[Jamestown1630]

On a lazy ‘staycation’ this week, and not cooking much; but here’s a little ‘this and that’.

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[Liz]

So sue me....I'm calling this a chocolate dessert; a delicious blend of blueberries
and cranberries top creamy cheesecake in Chocolate Crust. Save this for the holidays.

AMETHYST CHEESECAKE TORTE

CHOCOLATE CRUST Press combined 1½ packages chocolate graham crumbs, 4 oz butter (120 g) onto bottom and up the side of deep tart or springform pan. Bake firm 350 deg about 15 min Cool on counter.

CHEESECAKE ING 3 8-ounce pkg cream cheese, softened 1 cup sugar 2 Tb flour 1 tsp vanilla ½ tsp salt 3 large eggs

METHOD stand mixer/beat cream cheese smooth. Slowly add sugar, scrape down the sides of bowl Add flour, salt, eggs, and vanilla mix for 2 -3 minutes until well blended and smooth.

BAKE in prepared crust 350 deg an hour; cool completely on wire rack. Fridge/chill completely for at least 4 hours (overnight is better).

FINAL spread Topping evenly over cheesecake, leaving about ½ inch at edges.

AMETHYST TOPPING Cook/stir on med to the boil 10-12 min 8 oz frozen blueberries (do not thaw),6 oz fresh or frozen cranberries (do not thaw; about 1½ cups, cup sugar, 3 tb cornstarch, tb fresh lemon juice, ½ tsp lemon zest. Keep stirring; at the boil cook 2 min, stir constantly. Transfer to glass or ceramic dish; cool completely (mixture will thicken).

[mylife]

Lazy? Grilled Cheese and Campbells Tomato Soup ☺ Lashings of hot sauce.

[pugmama]

This is my favorite grilled cheese sandwich. Chef Greenspan also makes a version of this with a layer of braised beef ribs that is just awesome! The Champ: Grilled Taleggio Sandwich With Apricots and Capers
 Chef Eric Greenspan. Ingredients: 15 dried apricots 1 tablespoon nonpareil capers 1 tablespoon Dijon mustard 1 tablespoon extra virgin olive oil 8 slices dark raisin bread 5 tablespoons butter, at room temperature 4 small handfuls arugula 8 ounces taleggio cheese, rind removed, at room temperature 4 pinches fleur de sel Directions: 1. Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside. 2. Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up. 3. Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve. Makes 4 sandwiches

[pugmama]

This is a modernized version of this old favorite recipe. I liked it more than the original version.

http://www.food.com/recipe/modernized-chicken-marbella-cooks-illustrated-493445