Junior's Cheesecake Your Cheesecake

 One of New York City's institution is Junior's cheesecake. This treat is the signature dessert of the Juniors chain that many New Yorkers - and tourust's flock to. Now you don;t have to rush to Mnhattan or any of the other locations across the country. You can create this delight at home.

Regular contributor and chef Eric Kim wrote about this in yesterday's New York TImes Wednesday Food section. He creates his version of the classic cake, including their famed sponge cake bottom. Cheesecake has been a part of the city's cuisine since the mid 1800's when German immigrant brught the first recipes over. They were a bit different than today's with the cheese being cottage cheese and the bottom layer being pastry crust. Tis was the standard recipe for kasekuchen  - cheesecake until 1872 when William A.Lawrence a dairyman from Chester, New York in Orange COunty started manufacturing what he called "cream cheese" a variation of the famed  Nuefchatel a crumbly French cheese. He linked this new invention to the fine dairy being produced in Philadelphia which at the time was outstanding.Even today Philly Cream Cheese is being made in upstate New York. Fast forward to the late 1920's and early 1930's when Jewish bakers and deli owners started subbing in the cream cheese for cottage..It made the final product creamier .

Junior's took the recipe to another level. The original owner, Harry Rosen went all over the city ,trying and tasting variations of the cake. He finally created a recipe with his baker Eigel Peterson.It';s still made today , according to Rosen's grandson and current Junior's owner Alan.There is also Eileen's Special Cheesecake that has a similar recipe.It has the airy sponge cake bottom as opposed to the usual dense graham cracker crust one.It's not too lemony as to not overpower the cheesecake's delicate flavor.Preparing the etims can be labor intensive. The sponge cake ones do have to be buttered and then wrapped in foil to prevent water from the water bath seeping in. The whole cake is cooked in a water bath. For the filling use two large eggs and , of course ,Philly cream cheese.It does need a lot of sugar , around a cup and two thirds, almost two cups.  There is also a quarter of a cup of heavy cream added for body and cornstarch is added for binding.The spring form does have to be placed in a large roasting pan with an inch of water.Teenty minutes in the pan has to be rotated. Can you add extras like chocolate chips or coffee for a different flavor? It's best to stick to the original recipe. Serve fruit and if you want chocolate sauce on the side.

Happiness is a good cheese cake.Make Junior's version for a home baked slice of goodness.It's the perfect  dessert for a winter's day.

Welcoming Dumplings

 The Year of The Snake has arrived!It's time to celebrate with all sorts of goodies to ring in the  Lunar New Year! Think dumplings both sweet and savory to feast on.

REgular contributor Genevieve KO writes and gives all sorts of variations in today's Wednesday's New York Times Food section. For some Asians these gems full of flavor and happiness represent wealth and prosperity for the year ahead. Five contributors have given their best recipes. Keep in mind that these recipes also work for any time for the year. They're great for parties and even barbecues but they could also be a fun weekend meals in with family.Eric Kin gives his for the Korean New Year(all Asian countries celebrate at the same time) Seolail ones that are made with wonton wrappers.It is loaded with beloved Korean flavors like kimchi and gochugaru.Fish or soy sauce can be added for brininess and flavor. Vegetarians will love the CHinese Zhongshan Gok Jai .They are also called crystal dumplings because you can see through the skins the dough is a combination of wheat tapioca and potato starches instead of flour, hence the transparency. The fillings has two kinds of  mushrooms, shiitake and dried wood earm, alongside with carrots celery and water chestnuts. Tofu give its more solidity and weight.

For a different taste try Sue Li's chili oil wontons. These are highly flavorful, being packed with ground chicken or pork along with shrimp. Shaozing wine or sherry can be added for more flavor. The sauce here is the most important It;s made with garlic, scallions and red pepper mixed in vegetable oil. Bay leaf is added. The dumplings should be served with peanuts, peppercorns and scallions.Kay Chun gives her recipe for beef wontons  with zucchini and buchu, a highly flavorful allium. Tofu and garlic are also included for more weight and taste. The dipping sauce is unusual in the sense that it uses pine nuts which are mostly used in Southern European baking along with soy sauce, white sugar and white vinegar. Dumplings aren't usually sweet however Ms KO, a renown baker gives her spin.Her filling is a kind of ganache , made with a bittersweet or semi sweet chocolate bar or dark chocolate chips and quarter of a cup of condensed milk. Sesame oil is added for silkiness along with salt. The wrappers is more doughy than the average dumpling. Ms Ko uses glutenous rice flour and sesame oil. It has to be kneaded and rolled like bread dough and then proofed.It's then steam over water.

It's the New Year. Celebrate with these savory and sweet treats. They're perfect for ringing in the Year of The Snale!

Falafel Your Way

 Falafel is one of those great Arab dishes that can be adapted to anyone's tastes. It's can be traditional or varied. It makes for not only a great dinner but for a good snack too.

Falafel has been around for centuries. Some same the Egyptian Copts brought it to the Middle East while India also claims to have created it. Another story has British officers asking Egyptian cooks to make a croquette in the 1800s.It's most like;y have been invented in Egypt during the Phraraonic period.It can be made with fava breans for a more authentic flavor or chickpeas. An easy recipe calls for chickpea, tahini sauce various herbs such a as fresh parsley , cilantro and dill. Garlic is needed for kick along with cumin, cayenne and coriander. Baking powder is needed to give an airy fluffiness. You can add sesame seed s to give it a certain nuttiness. Purists insist in using dried chickpeas  as opposed to canned however if this is too much use canned. Saved the liquid for aqua faba a vegan sub in for egg whites.If you go the dried chickpea route, then soak the beans for twenty-four hours before using. Put all the ingredients in a food processor to pulse.This mixture has to be chilled before frying.

What should falafel be fried in? You can use olive  - your best bet - v=canola, grape seed or sunflower oil. Using olive oil creates a thick, crusty  crunchy exterior that prevents oil from soaking into the middle.. Make smaller patties for snacking or hors' d'ouevres. Make bigger patties for sandwiches and wraps. Falael's recipe can be varied. Keep in mind that it can be baked and even air fried, the last being the easiest.It only takes a few minutes. They need to be flattened into discs more than shaped into balls for a more uniform cook. A fun idea is creating rainbow falafel. For deep purple used a purple baked potato which can be a fun change up. If you want to get creative for upcoming Valentine's Day make pink heart falafel. The pink color comes from the addition of beet root.Buttternut squash and a good dose of turmeric give a lovely golden orange color. Make all these colors for a fun appetizers. Serve with blistered pita bread that you can char on the grill or in the oven.

Falafel is an easy meal and snack to make. Create a dish full of Middle Eastern flavor. It's a nice change up for a week night or weekend dinner or treat.

A Family Classic Redone

 Every family has a recipe for leftover mashed potatoes.It could be colcannon.It could be potato puffs. Whatever it is, the mash makes a good base.

I decided to recreate a family classic with leftover potatoes.The idea of fried potatoes with ketchup sounded too good to pass up. I thought it would be a tasty way to use up leftovers.

I knew my mom and Nonna refried them with butter, I also added oil.

A mix of butter and oil is a good mix to use for sauteing and frying. To give ti more body I added about two teaspoons of  flour/

This gave the potatoes the consistency of pancake batter. I feel it needed more of this and an egg binder. It was still good. with more of a soupy quality  better suited for colcannon.

Mashed potatoes can lend themselves to a variety of dishes. Try it this way or try it in anew recipe. mashed potatoes make a good base for many tasty dishes.

Taei Peruvian Mustard A Good Kind Of Hot

 What goes with a hot dog on a chilly day? Tari's Peruvian Hot Sauce ! This is a great condiment nor just for dogs and brat s but also for chicken and even pasta, pizza and chili.

I really like this mustard/ I enjoyed it on a tofu turkey sausage for lunch. There are two kinds of hot sauce. 

One is a more mustardy type , with a fiery bite. This is perfect on hot dogs and even hamburgers. The milder sauce (whichresembles Thousand Island dressing) has a milder creamier flavor.

Both sauces are pure Peruvuan (hence the very cute llama logo) and made with Peruvian peppers. They're unique to Peru, a bright yellow with a fruity spicy flavor. It works Wells in a sauce. I can see this on chicken tenders along with a great dip for fish and chips.You can add a few drops to tomato sauce and give some zing to pasta and pizza.I also planning on adding some to homemade chili too.

ANother Peruvuan who likes this is Paddington. He may have a fondness for orange marmalade but he may change his mind after tasting these sauces.

If you want to add some flavor to your cooking, then try Tari Peruvian Hot Sauce.It;s versatile.It can top hamburgers and hot dogs. It can be added to sauces. Try and enjoy the heat during these cold January days.

What Will You Give Up

 Prices are high. Oranges are ten dollar a pound in some stores.eggs are almost fifteen dollars for a dozen. There is going to be a time when we will have to give up some of our foods we like in order to Dave money. what are you willing to give up?

I know I won;t be giving up , almond, milk, fruits or veggies. These are vital to a healthy diet.I may just give up eating out in general with going to restaurants a twice a year deal. That's it. Candy may be on the list along with certain snacks.

what are you willing to give up and why ? Let us know.

The Fierce Force Of LA Restaurants

 There is one place a person can turn to in the middle of any disaster -a restaurant. Los Angeles restaurants have been the backbone for feeding the victims and helpers of the massive and destructive fires. Yet they can also be a problem to many of their workers.They can open and they can close. 

Regular contributor and Los Angeleno herself, Tejal Rao wrote about this in yesterday's New York Times Wednesday Food section. Restaurants, such as her favorite LASorted has stepped up and turned their restaurant into a staging area where food is made and delivered. They bring unique skills in making dozens of pies and other dishes for hungry evacuees and firefighters. They were able to mobilize and get several drivers via Instagram . These drivers go out and delivers carloads of pizza across the ravaged city. Restaurants have a greater sense of urgency about cooking for people and caring for them despite the logistical nightmares that may be involved. ON a daily basis it runs smoothly. Add in a disaster and two hundred or more spread across five locations will receive a hot dinner.There are so many restaurants involved that the LA TImes has actually plotted them on a map.Writer Emily WIlson has also tracked the various  resources they provided along with their fund raisers and calls for volunteers and donations.

Yet there is a flip side. Many restaurants ,due to either their proximity to the flames and air quality  are closing.The dining rooms have been empty, due to the lack of customers.Ms Rao figures that people are grieving and do not want to enjoy a meal out.However she and her colleague needed a night out. There is something about having a drink with friends and heading to an eatery to share food and conversation with friends. Enjoying a dinner - or any meal out - brings about a sense of community and also safety and resilience.People and restaurant owners should realize this .Silver Lake's Ruby Fruit closed  - at least -temporarily  - because of what's going on. Hopefully this poplar  wine bar with diner food will open, much to the delight of their fans. Restaurants closing affect not just their followers but their workers. Bills have to be paid, their families have to be fed. Even if they're open three or four days out of the week ,it would be helpful and buoy up a damaged community.

LA and its' restuarants are a powerful force. They are and should provide sustenance to evacuees and fire fighters. Their food is what keeps the city and its' people going.