Espresso Martini

I've crafted the ultimate dessert by merging two of my favorites: cheesecake and espresso martinis! Introducing the Espresso Martini Cheesecake, a delightful fusion of tangy, sweet, and boozy flavors. With a chocolate cookie crust and a creamy filling made from espresso and coffee liqueur cream cheese, this cheesecake is sure to satisfy any craving. To elevate it even further, I've topped it with a coffee liqueur glaze and a dollop of whipped cream. Perfect for any occasion—brunch, dessert, or a cocktail party!

Photo by Katie Melody

INGREDIENTS 

• 4 8 ounce packages cream cheese, room temperature

• 1 1/3 cup sugar

• 1/2 teaspoon salt

• 2 teaspoons coffee extract

• 1 cup sour cream, room temperature

• 1/4 cup Kaluha

• 1 shot of espresso or strong coffee

• 2 tablespoons flour

  COFFEE SYRUP

• 1/4 cup Kaluha

• 1 teaspoon coffee extract

• 1/4 cup sugar

• 1 tablespoon water

• Chocolate Covered Espresso Beans

RECIPE

1. Line a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. Preheat the oven to 350°F.

2. In a food processor, pulse the cookies until fine crumbs form, then add the espresso powder and melted butter, pulsing until combined.

3. Pour the crumbs into the pan and use a spatula, the bottom of a shot glass, or a measuring cup to press an even layer of crumbs along the bottom of the pan.

4. Place the pan on the center rack in the oven and bake for 15 minutes. Once baked, set the crust aside to cool on a rack while you make the cheesecake.

5. In a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese until soft and creamy. Add the sugar and salt and beat until the cream cheese is light. Beat in the extract and eggs.

6. Add the sour cream, Kahlúa, and coffee into the cheesecake mixture. Lastly, add the flour and beat until just combined.

7. Give the batter a few stirs with a rubber spatula to ensure nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. Put the foil-wrapped springform pan in a roasting pan large enough to hold the pan and room for water in the oven. Pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

8. Bake the cheesecake for about 1½-2 hours, or until just set and slightly jiggly. Turn off the oven's heat and crack the door open or prop it open with a wooden spoon, allowing the cheesecake to cool slowly for 1 hour.

9. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster — be careful, there may be some hot water in the aluminum foil — and remove the foil. Let the cheesecake come to room temperature on a cooling rack.

10. When the cheesecake has cooled, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 4 hours, preferably overnight.

11. For the coffee syrup, in a small saucepan, add the Kahlúa, extract, and sugar, and cook for 3-4 minutes until syrupy or until it coats the back of a spoon. Set aside to cool; it will thicken up. (If the sauce becomes too thick, heat it up in the microwave, or add a few teaspoons of water and stir.)

12. At serving time, remove the sides of the springform pan and set the cheesecake on a serving platter. Pour the syrup on top and garnish with a few chocolate-covered espresso beans.

Bacalhau à Brás (Cod fish with potatoes and eggs)

In honor of my Dad, I made his favorite recipe - Bacalhau à Brás, which he often cooked when I was growing up. Every bite brings me back to when I was a kid seated at the dinner table.

It’s such an easy recipe - cod mixed with onions, fries, and eggs, that’s it. If there is a recipe to make someone fall in love with cod, it has to be this one!

---

Ingredients 

• 1 pound dried salt cod

• 1 1/2 pounds potatoes, peeled, cut into matchstick-size strips

• 6 large eggs

• 1 large onion, thinly sliced

• Olive oil

• Oil for frying

• 1/2 bunch fresh parsley, chopped

• Salt & black pepper

Recipe

1. Soak the salted cod in water for 24/36 hours, changing the water 3 or 4 times – depending on the thickness of the cod

2. Heat oil in deep heavy bottom pot

3. When hot, add potatoes and fry until golden – you want the potatoes light golden not to crispy

4. Remove the potatoes from oil and drain on paper towels

5. Add the cod to a pot of boiling water. Simmer on low for about 7-10 minutes.

6. Remove the cod pieces with a skimmer and onto a plate. Remove the skin from the cod and shred it, making sure to discard all the bones

7. In a bowl, lightly beat the eggs with a pinch of salt and pepper, set aside

8. In a large skillet over medium heat, add the olive oil and onion, sauté for 5 minutes while stirring

9. Add the cod, mix and continue to cook for 5 minutes

10. Add half of the matchstick fries and mix

11. Add the eggs to the cod mixture and stir until the eggs are half-cooked

12. Add half of the matchstick chips, half of parsley and stir one last time

13. Remove immediately from heat to avoid overcooking the eggs

14. Serve and garnish with more parsley

Chef Jose Andres : Mushroom Orzo Risotto

April/May 2020 Cookbook of the Month, Chef Jose Andres' Vegetables Unleashed

Rather than using the traditional Arborio Rice, this recipe uses Orzo, a pasta made of semolina flour and other hard varieties of wheat, and is shaped like rice. Orzo, translated to "Barley," in Italian, is cooked and served like pasta.

Orzo pasta is very versatile and can be used in a range of recipes, from soups to salads, to casseroles and is an excellent substitute when making risotto!

The starch from the Orzo resembles Arborio rice, resulting in the same creamy risotto texture. In this recipe, the mushrooms are a great partner, adding meatiness and tons of flavor, that creates a comforting and indulgent meal.

---

Ingredients 

• 2 cups vegetable stock

• 2 cups whole milk

• 1 ounce dried porcini mushrooms, rinshed

• 2 tablespoons extra- virgin olive oil 

• ½ pound mixed mushrooms, such as stemmed shiitakes or trimmed cremini, or other wild mushrooms, sliced

• Salt 

• 2 tablespoons butter

• ⅓ minced onion 

• 2 garlic cloves, minced

• 1 ½ cups orzo, ( or arborio rice, which is the classic grain used in risotto) 

• ¼ cup white wine 

• Black pepper

• Freshly grated Parmigiano - Reggiano

Recipe

1. Combine the vegetable stock, milk and dried porcini in a medium saucepan and bring to a simmer, keep warm over low heat.

2. Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms season with salt, and cook until they release all their liquid.

3. Reduce the heat to medium and cook until the mushrooms are golden brown, and about 12 minutes total. Transfer mushrooms to a plate.

4. Melt the butter in the same saucepan over medium-high heat. Add the onion and garlic and cook until translucent, about 3 minutes. 

5. Add the przo and stir to coat it evenly with the butter. 

6. Add the wine and cook, stirring until it has been absorbed. Turn the heat to medium-low, add 1 cup of the warm vegetable stock mixture, and cook, stirring constantly, until the orzo has absorbed all the liquid. 

7. Continue adding the stock mixture ½ cup at a time and stirring until it has been absorbed each time before adding more. 

8. The risotto is done when the orzo is al dente and is suspended in a silky sauce, about 30 minutes.

9. Stir the sauteed mushrooms into the risotto. Season with salt and pepper and serve immediately, with grated Parmesan.