Taken from Martha Stewart Living-Great Ideas
Ingredients
Makes 1 nine-inch cake
- 7 tablespoons unsalted butter
- 1 1/2 cups graham-cracker crumbs, (about 11 crackers)
- 1 1/4 cups sugar
- 2 pounds cream cheese, room temperature
- 1 vanilla bean, split in half lengthwise
- 4 large eggs, lightly beaten
- 1 cup sour cream
- Pinch of salt
- 6 ounces semisweet chocolate, chopped
- 4 tablespoons heavy cream
Directions
- Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
- Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
- Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
- Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
- To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.
From:
Better than a box of chocolates, this dessert is triply indulgent. The cocoa shell forms a crisp rectangular foundation for two decadent fillings: creamy, tangy mascarpone cheese and generous rosettes of silky-smooth espresso-flavored chocolate ganache. To turn out smooth ganache every time, make sure the mixture is at room temperature before whipping. Any warmer or colder, and its cream is likely to seize or become grainy.
Ingredients
Serves 8
- 8 ounces bittersweet chocolate, (preferably 61 percent cacao), chopped
- 1 1/4 cups heavy cream
- 2 tablespoons good-quality ground espresso beans
- 1 cup all-purpose flour, plus more for parchment paper
- 3/4 teaspoon salt
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup sugar
- 3/4 teaspoon pure vanilla extract
- 3 tablespoons heavy cream
- 1 1/2 cups mascarpone cheese
- 1 large egg
Directions
- Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
- Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.
- Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
- Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).
- Smooth mascarpone cheese over bottom of tart shell with an offset spatula.
6.Pipe ganache rosettes, one next to the other, on top of mascarpone to cover. Store in the refrigerator up to 1 day.
16 ounces linguini
1 bunch broccoli, cut up into bite size pieces
1/4 cup olive oil
Garlic -chopped
Salt
Chopped fresh or dry parsley
Parmesan cheese
1. Cook linguine and broccoli together in boiling water until done.
2. Saute olive oil, garlic , parsley and salt to taste.
3. Drain linguine & broccoli well.
4. Put back in pot and toss with olive oil mixture and Parmesan cheese.
Based on individual serving.
Calories: 430
Total Fat: 18 g
Carbohydrates: 52 g
Protein: 13 g
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