Lemon Ricotta Cheesecake

A few bites of cheesecake normally leaves you feeling overstuffed-- it's one of the heaviest desserts out there. Delicious, but sometimes a little too much.  That's why basing the cake with ricotta makes such a difference. Ricotta is lighter and fluffier. It makes for an altogether more refreshing treat.

The addition of lemon zest makes for a tangy, mildly sweet cake that hits the spot on lazy, summer afternoons. All sorts of Italian desserts combine these two ingredients-- ricotta and lemons-- with palette-pleasing results. Make sure to stock up on high-quality ricotta (fresh from the farmer's market is ideal!). It makes all the difference.

Ricotta-based cakes are a staple in bakeries all over Italy. They vary in texture and sweetness. We think this recipe provides just the right balance. It's a great alternative to the sticky, sugar-saturated desserts that populate supermarket shelves. Still, it's got just the right touch of sweetness.  Try it out for yourself, and you'll understand why it's so well-loved both in Italy and beyond.

Ingredients:

Crust:

1-1/2 cups crushed vanilla wafers (about 45 wafers)

1/4 cup butter, melted

1 teaspoon grated lemon zest

Filling:

2 pounds fresh, whole-milk ricotta cheese

2/3 cup white sugar

1/3 cup all-purpose flour

6 eggs

1/4 teaspoon ground cinnamon

2 teaspoons grated lemon zest

2 teaspoons vanilla extract

1/8 teaspoon salt

Directions:

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325° F for 12-14 minutes or until lightly browned. Cool.

Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.

Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.

Bake in the center of the oven for about 75 to 90 minutes at 300° F, until the cake is a light golden color.

When it's ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.

Cool cake on a wire rack. Cover, and chill till serving time. Buon appetito!

Chef Emeritus

Umami: The Fifth Taste

 You’re probably familiar with salty, sweet, bitter, and sour, but did you know there’s a fifth taste? It’s called umami, and a new study concludes that it has a unique effect on appetite.

Umami, which means “pleasant savory taste,” has been described as a mouth-watering, brothy, meaty sensation with a long-lasting aftertaste that balances the total flavor of a dish. Some chefs refer to umami as a flavor synergizer and, in the form of the food additive monosodium glutamate (MSG), it acts as a flavor enhancer.

According to a study published in the American Journal of Clinical Nutrition, the addition of MSG to soup stimulated appetite during eating, but also boosted post-meal satiety, which resulted in eating less later in the day. As an additive, MSG is something to avoid: research in the ’60s revealed that large amounts fed to mice destroyed nerve cells in the brain. And people who are sensitive to large amounts of MSG may experience side effects ranging from headaches to trouble breathing. However, umami flavor also occurs naturally in several healthy foods.

Here are five nutrient-rich umami options that may help you eat less, along with easy breezy ways to enjoy them.

Mushrooms

Mushrooms provide just 20 calories per cup, and they’re the only plant source of vitamin D, a key nutrient linked to lower rates of obesity, type 2 diabetes, heart disease, high blood pressure, osteoporosis, and certain cancers. Studies also link low vitamin D intake to more total fat and belly fat, and recent research has found that adequate blood vitamin D levels improve muscle strength and help muscles work more efficiently by boosting energy from within cells.

Mushrooms also contain unique antioxidants that fight aging and heart disease, and natural substances in mushrooms have been shown to protect against breast cancer by preventing levels of estrogen in the body from becoming excessive. Shiitake, Japan’s most popular mushroom, is particularly rich in umami flavor. Simply sauté some ‘shrooms in organic, low-sodium vegetable broth with a bit of garlic, and add them to almost anything, including omelets, salads, soups, or open-faced sandwiches.

Truffles

Truffles, one of the world’s greatest delicacies, contain three types of natural umami substances. This fungus, which has been referred to as “the diamond in the kitchen,” is quite expensive because it’s difficult to cultivate, but a tiny amount goes a long way. Just a thinly sliced or shaved bit of truffle adds robust flavor to any dish, but you can also use truffle oil to make a simple vinaigrette along with extra virgin olive oil, vinegar or lemon juice, and herbs. Or drizzle truffle oil over cooked veggies, spaghetti squash, or a lean protein like organic eggs or fish.

Green tea

The list of green tea’s benefits is impressive. Regular consumption has been linked to a reduced risk of obesity, heart disease, blood pressure, cancer, and osteoporosis, as well as overall anti-aging benefits. In addition to using green tea as a beverage along with meals, I like to use both brewed tea and loose leaves in cooking. I whip loose tea leaves into smoothies or combine them with pepper and other herbs like thyme as a rub. Brewed tea makes a great base for a marinade or soup or a flavorful liquid for steaming veggies or whole grain rice.

Seaweed

Seaweed’s benefits range from heart protection to weight loss. One recent research review concluded that some seaweed proteins work just like blood pressure meds, and in animal research, a component in brown seaweed was shown to help rats burn more body fat. In addition, seaweed’s star nutrient iodine helps regulate the thyroid, and its magnesium may help enhance mood and improve sleep. In addition to making a side of seaweed salad a staple in your sushi orders, you can add a dollop to many savory dishes, including scrambled eggs, stir frys, and soups.

Tomatoes

Levels of the umami provider glutamic acid increase as tomatoes ripen, and research shows that in the inner “guts” of a tomato are tied to a stronger umami aftertaste. To take advantage, add sliced ripe tomatoes to a garden salad, or roast or grill tomatoes to further intensify their flavor. Bonus: cooking tomatoes provide more lycopene (as much as a 164% boost!), an antioxidant linked to a reduced risk of heart disease, and cancer, as well as skin benefits, including preventing wrinkles. Mmmm, umami!

Chef Emeritus

A Recipe by Andrew Baird

"For those of you who like a bit more of a challenge, this is a great recipe to try", says Andrew Baird, Executive Head Chef of Longueville Manor. Get stuck into this recipe for monkfish wrapped in parma ham with local cockles and a saffron sauce...

Preparation time | 40 minutes

Cooking time | 15 minutes

Ingredients

• 2 medium monkfish tails (taken off the bone and skinned)
• 8 slices of Parma ham
• 8 baby fennel bulbs 
• 8 baby carrots
• 8 cockles
• 200ml dry white wine
• 1 shallot, peeled and sliced
• 1 garlic clove, crushed
• 5g saffron
• 200ml double Jersey cream
• 10g purple cress
• 10ml olive oil
• 20g Jersey butter
• 200g butternut squash purée
• Salt and freshly ground black pepper

Method

Pre heat the oven to 180ºC.

Lay the Parma ham, slightly overlapping, on a plate. Place the monkfish fillet on top and roll up. Tie in place with string – a slip knot is best.

Brush with a little olive oil and bake in the oven for approximately 10 minutes. Once cooked, leave to rest and keep warm.

Peel and top the carrots and fennel. Cook in a little boiling water with salt and a knob of butter until just tender. Heat up a saucepan and put in the cockles, white wine, shallot and garlic. Cover with a lid.

When the cockles have opened remove from the liquid and keep covered

Add the cream and saffron to the cockle liquid. Bring to a simmer and cook for 3-4 minutes. Season to taste and pass the liquid through a fine sieve into a clean pan.

To serve

Spoon a heaped tablespoon of the butternut squash purée at one side of a plate. With the base of a spoon, drag the purée across to the other side. Slice each monkfish fillet into 6 and place 3 pieces on each plate. Place a cockle in between each slice and add the carrots and baby fennel. Finish with the saffron sauce and garnish with purple cress. 

Chef's tip

Pancetta could be substituted for the Parma ham and mussels used instead of cockles.

Chef Emeritus

Sugar Cream Pie

Total Time:

3 hr 10 min

Prep:

2 hr 5 min

Cook:

1 hr 5 min

Yield: 8 to 10 servings

Level: Easy

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 2 tablespoons cold vegetable shortening
• For the filling:
• 2 cups heavy whipping cream
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1/8 teaspoon freshly grated nutmeg

Directions

Make the crust: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day.

Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 30 minutes.

Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature.

Chef Emeritus

Cultural Currents: Pork and Orange Stir-Fry

Nutrition Information:

381 calories (13% from fat, 12% from saturated fat), 23 g protein, 8 g fat, 55 g carbohydrate, 56 mg cholesterol, 136 mg sodium, 4 g dietary fiber, 583 mg potassium, % DV-vitamin C-163%, iron-12%.

Ingredients

1 pound pork tenderloin

1 tablespoon cornstarch

1/4 teaspoon salt and ground black pepper

1 tablespoon peanut oil

1 tablespoon minced fresh ginger

3 cups baby spinach leaves

1 (15-ounce) can Del Monte mandarin oranges in light syrup, drained

1 (15-ounce) can KAME stir-fry vegetables, drained

3 tablespoons sweet Asian chili sauce

2 tablespoons low sodium soy sauce

2 teaspoons sesame oil

2 scallions, thinly sliced

Preparation

Cut pork tenderloin into 1/2-inch-thick rounds, then into 1/2-inch-wide strips. Place pork tenderloin strips in medium bowl; add cornstarch, salt and pepper; toss to mix well.

In 12-inch skillet over medium-high heat, heat peanut oil; add ginger. Cook 30 seconds; add pork strips. Stir-fry until pork is lightly browned, about 5 minutes. Add spinach; cook 2 minutes, stirring constantly until just wilted. Add mandarin oranges, stir-fry vegetables, chili sauce, soy sauce; cook over medium heat until mixture is coated and thickens slightly.

Stir in sesame oil and sprinkle with scallions. Serve with rice.

Serves

4 servings

Chef Emeritus

The Art Of Cusine

Georges Auguste Escoffier 

October, 28 1846 – February, 12 1935

No other figure in history has done more to raise the stature of cooking.

Escoffier, was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine.

Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings" —though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.

Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.

Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.

Escoffier died on February 12, 1935, at the age of 88, in Monte Carlo, a few days after the death of his wife.

Chef Emeritus