Sunday, November 15, 2009

Pumpkin Cheesecake

Dorothy made Pumpkin Cheesecake today for her ladies tennis match. Sorry no picture it got away to soon.

Serving Size  : 12   Preparation Time :0:30 Amount  Measure       Ingredient -- Preparation Method 
Crust
1 1/2 cups Graham cracker crumbs
1/4 cup sugar
1/3 cup butter melted                        
Cheesecake
24 Ounces Cream cheese
1 cup sugar
1/4 cup brown sugar
16 ounces pumpkin
2 eggs
2/3 cups evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
Topping
2 cups sour cream - room temp
1/3 cup  sugar
1 teaspoon vanilla
Preheat oven to 350° Combine crust and pat into 9 inch springform pan, going up 1 inch of sides. Bake for 6 minutes, do not brown. Cool.Beat cream cheese, sugars, and eggs. Add pumpkin  and milk, and remaining ingredients. Pour into crust and bake for  55-60 minutes. Combine topping and spread over cheesecake, return to  oven for 5 minutes. Cool  and remove sides from pan. Chill for  several hours or overnight.                        - - - - - - - - - - - - - - - - - -    

Tuesday, November 10, 2009

Grilled Stuffed Chicken Breast

Petti di pollo ripieni cotti alla brace (fancy word for stuffed chicken).

1 head of garlic, cloves seperated
1 small bunch fresh rosemary sprigs
6 tablespoons extra-virgin olive oil + more if needed
4 ounces smoked mozzarella cheese, shredded
1/2 cup fresh ricotta cheese
1/4 cup thinly sliced basil leaves
1/4 cup chopped roasted red pepper (from jar ok)
4 (8 ounce) boneless, skinless chicken breasts
salt and pepper

Heat oven to 375. Combine garlic cloves and 2 short rosemary sprigs in a small oven safe frying pan; cover with oil. Bake until garlic cloves are tender and lightly golden about 35-40 minutes.

Meanwhile stir together Mozzarella cheese, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2 inch pocket into 1 side of the chicken breast. Divide cheese mixture among chicken pockets. Press edges to seal. Season with salt and pepper.

Brush grill pan with oil and heat over medium-high (4) heat. Grill chicken until golden on both sides, about 12 minutes total. Transfer chicken to a baking dish and bake until coooked through, 8-10 minutes.

Let chicken stand 5 minutes, then transfer to a serving dish. Remove the garlic oil from the oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.

(from La Cucina Italiana, Oct 2009)