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Cheesecakes Recipe
Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicone baking cups.)
For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 – 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).
To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.
Crust:
1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
4 – 5 tablespoons (55-65 grams) butter, melted
Filling:
2 – 8 ounce (454 grams) packages of full fat cream cheese, room temperature
2/3 cup (130 grams) granulated white sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup (120 ml) sour cream, room temperature
Makes 12 individual cheesecakes
Recipes
American and Indian collection.
ADOBO
Ingredients
1 Gal
Amounts
16 each Ancho Chilies
8 each Chipotle Peppers
1/3 TBS Cround Cinnamon
3 Each Whole Cloves
¼ C Black Peppercorns
1 1/3 Tbs Cumin Seeds
1 1/3 tbs Coriander Seeds
1 1/3 tbs Annatto Seeds
1 1/3 tbs Ground Smoked Paprika
1 tbs Cilantro
1 1/3 tbs Thyme Leaves
4 each Bay Leaves
1 1/3 tbs Kosher Salt
1 C Sherry Vinegar
1 C Roasted Garlic Puree
2/3 gal Canola Oil
Method:
Stem, Seed and rehydrate the anchos and chipotles separately in warm water, drain, place in a bowl of food processor
Toast spices and bay leaves together in a dry skillet, grind, add spice mixture to the food processor with the remaining ingredients, except the oil and blend until smooth. This should yield about 1/3 gallon adobo paste. Add the oil and mix well to emulsify
Aloo Jeera
Ingredients
5 Portions
Amounts
1 kg Peeled & diced Potato
3 gms Chopped garlic
5 gms Turmeric Powder
15 gms Cumin Seeds
20 gms Oil/Ghee
30 gms Chopped Onions
5 gms Chopped Coriander Leaves
5 gms Green Chilly Chopped
Apt slat
Method:
Boil Potato with water, turmeric powder & salt
Strain & let it cool
Seeds, garlic
Onion, greens chilies
Toss the potato in the above tempering
Season & garnish with coriander leaves
Balinese Spice Paste
Ingredients
Full- 2 Cups
Amounts
4 to 6 Shallots, Quartered
6 Cloves Garlic, peeled and cut in half
6 Candienuts or macadamia nuts
3 to 6 Thai chilies or jalapeno chilies (depend on tolerance to heat)
3 to 4 stalks Lemongrass trimmed and finely chopped or 4 strips lemon zest
1 ½ tbsp. Fresh ginger, coarsely chopped
1 ½ tbsp. fresh galangal coarsely chopped or use more ginger
1 tbsp fresh turmeric or ½ tsp ground turmeric
1 tsp shrimp paste or 2 anchovy filled or 1tbsp fish sauce
1 tbsp light brown sugar
2 tsp coarse salt (kosher or sea)
2 tsp Coriander, Ground
1 tsp fresh ground Black Pepper
2 tbsp fresh lime juice
1/3 cup vegetable oil
Method:
If you have a large mortar and pestle, place the shallots, garlic, candienuts, chilies, lemongrass, ginger, galangal 9if using) turmeric, shrimp paste, brown sugar, salt, coriander and pepper in the mortar and pound to a smooth paste with the pestle. Work in the lime juice. Or puree the ingredients thought he pepper in a food processor, scraping the work bowl several times with a spatula. All the lime juice at the end
Heat a wok or skillet over high heat to smoking. Reduce the heat to medium and swirl in the oil. Add the spice paste and fry until fragrant and shiny and the oil strats to separate out. Cool to room temperature use right away or transfer to a jar, cover and refrigerate, the paste will keep for several months
Beurre Blanc Sauce
Ingredients
Yields ½ gl (64 oz)
Amounts
8 oz Julianne Shallots
.05 oz Fresh Thyme
3 ea Bay Leaves
16 oz White Wine
.5 oz White Peppercorn
.05 oz Fresh Tarragon
3.5 lb Whole Butter
Tt salt and pepper
1 gt Fish Stick (if for seafood) or Chicken stock (if for poultry)
Method:
On a medium size pot add shallots, bay leaves, thyme, tarragon, peppercorn
Add white wine, reduction to 1/3, followed by fish or chicken stock bring to a simmer point and reduce to 1/3
Gradually add whole butter, strained to finish
Bhindi
Ingredients
Amounts
Chindi also knows ad okra or lady finer
Tomatoes cubed
Onions(large)
Green Chillies
Garam Masla
Ginger-garlic paste
Red Chili Powder
Oil
Chopped coriander leaves
Salt to taste
Bay Leaves
Cloves
Amchur
Method:
Dice the onions
Dice the tomatoes
Chop the chilies and coriander
Slice Bhindi(okra)in large pieces
Heat the oil in pan and add the bhindi pieces. Shallow fry them
Keep the fried bhindi aside
4. Heat 3 spoons of oil in a pan. Add the bay leaves and cloves
After a minute add onions and fry them until lights brown
Add the chopped green chili pieces
Add the ginger-garlic paste and fry for one minute
Add graham masala and fry for 2 minutes
Add tomatoes pieces, red chili powder and salt, cover the pan and cook for a few minute until tomatoes become soft. Stir carefully if needed to avoid the mixture from sticking to the pan
Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan
Sprinkle some more garam masla and amchur
Garnish with coriander leaves
Blackened Fish Tacos with Cabbage Slaw, Tomato Radish Salsa and Guajuillo Aioli
Ingredients
Full
Blackened Spices
Amounts
2 tbsp. Paprika
2 tbsp. Garlic Powder
2 tsp Onion Powder
1 tbsp. Cayenne
2 tsp. Zahtar
1 tbsp. Cumin
Radish Tomato Salsa Guajuillo Aiolo
Ingredients Amounts
Tomatoes 3 tbsp. Sour Cream
Cucumbers (skins only) 1/3 Cup Mayo
Radish 3 tbsp. Sanbal
Chives 3 tbsp. Guajuillo Sauce
Jalapeno ½ Lime and Juice
Red Onion 1 tbsp. Chives
Lime Juice 1 tbsp. Chopped Garlic
Honey, EVO
Slaw
Amounts
¼ Cup Rice Vinegar
2 tbsp. Sugar
2 tbsp. Canola Oil
Red/ Green Cabbage Shredded fine
Cilantro/ Micro greens
Bourbon Glaze Sauce
Ingredients
Yields 1.5 gl
Amounts
1lb Brunoise Carrots
1 lb Brunoise Shallot
1lb Mushrooms (white)
1 gl Bourbon
2 gl Veal Reeducation
1 oz whole Unsalted butter
1oz fresh thyme
.5oz Whole Peppercorn
5 ea Bay leaves
Method:
On a hot skillet all vegetables and herbs and peppercorn till brownish
Add bourbon and deglazed to 1/3 followed by veal reduction
Skimmed from time to time till reeducation to 1/3 then strained with a fine china cup
Add whole butter gradually to finish
Butter Chicken Masala
Ingredients
30 Lbs
Amounts
30Lbs Chicken Leg Boneless
1 oz Butter/Ghee
5 Pods Cardamom
4 pods Cloves
½ Pkt Deggi Mirch
15 lbs Onions Chopped
15 Lbs Tomatoes Chopped
2 tsp Ginger Garlic Paste
1 tsp Cardamom Powder
¼ tsp Fenugreek Powder
2 cup Cashewnut Paste
½ quart Cream
1 tsp Cardamom Powder
2 Ladle Tomato Paste
¼ Tsp Fenugreek powder
Marination
1 quart Yoghurt
2 tbsp Ginger Garlic Paste
2 each Lemon Juice
2 tbsp Oil
1 tsp Fenugreek powder
½ pkt Deggi Mirch
1 tbsp Cumin Powder
Tt salt
Method:
Heat oil in a pan, add whole Cardamom & cloves to crackle
Add onions & sauté till golden brown
Add ginger garlic paste, half packet degi mirch & tomato chopped
Marinate the chicken with the marination & Keep with the marination & Keep it for 30 Minutes
Preheat the oven at 340 deg & Cook the chicken for 17 Minutes
Add the roasted Chicken, cashew paste & tomato Paste to the above sauce
Cook it for another 15 minutes, finish with ½ quart cream ½ packet butter, cardamom powder a& Fenugreek powder
Butter Chicken
Ingredients
Full
Amounts
tbsp Peanut Oil
Shallot, Finely Shopped
¼ White Onions, chopped
2 Tbsp Butter
1 tsp Lemon Juice
1 tbsp Ginger Garlic Paste
1 tsp Garam Masala
1 tsp Chili Powder
1 tsp Cumin, Ground
Bay Leaf
¼ Cup Plain Yogurt
1 Cup Half and Half
1 cup Tomato Puree
¼ tsp Cayenne Pepper or to taste
1 pinch salt ^pepper
1 tbsp Peanut Oil
1 lb Boneless skinless chicken thighs, cut into bite-size pieces
1 tsp garam Masala
1 pinch Cayenne Pepper
1 tbsp Cornstarch
¼ cup water
Method:
Heat 1 tbsp. oil in a large sauce pan over medium high heat. Sauté shallot and onion until sift and translucent
Stir in butte, lemon juice, ginger, garlic pate, 1 tsp. garam masala, chili powder, cumin and bay leaf.
Cook stirring for 1 min.
Add tomato sauce and cook for 2 minutes, stirring frequently
Stir in half and half and yogurt. Reduce heat to low and simmer for 10 minutes stirring frequently. Season with salt and pepper
Remove from heat and set aside
Heat 2 tbsp. oil in large skillet over medium heat. Cook chicken until lightly browned, about 10 min. reduce heat and season with 1 tsp. garam masala and cayenne
Stir in a few spoonful’s of sauce, and simmer until liquid has reduced and chicken is no longer pink. Stir
Mix together cornstarch and water then stir into the sauce. Cook for 5-10 Minues or until thickened
Caramelized Figs with Mascarpone
Mousse and Balsamic reduction
Ingredients
Amounts
1 kg Mascarpone
500g Soft Whipped Cream
250g Sugar
8 each Bloomed Gelatin
Method:
Melt Mascarpone cheese with sugar
Add bloomed gelatin
Fold in whipped cream
Mold in desire size and shape
Balsamic Reduction
Add sugar to taste and reduce to desired consistency
Caramelized Figs
3 Figs Per Plate:
Quarter the figs starting from the stem without cutting them all the way to the end
Sprinkle figs with sugar and caramelize them with a torche