Savory Ham & Swiss Cheesecake

The MotH has a problem with me calling this a cheesecake because that just makes everyone thing dessert and I do, really, get that. But when you preface the name with savory, I hope people can somehow make the transition.D&D_2297

Definition of a cheesecake – having a firm custard-like texture, with cream cheese, cottage cheese, or both. Well, that fits.

But when get right down to it – this has an almost (almost) obscene amount of cream cheese and eggs which is what most cheesecakes do.

6 tablespoons unsalted butter, melted
3 cups oyster crackers
1 cup freshly grated Parmesan cheese
4 8-ounce packages cream cheese, room temperature
7 large eggs
2 cups grated Swiss cheese (about 8 ounces) + some
1 cup 1/2-inch cubes ham + some
3 minced scallions
1 teaspoon salt
1/4 teaspoon ground white pepper

Preheat oven to 300°F. Brush 9 inch diameter springform pan with 1 tablespoon melted butter. Finely grind oyster crackers in the food processor. Mix cracker crumbs, Parmesan and 5 tablespoons melted butter in food processor to blend. Reserve 1/2 cup crumb mixture for topping; press remainder onto bottom and up sides of prepared pan. Refrigerate while preparing filling.

D&D_2336In a stand mixer, beat cream cheese and eggs until smooth. Mix in remaining ingredients. Pour filling into crust. Sprinkle reserved 1/2 cup crumbs over. Place cheesecake on rimmed baking sheet. Bake until filling no longer moves in center when pan is gently shaken, about 2 hours. Cool 30 minutes. Serve warm or at room temperature.

Make Ahead: can be prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving. We are going to stretch this for a day for Thanksgiving, but I am pretty confident in it (see hurricane story below).

I made this the first time in 2004. It was really good. Not sure what the occasion was and we went to the MotH’s parents’ house just around the corner*, but here is the key point: We all liked it and – just to bury the lede – it was a great leftover after Hurricane Ivan took us out mostly. No, really. Just keep the fridge closed and things can stay safely in there for a day or so. This really worked, and to be honest, you do not want any kind of warm food right after a hurricane – um, ever. That is why Mandarin oranges are my go to food after a hurricane. Even at room temperature, they just rock.

That said, I have not made this since 2004 – likely out of an odd sense of “perhaps this is not a good idea,” but I am totally feeling out of hurricane season at this point. Thankfully, we dodged a big bullet in Irma, and Nate was just annoying, but no really biggie.

Source: Bon Appetit ? – will find out.
Sept 2004 – Leftover for Ivan
November 2017 for Thanksgiving

2 day method – crust mixture one day, cream cheese mixture next, assemble third and bake, serve at room temperature the next day.

Very good, yes, if I do say so myself, but my unsuspecting family testers said so. But both the MotH and is brother approved of my suggestion of serving with hot sauce – brand: Crystal.
Why Crystal? – heat, but also flavor and it does not completely blow your palate like Tabasco – which I also like, in certain applications, but not this one. The Boy has other opinions on hot sauce that usually include habaneros.

Crust is really crumbly on sides – and totally messy the entire time I was dealing with. Maybe just do bottom crust and topping – needs work, but the flavor is really good – just reduce the amount by probably half (?).

Next time with minced fresh jalapeño (The Boy) – another thought or a little pepper jelly would not go amiss at this point. Oh, pepper jelly on the top as a thin layer?? Maybe going too far afield. Nope, I don’t think so.

Or with pan-roasted mushrooms and spinach (or cress) as long as all the liquid is cooked out of both in a ruthless sort of manner. Little Dijon swirled in?
This could be a great Easter appetizer too.

Okay – and the work hack version with the cranberry horseradish relish was a revelation. Not a bad thing at all. Another really good option for some spice with this cheesecake.

D&D_1418_iPhoneAnd what to do with the rest of the oyster crackers – must be something, right?

*Might sound like a nightmare to some, but my in-laws are just the best. I love them dearly – always will. The Boy and I are very fortunate.

Emmentaler Rice or, maybe Elemental Rice?

Another late-night cook for my lunch. I seem to be on a orzo / rice thing lately with lots of cheese and a few onions/scallions/shallots/garlic involved.

So this was my night last night –

2 Tbs unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
1 cup long grain rice
2 cups vegetable stock
6 ozs of Emmentaler, grated, and divided

Over medium heat, heat butter in a sauce pan and add onion and sauté for a few minutes until soft. Add garlic and sauté for 30D&D_2087 seconds. Add rice and stir until coated by butter. Add vegetable stock and bring to a boil and reduce to a simmer and cover and cook until rice is cooked through.

Once rice is cooked move it off the burner and make sure it is covered so it will steam to finish. Add half the Emmental and stir to combine. Season with kosher salt and freshly ground black pepper.

This shall now be your lunch for the next day. Just take the rest of the Emmental and add it if needed to the rice you carefully heat in the microwave.

31 August 2017 – almost September after all.

 

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I love Emmi’s imported Emmentaler Swiss cheese. Almost as good as the Swiss I had in Amsterdam, but carried by my local Publix. Sweet.

Work Food Hacks

So I eat lunch at work quite often (most days). And I bring leftovers because I don’t care for cold sandwiches with one amazing exception*. So what to do to make it interesting and different and using the limited equipment we have at the office to make it work. In my case, that’s a microwave, a toaster, and a toaster oven, so it really is somewhat limited.

So this will be a recurring post with my terrible iPhone camera pictures. 

First up – Mushroom Fontina Toasts which is a play on Mushroom & Fontina Crostini 

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Yes, this picture is pretty much awful. But it was my lunch and I enjoyed the hell out of it.

So I brought some Italian bread into the office with some of the leftover mushroom shallot garlic mixture. Then I went to the Publix and got some thick sliced Fontina from the deli. So I heat the toaster oven while I toast the Italian bread in the toaster. Meanwhile I heated the mushroom mixture in the microwave just a bit. Not too much though.

So this is how you put it all together: with the toaster oven heated, on broil, top the toasted bread with the warm mushroom mixture, and then top with the thick sliced Fontina. Broil until the desired gooey-ness factor is achieved.

Then put it on your ugly paper plate and have a great lunch at work. 

Now here are some extra tips – have some lemons available, even at the office, oh and it never hurts to have a small bottle of Worcestershire sauce for they both are fresh flavors. 

* cheddar, mayonnaise, and homemade hummus, on Italian bread. Oh yes, this is now in my brain and I have to make it again. 

 

Reuben Dip in a Bread Bowl

I am adjusting this recipe to fit with the things that work with the “Best Reuben Sandwich” from America’s Test Kitchen. Like making your own “dressing” which includes the mayo, sour cream, and chili sauce. Also using Boar’s Head sauerkraut and draining some sweet relish – though I will not go so far as to chop up my own sweet gerkins. Makes no sense. D&D_1861

I had to order the bread bowl from the Publix a day ahead of time, so consider that in your planning. I think a Rye boule would work equally well if you are so inclined.

1 cup mayonnaise
1/2 cup sour cream
1/3 cup chili sauce
4 ounces cream cheese, softened
1/4 cup drained sauerkraut -Boar’s Head
3 tablespoons sweet relish, drained very well
2 cups shredded Swiss cheese
1 cup diced cooked corned beef – Boar’s Head from the deli @ the Publix
salt and pepper
1 large (1#) pumpernickel boule, top sliced off and center hollowed out

Preheat oven to 350˚F.

Mix together mayonnaise, sour cream, chili sauce, cream cheese, sauerkraut, and relish into a large mixing bowl and stir together until completely combined. Fold in cheeses and corned beef until fully combined. Season with salt and pepper and stir together. Scoop mixture and place into the hollowed bread bowl and place onto a baking sheet.

Place dip in the oven and bake for 15 to 20 minutes or until dip is hot and baked through. Serve immediately with bread bowl by making slices of the bread into the dip – really good. Yep.

Source: Spoon Fork Bacon with some America’s Test Kitchen influence.

15 April 2017 – For Easter this year. Used my super amazing tomato knife* to slice through the bread to make bites and it worked really well.

* Victorinox 125th anniversary limited edition 4 1/2″ tomato knife. Sharpest damn thing ever – mind your fingers. So not kidding.

St. Patrick’s Day – Preview Day, sort of

Unfortunately, I will be out of town for St. Patrick’s Day this year as I have been in several other years and it makes me sad. St. Patrick’s Day was our first date – ish. I do not think the MotH planned it as a date, but I think it was inevitable and now it is probably the second most important date for us – the wedding date being the most important. Or maybe the other way around. Interesting, that both days were really just amazingly relaxed. Guess that is just us. I think that may be what happens when two adults realize they have found the right person for them.  Okay – I shall stop now because that sounds too sappy. I do seem to do that on occasion.

So back to St. Patrick’s Day, since I will not be around in my kitchen, I will replay some of my favorites for you to enjoy. I guess I need to figure out when St. Andrew’s Day (November 30th) is as he is the patron saint of Scotland and I am Scottish on both sides of my family. You do not look like me or like the Boy without some Scottish in you. When I think back, my father really had the look about him, but I just did not recognize as I do now in hindsight. I guess I have to figure out Scottish food, but I’m not entirely sure that will be a good thing. ?

Reuben Casserole – as I have said, not pretty, so not pretty, but pretty amazing.

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Guinness Chocolate Cake with Cream Cheese Frosting. It’s like looking at a really good pour of Guinness. That is something that has to be done correctly and it takes time – just wait, it will be worth the reward.

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Guinness Brownies – I do not like brownies at all. But the first time I made these, well, hell, in small doses they were amazing. And I think the Boy liked the idea that there was stout in his brownies made him happy. Can not say that I blamed him for that.

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Reuben Roll Ups

I do love a good reuben. I think my favorite recipe is from America’s Test Kitchen/Cook’s Country. I find that I have not posted that here – an oversight I will have to remedy. But the flavors of a Reuben are some of my favorites. I make a Reuben casserole that is just – I will say it again – stupidly good. It is not exactly pretty food (no, really, it is not), but if you like a Reuben, it is pretty amazing. And the left-overs are, well, let’s just say they are better than the day you make it. I guess I make this in the early spring because it is still cool enough that a casserole works, and it seems to fit with St. Patrick’s Day – I mean, corned beef after all. Again, I have taken lessons from America’s Test Kitchen’s Reuben sandwich – read: no bottled thousand island dressing is involved.dd_1801

I am not typically a fan of crescent rolls, but it seemed to work here. Maybe allowances can be made? We shall see.

1 package of crescent rolls
4 ozs corned beef
4 ozs Swiss cheese
1 cup Boar’s Head sauerkraut*, drained and squeezed dry
1/4 cup mayonnaise
2 Tbs chili sauce
2 Tbs sweet pickle relish

Preheat oven to 350 degrees. Unroll the crescents. On each roll, place 1 Tbs sauce, 1/2 oz corned beef, 1/2 oz Swiss cheese, and 2 Tbs sauerkraut. Roll up and place on parchment lined baking sheet. Bake 13 – 15 minutes or until slightly browned.

Serve with extra sauce because that just makes it a lot better.
Modified from : spendwithpennies.com.reuben-roll-ups/

*My go to sauerkraut. Always.



2015 Butter Usage (by Month – August)

1 August 2015 – 3 Tbs – Peanut Butter Fudge
1 August 2015 – 8 Tbs – Peanut Butter Cookies

6 August 2015 – 2 Tbs – Everyday Orzo
6 August 2015 – 2 Tbs – Rutabega

7 August 2015 – 16 Tbs – Ghirardelli Chocolate Chip Cookie

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Peanut Butter Fudge – AB

14 August 2015 – 8 Tbs – Peach Cobbler

15 August 2015 – 16 Tbs – Blueberry Cookies

19 August 2015 – 2 Tbs – Peach Clafoutis

20 August 2015 – 2 Tbs – Gruyere Orzo (again)

22 August 2015 – 3 Tbs – Rice Krispy Treats
22 August 2015 – 8 Tbs – Gruyere Crackers
22 August 2015 – 16 Tbs – Lemon Sour Cream Cookies

28 August 2015 – 16 Tbs – Peanut Butter Fudge  – AB

Total 102 Tbs = 12.75 sticks = 3.1875 pounds

Finally, a respectable number. Damn Skippy!!