THE ULTIMATE STILTON BLUE CHEESECAKE

It was to be my first Opera, Turandot at the War Memorial Opera House in San Francisco ,(as a young restless and rebellious adult, I said that opera was one I would never enjoy, but age caught up with me, with it a horizon broadened and an eagerness to experience forms of art personally uncharted.). While waiting for AC at Pia's ( remember my foodie extraordinaire friend from whom I get most of my tips of places to go for yummy finds) on her kitchen counter laid a seductive piece of dessert that has a perfect caramelized top that looked so enticingly delicious. When offered a to try it, I hesitantly accepted and said  "just a sliver please", well you see I am trying  to loose some poundage my dears.... Then I took a bite, and I tell you, the gates of culinary heaven opened up as my taste buds sent messages to my brain to release gazillion endorphins while the creamy salty sweetness melted in my mouth, ecstatic!!! you simply have to try this... 

Asked her for the recipe and she told me to look it up online and I believe this is it.

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STILTON BLUE CHEESECAKE

• 2 packages cream cheese at room temperature
• 12 ounces crumbled Stilton blue cheese, at room temperature
• 3 eggs
• ¼ cup sour cream
• 2 tablespoon clover or orange blossom honey
• pinch of kosher salt
• pinch of fresh cracked pepper
• ½ cup caramel topping
• water crackers

Heat the oven to 300 degrees Fahrenheit.

Spray an 8 inch spring form pan with cooking spray. Line the bottom with parchment paper and then spray again. This is for easy handling.

In a large bowl, beat the cream cheese until smooth. Measure out ¼ cup of the blue cheese and set aside. To the remaining blue cheese, add the eggs, one at a time, beating well after each addition. Scrape the mixture off the sides of the bowl. Add the sour cream, honey, salt and pepper. Beat until combined, pour into the pan.

Place a shallow pan of water on the bottom tack in the oven, and place the cheesecake on the rack about it. Steam from the water will help prevent cracks in the cheesecake. Bake for 40 minutes.

Remove the cheesecake from the oven. Sprinkle the reserved blue cheese over the top of the cheesecake and bake at 10 to 15 minutes more, until lightly browned. Cool in the pan, to room temperature.

To serve, cut the cheesecake into wedges. Drizzle each plate with caramel, place the wedge on the plate. Serve with crackers if desired.

To be able to enjoy a Stilton cheesecake, this kind of dish is best paired with a great aged or a tawny Port Wine. It could also be taken with the king of sizzlers, because the cold and the fat content of the champagne just pairs very well with the cheesecake, and that’s a fact. On certain occasions though, a good Riesling is also recommended.

The recipe above can be served both ways, as a dessert with some fruit sauce as garnish or the caramel topping at the bottom as stated.. It can also be served as an appetizer accompanied with your favorite crackers or wafers.

But however you serve it, make sure to present it as appealing as possible. Because remember, you always eat with your eyes first. And most important, get your cheese from the best cheese shop, the Ideal Cheese Shop.


SOURCE OF ABOVE RECIPE/ARTICLE

GOOD BITES - A MOUTHFUL OF GOODNESS

We met Jeff (I so endearingly call Aling Jeff) when he had just recently bought the place from a Middle Eastern owner.  For a short time this place had an identity crisis, the former clientele slowly stopped coming because some of the dishes were not being offered or maybe it was weird for some to be buying their flat bread  from a Filipino ( but to this day former clients still come by for the flat bread, so good) That was when he decided to go Filipino and kept a few of the best from the former owner's menu.

A SHORT FUNNY STORY
One day, we were throwing around ideas for the a new name with Pia R , her husband Philippe who happens to be french and lived in Manila for some 7 years, he had suggested his new place to be renamed "Aling Jeff''s  "because he had seen so many sari sari stores and carenderia  whose name started with the word  "ALING" ( a term use to address a middle aged woman as a sign of respect) not knowing what it meant exactly. I almost choked on my adobo for laughing so hard... Although he had re named his place GOOD BITES , that lunch with Philippe,  Pia and "Aling Jeff" will forever be engraved in my memory.

Good Bites now has a defined eclectic offerings of  FILIPINO, AMERICAN and MIDDLE EASTERN   with it's  SILOGS, SI-nangag- garlic fried rice and it-LOG eggs ) Omelette's and a HUMMUS and FLAT BREADS  which are to die for. He has perfected the hummus, kebabs and flat bread which he takes orders for parties as cocktail appetizers and/or  dinner starters.

The food is great and the place small and cozy with (Aling) Jeff's welcoming and nurturing attention give  this place and it's food a home cooked meal dining experience each time you visit. YUMMM

1504 EL CAMINO REAL
BELMONT CA 94002
650-592-4837

Sun	Closed
Mon-Fri	9am–3pm
Sat	8am–3pm

LITTLE SKILLET SOMA- ONE OF THE BEST FRIED CHICKEN IN THE BAY AREA

FIRST TIME I TASTED THIS FAMOUS "FRIED CHICKEN" WAS WHEN MY FOODIE AND "FROM SCRATCH" COOK, HOME MAKER AND BAKER, PIA R, (WHOSE LOVE OF FOOD HAS HER COMBING THE BAY AREA FOR EXCEPTIONAL CULINARY FINDS.)  TOOK ME LAST YEAR. ,  I WAS INSTANTLY HOOKED. SINCE THEN IT HAS BECOME MY FAVORITE GO TO - 15 MINUTE DRIVE TO THE CITY LUNCH BREAK FOR ME AND MY EMPLOYEES AND FOR MY OUT OF TOWN GUESTS AS A WAY TO SHOE AND LET THEM  EXPERIENCE THE HIDDEN GEMS OF THE CITY BY THE BAY..

LITTLE SKILLET IS LITERALLY  A "HOLE IN THE WALL",  YES LITERALLY, RIGHT BELOW WHERE THEIR SIGN HANGS IS A BIG WINDOW THAT OPENS TO A COUNTER WHERE YOU CAN GIVE AND TAKE  YOUR ORDERS . THE ORDER IS THEN PASSED DIRECTLY BEHIND WHERE THE "FRYING DEN" IS LOCATED . I GUESS ONE CAN CALL THIS A "TO GO" OR  AS ONE SAYS IT IN MANILA,  MY HOME CITY "TAKE HOME" COUNTER. THEY HAVE A FEW ITEMS AND A LIMITED MENU,  WHICH IS VERY APPROPO IN  A SET UP LIKE THIS.

THE STAR IS OBVIOUSLY IS THE FRIED CHICKEN AND THEIR WAFFLES!!!. I PRETTY MUCH DON'T CARE FOR  BISCUITS. GRITS AND WAFFLES BUT I  DO COME FOR THE CHICKEN  WHICH ARE COOCOOROOKOOO - LICIOUS. THE BATTER IS PERFECTLY SEASONED AND FRIED TO A CRISP, THE  MEAT MOIST AND JUICY. YUMMMM....

ONE CAN EITHER TAKE IT TO GO OR ON A NICE DAY, ONE MAY  LUNCH AND BASK IN THE SUN ON A RAISED SIDEWALK ACROSS THE STREET. A VERY FUN D T E ( DOWN TO EARTH)  EXPERIENCE.

VITO CRUZ'S PINOY PORK BBQ IN THE BAY AREA

Back in Manila, my route home passes by two very popular , almost iconic BBQ stands (owned by two rival sisters so I hear)one of them is "Aling Nene's BBQ  stands (  whose grilling smoke and aroma can be seen and savored half a mile away. These bite size marinated porks on a sticks are perfectly seasoned giving them a sweet, peppery with the right blend of saltiness,  then grilled . They go so well with garlic-ked ( is that how you verb a noun) vinegar and a hot bowl of rice and if you're feeling like you want to indulge a bit, garlic fried rice.!!! INSANE!!

Skewered seasoned pork BBQ is eaten anytime of day in Manila, add a sunny-side up egg and rice  equals  breakfast (silog),  Mirienda (snacks), lunch and dinner and  is a very popular "bar- chow" amongst drinking buddies

Every time I crave this particular pinoy delicacy, I think of Jay and Jinggay Dava who have perfected, I feel and have tasted, the "Vito Cruz BBQ" flavor I have grown to love back home HERE in the Bay area.

"Jay and I have been wanting to have a business that would work with our busy schedule. We did our research and experimented on recipes, we felt that there wasn't anywhere in town selling pork bbq skewers and chicken bbq Filipino style. So, there was a market we could fill" , say Jinggay..

They have two kids, Anton and Nikki thus the third brain-child was born (get it?) ANTONIK'S BBQ.

The business that started a couple years ago with a few orders from relatives and friends has grown to where they now have become one of the crowd's favorite, sought after vendor at the Treasure Island Flea Market in San Francisco and currently have the capabilities of taking orders for parties by the hundreds. A true testament of their BBQ's Deliciousness. Oh I love using that word, and you know what, these BBQs are so deserving of this adjective.

              Is that Sean Penn,  maybe not,  but as you can see it has that universal appeal

to get your hands on these sticks of yumminess call:

 Jinggay (510) 304-3333

Jay - (510) 455-6611

SWEET ORCHID, REALLY-- SAN MATEO LOCATION - CLOSED..

I AM A FLORAL DESIGNER AND I DON'T THINK I WOULD BE INCLINED TO BITE INTO A PHAELONOPSIS BLOOM ANYTIME SOON. NO MATTER HOW SWEET IT MAY BE. BUT THE NAME IS INTRIGUINGLY APPEALING FOR A GELATO-SORBETO CREAMERY. LET ME SEE.... ORCHIDS -TROPICALS,  GELATO-SORBETO- ITALIAN, HHMMM... WHO CARES IT IS A GLOBAL MARKET AFTER  ALL AND THE CULINARY FUSION IS AT ITS WEIRDEST/GLORIOUS PEAK. BUH-LEEV, ME I HAVE SEEN SO MANY SO CALLED "FUSION ", A FEW HARDLY EDIBLE BUT MANY TURNED OUT TO BE  QUITE A PLEASANT REVELATION THAT NOTHING CAN  EVER SURPRISE OR MAY SOME WEIRD  TO ME ANYMORE,  WELL UNTIL I SAMPLE IT ANYWAY...

BUT YES "SWEET ORCHID " IS INDEED A DELIGHTFUL SURPRISE  WITH IT'S POPULAR AND EXOTIC FLAVORS THAT ARE MADE IN SMALL BATCHES FOR A FRESH CREAMY EXPERIENCE... SOME VERY INTERESTING FLAVORS ARE FOR EXAMPLE: TARO- (GABI- WHICH TASTE LIKE UBE ACTUALLY), DURIAN,  SOME SAYS AN APHRODISIAC (HHMMMMM DO I SEE GUYS LINING UP FOR THIS  ONE) BUT THE ODOR THE FRUIT EXUDES PREVENTS IT FROM  BEING BROUGHT INTO AN AIRPLANE AND SOME HOTELS AND CLINICS IN SOUTHEAST ASIA. PANDAN-  I CAN NOT THINK OF ANYTHING THAT IS FAMILIAR TO ME I CAN COMPARE IT TO THAT GROWS IN THE WESTERN WORLD BUT BEST I CAN DESCRIBE IS TO SAY THAT IT HAS A" NUTTY ,CREAMY,  SUBTLE SWEET LEAFY FLAVOR. I KNOW, NICE TRY . BUT YOU DON'T HAVE TO TAKE MY WORD FOR  IT. YOU JUST SIMPLY HAVE TO TRY THIS BECAUSE IT IS SO GOOD. AND LAST, BUT NOT THE LEAST OF MY FAVES- CILANTRO LEMON SORBETO.  YES !! YOU READ IT RIGHT.  LEAVES A CLEAN REFRESHING TASTE IN YOUR MOUTH. A DEFINITE YUMMM!!!

THERE  ARE TWO LOCATIONS, ONE IN FREMONT AND THE OTHER IN SAN MATEO.

LA COCINA'S 3RD ANNUAL STREET FOOD FESTIVAL 2011

 I first heard of La Cocina from a very dear friend and a foodie extraordinaire, Pia Ramos. She is the type who would  squeeze, on a busy day, a drive from San Mateo to Mission specifically to La Cocina to purchase  alfajores as part of dessert for dinner that same night. This year is the 3rd annual street food fest put together by La Cocina celebrating it's philosophy, the quality of food and the entrepreneurial spirit of the people who work so hard doing their best to further and enrich a very personal craft they have passionately chosen as careers. Feeding people...

The festival runs 4 blocks on Folsom St. from 22th to 26th, 23rd and 25th from Treat St. to Shotwell St., as well as the Cesar Chavez Elementary School parking lot and Parque de los Ninos . Entrance is free with an ID check for alcoholic beverages ( whether your 21 or 60 they will check for your ID, bar areas are fenced in and one may NOT walk around the festival grounds with a drink in their hands) if you chose to drive be prepared to park a number of blocks from the fest or be very very early and better come with an empty stomach. I mean ravenous...

The food selections as you can imagine are varied from all ethnic interpretations of a taco to blinis with red caviar, to peroshki , Filipino adobo, crepe, (recipe) bibimbap, to Scottish eggs!!!. I mean it's like a culinary round the world tour within 4 blocks on a cool and sunny San Francisco's Sunday summer afternoon. YES....

Below are some photos I took of the festival ,it's crowd, vendors and their delicious and tempting offerings.!

chicken larb - YUMMM- Love this OMG

Famous Mural of Cesar Chavez

The Crowd

Blinis with red caviar- YUMMM, i can have three of this

21 or 60 they will check your ID

Street vendor with assorted jello's muffinjs and cinnamon buns

I told you they have everything

It was a cool San Francisco sunny summer afternoon!!!

William Pilz of HAPA SF!!

My fave HAPA SF but no sisig tacos this day

 

They even have hats for me!!!

we sneaked into HAPA SF's back cooking area and

used their spare 2 folding chairs for Malu and Maripi!!

Thank you William..

They make the FAB Chicken Larb!!!

With me new Hat!!!!

Scottish eggs!!

With Malu and Maripi great times!!!

Whole day cooking frenzy!!!

of course my fave HAPA SF!!

There you go I hope I made you intriguingly hungry enough to label this event a "must go" next year

The biggest street food event, the biggest in the City of San Francisco.