Corn Casserole

1 can whole kernel corn, drained

1 can creamed corn

2 eggs, beaten slightly

1 stick butter, melted

4 heaping tablespoons all-purpose flour

2 tablespoons sugar

1/4 cup diced peppers (green, red, yellow or whatever you like)

1 cup milk

1/2 cup shredded cheese

1/4 teaspoon each salt and pepper

Combine all ingredients into a greased casserole dish and bake at 350 degrees for 1 hour and 20 minutes.  You might need to turn on the broiler the last couple of minutes.

Steak Gorgonzola

Steak Gorgonzola

Best if beef is marinated the night before, and you make the Balsamic glaze a day ahead as well.

2 1/2 pounds boneless top sirloin steak ("top" is the tenderest cut of the sirloin)
1 1/2 cups Italian dressing
1 Tablespoon fresh lemon juice
1 pound uncooked pasta, cooked according to pkg. directions (use your favorite)
4 cups chopped fresh spinach
2 cups Alfredo sauce (your favorite recipe, or buy pre-made)
1/4 cup chopped green onion
3 tablespoons Gorgonzola cheese, crumbled, for sauce
2 Tablespoons Gorgonzola cheese for sprinkling on top of finished dish
2 Tablespoons chopped sun-dried tomatoes (optional)
2 tablespoons balsamic wine vinegar glaze (recipe to follow)

1. Cut beef into 1/2" cubes.  Mix Italian dressing and lemon juice together.  Add this marinade to the beef, toss, and marinate overnight if possible, but at least one hour.
2. Prepare pasta according to pkg directions.
3. Prepare the sauce.  Heat Alfredo sauce in large saute pan, add onion, spinach and Gorgonzola cheese.
4. Grill the steak to your desired doneness.
5. Place drained pasta into the pan with the Alfredo sauce.  Toss together and place on large platter.
6. Place grilled beef over the pasta.
7. Drizzle with balsamic glaze.
8. Sprinkle remaining Gorgonzola cheese over dish.  You can also add some chopped parsley and chopped sun-dried tomatoes for more color.

Balsamic Wine vinegar glaze: 

2 cups balsamic vinegar (do not use regular vinegar)
 cup brown sugar (light or dark, I prefer light)

Mix balsamic vinegar with brown sugar in saucepan over medium heat, stirring constantly until the sugar has dissolved.  Bring to a boil, reduce heat and simmer until glaze is reduced by half, about 20 minutes. (You can adjust this to taste by adding more brown sugar;  the more sugar you add the thicker the sauce will become.  If there is too much sugar and you cook it too long, the sauce will become hard when it cools). Glaze should coat the back of a spoon.  Cool.

You can pour into a jar with a lid and store in the refrigerator to have on hand when you need this for other dishes.  Works great drizzled over salmon, pork or grilled vegetables.

Cheesecake, New York Style

 

 

New York Style Cheese Cake

Ingredients:

For the Cheesecake Crust:
8 whole graham crackers, broken into pieces
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted

For the Cheesecake Filling:
40 ounces cream cheese, at room temperature and cut into 1-inch pieces
1½ cups granulated sugar, divided
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 egg yolks
6 eggs
1 tablespoon unsalted butter, melted

Directions:

Make the Cheesecake Crust: Adjust oven rack to lower-middle position and preheat oven to 300 degrees F. By hand or using a food processor, crush the graham crackers into fine crumbs. In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9-inch springform pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cook while the filling is prepared.
Make the Cheesecake Filling: Increase the oven temperature to 500 degrees F. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add ¾ cup of the sugar and the salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining ¾ cup of sugar and beat again on medium-low speed for 1 minute.

•  Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.

•  Scrape down the sides of the bowl, add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions. 

• Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours. 

• Place the pan on a wire rack and cool for 5 minutes, then run a paring knife around the cake to loosen it from the pan. Allow the cake to cool until it is barely warm, 2½ to 3 hours. Wrap in plastic wrap and refrigerate until cold, at least 3 hours (the cheesecake can be refrigerated for up to 4 days).

Serve the Cheesecake: To unmold the cheesecake, wrap a hot kitchen towel around the outside of the pan and hold in place for 1 minute. Remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (If you prefer you can leave the metal bottom under the cheesecake and place it on a serving plate.) Let the cheesecake sit at room temperature for 30 minutes before serving.