Monday, October 22, 2007

Muffuletta-Syle Braciola

Prep Time: 30 minutes
Cook Time: 1 hr. 25 min.
Serves 6

1 c. grated pecorino-romano cheese (I used parmesan)
1/2 c. bread crumbs
1 egg, lightly beaten
3 cloves garlic, 2 smashed and 1 finely chopped
2 T. chopped flat-leaf parsley, plus more for serving
2 T. extra virgin olive oil, plus more for rubbing
One 2 1/4 lb flank steak, pounded into a 1/2-inch-thick rectangle
Salt and black pepper
8 slices ham
16 slices salami
8 slices mortadella
6 slices provolone cheese
1/4 lb bacon, chopped
1 small onion, chopped
1 c. dry white wine
One 26-ounce box chopped tomatoes
1 t. crushed red pepper

In a medium bowl, combine half the pecorino-romano with the bread crumbs, egg, chopped garlic, parsley and 2 T olive oil; set aside.

On a work surface, rub the flank steak with olive oil; generously season with salt and black pepper. Layer the ham, salami, mortadella dn provolone, leaving a 1/2-inch border. Spread the reserved bread crumb mixture evenly over th eprovolone. Foll up the steak, jelly-roll style, to enclose the filling, then tie the roll in several places to secure the filling. Set aside.

In a large, ovenproof pot, cook the bacon over medium heat until the fat has rendered, about 7 minutes. Add the smashed garlic and the onion and cook until softened, about 3 minutes. Using a slotted spoon, transfer the bacon and onions to a bowl. Add the reserved meat roll to the pot and cook, turning, until browned on all sides, about 10 minutes. Add the wine and cook until reduced by half, about 10 minutes. Stir in tomatoes, crused red pepper and reserved bacon-onion micture. Lower the heat, cover and simmer until cooked through, about 1 hour. Season to taste with salt and black bepper. Transfer the meat to a platter and let stand for about 15 minutes. To serve, thinkly slice the braciola diagonally. Top each serving with the sauce and sprinkle with parsley and pecorino-romano.

Sunday, October 21, 2007

Chocolatet Peanut Butter Cheesecake

2 c. graham cracker crumbs
13 c. firmly packed brown sugar
1/3 c. butter, melted

6 (1 oz.) squares semi-sweet chocolate
6 T. butter
1/2 c. sugar
2 eggs
2 T flour

3 (8oz.) packages cream cheese, softened
1 1/2 c. firmly packed brown sugar
3/4 c. creamy peanut butter
3 eggs
1 egg yolk
1/3 c. heavy whipping cream

3 (1 oz.) squares semi-sweet chocolatet
2 T heavy whipping cream
Garnish: chopped Reeses Peanut Butter cups

Preheat oven to 300.

To prepare crust: In a small bowl, combine craker crumbs and borwn sugar. Add melted butter, stirring to combine. Press crust into bottom and 1 inch up sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

To prepare chocolate layer: In a medium bowl, combine chocolate and butter. Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 1/2 minutes total).

Whisk in sugar, eggs, and flour until combined. pour into bottom of cooled crust, and bake for 15 minutes; let cool.

To prepare peanut butter layer: In a large bowl, beat cream cheese and brown sugar at medium speed with an electric mixer until creamy. Beat in peanut butter until combined. Beat in eggs adn egg yolk, on at a time, beating well after each addition. Stir in crea. Pour over cooled chocolate layer, and bake for 1 hour and 15 minutes. Remove from oven, and gently run a knife around edges to release crust form sides of pan. Let cool completely.

To prepare chocolate ganache: In a small bowl, combine chocolate and cream. Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 minute total). Spread over cooled cheesecake. Refrigerate at least 8 hours before serving. Garnish with chopped chocolate-covered peanut butter cups, if desired.

Sunday, October 14, 2007

Tres Leches

1 box moist yellow cake mix
1 can evaporated milk
1 can sweetened condensed milk
1 c. whole milk
1 T. vanilla
Whipped topping
Cherries, if you desire

Bake the yellow cake according to the directions on the box.
When the cake has cooled, make small holes in the cake. In a saucepan on very low heat, mix together the three different milks. Stir continuously so the mixture will not stick to the bottom of the saucepan. Add vanilla when the milk mixture has almost reached boiling and remove from heat. (DO NOT ALLOW TO BOIL). After the mixture cools down, pour over the cake with the holes, making sure to well saturate the cake. Place the cake in the refrigerator for 2 hours or until chilled. Put whipped topping on top.