Off to Sicily and My Mom's 90th Birthday Cheesecake--from Phillis Carey, "The Casual Gourmet"

Phillis Carey's

Recipe of the Week Email

March 29, 2019

It's finally Sicily time. I'm packing and organizing and getting ready to head out of here on Monday. Not looking forward to the flight but really excited about joining up with my sister and brother and we head to the town my great-grandfather was born in. It's located right in the center of Sicily--Santa Caterina Villarmosa. After a couple of days of family time we will join up with the rest of the group in Palermo for our 11 day adventure! So excited.

Watch my facebook page for pictures and updates. I'll try to post as often as I can. As I remember from 2 years ago, Sicily is not the best for WiFi, so we'll see.

Classes are filling very nicely but there is still room in several and as always, don't hesitate to add yourself to the waiting lists. You have until the Sunday to sign up for classes before I leave. You can still send me emails but I won't be answering them until the end of April. They will remain in the order I receive them for registration purposes. Click here for updated list of classes and how many spots are available in each.

This week I've included 3 recipes for you. The ones to the right are from my Mediterranean class and the appetizer is from my Spring Tea class where it was served with the tea sandwiches. The "Rosa di Parma" Pork Tenderloin can be served without the sauce if mushrooms are not your favorite. Or try serving it with a Marinara Sauce as an alternate. The pork can also be simply prepared without the filling. Just shred up some prosciutto and cook it along with the mushrooms in the sauce.

The Almond Bacon Cheese Crostini are just the best and so easy to make. Mix up the filling ahead of time and spread it on the bread shortly before toasting. It's as easy as it is delicious.

Then there is the Lemon Cheesecake with Hazelnut Crust that I made for my mom's 90th birthday party last weekend. My mom is not a big sweet eater (yes, really) but she does love lemon curd and especially on cheesecake. I made 5 of these for her party. I love this cheesecake because it is so creamy--so don't overcook it! Serve it with the Lemon Curd on top or just plain. It's good both ways.

You'll hear from me again when I return the end of April!

Keep cooking--Until next time, Phillis

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Here's a picture of one building at The Heritage Ranch in Encinitas. I'll be cooking for a fund-raiser Farm-to-Table event to be held on Saturday, May 18.

It's going to be a fun event. They should have the information up on their website soon. I'll let you know more details when I return from my trip. Would love to see some of you there!

PRIVATE COOKING CLASSES

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and it’s a guarantee!

More details-- click here.

My Mom's 90th Birthday

LEMON CHEESECAKE WITH HAZELNUT CRUST

Serves 8 to 10.

Crust:

3/4 cup hazelnuts, toasted

3/4 cup graham cracker crumbs

3 T. powdered sugar

5 T. unsalted butter, melted

Filling:

3-8 oz. pkg. cream cheese, softened

1 cup sugar

3 large eggs

1/4 cup fresh lemon juice

1 T. lemon zest

1. Preheat oven to 350 degrees. For crust, finely grind nuts, cracker crumbs and powdered sugar in the food processor. Add melted butter and pulse until combined. Press crumbs onto bottom and 1/2 inch up sides of a 9 inch springform pan. Chill while making filling.

2. For filling, using electric mixer beat cream cheese until fluffy. slowly add sugar and beat until smooth. Add eggs one at a time, beating 30 seconds after each. Mix in lemon juice and zest.

3. Pour filling into crust. Bake until outer 2 inch portion of top is set and center looks slightly flossy and is barely set, about 45 to 55 minutes. Run a knife around sides of pan to loosen. Cool on a rack to room temperature. Cover; chill overnight. If desired, spread top with 1/2 to 3/4 cup Lemon Curd and chill again for at least 1 hour. Remove from refrigerator 45 minutes before serving.

Optional LEMON CURD TOPPING:

Makes about 1 1/2 cups—more than you need for the topping.

1 cup sugar

3 large eggs

1 egg yolk

1/2 cup unsalted butter, cut into pieces

6 T. fresh lemon juice

1 T. lemon zest

Whisk sugar, eggs, yolk, butter, lemon juice and zest in a medium saucepan over medium low heat until butter melts and sugar dissolves. Continue to cook, stirring constantly, until mixture thickens to the consistency of lightly whipped cream, about 5 minutes. Mixture should reach 160 degrees on an instant thermometer at this point. Pour through a strainer into a bowl; cover with plastic wrap set right on the surface of the curd and chill for several hours until cold. Keeps about 1 week in the refrigerator.

Click here for a printable version of this recipe.

Dinner Party Food

“ROSA DI PARMA” PORK TENDERLOIN STUFFED WITH PROSCIUTTO

AND PARMESAN IN A MARSALA SAUCE

Serves 4 to 6.

Pork:

2 tsp. finely chopped fresh sage

1 1/2 tsp. minced garlic

1 tsp. finely chopped fresh rosemary

1 tsp. kosher salt

1 tsp. freshly ground pepper

2 T. extra-virgin olive oil, divided use

2 pork tenderloins, (1-1¼ pounds each),

trimmed

4 thin slices Prosciutto, divided use

1/2 cup freshly grated Parmesan cheese

2 T. chopped Italian parsley, for garnish

Sauce:

1 1/2 cups each low sodium beef broth and

chicken broth

4 T. unsalted butter, divided use

1/4 cup minced shallots

1/2 lb. sliced crimini mushrooms

3/4 cup dry Marsala

2 T. flour

1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Stir in 1 T. olive oil; set aside. Preheat oven to 425 degrees. Trim the pork tenderloins of all fat and silverskin. Then butterfly the pork by slicing down the center to within 1/2 inch of the bottom without cutting all the wary through. Open up the pork and lay a sheet of plastic wrap on top. Pound the pork to 1/2-inch thickness.

2. Cover each butterflied tenderloin with 2 slices of the prosciutto, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string. Rub the pork with the reserved herb mixture.

3. For the sauce, place the beef and chicken broth in a medium saucepan and bring to a boil. Lower heat to medium and cook until sauce reduces by half to 1 1/2 cups. Cool and set aside, covered, until ready to complete the sauce.

4. Heat the remaining 1 T. oil in a large, heavy skillet over medium-high heat to brown pork. Add the tenderloins, bending to fit if necessary, and cook, turning often, until the outsides are browned, 2 to 3 minutes per side. Transfer pork to a parchment-line baking sheet and roast for 15 to 20 minutes or until the internal temperature reaches 150 degrees. Transfer to a cutting board, tent with foil and let rest for 5 minutes.

5. Finish making the sauce in the skillet the pork was browned in. Melt 2 T. butter in the skillet. Add the shallots and toss and cook over medium heat for 1 minute. Add the mushrooms and cook, stirring often until tender, about 8 minutes. Add the marsala and boil down by half or until a bit syrupy. Add the reduced both and bring to a boil. Mash the remaining 2 T. butter with the flour and stir into the sauce a bit at a time bringing to a boil before adding more. Continue until sauce is desired consistency—do not thicken too much. Season sauce to taste with salt and pepper.

6. To serve, remove the strings and cut the pork across into 1-inch-thick slices. Serve topped with sauce and sprinkled with parsley.

ALMOND BACON CHEESE CROSTINI Makes 24.

1 baguette, cut across into 36 slices

2 cups freshly grated Jack cheese

2/3 cup mayonnaise

1/2 cup toasted slices almonds,

plus more for garnish

6 slices bacon, diced and cooked

1 green onion, chopped

1. In a large bowl, combine Jack cheese, mayonnaise, almonds, bacon, green onion and a pinch of salt. (Mixture can be combined 24 hours ahead but bring to room temperature before continuing.)

2. Spread cheese mixture on bread slices and arrange on a parchment-lined baking sheet. (If making ahead, cover and refrigerate the crostini before baking up to 12 hours.) Preheat oven to 400 degrees. Bake Crostini about 8 to 10 minutes or until cheese is melted and bread is toasted. Sprinkle with more almonds and serve warm.

Click here for a printable version

of this recipe.

Phillis Carey's online Cookbooks and

Recipe Collections

are available for

purchase

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Fast and Fabulous Chicken Breasts $9.99

Fast and Fabulous Entertaining Menus $9.99

Phillis' Recipe Collections are also available.

20 to 30 recipes for only $4.99

Fabulous Soups for All Seasons

Summer Grilling

25 Chocolate Desserts

20 Holiday Appetizers

Click here to purchase any of these.

~~~~~~~~~~~~~

Meet Lauren Weiss

La Jolla Nutritional Health

Just a short share about someone I met recently. Her name is Lauren Weiss and she is "La Jolla Nutritional Health". As most of you know I've been following a Low Carb/Keto Diet for 1 1/2 years now and we hit it off. She is a Certified Nutrition Specialist in the low carb lifestyle who works with individuals and groups to help them reach their health and weight goals. Besides her private practice she also works at UCSD as a nutrition scientist. I have not worked with Lauren but we seemed to share a lot of the same goals so I thought I would share her with you all.

When I was getting ready to go to Sicily last time I found this series of crazy mysteries set near Catania. Auntie Poldi reminds me a bit of Auntie Mame but she's German and lives in Sicily. You can find a couple of the books available through the San Diego County Library--I borrow them on my Kindle. They are also available on Amazon. They are nothing like the Andrea Camilleri books rather more zany and fun!

Phillis Carey Cooks!!

MAY, JUNE JULY CLASSES 2019

Click here for a printable version of the classes.

To register for classes,

email to philliscarey@aol.com (best method)

or call (760) 942-1756

No need to pay ahead—Payment is due at the class!

ALL CLASSES are $55 each.

Never hesitate to add yourself to the waiting lists for these classes.

There are cancellations that Phillis is happy to fill from the waiting list.

Also, sometimes a class with a long waiting list will be repeated.

Class Locations:

ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle

1221 Encinitas Blvd. * Encinitas, CA 92024

SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle

533 Lomas Santa Fe Dr. * Solana Beach, CA 92075

The LA JOLLA Community Center

6811 La Jolla Blvd. * La Jolla, CA 92037

SURPRISE RECIPES FROM MY TRAVELS IN ITALY

Phillis will prepare several recipes she learns on her April travels through Italy.

Monday, April 29 at 6 pm in Encinitas

Full, waiting list available

Tuesday, April 30 at 11:30 am in La Jolla

Full, waiting list available

MARVELOUS MAY ENTREES

Monday, May 6 at 6 pm in Encinitas

Tuesday, May 7 at 11:30 am in La Jolla

Roasted Chicken Breasts and Artichoke Hearts

with Green Goddess Dressing;

Cajun Butter Bourbon Pork Tenderloin;

Sheet Pan Maple Dijon Salmon with Potatoes

and Asparagus;

Balsamic Glazed Roasted Chicken Thighs and

Broccoli;

Strawberries and Cream Sheet Cake with

Strawberry Cream Cheese Frosting.

SENSATIONAL SHRIMP

Monday, May 13 at 6 pm in Solana Beach Tuesday, May14 at 11:30 am in La Jolla Shrimp Bisque with Corn and Scallions;

Bloody Mary Shrimp Sauté with Bacon and

Cherry Tomatoes;

Spring Green Pea Risotto with Lemony Seared

Shrimp;

Shrimp with Tomatoes, White Beans and

Roasted Garlic Herb Pesto;

Lemon Tiramisu with Lemon Curd and

Limoncello.

MORE SURPRISE ITALIAN RECIPES FROM PHILLIS’ TRAVELS IN BOLOGNA

Monday, May 20 at 6 pm in Encinitas or Tuesday, May 21 at 11:30 am in La Jolla

FLAVORFUL LOW CARB COOKING

Monday, June 3 at 6 pm in Encinitas

Tuesday, June 4 at 11:30 am in La Jolla

Zucchini Basil Soup with Prosciutto Crisps; Grilled Spiced Skirt Steak with Avocado

Chimichurri;

Loaded Cauliflower Salad with Eggs, Bacon,

Pickles and Green Onions;

Fanfare Chicken Florentine with Spinach and

Bacon;

Blueberry Cobbler with Lemon and

Buttery Pecans.

CALIFORNIA FRESH

Monday, June 10 at 6 pm in Solana Beach Tomato Strawberry Gazpacho with a

Bit of Spice;

Fish Tacos with Watermelon Lime Salsa,

Avocado and Chipotle Aioli;

California Avocado and Chicken Flatbread with

Bacon, Tomatoes and Feta Cheese with a

Cilantro Crema Drizzle;

Red-Wine Marinated Flank Steak with Grilled

Zucchini, Balsamic Cherry Tomatoes with a

Basil Pesto Drizzle with

Roasted Garlic-Parmesan Zucchini and Tomato

Spiral Gratin;

Brown Sugar Blueberry Shortcakes with

Russian Cream.

SUMMER SALAD SPECTACULAR

Monday, June 17 at 6 pm in Encinitas Tuesday, June 18 at 11:30 am in La Jolla Chopped Chicken and Bacon Caesar Salad

Topped Pizza with Creamy Caesar Dressing; Stetson Tossed Cobb Salad with Grilled Shrimp,

Pearl Pasta, Grilled Corn, Pepitas and Pesto

Buttermilk Dressing;

Grilled Pork Al Pastor Spinach Salad with Grilled

Pineapple, Black Beans, Red Onions,

Avocado, Crispy Tortilla Strips and

Chili Lime Vinaigrette;

Lemony Shortcakes with Blackberry Cassis

Compote and Lemon Whipped Cream.

SUMMER SAUCES ON GRILLED ENTREES

Monday, June 24 at 6 pm in Encinitas Tuesday, June 25 at 11:30 am in La Jolla Artichoke Bearnaise Sauce on Grilled Steak; Creamy Shiitake Mushroom and Rosemary

Sauce on Garlic Herb Chicken with

Creamy Grits;

Ancho Cherry BBQ Sauce on Grilled Pork

Tenderloins with California Cole Slaw;

Green Mustard and Arugula Cold Sauce on

Orange Marinated Salmon;

Strawberry Bavarian Cream Mousse.

FUN OUTDOOR GRILLING IDEA FOR INDEPENDENCE DAY

Monday, July 1 at 6 pm in Solana Beach Blackberry Pomegranate Sangria;

Red Wine Marinated Flank Steak Stuffed with

Prosciutto, Fontina and Basil with a Pesto

Cream Drizzle;

Basil Caper Salmon Burgers with

Caesar Slaw Topping;

Southern Style Smoky BBQ Ribs with Smoked

Paprika Rub and Molasses BBQ Sauce; Bacon and Macaroni Salad with Sweet Pickle

Relish and Roasted Red Peppers;

One Bowl Buttermilk Milk Chocolate Sheet Cake

with Chocolate Caramel Frosting.

SPEEDY SUMMER ENTREES

Monday, July 8 at 6 pm in Encinitas

Tuesday, July 9 in La Jolla

Avocado Chimichurri Bruschetta;

Grilled Flank Steak topped with Roquefort

Bacon Butter and Rice-Vermicelli Pilaf with

Walnuts;

Moroccan Spiced Scallops on Saffron

Creamed Corn;

Balsamic Soy Butterflied Grilled Pork Tenderloin

with Garlic Soy Aioli;

Greek Lemon and Oregano Grilled Chicken

Breasts with Tomato, Olive and Feta Salsa; Raspberry and Peach Melba Tiramisu.

For more info or to learn more about Phillis Carey,

Visit her website: phillis-carey.blogspot.com