FP2012

The Chef Collin blog is making a transition now into displaying recipes for marathon training and fuel. While additional recipes will be included the primary focus will be on marathon training and runners foods. Happy running, tasty eating!

Cheesecake

Cheesecake attempt number 1.

After obtaining standard spring form pan I decided to give this dessert a try. The basic New York Style Cheesecake is simple--only a handful of ingredients--and is delicious plain or with fruit or other toppings.

Here goes!

For the graham cracker crust:

1-2 tbsp of sugar
graham crackers, crushed (the number depends on how thick you like it)
butter, melted (the amount depends on how many grahams you use)
dash cinnamon

1. Coarsely crush the graham crackers and toss with sugar and cinnamon. Slowly add melted butter and work the mixture with your hands until it has reached the consistency of wet sand.
2. Press the mixture into the bottom of the spring form pan and gently even out. Then take the bottom of a glass or mug and press mixture down into the pan. It should be packed tight.
3. Place this in a 325 degree oven for 15 minutes and allow to cool completely.

For the Filling

4 8 oz packages cream cheese
3/4 cup sour cream
1 cup sugar
1 tsp vanilla
4 eggs

1. Allow cream cheese to come to room temperature. Place in a large bowl and beat until soft
2. Add sour cream and beat until mixed well
3. Add sugar and beat until mixed.
4. Wipe down the sides of the bowl and mix again
5. Add the eggs 1 at a time until just combined.
6. Add vanilla and mix one last time with the beater

Make your cake

1. Pour the mixture over the cooled graham cracker crust
2. Place in 325 degree oven for 50-55 minutes until just set. Allow to cool on wire rack then refrigerate for 5 hours.
3. Slice and enjoy!

Note: There are many variations for additives, cooking time, temperature, etc. Many recipes call for a water bath, others call for letting the cheesecake begin cooking in a cool oven. Some call for more eggs, or more yokes, some call for lemon zest, some call for flour. There is plenty of room for experimentation. As far as all of these go, in the future I Will probably add additional egg yokes, cook at a cooler temperature (I think my oven is too hot), but would not use a water bath. Good luck!

Simple Kentucky Hot Brown Casserole

The Kentucky Hot Brown Sandwich at its most basic form consists of bread, turkey, mornay sauce, bacon, and tomato. Variations on these basic ingredients and my version is made conveniently in a 13x9 to form a sort of casserole. Try my take on this delicious Kentucky comfort food.







What you will need:

Butter
Flour
Heavy Cream
Parmesan Cheese
Nutmeg, Salt, Pepper, Paprika
Turkey Breast, cooked and sliced
Thick cut toast, buttered and seasoned with garlic (ex Texas Toast)
French Fries, homemade or store bought
Bacon (thick cut is best)
Roma Tomatoes

Step 1: Start by making a roux of equal parts butter and flour. I typically use a quarter cup but this can be adjusted as needed by adding more butter or flour. Start by melting the flour in a sauce pan. When the butter is melted on low heat whisk in the flour. Whisk constantly over medium heat until a thick paste is formed. Continue to cook for 2 minutes then begin whisking in heavy cream (1 qt for 1 13x9).

Step 2: when the sauce is totally combined and just starts to bubble, add 1/2 cup of parmesan cheese, nutmeg, salt, pepper, and paprika to taste, and whisk until combined, shut off the heat and cover, sauce will continue to thicken.

Step 3: Grease a 13x9 or casserole dish. Place the toast in and place into oven until slightly browned but not toasted completely. This gives you a sturdy base to build the sandwiches. Meanwhile, fry bacon, 1-2 slices per piece of toast.

Step 4: Place sliced turkey breast on toasted bread. Top with cooked french fries. Take sauces and pour generously over entire dish. Next criss-cross bacon slices over each sandwich. Top with a sliced tomato. Sprinkle each with Parmesan cheese.

Step 5: Turn the oven to broil. Place dish under broiler until cheese is bubbly and starting to brown. Tomatoes should cook slightly and parmesan cheese should brown.

Step 6: Remove and enjoy!

Cover and refrigerate leftovers, these keep pretty well and taste great re-heated or cold.  

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Each month a poll will be taken regarding an independent "best of" for a certain category. See the opening poll below and vote!!!

The Opening Post

Welcome to the Blog of Chef Collin, a Cincinnati native, culinary enthusiast, and amateur chef. Chef Collin has no formal training in the cooking field and avoids cooking from recipes at all costs. Through experimentation, and using one's senses, unique and delicious dishes can be created without being confined by the recipe of another (of course my postings will include what I find works for me). Join me on this exciting journey of tasty, fresh, ideally local, and sometimes healthy cooking endeavors! Happy eating!