{CC#4} Keller’s Sweet Potato Chips

These are tricky little devils, but well worth the watchful work.  Temp too high = burnt. Temp too low = soggy.  Chips too thin = burn quickly.  Chips to thick = soggy.  If you don’t get it JUST right…

I much prefer Sweet Potato Fries or Chips to regular potatoes..  They are sweet, lower in carbs, and better for you  Even if you fry them…..

All you have to do is slice a sweet potato – thin but not too thin – and fry them quickly.  Then sprinkle with Kosher salt.  DONE!!

My first batch burned quickly because I used the thinest setting on the Mandolin.  Way too thin.  The next setting was perfect but I had to cook them a little longer and really watch the heat because if it’s too hot…… cause if you fry them too long in too low heat they get greasy.

But I finally got it right.  And they were worth it.

The recipe is on page 232 of Keller’s ad hoc.

 “I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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{CC#4} Rich and Creamy Cheesecake

I have found my new go-to CHEESECAKE.  Over the years I have had several recipes that I have used.  Junior’s, AB’s, Dorie’s.  And it seems every time I try a new one it becomes the best one.  Well, let me tell ya’ THIS one is it!  Probably!

Rich! Creamy! Rich!  Yes, that’s twice but it is THAT RICH!! And then drizzled with a little caramel! YES!!!

Crust

1 cup graham cracker crumbs

 

3 T granulated sugar

 

5 T unsalted butter, melted

Filling

1 lb (two packages) cream cheese (not reduced fat)

 

8 oz mascarpone cheese

 

1 cup granulated sugar

 

4 large eggs

 

2 large egg yolks

 

2 tsp vanilla extract (or vanilla paste)

 

1 teaspoon fresh lemon juice

 

grated zest of one lemon

 

1/4 cup plus 2 T heavy cream

Combine the ingredients for the crust and press into a 9 inch springform pan. Bake at 325 for 8 to 10 minutes, until lightly browned, and set aside to cool.

Bring a pot of water to boil for a bath.  Combine the cheeses and sugar in your stand mixer and beat at low speed to mix, then raising to medium speed.  Beat for three minutes until light and smooth.  In a bowl, beat the eggs and the extra yolks. Add the lemon juice and slowly add to the cream cheese mixture, beating until combined, until there are no lumps. Add the lemon zest and the heavy cream and mix until well combined.

Wrap the springform pan in foil to prevent leaks.  Boil water in a pot (you should have started this before hand) and create a water bath. Put the springform pan in the water bath so that it goes up halfway on the sides of the pan on the outside. Fill the filling inside the cheesecake and bake for one hour at 325 until set and a light golden brown.

Allow to cool in the water bath, as the water cools (so it cools slowly and does not crack {mine still cracked a little around the edge}). Then refrigerate and serve chilled.   {ad hoc page 313}

I looked everywhere for Mascarpone but was unable to find it.  Tags for it, yes, cartons of it, no.  So I made my own and it came out just fine.

THIS is one of the best cheese cakes to come out of my kitchen. You HAVE to try this one if you love cheesecake!

 “I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#4} Making biscuits with Thomas Keller

April!  Time for another less used cookbook to hit the spotlight.  This month for Cookbook Countdown I am cooking through Thomas Keller’s ad hot at home .  I have had this book since 2011 when it was recommended by a good friend and fellow cook/baker.  I have made only two things from it:  meatballs with pappardelle and scallion potato cakes. Both were good but then I put the book away and haven’t opened it much since.  Big Mistake!  There are some wonderful recipes in it.  It is, therefore, a perfect candidate for the 4th {my third} month of Cookbook Countdown.  ENJOY!!

I started with something simple – Buttermilk Biscuits.  I have been using Dorie’s  Basic Biscuit recipe forever so it was time for something different.  Good Call!  There were buttery (2 sticks of butter)!  And flaky.  And delicious!  Enough butter IN the biscuit you don’t really need any butter ON the biscuit.  Yeah, RIGHT!!!

Keller says to cut them 2 1/2″ and you would end up with 12 biscuits about 3/4″ high.  I patted mine to 1/2 inch and ended up with 12 for only 1/2 of the recipe.  I knew I didn’t need lots of biscuits hanging around and thought 6 would be perfect.  Ah, well… Not going to toss them 🙂

2 cups each: self-raising cake & pastry flour, all-purpose flour

1 tbsp + 1 tsp kosher salt

1 tbsp baking powder

1 tsp baking soda

1 cup (1/2 lb/225 g) unsalted butter, cut into 1-tablespoon pieces, frozen

1-1/2 cups buttermilk + 2 tbsp for brushing

2 tbsp unsalted butter, melted, for brushing (optional)

DIRECTIONS