Italian Cheesecake Recipe

Italian Cheesecake (8 Servings; Prep Time: 15 Minutes; Bake Time: 2 hours)

1. 3 pounds Ricotta Cheese
2. 9 Large eggs
3. 1 1/2 cups granulated sugar
4. Grated peel and juice from 1 Orange
5. 1/4 cup heavy cream
6. 2 Tablespoons pure Vanilla Extract
7. Confectioners' Sugar for sprinkling

Directions:

1. Preheat the oven to 350°. Butter and flour a 10-inch springform pan and place it on a baking sheet.
2. Using an electric mixer, combine the ricotta, eggs, granulated sugar, orange peel and juice, cream and vanilla. Pour into the prepared pan and bake for 1½ hours. Turn off the oven and let the cake rest inside for 30 minutes. Let cool, then sprinkle with confectioners’ sugar.

Valentine's Day Mousse.

Happy Valentine's Day! Hope you're doing something romantic or something fun with those you love. Here is a ridiculously easy recipe for what I call "Valentine's Day Mousse."

8 ounces chocolate (we used 70% bittersweet - choose a high quality chocolate you love)

3/4 cup (6 ounces) water

ice cubes

freshly whipped cream for topping (optional)

1. Simply pour water into a saucepan. Then, over medium heat, whisk in the chocolate. The result is a homogenous sauce.

2. Pour the chocolate mixture into a bowl set over an ice bath, then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). It will thicken and strands of chocolate will form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.

3. Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
4. Serve immediately, or refrigerate. Top with whipped cream if desired.

Clinton Street Baking Biscuits

Ingredients

• 8 cups all-purpose flour, plus more for baking sheet
• 2 teaspoons coarse salt
• 2 tablespoons plus 2 teaspoons baking powder
• 1/4 cup sugar
• 3/4 cup vegetable shortening
• 3/4 cup cold unsalted butter (1 1/2 sticks)
• 3 cups buttermilk

Directions

1. Step 1

   In a large bowl, whisk together flour, salt, baking powder, and sugar; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together shortening and butter. Add flour mixture to shortening mixture and mix together until crumbly. Add buttermilk and stir until just incorporated.

2. Step 2

   Sprinkle a rimmed baking sheet lightly with flour. Turn biscuit dough out onto a 13-by-9 1/2-inch rimmed baking sheet and gently press dough to cover. Using a rolling pin, roll surface of dough until evenly distributed. Cover dough with plastic wrap and transfer to a refrigerator to chill for at least 20 minutes, or until ready to bake, up to 1 day.

3. Step 3

   Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

4. Step 4

   Cut biscuit dough using a 2 1/2-inch round biscuit cutter and transfer biscuits to prepared baking sheet, rerolling scraps one time, if necessary. Bake until golden, about 18 minutes. Serve immediately.

"Bulldog" Hot Dogs

Ingredients

• 6 all-beef hot dogs
• 6 hot dog buns
• Mustard, for serving
• Classic Creamy Coleslaw, for serving
• Real-Deal Chili, for serving
• Chopped white onion, for serving

Directions

1. Step 1

   Preheat griddle to medium heat. Fill a medium saucepan three-quarters full of water; bring to a boil. Add hot dogs, reduce heat to simmer, and cook until hot dogs are plump and heated through, about 6 minutes.

2. Step 2

   Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.

3. Step 3

   Serve hot dogs in buns with mustard, coleslaw, chili, and onions. Yields 6.

Chicago-Style Hot Dogs

Ingredients

• 1 tablespoon grainy mustard
• 2 teaspoons white-wine vinegar
• Coarse salt and ground pepper
• 1/4 sweet onion (such as Vidalia), thinly sliced
• 1 Kirby cucumber, cut into thin strips
• 1 tomato, halved, seeded, and thinly sliced
• 1/2 cup celery leaves
• 2 tablespoons chopped sport pepper or peperoncini
• 4 beef hot dogs
• 4 hot dog buns, grilled
• 4 pickle spears
• Relish

Directions

1. Step 1

   In a medium bowl, whisk together grainy mustard and white-wine vinegar; season with coarse salt and ground pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine.

2. Step 2

   Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with a pickle spear and relish. Serves 4.

Jimmy Fallon's Crock-Pot Chili

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon. Servings: 8

Ingredients

• 2 tablespoons olive oil
• 3 1/2 pounds ground chuck beef, ground for chili
• Coarse salt and freshly ground pepper
• 1 large white onion, chopped
• 3 cloves garlic, finely chopped
• 1/2 habanero chile, seeded and very finely chopped
• 1/4 cup chile powder
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
• 1/3 cup chopped fresh cilantro, plus more for serving
• 1 (12-ounce) bottle amber beer
• 2 (15-ounce) cans kidney beans, drained and rinsed
• Tortilla chips, for serving
• Shredded cheddar cheese, for serving
• Chopped tomatoes, for serving
• Sour cream, for serving
• Lime wedges, for serving

Directions

1. Step 1

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.

   In this step:

   • How to Brown Meat

2. Step 2

   Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.

   In this step:

   • How to Chop Garlic

3. Step 3

   In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.

4. Step 4

   Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

Beef Stew Recipe

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal. Freeze individual-size servings of your beef stew, and turn leftovers into a great lunch or dinner.

Ingredients

• 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
• 1/3 cup tomato paste
• 3 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour
• Coarse salt and ground pepper
• 1 pound medium onions (about 2), cut into 1-inch chunks
• 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
• 1 pound carrots, cut into 1 1/2-inch lengths
• 6 garlic cloves, smashed
• 2 bay leaves

Variations

Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Directions

1. Step 1

   Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

   In this step:

   • How to Measure Flour

2. Step 2

   Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving. Serves 6.