Thursday, January 29, 2015

Dulce de Leche Cheesecake


Dulce de Leche Cheesecake
David, 2015-01-29 08:03

dulce de leche cheesecake recipe-7
Sometimes when I write posts for the blog, I write so fast that my mind can barely keep up with my fingers. (Hence the occasional frequent typo.) Ideas fly into my head and I literally have to jump up from my chair and make them. Such was the case with this Dulce de Leche Cheesecake recipe, which combines two of everybody’s favorite things: cream cheese and dulce de leche. The French are fans of le Philadelphia, a catch-all word for cream cheese (just like we say Band-Aids and Kleenex, which are actually specific trademarks) and they are also fans of confiture de lait (milk jam), their own version of dulce de leche.
Dulce de leche cheesecakeThey don’t, however, have graham crackers, an all-American invention made with whole-wheat flour, and designed by Reverend Sylvester Graham, to discourage people (his followers were called “Grahamites”) from having impure thoughts.
Dulce de leche cheesecake(Not sure how I’d explain how a whole-grain cracker curbs lascivious urges to French friends. But somehow, I doubt that would increase the chances that we’d be seeing them anytime soon on French supermarket shelves.)
Continue Reading Dulce de Leche Cheesecake...


Wednesday, January 28, 2015

Shared Kitchen - news from Julie Biuso

Welcome to Shared Kitchen!

Hi there,

My daughter Ilaria and I are bursting with excitement to tell you about our brand new venture, Shared Kitchen.

It’s a blog that’s all about good food, especially when it’s cooked from scratch. There’ll be way more than just recipes coming up – we want to offer sound advice, great tips to help you get brilliant results when you try the recipes in your home, and inspiring ideas to get you thinking, tasting, cooking and sharing, and creating your own lasting memories and traditions around the table. And we hope to raise a smile from you, too, as we share our day-to-day lives. Laughter is such a tonic, after all.

Ilaria will be my co-creator in her spot Ilaria’s Kitchenette. We’ve cooked together ever since she was little and it’s an inspiration to see how far she has come since her first batch of muffins and madeleines. As she says, ‘If I can cook it, anyone can.’

So, come on in and share our kitchen – it’s for you as much as it is for us. Even if you already hear from me regularly, visit the blogsite and subscribe. Pass it on to your friends, too, and join us on our journey!

Julie and Ilaria

Tuesday, January 27, 2015

Recipes from my French Kitchen

I may get into trouble with the publishers for mentioning this one as it is not published until 27 March,(in time for Easter and Mother's Day), but I have an advance copy, (the joy of being a book reviewer),and I read it from cover to cover over the recent holiday weekend and have to say I loved it.

A much published cook, (she has written more than 20 cookbooks), Gofton took herself and family off to France for 18 months and so this appealing book is part cookbook part travel memoir. A winning combination. I especially enjoyed her stories of the people, places and culinary traditions experienced during their stay.

Coming late March, rrp $45.00, don't miss it.
Penguin Random House NZ

Also by Allyson Gofton

Book Cover:  Allyson Gofton's After Work Cookbook
Published: 31/03/2008
Format: Paperback
ISBN: 9780143008958
RRP: $36.00

Book Cover:  Bake: Favourite Home-Made Recipes
Published: 30/03/2009
Format: Paperback
ISBN: 9780143011705
RRP: $50.00

Book Cover:  Good Food Made Simple
Published: 22/03/2013
Format: Paperback
ISBN: 9780143568131
RRP: $50.00

Gastronomic News from Denizen

New Opening: The Lunchroom
New Downtown
This impeccable new eatery will have you celebrating your lunch break
The Raw Kitchen
New in Ponsonby
if you like it raw, you'll love this food store that offers all things healthy and nice
Tiger Burger
New Pop-Up
We're chasing these delicious burgers that have dipped their toes in the orient

Monday, January 26, 2015

Fast, fresh and fabulous

Gourmet Traveller

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Plus, our review Melbourne's Kappo restaurant; Christine Manfield's guide to Mumbai; a classic recipe for the Mexican staple mole poblano; a few quick and easy ways to use Dijon mustard; and your chance to win one of ten dinners at Kazbah restaurant.

Happy eating,

Anthea Loucas and the team at Gourmet Traveller

Sugar-crusted rhubarb hand pies
Sesame praline meringue roulade with rosewater raspberries
Chocolate, prune and walnut cake with chocolate and Sherry ganache
Pear brioche tart with maple custard cream
Rhubarb and strawberry tart with candied pistachio and fennel seeds
Grilled baby corn with spiced salt and whipped feta

Meeting the Producers and Cooks in Paris


Meeting the Producers and Cooks in Paris
David, 2015-01-26 10:51

Paris Producers Fête - Belgian endiveAn anonymous SMS (text) popped up on the screen of my phone late Saturday afternoon, letting me know that there was a journée de rencontre les producteurs on the rue du Nil in Paris, where there would be wine and food, and a chance to meet the producteurs (producers). There was no name attached to it — someday, I will figure out how to sync my iPhone with my contact list so that it doesn’t lose contacts. But I presumed it wasn’t a trap (albeit a tasty one…) or anything. And since the street is known for great food shops that carefully source their ingredients, and good places to eat, I arranged to meet some friends, including Sara, visiting from Italy, to see what was up.
Paris Producers Fête
After figuring out who had sent me the message (whew, it wasn’t some loony-toon, but the chef at Frenchie), we started off with some wine and cheese at Frenchie Wine Bar, which is normally packed solid from the moment the door swings open in the evening. But this afternoon, we just walked in and sat down at one of the many empty tables. (Which didn’t last long.) There were three kinds of cheese: Roquefort, Brie de Meaux, and Saint-Nectaire, a favorite of French people, although it’s not the one that I normally dive into first.
Paris Producers FêteA great hostess in Paris confided in me once that the secret of a great party is to only serve three things. Basta. And it was, indeed, nice to have an edited selection of fromages to taste, rather than having to pick though dozens of varieties. Which start looking pretty funky once a bunch of people have attacked them from all angles.
Paris Producers FêteI had a nice slab of pungently creamy Roquefort, a coarse slice of country bread, and butter. (French people often smear butter on bread before eating blue cheese or Roquefort, which sounds kind of crazy, but actually works.) It was hard to leave that table, but after we finished our wine and cheese, we headed back out to the street to see what was up. At this point, our seats had become a valuable commodity. Although unlike at other food events, people were very calm and friendly.
(I tend to avoid food events because people get carried away and it becomes a feeding frenzy. And I don’t particularly enjoying standing in a mob of jostling people, fighting for a postage stamp-size taste of something. I’m fine buying a bite, then sitting down and eating something in a civilized fashion.)
Paris Producers Fête


Friday, January 23, 2015

Orange-Glazed Polenta Cake


Orange-Glazed Polenta Cake
David, 2015-01-23 09:48

Apparently I’m not the only one who loves polenta cake. The Italians like it so much that it’s called Amor Polenta. Which means “Polenta Love.”
Orange-glazed polenta cakeWell, at least that’s what I thought it meant, because amour in French means “love.” And I assumed that it was the same in Italian. (Another reason for finally getting on that life-long ambition to live in Italy and learn Italian.) But for now, checking in an Italian dictionary, I found out that “amor” means “sake.” (As in, for the purpose of.) So I’m not sure how it got its name, but this cake makes a pretty good argument for the sake of whisking polenta into a cake.
Orange-glazed polenta cakeI’m one of those people who is completely crazy for anything with cornmeal, from corn bread to even a kind of kooky polenta ice cream that I’m sure no one else has ever made, because I used a completely obscure polenta that very, very few people can get their hands on. But I felt compelled to make it, for the sake of using up a little bag of that polenta that I had.
Orange-glazed polenta cake
Continue Reading Orange-Glazed Polenta Cake...


Thursday, January 22, 2015


Dear BookmanBeattie,

At Eat Your Books we want to bring you the best recipes – our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time.

Below you’ll find this week's recommendations from the EYB team.

Remember you can add any of these online recipes to your EYB Bookshelf – it’s a great way to expand your personal recipe collection.

Happy cooking and baking everyone!

From blogs:

Homemade Hot Sauce by Hugh Acheson featured on indexed blog Leite's Culinaria
Spiced Carrot Oat Breakfast Cookies from indexed blog The Kitchn