Strawberry Cheesecake Pancakes and a Chili Rellenos Omlette! Brunch at The Feve!

052strawberry cheesecake pancakes at the Feve

the FEVE

The FEVE in Oberlin Oh should be on your list of places to have brunch!

053strawberry cheesecake pancakes at the Feve

Insanely good strawberry cheesecake pancakes! Two cakes with homemade cheesecake chunks and fresh strawberry compote.

054strawberry cheesecake pancakes at the Feve

058chilli rellenos om<br />
lette at the FEVE

The chili rellenos scramble is roasted pablanos, quesso fresco, mama Maria’s salsa, mexican white onion and avocado served with yukon golds, salad and bread.

059Chili rellenos omlette at the Feve

The brunch menu changes weekly! There is always a nice surprise at the Feve.

066chili rellenos omlette at the FEVE

Fried Red Skin Potatoes with Garlic Parmesan Cheese Sauce and fresh Scallions!

028baked and fried red skin potatoes

Fried potatoes and cheese sauce!

This is a more grown-up version of a comfort food favorite.

005Garlic Parmasean cheese sauce

The scallions and garlic parmesan sauce make these sophisticated and pleasing on many levels.

Creamy sauce, crunchy potaoes, and the fresh burst of flavor from the scallions.

015red skin potatoes

Start by chopping small red skin potatoes in quarters.

Wrap in aluminum foil loosely.

Bake in a 350 degree oven for an hour or until soft.

013red skin potatoes baked then fried

Remove from oven and fry potatoes in a hot skillet with about 1/4 inch of oil and a large chunk of butter for flavor.

I added crushed red pepper flakes for a little heat!

Fry until crispy.

These came out a little lite. I would’ve like to cook them some more but my crowd was hungry!
010Parmasean cheese sauce

While the potatoes are baking I made the cheese sauce.

I combined 1/2 cup shredded parmesan to about 1 1/2 cups half and half and about 5 cloves of crushed garlic.

Allow everything to come to a boil and remove from heat and pour over the potatoes and garnish with fresh scallions!

009fresh green onion garnish

This is a new family favorite and a great side dish for any meal.
023baked and fried red skin potatoes

Crispy Breaded Eggplant with Basil Pesto Cream Sauce and Mozzerella Cheese!

016eggplant

I love eggplant and I love basil!

This recipe combines my favorites along with cheese and the crispy fried goodness of eggplant in olive oil!

010eggplant

This is basically eggplant parmesean but with basil pesto instead of red sauce.

I also did not use ricotta cheese.

This was easy and so rich and delicious that I can’t wait to make it again!

020eggplant

Ingredients

2 large eggplants

2 large eggs

1 cup flour or Italian style bread crumbs

3 cups mozzerella cheese

1/2 cup parmesean cheese

1/2 cup heavy cream

2 eggs

1/2- 3/4 cup of basil pesto

a pinch of nutmeg

salt and pepper to taste

019eggplant

Method

Begin by dredging the sliced eggplant in the eggwash and flour.

I added slices of fresh basil to the 2 eggs for an extra bite of flavor.

Fry the slices until light brown and crispy and set aside.

Combine the pesto, heavy cream and nutmeg and mix well.

Coat the bottom of a large baking dish with the pesto cream mixture..

Place a layer of the fried eggplant on the bottom of the dish.

Combine the cheeses and 2 eggs and mix well and layer on top of the eggplant.

Then add another layer of the pesto and cream mixture.

Just keep douing this until you run out of ingredients.

Bake at 350 for about 30 minutes or until golden and bubbly!

002eggplant

011eggplant

006eggplant

005eggplant

012eggplant

015eggplant

14eggplant

004eggplant

024salad

This light tomato, red onion and basil salad complimented the cheesy richness beautifully!

017eggplant

Beautiful Kale Soup with Olive Oil and Yogurt!

Kale soup with feta and green onion

This kale soup is so simple, so delicious, so nutritious and so inexpensive that it would be just wrong not to share it!

021Cooking pal PD

This recipe comes from the Aunt of this guy; my “Cooking Buddy”.

The family comes from Albania and learning about a new cuisine has broadened my own cooking repetoire, especially when it comes to vegetables.

I have gained a new perspective on preparing and serving food and learned how to create complete meals from very simple ingredients.

The ingredients for this soup are: Kale, potato, onion, garlic and celery, olive oil and yogurt . With salt and pepper to taste.

We garnished with sheep milk feta cheese and fresh green onion.

A hearty wheat bread truly rounds out this meal.

I will make this a part of my regular rotation of dishes around here, to be sure.

And I would like to experiment with vegetable stock, which we didn’t use.

I had my doubts about the lack of broth but I was pleasantly surprised by how flavorful the soup was without the added boullion.

And considering that most boullions contain MSG, sugar, sodium and other unnatural and unneccesary processed ingredients, it is nice to know that I don’t need to have homemade stock handy or run out to pick up something at the store when I want to make this soup.

The other thing that I like about this soup is that the olive oil and yogurt are added at the end of cooking.

From a nutrition perspective this helps to maintain the health benefits and maximum flavor of the yogurt and the olive oil.

001Kale soup onions

Method

The process begins by boiling 1 large yellow onion and about 5-6 cloves of garlic.

We’re garlic lovers around here so I tend to use twice what I recommend at times!

I had 2 large baking potatoes which I chopped and added to the boil.

I then cleaned and chopped 2 large heads of kale and added them to the boil. Curly Kale worked well but I would have preferred Lacinto Kale.

I then chopped 4-5 large celery stalks and added these to the boil, as well.

I cooked this mixture until everything became soft and wilted.

Now, I was supposed to drain the water and pour the veggies into the food processor but I didn’t know that, so I just pureed everything together.

The cooking water was included and amounted to about 2-3 cups.

I put the pureed mixture into a large pot and continued to cook at medium heat for about 15 minutes.

We then added about 1 cup of olive oil and about 1 to 2 cups of yogurt.

We served this with some crumbled sheep milk feta and freshly cut green onion.

Salt and pepper to taste.

009Kale soup celery and Kale

013Kale soup pureed

2kale soup olive oil

Kale soup olive oil

White Chocolate Truffle Cheese Cake with Oreo Cookie Crust and Raspberry Sauce !

018white chocolate cheesecake

While in New York for a long weekend of friends and food I came across this cheese cake!

It was love at first bite!

I love chocolate and raspberries and the truffled white chocolate is the perfect balance of flavor and sweetness to contrast the chocolate and raspberry combination.

I searched the internet for a recipe and came upon this Cheesecake Factory Copy Cat recipe.

There was a bit of tweaking; for instance, I did not incorporate the raspberries into the cheesecake during baking but rather used frozen berries and a little bit of raspberry syrup for garnish.

I garnished the cake with the fresh berries and not only did this save me a step but added a texture contrast to the dessert.

020white chocolate cheesecake

I whipped the egg whites seperately.

I melted the white chocolate along with some heavy cream and mixed the melted chocolate with the whipped egg whites then folded this mixture into the batter.

For me, this was the essence of the “truffling”.


Ingredients

Crust:

1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
1/3 cup butter, melted

Filling:

1/2 cup raspberry preserves
1/4 cup water
4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks

Optional Garnish:
2 ounces shaved white chocolate
whipped cream

Method:
1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.

2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss ‘em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.

3. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers — with the filling scraped out — in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

5. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don’t want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.

6. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Makes 12 servings.

023white chocolate cheesecake

030white chococlate cheesecake

033white chocolate cheesecake

034white chocolate cheesecake

024white c<img src=

029white chocolate cheesecake crust oreo cookie with almonds

033white chocolate cheesecake

036white chocolate cheesecake

039white chocolate cheesecake

002White chocolate cheesecake

005White chocolate cheesecake

012White chocolate cheesecake

016Whhite chocolate cheesecake

019white chocolate cheesecake

032white chocolate cheesecake

026white chocolate cheesecake

028white chocolate cheesecake

Related Posts