Crock-Pot Cheesecake

From the kitchen of One Perfect Bite...If men climb mountains because they're there, is it fair to say that cooks try new recipes for the same reason? I suspect so. You all know I have a special weakness for cheesecake. It's been featured here over a dozen times and I'm still not ready to let it rest. When the recipe for this one appeared on my radar, my curiosity was piqued. I've used a slow cooker for many things, but never dreamed of using it to make a real dessert. This cheesecake sounded like a perfect dish with which to begin my experiments. The recipe was developed by Beth Hensberger for Food and Wine magazine. Beth creates wonderful recipes and the magazine keeps me current and connected to the cooking mainstream, so I knew the recipe would, at the very least, be sound. The cheesecake looked delicious and a quick scan of the ingredient list confirmed just how easy it would be to make. I decided to use low-fat dairy products in the cake, and, because too much of it can be harsh, I cut the quantity of almond extract in half. I replaced the missing portion with a teaspoon of good vanilla. The recipe featured below does not reflect the changes that I made. I was pleasantly surprised by this cheesecake. While the top of the cake forms a caldera, it can be filled with berries and the finished product is quite attractive and guest-worthy. I know that those of you who try this recipe will be really pleased with the results. Its size makes it perfect for today's smaller families and the use of low-fat dairy products keeps calories reasonably under control. I hope you, too, will give this cheesecake a try. Here's how it is made.

Crock-Pot Cheesecake...from the kitchen of One Perfect Bite courtesy of Beth Hensberger and Food and Wine Magazine

Ingredients:
3/4 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
2/3 cup plus 1 tablespoon sugar
Salt
12 ounces cream cheese, at room temperature
1 tablespoon all-purpose flour
2 large eggs
1 teaspoon pure almond extract
1 cup sour cream

Directions:
1) Mix graham cracker crumbs with melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt in a medium bowl. Press crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep. I used an 8-inch springform pan.
2) In a standing mixer fitted with a paddle, combine cream cheese, flour, remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down sides of bowl, add eggs and almond extract. I used a combination of 1/2 teaspoon almond and 1 teaspoon vanilla extract. Beat at medium speed until blended. Add sour cream and beat until smooth. Pour batter into springform pan.
3) Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in bottom. I used boiling water and jury rigged a rack with wads of aluminum foil. Set cheesecake on rack. Cover slow cooker with a triple layer of paper towels, then cover towels with lid. Turn cooker to high and cook for 2 hours without peeking. DO NOT PEEK. Turn off heat and let stand until slow cooker has cooled, 1 hour.
4) Remove lid and paper towels and transfer cheesecake to a rack to cool to room temperature, about 1 hour. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
5) Heat a sharp, thin-bladed knife under hot water; dry knife. Carefully run the knife around edge of the cheesecake. Release the spring and lift cheesecake out of the mold. Cut into wedges and serve decorated with berries, if desired. Yield: 6 to 8 servings.

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Spring Mushroom Soup with Aromatic Vegetables

From the kitchen of One Perfect Bite...Our normally beautiful spring has been erratic this year. Rain, that should have stopped weeks ago, continues to fall unpredictably and we've been pelted with stinging hail that makes local farmers shudder, and guarantees a late harvest in an area that's dependent on agricultural income and the jobs it provides. Their jobs may appear to be bucolic but they're surely not stress free, or, for that matter, guaranteed. To make matters worse, one of our local TV stations has a maniacal forecaster who, I swear to God, smiles whenever there's bad weather to report. Now I know he's young and been taught to be personable on air, but it gets to be a bit much at times. Were a tidal wave to hit the coast or a comet race towards earth, I'm certain he'd report it with a smile. Normally, at this time of year I've moved on to much lighter fare, but there have been days this spring when that smile of his has warned of weather that's cold and damp enough to warrant a warming soup. While I've drawn a line of sorts in the sand and refuse to make our winter favorites, I have been experimenting with lighter and quicker soups to ease the spring chill. This wonderful soup is an example of that lighter fare. It was inspired by one Emeril Lagasse created for Good Morning America years ago. I really like this and I think those of you who try it will like it, too. It uses a handful of everyday ingredient and can be on the table in an hour or less, depending on your knife skills. No special instructions are required to make this delicious, mostly mushroom soup. Here's the recipe.

Spring Mushroom Soup with Aromatic Vegetables...from the kitchen of One Perfect Bite inspired by Emeril Lagasse

Ingredients:
1 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely diced smoked bacon
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 pound quartered button mushrooms
2 teaspoons minced garlic
3 tablespoons all-purpose flour
4 cups chicken stock or canned chicken broth
1/2 teaspoon dried thyme
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup frozen green peas
1/4 cup heavy cream

Directions:
1) In a Dutch oven or soup pot, heat butter and oil over medium high heat until hot. Add bacon and cook, stirring, until bacon is crisp and golden brown, about 5 minutes.
2) Add onions, celery, and carrots and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring, until mushrooms release their liquid and have begun to brown around edges, about 5 minutes.
3) Add garlic and cook for 1 minute. Add flour and cook, stirring, for 2 minutes. Add chicken stock, thyme, salt and pepper and stir to combine.
4) Bring soup to a boil, then reduce heat and simmer, stirring occasionally, for 30 minutes.
Remove from heat. Stir in peas and cream and let sit for 5 minutes before serving. Yield: 4 to 6 servings.







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Salmon Soup with Tomato and Dill

From the kitchen of One Perfect Bite...This is another light soup developed to span the seasons. It's substantial enough for a meal but lacks the heaviness associated with winter soups and chowders. It's often served in fishing camps and it's familiar to folks who live in Oregon and Washington, especially those who live on the islands in San Juan archipelago. This is really simple to assemble and its another great way to use the tail ends of whole salmon. The one ingredient that might cause some consternation is the fish stock. It can, of course, be purchased, but there are less expensive alternatives that can be used. Bottled clam juice, diluted with an equal measure of water, is the easiest alternative, but my favorite substitute is a light broth made from shrimp shells. We have shrimp frequently and rather than throw the shells away I freeze them until I need fish stock. I simply cover the shells with cold water, bring it to a boil and simmer for about 30 minutes. Once strained, it makes a perfect stock for soup. I keep the other ingredients in this soup to a minimum so the flavor of the salmon stays the star. If you prefer a thicker soup, puree a portion of the soup, just before adding the salmon. Here's the recipe for this spring favorite.

Salmon Soup with Tomato and Dill...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
1-1/2 cups finely chopped onion
1 teaspoon minced garlic
3 cups fish stock
1 cup chicken stock
1-1/2 cups crushed tomatoes
1/2 teaspoon sugar
1/8 teaspoon died thyme
2 cups cubed potato
1 teaspoon lemon juice
12-oz. salmon, cut into 1/2-inch pieces
3 tablespoons chopped fresh dill or parsley

Directions:
1) Melt butter in 4-5 quart saucepan or soup pot over medium heat. Add onions and saute for 5 to 6 minutes. Stir in garlic and cook until fragrant, about 1 minute longer. Add fish stock, chicken stock, tomatoes, sugar and thyme. Bring to a boil, reduce heat and cook, uncovered, for 5 minutes. Add potatoes, lemon juice and salt and pepper to taste. Cook, covered, until potatoes are tender but still retain their shape, about 12 minutes.
2) Stir salmon into soup and cook until fish flakes easily, about 3 to 4 minutes. Sprinkle with dill. Yield: 4 servings.

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