BURNT BASQUE CHEESECAKE

We may not be able to travel right now but that doesn’t mean we can’t eat the delicious foods we discovered while away. I recently was reminded of Adam and I’s trip to Spain and the small little surfing town of San Sebastian that we visited while there. In the evening, we would wander around the small town looking for a bar to grab some pinchos (small traditional snacks typically eaten in bars in northern Spain) and on one of those evenings, we were also introduced to a popular dessert in the region, the Burnt Basque Cheesecake. Unsure of how to make it myself, I recently scoured the internet in search of a recipe that was not only super simple but tasted just as I had remembered. Not only was I super happy with how my cheesecake turned out but I would highly recommend giving this dessert recipe a good if you are looking for something to whisp you away to memories of Spain with a single bite!

Enjoy!

INGREDIENTS:

Unsalted Butter
2 LBS of Cream Cheese - Room Temperature
1.5 CUPS of Sugar
6 Large Eggs
2 CUPS of Heavy Cream
1 TSP of Kosher Salt
1 TSP of Vanilla
1/3 CUP of Flour

10” Spring Form Pan
Parchment Paper
Sifter

DIRECTIONS:

Preheat oven to 400 degrees and make sure your middle rack is not obstructed.

Using unsalted butter, butter your springform pan and line with two pieces (overlappings slightly in the middle) of parchment paper. You need them to help hold up the cheesecake once it rises so it’s okay if it comes over the top of the pan (just make sure it’s not too tall where it will touch the oven elements.

Beat cream cheese and sugar with a hand mixer on medium-low until sugar dissolves and the texture is smooth. Remember to scrape the sides!

Next, increase your speed slightly before adding one egg in at a time in 15-seconds intervals.

Next, reduce your speed slightly and add in your cream, salt, and vanilla. Mix until well incorporated, approximately 20-30 seconds.

Next, sift in your flour and beat on low until well incorporated. Make sure to scrape down the sides of the bowl to get the extra build-up on there. The batter should be a smooth consistency.

When ready, pour batter into your springform pan and bake on the medium rack for 60-65 minutes until it’s a deep golden brown.

When ready, set cheesecake aside to cool in the springform pan. The cheesecake will fall dramatically so don’t worry if it came over the sides a lot. Once cooled you can remove springform pan and carefully peel away the parchment paper.

At this point, feel free to cut the cake into wedges and serve however I like the consistency more the following day when it becomes more reminiscent of thicker creamy cheesecake as oppose to a flan texture.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHORIZO SEAFOOD PAELLA

This time last year I was on my way to Barcelona! Last weekend, in memory of one of my top 5 favorite trip I decided to practice my paella skills. For this paella I went with a traditional chorizo sausage and seafood mix. Things to note: I am a huge fan of saffron as I was heavy on my pinch but you do you. Also the shrimp marinade is on the spicy side so if you are not that into spice go easy on the pepper flakes.   If you are planning to make dinner for a large group paella is great! This one was devour in 15 minutes flat! Enjoy!

VIDEO POSTED BELOW

INGREDIENTS

Marinate Shrimp:
1 lbs of shrimp (peeled and cleaned)
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1/2 teaspoon of ground coriander

4 Cups of Vegetable Stock
Pinch of salt to taste
Large pinch of saffron (ground)
3 tablespoons of oil
1 Spanish onion (diced)
3 cloves of garlic (grated)
1 cup of wine (split in two)
2 Cups of Paella Rice
1 tablespoon of olive oil
2 Chorizo sausages cut up
1/2 lbs of Mussels
1/4 cup of green peas (steamed)
1/2 lbs of Clams1/4 Cup chopped Italian Parsley

DIRECTIONS:

Clean and peel your shrimp, add oil and spices for marinade and set aside in the fridge. 

In a small pot heat up your vegetable stock and add a pinch of salt to taste (this is the only salt I added to the entire dish) Once boiling add in your ground saffron and let steep until you are ready to use it.

Steam peas and set aside.

In a large paella skillet (or any large flat skillet) add in your oil and fry your diced onion until they become translucent. Make sure they dont burn. Add in your garlic and coat them in the oil. Let them cook for a minute or two before you add in your rice and coat the rice in oil.

When ready mix in half your wine, let that evaporate before adding in all your vegetable stock. Cover and let simmer for 20 minutes.

In a smaller deep skillet add in olive oil to coat the bottom before frying up your chopped chorizo. when they are almost done cooking add in your shrimp and cook until nice and pink.

Remove shrimp and chorizo and add to rice. Leave the greasy bottom and throw in your mussels and clams. Add the remainder of the wine and cover. Let the mussels and clams steam open and the alcohol to evaporate before transferring on top of your paella.

Add your steamed peas and garnish with parsley before you are ready to serve.

ENJOY!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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SPANISH SHRIMP WITH YELLOW RICE

I was looking for some healthy meals online and came across this one of Spanish shrimp and yellow rice. I love Spanish dishes and flavors and you can probably tell from my paella recipe but this is a lot simpler and a great way to incorporate seafood into your diet. You can obviously switch up the shrimp for a piece of fish if you want more protein or are allergic to shell fish. I switched up the original recipe (I will post the link below) a little bit so here is what I did.

INGREDIENTS:

4 Cloves of Garlic (minced)
2 TBSP of Olive Oil
1.5 TSP of Smoked Paprika
1/2 TSP of Salt
1 Lbs of Shrimp (peeled and deveined)
1/2 Cup of Onion (chopped finely)
1.25 Cups of Spanish Yellow Rice
1/2 TSP of Turmeric
2.5 Cups of Water
1/2 Cup of Frozen Peas
1 TBSP of Fresh Parsley

DIRECTIONS:

First we are going to marinate the shrimp. Add half the olive oil, paprika and half the salt to a bowl and toss your shrimp in the mixture. Set aside in the fridge to marinate! The longer the better!

On medium heat add the remaining olive oil to your pan and once hot throw in your onions and saute until soft (about 3-4 minutes). Then throw in your garlic and continue to saute for 2 minutes till they soften.

Next add in your uncooked rice along with remaining salt and turmeric. Mix before adding in the water, cover and reduce heat to a simmer. Cook for four minutes before removing from the heat and adding in the peas.

Warm up another skillet on medium heat and throw in your shrimp. Cook and flip until shrimp are cooked through (opaque) or pink. Remove from heat when ready and top the rice on a plate. Add parsley as garnish.

 

Original Recipe -> http://www.health.com/health/recipe/0,,10000001998494,00.html

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

BLACK COD AND CHORIZO PAELLA!!!!!

I found this recipe in the food and drink magazine at the LCBO and had to try it. I just went to Spain and I'm really craving some paella. Whats great about this dish is that it has a lot of protein and is also gluten free. Even though it isn't low in fat its still really good for you. Eating fish is an important source of omega-3 fatty acids - essential nutrients that keep our heart and brain healthy! Enjoy!

Yields 4 portions

INGREDIENTS:

Paella
½ TSP Saffron threads
2¼ Cups of Chicken stock - warmed
2 TBSP Olive oil
1 Chorizo Sausage (chopped) - about ¾ cup
1 TSP Garlic
½ Cup of Onion (chopped)
1 Cup of Chopped Canned Tomatoes in Juice
½ TSP Hot Smoked Spanish Paprika
¾ cup Spanish medium-grain rice or Italian arborio
1½ Cups of Shrimp (chopped)
Salt and Pepper (as desired)
2 TBSP Parsley (chopped)

Black Cod
4 black cod fillets, 6 oz each
1 TBSP of Olive Oil
1 tsp Mild Smoked Spanish Paprika
Salt (as desired)
2 TBSP Lemon juice

DIRECTIONS:

Preheat oven to 450°F

In a large skillet (on low heat) on the stove top heat up your saffron for a minute or two before removing it and crushing it over and into the chicken broth with your fingers where it will soften and melt.

Using the same skillet add in your oil and let it heat up on high heat before throwing in your Chorizo. Let it cook for 2 minutes or until it is cooked.

Reduce to medium heat before throwing in your onion, garlic and paprika. Let that cook for a minute or two before you add in the chopped tomato and juice.

Let that continue to cook for about five minutes or until the juice evaporates and the sauce thickens.

Next mix in your rice. Add 2 cups of chicken/saffron stock. Bring to a boil again by turning the heat up on high and then reducing to low or a gentle simmer so the rice can cook! Apx 15 minutes.

*You don't want to mix the rice after you put it in the pan so that a crispy crust can form on the bottom!

Place cod in an ovenproof dish - skin side down, add the olive oil in and make sure the cod is evenly coated. Next salt the cod so that it is evenly covered (you can salt the skin side too!). Sprinkle the paprika on the cod and rub it in then drizzle the lemon juice on top. Place in oven for 10-15 minutes until is is fully cooked.

Salt and Pepper the shrimp before continuing

Next add the shrimp just by placing it on top and the remaining chicken stock. Cover and cook for 5 minutes or until the rice is tender and the shrimp is fully cooked.

When the cod is ready take it out of the oven and place on top of the ready paella. Sprinkle with parsley before serving.

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!