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Now synonymous with New York

Le 26 August 2016, 10:00 dans Humeurs 0

the Americanized cheesecake as we know it has only been around for about a century, beginning life a mere shadow of the dense and rich dessert it became. In fact, cheesecake originated sometime around 1500 BCE, from the hands of inventive ancient Greeks and Romans, frequently used as offerings to the gods. This rendition merely combined soft cheese with flour and baked it into submission; pastry bases only emerged sometime in the first century, with sweeteners joining into the mix shortly thereafter. From that point forward, there was no stopping it. Today it might look like the explosion of cupcakes or other trendy food crazes, but of course, without the aid of social media, the cheesecake’s popularity spread at a glacial pace. Eventually reaching the hands of more creative bakers, various cultures developed their own unique approaches, utilizing various cheeses, flours, spices, and eventually, fruits and chocolates. We’ve come a long way, baby.

I’d like to think that the evolution of the cheesecake isn’t yet over. There’s still so much left to explore through the medium of tangy cream cheese perched atop a cookie-like base. In fact, going by that very loose description, why does it need to be a full-fledged cake at all? Can’t we bring it back from the edge of decadence and debauchery, back a bit closer to it’s more humble, less saccharine beginnings? I’m not suggesting we whip up a batch of salty cheese nuggets, but just consider a cheesecake fit for everyday eating, perhaps with a few nutritional benefits to speak of.

I bristle at the overused turn of phrase, but it really is true; you can finally have your cheesecake and eat it, too! Re-imagined for the 21st century, the illustrious dessert has been stripped of all its highfalutin’ frippery and restored back to its original brilliance, suitable for the commoner and the gods alike. Simple squares replace the traditional wedge, making a knife and fork unnecessary for enjoyment. What’s not so plain to see is that underneath the hood, these luscious bars conceal a considerable dose of plant-based protein, furnished by the new Pro(Zero) Natural Strawberry Jam Protein Powder. Simultaneously bolstering the structure of this snack and contributing volumes of fresh, fruity flavor, the powder’s inherent sweetness considerably reduces the need for added sugar. Remarkably flavorful, Pro(Zero) really nailed the flavor of ripe strawberries simmered down into a rich spread, condensed into a satisfying, wholesome package.

I paid a visit to my friend

Le 20 June 2016, 04:50 dans Humeurs 0

When fresh noodles meet hot broth, some sort of strange alchemy occurs. It’s easy to understand the allure of ramen, and yet mysteries still abound, lurking at the bottom of each steaming bowl, compelling slurp after slurp as if the secret might be hiding in that very last spoonful. How on earth can such simple, humble ingredients meld together into something so sublime? Where exactly do those immense, throat-gripping savory flavors come from? Which came first; the pasta or the soup restylane?

and accomplished chef Philip Gelb in hopes of answering these questions and gaining some insight on the way of the noodle. The promise of ending up with a taste of fresh, handmade ramen may or may not have been the primary excuse for attending his often sold out class. Either way, I got much more than I signed up for, which is the essential wisdom behind this dish.

It turns out that like most foods, there is no magic going on behind the scenes. Rather, the foundation is built upon quality ingredients that are treated with respect, prepared with the utmost care to coax out their full potential. The richest, most umami-infused broth you’ve ever splashed across your palate contains a minimal number of components, but is slowly simmered for a number of hours, allowing the water to reduce while the latent flavors to naturally emerge and intensify Decorative Works.

Ramen masters jealously guard the formulas to their patented brews, but even the die-hard fanatics rarely make their own noodles. Without means of mass production, the temptation to cut corners by sourcing acceptable starchy options is understandable, and indeed Sun Noodle provides very good ramen noodles for approximately 90% of the trendiest shops around the US. No, that’s not an overstatement, but the honest truth. Few other manufacturers have mastered the art form quite like the Hawaii-based company, eliminating a huge amount of labor for innovative restaurateurs nationwide. No matter how good this high standard may be, still nothing compares to the delicacy of a fresh ramen noodle made by your own two hands- And perhaps a pasta roller if you can afford the luxury Invisalign.

I decided to go with blueberry

Le 9 March 2016, 08:32 dans Humeurs 0

With Easter approaching, I’ve been thinking a lot about the kinds of desserts that would be great endings to an Easter meal. It always seems like the perfect time to make a fresh, bright, spring dessert. Maybe something with fresh berries.

But the reality is that it’s not really spring around here. No, it’s still definitely coat weather. And berry season? Yeah, that’s still a while from now.

So, to solve my dessert conundrum, I opted to feature one of my all-time favorite baking ingredients. I love the versatility of jams and preserves. Plus, they’re a perfect way to get great fruit flavor when your favorite fruits are out of season.

I always have several varieties in my refrigerator, but I decided to go with blueberry for this cake. The cake itself is a pretty standard vanilla cake. But stir in that blueberry jam, and it transforms into something special and so very tasty.

Just so you won’t be surprised, I should warn you that the cake batter will be kind of a blue-ish purple color. Don’t fret. That’s completely normal. Once it’s baked, the cake will look quite normal on the outside. But once you slice into it, you’ll see that it has retained a bit of the blueberry color. It certainly makes this cake stand out!

Of course, it’s the flavor that matters. And this cake excels in that category with the sweet blueberry and vanilla combination. Plus, it’s a wonderfully moist cake with a lovely texture.

I chose to top this cake with a sweet cream cheese glaze flavored with a hint of lemon. If you prefer, use vanilla in the glaze. Either way will be plenty good! Then, some sliced almonds are sprinkled on top for a little crunch and, well, to make it pretty.

While I’ve only made this cake using blueberry jam and almonds, it seems like the kind of cake that is begging to be adapted by swapping out your favorite jam flavor and nuts. Raspberry and pistachio. Strawberry and almond. Mixed berry and pecan. So many tasty possibilities!

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