Tag: TMC Meta

Cross posted from The Stars Hollow Gazette

I love cheesecake. Specifically, New York style cheesecake made with cream cheese, eggs and sugar. It’s an art to get it right, believe me, I’ve been practicing making them for years. I even made a cheesecake wedding cake for a friend’s daughter’s wedding. Three tiers, apricot swirl with a white chocolate cream cheese frosting, festooned for butter cream daisies. I’m told there was none left after twenty minutes. I gave the bride the recipe and a spring form pan as a bridal shower gift so she could make one on her first wedding anniversary.

There are cheesecakes for all occasions, including St. Patrick’s Day laced with Baily’s Irish Cream. It has become a tradition in my house since 1991 when I found the recipe in a 1991 Bon Appétit magazine. It’s best made a day before serving with steaming mugs of hot Irish coffee.

Ingredients

Crust:

10 whole graham crackers, broken into pieces

1 1/4 cup pecans(5 oz)

1/4 cup sugar

6 T. unsalted butter

Filling:

1 1/2 pound cream cheese, room temperature

3/4 cup sugar

3 large eggs

1/3 cup Bailey’s Irish Cream liqueur

1 t. vanilla extract

3 ounces imported white chocolate (such as Lindt)

Topping:

1 1/2 cups sour cream

1/4 cup powdered sugar

1 1/2 ounces imported white chocolate, grated

24 pecan halves

Preparation

For Crust:

Preheat oven to 325. lightly butter 9 inch spring-form pan. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.

Filling:

Using mixer, beat cream cheese and sugar in large bowl until smooth. whisk eggs, baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor. Add to cream cheese mixture. Transfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Do not remove cake from pan.

Topping:

Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (can be prepared 1 day ahead)

Sprinkle grated chocolate over cake; place pecans around edge. Carefully loosen the rim of the spring-form pan; remove and place cake on a serving plate.

Serves 10, maybe.

Some tips to making the perfect cheesecake:

Bon appétit!

Cross posted from The Stars Hollow Gazette

Sunday is St. Patrick’s Day but Saturday is the big parade in NYC. The tradition on the day is corned beef and cabbage with potatoes, so what to eat on parade day. The easy answer is go traditional with a stew. This beef stew made with Guiness Stout and topped with a Stilton laced pastry crust takes a little work but it is well worth the work.

Ingredients:

   * 7 Tbs. olive oil

   * 1 lb. white button mushrooms, quartered

   * 2 cups frozen pearl onions, thawed

   * Salt and freshly ground pepper, to taste

   * 3 1/2 lb. beef chuck roast, cut into 1-inch cubes

   * 1 cup all-purpose flour

   * 3 garlic cloves, minced

   * 2 Tbs. tomato paste

   * 2 1/2 cups Irish stout

   * 1 cup beef broth

   * 1 lb. carrots, cut into chunks

   * 1 lb. red potatoes, cut into chunks

   * 1 Tbs. finely chopped fresh thyme

   * One 16-inch round Stilton pastry (recipe below)

   * 1 egg, beaten with 1 tsp. water

Directions:

In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.

Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.

Preheat an oven to 400°F.

Stilton Pastry

Ingredients:

   * 2 1/2 cups all-purpose flour

   * 2 tsp. salt

   * 1 Tbs. sugar

   * 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces

   * 1/3 to 1/2 cup ice water

   * 4 oz. Stilton cheese, crumbled

Directions:

In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.

Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.

Erin Go Bragh!

π (Pi), how could we live without it. So let’s celebrate π on it’s day 3.14.

As you remember from grammar school math, π is the mathematical constant consisting of the main numbers 3, 1 and 4. According to the Wikipedia of π, “it is the the ratio of a circle’s circumference to its diameter, and is approximately equal to 3.14159.”

It has been represented by the Greek letter “π” since the mid-18th century, though it is also sometimes written as pi. π is an irrational number, which means that it cannot be expressed exactly as a ratio of two integers (such as 22/7 or other fractions that are commonly used to approximate π); consequently, its decimal representation never ends and never settles into a permanent repeating pattern. The digits appear to be randomly distributed, although no proof of this has yet been discovered. π is a transcendental number – a number that is not the root of any nonzero polynomial having rational coefficients. The transcendence of π implies that it is impossible to solve the ancient challenge of squaring the circle with a compass and straight-edge.

OK, enough of that. Let’s get on to the party part

It’s earliest known celebration was in California where in 1988 at the San Francisco Exploratorium physicist Larry Shaw along with the staff and the public marched around one of its circular spaces eating fruit pies. In 2009. The US House of Representatives passed a non-binding resolution declaring 3.14 π (Pi) Day.

Coincidentally, it is also the birthday of theoretical physicist Albert Einstein. So at Princeton University in New Jersey there are numerous celebrations around both events that also include an Albert Einstein look alike contest.

Besides the partying at Princeton, here’s what is going on elsewhere to celebrate this mathematical necessity that drives mathematicians nuts.

In the past, MIT has posted its acceptance letters to high school seniors on Pi Day.

   Attention, Chicago residents: First Slice Pie Café will be giving out free slices of pizza today at 3:14 pm. For readers in the Southeast, pizzas cost $3.14 at Your Pie’s 16 locations across Georgia, Tennessee and Florida.

   The Microsoft store is offering 3.14% off on Dell tablets.

   At Mission High School in California’s Bay Area, students are composing “piems” – poems that have “the same number of letters as the corresponding digit of pi.”

   It’s OK if all of this talk about pi is making you crave pie. Last night, students at Cal Tech hosted a late-night pi-themed pie-eating party. The Pasadena Sun reports: students “dug into 130 pies laid out for them outside student housing. There were 26 each of five different pies. Follow that? So on 3/14 at 1:59 a.m. there were 26 each of five kinds of pie. None is by chance. The first digits of Pi are 3.14159265.”

   After pigging out on pies, you can go on a 3.14 mile bicycle ride in Milwaukee.

   And by the way, if you think all this pie-eating on Pi Day is merely an exercise in bad puns, prepare to have your mind blown.

   In France, British writer Daniel Tammet has kicked off “France’s first Pi Day celebration” at the Palace of Discovery, Paris’s science museum, CNN reports. In 2004, the then-25-year-old recited “22,514 digits of pi from memory” – breaking the European record.

And the founder of π Day, retired physicist Larry Shaw will be at the Exploratorium today leading a “Pi Procession”, in which “Pi partiers will get a yardstick mounted to a pie plate, each with a single digit of pi on it. Then all 500 of them will line up in pi-order” and trot around the “Pi Shrine.”

In 2010’s “Moment of Geek”, Rachel Maddow, host of MSNBC’s “The Rachel Maddow Show,” featured a math student teacher, Teresa Miller, from the University of New Mexico with a hula hoop and a Rubic’s Cube that was quite amazing.

I was never that energetic as a math student. Teresa should be a great math and phys ed teacher.

So, whatever you do today, every time you see a circle or a pie of any kind remember π

With the Pope resigning and and scandals festering, the Catholic Church is in crisis!

Hurry! To the Conclave!

In their ancient meeting chamber, red-robed Cardinals from across the globe must battle corruption and disgrace and find a new face!

The Dean of the Cardinals, Angelo “The Clam” Sodano excels at the dark art of the pedophile cover-up– and has swept some of the evilest abusers under Vatican vestments.

While Cardinal Mahony, “The Shuffler,” arrived at the conclave fresh off a deposition delving into his past crimes of hiding child rapists in various states and countries.

Maybe German Cardinal Ratzinger is the one, and people won’t notice he helped keep crimes hidden too! Oops! He’s already been pope–

And is off to live in a freshly-remodeled, forty-three-hundred square foot cloistered nunnery, with tastefully-appointed immunity.

Out with the nuns, in with the former-Pope!

Maybe it’ll be a bold, brash American Pope, like Cardinal Tim Dolan! Who paid predators twenty-thousand dollars to make them go away.

Whoever said the money-changers can’t work for you?

But surely this character isn’t fit to be Pope! He blabs all about corruption, is a liberal when it comes to women in the Church, and he’s never said anything about priests being celibate!

It’s a new day for a new leader . . . to be chosen by the old leaders from the old days . . .

So, hurry! To the Conclave!

Cross posted from The Stars Hollow Gazette

And the winners are . . . No, not the awards recipients, I’ll get to those, it’s the dresses. There wasn’t quite as many fashion faux pas as in year’s past, although there were some, well how shall else can I say, losers. Most of the ladies were quite elegantly gowned, well coiffed and bejeweled.

Of course there are the ladies in red, who always stand out. The red carpet chuckle was Olivia Munn discussing the hazards of wearing red lipstick, telling the interviewer that she had opted for lip stain.

There were not as many wearing my favorite color as in years past but these ladies’ choices were outstanding:

Best Supporting Actress Nominee Sally Field, Lincoln

Best Supporting Actress Nominee Jackie Weaver, Silver Linings Playbook

Actress Jennifer Aniston

Actress Kerry Washington

Actress Olivia Munn

Actress Marcia Gay Harden

As I noted previously, I always look for actress Helena Bonham Carter whose intentional “fashion statements” in the past have been show stoppers on the red carpet. Although a toned down this year, she had her fun, along with director Tim Burton, with her hairstyle:

Songstress Dame Shirley Bassey strode down the red carpet in an understated black sheath.

Later, she arrived on stage in a stunning gold to sing the song that launched her international career, Goldfinger, in a tribute to the 50th anniversary of James Bond films. Needles to say she had the audience on their feet.

The oldest nominee Emmanuelle Riva, Actress in a Supporting role is 85, looking very elegant in Lanvin.

While the youngest nominee for Best Actress, nine year old Quvenzhane Wallis, charmed everyone in her bright blue Armani Junior gown that looked like it was sprinkled with fairy dust and carrying her puppy dog purse.

The surprise of the night was actor Jack Nicholson introducing his co-presenter for the Best Picture award, First Lady Michelle Obama wearing a glittering, custom smoke gray Naeem Khan gown and Sutra Silver at Fragments jewelry.

I’m not sure about the rest of you, but I need a break from all the yammering about sequester, austerity, cliff and whatever the topic du jour is, at least for a few hours. The chance to sit in front of the big tube with a drink and a bowl of popcorn or other finger food and watch the glitz and glamor as the stars walk down the red carpet and make fools of themselves bumbling the lines of acceptance speeches.

Tomorrow night at The Stars Hollow Gazette, I will be hosting a live blog of the 85th Academy Awards starting at 6:00 PM EST when the march of celebrities into the Dolby Theatre begins. Unlike past years, I have actually been inside a movie theater and watched four movies that have been nominated for awards, Best Movie nominee “Les Miserables“; Best Animated Feature nominee “Brave“; Best Costume Design nominee “Mirror Mirror“; and Best Visual Effects nominee “The Hobbit: An Unexpected Journey.”

This year’s show will be hosted by actor, comedian, producer, etc, Seth MacFarlane of “Family Guy“ fame so be prepared for a lot of bleeping.

Once again I will be ensconced on the couch in my comfy sweats and sequined blue suede pumps with a pitcher of my favorite libation (vodka martinis and lots of olives) and plenty of popcorn sprinkled liberally with freshly grated Parmesan cheese. If you prefer something more exotic to drink or an appetizer a bit more sophisticated than popcorn, you can check out my previous entries here and here (yes, I am being lazy but I’ve been busy).

These are this year’s winner predictions over the The New York Times Carpetbagger:

Best Picture: “Argo”

Best Director: Ang Lee, “Life of Pi”

Best Actor: Daniel Day-Lewis, “Lincoln”

Best Actress: Jennifer Lawrence, “Silver Linings Playbook”

Best Supporting Actor: Robert De Niro, “Silver Linings Playbook”

Best Supporting Actress: Anne Hathaway, “Les Misérables”

Best Adapted Screenplay: Chris Terrio, “Argo”

Best Original Screenplay: Mark Boal, “Zero Dark Thirty”

Best Animated Feature: “Wreck-it Ralph,” Rich Moore

Best Documentary: “Searching For Sugar Man,” Malik Bendjelloul and Simon Chinn

Best Foreign Language Film: “Amour,” Austria

Get ready for the party and live blog with us tomorrow night.

Oh, and the nominees are below the fold.