New York Cheesecake

*sigh* Bad blogger.  My last post was on September 11.   I had every intention of making a New York Cheesecake that day.  While I was at the store buying my ingredients I got a call that we were going to move again. We had an amazing opportunity for a house that we could not pass up.   While it seems crazy because we just moved in February of this year, we knew it was the right move.

Long story short: We own a house that is nearly an hour outside Atlanta.  Someone approached us to rent our home mid-January and they want to buy it when their house sells.   (Thank you crummy housing market...) Since we had a short amount of time to complete that move, we chose to rent a townhouse near my husbands office since it was new and didn't need any work to move in.

Seven short months in a townhouse proved one thing: townhouse living is not for us.   So when this house found us, we knew it was the best decision for our family.   Moving again was not ideal, but its worth it.   I had 5 days to get things in boxes and make this move happen so our landlord at the townhouse could turn it over to the next tenants, so once again my blog took a back seat.   But we are back and I did not forget my cheesecake.

The morning after we moved, I got up and found my stand mixer and spring form pan and made another trip to Publix.

How could I pass this up? 

We were invited to our neighbors for football and dinner on Sunday.  Did I mention that my neighbors just happen to be my best friend from grade school?  I decided that I HAD to bring this with me. My husband could not understand why I needed to bake the morning after a move.  I just rolled my eyes in insinuation that he "didn't get it".

The recipe I had chosen last week was from The Joy of Baking.  I have a cheesecake recipe I've been using for years, but decided to do a little bit of research to be sure it was authentic.  My cheesecake is good, but I always felt it was ever so slightly on the dry side and it always cracked.  I love the Joy of Baking because they give you a lot of insight into the recipes.  So I decided to try this.  Also, it had a sour cream topping, and my husbands love of sour cream is unmatched.  Given that his favorite "cake" is cheesecake, and this had a sour cream topping, I thought this would be his ultimate favorite dessert ever.  Guess what?  I forgot to do the sour cream topping.   It's ok, though.  It was fantastic.  I macerated some strawberries to put on the top and it was light and delicious.   I loved the slight hint of lemon (and seeing those pretty lemon zest flecks in the cheesecake).   This was far and away my favorite cheesecake that I've ever made.  

I'm posting the recipe as I made it, which except for the topping, was as it was on Joy of Baking.  Perfection.  I WILL make it with the sour cream topping, but it is perfectly delicious without.

New York Cheesecake
courtesy of Joy of Baking
For the Crust:
2 cups of graham cracker crumbs
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted

For the Filling:
32 ounces or 4 packages of full fate cream cheese, at room temperature
1 cup granulated white sugar
3 tablespoons all purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract

Spray a 9" springform pan with cooking spray.  Preheat the oven to 350 degrees F with the oven rack in the center of the oven.

For the crust:  In a medium bowl, combine the graham crackers crumbs, sugar and butter.  Press the mixture over the bottom and sides of the spring form pan.  Cover and refrigerate while you make the filling.

For the filling:   In the bowl of a stand mixer, cream the cream cheese, sugar and flour.  Beat on medium speed until smooth (about 2 minutes), scraping down the sides of the bowl as needed.   Add the eggs one at a time, beating about 30 seconds after each addition.   Add the cream, zest and vanilla extract and beat until just combined.   Do not over-beat.  Too much air in the batter will contribute to cracks in your cheesecake.  Pour the batter into the the prepared graham cracker crust and place on a sheet pan.  

Bake for 15 minutes at 350, then lower the temperature to 250 degrees F and continue to bake for another 60-90 minutes, until the center is a little wet and wobbly.  I baked mine for 75 minutes.  I started it at 60 minutes, then checked it.  I gave it another 10, then checked it.  Then I gave it another 5 minutes.  Be careful, over-baking can also crack the top.   When you feel it is ready, remove it from the oven and place it on a wire rack to cool.  Then refrigerate for several hours, preferably overnight.  Carefully remove the outer ring from the spring form pan to serve.

I have not tried this, but Joy of Baking suggests you can freeze this cheesecake by freezing it until firm. Wrap in aluminum foil and place in a freezer bag and seal.  Can be frozen for several months.  Thaw uncovered in the refrigerator overnight.  

New York City

It seems only fitting that I should talk about my favorite places in New York City today.   It was 1 month and 10 years ago that I arrived in New York City to work at NBC Studios.  That's right.  I had been living and working there for exactly one month before the attacks on the World Trade Center.

Because the news division went into 24 hour coverage mode, my catering staff also went into 24 hour mode.  We fed over 800 people on 15 different floors 24 hours a day for over 2 weeks.  Although I was working around the clock, I was not immune to what was going on.  There was not an elevator bank in the building that did not have a television.   I was catering to the control rooms, news offices, chyron and graphics departments, security, and operations.   Anyone who had even the smallest impact on the news cycle was fed.  I was inundated with images everywhere I turned.

Source: flickr.com via Michelle on Pinterest

In the first few weeks, I would walk the streets of the city before work, instead of taking the subway, and look at the missing posters.   It was haunting and sad, but also hopeful.  I guess that's how I still feel about the events of 9/11.  Haunted and sad, but hopeful.

When I visited New York City late last month, two things happened.  First, I forgot to charge my camera battery.  I was beside myself.  I was going to buy a new battery charger the next day but then... I decided to leave New York and head back home to Atlanta due to the impending Hurricane Irene.   I arrived on Thursday morning and spent all day visiting some of my favorite people and places.  I opted to leave Friday afternoon.  In the end I was very glad I did because Saturday at noon they began canceling flights.   Normally, I would stayed and weathered the storm (no pun intended).  But I did not want to be stuck at the airport on my son's birthday which was the following Tuesday.  So we came home.

Therefore, I didn't get to visit as many of my favorite places.  And apart from my iPhone, I got very few photos that I wanted to get.   Thanks to the wonderful Pinterest, through the lenses of others' cameras, I can share some of my favorite New York City establishments with you.

Restaurant Hearth is one of my top favorite restaurants in New York.  Owned by Chef Marco Canora and Sommolier Paul Grieco, both started their careers under Tom Collicio and Danny Meyer (two chefs I adore).   Marco started out at Craft and Paul at Grammercy Tavern.

Source: restauranthearth.com via Michelle on Pinterest

When you are in the mood for something upscale, The Four Seasons is a classic.  And if you can't get a table, treat yourself to a drink at the bar.  The 81,408 metal chains strung across sixty windows give a shimmering affect created by the gentle rumble of the streets outside.  The building was designed by Mies van der Rohe and it is simply stunning.  

Source: nytimes.com via Michelle on Pinterest

The Blue Water Grill will always be one of my favorites.  I think Danny Meyer can do no wrong.  Also, situated at Madison Square Park, it almost feels like escaping the city.

Source: google.com via Michelle on Pinterest

When in Madison Square Park on a budget, check out the ever popular Shake Shack.  The line looks long and daunting, but it moves quickly and it is so worth it!  Be careful when eating in the park. The squirrels and birds are fearless and tried to steal my fries!

Source: google.com via Michelle on Pinterest

Forget Magnolia Bakery.  Cupcake Cafe is where it's at!

Source: google.com via Michelle on Pinterest

Sometimes I want to eat a little healthier.  I love, love, love the Pita Grill.  Their grilled chicken cannot be beat.  Do try the grilled chicken caesar pita.  It sounds elementary, but sometimes I dream about it.

Source: google.com via Michelle on Pinterest

Another place I like to go just for drinks and a view is the Lobby Lounge bar at the Mandarin Oriental.  It overlooks Central Park and at night it is spectacular.   

Source: google.com via Michelle on Pinterest

Brasserie 8 1/2 will always be one of my favorite restaurants for a special occasion.  In the famed Solo Building, it is on the mezzanine floor.

Source: patinagroup.com via Michelle on Pinterest

When I lived there, I didn't just eat out.  On my way to the Metro North, I would run into the Grand Central Market to grab a few things to make when I got home.  I loved the fish market there.  Also, Murray's Cheeses and several produce vendors.  It is a narrow corridor filled with specialty Italian foods, butchers, florists, pastries and gifts.

Source: thekitchn.com via Michelle on Pinterest

Source: google.com via Michelle on Pinterest

Source: flickr.com via Michelle on Pinterest

A weekend trip would find me at the 14th Street Green Market.  Usually if I went there, I would also find myself at Dean and Deluca or Citarella, not just for the specialty foods, but the gadgets.

Source: flickr.com via Michelle on Pinterest

I hope you enjoyed my virtual tour of New York.  The city has changed so much since I lived there over 4 years ago.  I was overwhelmed to see the Freedom Tower when I visited lower Manhattan.  It is going to be triumphant and I cannot wait to visit it when it opens.

Yellow Cake

I do not like boxed cake mixes.  I can literally taste all the artificial "ingredients".   I end up making a lot of chocolate cakes from scratch because I have never found a yellow cake recipe that I love.  Or even like, really.  A lot of them are very dense and not very moist.  So I started to get a little antsy as my son's birthday approached because I didn't want him to have chocolate just yet.

I should have been down this road already.  My daughter is three.  But all of her cakes have been ordered from professionals so far.  Due, in large part, to the fact that I cannot frost a cake to save my life.  (Have I mentioned that before?)  So here I was, about to celebrate another birthday and with no go to non-chocolate cake recipe.

I've had a white velvet cake that I liked ok, but it very dense.  As is the coconut cake from Ina.  But those are white cakes and I wanted a yellow cake for whatever reason.   I was looking for something light and airy.   So I started searching for a classic yellow cake.  I thought maybe Cook's Illustrated must have one.  I never got that far, because I came across smitten kitchens yellow cake recipe and stopped looking.   She said everything in her post that I was thinking.   It was even a recipe she desired to have for her son's first birthday.

The pictures looked great.   If she would have said it was a boxed mix, I would have believed her.   The only thing I was going to do different was the icing.  I did a standard buttercream instead of the chocolate sour cream icing in smitten kitchen's version.   I did like her perimeter of sprinkles, too.  Very festive.

The cake was a success.  I was amazed how disinterested in eating the cake my son was.  He thoroughly enjoyed smashing it, but really didn't eat much.   The rest of us enjoyed it.  It was exactly what I wanted it to be.  Light, sponge-y and delicious without the cloying sweetness of a boxed cake.   Thankfully I made a 6" cake, because the three of us attacked it.  Because I made this a smaller cake, I halved her recipe and it was the perfect amount.  I know there will be times I will need 24 cupcakes, or to make a standard size cake, and its nice to know that this recipe can accommodate.

So I have found a new yellow cake recipe, a keeper.  While most of us are chocoholics in my house, this one will be very well suited to a summer celebration, when I want to fill the cake with lemon or raspberry fillings.  I'm looking forward to making this for many birthdays and occasions.  I'll be making this again in a few weeks for William's birthday party, in the form of mini-cupcakes.

Classic Yellow Cake
courtesy of smitten kitchen
2 cups plus 1 tablespoon cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup buttermilk, shaken

Preheat the oven to 350 degrees.   Butter and flour two six inch cake pans (or spray with Baker's Joy), or prepare a muffin tin with liners.

Sift together the flour, baking powder, baking soda and salt in a medium bowl.  In the bowl of a stand mixer, beat the butter and sugar a medium speed until pale and fluffy, then add the vanilla.  Add the eggs one at a time, beating well and scraping down the bowl after each addition.  On low speed, add the buttermilk.  It will look curdled when combined.   Add the flour mixture in three batches until just incorporated.

Spread batter evenly between the pans.  Bake until a toothpick inserted into the center comes out clean, about 30 minutes for 6" cake pans.  Cool on racks about 10 minutes, then turn out onto racks to cool completely.

Classic Buttercream
adapted from Cook's Illustrated, via Pink Parsley
2 1/2 sticks unsalted butter, at room temperature
3-4 cups confectioner's sugar, sifted
1/4 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons heavy cream

Cream the butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed, for about 3-4 minutes.  When pale and fluffy, gradually add the confectioner's sugar in batches mixing well after each addition.   Add the vanilla extra, salt and heavy cream, and beat until fluffy, about 5 minutes.  Add food coloring at this time, if using and stir well to combine.

Macaroni and Cheese

Ever since my daughter's first birthday, I've made her macaroni and cheese, chicken nuggets, fruit and steamed vegetables for her birthday lunch.  My son turned one on Tuesday and as I planned his day, I wondered what I would make for him.   I decided to keep the tradition and make him the same meal I make for his sister.  

I've lately started to think that I don't like macaroni and cheese.  But, oh gosh, that doesn't even seem possible, does it?  Cheese and pasta?  I'm talking crazy.  For many years, I had one recipe I loved.  And recently, it has seemed grainy.   I started making another recipe that a friend swore by.  It was from her mother's Betty Crocker cookbook.   I made it and found it to be like glue.  I've tried countless other mac and cheese recipes from various blogs that I read.  Upscale and gourmet to classic and simple.  It seems like all the recipes I've made in the last year have been either grainy or glue-y.   

Last year, I had made this Cooks Illustrated recipe for macaroni and cheese several times and loved it.   Then forgot about it.  It's from their Best Make Ahead Recipes book.  I don't know why I stopped making it and trying other recipes, because this one is pretty much perfect.   Typically, I make this by the book, but this time, due to making it last minute, I made a few variations.  

The original recipe calls for Colby and cheddar cheeses.  I only had Colby and Monterrey Jack cheeses on hand, so that's what I used.  Which worked out fine.  It still had a good consistency too it, and it wasn't grainy at all.   Had I only had cheddar on hand, it may have been grainy since cheddar doesn't melt as well.  It also calls for chicken broth and milk for the liquids.   The chicken broth really deepens the flavor.   This time around, I didn't have quite enough chicken broth, so I subbed with water.   I'm sharing the recipe below as I normally make it, but just know that some improvisations are acceptable.   This recipe makes a lot, so I bake half for my family the day of and freeze the other half for another day. 

The birthday lunch was a total success.  Even more so than the birthday cake.  I can't believe my son is a year old already.  I look forward to serving him this every year on his birthday.  And sometimes it's nice to celebrate regular days, too! 

Baked Macaroni and Cheese
courtesy of Cook's Illustrated "The Best Make Ahead Recipe"
1 lb macaroni (elbow, shells, whatever your preference)
6 Tbsp unsalted butter
1 medium garlic clove, minced
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour
2 1/4 cups low-sodium chicken broth
3 1/2 cups milk
4 cups colby cheese, shredded
2 cups cheddar cheese, shredded
salt and pepper to taste
toasted bread crumb topping*

Bring a pot of water to boil over high heat.  Add 1 tablespoon of salt and macaroni and cook until just beginning to soften, about 5 minutes.  Drain the pasta in a colander and set aside.

Wipe the pot dry, add the butter and set over medium heat until melted.  Stir in the garlic, mustard and cayenne and cook for about 30 seconds.   Stir in the flour and cook, stirring constantly, until golden, about 1 minute.  Slowly whisk in the milk and chicken broth.  Bring to a simmer and cook, stirring often until bubbling and thick, about 15 minutes.  Off heat, add the cheeses and stir until melted.   Add salt and pepper to taste.

Stir in the pasta, breaking up any clumps.  Pour into a baking dish and sprinkle with crumb topping.

*For the crumb topping, I do any variation of breadcrumbs and melted butter tossed together.   Sometimes I add some shredded cheese to this, sometimes from fresh chopped parsley or chives.   But the ratio is typically about 1/4 cup breadcrumbs to 1 tablespoon melted butter.  

Usually I bake half in one baking dish (on 400 degrees for 30 minutes) and freeze the other half for another day.   I defrost it the night before I'm ready to bake it and then bake it covered with foil for 20 minutes on 400, then remove the foil for the last 10-15 minutes.  
If I bake a full recipe, I bake it for closer to 40 minutes.