way to do this, is to wash your liver, and make sure that any dirt or additives are gone.  Also, making sure that the marinade soaks up everything in this is a good way to make sure that you have the best liver and onions dish out there, and one that you can enjoy too.

Bagel Breakfast Sliders! 🥯

 

RECIPE BELOW!!

INGREDIENTS 

8 eggs

1/4 c. milk

8 slices bacon

kosher salt

Freshly ground black pepper

2 tbsp. finely chopped chived

10 mini bagels, halved

4 tbsp. cream cheese, softened

1 1/2 c. shredded Cheddar cheese

3 tbsp. butter, melted

2 tsp. dried onion

2 tsp. granulated garlic

2 tsp. sesame seeds

2 tsp. poppy seeds

DIRECTIONS

1. Preheat oven to 350° and grease a large baking dish with cooking spray. In a large bowl, beat eggs and milk until light and frothy. Set aside.

2. In a large skillet over medium heat, cook bacon until crispy. Remove slices from pan to drain on paper towels. Pour out most of bacon fat but leave about 1 tablespoon in the skillet.

3. Pour egg mixture in skillet then immediately turn down heat to medium-low. Stir occasionally with a spatula or wooden spoon. When the eggs are nearly set, season with salt and pepper and stir in chives. Remove from heat.

4. Spread cream cheese onto the bottom halves of the bagels then place in greased baking dish, side by side. Spread egg mixture over bagels then crumble cooked bacon on top. Sprinkle with cheddar then add the bagel tops. Brush with bagel tops with melted butter and sprinkle with dried onion, granulated garlic, sesame seeds, and poppy seeds.

5. Bake until the bagels are toasty and the cheese has melted, about 10 minutes. Serve warm

Enjoy

😋😋😋❤️

 

½ cup ancho chile powder

¼ cup white sugar

¼ cup brown sugar

¼ cup salt

2 tablespoons freshly ground black pepper

1 tablespoon ground cumin

1 teaspoon dry mustard

1 teaspoon ground cayenne pepper

½ teaspoon ground dried chipotle pepper

1 rack baby back pork ribs

1 cup barbeque sauce

Coq au Vin

 Coq au Vin

 Serves: 4

 Prep Time:  20 min

 Cook Time:  1 hr

 Calories: 840

 Ingredients

 8 ounces bacon, cut into 2-inch pieces

 3½ pounds bone-in, skin-on chicken thighs and drumsticks, about 8 total

 Kosher salt, plus more for serving

 4 cloves garlic, minced

 4 shallots, quartered

 4 sprigs thyme

 1 bay leaf

 2 tablespoons tomato paste

 3 large carrots, peeled, halved lengthwise, and cut into 3-inch pieces

 2 cups chicken stock

 ½ bottle red wine (like Rioja)

 3 tablespoons salted butter, melted

 3 tablespoons flour

 1 pound cremini mushrooms, quartered

 Freshly cracked black pepper

 Method

 Preheat the oven to 350°F with a rack in the center position.

 In a braiser or Dutch oven, add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper-towel-lined plate. Discard all but 2 tablespoons of bacon fat.

 Season chicken all over with salt. Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes. Transfer to a plate.

 To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon. Cook, stirring, until fragrant, about 1 minute.

 Return chicken to the pot, skin-sides up. Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven.

 In a small bowl, combine the melted butter with flour and stir in ¼ cup braising liquid. Pour mixture into the sauce and gently stir to combine. Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer. Season with salt and pepper to taste.

Shepherd’s Pie 😍

😍❤️😍❤️

INGREDIENTS

MEAT FILLING

2 tbsp of oil

1 cup of chopped yellow onion

2 lb of ground beef or Lamb if you want traditional

1 tbsp minced garlic

3 tsp of dried parsley

1 tsp dried sage

1 tsp of dried rosemary

1 &½ tsp of salt

½ tsp of black pepper

3 tbsp flour

3 tbsp of Worcestershire sauce

1 tbsp of balsamic vinegar

1 tbsp of tomato ketchup

2 tbsp of tomato paste

1 &½ cups of beef broth/bullion

1 8.75 oz can of corn

1 14.5 oz can of carrots

POTATOES

4 large russet potatoes

1 stick of salted butter

2 tsp of garlic

1 tsp salt

½ tsp black pepper

½ cup of half & half

INSTRUCTIONS

POTATOES

Peel the potatoes and slice them into smaller pieces.

Place potatoes into a large pot and cover with cold water.

Bring the water to a boil and reduce it to a simmer.

Depending on the size of your potatoes, simmer them on medium heat for 15-18 min. You want the potatoes to be soft enough that a knife will slice through them easily.

Drain the water off the potatoes and return them back to the pot.

Break the potatoes up with a potato masher and add the butter, garlic, salt, black pepper and half & half.

Continue mashing until the potatoes are smooth and creamy.

MEAT FILLING

Preheat the oven to 350

Heat up the oil in a pan.

Add the onions and fry until soft.

Add meat to the onions and brown.

Once the meat has started to brown sprinkle in the flour. Combine the flour with the meat and stir continuously for 1-2 min.

Pour in the beef broth and mix well. It will thicken as it cooks.

Add the remaining ingredients to the pan and cook for 5 min. Stirring occasionally so the meat doesn’t stick to the pan.

Pour the mixture into a 9×13 casserole dish.

Spread the potatoes evenly on top.

Place the casserole dish into the oven and bake for 30-40 min.

ENJOY!

Delicious Chicken Pot Pie Ingredients:

Delicious Chicken Pot Pie Ingredients: 

1 cup potato, diced 1 cup onion, diced 1 cup celery, diced 1 cup carrot, diced 1/3 cup melted margarine 1/2 cup all-purpose flour 2 cups chicken broth 1 cup half-and-half 1 teaspoon salt 1/4 teaspoon pepper 4 cups chicken, cooked and chopped 2 pie crusts ( either store bought or your own recipe) . Directions: Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells. Bake 30-40 minutes or until crust is golden and flaky. Enjoy.