perfect cheescake

makes one 10 inch cake

crust:
1/2 lb graham cracker crumbs
3 oz Sugar
4.5 oz butter, melted
dash cinnamon, clove, ginger

… bake 350 F 7 mins or until golden in a spring-form pan.

filling:
1 3/4 C. sugar
6 TBSP cornstarch
2.5 lbs cream cheese, softened
4 eggs
2 egg yolks
1/2 oz vanilla extract
1/4 oz lemon zest
5 fl oz heavy cream

…sift together flour and sugar…

...cream with softened cream cheese…

…beat until smooth…

in a separate bowl: combine eggs, yolks, vanilla, zest…

…add 1/4 of the egg mixture at a time to the cream cheese,

…fully incorporate and scrape bowl with each addition…

… add cream, blend until smooth…

…pour mixture into cooled crust…

Bake 300F for 60-90 mins, until the cake has just "set". "it jiggles as one"

remove from oven...

…carefully run a knife around the edge and allow to cool completely before serving...

many layered tortilla soup

for warming the soul
on a foggy day...


it begins with a good stock
roasted garlic, celery ends, carrot peelings, onion roots and skins, fennel stalks
a few bay leaves salt pepper and time..


the mirepoix: one medium sweet onion, diced, a few celery stalks (save the leaves) couple of carrots diced,a diced yam, handful of chopped pasilla peppers
sauté in olive oil in a large pot. develop the flavors,

push vegetables to the side and anoint the hot oil with:
2+Tbsp each of paprika, chili, cumin, black pepper, when aromatic,
add a cup or so of tomato paste
stir
add enough water to cover
toss in fresh or dried thyme, oregano
. simmer...

assembly:
add stock, I like ~2 parts stock to one part base
add a can of pumpkin purée
a large can of diced tomatoes
thicken with corn masa paste if you wish
salt to taste
. simmer...

service:
garnish with diced fresh sweet peppers, green onion, tomatoes, cilantro, yogurt, and fresh tortilla strips (I make mine from corn tortillas, sliced like fettucini, fried and salted)

enjoy!