Khaliat Nahal, a Yemeni Honeycomb Bread

If all Yemeni food is like this Khaliat Nahal, I am in love. Just try and resist a bite of a cheese filled Honeycomb Bread, dripping in an orange blossom perfumed syrup!

It’s time for the MENA (Middle Eastern & North African) Cooking Club. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. Two savory recipes and a sweet dish are suggested from the country and the members pick one dish to make. This month we are off to Yemen with a super yummy Khaliat Nahal, a Yemeni Honeycomb Bread.

Yemeni honeycomb bread

Tasty reading ahead, KEEP GOING… →

The Montreal Bagel

Yes you can make the iconic smaller, sweeter and denser real Montreal bagel with a larger hole at home.

This is a very exciting day for me as it is the first time I am participating in a group called Twelve Loaves. I really enjoy being a member of various cooking clubs but I need to feel like I am learning something. I felt I needed a new challenging club in my monthly groups rotation and when I came across Twelve Loaves I knew it was ‘the one’.

Baking bread is so perfect. I keep saying I need to bake more bread and I am always intimidated at the though so I keep putting off. No more as I will be popping one out of the oven every month from now on. Each month there is a chosen ingredient or theme. For July we were asked to make a Jewish bread and there was not even a doubt in my mind what I would make: a Montreal Bagel!

Montreal bagel poppy and sesame

Tasty reading ahead, KEEP GOING… →

Lemon Cream Cheese Truffled Grapes

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Caroline Makes… She picked a classic, Funny Girl.

And out of this challenge came a pretty healthy snack that will still satisfy your sweet tooth: Lemon Cream Cheese Truffled Grapes.

Lemon Cream Cheese Truffled Grapes topped

Tasty reading ahead, KEEP GOING… →

Baked Pumpkin Chocolate Oatmeal

The Behind the Curtain Dessert Challenge is all about baking and making sweets. Every month we are given two required ingredients to work with. This month it was Pumpkin and Cream Cheese. With Halloween just around the corner pumpkins are very seasonal. It is squash season! This month I present you with an unusual recipe, taking oatmeal and a roasted pumpking to create a dessert: Baked Pumpkin Chocolate Oatmeal.

And this happens to be my 800th post! I cannot wrap my mind around that.

pumpkin oatmeal 021

Tasty reading ahead, KEEP GOING… →

Chocolate covered Peanut Butter Cheesecake for Easter and a Birthday

For those of you celebrating Eatser I hope you had a wonderful time with family. And happy last day of Passover. For the first time in my life I hosted Easter since we were combining this celebration with a very important birthday.

Today is my mother’s 80th birthday. It’s a biggy! My mother’s birthday is April 1st, which  just so happens to be April Fools day.  April Fools in French is called “Poisson d’avril” which means April Fish. On this day of practical jokes, children (or all ages) tack paper fishes on each other’s back.

80 easter 014

I have often tried to include a little prank for my mom, such as a chocolate fish as her god parents gave here every year as a child, or her having to find her present through a treasure hunt. So for a very special 80th birthday I pulled out all the stops with a fish themed dinner…every single dish! Here is the menu:

Tasty reading ahead, KEEP GOING… →

Red Velvet Cheesecake and Happy New Year

As the New Year flows in
May you soar ever higher
Reach greater heights
And find happiness in everything you do

Happy New Year to all of you!

Christmas 2012 019

I hope you have been enjoying the holiday season and have spent many happy moments with loved ones.

If you are like me and are always put in charge of the dessert for a celebration, after a few years it can become a daunting challenge. Every year I ask myself how can I top of the cakes of past, impress with more extraordinary pies, makes mouths water like never before.

Christmas 2012 030

As I was perusing hundreds of recipes online I finally fell on one I knew would be the winner for this year. I saw this Red Velvet Cheesecake on the blog of The Squishy Monster and I knew I had found my cake! We are all fans of cheesecake and I love anything red velvet. The combination was perfect.

She posted this recipe a bit before the holidays and now this is my New Year post. Ironically we both posted a recipe about drunk Gummy bears! I posted earlier and the Gummy bears are her New Year post. As you said my dear friend: great minds think alike.

Christmas 2012 018

I made 2 changes to the recipe: I used 3 tbsp of cocoa instead of 2 because chocolate rules, and I used an 8 inch pan instead of a 6 in one. For decoration all I did was sprinkle of sugar powder just prior to serving. It may be on my top 3 of best cheesecakes ever and it was incredibly moist and not to sweet.

 

Yields 8

Red Velvet Cheesecake

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

Save RecipeSave Recipe

Ingredients

  • 2 blocks (8 oz) soft room temperature Cream Cheese
  • 1 c Sugar
  • 1 ts pure Vanilla
  • 1/4 c Sour Cream or Buttermilk
  • 2 room temperature Eggs
  • 3 tb sifted unsweetened Cocoa
  • 1 ts Vinegar
  • 2 tb Red Color
  • 1 c crushed Cookies/Crackers
  • 6 tb melted Butter

Instructions

  1. Make sure your cream cheese is very soft and break it apart with your mixer. Blend together with your sugar and vanilla for about 5 minutes until light and fluffy.
  2. Tip in your cream/milk and slowly crack in one egg at a time. Blend well.
  3. Sift your cocoa and sprinkle it in.
  4. Pour in your vinegar and color. Blend well. Make sure not to over beat to prevent incorporating too much air.
  5. For the crust, press together your crumbs and butter onto the bottom of a 8 inch spring form pan. Bake at 350 for 6-8 minutes. Cool completely and pour in your filling.
  6. Wrap your pan in foil and place it in a larger dish/pan. Fill with hot water and allow it to reach half way up its side.
  7. Bake your cheesecake at 350 for 1 hour to 1 hour and 15 minutes. Allow it to cool for at least a couple hours before setting in the fridge overnight.
Recipe Type: Desserts
7.6.4
220
http://cultureatz.com/red-velvet-cheesecake-and-happy-new-year/

 

redvelvetcheeesecake 001 redvelvetcheeesecake 009

redvelvetcheeesecake 011

Incidental Cream Cheese Noodles

Welcome to the third International Incident Party! This month the theme is NOODLES.

International

I decided this month to go completely off the beaten track. I wanted my dish to be exclusively about the noodles and nothing else. Today we will be taking a look at food chemistry, or more precisely molecular gastronomy, and even more specifically a hydrocolloid recipe.

What does hydrocolloid mean? A hydrocolloid is defined as a type of mixture in which one substance is dispersed evenly throughout another by means of  water. Examples of hydrocolloids agar-agar, carrageenan, gelatin and pectin. Yes your Jell-O dessert is a hydrocolloid. Hydrocolloids are employed in food mainly to influence texture or viscosity, usually to gel or thicken.

Now get out our Methyl Cellulose out and let’s play because this is the hydrocolloid we will use for the recipe. Methyl Cellulose is a thickener and emulsifier  that forms a viscous solution or gel. Now here is the really weird and cool part: Methyl Cellulose sets when hot and melts when cold. Bet you did not expect a chemistry class in a food post now did you!

So back to noodle making. We will take a non-solid substance, in this case cream cheese, and mix it with Methyl Cellulose in a water solution to gelify it in the shape of a noodle. How cool is that! On to the recipe….

Cream Cheese Noodles

370 ml cream cheese
160 ml water
1.3 grams Methyl Cellulose

  1. In a saucepan heat water to 85 C and vigorously whisk in the Methyl Cellulose.
  2. Add to room temperature cream cheese and stir well to combine.
  3. Place bowl atop an ice bowl (lots of ice and cold water) and whisk until cream cheese mixture is at 10 C
  4. Store for 2 hours in refrigerator.
  5. Transfer to a squeeze bottle or the like.
  6. Bring to a boil 2 liters of water and let simmer.
  7. Pipe in cream cheese  to make noodles.
  8. Drain as soon as the noodles have become firm, about 30 seconds.

And……it did not work 🙁 Oh well I guess my first attempt at real molecular gastronomy failed. They keep their shape until you touch them though. And since I have been so busy and I literally finished my first try 30 min before the time this will have to do for the posting. Will definitely try again though!

Out comes a new pan to cook some with plain old regular pasta….served with cream cheese on it lol.

Here is the list of the party goers!

And also remember to stay tune for next IIP in July!