Archive for the ‘Joe’s Favorite Recipes’ category

Christine’s Famous Cheesecake

December 25th, 2023
Cheesecake – Notice three layers.

Chris is famous for this cheesecake. People always ask her to make it for them. I actually got the recipe from a client I sold cookware to years ago. (Joe)

Instructions:

There are three steps to make this simple and amazing cheesecake.

  1. Place the graham crackers in on the bottom of a spring form pan padded tight with your hand.
  2. Mix the cream cheese, eggs, sugar, and vanilla really good for a couple minutes. Pour that mix over the graham cracker crust. Bake it in the oven at 375 degrees for 20 minutes. Take it out and let it cool on a cooling rack for 30 minutes.
  3. Now, make the sour cream topping, pour that on top, and put it back in the oven at 475 degrees for 10 minutes. After that, let it cool, cover it with tin foil, and put it in the fridge until you are ready to serve.

Crust (bottom):

  • 1 1/4 cup of graham cracker crumbs
  • 1/4 cup of melted butter
  • 1/4 cup of sugar

Cheesecake (middle layer):

  • 1 lb. of cream cheese (2 eight oz. packages)
  • 3 eggs
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla

Topping (top layer):

  • 1 16 oz. container of sour cream
  • 1/4 cup of sugar
  • 1 teaspoon of vanilla

Images:

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Posted in Christine's Favorite Recipes, Desserts, Holidays, Joe's Favorite Recipes

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Pasta Milanese

March 22nd, 2021

Delicious Pasta Recipe

Christine found this recipe in the Wall Street Journal – She made it for me for St. Joseph’s day and it is one of the best pasta recipes I’ve had in a long time. It has just the right amount of spice and went easy on my stomach; I’m usually pretty sensitive to spaghetti sauce.

Joe

Pasta Milanese

“I love this pasta because all the ingredients speak to Sicily,” said chef Nick Lama of Avo restaurant in New Orleans. Red pepper provides punch, while the sweet tomatoes, fragrant fennel and salty anchovies balance harmoniously. Breadcrumbs add a delightful crunch.
TOTAL TIME: 1 hour – SERVES: 6

Ingredients

  • ¼ cup extra-virgin olive oil
  • 4 anchovy fillets, minced
  • 1 yellow onion, finely diced
  • 1 bulb fennel, finely diced
  • 6 cloves garlic, minced
  • 1 teaspoon toasted ground fennel seed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon freshly ground black pepper
  • ¼ cup white wine
  • 1 (28-ounce) can whole peeled San Marzano tomatoes
  • 1 pound bucatini or spaghetti
  • 1 cup toasted breadcrumbs
  • Sea salt

Directions

  1. Heat olive oil in a large skillet over medium heat. Add anchovies and cook until lightly browned, 1 minute.
  2. Add onions, fennel and garlic, and sweat until lightly golden, about 10 minutes.
  3. Add fennel seed, black pepper, red pepper flakes and a few pinches of salt. Cook until fragrant, 1 minute.
  4. Deglaze pan with white wine, scraping up any browned bits from the bottom, and cook until liquid reduces by one third, 3-5 minutes.
  5. Either crush tomatoes by hand or pass through a food mill, and add to pot. Simmer sauce, stirring often, until thickened, 45 minutes. Taste and add salt as needed.
  6. As sauce finishes cooking, boil pasta according to package instructions until al dente. Drain pasta and toss with sauce. Finish pasta with a sprinkle of toasted Italian breadcrumbs and serve.

—Adapted from Nick Lama, of Avo, New Orleans

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