For those of you who purchased my calendar, here is the one I know you have been waiting for….the perfect cheesecake.  Enjoy!!!

Bailey's Chocolate Swirl Cheesecake
2.25 ounces toasted pecan pieces
1 16 ounce package Oreo cookies
1 stick butter, melted

In a skillet over medium high heat, toast pecans until slightly golden, about 2-3 minutes. Place Oreo’s in a food processor and process until finely crumbled. Add toasted pecan pieces and process for a few seconds. Combine melted butter and Oreo mixture. Press firmly into the bottom of a 9” spring form pan. Bake in a preheated 325° oven for 7 minutes.

4 8-ounce packages of cream cheese
1 1/2 cup sugar
3/4 cup Bailey’s Coffee Liquor
4 eggs
1 cup sour cream
1 tablespoon vanilla
1/4 cup flour

In the bowl of a stand mixer cream cheese and sugar together until smooth. Add Bailey’s and mix untiled blended. Add eggs, one at a time, mixing after each addition. Add sour cream, vanilla and flour and mix until smooth.

2 oz. semi sweet chocolate, melted

Pour 1/2 of the cheesecake mixture into the prepared pan. Drizzle 1/2 of the melted chocolate over the cheesecake. Using a knife, swirl the chocolate over the top. Repeat with the remaining cheesecake mixture and melted chocolate.

Bake in a preheated 325 degree oven for 1 hour 20 minutes. Let cake cool in the oven for one hour with the door closed to prevent cracking. Refrigerate overnight…best made one or two days before serving.

Buon Appetito!!!

Bailey’s Marbled Cheesecake


Potatoes Dauphinoise

If you have never had these wonderful potatoes, you really MUST try them!  I was always a lover of AuGratin Potatoes, until I found these!!!!

What does Dauphinoise really mean?  Definition: In the culinary arts, the word Dauphinoise refers to a French recipe for potatoes in which the potatoes are sliced, layered in a baking dish and then baked au gratin with garlic, butter and cream. Variations on the Potatoes Dauphinoise recipe can include eggs and cheese.

The name Dauphinoise comes from the Dauphiné region of France, where the Potatoes Dauphinoise recipe is said to originate.

Although the names are similar, Potatoes Dauphinoise is not the same recipe as dauphine potatoes, which are balls of puréed potatoes mixed with choux pastry which are then deep-fried until light and crispy.

Water so clear a ducky would swim in it!

Water so clear the Peabody duck will swim in it!

You will need...

You will need….

Sliced thinly

Sliced very thinly

The secret to the success of these potatoes is to slice them very very thin, and rinse your sliced potatoes until the water is clear (this removes most of the potato starch).   If you have a Mandolin Kitchen Slicer, you are all set.  You will need 3-4 potatoes (I used russet), heavy cream, fresh thyme, white pepper, shallot, garlic (if desired), gruyere cheese, (I also like a little provolone), and pankos for a real crispy topping.   You will need to finely chop a ½ large shallot or 1 small shallot.  Heat a small sauce pan with 1 tablespoon of butter, and when melted, add the chopped shallot, minced garlic (if desired) and a couple of stems of fresh thyme.  Cook until soft (about 5 minutes).  Add 1/2 cup heavy cream and heat until warm (do not boil).

 

Finely chopped shallot

Finely chopped shallot

While your shallots are cooking (low and slow), you will need to slice the potatoes and place them in a single layer, overlapping each other in a circular motion.  DSC_0034

DSC_0028

Butter, shallots, white pepper and fresh thyme.

Place a handful of shredded gruyere cheese over potatoes (and any other cheese you like).  Continue layering potatoes and cheese, ending with the potatoes.  Top with a couple of tablespoons of pankos.  Pour the cream mixture over the potatoes.  Cover with foil and bake at 325 degrees 60 minutes.  Remove foil and continue baking until top is bubbling and slightly golden.

Daulphinoise Potatoes

Daulphinoise Potatoes

Potatoes Dauphinoise

Serves: 4
Prep time: 25 minutes
Bake time: 1 hour 15 minutes
4 large russet potatoes, peeled, thinly sliced,  and rinsed in cold water
2 tablespoon butter, divided
1 small shallot, finely diced
3-4 sprigs fresh thyme
½ teaspoon white pepper
8 ounces gruyere cheese, shredded
4-6 sliced provolone, torn in pieces
½ cup heavy cream
2-3 tablespoons Pankos
Preheat oven to 325°.

Heat a small sauté pan over medium low heat, add butter. When butter is melted and bubbling, add chopped shallots, fresh thyme, and white pepper. Sauté until shallots are soft, about 5-8 minutes. Add the heavy cream to the pan and heat until warm, do not boil.

While shallots are cooking, rub the remaining 1 tablespoon of butter in a gratin dish or round baking pan, and rub with garlic, if desired. Line the bottom of the dish with a single layer of potatoes, overlapping each other. Sprinkle ⅓ of the shredded cheese over potatoes and ⅓ of the provolone cheese. Continue layering potatoes and cheese; this should make 3 layers. Pour the warm cream mixture over top of potatoes, do not worry about the stems of the thyme, you can remove them after baking. Top mixture with Pankos and cover with aluminum foil.

Place potatoes in preheated oven and bake 1 hour, or until potatoes are soft. Remove foil and continue baking until potatoes are golden and bubbly, about 10-15 minutes.

Buon Appetito!

 

 


Thank you all for supporting my blog…2014 in review. 2015 will be even bigger and better!

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.



2015 Galena’s Cucina Calendars

Just in time for the holidays, the perfect gift for that “foodie” in your life.  Monthly recipes along with beautiful photos.  Now available for ordering, first 25 orders will receive a free recipe collection. Special price of $12.95 plus shipping and handling.

Deliveries will be available after November 20, 2014.  Click on the “Order Form” to place your order.

Order Form

Galena's Cucina 2015 Calendars

Galena’s Cucina 2015 Calendars