Strawberry Cheesecake Pancakes and a Chili Rellenos Omlette! Brunch at The Feve!
The FEVE in Oberlin Oh should be on your list of places to have brunch!
Insanely good strawberry cheesecake pancakes! Two cakes with homemade cheesecake chunks and fresh strawberry compote.
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.
The brunch menu changes weekly! There is always a nice surprise at the Feve.
Posted in: Chefs and Restaurants, Indulgences
Tags: avocados, chili rellenos, cleveland restaurants, cream cheese, Oberlin Oh, omlette, pancakes, strawberries, Sunday brunch, Sunday Brunch in Cleveland Oh, The Feve
Fried Red Skin Potatoes with Garlic Parmesan Cheese Sauce and fresh Scallions!
Fried potatoes and cheese sauce!
This is a more grown-up version of a comfort food favorite.
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.
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.
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!
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!
This is a new family favorite and a great side dish for any meal.
Crispy Breaded Eggplant with Basil Pesto Cream Sauce and Mozzerella Cheese!
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!
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!
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
1/2- 3/4 cup of basil pesto
a pinch of nutmeg
salt and pepper to taste
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!
This light tomato, red onion and basil salad complimented the cheesy richness beautifully!
Posted in: Ingredients, Recipes
Tags: baked eggplant, basil, basil pesto, eggplant, eggplant caserole, eggplant parmasean, eggplant recipe, eggplant recipes, eggs, flour, fried eggplant, heavy cream, mozzerella cheese, nutmeg, olive oil, pesto, vegetarian meal, vegetarian recipe
Beautiful Kale Soup with Olive Oil and Yogurt!
This kale soup is so simple, so delicious, so nutritious and so inexpensive that it would be just wrong not to share it!
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.
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.
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: Albanian food, Albanian Kale Soup, Albanian recipe, Albanian Soup, celery, easy soup, fast soup, feta cheese, garlic, green onion, healthy inexpensive meal, healthy soup, inexpensive family meals, kale, Kale recipe, Kale soup, olive oil, onion, sheep milk feta cheese, vegetarian meal, vegetarian recipe, vegetarian soup, yogurt
White Chocolate Truffle Cheese Cake with Oreo Cookie Crust and Raspberry Sauce !
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.
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”.
1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
1/3 cup butter, melted
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
4 ounces white chocolate, chopped into chunks
2 ounces shaved white chocolate
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.
Posted in: Indulgences, Ingredients, Recipes
Tags: Cheese cake, Cheese cake recipe, cheesecake, cheesecake with Oreo cookie crust, cream cheese, eggs, fancy cheesecake, Holiday cheesecake, Oreo cookies, sugar, vanilla, whipped cream, White Chocolate cheesecake, white chocolate cheesecake recipe, white chocolate cheesecake with raspberries, White Chocolate Truffle Cheesecake
Roasted Veggies with Fritatta and Arugula Salad for a Late Afternoon Lunch!
These roasted vegetables are the perfect dish for a sunny Autumn afternoon lunch.
Beautiful Donna, from Italy, made this light lunch for me and my BFF.
Roasted sweet potatoes, red peppers and zucchini with olive oil and salt and pepper in a 425 degree oven for about an hour is all it takes.
These were fantastic and tasted great with the mozzerella cheese fritatta with a hint of sauteed onion.
A light touch is the perfect ingredient.
Arugula salad with walnuts and dried cranberries is herb and berry freshness.
Eggs make a great light but protein and nutrient rich meal when you’re trying to eat light or stay on a tight budget.
Posted in: Food on a Budget, Healthy, Ingredients, Recipes
Tags: arugula, arugula salad, brunch, budget meal, dried cranberries, eggs, fritatta, healthy eating, healthy inexpensive meal, healthy meal, late lunch, mozzerella, mozzerella cheese fritatta, olive oil, red pepper, roasted vegetable, roasted veggies, sweet potatoes, walnuts, zucchini
Baked Acorn Squash with Olive Oil and Crushed Garlic!
This is so simple.
But don’t don’t be fooled.
This makes for an elegant, filling, nutritious, tasty, side dish or meal!
You can add nuts, dried fruits, mushrooms, wild rice, cheese, maple syrup, cinnamon, nutmeg; go sweet or savory for an outstanding, economical dish!
I like to mix cinnamon and garlic and even butter.
Simply cut into halves, pour on about 2 tablespoons of olive oil, crush 3-4 cloves of garlic and bake in a 400 degree oven for about an hour and a half or until tender.
Add salt and pepper to taste.
I wrap these completely in foil.
Serve this chopped in chunks or “smashed potato” style.
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: acorn squash, baked squash, garlic, Holiday side dish, olive oil, squash, Thanksgiving side dish, vegan, vegan meal, vegan recipe, vegetarian meal