Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Wednesday, July 20, 2011

Family Cheesecake

There is something to be said about family. Despite the name calling, the arguments, the constant ups and downs, there are those moments when the family sits down together around the dinner table and it all comes together. The jokes, the memories, the brief silences when a glance across the table at your father, your sister, your uncle, or your best friend says it all. As each course comes and goes, as each plate is passed around for all members of the clan to taste, doors are opened, doors filled with raw emotion. This is where the magic happens.

I have been blessed with numerous families around the world, families made-up of perhaps the most generous, kind, intelligent, interesting people this planet has to offer. Families so bonded that their love is intoxicating. My families are my life, my soul, my very being. Without them I would be nothing. They have given me support when I thought I could not go on, strength when I was weak and most importantly love when I had none to spare. And what have I given in return? Well hopefully, at the very least, food on their plates.

Just over a year ago my friends poured into my apartment in Barcelona, bottles of wine in hand and each with a delightful dish to celebrate Thanksgiving. I was frantically attempting to roast turkey legs (a full turkey was almost impossible to find) and bake a pumpkin pie from scratch. As they stepped into the kitchen with helping hands, my anxiety vanished. Sitting around the table devouring food made by people from around the world, most of whom had never celebrated the holiday before, talking politics and telling stories, I realized this was what I was grateful for. This was my family who stood by me through it all, who held my hand as I learnt how to grow in a new country, who always leant a shoulder to cry on and a room to sleep in. Months later I was to be welcomed by another family, a different one.

I hoped on a plane and headed back home to the east coast for Christmas. Locked away from the icy cold, safe between the walls of my mother's cozy apartment I was set on preparing lasagna for my mom, sister and a few of my very best friends...this was my childhood family, the ones who watched me grow up, screw up and then helped me get myself together. Appropriately, the oven was still covered in oven cleaner, leaking a toxic smell into the air, and the lasagna dish was not meant for the oven, exploding half way through the process, causing my mother and friend Monique to help me scoop the remaindered of gooey cheese and tomato sauce into another dish. A possible disaster, we all sat around the table and each person ate and enjoyed (or at least pretended to for my benefit). As we cracked jokes and laughed until we cried, it seemed as though that meal was a reflection of our very relationship. Unable to believe my family could grow, my move to San Francisco would prove me otherwise.

As I settled down in my new apartment, I was enjoying a day off by cooking a celebratory first meal. As I stirred bolognese sauce, my friend Rachel was showing our friend Andreas spots on the living room walls that needed to be touched up with paint. As the spaghetti simmered in the pot, I called for them to come to the table. They were my grown-up family, my family who was watching me transition into an adult, my family who came out with me to late night dinners after a long day at work, who gave me advice, who encouraged me to be more. As I served the pasta into individual bowls, I heard glass crashing. Shaking my head, unable to imagine what it could have possibly been, Andreas was hanging out of the window as his arm slipped while painting and went bursting through the glass. Unharmed, he came to the table, as we sat down to eat, giggling, we figured it was a sign of good luck. A new life, a new mentality. But there was always the old life.

The past two days I have spent baking cheesecake. A very special family recipe passed down through the generations. Perhaps the only bond between my mother's and father's family. My mother used to bake this cheesecake when we lived in Pakistan and it was an overnight sensation. Everyone went crazy for it, in specific my father and my uncle. My uncle begged me to make it this year, and after one down I have two more to go. Thinking about the next one on the list, a large group of my family sat around the dinner table together, after years of being separated. This was the family who knew me from day one, who talked to me while I was tucked inside my mothers stomach, who remembers all the outrageous things I used to say, who watched me grow from so small to so tall, this was my blood family. And the only thing that ties this blood family to my other is a decadent, rich, highly-addictive cheesecake.
A cheesecake for the ages, one that I have made for each of my families because this cake brings people together, it bonds them and it allows me show how much I care.

I swore to my mother I would never share the recipe, but if you do have a cheesecake recipe, bake it, share it, and spread the family love.







Friday, July 1, 2011

Unleashing the Italian Grandmother Within

It's funny how satisfying a bag of Honey Dijon Kettle Potato Chips, a pint of Ben & Jerry's New York Super Fudge Chunk ice cream and a nice cold Pilsner can be after a long Friday at work. Some 23 year-olds enjoy the glamour of nightclubs and noisy bars to jump start the weekend. I, on the other hand, currently find happiness surrounded by junk food, the dishes piling up in my kitchen sink and the noise of my finger tips tapping away at the keyboard.

Half way through my latest read, 7 Habits of Highly Effective People, I have begun what can be considered my journey of self-awareness. Essentially it is my quest to reconnect with my base principles and my basic human nature. I have spent years of my life trying to follow the rules (always leading to failure), trying to become what I thought was expected (more failure) and attempting to please everyone around me (biggest failure of all). As I stop and reflect I realize that I am just who I am. I am not the girl who finished college in four years, not the girl who gave up her dreams to make big bucks and most definitely not the girl who kept it together when she knew she could not. I AM the girl who once ate an entire stick of butter in one sitting, the girl who finds so much joy in her job that she gushes about it until her friend's have to restrain her and the girl who feels so overwhelmed with love for the amazing people who surround her that she sometimes sends sappy text messages at all hours of the night in pure gratitude.

Discussing this today at Samovar with one of my all time favorite clients I came across another realization, my true nature is actually that of a very large Italian grandmother. I do believe that nothing gives me more pleasure than cooking ridiculous amounts of food and stuffing people with it until they are practically unconscious. This is the true source of my happiness. It is a slightly unconventional, some may say unhealthy source, but i'm sure there is a nona or two standing over her stove in Italy, stirring an oversized pot of homemade tomato sauce grinning from ear to ear, who could relate.

One of my favorite dishes to whip together when I step into this role is apple crumble. It is not in fact Italian, but it is the ultimate comfort food, sure to satisfy any growling stomach. It is effortless, simple and always results in full bellies and happy minds. The perfect remedy for even the worst of days. The buttery crumb top paired with the warm flavors of nutmeg and cinnamon create an immediate sense of security and well being. I like to serve it right out of the oven with vanilla bean ice cream while screaming, "you're too skinny, mange, mange!" I know I may sound crazy, but don't knock it till you tried it.



Apple Crumble

1 1/2 cup flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoon white sugar
1 teaspoon salt
6 green apples cored and sliced
3/4 cup white sugar
3 tablespoons flour
3/4 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 cup flour
1/2 cup white sugar
1/2 cup butter, cold enough to crumble

1. Preheat oven to 350 degrees fahrenheit
2. Mix the first five ingredients together in a large bowl.
3. Place the mixture in a pie pan and pat down on the bottom and sides to form a crust.
4. Mix together the next five ingredients in a bowl and transfer to the pie shell.
5. Mix the remaining ingredients in a bowl and crumble over the top of the pie
6. Bake for 45 minutes
7. Serve warm with vanilla ice cream

Wednesday, April 28, 2010

Tart envy

Today my head feels like the inside of my refrigerator, filled with the weekend's leftovers, fresh vegetables, everlasting sauces and some random objects that I cannot identify. In order to make sense of it all I am making tarts...well one giant tart. A tart has the clarity my head is lacking; it is precise, has organized layers and stands firm...plus, it is made up of sugary goodness. It's desirability lies in the combination of two very different worlds, that of a thick, strong crust and the other of a soft, sweet center. A discombobulated refrigerator, on the other hand, is anything but desirable. Packed with confusion and lack of purpose, that is unless one can find the ingredients inside to make a tart. Perhaps I'm spreading the metaphor a little to thin, but you get the point.

I found this recipe for Strawberry Tarts with Lemony Mascarpone Filling today on the Food52 web page and was immediately drawn in by the photo. This was one good looking tart, perfectly shaped and topped with glossy, fresh strawberries. There was only one word to describe it: IRRESISTIBLE. The woman who made the recipe, ChezSuzanne, also used the word "easy" when describing it which helped matters. I don't own tartlets, so I decided on making one giant tart. They say you are what you eat....I wish I were this zesty, sweet tart.



Strawberry Tarts with Lemony Mascarpone Filling
A recipe by ChezSuzanne on the Food52 web page

(If you do not have tartlets you can make one big tart using a pie dish and the same recipe)

Tart Shell (Pate Sable):

6 1/4 ounces (weighed) all-purpose flour

3 tablespoons granulated sugar

1/4 teaspoon salt

1/4 teaspoon lemon zest

3 1/2 ounces unsalted butter, cold, cut into 1/2" pieces

1 large egg yolk

1/2 teaspoon pure vanilla extract

1/2 teaspoon lemon juice

3 tablespoons ice water

2 ounces semi-sweet chocolate pieces


  1. Rub the lemon zest and sugar together until the sugar is moist from the lemon and very aromatic. Set aside.
  2. In a food processor, blend together the flour and salt. Add the lemon sugar and mix well. Add the butter pieces all at once and process just until the mixture resembles coarse meal with pea sized butter lumps.
  3. In a separate bowl, mix together all the wet ingredients. Drizzle over the flour mixture in the food processor and pulse just until the mixture comes together. Remove from the bowl onto a lightly floured workspace and gently knead with fingertips 4 or 5 times to form a ball.
  4. Separate into 4 equal sections (about 3 oz each), flatten into discs, and wrap in wax or plastic. Refrigerate for 30 - 45 minutes.
  5. Preheat the oven to 375 F. Roll out each disc on a lightly floured workspace and line 4 tartlet pans with the dough. Dock with a fork and freeze until firm - at least 15 minutes. The longer you freeze them, the better they will keep their shape during the blind baking step.
  6. Line the tartlets with parchment paper or foil and pie weights or beans. Blind bake for about 20 minutes, or until the crust begins to lightly brown. Remove the weights and paper/foil lining and continue to bake until golden brown - about 10 - 15 minutes. Cool completely.
  7. Melt the chocolate over very low heat or in the microwave until melted. Using a basting brush (I use a plastic one for this), brush on a layer of chocolate onto each cooled tart shell bottom. I use about 1 Tablespoon of chocolate per tart shell.


Lemon Mascarpone Filling and Strawberries:

1/2 pound mascarpone cheese

2 tablespoons confectioner's sugar

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1/4 teaspoon pure vanilla extract

14-16 strawberries

2 tablespoons apricot puree (strained from preserves)


  1. Whisk all the ingredients together except the strawberries and apricot puree. Spoon or pipe into the tart shells.
  2. Slice the strawberries and arrange around the tart shell. Melt the apricot puree so that it is pretty liquidy and brush onto the strawberries.
  3. Top with whipped cream, Chantilly cream, chocolate shavings or sifted confectioner's sugar.